LE CHEF DE CUISINE

MEAT, FISH, POULTRY AND GAME, ALSO AS DEEP FROZEN FOOD; MEAT EXTRACTS; MEAT, SAUSAGE, FISH, FRUIT AND VEGETABLE PRESERVES; PRESERVED, DRIED AND COOKED FRUITS AND VEGETABLES; MEAT BROTH PREPARATIONS, NAMELY, BROTH EXTRACTS AND BOUILLON CUBES, CORNED BROTH AND/OR GRANULATED BOUILLON; READY-TO-COOK SOUPS, READY-TO-SERVE MEALS CONSISTING ESSENTIALLY OF MEAT, FISH, AND/OR GAME, AND ALSO CONTAINING, RICE, FARINACEOUS PASTE AND/OR VEGETABLES, ALSO DEEP FROZEN

SAUCES, SPICES, CONDIMENTS, FLAVORING AGENT AND FLAVORING PREPARATIONS, CONDIMENTS NAMELY KETCHUP, WORCESTER SAUCE, BARBECUE SAUCE, MUSTARD, HORSERADISH, MAYONNAISE, REMOULADE SAUCE, AND SOUP FLAVORINGS; VEGETABLE EXTRACTS FOR USE AS ADDITIVES FOR FOOD AND MEAT; PIZZA COVERED WITH VEGETABLES, MUSHROOMS, MEAT, FISH, SAUSAGES AND/OR CHEESE