Answer:
Most menu items in commissary systems are processed completely in the central facility. Because of the large quantities produced, the equipment for preprocessing and production is often different from the equipment used in conventional systems. These menu items may be stored in bulk or in individual portions.
Explanation:
CONVENTIONAL FOOD SERVICE SYSTEM
served in the adjacent dining room (e.g. school cafeteria). The conventional foodservice system is the most common of the food system. In conventional foodservice systems, ingredients are assembled and food is produced onsite, held either heated or chilled, and served to customers.
