ANNEX II
List of traditional food preparation processes
Chopping | Coating
Heating, cooking, baking, frying (up to 240 °C at atmospheric pressure) and pressure cooking (up to 120 °C) | Cooling
Cutting | Distillation/rectification
Drying | Emulsification
Evaporation | Extraction, incl. solvent extraction in accordance with Directive 88/344/EEC
Fermentation | Filtration
Grinding |
Infusion | Maceration
Microbiological processes | Mixing
Peeling | Percolation
Pressing | Refrigeration/Freezing
Roasting/Grilling | Squeezing
Steeping |