Final answer:
Sous vide is a cooking method that is typically associated with Ready prepared foodservice operations. It involves vacuum-sealing food and cooking it to precise temperatures in a water bath, which allows for advance preparation and extended holding times without quality loss.
Step-by-step explanation:
The question asks about which type of foodservice operation the sous vide cooking method falls under. Sous vide is a method of cooking in which food is vacuum-sealed in a plastic pouch or a glass jar and then cooked in a water bath at a precisely controlled temperature. This technique ensures that the food is cooked evenly, without overcooking the outside while keeping the inside at an optimal temperature, and can be held for extended periods without losing quality, which is ideal for ready prepared foodservice operations.
Based on this explanation, sous vide falls under option B, Ready prepared. Ready prepared foodservice operations cook food in advance, chill or freeze it, and then reheat it at the time of service. Sous vide fits within this category as the method allows for food to be prepared in advance, stored, and then served when needed while maintaining a high level of quality and safety.