LanguaL - LanguaL 2008 Thesaurus

The LANGUAL 2008 Thesaurus - Systematic display

Descriptor	G. COOKING METHOD [G0002]
Scope note	This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.
Additional Information

A. PRODUCT TYPE [A0361]

B. FOOD SOURCE [B1564]

C. PART OF PLANT OR ANIMAL [C0116]

E. PHYSICAL STATE, SHAPE OR FORM [E0113]

F. EXTENT OF HEAT TREATMENT [F0011]

G. COOKING METHOD [G0002]

COOKED BY DRY HEAT [G0004]

COOKED BY MICROWAVE [G0011]

COOKED BY MOIST HEAT [G0012]

COOKED WITH FAT OR OIL [G0024]

COOKING METHOD NOT APPLICABLE [G0003]

COOKING METHOD NOT KNOWN [G0001]

METHOD OF HEATING CONTAINER [G0032]

REHEATED [G0037]

SCALDED OR BLANCHED [G0042]

H. TREATMENT APPLIED [H0111]

J. PRESERVATION METHOD [J0107]

K. PACKING MEDIUM [K0020]

M. CONTAINER OR WRAPPING [M0100]

N. FOOD CONTACT SURFACE [N0010]

P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM [P0032]

R. GEOGRAPHIC PLACES AND REGIONS [R0010]

Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]

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This web site is hosted by Danish Food Information. Updated 2010-03-10.