T4082 Preparation type code

Code valueNameDescriptionUsed in Sweden
AIR_FRYAir fryingCooking by circulating hot air around the food, allowing to fry, grill and roast without the use of fat or oil.
AS_DRAINEDAs drainedThe 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).
BAKEBakeCooking food in an oven by dry heat applied evenly throughout the oven.X
BARBECUEBarbecueMethod of cooking meat with the heat and hot gases of a fireX
BLANCHBlanchFood 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 waterX
BLIND_BAKEBlind bakeBaking a pie crust or other pastry without the filling.X
BOILBoilCooking food in boiling water, or other water-based liquid such as stock or milk.X
BRAISEBraiseCooking with "moist heat", typically in a covered pot with a small amount of liquid.X
BREWBrewTo prepare by steeping, boiling, and fermentation or by infusion and fermentation, to prepare (a drink or other liquid) by infusion in hot water.X
BROILBroilCooking 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.X
COMBI_HEATCombi heatType 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.
COMBI_STEAMCombi steamType 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.
CONVECTIONConvectionA 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.
DEEP_FRYDeep fryCooking method whereby food is submerged in hot oil or fat.X
DOUBLE_STEAMDouble steamCooking 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.X
FREEZEFreezeConvert the product from room temperature to a frozen state.
FRYFryCooking of food in fat.X
GRIDDLE_FRYGriddle fryForm of cooking where the food is fried with its own fat.X
GRILLGrillForm of cooking that involves direct heat. The definition varies widely by region and culture.X
HEAT_AND_SERVEHeat and servePrepare the item by simply heating or warming to a desired temperature or visual state prior to serving
MICROWAVEMicrowaveCooking food by employing microwave radiationX
MIXMixMixing of powders in water or milk
PAN_FRYPan fryForm of frying characterized by the use of less cooking oil than deep fryingX
POACHPoachCooking food by gently simmering food in liquid, generally water, stock or wine.X
PREPAREDPreparedThe state of the product after preparation (e.g. after adding milk or water).
PRESSURE_COOKPressure cookMethod of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure.X
PRESSURE_FRYPressure fryMeat and cooking oil are brought to high temperatures while pressure is held high enough that the water within is prevented from boiling off.X
READY_TO_DRINKReady to drinkNo 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.X
READY_TO_EATReady to eatBesides unpacking no additional preparation required.X
RECONSTITUTEReconstituteRestore a dry or concentrated food to its original strength or consistency by adding water.X
REFRIGERATERefrigerateConvert the product from room temperature to a chilled state.
ROASTRoastCooking method that utilizes dry heat, whether an open flame, oven, or other heat source.X
ROTISSERIERotisserieStyle of roasting where meat is skewered on a spit and revolves over a flame.X
SAUTESautéCooking food using a small amount of fat in a shallow pan over relatively high heat.X
SEARSearTechnique 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.X
SIMMERSimmerCook food by heating it in water kept just below the boiling point (same as coddling).X
SMOKESmokeProcess of curing, cooking, or seasoning food by exposing it for long periods of time to the smoke from a wood fireX
SOAKSoakTo immerse in liquid for a period of timeX
STEAMSteamCooking 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.X
STEWStewPreparing meat cut into smaller pieces or cubes by simmering it in liquid, usually together with vegetables.X
STIR_FRYStir fryChinese cooking technique used because of its fast cooking speed.X
THAWThawConvert the product from a frozen state to a chilled or room temperature state.
UNPREPAREDUnpreparedThe initial state of the product.
UNSPECIFIEDUnspecifiedUnknown, not applicable
WHIPWhipTo 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.