cook-freezeadj.n.

Brit.

/ˌkʊkˈfriːz/, U.S.

/ˌkʊkˈfriz/

Origin: Formed within English, by compounding. Etymons: cook v.¹, freeze v.

Etymology: < cook v.¹ + freeze v. Compare later cook-chill adj., cook-chill n.

A. adj.

Designating a technique of food preparation in which meals are cooked, then rapidly frozen and stored between −18 and −30 °C, to give a storage time of several months; (also, of food) prepared in this way. Cf. cook-chill adj.Chiefly in commercial catering contexts.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > preserving or pickling > [adjective] > preserved by cooling or freezing

frozen1872

refrigerated1884

chilled1891

quick-frozen1930

hydrocooled1945

freeze-dried1946

cook-freeze1970

cook-chill1974

flash-frozen1977

sous vide1986

cook-chilled1989

1970 Exper. Hosp. Catering using Cook/freeze Syst. (University of Leeds) 36 Table 13 shows the raw food costs for a period before and after the introduction of the cook/freeze system.

1990 N. Light & A. Walker Cook-chill Catering i. 3 Throughout the 1970s and early 1980s, it [sc. cook-chill] remained a little known system of mass catering, which was very often categorised alongside its fore-runner, cook-freeze catering.

2017 Tendersbiz (Nexis) 19 July The options of cook chill and/or cook freeze meals at each of the units has been determined with careful consideration of the operational requirements together with finance..considerations.

B. n.

A technique of food preparation in which meals are cooked, then rapidly frozen and stored between −18 and −30 °C, to give a storage time of several months. Cf. cook-chill n.Chiefly in commercial catering contexts.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > preserving or pickling > [noun] > preserving by cooling or freezing

refrigeration1850

cold storage1877

quick-freezing1889

chilling1902

flash freezing1942

hydro-cooling1942

freeze-drying1944

blast-freezing1948

icing1956

cook-freeze1970

cook-chill1977

sous vide1986

1970 Exper. Hosp. Catering using Cook/freeze Syst. (University of Leeds) 36 The cook/freeze was introduced May 1967.

1994 R. W. Lacey Hard to Swallow 282 In cook-freeze, the safety is rarely in doubt, because deepfreezing of stored food has a substantial margin of safety, were temperatures to rise unexpectedly.

2006 Express & Echo (Exeter) (Nexis) 26 July 19 Under the new method, known as cook-freeze, food will be cooked and frozen by a private company off-site and then reheated in a special trolley.

This entry has been updated (OED Third Edition, September 2020; most recently modified version published online March 2022).

单词	cook-freeze
释义	cook-freezeadj.n. Brit. /ˌkʊkˈfriːz/, U.S. /ˌkʊkˈfriz/ Origin: Formed within English, by compounding. Etymons: cook v.¹, freeze v. Etymology: < cook v.¹ + freeze v. Compare later cook-chill adj., cook-chill n. A. adj. Designating a technique of food preparation in which meals are cooked, then rapidly frozen and stored between −18 and −30 °C, to give a storage time of several months; (also, of food) prepared in this way. Cf. cook-chill adj.Chiefly in commercial catering contexts. ΘΚΠ the world > food and drink > food > food manufacture and preparation > preserving or pickling > [adjective] > preserved by cooling or freezing frozen1872 refrigerated1884 chilled1891 quick-frozen1930 hydrocooled1945 freeze-dried1946 cook-freeze1970 cook-chill1974 flash-frozen1977 sous vide1986 cook-chilled1989 1970 Exper. Hosp. Catering using Cook/freeze Syst. (University of Leeds) 36 Table 13 shows the raw food costs for a period before and after the introduction of the cook/freeze system. 1990 N. Light & A. Walker Cook-chill Catering i. 3 Throughout the 1970s and early 1980s, it [sc. cook-chill] remained a little known system of mass catering, which was very often categorised alongside its fore-runner, cook-freeze catering. 2017 Tendersbiz (Nexis) 19 July The options of cook chill and/or cook freeze meals at each of the units has been determined with careful consideration of the operational requirements together with finance..considerations. B. n. A technique of food preparation in which meals are cooked, then rapidly frozen and stored between −18 and −30 °C, to give a storage time of several months. Cf. cook-chill n.Chiefly in commercial catering contexts. ΘΚΠ the world > food and drink > food > food manufacture and preparation > preserving or pickling > [noun] > preserving by cooling or freezing refrigeration1850 cold storage1877 quick-freezing1889 chilling1902 flash freezing1942 hydro-cooling1942 freeze-drying1944 blast-freezing1948 icing1956 cook-freeze1970 cook-chill1977 sous vide1986 1970 Exper. Hosp. Catering using Cook/freeze Syst. (University of Leeds) 36 The cook/freeze was introduced May 1967. 1994 R. W. Lacey Hard to Swallow 282 In cook-freeze, the safety is rarely in doubt, because deepfreezing of stored food has a substantial margin of safety, were temperatures to rise unexpectedly. 2006 Express & Echo (Exeter) (Nexis) 26 July 19 Under the new method, known as cook-freeze, food will be cooked and frozen by a private company off-site and then reheated in a special trolley. This entry has been updated (OED Third Edition, September 2020; most recently modified version published online March 2022). < adj.n.1970
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