disi-unibo-nlp/feast-foodex2-terms huggingface dataset:
FoodEx2 term A004T: Other cereals milling products and derivatives-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of cereals milling products and derivatives not included in previous groups.
FoodEx2 term A004V: Bread and similar products
The group includes any type of Bread and similar products. No distinction among type and source of cereals is done 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/Bread
https://www.google.co.uk/search?tbm=isch&q=Bread+products
FoodEx2 term A004X: Wheat bread and rolls
The group includes any type of bread and rolls having wheat as main ingredient. Different sub-types, including those with added minor ingredients, belong to this group. However breads containing considerable proportions of wheat and rye are not included in this group and are listed under A005M 'Mixed wheat and rye bread and rolls'. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bread
https://www.google.co.uk/search?tbm=isch&q=Wheat bread and rolls
FoodEx2 term A004Y: Wheat bread and rolls, white (refined flour)
The group includes any type of bread and rolls made with refined wheat flour (i.e. containing very little or no bran). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bread
https://www.google.co.uk/search?tbm=isch&q=Wheat bread rolls white
FoodEx2 term A004Z: Wheat bread and rolls, white with maize
The group includes any type of bread and rolls made with refined wheat flour (i.e. containing very little or no bran) with addition or minor amounts of maize. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bread
https://www.google.co.uk/search?tbm=isch&q=Wheat and maize bread
FoodEx2 term A005A: Wheat bread and rolls, white with potato
The group includes any type of bread and rolls made with refined wheat flour (i.e. containing very little or no bran) with addition or minor amounts of potato. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Potato_bread
https://www.google.co.uk/search?tbm=isch&q=potato and wheat flour bread
FoodEx2 term A005B: Wheat bread and rolls, white with rice
The group includes any type of bread and rolls made with refined wheat flour (i.e. containing very little or no bran) with addition or minor amounts of rice. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bread
https://www.google.co.uk/search?tbm=isch&q=wheat and rice flour bread
FoodEx2 term A005C: Wheat bread and rolls, white with soya
The group includes any type of bread and rolls made with refined wheat flour (i.e. containing very little or no bran) with addition or minor amounts of soya. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bread
https://www.google.co.uk/search?tbm=isch&q=wheat and soy flour bread
FoodEx2 term A005D: Wheat bread and rolls, semi-brown
The group includes any type of bread and rolls made with wheat flour containing moderate amounts of bran (semi-brown wheat flour). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bread
https://www.google.co.uk/search?tbm=isch&q=semi brown wheat bread
FoodEx2 term A005E: Wheat bread and rolls, brown or wholemeal
The group includes any type of bread and rolls made with wheat flour containing high proportion of bran or wholemeal (brown or wholemeal wheat flour). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Whole_wheat_bread
https://www.google.co.uk/search?tbm=isch&q=Wheat bread wholemeal
FoodEx2 term A005F: Rye only bread and rolls
The group includes any type of bread having rye as main ingredient. The presence of wheat flour is considered almost negligible. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bread
https://www.google.co.uk/search?tbm=isch&q=rye flour bread
FoodEx2 term A005G: Rye bread and rolls, refined flour
The group includes any type of bread and rolls made with refined rye flour (i.e. containing very little or no bran). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bread
https://www.google.co.uk/search?tbm=isch&q=white rye flour bread
FoodEx2 term A005H: Rye bread and rolls, wholemeal
The group includes any type of bread and rolls made with rye flour containing high proportion of bran or wholemeal (brown or wholemeal rye flour). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bread
https://www.google.co.uk/search?tbm=isch&q=wholemeal rye flour bread
FoodEx2 term A005J: Pumpernickel
The group includes any type of Pumpernickel. Pumpernickel is a type of very heavy, slightly sweet rye bread traditionally made with coarsely ground rye. It is now often made with a combination of rye flour and whole rye grains. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pumpernickel
https://www.google.co.uk/search?tbm=isch&q=Pumpernickel
FoodEx2 term A005K: Bread and rolls with special ingredients added
The group includes any type of Bread and rolls with special ingredients added. All the characterising ingredients should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bread
