In a _____________ foodservice, menu items are produced and held chilled or frozen until heated for service later.
A) conventional
B) ready prepared
C) commissary
D) assembly serve

Question

Quizplus · Accepted Answer

Ready prepared foodservice, also known as cook-chill or cook-freeze, involves producing menu items in advance and then chilling or freezing them until they are reheated for service later. This method is commonly used in large-scale foodservice operations such as hospitals, schools, and airlines.

In a _____________ Foodservice, Menu Items Are Produced and Held