A commissary school food service uses the cook-freeze production system. Satellite units do not have adequate freezer
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A commissary school food service uses the cook-freeze production system. Satellite units do not have adequate freezer storage. In this situation delivery times must be carefully coordinated with service times to account for:
A. Thawing and rethermalization
B. Final cooking
C. Pre-preparation
D. Ingredient assembly
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Related Book For
Foodservice Management Principles and Practices
ISBN: 978-0135122167
12th edition
Authors: June Payne Palacio, Monica Theis
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