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The LanguaL 2017™ Thesaurus  -  Systematic Display


 Updated 2018-06-12

 

FTCG0042
Descriptor    SCALDED OR BLANCHED
Synonym(s)blanched or scalded 
Scope noteThis terms is used for foods in the prepartion process, e.g. preparation in the kitchen of peeled tomatoes, the scalding loosens the tomato skin. For industrial processing, e.g. in the process inactivation of enzymatic activity, use the term *BLANCHED [J0175]*. This process is normally always used in the processing of frozen vegetables. 
Description 
A method of precooking food where a liquid is heated to just below the boiling point. Often used to retard the spoiling of milk. Also, to plunge food such as fruit or vegetables into boiling water (or to pour boiling water over them) in order to loosen the skin and facilitate peeling.
 



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UK Composition of Foods online

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Food Databanks National Capability extended dataset based on PHE’s McCance and Widdowson’s Composition of Foods Integrated Dataset.
 
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McCance and Widdowson’s 'composition of foods integrated dataset' on the nutrient content of the UK food supply. Available from Public Health England's website.
 
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The upcoming food composition database training course to be held in Wageningen, The Netherlands from 1-6 December 2019. See the VLAG website.