TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
SPARERIB [1 record]
Record 1 - internal organization data 2020-01-23
Record 1, English
Record 1, Subject field(s)
- Meats and Meat Industries
- Cooking and Gastronomy
Record 1, Main entry term, English
- sparerib
1, record 1, English, sparerib
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
spareribs: A cut of meat, especially pork, consisting of the thin end of the ribs with most of the meat cut away 1, record 1, English, - sparerib
Record number: 1, Textual support number: 1 OBS
sparerib: designation usually used in the plural. 2, record 1, English, - sparerib
Record 1, Key term(s)
- spareribs
- spare rib
- spare ribs
Record 1, French
Record 1, Domaine(s)
- Salaison, boucherie et charcuterie
- Cuisine et gastronomie
Record 1, Main entry term, French
- côte levée
1, record 1, French, c%C3%B4te%20lev%C3%A9e
correct, feminine noun, Canada
Record 1, Abbreviations, French
Record 1, Synonyms, French
- travers de porc 2, record 1, French, travers%20de%20porc
correct, masculine noun, France
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
côtes levées : Morceau formé de plusieurs côtes de porc provenant du flanc (côtes de flanc) ou du dos (côtes de dos) et débarrassées de la plus grande partie de la viande et du gras qui les entourent. 2, record 1, French, - c%C3%B4te%20lev%C3%A9e
Record number: 1, Textual support number: 1 OBS
côte levée : désignation habituellement utilisée au pluriel. 3, record 1, French, - c%C3%B4te%20lev%C3%A9e
Record 1, Key term(s)
- côtes levées
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Industria cárnica, de fiambres y embutidos
- Cocina y gastronomía
Record 1, Main entry term, Spanish
- costillas
1, record 1, Spanish, costillas
correct, feminine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 OBS
Fuente: Manual del Comprador de Carne de Cerdo Canadiense. Los cortes de carne de cerdo ilustrados y descritos en dicho manual representan las normas básicas de la industria porcina canadiense. 2, record 1, Spanish, - costillas
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