TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

The increasing of the concentration of at least one dispersed phase at the top of a dispersion by a partial and reversible separation.  1, record 1, English, - creaming%20of%20dispersions

Record number: 1, Textual support number: 1 OBS

creaming of dispersions : term and definition standardized by the International Organization for Standardization(ISO).  3, record 1, English, - creaming%20of%20dispersions

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Augmentation de la concentration d'au moins une des phases à la surface d'une dispersion, due à une séparation partielle et réversible du mélange.  1, record 1, French, - cr%C3%A9mage%20de%20dispersions

Record number: 1, Textual support number: 1 OBS

crémage de dispersions : terme et définition normalisés par l'Organisation internationale de normalisation (ISO).  3, record 1, French, - cr%C3%A9mage%20de%20dispersions

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 DEF

Aumento en la concentración de al menos una fase dispersa en la superficie de una dispersión debido a una separación parcial y reversible.  1, record 1, Spanish, - cremado%20de%20dispersi%C3%B3n

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

The initiation of expansion in the reaction of a polyol/isocyanate mixture.  1, record 2, English, - creaming%20of%20PUR%20cellular%20plastic

Record number: 2, Textual support number: 1 OBS

This stage is marked by a change in the reaction mixture from a clear to a cloudy (creamy) appearance.  1, record 2, English, - creaming%20of%20PUR%20cellular%20plastic

Record number: 2, Textual support number: 2 OBS

PUR: polyurethane.  2, record 2, English, - creaming%20of%20PUR%20cellular%20plastic

Record number: 2, Textual support number: 3 OBS

creaming of PUR cellular plastic : The variant "creaming of PUR cellular plastics" and its definition were standardized by the International Organization for Standardization(ISO).  3, record 2, English, - creaming%20of%20PUR%20cellular%20plastic

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Début de l'expansion lors de la réaction d'un mélange polyol/isocyanate.  1, record 2, French, - cr%C3%A9mage%20de%20plastique%20alv%C3%A9olaire%20PUR

Record number: 2, Textual support number: 1 OBS

Cet état est caractérisé par le changement de l'apparence du mélange de clair à opaque (crémeux).  1, record 2, French, - cr%C3%A9mage%20de%20plastique%20alv%C3%A9olaire%20PUR

Record number: 2, Textual support number: 2 OBS

PUR : polyuréthanne.  2, record 2, French, - cr%C3%A9mage%20de%20plastique%20alv%C3%A9olaire%20PUR

Record number: 2, Textual support number: 3 OBS

crémage de plastique alvéolaire PUR : La variante «crémage de plastiques alvéolaires PUR» et sa définition ont été normalisées par l'Organisation internationale de normalisation (ISO).  3, record 2, French, - cr%C3%A9mage%20de%20plastique%20alv%C3%A9olaire%20PUR

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

Iniciación de la expansión en la reacción de una mezcla poliol/isocianato  1, record 2, Spanish, - cremado%20de%20pl%C3%A1sticos%20celulares%20PUR

Record number: 2, Textual support number: 1 OBS

Esta etapa se caracteriza por un cambio de apariencia de la mezcla, de clara o opaca (cremosa).  1, record 2, Spanish, - cremado%20de%20pl%C3%A1sticos%20celulares%20PUR

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Untreated milk is in suspension when it comes out of the cow. As it sits, the fat droplets collect in clusters whose low density allows them to break free and float to the surface. This process is known as creaming...  2, record 3, English, - cream%20rising

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Phénomène de remontée des globules gras à la surface du lait au repos [...]  1, record 3, French, - mont%C3%A9e%20de%20la%20cr%C3%A8me

Record number: 3, Textual support number: 1 OBS

[Ce phénomène est] supprimé par l'homogénéisation.  1, record 3, French, - mont%C3%A9e%20de%20la%20cr%C3%A8me

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Gradually blend in the sugar and continue to cream mixture(a combination of working the mixture against the side of the bowl with your wooden spoon, and beating it) until light and fluffy and sugar has been virtually dissolved. This thorough creaming is necessary to give your cake a fine texture...  1, record 4, English, - creaming

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Les facultés de crémage d'une graisse sont [...] très importantes en pâtisserie. On peut évaluer celui-ci par la prise de densité du produit après fouettage convenable [...] Lorsqu'il est prévu des œufs dans la formule, on doit d'abord crémer le sucre et le gras pour incorporer 150 à 200% d'air [...]  1, record 4, French, - cr%C3%A9mage

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 CONT

El batido consiste en aumentar el volumen de una mezcla de grasa y azúcar. Con el cremado se trata de aumentar el doble del volumen inicial de la grasa y lograr a la vez que el azúcar se disuelva en la grasa. El cremado se realiza previo a la incorporación de la parte líquida que lleva la fórmula.  1, record 4, Spanish, - cremado

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

A food mixer powered by an electric motor.  1, record 5, English, - electric%20mixer

