T4082 Preparation type code

Code value Name Description Used in Sweden
AIR_FRY Air frying Cooking by circulating hot air around the food, allowing to fry, grill and roast without the use of fat or oil.
AS_DRAINED As drained 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).
BAKE Bake Cooking food in an oven by dry heat applied evenly throughout the oven. X
BARBECUE Barbecue Method of cooking meat with the heat and hot gases of a fire X
BAIN_MARIE Bain-marie/Water bath A bain-marie is placing a container with food in a hot (or cold) water bath to heat (or cool) the food gently, or to keep it warm (or cold). Also known as a water bath or double boiler.
BASTE Baste Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. Similar to Pre-basted, Deep-basted and Self-basting.
BLANCH Blanch 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 X
BLIND_BAKE Blind bake Baking a pie crust or other pastry without the filling. X
BLOCK_FORM Block form A product is formed or shaped into a larger geometric shape than what would be used for a serving or use. It is intended that the user would cut, slice, or otherwise separate portions of the item for individual consumption or use.
BOIL Boil Cooking food in boiling water, or other water-based liquid such as stock or milk. X
BONELESS Boneless The bones (vertebrae) have been removed from the flesh portion.
BRAISE Braise Cooking with "moist heat", typically in a covered pot with a small amount of liquid. X
BREAD Bread A process where a piece of uncooked meat, poultry, fish or other seafood is coated with a combination of batter and breading or cracker crumbs.
BREAST_BONE_REMOVE Breast bone remove A meat or poultry product has had the sternum bone removed.
BREW Brew To prepare by steeping, boiling, and fermentation or by infusion and fermentation, to prepare (a drink or other liquid) by infusion in hot water. X
BROIL Broil 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. X
CHUNK Chunk A product is broken up into medium or larger pieces of irregular shape.
COMBI_HEAT Combi 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.
COMBI_STEAM Combi steam 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.
CONVECTION Convection 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.
COOK Cook Subjected to heat for a time sufficient to produce the characteristics of a cooked product. The product must be ready-to-eat. Also referred as fully cooked.
CORN Corn The treatment of meat with large-grained rock salt, also called "corns" of salt, together with sodium nitrite, potassium nitrite, or any combination of them.
CRUMBLE Crumble A product is broken up into medium or smaller sized pieces of irregular shape.
CUBE Cube A product is cut into small to medium sized squares or rectangles.
CULTURE Culture Bacterial cultures are added to pasteurized cream, to develop flavour, before it is churned into butter.
DEEP_FRY Deep fry Cooking method whereby food is submerged in hot oil or fat. X
DOUBLE_STEAM Double steam 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. X
DRY Dry The product is dried, a process to remove the moisture of the product. The product must be ready-to-eat.
FILLET Fillet A fleshy boneless piece of meat from near the loins or the ribs of an animal.
FILTER_WOOD_SMOKE Filter wood smoke The use of smoke derived from burning select (hard) woods, then filtered to remove large particles. The bioactive compounds found in smoke are used to impart colour and flavour.
FLAKE Flake Flaked is the leftover pieces of meat, poultry or fish. It consists of small sized pieces, or "flakes"
FORM_SLICES Form slices A product is formed separately as slices.
FREEZE Freeze Convert the product from room temperature to a frozen state.
FREEZE_DRY Freeze dry The product is dried by a process of freeze-drying.
FRY Fry Cooking of food in fat. X
GRATE Grate A product is reduced into smaller pieces by rubbing on something rough.
GRIDDLE_FRY Griddle fry Form of cooking where the food is fried with its own fat. X
GRILL Grill Form of cooking that involves direct heat. The definition varies widely by region and culture. X
GUTTED Gutted Remove the intestines and other internal organs of an animal.
HEAT_AND_SERVE Heat and serve Prepare the item by simply heating or warming to a desired temperature or visual state prior to serving
IN_SHELL In shell A product is with or in its original shell. Can also be referred as "with shell" and shell on".
JELLY Jelly Indicates that a gelling agent (agar, carrageenan or gelatin) has been used in the product.
LIQUID_SMOKE Liquid smoke Liquid smoke is a natural by-product of burning wood. The vapor (smoke and steam), is condensed through a cooled tubing, is distilled into a concentrate, and filtered of its impurities (soot and ash). The meat product is subjected to heat in the presence of a vaporized liquid smoke solution.
MECHANICALLY_SEPARATED_MEAT Mechanically separated meat A process where an edible meat is obtained by removing most of the bone and cartilage from a comminuted meat product from which the bone and cartilage was not previously removed.
MECHANICALLY_TENDERISE Mechanically tenderise A process where the integrity of a solid and uncooked meat or poultry surface has been compromised by being pierced by blades, needles or other similar instruments, or the meat/poultry has been injected with a marinade or other tenderising solution.
MICROWAVE Microwave Cooking food by employing microwave radiation X
MINCE Mince A food preparation technique in which food ingredients are finely divided into uniform pieces.
MIX Mix Mixing of ingredients, sometimes includes additional ingredients. Example: Mixing powders in water or milk.
MULTIPLE_SEE_PREPARATION_INSTRUCTIONS Multiple see preparation instructions Multiple preparation type steps are required for the product. See the preparation instructions for the needed steps.
