*2.2. Cooking*

Almost all kinds of cooking procedures are compatible with the cook–chill procedure, this fact makes it a very flexible tool for food manufacturers. The main and unique problem that it must be faced is the temperature control at the core of the food to ensure the proper destruction of pathogens that may be present inside it [15].

The control of temperature depends on the type of food, its thickness, the type of pathogens that eventually present, its charge, and cooking methods [16–23].
