White sauces A0F1N Non-specific term * Composite food simple **

The group includes any type of White sauce, such as Bechamel sauce, butter sauce, velouté mother sauce etc. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion

Non-specific term (Level of detail)

An umbrella term used to group terms together. To be used only as a base term in a FoodEx2 code if no more specific term is available. ↩

Composite food simple (Type of Term)

A food made by combining ingredients of different natures — a recipe — such as a sauce or a flavoured yogurt. ↩

Implicit facet descriptors *

Descriptors marked are not part of "Zoonoses hierarchy" and open in their own default hierarchy.

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, "White sauces".

Associated terms

These terms refer to "White sauces" through a facet — a relationship that cuts across all hierarchies, not just "Zoonoses hierarchy".

Ingredient F04

Sibling terms

Other terms sharing the same "Savoury sauces" parent term.

Record metadata

Status
APPROVED
Version
8.9
Valid from
16 Mar 2015, 23:19
Valid to
-
Last update
20 Jul 2017, 17:46