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Food Standards Agency Codes

Entry: Soaking - showing version 1

Notation:
A07MS

To immerse a food in liquid (e.g. water) for a period of time in order to get it thoroughly wet or saturated by the liquid and eventually remove soluble unwanted components. The process is used, to reduce cooking time, aid in seed coat removal, facilitate the uptake of water to activate the germination process or reduce the concentration of naturally occurring anti-nutritive factors.

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Hierarchies

Hierarchy Master Broader Addition of water Narrower
Hierarchy Process Broader Addition of water Narrower
Hierarchy treatment modifying structure or nature Broader Addition of water Narrower

Full Details

broader Addition of water
broader_process Addition of water
broader_treat Addition of water
commonName Steeping
definition To immerse a food in liquid (e.g. water) for a period of time in order to get it thoroughly wet or saturated by the liquid and eventually remove soluble unwanted components. The process is used, to reduce cooking time, aid in seed coat removal, facilitate the uptake of water to activate the germination process or reduce the concentration of naturally occurring anti-nutritive factors.
hierarchyCode_master Z0001.0006.0002.0011.0003
hierarchyCode_process Z0011.0003
hierarchyCode_treat Z0006.0003
in scheme Food type Identifiers | Treatment-modifying-structure-or-nature | Process
lastVersion 00.00.000
notation A07MS
pref label Soaking
scope note To immerse a food in liquid (e.g. water) for a period of time in order to get it thoroughly wet or saturated by the liquid and eventually remove soluble unwanted components. The process is used, to reduce cooking time, aid in seed coat removal, facilitate the uptake of water to activate the germination process or reduce the concentration of naturally occurring anti-nutritive factors.
state Facets
termType Core term
type Food-type | Concept
validFrom 1 Jan 2010 00:00:00.000