Terminology Service < Semantic Lookup Platform

All terms in FOODEX2

Label	Id	Description
Muffins	A00BC	[The group includes any type of Muffins, individual-sized bakery products with or without fillings/inclusions. Cupcakes consisting of a muffin base are also included. When relevant, information on toppings/fillings/inclusions should be reported with additional facets descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Cream custard cake	A00AX	[The group includes any type of Cream custard cake, i.e. a cake containing a considerable proportion of custard, regardless of the bakery part. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Cream cake	A00AV	[The group includes any type of Cream cake, i.e. a cake containing a considerable proportion of a cream. Cakes containing a cheese-based cream are not included in this term and are listed under A00AR 'Cheese cake'. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Cream custard sponge cake	A00AY	[The group includes any type of Cream custard sponge cake, i.e. a custard cake where the bakery part is a sponge base. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Nut cream cake	A00AZ	[The group includes any type of Nut cream cake, i.e. a cake containing a cream with a considerable proportion of nuts. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Gougere	A00AM	[The group includes any type of Gougere, i.e. baked choux pastry 'balls' in the savoury variant, alone or assembled in compositions, such as cheese choux. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Choux pastry	A00AG	[The group includes any type of choux pastry, i.e. all pastries based on baked choux dough, like beignet and similar. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Cream cheese cake	A00AS	[The group includes any type of Cream cheese cake, i.e. a cake containing a considerable proportion of a cheese-based cream, regardless of the bakery part. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Cheese cake	A00AR	[The group includes any type of Cheese cake, i.e. a cake containing a considerable proportion of cheese/cheese-based cream. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Cheese cream sponge cake	A00AT	[The group includes any type of Cheese cream sponge cake, i.e. a cheese cake where the bakery part is a sponge base, including sponge biscuit base. The Tiramisù is included in this term. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Éclair	A00AH	[The group includes any type of Éclair, i.e. long choux pastry filled with cream and topped with icing. Relevant information on fillings should be reported with additional facets descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Biscuits	A009V	[The group includes any type of Biscuits and cookies (sweet and semi-sweet). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Profiterole	A00AK	[The group includes any type of Profiterole, i.e. assembled combination of baked choux pastry 'balls' with white filling and rich chocolate cream topping. When relevant, information on toppings/fillings should be reported with additional facets descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Croquembouche	A00AL	[The group includes any type of Croquembouche which is, to some extent, similar to profiteroles but with caramel topping providing a more rigid structure, allowing forming high cone-like structures. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Beignets	A00AJ	[The group includes any type of Beignets, i.e. possibly filled and/or topped choux pastry. They are in most countries deep fried and simply served with powdered sugar. In some cases they are oven baked and filled or topped as eclairs. When relevant, information on toppings/fillings should be reported with additional facets descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Biscuits, spelt meal	A00AC	[The group includes any type of Biscuits containing a considerable proportion of spelt meal. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Speculaas	A00AD	[The group includes any type of Speculaas, a particular kind of spiced shortcrust biscuit. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Biscuits, sweet, wheat wholemeal	A00AA	[The group includes any type of sweet biscuits based on wheat flour containing high proportion of bran or wholemeal. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Biscuits, oat meal	A00AB	[The group includes any type of Biscuits containing a considerable proportion of oat meal. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Butter biscuits	A009Y	[The group includes any type of Butter biscuits such as småkage and Danish cookies. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]