https://www.google.co.uk/search?tbm=isch&q=Bread+rolls+with+special+ingredients+added
FoodEx2 term A005L: Multigrain bread and rolls
The group includes any type of bread and rolls containing considerable proportions of different cereals. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bread
https://www.google.co.uk/search?tbm=isch&q=Multigrain bread and rolls
FoodEx2 term A005M: Mixed wheat and rye bread and rolls
The group includes any type of bread and rolls containing considerable proportions of wheat and rye. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bread
https://www.google.co.uk/search?tbm=isch&q=Mixed wheat-rye bread
FoodEx2 term A005N: Rye-wheat bread and rolls, refined flour
The group includes any type of bread and rolls containing considerable proportions of wheat and rye refined flours (i.e. containing very little or no bran). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bread
https://www.google.co.uk/search?tbm=isch&q=Mixed wheat-rye bread, white flour
FoodEx2 term A005P: Rye-wheat bread and rolls, wholemeal
The group includes any type of bread and rolls containing considerable proportions of wheat and rye wholemeal flours. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bread
https://www.google.co.uk/search?tbm=isch&q=Mixed wheat-rye bread, wholemeal
FoodEx2 term A005Q: Multigrain (not only rye-wheat) bread and rolls
The group includes any type of Multigrain (not only rye-wheat) bread and rolls, i.e. breads containing considerable proportions of different cereals. Wheat breads with minor amounts of another cereal are not included in this term and they are listed under A004X 'Wheat bread and rolls'. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bread
https://www.google.co.uk/search?tbm=isch&q=Multigrain bread and rolls
FoodEx2 term A005R: Gluten free bread
The group includes any type of Gluten free bread, i.e. bread produced with ingredients not containing gluten. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bread
https://www.google.co.uk/search?tbm=isch&q=Gluten+free+bread
FoodEx2 term A005S: Gluten free bread, white
The group includes any type of gluten free bread produced with refined flours (i.e. containing very little or no bran). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bread
https://www.google.co.uk/search?tbm=isch&q=Gluten+free+bread+white
FoodEx2 term A005T: Gluten free bread, brown
The group includes any type of gluten free bread produced with flours containing high proportion of bran or wholemeal (brown or wholemeal flour). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bread
https://www.google.co.uk/search?tbm=isch&q=Gluten+free+bread+brown
FoodEx2 term A005V: Pretzels
The group includes any type of soft Pretzels. This group includes only the "bread-like" pretzel made from wheat flour, water and yeast, usually sprinkled with coarse salt and baked in form of knot. The hard salted snacks in form of small pretzel are not included in this term and should be coded as A00FG 'Sticks, salty'. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pretzels
https://www.google.co.uk/search?tbm=isch&q=Pretzels soft
FoodEx2 term A005X: Unleavened bread, crisp bread and rusk-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of Unleavened bread, crisp bread and rusk. The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
FoodEx2 term A005Y: Crackers and breadsticks
Common names: Soda crackers, Water crackers, Biscuit crackers
The group includes any type of Crackers (i.e. grain flour dough layered and baked in form of salty biscuits) and dry breadsticks. Water crackers, soda crackers, biscuit crackers are 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/Cracker_(food)
https://www.google.co.uk/search?tbm=isch&q=Crackers and breadsticks
FoodEx2 term A005Z: Extruded, pressed or puffed bread
The group includes any type of bread produced by extrusion, pressing between plates or compacting puffed cereals. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
FoodEx2 term A006A: Rye crisp bread
The group includes any type of crisp bread based on rye. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Rye_crisp_bread
https://www.google.co.uk/search?tbm=isch&q=Rye crispbread
FoodEx2 term A006B: Crisp bread, rye wholemeal
The group includes any type of crisp bread based on rye flour containing high proportion of bran or wholemeal (brown or wholemeal rye flour). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Crisp_bread_rye_wholemeal
https://www.google.co.uk/search?tbm=isch&q=Crispbread rye wholemeal
FoodEx2 term A006C: Crisp bread, rye, refined flour
The group includes any type of crisp bread based on refined rye flour (i.e. containing very little or no bran). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Crisp_bread_rye_refined_flour
