“Chilling” is most commonly practiced by:
Restaurants
Bars
Professional refrigerators
Commercial food distributors
“Chilling” is most commonly practiced by
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“Chilling” is most commonly practiced by:
Restaurants
Bars
Professional refrigerators
Commercial food distributors
“Chilling” is most commonly practiced by Restaurants.
Chilling refers to the process of rapidly lowering the temperature of food to preserve its quality and safety. Restaurants use this method to ensure that perishable items remain safe to eat and maintain their freshness before serving. Proper chilling helps prevent the growth of harmful bacteria in food.