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Food Standards Agency Codes

Entry: Battering

URI:
http://data.food.gov.uk/codes/foodtype/id/A07HL
Notation:
A07HL

Covering with a semi-liquid mixture of one or more flours combined with liquids such as water, milk or eggs. This technique is usually applied before frying in order to obtain a shell around the food preventing drying during the frying process. Sometimes this practice is combined with breading

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

Hierarchies
Hierarchy Master Broader Compounding, assembling, coating or filling Narrower
Hierarchy final preparation Broader Compounding, assembling, coating or filling Narrower
Hierarchy Process Broader Compounding, assembling, coating or filling Narrower
Hierarchy treatment modifying structure or nature Broader Compounding, assembling, coating or filling Narrower

Full Details

broader Compounding, assembling, coating or filling
broader_prep Compounding, assembling, coating or filling
broader_process Compounding, assembling, coating or filling
broader_treat Compounding, assembling, coating or filling
definition Covering with a semi-liquid mixture of one or more flours combined with liquids such as water, milk or eggs. This technique is usually applied before frying in order to obtain a shell around the food preventing drying during the frying process. Sometimes this practice is combined with breading
hierarchyCode_master Z0001.0006.0002.0013.0005
hierarchyCode_prep Z0013.0002
hierarchyCode_process Z0013.0005
hierarchyCode_treat Z0008.0002
in scheme Food type Identifiers | Final-preparation | Process | Treatment-modifying-structure-or-nature
lastVersion 00.00.000
notation A07HL
pref label Battering
scope note Covering with a semi-liquid mixture of one or more flours combined with liquids such as water, milk or eggs. This technique is usually applied before frying in order to obtain a shell around the food preventing drying during the frying process. Sometimes this practice is combined with breading
state Facets
termType Core term
type Concept | Food-type
validFrom 1 Jan 2010 00:00:00.000