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

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 food term, suitable as a base term in a FoodEx2 code. ↩

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 "Exposure hierarchy" 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 Exposure hierarchy.

Associated terms

These terms refer to "Sponge cake dough (génoise)" through a facet — a relationship that cuts across all hierarchies, not just "Exposure 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