Register: Extent-of-cooking
Notation:
cookExt
Extent-of-cooking
Contents (tree view)
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