TERMIUM Plus®

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vacuum-pack cooking [1 record]

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Record 1 1988-07-15

English

Subject field(s)
  • Food Industries
  • Refrigeration Engineering
  • Cooking and Gastronomy
OBS

Meat, fish, vegetables, sauce and trimmings are packaged fresh or partly cooked in an extra-firm, airless plastic pouch. They're cooked with temperature controlled precision until they are just pasteurized... When they are almost ready to serve, they're chilled to arrest cooking. The hermetically sealed vacuum package may then be stored for 30 days...

French

Domaine(s)
  • Industrie de l'alimentation
  • Techniques du froid
  • Cuisine et gastronomie
CONT

La «Cuisine sous vide», c'est vraiment une révolution dans la Cuisine!.

Spanish

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