Preparation Type Code
https://gs1.org/voc/PreparationTypeCode

A code indicating a method of preparation of a food or beverage product

Nearest schema.org equivalent:

The GS1 SmartSearch standard allows businesses to benefit from:

  • Better search results for consumers to find the products and information they need.
  • Greater visibility of their products in online searches.
  • Improved, accurate online product information.
  • Shared product information via consumer-facing mobile devices and websites, which ultimately drive sales.

Further information and support tools for the GS1 SmartSearch are available.

This site documents one technical aspect of GS1 SmartSearch - the GS1 Web Vocabulary. The initial focus of the GS1 Web Vocabulary is consumer facing properties for clothing, shoes, food beverage/tobacco and properties common to all products. Food/Beverage/Tobacco properties will include properties related to EU 1169 as defined in the GDSN and GS1 Source Standards. In addition, the vocabulary includes the definition of parties and of a product offer (a product offered by a party for a price). Properties and their definitions come from existing GS1 standards including GDSN, GS1 Source and GPC. Exceptions to this rule include the definition of Offer which does not exist in any of the above standards.




Classes:

ClassDescription

Properties:

PropertyExpected TypeDescription

Link Types:

Link Type PropertyExpected TypeDescription

Type Codes:

TypeCodeDescription

Type Code Values:

Code ValueNameDescription and URI

All Classes

ClassDescription

All Properties

PropertyDescription

All Type Codes

TypeCodeDescription

All Link Types for GS1 Digital Link

Link TypeDescription

PropertyExpected TypeDescription

PropertyExpected TypeDescription

PropertyExpected TypeDescription

Defined values for this Type Code

Code ValueNameDescription and URI
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
BARBECUEBarbecueMethod of cooking meat with the heat and hot gasses of a fire
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 water
BLIND_BAKEBlind BakeBaking a pie crust or other pastry without the filling
BOILBoilCooking food in boiling water, or other water-based liquid such as stock or milk
BRAISEBraiseCooking with moist heat, typically in a covered pot with a small amount of liquid
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
DEEP_FRYDeep FryCooking method whereby food is submerged in hot oil or fat.
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
FREEZEFreezeConvert the product from room temperature to a frozen state.Simple
FRYFryCooking of food in fat.
GRIDDLE_FRYGriddle FryForm of cooking where the food is fried with its own fat.
GRILLGrillForm of cooking that involves direct heat. The definition varies widely by region and culture
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 radiation
PAN_FRYPan FryForm of frying characterised by the use of less cooking oil than deep frying
POACHPoachCooking food by gently simmering food in liquid, generally water, stock or wine
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
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
READY_TO_DRINKReady To DrinkNo Preparation. The product 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_EATReady To EatBesides unpacking no additional preparation required.
RECONSTITUTEReconstituteRestore a dry or concentrated food to its original strength or consistency by adding water.
REFRIGERATERefrigerateConvert the product from room temperature to a chilled state.
ROASTRoast.Cooking method that uses dry heat, whether an open flame, oven, or other heat source.
ROTISSERIERotisserieStyle of roasting where meat is skewered on a spit and revolves over a flame
SAUTESauteCooking food using a small amount of fat in a shallow pan over relatively high heat
SEARSearTechnique used in grilling, roasting, braising, sauteing, etc. That cooks the surface of the food (usually meat, poultry or fish) at high temperature so that a caramelised crust forms
SIMMERSimmerCook food by heating it in water kept just below the boiling point (same as coddling)
SMOKESmokeProcess of curing, cooking, or seasoning food by exposing it for long periods of time to the smoke from a wood fire
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
STEWStewPreparing meat cut into smaller pieces or cubes by simmering it in liquid, usually together with vegetables
STIR_FRYStir FryChinese cooking technique used because of its fast cooking speed
THAWThawConvert the product from a frozen state to a chilled or room temperature state.
UNPREPAREDUnpreparedThe initial state of the product.
UNSPECIFIEDUnknownUnknown, not applicable

Subclasses ⇩

SubclassURIDescription

Superclasses ⇧

SuperclassURIDescription

Expects value of type:

Value is expected to be of type:

Classes having this property:

Used with these classes:

Properties expecting this type of value:

Property expecting this typeExpected TypeDescription
Manufacturer Preparation Codegs1:PreparationTypeCodeCode indicating the preparation methods that a manufacturer has used in the manufacturing of a product for example DEEP_FRY.
Preparation Type Codegs1:PreparationTypeCodeCode specifying the preparation state of the product for which the nutrient information is valid. PREPARED, UNPREPARED.

Related properties (with the same domain and range):

PropertyExpected TypeDescription