T4069 Preparation state code

Code 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.
BARBECUE Barbecue Method of cooking meat with the heat and hot gases of a fire
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
BLIND_BAKE Blind bake Baking a pie crust or other pastry without the filling.
BOIL Boil Cooking food in boiling water, or other water-based liquid such as stock or milk.
BRAISE Braise Cooking with "moist heat", typically in a covered pot with a small amount of liquid.
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.
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.
DEEP_FRY Deep fry Cooking method whereby food is submerged in hot oil or fat.
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.
FREEZE Freeze Convert the product from room temperature to a frozen state.
FRY Fry Cooking of food in fat.
GRIDDLE_FRY Griddle fry Form of cooking where the food is fried with its own fat.
GRILL Grill Form of cooking that involves direct heat. The definition varies widely by region and culture.
HEAT_AND_SERVE Heat and serve Prepare the item by simply heating or warming to a desired temperature or visual state prior to serving
MICROWAVE Microwave Cooking food by employing microwave radiation
MIX Mix Mixing of powders in water or milk
PAN_FRY Pan fry Form of frying characterized by the use of less cooking oil than deep frying
POACH Poach Cooking food by gently simmering food in liquid, generally water, stock or wine.
PREPARED Prepared The state of the product after preparation (e.g. after adding milk or water). X
PRESSURE_COOK Pressure cook Method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure.
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.
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
READY_TO_EAT Ready to eat Besides unpacking no additional preparation required
RECONSTITUTE Reconstitute Restore a dry or concentrated food to its original strength or consistency by adding water.
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.
ROTISSERIE Rotisserie Style of roasting where meat is skewered on a spit and revolves over a flame.
SAUTE Sauté Cooking food using a small amount of fat in a shallow pan over relatively high heat.
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.
SIMMER Simmer Cook food by heating it in water kept just below the boiling point (same as coddling).
SMOKE Smoke Process of curing, cooking, or seasoning food by exposing it for long periods of time to the smoke from a wood fire
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.
STEW Stew Preparing meat cut into smaller pieces or cubes by simmering it in liquid, usually together with vegetables.
STIR_FRY Stir fry Chinese cooking technique used because of its fast cooking speed.
THAW Thaw Convert the product from a frozen state to a chilled or room temperature state.
UNPREPARED Unprepared The initial state of the product. X
UNSPECIFIED Unspecified Unknown, not applicable
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.