Cooking food in an oven by dry heat applied evenly throughout the oven.
BAS
Basted
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.
BBQ
Barbecued
Method of cooking meat with the heat, hot gasses, or flames of a fire
BLC
Block
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.
BON
Boneless
The bones (vertebrae) have been removed from the flesh portion.
BRA
Breaded
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.
BRE
Breast bone removed
A meat or poultry product that has had the sternum bone removed.
CHU
Chunk
A product is broken up into medium or larger pieces of irregular shape.
CON
Contains giblets
The liver, heart, gizzard, and neck of a chicken or fowl.
COO
Cooked
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.
COR
Corned
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.
CRU
Crumbled
A product is broken up into medium- or smaller-sized pieces of irregular shape.
CUB
Cubed
A product is cut into small- to medium-sized squares or rectangles.
CUT
Cultured
Bacterial cultures are added to pasteurized cream to develop flavor before it is churned into butter.
DRI
Dried
The product is dried, a process to remove the moisture of the product. The product must be ready-to-eat.
FIL
Fillet
A fleshy boneless piece of meat from near the loins or the ribs of an animal.
FLK
Flaked
Flaked is the leftover pieces of meat, poultry, or fish. It consists of small-sized pieces, or "flakes"
FRE
Freeze dried
The product is dried by a process of freeze-drying.
FWS
Filtered 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 color and flavor.
GBB
Graded before Basting
Product is graded before basting. It is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade.
GBF
Graded before Stuffing
Product is graded before stuffing. 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.
GBS
Graded before Seasoning
Product is graded before Seasoning. Seasoning is the process of adding herbs, salts or spices to food to enhance the flavor.
GRT
Grated
A product is reduced into smaller pieces by rubbing or scraping on something rough.
INS
In shell
A product is with or in its original shell. Can also be referred to as "with shell" and "shell on."
JEL
Jellied
Indicates that a gelling agent (agar, carrageenan, or gelatin) has been used in the product.
LIQ
Liquid Smoke
The product is subjected to heat in the presence of a vaporized liquid smoke solution.
LIU
Liquid Smoke Flavor
A flavor additive, "flavoring," based on liquid smoke.
MAY
May have parts missing
A product that has parts missing. Example: poultry missing a leg.
MCK
May contain kidneys
A pair of organs in the abdominal cavity of mammals, birds, and reptiles excreting urine.
MIN
Minced
A food preparation technique in which food ingredients are finely divided into uniform pieces.
MSM
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.
MTD
Mechanically Tenderized
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 tenderizing solution.
NTJ
Natural Juices
The liquid obtained from or present in fruit or vegetables.
OTH
Other
PRB
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.
PUR
Purified Smoke
A wood smoke process of the product whereby the unhealthy substances found in unpurified smoke, such as polycyclic aromatic hydrocarbons (PAHs), ash, and tar, have been removed.
ROA
Roasted
Cooking method that uses dry heat, whether an open flame, oven, or other heat source.
ROL
Rolled
A meat, poultry, or fish product which has been boned, rolled, and tied.
SAL
Salted
Indicates salt (sodium chloride) was added during manufacturing process.
SAM
Salmon Tips
Fish trimmings, not minced, from the tail and nape sections of a fish.
SEA
Seasoned
Seasoning is the process of adding herbs, salts, or spices to food to enhance the flavor.
SEB
Semi-boneless
A meat or poultry product which has been at least 45% deboned. Partial removal of bones can facilitate rolling or stuffing the product.
SED
Semi-dry
The product is partially dried, a process to reduce the moisture of the product. The product must be ready-to-eat.
SFB
Salted Split Fish with Backbone
The backbone is made up of a series of vertebrae that supports the body and also protects the spinal cord.
SHA
Shaved
A product is cut into thin layers that are larger than what would be termed shredded, but not as uniform as sliced.
SHK
Shankless
A meat or poultry from which the forelimb or foreleg has been removed at the elbow joint, or from which the hind limb of the hind leg has been removed at the knee joint.
SHR
Shell Removed
A product is without its shell. It can also be referred to as peeled for shellfish.
SKI
Skinless
Refers to the skin being removed, exposing the flesh.
SLC
Sliced
A product is cut into thin, flat pieces from a larger portion.
SLD
Solid
This term indicates how the meat, poultry, or fish was packaged. Solid means it was packaged as a whole loin piece.
SPR
Spreadable
A product is formulated in such a fashion as to be easily smoothed out onto another item.
SRD
Shredded
A product is pushed across or through a shredding surface to make long, narrow strips.
SSF
Salted 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.
STI
Stick
A product is cut or formed into individual strips. Even in the stick state the item is still a solid product.
STR
String
Item may appear to be a stick, but it is comprised of multiple string-shaped fibers. When the item is separated, or consumed, it takes on the string state.
STS
Slit Shell
A product is within its original shell with one exception that the shell has been slit along the back. Can also be referred to as Easy Peel, EZ peel and Zipperback
STU
Stuffed
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.
UNP
Unprepared
The initial state of the product.
UNS
Unsalted
Unsalted indicates salt (sodium chloride) was NOT added.
WDS
Wood Smoke
Process of curing, cooking, or seasoning food by exposing it for long periods of time to the smoke from a wood fire. Smoked
WEG
Wedged
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.
WHE
Wheel
A product is formed in a round shape resembling a wheel or circle.
WHP
Whipped
Process of beating food with a whisk or mixer to incorporate air and produce volume.