What concept of the food industry involves cooking sealed food at lower temperatures but for a long time?
Low-temperature cooking Low-temperature cooking Low-temperature cooking is a cooking technique using temperatures in the range of about for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about , and using a combi steamer providing exact temperature control. The traditional cooking pit also cooks food at low temperature. Cooking food by a low-temperature method does not necessarily imply that the "internal" temperature of the food is lower than by traditional cooking. Low-temperature cooking has been used for a long time; evidence
Food industry up a material handling system in a warehouse. With worldwide urbanization, food buying is increasingly removed from food production. During the 20th century, the supermarket became the defining retail element of the food industry. There, tens of thousands of products are gathered in one location, in continuous, year-round supply. Food preparation is another area where the change in recent decades has been dramatic. Today, two food industry sectors are in apparent competition for the retail food dollar. The grocery industry sells fresh and largely raw products for consumers to use as ingredients in home cooking. The food service industry by