Entry: Frankfurt-type sausage
Notation:
A026B
The group includes any type of Frankfurt-type sausage (Originated in Frankfurt, Germany; combination of beef and pork or all beef which is cured, smoked and cooked; seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar and white pepper; fully cooked but usually served hot; terms "frankfurter," "wiener" and "hot dog" often used interchangeably; sizes range from big dinner frankfurters to tiny cocktail size; may be skinless or with natural casings). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
Facets
| Part-nature |
Sausages (as part-nature)
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| Intended-use |
Intended to be eaten cooked
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| Process |
Cooking and similar thermal preparation processes
| Mincing / chopping / cutting
| Seasoning
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Create code:
Hierarchies
| Hierarchy Master | Broader Pre-cooked sausages to be cooked before consumption | Narrower Frankfurter sausage | Wiener sausage |
| Hierarchy Reporting | Broader Pre-cooked sausages to be cooked before consumption | Narrower Frankfurter sausage | Wiener sausage |
| Hierarchy Exposure | Broader Pre-cooked sausages to be cooked before consumption | Narrower Wiener sausage | Frankfurter sausage |
| Hierarchy Bio monitoring | Broader Pre-cooked sausages to be cooked before consumption | Narrower Wiener sausage | Frankfurter sausage |
| Hierarchy Ingredient | Broader Pre-cooked sausages to be cooked before consumption | Narrower Frankfurter sausage | Wiener sausage |
Full Details
| allFacets |
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| broader |
Pre-cooked sausages to be cooked before consumption
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| broader_biomo |
Pre-cooked sausages to be cooked before consumption
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| broader_expo |
Pre-cooked sausages to be cooked before consumption
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| broader_ingred |
Pre-cooked sausages to be cooked before consumption
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| broader_report |
Pre-cooked sausages to be cooked before consumption
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| definition |
The group includes any type of Frankfurt-type sausage (Originated in Frankfurt, Germany; combination of beef and pork or all beef which is cured, smoked and cooked; seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar and white pepper; fully cooked but usually served hot; terms "frankfurter," "wiener" and "hot dog" often used interchangeably; sizes range from big dinner frankfurters to tiny cocktail size; may be skinless or with natural casings). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. |
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| hierarchyCode_biomo |
Z0001.0024.0002.0003.0002.0004.0004 |
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| hierarchyCode_expo |
Z0006.0012.0002.0005.0004 |
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| hierarchyCode_ingred |
Z0012.0006.0001.0003.0002.0004.0004 |
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| hierarchyCode_master |
Z0001.0001.0004.0001.0003.0002.0004.0004 |
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| hierarchyCode_report |
Z0001.0012.0006.0001.0003.0002.0004.0004 |
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| in scheme |
Exposure hierarchy
| Reporting hierarchy
| Food type Identifiers
| Zoonoses hierarchy
| Ingredient
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| lastVersion |
01.04.048 |
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| narrower |
Frankfurter sausage
| Wiener sausage
|
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| narrower_biomo |
Wiener sausage
| Frankfurter sausage
|
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| narrower_expo |
Wiener sausage
| Frankfurter sausage
|
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| narrower_ingred |
Frankfurter sausage
| Wiener sausage
|
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| narrower_report |
Frankfurter sausage
| Wiener sausage
|
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| notation |
A026B |
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| pref label |
Frankfurt-type sausage |
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| scope note |
The group includes any type of Frankfurt-type sausage (Originated in Frankfurt, Germany; combination of beef and pork or all beef which is cured, smoked and cooked; seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar and white pepper; fully cooked but usually served hot; terms "frankfurter," "wiener" and "hot dog" often used interchangeably; sizes range from big dinner frankfurters to tiny cocktail size; may be skinless or with natural casings). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. |
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| state |
Composite food simple
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| termType |
Extended term
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| type |
Food-type
| Concept
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| validFrom |
1 Jan 2010 00:00:00.000
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