TERMIUM Plus®

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

POULET FRIT [2 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2011-12-14

English

Subject field(s)
  • Culinary Techniques
OBS

Deep-fat frying Chicken coated with egg and crumbs is best fried in deep fat. Cook in hot fat (370°F) at least 3 inches deep for 10 to 30 minutes, depending on size of pieces ...

French

Domaine(s)
  • Techniques culinaires
OBS

En grande friture.

Spanish

Save record 1

Record 2 2005-11-08

English

Subject field(s)
  • Prepared Dishes (Cooking)
DEF

Chicken ... dipped in a breaded mixture and then deep fried, pan fried, or pressure cooked. The breading seals in the juices but also absorbs the fat of the fryer, which is sometimes seen as unhealthy.

French

Domaine(s)
  • Plats cuisinés

Spanish

Save record 2

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