https://www.google.co.uk/search?tbm=isch&q=Crispbread rye white flour
FoodEx2 term A006D: Wheat crisp bread
The group includes any type of crisp bread based on wheat. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Wheat_crisp_bread
https://www.google.co.uk/search?tbm=isch&q=Wheat+crisp+bread
FoodEx2 term A006E: Crisp bread, wheat, wholemeal
Common names: crackerbread wholemeal
The group includes any type of crisp bread based on wheat flour containing high proportion of bran or wholemeal (brown or wholemeal wheat flour). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Crisp_bread_wheat_wholemeal
https://www.google.co.uk/search?tbm=isch&q=Crispbread wheat wholemeal
FoodEx2 term A006F: Crisp bread, wheat, refined flour
Common names: crackerbread light
The group includes any type of crisp bread based on refined wheat flour (i.e. containing very little or no bran). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Crisp_bread_wheat_refined_flour
https://www.google.co.uk/search?tbm=isch&q=Crispbread refined wheat white flour
FoodEx2 term A006G: Extruded rice bread
The group includes any type of extruded bread-like products based on rice flour. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=extruded flat or crispy bread
FoodEx2 term A006H: Puffed cereals textured bread
The group includes any type of bread-like products obtained by compacting puffed granules of cereals. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Puffed Cereals Crisp Bread
FoodEx2 term A006J: Puffed wheat textured bread
The group includes any type of bread-like products obtained by compacting puffed granules of wheat. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=puffed wheat bread
FoodEx2 term A006K: Puffed rice textured bread
The group includes any type of bread-like products obtained by compacting puffed granules of rice. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Puffed_rice_cakes
https://www.google.co.uk/search?tbm=isch&q=puffed rice bread
FoodEx2 term A006L: Puffed corn textured bread
The group includes any type of bread-like products obtained by compacting puffed granules of corn. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=puffed maize cake bread
FoodEx2 term A006M: Rusk
The group includes any type of Rusk, which is a sweet sliced bread browned in an oven. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Rusk
https://www.google.co.uk/search?tbm=isch&q=Rusk
FoodEx2 term A006N: Rusk, refined flour
Common names: fette biscottate
The group includes any type of Rusk based on refined flour (i.e. containing very little or no bran), e.g. fette biscottate. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Rusk
https://www.google.co.uk/search?tbm=isch&q=Rusk refined flour white
FoodEx2 term A006P: Rusk, wholemeal
The group includes any type of Rusk based on 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.
https://en.wikipedia.org/wiki/Rusk
https://www.google.co.uk/search?tbm=isch&q=Rusk+wholemeal
FoodEx2 term A006Q: Pizza base, cooked
The group includes any type of Pizza base, partially or totally cooked. These products are normally pressed after leavening and they partly resemble unleavened bread. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pizza
https://www.google.co.uk/search?tbm=isch&q=Pizza+base+cooked
FoodEx2 term A006R: Traditional unleavened breads
The group includes any type of Traditional unleavened or flat breads marketed with different names in different regions. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Bread
https://www.google.co.uk/search?tbm=isch&q=Traditional+unleavened+breads
FoodEx2 term A006S: Pita bread
Common names: Arab bread, Lebanese bread, Syrian bread, Pitta
The group includes any type of Pita bread, a flat bread of Middle Eastern origin also known as Pitta, Arab bread, Lebanese bread or Syrian bread. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pita
https://www.google.co.uk/search?tbm=isch&q=Pita+bread
FoodEx2 term A006T: Matzo
Common names: Matzah
The group includes any type of Matzo, a unleavened bread also known as matzah. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Matzo
https://www.google.co.uk/search?tbm=isch&q=Matzo
FoodEx2 term A006V: Tortilla
Common names: Taco
The group includes any type of Tortilla or taco, a flat bread traditionally based on maize meal, but nowadays also made from wheat flour. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Wheat_tortilla
https://www.google.co.uk/search?tbm=isch&q=Tortilla
FoodEx2 term A006X: Roti
The group includes any type of Roti, a traditional unleavened bread. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Roti
https://www.google.co.uk/search?tbm=isch&q=Roti
FoodEx2 term A006Y: Chapati
Common names: chapatti
The group includes any type of Chapati, a traditional unleavened bread. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Chapati
https://www.google.co.uk/search?tbm=isch&q=Chapati
