3 case histories show the way: Making the switch to cook-chill prep

Chater, Amanda
June 1998
FoodService Director;06/15/98, Vol. 11 Issue 6, p152
Trade Publication
Describes changes at the University of Virginia Medical Center's food service operation after the installation of cook-chill equipment. Challenges presented by retherming traditional dishes without losing all the moisture; Reduction of waste; Ease in the monitoring of portion control.


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