|Cooking by circulating hot air around the food, allowing to fry, grill and roast without the use of fat or oil.
|The state of the product after it has been separated from any liquid within the package’’ – For example, a can of apricots in syrup would have a different nutritional composition if the apricots are consumed with the syrup rather than if the syrup is drained before consuming the apricots (because of the high sugar and energy content of the syrup).
|Cooking food in an oven by dry heat applied evenly throughout the oven.
|Method of cooking meat with the heat and hot gases of a fire
|Food preparation wherein the food substance is rapidly plunged into boiling water and then removed after a brief, timed interval and then plunged into iced water or placed under cold running water
|Baking a pie crust or other pastry without the filling.
|Cooking food in boiling water, or other water-based liquid such as stock or milk.
|Cooking with "moist heat", typically in a covered pot with a small amount of liquid.
|Cooking food with high heat with the heat applied directly to the food, most commonly from above. Heat transfer to the food is primarily via radiant heat.
|Type of preparation in devices in which the heating of food is possible with different methods used together. For example:
• Microwave combined with hot air: Use this function to rapidly bake the foods.
• Grill combined with fan: Use this function to bake evenly the food and at the same time brown their surface.
|Type of preparation in a device that additional to the function of a convection oven is able to generate steam. By transmitting the temperature to the food via steam and convection cooking, times in Combi ovens are shorter than in general preparation types and the product loses less moisture.
|A cooking method which utilizes a convection oven which imparts heat assisted by fans to force air movement, as opposed to a conventional oven, which relies on convective heat transfer unassisted by fans. By moving fast hot air past the food, a convection oven operates at a lower temperature than a conventional oven. The air circulation, or convection, tends to eliminate "hot spots" and thereby cooking food more quickly and evenly.
|Cooking method whereby food is submerged in hot oil or fat.
|Cooking technique to prepare delicate food such as bird nests, shark fins etc. The food is covered with water and put in a covered ceramic jar.
|Convert the product from room temperature to a frozen state.
|Cooking of food in fat.
|Form of cooking where the food is fried with its own fat.
|Form of cooking that involves direct heat. The definition varies widely by region and culture.
|Remove the intestines and other internal organs of an animal.
|Heat and serve
|Prepare the item by simply heating or warming to a desired temperature or visual state prior to serving
|Cooking food by employing microwave radiation
|Mixing of powders in water or milk
|Multiple see preparation instructions
|Multiple preparation type steps are required for the product. See the preparation instructions for the needed steps.
|Form of frying characterized by the use of less cooking oil than deep frying
|Cooking food by gently simmering food in liquid, generally water, stock or wine.
|The state of the product after preparation (e.g. after adding milk or water).
|Method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure.
|Meat and cooking oil are brought to high temperatures while pressure is held high enough that the water within is prevented from boiling off.
|Ready to drink
|No Preparation. The trade Item is ready for use after being taken out of the packaging (if packaging exists) without the need of any further action prior to consumption or use
|Ready to eat
|Besides unpacking no additional preparation required
|Restore a dry or concentrated food to its original strength or consistency by adding water.
|Convert the product from room temperature to a chilled state.
|Cooking method that utilizes dry heat, whether an open flame, oven, or other heat source.
|Style of roasting where meat is skewered on a spit and revolves over a flame.
|Cooking food using a small amount of fat in a shallow pan over relatively high heat.
|Technique used in grilling, roasting, braising, sautéing, etc. That cooks the surface of the food (usually meat, poultry or fish) at high temperature so that a caramelized crust forms.
|Cook food by heating it in water kept just below the boiling point (same as coddling).
|Skinned (skin removed)
|Remove the skin from an animal.
|Process of curing, cooking, or seasoning food by exposing it for long periods of time to the smoke from a wood fire
|Cooking by first boiling the water so it will evaporate into steam, then the steam will carry heat to the food, thus achieving heating the food.
|Preparing meat cut into smaller pieces or cubes by simmering it in liquid, usually together with vegetables.
|Chinese cooking technique used because of its fast cooking speed.
|Convert the product from a frozen state to a chilled or room temperature state.
|The initial state of the product.
|Unknown, not applicable
|To beat ingredient(s), such as egg whites, cream, etc., using a wire whisk or rotary/electric beater in order to incorporate air into the existing product, thereby increasing volume/stability.