TERMIUM Plus®

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

ESCALDADO [6 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2012-10-22

English

Subject field(s)
  • Food Industries
  • Fruits and Vegetables (Types and Processing - Food Ind.)
DEF

The procedure of briefly heating a fruit or vegetable, usually in hot water or steam, to inactivate enzymes and to produce other desirable product changes.

OBS

The procedure is sometimes called "scalding." If vegetables such as sweet potatoes, carrots, and spinach are blanched before dehydration, there may be less loss of carotene during dehydration.

French

Domaine(s)
  • Industrie de l'alimentation
  • Fruits et légumes (Types et traitement - Alimentation)
OBS

Passer une denrée à l'eau bouillante pour améliorer ses qualités en vue d'un traitement ultérieur.

Spanish

Campo(s) temático(s)
  • Industria alimentaria
  • Frutas y verduras (Tipos y procesamiento - Ind. alimentaria)
DEF

Técnica culinaria consistente en la cocción de los alimentos en agua o líquido hirviendo durante un periodo breve de tiempo (entre 10 y 30 segundos), [con el] objetivo de ablandarlos, inactivar algunas enzimas o hacer más fácil su posterior pelado.

Save record 1

Record 2 2008-01-11

English

Subject field(s)
  • Plant Diseases
  • Viticulture
CONT

Sun scald causes grape berry surfaces to become brown and possibly shriveled. These symptoms appear on the portions of the cluster exposed to direct sunlight.

CONT

... sunscald damage develops on exposed grapes causing them to ripen abnormally.

French

Domaine(s)
  • Maladies des plantes
  • Viticulture
DEF

Brûlure et assèchement des grappes par le soleil.

CONT

L'échaudage de la vigne, ou «grillage», atteint parfois les grappes de raisin au cours des journées très chaudes d'été. Les bois se flétrissent et se dessèchent sous l'action de la sécheresse et de l'insolation.

Spanish

Campo(s) temático(s)
  • Enfermedades de las plantas
  • Viticultura
Save record 2

Record 3 2007-08-29

English

Subject field(s)
  • Slaughterhouses
  • Meats and Meat Industries
DEF

The use of boiling or hot liquid in the preparation of the carcasses of animals, etc. for food.

French

Domaine(s)
  • Abattoirs
  • Salaison, boucherie et charcuterie
CONT

L'échaudage (la température de l'eau étant de 60 à 65 °C) est pratiqué sur les carcasses de porcs, sur les têtes et les pieds de veaux, pour les débarrasser plus facilement de leurs poils; on échaude aussi les estomacs des animaux pour les débarrasser ensuite facilement, par grattage, de leurs muqueuses et les rendre ainsi comestibles.

Spanish

Campo(s) temático(s)
  • Mataderos
  • Industria cárnica, de fiambres y embutidos
Save record 3

Record 4 2004-06-15

English

Subject field(s)
  • Milling and Cereal Industries
  • Agricultural Economics
OBS

Term(s) used at the Canadian Grain Commission in the field of cereal terminology.

French

Domaine(s)
  • Minoterie et céréales
  • Économie agricole
OBS

Terme(s) en usage à la Commission canadienne des grains dans le domaine céréalier.

Spanish

Campo(s) temático(s)
  • Molinería y cereales
  • Economía agrícola
DEF

Estado de los cereales [...] que han sufrido intensas temperaturas cuando todavía no estaban maduros.

Save record 4

Record 5 2004-06-15

English

Subject field(s)
  • Winemaking
OBS

Term applied to grapes spoiled by too much heat during ripening.

French

Domaine(s)
  • Industrie vinicole
DEF

Se dit de raisins altérés par un excès de chaleur.

Spanish

Campo(s) temático(s)
  • Industria vinícola
DEF

Estado de los [...] frutos de la vid que han sufrido intensas temperaturas cuando todavía no estaban maduros.

Save record 5

Record 6 2003-07-21

English

Subject field(s)
  • Commercial Fishing

French

Domaine(s)
  • Pêche commerciale

Spanish

Campo(s) temático(s)
  • Pesca comercial
Save record 6

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