Which production system is best for preparing large amounts of food to be served later, often stored frozen or chilled?

The correct answer is ready prepared, as this production system is specifically designed for the preparation of large quantities of food that can be stored for later use. In the ready prepared system, foods are typically cooked and then rapidly cooled or frozen to preserve quality and safety for later reheating and serving. This approach allows for flexibility in meal service, reduces food waste, and helps streamline kitchen operations, particularly in settings where meal demand varies.

The other options represent different production systems that do not focus primarily on the advance preparation and storage of meals for later service. For example, the conventional system typically involves preparing food that is served immediately after cooking, which differs from the principles of ready prepared. The delivery system relies on transporting prepared meals rather than bulk preparation for future use, while the commissary system focuses on centralized food preparation for multiple locations, which is also not specifically aimed at future serving post-preparation.