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Food Standards Agency Codes

Entry: Extent-of-cooking - showing version 1

URI:
http://data.food.gov.uk/codes/foodtype/id/A0B96
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.

State:
Facets
Term type:
Facet descriptor
Create code:
Code editor

Hierarchies
Hierarchy Master Broader Facets 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”

Full Details

broader Facets
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
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”
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
termType Facet descriptor
type Food-type | Concept
validFrom 1 Jan 2010 00:00:00.000