By:

Ma. Janica

Leigh A.

Beriso

BSHRM 2

TYPES OF FOOD

SERVICE SYSTEM

characterized by a complete kitchen and dining set-up. Also

called “traditional”. Production, distribution and preparation

are finished on the same area.

CONVENTIONAL (TRADITIONAL)

SYSTEM

Make-to-stock. The production kitchen makes a sufficient

amount of products as buffer stock which as held on a heated

display unit l ike this:

Assemble to order – production area makes sufficient amount

of partially finished dishes and once the order is received the

production area simply combines the pre-pared ingredients to

come up with a product.

Make-to-order - in here usually there would be a set mise-en-

place and then items would be prepared and cooked when the

order is made.

Characterized by the use of the use of a central production

area or kitchen.

CENTRALIZED SYSTEM

This system involves the production of large batches of food

products which are then either quickly chilled or frozen until

service time.

a major advance in prepared foods technology that ensures

consistent quality in every batch, at every location, while

reducing labor required for preparation and serving. Like no

other system now on the market, Cook-chill can provide a high

degree of quality and fresh cooked taste.

COOK AND CHILL OR FREEZE SYSTEM

The 7 Cook-chill Process

1. Food Preparation - Food is prepared on site or at a central

under highest quality control standards and cooked in volume.

2. Bag Fill - Upon reaching the exact degree of doneness, and

while still above pasteurization temperature, food is fil led

directly into a Plascon Food Solutions Cook Chill bag to ensure

strict sanitation.

3. Bag Seal - The Cook Chill bag is then securely closed with a

heat seal system or clip closure .

4. Ice Bath - The sealed bag is immediately placed in iced water

to arrest the cooking process and reduce the food's core

temperature to 40 degrees.

5. Store - Food is stored refrigerated or frozen until ready to

serve.

6. Retherm - At the serving location, product can be reheated in

several ways. The bag can be placed in a steamer, or simply

immersed in hot water. An additional option for the retherming

process is opening the bag and pouring the contents into a

kettle or serving pan to reheat the product.

7. Finished Product - Aroma, taste, texture...the final

presentation delivers quality “fresh -cooked” goodness.

it buys it’s products pre -prepared and only needs re -heating

and assembly before it is served so it requires very minimal

production facilities.

ASSEMBLE AND SERVE SYSTEM