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Food Standards Agency Codes

Entry: Cooking and similar thermal preparation processes - showing version 1

URI:
http://data.food.gov.uk/codes/foodtype/id/A0BA1
Notation:
A0BA1

Treatment covered in detail by a group of facet descriptors collecting all thermal preparation steps not strictly related to preservation, but related to the way the food is prepared e.g. for consumption.

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

Hierarchies
Hierarchy Master Broader Process Narrower Caramelization / browning | Blanching | Cooking in water | Reheating | Stewing | Baking | Roasting | Microwave-cooking | Frying | Steaming | Infra-red micronisation | Grilling/griddling (high temperature cooking) | Bain-marie cooking (in water bath) | Toasting / coffee roasting
Hierarchy Process Broader Narrower Caramelization / browning | Infra-red micronisation | Toasting / coffee roasting | Stewing | Roasting | Reheating | Steaming | Baking | Microwave-cooking | Grilling/griddling (high temperature cooking) | Frying | Bain-marie cooking (in water bath) | Cooking in water | Blanching

Full Details

broader Process
commonName Cooking | Heating
definition Treatment covered in detail by a group of facet descriptors collecting all thermal preparation steps not strictly related to preservation, but related to the way the food is prepared e.g. for consumption.
foodExOldCode T127A
hierarchyCode_master Z0001.0006.0002.0005
hierarchyCode_process Z0005
in scheme Process | Food type Identifiers
lastVersion 01.04.054
narrower Caramelization / browning | Blanching | Cooking in water | Reheating | Stewing | Baking | Roasting | Microwave-cooking | Frying | Steaming | Infra-red micronisation | Grilling/griddling (high temperature cooking) | Bain-marie cooking (in water bath) | Toasting / coffee roasting
narrower_process Caramelization / browning | Infra-red micronisation | Toasting / coffee roasting | Stewing | Roasting | Reheating | Steaming | Baking | Microwave-cooking | Grilling/griddling (high temperature cooking) | Frying | Bain-marie cooking (in water bath) | Cooking in water | Blanching
notation A0BA1
pref label Cooking and similar thermal preparation processes
scope note Treatment covered in detail by a group of facet descriptors collecting all thermal preparation steps not strictly related to preservation, but related to the way the food is prepared e.g. for consumption.
state Facets
termType Aspecific term
top concept of Process
type Concept | Food-type
validFrom 1 Jan 2010 00:00:00.000