FoodEx2 term A006Z: Additional bread products
The group includes any type of bread and bread products not fitting into one of the previously defined groups. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
FoodEx2 term A007A: Breadcrumbs
Common names: bread raspings, paniermehl
The group includes any type of Breadcrumbs, including e.g. bread raspings or paniermehl. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Breadcrumbs
https://www.google.co.uk/search?tbm=isch&q=Breadcrumbs
FoodEx2 term A007B: Croutons
The group includes any type of Croutons, i.e. dried, baked or sautéed cubes or pieces of bread. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Croutons
https://www.google.co.uk/search?tbm=isch&q=Croutons
FoodEx2 term A007C: Bread stuffing
The group includes any type of Bread stuffing, i.e. stuffings where bread plays a predominant role or is the main ingredient. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Bread used for stuffing
FoodEx2 term A007D: Pasta and similar products
Common names: noodles
The category includes any type of pasta and similar products, otherwise known in some regions under the name of noodles. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pasta
https://www.google.co.uk/search?tbm=isch&q=Pasta raw
FoodEx2 term A007E: Pasta, plain (not stuffed), uncooked
The group includes any type of plain pasta (i.e. not stuffed). By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pasta
https://www.google.co.uk/search?tbm=isch&q=Pasta wholemeal uncooked
FoodEx2 term A007F: Fresh pasta
The group includes any type of Fresh pasta (i.e. not dried, normally needing refrigeration). By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pasta
https://www.google.co.uk/search?tbm=isch&q=Fresh+pasta
FoodEx2 term A007G: Fresh egg pasta
The group includes any type of fresh egg pasta (i.e. pasta including eggs, not dried, normally needing refrigeration). By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pasta
https://www.google.co.uk/search?tbm=isch&q=Fresh+egg+pasta
FoodEx2 term A007H: Fresh flavoured egg pasta-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of fresh flavoured egg pasta (i.e. pasta including eggs and other flavouring ingredients, usually of vegetable or animal origin, not dried, normally needing refrigeration). The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
FoodEx2 term A007J: Fresh durum pasta
The group includes any type of fresh durum pasta (i.e. obtained from durum wheat, without use of eggs, not dried, normally needing refrigeration). By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pasta
https://www.google.co.uk/search?tbm=isch&q=fresh pasta durum wheat
FoodEx2 term A007K: Fresh flavoured durum pasta-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of fresh flavoured durum pasta (i.e. obtained from durum wheat, under addition of flavouring ingredients, usually of plant or animal origin, not dried, normally needing refrigeration). The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
FoodEx2 term A007L: Dried pasta
The group includes any type of Dried pasta (where the moisture content has been reduced to such an extent to allow storage for longer period at room temperature). By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Dried_pasta
https://www.google.co.uk/search?tbm=isch&q=Dried stuffed pasta uncooked
FoodEx2 term A007M: Dried egg pasta
The group includes any type of dried pasta containing eggs (where the moisture content has been reduced to such an extent to allow storage for longer period at room temperature). By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pasta
https://www.google.co.uk/search?tbm=isch&q=Dried+egg+pasta
FoodEx2 term A007N: Dried flavoured durum pasta-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of Dried flavoured durum pasta (i.e. obtained from durum wheat, without addition of eggs, but under addition of flavouring ingredients, usually of plant or animal origin). The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
FoodEx2 term A007P: Dried durum pasta
The group includes any type of dried pasta obtained from durum wheat (where the moisture content has been reduced to such an extent to allow storage for longer period at room temperature), without addition of eggs. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pasta
https://www.google.co.uk/search?tbm=isch&q=Dried pasta durum wheat
FoodEx2 term A007Q: Dried flavoured egg pasta-deprecated
Deprecated term that must NOT be used for any purpose. Its original scopenote was: The group includes any type of dried egg pasta containing flavouring ingredients of vegetable or animal origin. The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
FoodEx2 term A007R: Asian-style noodles other than glass noodles