PAN_FRY Pan fry Form of frying characterized by the use of less cooking oil than deep frying X
POACH Poach Cooking food by gently simmering food in liquid, generally water, stock or wine. X
PREPARED Prepared The state of the product after preparation (e.g. after adding milk or water).
PRESSURE_COOK Pressure cook Method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. X
PRESSURE_FRY Pressure fry Meat and cooking oil are brought to high temperatures while pressure is held high enough that the water within is prevented from boiling off. X
PROTEIN_BINDERS Protein binders Treatment of meat or poultry products with functionally active proteins such as fibrinogen or transglutaminase to allow the proteins in the meat or poultry to encapsulate fat and hold fat and water together in the final sausage or product.
PURIFY_SMOKE Purify smoke A wood smoke process of fish and meat whereby the unhealthy substances found in un-purified smoke, such as polycyclic aromatic hydrocarbons (PAHs), ash and tar, have been removed.
READY_TO_DRINK 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. X
READY_TO_EAT Ready to eat Besides unpacking no additional preparation required. X
RECONSTITUTE Reconstitute Restore a dry or concentrated food to its original strength or consistency by adding water. X
REFRIGERATE Refrigerate Convert the product from room temperature to a chilled state.
ROAST Roast Cooking method that utilizes dry heat, whether an open flame, oven, or other heat source. X
ROLL Roll A meat, poultry or fish product which has been boned, rolled and tied.
ROTISSERIE Rotisserie Style of roasting where meat is skewered on a spit and revolves over a flame. X
SALT Salt Indicates salt (sodium chloride) was added during manufacturing process.
SAUTE Sauté Cooking food using a small amount of fat in a shallow pan over relatively high heat. X
SEAR Sear 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. X
SEASON Season "Seasoning is the process of adding herbs, salts or spices to food to enhance the flavour. Note: In meat and poultry products it can also designate ""Seasoned water""."
SEMI_BONELESS Semi boneless A meat or poultry product which has been at least 45% deboned. Partial removal of bones can facilitate rolling or stuffing product.
SEMI_DRY Semi dry The product is partially dried, process to reduce the moisture of the product. The product must be ready-to-eat.
SHANKLESS Shankless A meat or poultry which the forelimb or foreleg has been removed at the elbow joint or the hind limb of hind leg removed at the knee joint.
SHAVE Shave A product is cut off in thin layers that is larger than what would be termed shredded, but not as uniform as sliced.
SHELL_REMOVE Shell remove A product is without its shell. It can also be referred as peeled for shellfish.
SHRED Shred A product is pushed across or through a shredding surface to make long, narrow strips.
SIMMER Simmer Cook food by heating it in water kept just below the boiling point (same as coddling). X
SKINNED Skinned (skin removed) Remove the skin from an animal.
SLICE Slice A product is cut into thin, flat piece from a larger portion.
SLIT_SHELL Slit shell A product is within their original shell with one exception that the shell has been slit along the back. Can also be referred to as Easy Pell, EZ peel and Zipperback
SLOW_COOKER Slow cooker Cooking method used to cook food slowly over a long period of time. X
SMOKE Smoke Process of curing, cooking, or seasoning food by exposing it for long periods of time to the smoke from a wood fire X
SMOKE_FLAVOUR Smoke flavour A flavour additive, "flavouring", based on liquid smoke.
SOAK Soak To immerse in liquid for a period of time X
SOLID Solid This term indicates how the meat, poultry or fish was packaged: Solid means it was packaged as a whole loin piece.
SPLIT_FISH Split fish Split Fish is fish cut open from throat to vent or tail; or from nape to tail. Gills, guts and roe removed; head may sometimes be removed. The backbone may be left in or removed except for an inch or two at the tail.
SPREADABLE_FORM Spreadable form A product is formulated in such a fashion as to be easily smoothed out onto another item.
STEAM Steam 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. X
STEW Stew Preparing meat cut into smaller pieces or cubes by simmering it in liquid, usually together with vegetables. X
STICK_FORM Stick form A product is cut or formed into individual strips. Even in the stick state the item is still a solid product.
STIR_FRY Stir fry Chinese cooking technique used because of its fast cooking speed. X
STRING_FORM String form A product is cut or formed into individual strips which when separated form or appear to be strings. While in its combined state, the item may appear to be a stick, but it is when the item is separated or consumed it takes on the string state.
STUFF Stuff Stuffing, filling, or dressing is an edible mixture, composed of bread, grain, herbs, fruit, nuts, vegetables, fat or other ingredients, used to fill a cavity in the preparation of another food item.
THAW Thaw Convert the product from a frozen state to a chilled or room temperature state.
TIPS Tips Fish trimmings, not minced, from the tail and nape sections of a fish.
TOAST Toast Preparation method that uses dry heat to warm and brown the surface of the product. X
UNPREPARED Unprepared The initial state of the product.
UNSPECIFIED Unspecified Unknown, not applicable
WEDGE Wedge A product is cut in triangular shaped pieces. In some cases, one side of the triangle may be an arc, specifically if the wedge was cut from an item which is in the shape of a wheel or circle.
WHEEL_FORM Wheel form A product is formed in a round shape resembling a wheel or circle.
WHIP Whip 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.
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