Battering A07HL Core term * Facets **

Covering with a semi-liquid mixture of one or more flours combined with liquids such as water, milk or eggs. This technique is usually applied before frying in order to obtain a shell around the food preventing drying during the frying process. Sometimes this practice is combined with breading

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, "Battering".

Battering has no narrower terms in All Lists.

Sibling terms

Other terms sharing the same "Compounding, assembling, coating or filling" 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