The group covers any type of Asian-style noodles other than glass noodles (transparent noodles). For example moist and fatty noodles, or rice noodles such as Khanom chin are included in this group. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled noodles), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Noodle
https://www.google.co.uk/search?tbm=isch&q=asian style noodles uncooked
FoodEx2 term A007S: Pasta-based dishes, uncooked
The group includes any type of pasta-based dishes (e.g. stuffed/filled pasta) uncooked, with any type of stuffing and possibly containing sauces. Information on characterising ingredients should be reported with additional facets descriptors. The term does not distinguish between fresh and dried pasta-based dishes uncooked; if relevant, this information can be added with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
FoodEx2 term A007T: Fresh stuffed pasta
The group includes any type of fresh stuffed pasta (i.e. not dried, normally needing refrigeration). By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pasta
https://www.google.co.uk/search?tbm=isch&q=Fresh stuffed pasta uncooked
FoodEx2 term A007V: Fresh stuffed egg pasta
The group includes any type of fresh stuffed egg pasta (i.e. pasta including eggs, not dried, normally needing refrigeration). By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pasta
https://www.google.co.uk/search?tbm=isch&q=Fresh stuffed pasta uncooked with eggs
FoodEx2 term A007X: Fresh stuffed durum pasta
The group includes any type of fresh stuffed durum pasta (i.e. obtained from durum wheat, without use of eggs, not dried, normally needing refrigeration). By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pasta
FoodEx2 term A007Y: Dried stuffed pasta
The group includes any type of dried stuffed pasta (where the moisture content has been reduced to such an extent to allow storage for longer period at room temperature). By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pasta
https://www.google.co.uk/search?tbm=isch&q=Dried stuffed pasta uncooked
FoodEx2 term A007Z: Dried stuffed egg pasta
The group includes any type of dried stuffed pasta containing eggs (where the moisture content has been reduced to such an extent to allow storage for longer period at room temperature). By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pasta
FoodEx2 term A008A: Dried stuffed durum pasta
The group includes any type of Dried stuffed pasta obtained from durum wheat (where the moisture content has been reduced to such an extent to allow storage for longer period at room temperature), without addition of eggs. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pasta
FoodEx2 term A008B: Pasta, gluten free
The group includes any type of Pasta produced with particular formulas in order to avoid any presence of gluten. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Pasta
https://www.google.co.uk/search?tbm=isch&q=Pasta+gluten+free
FoodEx2 term A008C: Couscous
The group includes any type of Couscous, i.e. dry wheat granules (with or without wheat flour coating) normally cooked by steaming. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. steamed couscous), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Couscous
https://www.google.co.uk/search?tbm=isch&q=Couscous uncooked
FoodEx2 term A008D: Gnocchi
Common names: Potato gnocchi
The group includes any type of Gnocchi, i.e. small pasta dumplings, mostly including a considerable proportion of potatoes and other vegetables. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled gnocchi), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Gnocchi
https://www.google.co.uk/search?tbm=isch&q=Gnocchi
FoodEx2 term A008E: Glass noodle
The group includes any type of Glass noodle, i.e. different types of transparent or almost transparent noodles similar in form to regular pasta, mostly spaghetti, made from starch and water. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled glass noodles), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Glass_noodle
https://www.google.co.uk/search?tbm=isch&q=Glass noodle uncooked
FoodEx2 term A008F: Noodle, rice
The group includes any type of rice noodles, i.e. specific type ss noodles based on rice flour; the appearance is white but not transparent. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled noodles), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/rice_noodle
https://www.google.co.uk/search?tbm=isch&q=rice noodle uncooked
FoodEx2 term A008G: Raw doughs and pre-mixes
The group includes any type of Raw doughs and pre-mixes, to be further used in producing bakery products and sweets. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/dough
https://www.google.co.uk/search?tbm=isch&q=dough and batter
FoodEx2 term A008H: Yeast leavened bread doughs
The group includes any type of Yeast leavened bread doughs, i.e. doughs used for production of bread or similar products risen by yeast fermentation. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/dough
