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 |