In the preparation and storage of cooked, bulk packaged food in flexible receptacles, the quality of the food is increased, the cooking conditions are closely controlled, the growth of bacteria is restricted, and the storage time is increased by reducing the interior temperature of the food from its filling temperature of at least 180.degree. F. to below 45.degree. F. in less than a half hour. Said temperature reduction is preferably achieved by filling the receptacle so that the food therein is flowable or mobile and then tumbling the receptacle in a cooling medium so that the food flows or moves within the receptacle. After storage at 28.degree. F. to 32.degree. F., the food may be heated by tumbling the receptacle in a heating medium in order to bring the food quickly to serving temperature thereby avoiding overcooking.