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Food Standards Agency Codes

Entry: Blanching

URI:
http://data.food.gov.uk/codes/foodtype/id/A07GF
Notation:
A07GF

Process consisting of heat treatment of an organic substance by boiling or steaming in order to denature natural enzymes, soften tissue and remove raw flavouring and followed by immersion in cold water to halt the cooking process. As an example, plunging (meat, green vegetables, etc.) in boiling water or bring to the boil in water in order to whiten, preserve the natural colour, or reduce or remove unwanted substances / agents.

State:
Facets
Term type:
Core term
Create code:
Code editor

Hierarchies
Hierarchy Master Broader Cooking and similar thermal preparation processes Narrower
Hierarchy Process Broader Cooking and similar thermal preparation processes Narrower

Full Details

broader Cooking and similar thermal preparation processes
broader_process Cooking and similar thermal preparation processes
definition Process consisting of heat treatment of an organic substance by boiling or steaming in order to denature natural enzymes, soften tissue and remove raw flavouring and followed by immersion in cold water to halt the cooking process. As an example, plunging (meat, green vegetables, etc.) in boiling water or bring to the boil in water in order to whiten, preserve the natural colour, or reduce or remove unwanted substances / agents.
hierarchyCode_cookMeth Z0001
hierarchyCode_master Z0001.0006.0002.0005.0001
hierarchyCode_prep Z0001
hierarchyCode_process Z0005.0001
in scheme Final-preparation | Food type Identifiers | Cooking-method | Process
langualCode G0042/J0175
lastVersion 00.00.000
notation A07GF
pref label Blanching
scope note Process consisting of heat treatment of an organic substance by boiling or steaming in order to denature natural enzymes, soften tissue and remove raw flavouring and followed by immersion in cold water to halt the cooking process. As an example, plunging (meat, green vegetables, etc.) in boiling water or bring to the boil in water in order to whiten, preserve the natural colour, or reduce or remove unwanted substances / agents.
state Facets
termType Core term
top concept of Final-preparation | Cooking-method
type Food-type | Concept
validFrom 1 Jan 2010 00:00:00.000