What does "batch cooking" refer to?

Batch cooking refers to the practice of preparing food in large quantities for later use. This method allows food establishments to streamline their operations by cooking enough food to satisfy multiple orders at once, rather than preparing each dish individually.

By cooking in batches, restaurants can save time during peak service periods, reduce food waste, and ensure consistency in flavor and portion size. This technique is particularly useful for items that can be easily reheated or served later, such as soups, sauces, or casseroles.

The other options highlight different cooking and service techniques, but they do not define batch cooking specifically. For example, cooking on demand pertains to individual orders, which contrasts with batch cooking's efficiency. Similarly, cooking at various temperatures simultaneously and serving multiple dishes together are practices that do not capture the essence of preparing large quantities for future use.