TERMIUM Plus®

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

ESTICAR [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2012-10-15

English

Subject field(s)
  • Culinary Techniques
DEF

To spread out pastry or any other mixture (puff pastry, short pastry, sweet pastry, almond paste, etc.) with the aid of a rolling-pin in one uniform strip of varying thinness.

OBS

In the case of a biscuit or sponge, we say that it is divided in slices of the same thickness, or abaisses.

French

Domaine(s)
  • Techniques culinaires
DEF

Étaler à l'aide d'un rouleau une pâte ou une composition quelconque (pâte feuilletée, brisée, sucrée, aux amandes, etc.), en une couche uniforme plus ou moins mince.

OBS

S'il s'agit d'un biscuit ou d'une génoise, on ne dira pas qu'on l'abaisse, mais qu'on la partage en une ou plusieurs tranches de même épaisseur ou abaisses.

Spanish

Campo(s) temático(s)
  • Técnicas culinarias
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