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Main Group 12: Miscellaneous, soups, sauces, snacks and products

 

Category definitions and policies

Group 12 classification
12.34.1x[To Classification]
Salad dressing
Salad dressing is a vinegar and oil based cold sauce. Salad dressings are currently subdivided on fat or oil content

As an alternative to subdividing by fat content, different types of dressing might form different categories. In a similar way to the suggestion for alcoholic content, possibly the oil content for dressings and mayonnaise should be recorded through a descriptor.
2 August 1999

12.34.2x[To Classification]
Mayonnaise
Mayonnaise is an egg and oil based cold sauce. As is the case for salad dressing, it is currently subdivided on fat or oil content.
12.38[To Classification]
Chutney and pickles
Chutneys are sweet-tasting, spicy mixtures of fruit or vegetables, fresh or cooked in a thick sauce. Pickles are fruit or vegetables preserved in brine, vinegar, etc. A Relish is a thin pickle or sauce with a vinegar base.
12.40[To Classification]
Savoury sauces
Sauces are accompaniments to a dish although this definition can be arbitrary, for example for sauces such as bolognese sauce accompanying pasta which might be considered a main part of the dish, Spaghetti bolognese. The earlier subgroups can be considered true sauces, defined by the constituents forming the sauce substrate, with further categories for other types of sauces based on their major ingredient. As a common basis for sauces, tomato is assigned its own subgroup, with all other vegetable products (including grains, pulses and fruits) assigned to the Vegetable-based sauce category.

Ready-to-use cooking sauces are included as a separate category. This should be used in preference to the specific type of sauce (which may be assigned as sub-categories at the next lower level of the hierarchy). Sauces prepared with the dish should be coded at the first relevant category.

The categorisation and policies for Sauces are proposed as an alternative to those in version 93/1 which may be considered less clear. All comments on which approach is preferred and alternative suggestions for improving the coding of Sauces would be much appreciated. See also the Sauces discussion point in the Group 12 policy documentation.
2 August 1999

12.40[To Classification]
White and brown sauces
Classic French sauces are based on the making of a roux by combining butter and flour over heat. There are three types, white roux, pale roux, and brown roux, depending on the amount of heating.
  • White roux is heated insufficiently to change the colour. It is used in basic white sauces such as Bechamel sauce that are used in producing a wide range of white sauces.
  • Pale roux is heated until the colour begins to change. It is used in veloutés which are white sauces usually enriched with cream and egg yolks.
  • Brown roux is heated sufficiently to change the colour to light brown. It is used in basic brown sauces such as Sauce espagnole that are used in producing a wide range of brown sauces.
12.40[To Classification]
Soups
The Soups sub-categories are based on the major ingredient, excluding water, of the soup. With one exception, assignments to the subdivisions exactly match assignments to the Main Groups, for example because Rhurbarb appears in the Vegetables group, soups made from it appear in the Vegetable / herb soup category rather than the Fruit soup category. The exception is that herbs soups are included with the vegetable soups.

Alternatively soups could be categorised according to their type, for example subgrouped into:
  • Consommé
  • Broth
  • Thickened soup
  • Purée
  • Creamed soup, including Bisques
  • Main-course soup, including Chowders
2 August 1999

12.55[To Classification]
Prepared salads
Prepared salads are included as a Miscellaneous foods subgroup for the coding of salad dishes that are made up separately either for retail purchase or prior to a meal. The sub-categories are based on the main constituent food (excluding ingredients such as mayonnaise).

Prepared salads available for purchase include (at least) two distinct types:
  1. Snack meals of a salad often placed on a distinct basic constituent such as lettuce, pasta or rice. These may be intended as low fat products.
  2. Individual salad products intended to be consumed as one or more accompaniments to a meal of, for example, cold meats. Mayonnaise may be a significant ingredient in some prepared salads of this type.
The Prepared salads subgroup has been added to provide a simple way of coding a distinct product type without having to use a recipe (which may not be known for retail items). Are there any comments of whether this is likely to be useful and whether better categories might be defined?
2 August 1999

 

 

 

Documentation updated:  2 August 1999
Discussion updated:  2 August 1999
Ian Unwin