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Food Standards Agency Codes

Register: Extent-of-cooking

Notation:
cookExt

Extent-of-cooking

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Egg white semi-liquid Cooking status of eggs when the albumen is only partially coa... experimental
Egg white solid Cooking status of eggs when the albumen is fully coagulated experimental
Egg yolk liquid Cooking status of eggs when the yolk is completely liquid experimental
Egg yolk semi-liquid Cooking status of eggs when the yolk is only partially coagul... experimental
Egg yolk solid Cooking status of eggs when the yolk is fully coagulated experimental
Half-cooked Raw foods that have been subject to only partial cooking. In ... experimental
Meat inside “ well done” When the meat inside is fully cooked experimental
Meat inside “medium” When the meat inside has a lightly brown colour. But still th... experimental
Meat inside “raw” When the meat inside has the same appearance of raw meat experimental
Meat/fish/bakery/vegetables: presence of burned spots-parts When the surface presents burned (black) spots or parts. It h... experimental
Outside brown When a heating process (e.g. in Meat, fish, toasted bread, be... experimental
Outside dark brown/slightly burned When a heating process (e.g. in Meat, fish, toasted bread, be... experimental
Outside light brown When a heating process (e.g. in Meat, fish, toasted bread, be... experimental
Vegetables inside cooked When a vegetable is thoroughly cooked experimental
Vegetables inside raw When a cooked vegetable is still raw in the interior experimental