Sponge cake dough (génoise) A009K Composite food simple ** Extended term *

The group includes any type of Sponge cake dough, commonly known as génoise. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.

Extended term (Level of detail)

A fine-grained, highly specific level of detail, more detailed than the standard level. ↩

Composite food simple (Type of Term)

A food made by combining ingredients of different natures — a recipe — such as a sauce or a flavoured yogurt. ↩

Implicit facet descriptors *

Descriptors marked are not part of "[F12] Dough-Mass" and open in their own default hierarchy.

Facet descriptor

Implicit facet descriptors are characteristics a food already implies, so they are left out of its FoodEx2 code. For example, "smoked salmon" (A02KF) implies the facet descriptor "smoking" (F28.A07JV); because the term itself already conveys it, it is not added to the code. ↩

Narrower terms

These are child terms of the current term, "Sponge cake dough (génoise)".

Sponge cake dough (génoise) has no narrower terms in [F12] Dough-Mass.

Associated terms

These terms refer to "Sponge cake dough (génoise)" through a facet — a relationship that cuts across all hierarchies, not just "[F12] Dough-Mass". Links stay in "[F12] Dough-Mass" where the term also appears; those marked are not part of it and open in their own default hierarchy.

Dough-Mass F12

Sibling terms

Other terms sharing the same "Cake pre-mixes/batter" parent term.

Record metadata

Status
APPROVED
Version
8.9
Valid from
30 Oct 2014, 00:00
Valid to
-
Last update
20 Jul 2017, 17:46