What does non-continuous cooking involve?

Non-continuous cooking refers to a method in which the cooking process is interrupted and then completed later. This technique allows food to be partially cooked and then safely stored before finishing the cooking process when needed. It is often utilized in commercial kitchens to enhance efficiency and manage workload by allowing food to be prepared in stages.

For instance, food may be cooked to a certain temperature and then cooled to limit bacterial growth before being stored. When ready to serve, it can be reheated to finish cooking completely. This method is particularly useful for large-scale food preparation, ensuring that dishes can be produced quickly and safely without requiring all ingredients to be cooked in a single, uninterrupted session.

The other options do not accurately capture the essence of non-continuous cooking, as they either describe complete cooking in a single session or do not involve the interruptions that characterize non-continuous methods.