https://www.google.co.uk/search?tbm=isch&q=Yeast leavened bread doughs uncooked
FoodEx2 term A008J: Yeast bread – pizza dough
The group includes any type of Yeast Bread/pizza dough, i.e. yeast-leavened doughs used for production of the pizza base or similar products. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/dough
https://www.google.co.uk/search?tbm=isch&q=dough uncooked for bread – pizza
FoodEx2 term A008K: Naturally leavened bread dough
The group includes any type of Naturally leavened bread dough, i.e. all non-chemically leavened bread doughs, irrespective of the type of yeast used. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/dough
https://www.google.co.uk/search?tbm=isch&q=Naturally+leavened+bread+dough
FoodEx2 term A008L: Yeast leavened sweet doughs
The group includes any type of Yeast leavened sweet doughs, i.e. sweet doughs risen by yeast fermentation. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/dough
https://www.google.co.uk/search?tbm=isch&q=Yeast+leavened+sweet+doughs
FoodEx2 term A008M: Fine yeast sweet dough (brioche)
The group includes any type of Fine Yeast sweet dough, i.e. sweet doughs used for production of brioche or similar products risen by yeast fermentation. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/dough
https://www.google.co.uk/search?tbm=isch&q=uncooked brioche Fine sweet yeast doughs
FoodEx2 term A008N: Ingredient-rich yeast dough
The group includes any type of Ingredient-rich yeast dough, i.e. sweet doughs, risen by yeast fermentation, richer in eggs, sugar and fat than the normal sweet yeast dough. For example doughs used for making stollen are 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/dough
https://www.google.co.uk/search?tbm=isch&q=extra rich yeast dough
FoodEx2 term A008P: Chemically leavened doughs
The group includes any type of Chemically leavened doughs, i.e. doughs leavened by using chemical raising agents which produce gas during the cooking process. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/dough
https://www.google.co.uk/search?tbm=isch&q=dough made with leavening agents other than yeast
FoodEx2 term A008Q: Quick bread dough
The group includes any type of Quick bread dough, i.e. bread doughs made by using chemical leavening agents. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/dough
https://www.google.co.uk/search?tbm=isch&q=Quick+bread+dough
FoodEx2 term A008R: Ingredient rich fine dough without yeast
The group includes any type of Ingredient rich fine dough without yeast, i.e. doughs made by using chemical leavening agents, richer in eggs, sugar and fat than other doughs. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/dough
FoodEx2 term A008S: Mixture/mass for baumkuchen
The group includes any type of Mixture/Mass for Baumkuchen. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/dough
https://www.google.co.uk/search?tbm=isch&q=baumkuchen dough
FoodEx2 term A008T: Unleavened doughs
The group includes any type of doughs made without using leavening agents. Most often, water provides the structure by evaporating during baking. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/dough
https://www.google.co.uk/search?tbm=isch&q=unleavened dough made without leavening agents
FoodEx2 term A008V: Waffle dough/mixture
The group includes any type of Waffle dough/batter. Since most of the industrial batters are made with baking powder/baking soda, the term is considered chemically leavened dough. However, yeast-leavened waffles are also found (mainly in case of home-made products); in this case the ingredient descriptor A049A 'Baking yeast' should be added. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/dough
https://www.google.co.uk/search?tbm=isch&q=Waffle+dough/mixture
FoodEx2 term A008X: Short pastry dough and similar
The group includes any type of Short pastry doughs, i.e. doughs generally produced with high levels of fat and prepared without gluten development in order to get a relatively brittle baked product. In this group the types of short pastry doughs that can be used for both sweet and salty products are included. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Shortcrust_pastry
https://www.google.co.uk/search?tbm=isch&q=Short+pastry+dough
FoodEx2 term A008Y: Short pastry dough (pate brisee)
The group includes any type of pate brisee, i.e. the dough usually used for making salty or sweet tarts, vegetable pies 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/Shortcrust_pastry
https://www.google.co.uk/search?tbm=isch&q=Short pastry dough patè brisee
FoodEx2 term A008Z: Fine dough without yeast
The group includes any type of Fine dough without yeast. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Shortcrust_pastry
FoodEx2 term A009A: French pie pastry dough
