ABSTRACT
Sous vide (‘‘under vacuum’’), also known as Cuisine en Papillote sous vide, is an interrupted catering system in which raw or par-cooked food is sealed into a vacuumized laminated plastic pouch or container, heat-treated by controlled cooking, rapidly chilled, and then reheated for service after a period of chilled storage (SVAC, 1991). It is also known as pouch cooking, vacuum cooking, cuisson sous vide, or sous vide cook-chill (Church and Parsons, 1993; Creed, 1998).
