*制备类型代码（PreparationTypeCode）
代码表：
| 代码值 | 代码名称 | 代码值定义 | ||
| 英文 | 中文 | 英文 | 中文 | |
| AIR_FRY | Air Fry | 空气炸 | Cooking by circulating hot air around the food, allowing to fry, grill and roast without the use of fat or oil. | 通过在食物周围循环热空气来烹饪，允许不使用脂肪或油就实现炸、烧烤和烘烤。 |
| AS_DRAINED | As Drained | 沥干 | 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). | 产品与包装内任何液体分离之后的状态——例如，一罐糖水杏，如果与糖水一起食用，相比在食用杏之前将糖水排干，其营养成分有所不同（因为糖水中含有较高的糖分和能量含量）。 |
| BAKE | Bake | 烘焙 | Cooking food in an oven by dry heat applied evenly throughout the oven. | 在烤箱里用干热均匀地加热食物。 |
| BARBECUE | Barbecue | BBQ烧烤 | Method of cooking meat with the heat and hot gasses of a fire | 用焰火的热量和热气烹饪肉的方法。 |
| BLANCH | Blanch | 焯 | 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. | 将食物迅速投入沸水，在短时间内取出，然后投入冰水或用冷水冲凉。 |
| BLIND_BAKE | Blind Bake | 盲烤 | Baking a pie crust or other pastry without the filling | 烘焙馅饼皮或其他无馅的面点。 |
| BOIL | Boil | 煮 | Cooking food in boiling water, or other water-based liquid such as stock or milk | 用沸水、汤料或牛奶等其他水性液体烹饪食物。 |
| BRAISE | Braise | 焖 | Cooking with "moist heat", typically in a covered pot with a small amount of liquid | 湿热型烹饪，通常在带有少量液体的带盖锅里烹饪。 |
| BROIL | Broil | 灼烤 | 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 | 用高热量烹饪食物，直接加热食物，最常见的是从上面加热。主要通过辐射热向食物传热。 |
| COMBI_HEAT | Combi Heat | 组合加热 | 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. | 在相关设备中，食物加热可以同时采用几种不同的方法。例如： •微波与热空气相结合：使用该功能快速烘焙食物。 •炙烤与风扇相结合：使用该功能均匀地烘焙食物并且同时将其表面烤焦。 |
| COMBI_STEAM | Combi Steam | 组合蒸制 | 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. | 设备中除了有对流烤箱功能外，还能产生蒸汽。通过水蒸气蒸煮和对流蒸煮将温度传递给食物，这种方式比一般的制备类型缩短了时间，产品失去的水分也更少。 |
| CONVECTION | Convection | 对流加热 | 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. | 利用对流加热烤箱传导风扇辅助热量的烹饪方法，从而推动空气流动，与传统烤箱不同，传统烤箱依靠无风扇辅助的对流热传递。 通过流经食物热空气的快速流动，对流加热烤箱比传统烤箱的操作温度更低。空气循环或对流有助于消除过热点从而可以更快更均匀的烹调食物。 |
| DEEP_FRY | Deep Fry | 油炸 | Cooking method whereby food is submerged in hot oil or fat. | 食物浸没在热油或脂肪中的烹饪方法。 |
| DOUBLE_STEAM | Double Steam | 隔水炖 | 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 | 制备燕窝、鱼翅等美味食物的烹饪技巧。食物用水浸没，放在带盖子的陶瓷罐中。 |
| FREEZE | Freeze | 冷冻 | Convert the product from room temperature to a frozen state.Simple | 将产品从室温转化为冷冻状态。 |
| FRY | Fry | 油炒 | Cooking of food in fat. | 在脂肪中烹饪食物。 |
| GRIDDLE_FRY | Griddle Fry | 煎 | Form of cooking where the food is fried with its own fat. | 食物用自身脂肪煎炸的烹饪方式。 |
| GRILL | Grill | 烤炙 | Form of cooking that involves direct heat. The definition varies widely by region and culture | 直热式烹饪方式。定义由于地区和文化的不同而存在广泛差异。 |
| HEAT_AND_SERVE | Heat And Serve | 加热即食 | Prepare the item by simply heating or warming to a desired temperature or visual state prior to serving | 在上菜之前，通过简单加热或加温至预期温度或形态。 |
| MICROWAVE | Microwave | 微波 | Cooking food by employing microwave radiation | 采用微波辐射烹饪食物。 |
| MIX | Mix | 搅拌 | Mixing of powders in water or milk | 在水或牛奶中搅拌粉末。 |
| PAN_FRY | Pan Fry | 煎炒 | Form of frying characterised by the use of less cooking oil than deep frying | 比油炸使用的食用油量少的一种煎炸方式。 |
