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 Web Vocabulary collects terms defined in various GS1 standards and data systems and made available for general use following Linked Data principles. It is designed as an extension to schema.org and, where relevant, mappings and relationships arising from that vocabulary are made explicit.
The initial focus of the GS1 Web Vocabulary is consumer-facing properties for clothing, shoes, food beverage/tobacco and properties common to all products.
This includes 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.
New terms are developed and ratified according to the Global Standards Management Process. Terms may be suggested and commented on in the vocabulary’s GitHub repository .
The GS1 Web Vocabulary was originally developed as the primary output of the GS1 SmartSearch standard but it now fulfils a broader remit. The GS1 SmartSearch standard enables businesses to benefit from:
- More accurate search results for consumers to find the products and information they need.
- A lower bounce rate, i.e. people landing on a page and immediately navigating away as it's not relevant to them.
- Improved conversion rate from visits to sales.
- 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.
The GS1 Digital Link standard makes it possible to express any set of GS1 identifiers as a Web URI and therefore the identified item can be the subject of machine-readable facts and assertions made about it. The GS1 Web Vocabulary includes the link types used in GS1 Digital Link to annotate links to related resources, such as product information pages, instruction manuals, related videos, certification information, brand owner APIs, traceability information and more.
Terms from Scan4Transport cover extended address information suitable for deliveries, especially 'last mile' deliveries.
Classes:
| Class | Description |
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Properties:
| Property | Expected Type | Description |
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Link Types:
| Link Type Property | Expected Type | Description |
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Type Codes:
| TypeCode | Description |
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Type Code Values:
| Code Value | Name | Description and URI |
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All Classes
| Class | Description |
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All Properties
| Property | Description |
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All Type Codes
| TypeCode | Description |
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All Link Types
| Link Type | Description |
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| Property | Expected Type | Description |
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| Property | Expected Type | Description |
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| Property | Expected Type | Description |
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Defined values for this Type Code
| Code Value | Name | Description and URI |
|---|---|---|
| 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 gasses 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 |
| 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.Simple |
| 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 |
| PAN_FRY | Pan Fry | Form of frying characterised 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). |
| 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 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_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 uses 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 | Saute | Cooking food using a small amount of fat in a shallow pan over relatively high heat |
| SEAR | Sear | Technique 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 |
| 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. |
| UNSPECIFIED | Unknown | Unknown, not applicable |
Subclasses ⇩
| Subclass | URI | Description |
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Superclasses ⇧
| Superclass | URI | Description |
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Expects value of type:
| Value is expected to be of type: |
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Classes having this property:
| Used with these classes: |
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Properties expecting this type of value:
| Property expecting this type | Expected Type | Description |
|---|---|---|
| Manufacturer Preparation Code | gs1:PreparationTypeCode | Code indicating the preparation methods that a manufacturer has used in the manufacturing of a product for example DEEP_FRY. |
| Preparation Type Code | gs1:PreparationTypeCode | Code specifying the preparation state of the product for which the nutrient information is valid. PREPARED, UNPREPARED. |
Related properties (with the same domain and range):
| Property | Expected Type | Description |
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