| 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 | |
| IMPINGEMENT_OVEN | Impingement oven | A cooking method which utilizes an impingement oven. An impingement nozzle(s) blasts hot air on food as it passes through the oven. The concentrated air jet blasts through the cold air “halo” which typically lingers around food after it enters the oven. | |
| 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. | X |
| PAN_FRY | Pan fry | Form of frying characterized by the use of less cooking oil than deep frying | X |
| PAR_FRY | Par fry/Pre fry | Cooking method where food is partially fried. Final cooking or preparation will be accomplished by the end user of the product (e.g., french fries). Other common names for this preparation type: parfry, par-fry, par fry and pre-fry. | |
| 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 |
| SANDWICH_PRESS | Sandwich press | A product is placed in a cooking appliance that consists of two hinged concave, round or square, cast iron or aluminium plates on long handles which press the sandwich heating/toasting it for consumption. Some presses also seal the sandwich. A sandwich press is also known as a pie iron, pudgy pie iron, sandwich toaster, snackwicher, toastie maker, or panini press. | |
| 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 | |
| WAFFLE_IRON | Waffle iron | A product is cooked between two hinged metal plates. Both plates have gridded indentations to shape the waffle from the batter or dough placed between them. The plates are heated and the iron is closed while the waffle bakes. | |
| 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. | |