Terminology Service < Semantic Lookup Platform

All terms in FOODON

Label	Id	Description
02490 - éclair (efsa foodex2)	FOODON_03540249	[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.[https://en.wikipedia.org/wiki/Éclair] and [https://www.google.co.uk/search?tbm=isch&q=éclair pastry]]
02480 - choux pastry (efsa foodex2)	FOODON_03540248	[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.[https://en.wikipedia.org/wiki/Choux_pastry] and [https://www.google.co.uk/search?tbm=isch&q=Choux+pastry]]
bakery product (containing butter)	FOODON_03302516
butter (seasoned)	FOODON_03302517
02540 - cakes (efsa foodex2)	FOODON_03540254	[The group includes any type of cake, i.e. sweets generally constituted by baked sweet dough/batter and possibly containing creams or fillings of different nature, regardless the size. Individual sized cakes, such as cupcakes are also included in this group. Often a final glazing or icing is also present. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Cakes] and [https://www.google.co.uk/search?tbm=isch&q=Cakes]]
02530 - gougere (efsa foodex2)	FOODON_03540253	[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.[https://en.wikipedia.org/wiki/Gougere] and [https://www.google.co.uk/search?tbm=isch&q=Gougere]]
02560 - sponge cake (efsa foodex2)	FOODON_03540256	[The group includes any type of Sponge cake, i.e. a cake based on a particularly aerated and flexible baked product, rich in eggs. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Sponge_cake] and [https://www.google.co.uk/search?tbm=isch&q=Sponge+cake]]
02550 - plain cakes (efsa foodex2)	FOODON_03540255	[The group includes any type of plain cakes, i.e. cakes mainly constituted of a baked sweet dough. Small cakes such as cupcakes mainly constituted of a baked sweet dough are also included in this group. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Cakes] and [https://www.google.co.uk/search?tbm=isch&q=Plain+cakes]]
plastic cream	FOODON_03302501
butter (whipped)	FOODON_03302502
02500 - beignets (efsa foodex2)	FOODON_03540250	[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.[https://en.wikipedia.org/wiki/Beignets] and [https://www.google.co.uk/search?tbm=isch&q=Beignets choux pastry]]
02520 - croquembouche (efsa foodex2)	FOODON_03540252	[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.[https://en.wikipedia.org/wiki/Croquembouche] and [https://www.google.co.uk/search?tbm=isch&q=Croquembouche]]
02510 - profiterole (efsa foodex2)	FOODON_03540251	[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.[https://en.wikipedia.org/wiki/Profiterole] and [https://www.google.co.uk/search?tbm=isch&q=Profiterole]]
imitation butter	FOODON_03302507
oligosaccharide	CHEBI_50699	[A compound in which monosaccharide units are joined by glycosidic linkages. The term is commonly used to refer to a defined structure as opposed to a polymer of unspecified length or a homologous mixture. When the linkages are of other types the compounds are regarded as oligosaccharide analogues.]
butter oil	FOODON_03302508
maple butter	FOODON_03302509
02580 - cream cake (efsa foodex2)	FOODON_03540258	[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.[https://en.wikipedia.org/wiki/Cream_cake] and [https://www.google.co.uk/search?tbm=isch&q=Cream+cake]]
peach butter	FOODON_03302503
02570 - sponge cake roll (efsa foodex2)	FOODON_03540257	[The group includes any type of Sponge cake roll, i.e. a sponge cake in form of roll. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Sponge_cake] and [https://www.google.co.uk/search?tbm=isch&q=Sponge+cake+roll]]