The group includes any type of French pie pastry dough. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Shortcrust_pastry
https://www.google.co.uk/search?tbm=isch&q=French+pie+pastry+dough
FoodEx2 term A009B: Short sweet pastry doughs (pate sucree, sablee)
The group includes any type of Short sweet pastry doughs such as pate sucree, pate sablee and similar. These doughs generally include sugars and high levels of fat and are prepared without gluten development in order to get a relatively brittle baked product. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Shortcrust_pastry
https://www.google.co.uk/search?tbm=isch&q=Short+sweet+pastry+doughs+
FoodEx2 term A009C: Short sweet pastry dough (pate sucree)
The group includes any type of Short sweet pastry dough commonly known as pate sucree. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Shortcrust_pastry
https://www.google.co.uk/search?tbm=isch&q=Short+sweet+pastry+dough+
FoodEx2 term A009D: Shortbread pastry
The group includes any type of Shortbread pastry dough. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Shortcrust_pastry
https://www.google.co.uk/search?tbm=isch&q=Shortbread+pastry
FoodEx2 term A009E: Piped shortbread pastry
The group includes any type of Piped shortbread pastry dough. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Shortcrust_pastry
https://www.google.co.uk/search?tbm=isch&q=Piped+shortbread+pastry
FoodEx2 term A009F: Sweet almond pastry mass
The group includes any type of Sweet pastry mass/dough containing almonds. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/dough
FoodEx2 term A009G: Choux pastry dough and similar
The group includes any type of Choux pastry dough 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/dough
https://www.google.co.uk/search?tbm=isch&q=Choux+pastry+doughs
FoodEx2 term A009H: Choux pastry dough
The group includes any type of Choux pastry doughs, usually used for making profiteroles, beignets, éclairs 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/dough
https://www.google.co.uk/search?tbm=isch&q=Choux+pastry+dough
FoodEx2 term A009J: Cake pre-mixes/batter
The group includes any type of Cake batter and pre-mixes. However dry pre-mixes are not 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/Batter_(cooking)
https://www.google.co.uk/search?tbm=isch&q=Cake batter
FoodEx2 term A009K: Sponge cake dough (génoise)
The group includes any type of Sponge cake dough, commonly known as génoise. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/dough
https://www.google.co.uk/search?tbm=isch&q=Sponge+cake+dough+
FoodEx2 term A009L: Laminated doughs
The group includes any type of laminated dough. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Laminated_dough
https://www.google.co.uk/search?tbm=isch&q=Laminated+doughs
FoodEx2 term A009M: Common laminated dough
The group includes any type of Laminated dough commonly used for puff pastry or sold as such. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Laminated_dough
https://www.google.co.uk/search?tbm=isch&q=Common+laminated+dough
FoodEx2 term A009N: Strudel dough
The group includes any type of Strudel dough. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Laminated_dough
https://www.google.co.uk/search?tbm=isch&q=Strudel+dough
FoodEx2 term A009P: Miscellaneous doughs
The group includes miscellaneous doughs. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/dough
FoodEx2 term A009Q: Gingerbread dough
The group includes any type of Gingerbread dough, containing ginger and other flavouring ingredients. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Gingerbread+dough
FoodEx2 term A009R: Quark oil dough
Common names: Quark-Öl-Teig
The group includes any type of Quark-oil dough, a common substitute of leavened dough especially known in German speaking countries, containing quark cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Quark+oil+dough
FoodEx2 term A009S: Suet pastry (pâte a grasse de boeuf) dough
The group includes any type of Suet pastry (pâte a grasse de boeuf) dough, containing beef suet. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://www.google.co.uk/search?tbm=isch&q=Suet pastry dough
FoodEx2 term A009T: Fine bakery wares
The group includes any type of Fine bakery wares. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/List_of_baked_goods
https://www.google.co.uk/search?tbm=isch&q=Fine+bakery+wares
FoodEx2 term A009V: Biscuits
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.
https://en.wikipedia.org/wiki/Biscuits
https://www.google.co.uk/search?tbm=isch&q=Biscuits
FoodEx2 term A009X: Biscuits, sweet, plain
The group includes any type of sweet plain biscuits, i.e. biscuits without filling, coating or inclusion of pieces of e.g. chocolate or fruit. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Biscuits
https://www.google.co.uk/search?tbm=isch&q=Biscuits plain