Table 2. Basic methods used in food sample preparation.

No.	Preparation	Example	No.	Preparation	Example
1	Roasted/grilled	Beef	18	Stir fried and pan fried	Mushroom (omelet)
2	As is/raw	Strawberry	19	Stir fried and simmered	Beef (spaghetti sauce)
3	Pan fried	Wheat flour	20	Soaked in water	Dried seaweed
4	Pan fried and boiled	Tofu	21	Soaked in water and boiled	Dried seaweed (soup)
5	Blanched/parboiled	Spinach	22	Soaked in water and stir fried	Dried fern/bracken
6	Blanched and pan fried	Bean sprouts (mung bean pancake)	23	Boiled and strained (use solid mass)	Pork
7	Blanched and steamed	Cabbage (wonton)	24	Boiled, strained and baked	Spaghetti (oven)
8	Blanched and boiled	Bean sprouts (wonton in stew)	25	Boiled, strained and boiled	Noodles (stew)
9	Blanched and stir fried	Perilla leaves	26	Boiled, strained and stir fried	Spaghetti
10	Boiled	Kimchi (stew)	27	Boiled, strained and pan fried	Pork (mung bean pancake)
11	Boiled water added	Powdered infant formula	28	Boiled, strained and steamed	Starch noodle (wonton)
12	Boiled and taken out (use liquid)	Dried anchovy	29	Boiled, strained and fried	Starch noodle (wonton)
13	Steamed (rice)	White rice	30	Steamed	Corn
14	Steamed (rice) and boiled	Rice (rice in soup)	31	Steamed and fried	Wonton (fried wonton)
15	Steamed (rice) and stir fried	Fried rice	32	Steamed or baked	Sweet potato
16	Steamed (rice) and pan fried	Rice (scorched rice)	33	Fried	Potato (French fries) 17 Stir
17	Stir fried	Vegetables