urn:gs1:gdd:cl:PreparationTypeCode Manufacturer preparation type code Tillverkarens tillagningsmetod 3 2026-11-14 gdsn AIR_FRY false 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 false 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 Ugnsbaka To cook food using dry, indirect heat within an enclosed space. When used without additional specification, the term refers to baking in a conventional oven. Tillagning i ugn då värmen är jämnt fördelad i ugnen. BARBECUE Barbecue Grilla över kol eller öppen eld Method of cooking meat with the heat and hot gases of a fire Livsmedlet tillagas med värmen och de heta gaserna från en eld. BAIN_MARIE false 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 false 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 Blanchera 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 Matvaran kokas snabbt i lättsaltat vatten och kyls sedan snabbt ner i till exempel vatten med isbitar i. BLIND_BAKE Blind bake Förgrädda Baking a pie crust or other pastry without the filling. Pajskal eller annat bakverk ugnsbakas utan fyllning. BLOCK_FORM false 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 Koka Cooking food in boiling water, or other water-based liquid such as stock or milk. Livsmedlet tillagas i kokande vatten eller annan vattenbaserad vätska, såsom buljong eller mjölk. BONELESS false Boneless The bones (vertebrae) have been removed from the flesh portion. BRAISE Braise Bräsera Cooking with "moist heat", typically in a covered pot with a small amount of liquid. Tillagningssätt där livsmedlet får efterkoka i pannan under lock med lite vätska. BREAD false 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 false Breast bone remove A meat or poultry product has had the sternum bone removed. BREW false 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. BROIL Broil Ugnsgrilla 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. Direkt värme, oftast ovanifrån, används för att tillaga livsmedlet. Värmeöverföringen till livsmedlet sker oftast via strålningsvärme. CHOP false Chop Refers to the action of cutting or dividing something, usually food, into smaller pieces. CHUNK false Chunk A product is broken up into medium or larger pieces of irregular shape. COMBI_HEAT false 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 false 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 false Convection / fan oven 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 false 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 false 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 false Crumble A product is broken up into medium or smaller sized pieces of irregular shape. CUBE false Cube A product is cut into small to medium sized squares or rectangles. CULTURE false Culture Bacterial cultures are added to pasteurized cream, to develop flavour, before it is churned into butter. DEEP_FRY Deep fry Fritera Cooking method whereby food is submerged in hot oil or fat. Livsmedlet tillagas nedsänkt i mycket varm matolja eller matfett. DOUBLE_STEAM Double steam Dubbel ångkoka 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. Teknik för att tillaga ömtåliga matvaror, såsom fågelbon, hajfenor etc. Matvaran täcks med vatten och placeras i en täckt lergryta DRY false Dry The product is dried, a process to remove the moisture of the product. The product must be ready-to-eat. FILLET false Fillet A fleshy boneless piece of meat from near the loins or the ribs of an animal. FILTER_WOOD_SMOKE false 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 false Flake Flaked is the leftover pieces of meat, poultry or fish. It consists of small sized pieces, or "flakes" FORM_SLICES false Form slices A product is formed separately as slices. FREEZE false Freeze Convert the product from room temperature to a frozen state. FREEZE_DRY false Freeze dry The product is dried by a process of freeze-drying. FRY Fry Steka The cooking of food in hot fats or oils. Livsmedlet tillagas i fett GAS_OVEN false Gas oven A cooking method which utilizes an oven heated by gas. FORM_SHAPE false Form/Shape Refers to food items that have been processed, shaped, or manufactured into specific shapes, sizes, or forms. GRATE false Grate A product is reduced into smaller pieces by rubbing on something rough. GRIDDLE_FRY Griddle fry Bräcka Form of cooking where the food is fried with its own fat. Livsmedlet steks i sitt eget fett GRIND false Grind Refers to the process of reducing something into smaller particles or fragments by crushing, pounding, or mechanically breaking it down. GRILL Grill Grilla Form of cooking that involves direct heat. The definition varies widely by region and culture. Direkt värme används för att tillaga livsmedlet. Definitionen kan skilja sig mycket åt mellan olika länder och kulturer. GUTTED false Gutted Remove the intestines and other internal organs of an animal. HEAT_AND_SERVE false Heat and serve Prepare the item by simply heating or warming to a desired temperature or visual state prior to serving HIGH_SPEED_OVEN false High-speed oven A cooking method which utilizes a high-speed oven, also known as a rapid cook oven or speed oven, which is a compact appliance that combines microwave technology with vertical hot air impingement and convection to cook food at a faster speed compared to a traditional oven or grill. IMPINGEMENT_OVEN false 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 false In shell A product is with or in its original shell. Can also be referred as "with shell" and shell on". JELLY false Jelly Indicates that a gelling agent (agar, carrageenan or gelatin) has been used in the product. LIQUID_SMOKE false 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 false 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 false 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 Tillaga i mikrovågsugn Cooking food by employing microwave radiation Livsmedlet tillagas med användning av mikrovågor. MINCE false Mince A food preparation technique in which food ingredients are finely divided into uniform pieces. MIX false Mix Mixing of powders in water or milk MULTIPLE_SEE_PREPARATION_INSTRUCTIONS false Multiple see preparation instructions Multiple preparation methods or steps, see the preparation instructions. PAN_FRY Pan fry Pannfritering Form of frying characterized by