Broiling/grilling A07GZ Facets ** Extended term *

Broiling or grilling (on a surface of metal bars) is cooking under or over intense direct heat. Heat source could be a charcoal fire or an open fire. Grill is an open wire grid such as a gridiron with a heat source above or below. Seasoned sauces are often used.

Extended term (Level of detail)

A fine-grained, highly specific level of detail, more detailed than the standard level. ↩

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, "Broiling/grilling".

Broiling/grilling has no narrower terms in All Lists.

Sibling terms

Other terms sharing the same "Grilling/griddling (high temperature cooking)" 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