COOKING MANAGEMENT SYSTEM AND METHOD, COOKING INSTRUCTING MEDIUM, COOKING RECORDING MEDIUM, AND COOKING SPACE AND COOKING SYSTEM

摘要

PROBLEM TO BE SOLVED: To provide a cooking management system capable of concurrently providing mass cooking and securement/maintenance of safety and quality of food, and providing delicious, safe, and inexpensive food to a consumer. SOLUTION: Food materials are cooked by cook-chill in a central kitchen. At this point, cooking is carried out in accordance with cooking instructions and respective processes are carried out in accordance with HACCP of recording cooking at predetermined timings. Cooked cuisines are delivered to respective satellite kitchens in cryopreserved states of 0-3 deg.C. In cooking at the central kitchen, the food materials are managed in lot units before cooking and they are managed in cooking units after starting cooking.