Entry: Extent-of-cooking
Notation:
A0B96
This facet describes the intensity of heat treatment having been applied to a food item in the categories meat, fish-seafood, vegetables, eggs, bread and similar. Only one descriptor in this facet should be chosen per food, apart from the specification “Meat/fish/bakery/vegetables: presence of burned spots-parts”, that can be added to other descriptors.
Create code:
Hierarchies
Full Details
| broader |
Facets
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| definition |
This facet describes the intensity of heat treatment having been applied to a food item in the categories meat, fish-seafood, vegetables, eggs, bread and similar. Only one descriptor in this facet should be chosen per food, apart from the specification “Meat/fish/bakery/vegetables: presence of burned spots-parts”, that can be added to other descriptors. |
| hierarchyCode_master |
Z0001.0006.0008 |
| in scheme |
Food type Identifiers
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| lastVersion |
02.10.001 |
| narrower |
Egg yolk solid
| Egg yolk liquid
| Outside light brown
| Outside brown
| Outside dark brown/slightly burned
| Meat inside “medium”
| Half-cooked
| Meat/fish/bakery/vegetables: presence of burned spots-parts
| Vegetables inside raw
| Vegetables inside cooked
| Egg white semi-liquid
| Egg yolk semi-liquid
| Meat inside “raw”
| Egg white solid
| Meat inside “ well done”
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| notation |
A0B96 |
| pref label |
Extent-of-cooking |
| scope note |
This facet describes the intensity of heat treatment having been applied to a food item in the categories meat, fish-seafood, vegetables, eggs, bread and similar. Only one descriptor in this facet should be chosen per food, apart from the specification “Meat/fish/bakery/vegetables: presence of burned spots-parts”, that can be added to other descriptors. |
| state |
Facets
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| termType |
Facet descriptor
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| type |
Food-type
| Concept
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| validFrom |
1 Jan 2010 00:00:00.000
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