Record number: 5, Textual support number: 1 OBS

These... are equipped with three types of beaters : a wire whip for whisking, a flat beater for mixing batters and creaming butter, and a dough hook for making pastry doughs and bread doughs.  3, record 5, English, - electric%20mixer

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Appareil électro-ménager conçu pour rendre homogène une préparation en broyant, battant et mélangeant les aliments.  4, record 5, French, - mixeur

Record number: 5, Textual support number: 1 OBS

Ne pas confondre avec le batteur qui est un appareil électroménager doté de fouets, entraînés par un moteur électrique.  2, record 5, French, - mixeur

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A stationary or portable kitchen utensil equipped with one or more beaters for mixing, beating, creaming, or whipping a variety of foods(as batters, cream, whites of eggs, boiled potatoes).  3, record 6, English, - food%20mixer

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Appareil ménager servant à battre très rapidement, à agiter un liquide ou à mélanger des ingrédients.  1, record 6, French, - batteur

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A highly concentrated emulsion formed by creaming of a dilute emulsion.  1, record 7, English, - cream

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Une émulsion très concentrée formée par l'écrémage d'une émulsion diluée.  1, record 7, French, - cr%C3%A8me

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

During the natural creaming of the milk which is laying in thin strata(10 to 20 cm) under 20° C from 6 to 10 hours, more than 80% of the original bacteria present in the milk are entrapped in the fat globule clusters of the rising cream and with the same cream carefully separated.  2, record 8, English, - natural%20creaming

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Séparation de la crème du lait par gravité, la crème montant à la surface.  1, record 8, French, - %C3%A9cr%C3%A9mage%20spontan%C3%A9

Record number: 8, Textual support number: 1 CONT

Dans les fabrications traditionnelles au lait cru, la dégermination peut se faire par un écrémage statique partiel. Après la traite du soir, le lait est mis à reposer. La matière grasse, riche en germes, vient en surface.  3, record 8, French, - %C3%A9cr%C3%A9mage%20spontan%C3%A9

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

Latex the rubber concentration of which has been increased by creaming and removal of the separated serum. [Definition standardized by ISO. ]  1, record 9, English, - creamed%20rubber%20latex

Record number: 9, Textual support number: 1 OBS

creamed rubber latex: term standardized by ISO.  3, record 9, English, - creamed%20rubber%20latex

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Latex dont la concentration en élastomère-caoutchouc a été augmentée par crémage et enlèvement du sérum séparé. [Définition normalisée par l'ISO.]  2, record 9, French, - latex%20cr%C3%A9m%C3%A9

Record number: 9, Textual support number: 1 OBS

latex crémé : terme normalisé par l'ISO.  3, record 9, French, - latex%20cr%C3%A9m%C3%A9

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

A reversible process consisting of gathering by gravitational force, rubber particles surrounded by serum near the bottom or top of the latex. [Definition standardized by ISO.]  2, record 10, English, - creaming

Record number: 10, Textual support number: 1 OBS

This is generally accomplished by adding a creaming agent.  2, record 10, English, - creaming

Record number: 10, Textual support number: 2 OBS

creaming : term standardized by ISO.  3, record 10, English, - creaming

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Procédé réversible, consistant à rassembler par l'action de la pesanteur à la partie haute ou basse du latex, les particules d'élastomère en suspension dans un sérum. [Définition normalisée par l'ISO.]  2, record 10, French, - cr%C3%A9mage

Record number: 10, Textual support number: 1 OBS

Ceci est généralement réalisé en ajoutant un agent de crémage.  2, record 10, French, - cr%C3%A9mage

Record number: 10, Textual support number: 2 OBS

crémage : terme normalisé par l'ISO.  3, record 10, French, - cr%C3%A9mage

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

It is easier to make a wettable powder which can give a good suspension only by "creaming" before dilution than one which disperses rapidly and easily when scattered on a water surface or rinsed through a filter-basket. By "creaming" is here meant the process of stirring the powder to a stiff, smooth paste with a little water before adding the bulk of dilution water.  2, record 11, English, - paste

Record 11,  Textual support,  French

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

A material that, when added to latex, increases the rate of creaming.  1, record 12, English, - creaming%20agent

Record 12,  Textual support,  French

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

a cake filling or frosting made by creaming butter, cream, and powdered sugar to which a desired flavoring may be added.  1, record 13, English, - buttercream

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

Crème au beurre - Préparer de la crème anglaise (...). Tourner cette crème jusqu'à ce qu'elle soit tiède. Lui incorporer, en la travaillant toujours au fouet, pour 6 décilitres de crème, 450 grammes de beurre, que l'on mettra dans la composition par petites parties. Parfumer cette crème avec du sucre vanillé ou avec tout autre parfum, selon indication.  1, record 13, French, - cr%C3%A8me%20au%20beurre

Record 13,  Textual support,  Spanish