Roasting A07GY Core term * Facets **

Cooking with dry heat, as in an oven or near hot coals, often, but not necessarily in presence of fat either naturally present in food or added. The term is used e.g. for cooking meat or potato pieces in the oven but also for cooking chestnuts on the fire and for roasting coffee.

Core term (Level of detail)

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

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, "Roasting".

Roasting has no narrower terms in All Lists.

Associated terms

These terms refer to "Roasting" through a facet — a relationship that cuts across all hierarchies, not just "All Lists".

Process F28

Sibling terms

Other terms sharing the same "Cooking and similar thermal preparation processes" parent term.

Record metadata

Status
APPROVED
Version
16.2
Valid from
30 Oct 2014, 00:00
Valid to
-
Last update
08 May 2025, 09:17