| POACH | Poach | 煨 | Cooking food by gently simmering food in liquid, generally water, stock or wine | 在水、汤料或酒等液体中文火慢煮食物。 |
| PREPARED | Prepared | 已制备好 | The state of the product after preparation (e.g. after adding milk or water). | 产品处于已制备好的状态（例如在添加了牛奶或水后）。 |
| PRESSURE_COOK | Pressure Cook | 高压烹煮 | Method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure | 在密闭容器中烹煮的方法，在预设的压力下不许空气或液体漏出。 |
| PRESSURE_FRY | Pressure Fry | 高压油炒 | Meat and cooking oil are brought to high temperatures while pressure is held high enough that the water within is prevented from boiling off | 肉和食用油被加热至高温，同时保持足够高的压力，防止内部水蒸发。 |
| READY_TO_DRINK | Ready To Drink | 即可饮用 | 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 | 无需制备。贸易项目从包装（如果有包装的话）取出后可立即使用，在饮用或使用之前无需任何进一步的操作。 |
| READY_TO_EAT | Ready To Eat | 即可食用 | Besides unpacking no additional preparation required. | 除了拆包之外无需额外的制备操作。 |
| RECONSTITUTE | Reconstitute | 复水再制 | Restore a dry or concentrated food to its original strength or consistency by adding water. | 通过加水将干燥或浓缩食物还原成其原始强度或浓度。 |
| REFRIGERATE | Refrigerate | 冷藏 | Convert the product from room temperature to a chilled state. | 将产品从室温转化为冷藏状态。 |
| ROAST | Roast | 烘烤 | Cooking method that uses dry heat, whether an open flame, oven, or other heat source. | 使用干热、无论是否是明火、烤箱或其他热源的烹饪方法。 |
| ROTISSERIE | Rotisserie | 转架烤 | Style of roasting where meat is skewered on a spit and revolves over a flame | 肉被串在烤肉叉子上并且在火焰上旋转的烧烤方式 |
| SAUTE | Saute | 嫩煎 | Cooking food using a small amount of fat in a shallow pan over relatively high heat | 在平底锅中在相对较高的温度下使用少量脂肪烹饪食物。 |
| SEAR | Sear | 烤焦 | 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 caramelised crust forms | 采取炙烤、烧烤、闷煮、嫩煎等方式，在高温下使食物（通常为肉类、禽类或鱼类）表面形成脆壳。 |
| SIMMER | Simmer | 文火炖 | Cook food by heating it in water kept just below the boiling point (same as coddling) | 通过在沸点以下的水中加热食物烹饪食物（与用文火煮一样）。 |
| SMOKE | Smoke | 烟熏 | Process of curing, cooking, or seasoning food by exposing it for long periods of time to the smoke from a wood fire | 通过将食品长时间暴露在柴火生成的烟下，腌制、蒸煮、或调味食品的工艺。 |
| SOAK | Soak | 浸泡 | To immerse in liquid for a period of time. E.g. Soak the Chia seeds 10 minutes in water before eating. | 浸泡在液体中一段时间，例如，在吃之前把奇异籽浸泡在水中10分钟。 |
| STEAM | Steam | 蒸 | 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 | 首先烧开水以便可以蒸发出蒸汽，然后蒸汽可以将热量传到食物中，从而实现加热食物的目的。 |
| STEW | Stew | 炖煮 | Preparing meat cut into smaller pieces or cubes by simmering it in liquid, usually together with vegetables | 将肉切割成小块，在液体中进行炖煮，通常与蔬菜一起炖。 |
| STIR_FRY | Stir Fry | 快炒 | Chinese cooking technique used because of its fast cooking speed | 中式快炒。 |
| THAW | Thaw | 解冻 | Convert the product from a frozen state to a chilled or room temperature state. | 将产品从冷冻状态转化为冷藏或室温状态。 |
| UNPREPARED | Unprepared | 未制备 | The initial state of the product. | 产品的初始状态。 |
| UNSPECIFIED | Unspecified | 未说明 | Unknown, not applicable | 未知，不适用。 |
| WHIP | Whip | 搅打 | 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. | 使用打蛋器或旋转/电动搅拌器连续搅打配料，例如蛋白、奶油等，以便把空气融入其中，从而增加体积/稳定性。 |
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