Preferred term
- Created
- 1981-01-09T00:00:00Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 786
baking
Definition
A complete explanation of the intended meaning of a concept- Baking: a food cooking method that uses prolonged dry heat by convection, rather than by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones.
- Méthode de cuisson des aliments recourant à une utilisation prolongée de la chaleur sèche obtenue par convection plutôt que par rayonnement thermique, le plus souvent dans un four, mais aussi dans des braises ou sur des pierres chaudes.
Broader concept
Broader conceptIn other languages
Terms for the concept in other languages.French
-
cuisson au four
- Created
- 1981-01-21T00:00:00Z
- Last modified
- 2021-05-24T17:34:42Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 786
Portuguese
-
cozimento no forno
- Created
- 1998-08-04T00:00:00Z
- Last modified
- 2021-06-16T21:24:42Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 786
Portuguese (Brazil)
-
assar
- Created
- 2024-12-10T14:18:09
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 786
Spanish
-
Cocción al horno
- Created
- 1981-01-23T00:00:00Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 786
-
Horneado
- Created
- 1987-04-13T00:00:00Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 22393
URI
http://aims.fao.org/aos/agrovoc/c_786