British islands brown sauce A045C Core term * Composite food simple **

The group includes any type of British islands brown sauce, i.e. a sauce brown in color and usually made with tomatoes, molasses, vinegar, and other ingredients such as raisins or anchovies. This term should not be confused with Continental european brown cooked sauce (made with meat stock and similar) and Barbecue sauces (used as condiment or marinade for grilled/barbecued meat). 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 "Reporting 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, "British islands brown sauce".

British islands brown sauce has no narrower terms in Reporting hierarchy.

Sibling terms

Other terms sharing the same "Sauces from fermented/hydrolised sources and similar" 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