Frankfurt-type sausage A026B Extended term * Composite food simple **

The group includes any type of Frankfurt-type sausage. Frankfurters are traditionally made from pork and beef, but nowadays chicken and turkey are also used. The characterising ingredients should be reported with additional facet descriptors. The sizes range from big dinner frankfurters to tiny cocktail size and may be skinless or with natural casings. The terms "frankfurter," "wiener" and "hot dog" are often used interchangeably. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.

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 "Zoonoses 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, "Frankfurt-type sausage".

Sibling terms

Other terms sharing the same "Pre-cooked sausages to be cooked before consumption" 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