Final answer:
The process where menu items are partially cooked, rapidly chilled, stored in a chilled environment, and reheated before service is known as Cook-chill.
Step-by-step explanation:
Menu items that are partially cooked, rapidly chilled, held in chilled storage, and then heated just prior to service is an example of Cook-chill. This method consists of cooking food to a temperature that eliminates harmful bacteria, quickly chilling and storing it at a low temperature, and then reheating it to the required temperature before serving to ensure food safety and quality. This technique slows down microbial growth by keeping food at safe temperatures throughout the process. By using rapid chilling and careful temperature control, cook-chill can extend the shelf life of food while also ensuring that the reheated food is safe to consume.