Which of the following are examples of ready-prepared foodservice techniques?

• A. Cook-chill, Cook-freeze and Sous Vide
• B. Conventional, Assembly-serve, and Ready-to-eat
• C. Sautéing, Grilling, Roasting
• D. Grilling, Roasting, Frying

Answer: (A)

Ready-prepared foodservice relies on preparing meals in advance and preserving them for later service. The techniques that fit this approach are cook-chill, cook-freeze, and sous vide, because each is designed to produce foods that can be prepared ahead and stored safely until final reheating or finishing. Cook-chill involves cooking then rapid chilling so items can be kept under refrigeration and reheated; cook-freeze uses freezing to extend shelf life; sous vide involves vacuum-sealing and precise, controlled cooking that facilitates holding and reheating while preserving texture and moisture. In contrast, the other options describe on-site fresh cooking methods or production systems rather than techniques used specifically in ready-prepared production.