Continental european brown cooked sauce, gravy A043Z Core term * Composite food simple **

The group includes any type of Continental European brown sauce or gravy, such as stock meat brown sauce, gravy, Espagnole sauce. These sauces are usually based on meat stock and similar meat-based ingredients. This term should not be confused with British islands brown sauce which is mainly made with tomatoes, molasses, vinegar and other ingredients not obtained by meat products. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.

Core term (Level of detail)

A standard 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, "Continental european brown cooked sauce, gravy".

Continental european brown cooked sauce, gravy has no narrower terms in Exposure hierarchy.

Sibling terms

Other terms sharing the same "Savoury sauces" 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