Chill-stored

Describes something, usually food or beverages, that has been kept at a cool temperature, typically above freezing but below ambient room temperature, to preserve freshness, inhibit spoilage, or enhance flavor and texture. This storage method helps to slow down the growth of bacteria and enzymes, thereby extending shelf life and maintaining optimal quality. The term is often used in relation to items held in a refrigerator, cold room, or other temperature-controlled environment, ready for later use. Chill-storing is a fundamental practice in food preservation and catering.

Chill-stored meaning with examples

• The caterer meticulously ensured all the perishable appetizers were properly chill-stored before the evening event. The salads, sandwich fillings, and delicate pastries were kept at a consistent low temperature. This precaution was essential to guarantee food safety. The guests would be treated to fresh and palatable dishes to enjoy at their leisure, hours after preparation.
• After returning from the market, she immediately chill-stored the fresh salmon fillets in the refrigerator. This prompt action was crucial to prevent any degradation of quality. She knew from experience that salmon is best when cooked as soon as possible. She planned to prepare a delicious meal later that evening.
• The brewery carefully chill-stored its craft beers at specific temperatures, guaranteeing optimal flavour. The lagers were kept at the coolest end. The ales were set at a slightly higher temperature to preserve their complexity. The brewers meticulously monitored the temperatures, assuring that they were ready to be shipped.
• The farmer, committed to preserving his crops, meticulously chill-stored the harvested tomatoes and berries. He had built an elaborate cold storage system. He knew that this would prolong their shelf life and maintain their vibrant colours and tastes. This would ensure his products reached the customer's table in the peak of their perfection.
• The restaurant's walk-in refrigerator contained rows of chill-stored ingredients, including meats, vegetables, and dairy products. The chef prioritized consistent low temperatures. This created a dependable operation that helped keep the food in a good condition. The walk-in provided a constant supply of fresh ingredients for the day's menu.