TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

BROIL [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2011-08-25

English

Subject field(s)
  • Culinary Techniques
DEF

... cook by exposing to direct heat.

French

Domaine(s)
  • Techniques culinaires
DEF

Cuire un aliment en l'exposant à l'action directe de la chaleur, par rayonnement ou par contact : braises de charbon de bois, de bûches ou de sarments; pierre plate ou plaque de fonte très chaude; gril.

Spanish

Campo(s) temático(s)
  • Técnicas culinarias
DEF

Asar en una parrilla de manera que el alimento reciba la acción de las brasas o el fuego.

Save record 1

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Display options

Change the order of display of the official languages of Canada
Option to display the non-official languages (Spanish or Portuguese)
Display definitions, contexts, etc., on records

Features

Language Portal of Canada

Access a collection of Canadian resources on all aspects of English and French, including quizzes.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: