Extent-of-cooking A0B96 Facet descriptor * Facets **

This facet describes the intensity of heat treatment having been applied to a food item in the categories meat, fish-seafood, vegetables, eggs, bread and similar. Only one descriptor in this facet should be chosen per food, apart from the specification “Meat/fish/bakery/vegetables: presence of burned spots-parts”, that can be added to other descriptors.

Facet descriptor (Level of detail)

A characteristic that defines an essential characteristic of the food: how it was processed, packaged, what it was made from, etcetera. ↩

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, "Extent-of-cooking".

Sibling terms

Other terms sharing the same "Facets" 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