Puree-type A06JG Facets ** Facet descriptor *

Creamy-pasty aspect of vegetables, fruit, meat, or fish, ad example obtained when they are boiled and passed through a sieve. In broad sense: any smooth cream-pulp of liquidized food, esp. of fruit or vegetables

Facet descriptor (Level of detail)

Marks a facet descriptor: a building block used to describe other terms, rather than something reported on its own. ↩

Facets (Type of Term)

Not a food, but a category of characteristics you can add to a food term — for example how it was processed, how it was packaged, or what it was made from. ↩

Implicit facet descriptors *

No implicit facet descriptors.

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, "Puree-type".

Puree-type has no narrower terms in [F03] Physical-state.

Associated terms

These terms refer to "Puree-type" through a facet — a relationship that cuts across all hierarchies, not just "[F03] Physical-state". Links stay in "[F03] Physical-state" where the term also appears; those marked are not part of it and open in their own default hierarchy.

Physical-state F03

Sibling terms

Other terms sharing the same "Semisolid-semiliquid" parent term.

Record metadata

Status
APPROVED
Version
3.0
Valid from
30 Oct 2014, 00:00
Valid to
-
Last update
16 Mar 2015, 23:19