Reheating

Reheating is the application of heat to a food that has already been thermally processed and then cooled, as happens with cook-chill catering, chilled ready meals, and leftovers. Because bacteria can multiply during chilled storage, reheated food must be heated through thoroughly and evenly, with no cold spots, so that any pathogens present are destroyed. It should be brought to serving temperature quickly and eaten promptly rather than left standing warm. The cook-chill process, which reheats prepared foods at a later time, offers caterers a cost-effective way to provide quality food while reducing overhead costs.