the use of less cooking oil than deep frying Sätt att steka där maten delvis sänks ner i olja, till skillnad från fritering där maten helt sänks ner i olja PAR_FRY false 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 Pochera Cooking food by gently simmering food in liquid, generally water, stock or wine. Matvaran sjuds i vätska, vanligtvis vatten, buljong eller vin. PREPARED false Prepared The state of the product after preparation (e.g. after adding milk or water). PRESSURE_COOK Pressure cook Tryckkoka Method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. Matvaran tillagas i ett slutet kärl som håller inne luft och vätska under ett bestämt tryck. PRESSURE_FRY Pressure fry Trycksteka Meat and cooking oil are brought to high temperatures while pressure is held high enough that the water within is prevented from boiling off. Matvara och matolja hettas upp samtidigt som trycket hålls så pass högt att vattnet inuti inte kokar bort. PRESSURE_STEAM false Pressure steam A cooking method which utilizes steam generated from a small amount of water in a sealed vessel. The food itself is not in direct contact with the water. Instead, the food is placed on a rack or basket above the water level. PROTEIN_BINDERS false 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. PULLED false Pulled Refers to a method of preparing meat where it's slow-cooked until tender enough to be easily pulled apart into shreds or chunks. PURIFY_SMOKE false 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 false 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 Ready to eat Ätfärdig Besides unpacking no additional preparation required Ingen ytterligare tillagning krävs. RECONSTITUTE Reconstitute Späda Restore a dry or concentrated food to its original strength or consistency by adding water. Torkad eller koncentrerad matvara återställs till ursprunglig styrka eller konsistens genom att vatten tillsätts. REFRIGERATE false Refrigerate Convert the product from room temperature to a chilled state. ROAST Roast Helsteka Cooking method that utilizes dry heat, whether an open flame, oven, or other heat source. Tillagningsmetod som använder sig av torr upphettning som öppen eld, ugn eller annan värmekälla. ROLL false Roll A meat, poultry or fish product which has been boned, rolled and tied. ROTISSERIE Rotisserie Steka på spett Style of roasting where meat is skewered on a spit and revolves over a flame. Form av helstekning där kött träs på spett och roteras över öppen eld. SANDWICH_PRESS false 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 false Salt Indicates salt (sodium chloride) was added during manufacturing process. SAUTE Sauté Sautera Cooking food using a small amount of fat in a shallow pan over relatively high heat. Livsmedlet steks i liten mängd matfett på hög värme. SEAR Sear Bryna 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. Teknik där ytan på livsmedlet (vanligtvis kött, fågel eller fisk) tillagas på hög värme så att en karamelliserad yta bildas. SEASON false 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 false 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 false Semi dry The product is partially dried, process to reduce the moisture of the product. The product must be ready-to-eat. SHANKLESS false 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 false 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 false Shell remove A product is without its shell. It can also be referred as peeled for shellfish. SHRED false Shred A product is pushed across or through a shredding surface to make long, narrow strips. SIMMER Simmer Sjuda Cook food by heating it in water kept just below the boiling point (same as coddling). Tillagning i varm vätska strax under kokpunkten. SKINNED Skinned (skin removed) Remove the skin from an animal. SLICE false Slice A product is cut into thin, flat piece from a larger portion. SLIT_SHELL false 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 false Slow cooker Cooking method used to cook food slowly over a long period of time. SMOKE Smoke Röka Process of curing, cooking, or seasoning food by exposing it for long periods of time to the smoke from a wood fire Process för att torka, tillaga eller smaksätta livsmedel genom att under lång tid utsätta livsmedlet för röken från en vedeld. SMOKE_FLAVOUR false Smoke flavour A flavour additive, "flavouring", based on liquid smoke. SOAK false Soak To immerse in liquid for a period of time SOLID false Solid This term indicates how the meat, poultry or fish was packaged: Solid means it was packaged as a whole loin piece. SPLIT_FISH false 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 false Spreadable form A product is formulated in such a fashion as to be easily smoothed out onto another item. STEAM Steam Ångkoka 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. Livsmedlet kokas i vattenångor utan att livsmedlet är nedsänkt i vattnet. STEW Stew Grytkoka Preparing meat cut into smaller pieces or cubes by simmering it in liquid, usually together with vegetables. Kött skuret i mindre bitar eller tärningar tillagas genom att sjuda det i vätska, vanligtvis tillsammans med grönsaker. STICK_FORM false 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 Woka Chinese cooking technique used because of its fast cooking speed. Kinesisk tillagningsteknik där livsmedlet snabbt tillagas i en het panna. STRING_FORM false 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 false 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 false Thaw Convert the product from a frozen state to a chilled or room temperature state. TIPS false Tips Fish trimmings, not minced, from the tail and nape sections of a fish. TOAST false Toast Preparation method that uses dry heat to warm and brown the surface of the product. UNPREPARED false Unprepared The initial state of the product. UNSPECIFIED false Unspecified Unknown, not applicable WAFFLE_IRON false 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 false 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 false Wheel form A product is formed in a round shape resembling a wheel or circle. WHIP false 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. WOOD_OVEN false Wood oven A cooking method which utilizes an oven heated by wood. Similar terms: Wood oven cooked/baked, wood fired.