TERMIUM Plus®

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

ESCALOPE [1 record]

Record 1 2012-08-23

English

Subject field(s)
  • Meats and Meat Industries
  • Recipes
  • Restaurant Menus
DEF

A thin slice of meat [or fish] without any bone, typically a special cut of veal from the leg that is [usually] coated, fried, and served in a sauce.

PHR

Pork loin escalope.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
  • Recettes de cuisine
  • Menus (Restauration)
DEF

Tranche mince de viande ou de poisson.

PHR

Escalope de dinde, de saumon, de veau.

Spanish

Campo(s) temático(s)
  • Industria cárnica, de fiambres y embutidos
  • Recetas de cocina
  • Menú (Restaurantes)
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

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: