Which of the following is NOT a characteristic of non-continuous cooking?

Non-continuous cooking is a method that involves cooking food in multiple stages rather than all at once. This approach provides several advantages, particularly in a commercial kitchen setting.

The choice indicating that non-continuous cooking requires cooking food only once is not characteristic of this cooking method. In fact, non-continuous cooking entails partial cooking of food followed by a resting period and then a final cooking phase. This allows for greater flexibility in food preparation, enabling chefs to manage their time effectively, enhance flavors through resting, and maintain food quality.

The other options highlight the benefits and features of non-continuous cooking: it does allow flexibility in preparation, enhances flavor by resting, and can significantly improve time management. Therefore, the characteristic that suggests food is cooked only once does not apply, as the essence of non-continuous cooking is the split in the cooking process.