TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

A breakfast of juice, eggs, meat(bacon, sausage or ham) toast or pastries and coffee; sometimes hash brown, grits, pancakes and/or cereal are offered.  2, record 1, English, - American%20breakfast

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Petit-déjeuner comprenant des crêpes, des œufs, des pommes de terre rissolées, et même du steak.  2, record 1, French, - petit%20d%C3%A9jeuner%20%C3%A0%20l%27am%C3%A9ricaine

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

An American breed... developed in 1857 from Red Malay game fowl crossed with reddish-coloured Shanghais-with some brown Leghorn, Cornish, Wyandotte, and Brahma blood-is good for meat production and is one of the top meat breeds for the production of eggs. It has brilliant red feathers and lays brown eggs.  1, record 2, English, - Rhode%20Island%20Red

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Les variétés de poule élevées en France peuvent se classer en deux grandes catégories : races françaises et races étrangères. [...] Parmi les races étrangères les plus répandues en France, on peut citer, par ordre d'importance : la sussex (herminée), la rhode-island rouge, la new-hampshire, la leghorn (blanche) et la bleue de Hollande.  1, record 2, French, - rhode%2Disland%20rouge

Record number: 2, Textual support number: 1 OBS

Le contexte de même que la vedette se retrouve sous la rubrique «poule» dans le Grand Larousse encyclopédique en dix volume (LGRAN).  3, record 2, French, - rhode%2Disland%20rouge

Record number: 2, Textual support number: 2 OBS

Rhode-Island : race américaine [de poule] dont la variété rouge intense, à robe vermillon, à queue noire à reflets bronzés, est très appréciée. Très bonne pondeuse. Œufs fortement colorés (de jaune pâle à brun foncé).  4, record 2, French, - rhode%2Disland%20rouge

Record number: 2, Textual support number: 3 OBS

La graphie de la vedette devrait être : Rhode-island rouge. Dans la majorité des ouvrages consultés, le nom des volailles prend une majuscule.  3, record 2, French, - rhode%2Disland%20rouge

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

This term refers to many culinary preparations; fat or lean stock, or meat juices used for sauces, stews or braising.... The necessary stades are : broth, clear soup, veal stock, white and brown(thin and thick), juice from braised meat, poultry and game stock, fish stock....  1, record 3, English, - poultry%20stock

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Les fonds sont utilisés clairs ou liés. Ils sont à base de veau, de bœuf ou de volaille, voire de gibier, de légumes et d'aromates (les fonds de poisson sont habituellement appelés «fumets»).  1, record 3, French, - fond%20de%20volaille

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

The meat juiciness significantly decreases with the augmentation of Brown Swiss blood in the Brown breed....  2, record 4, English, - juiciness

Record number: 4, Textual support number: 1 OBS

A sensory characteristic of a food, e.g. of meat, fruit.  3, record 4, English, - juiciness

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Caractère d'un aliment qui exprime du jus au cours de la mastication.  2, record 4, French, - jutosit%C3%A9

Record number: 4, Textual support number: 1 OBS

Par exemple jutosité d'une viande, d'un fruit.  3, record 4, French, - jutosit%C3%A9

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

(...) it is impossible to translate the culinary term poêler literally. To poêler, meat or poultry is placed in a good fitting pan or fireproof casserole on sliced pot herbs, seasoned, melted butter poured on top and roasted in oven with the cover on. Shortly before meat is done, cover is taken off to allow the top side to get brown. Moderate temperature is essential for pan roasting. As soon as the meat is browned, it is taken out of the pan, the fat is poured off and the residue deglaced with wine, stock, gravy or sauce and used for making the sauce.  2, record 5, English, - pan%20roast

Record number: 5, Textual support number: 2 OBS

pan-roasting.  2, record 5, English, - pan%20roast

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Cuire dans une casserole fermée, avec un corps gras.  2, record 5, French, - po%C3%AAler

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A dish composed of lobster... from which the cooked meat is removed, chopped and combined with a... sauce flavoured with white wine, shallots, tarragon and mustard, [and then] spooned back into the shells, sprinkled with Parmesan cheese and broiled until golden brown.  2, record 6, English, - lobster%20Thermidor

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Cubes ou escalopes de chair [de homard] servis dans les demi-carapaces, mélangés de sauce Bercy (ou crème) moutardée, poudrés de fromage râpé et gratinés, ou masqués de sauce Mornay et glacés à la salamandre.  2, record 6, French, - homard%20Thermidor

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A rich, highly-seasoned brown sauce, usually containing white wine, mushrooms and shallots, served with meat, game or venison, etcetera.  2, record 7, English, - chasseur%20sauce

Record 7,  Textual support,  French

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 DEF

Salsa que se elabora con champiñones sofreídos en mantequilla, cebolla, harina, ajo, salsa de tomate, brandy, vino, especias y caldo de carne, entre otros.  2, record 7, Spanish, - salsa%20cazadora

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

To brown meat or vegetables in fat and then add a small amount of liquid and finish cooking tightly covered at a low temperature. A tenderizing method good for tougher cuts of meat.  1, record 8, English, - braise

Record number: 8, Textual support number: 1 OBS

We have also used the term for vegetable cooked in butter in a covered casserole, as there is no English equivalent for "étuver".  2, record 8, English, - braise

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Faire cuire longuement, sur feu doux, dans un récipient fermé pour éviter l'évaporation.  1, record 8, French, - braiser

Record number: 8, Textual support number: 1 CONT

Le braisage [...] Cuisson s'opérant en vase clos et à très court mouillement. Les viandes braisées sont d'abord revenues de tous côtés dans une matière grasse, puis mouillées et couvertes pour obtenir une cuisson à la vapeur [...]  1, record 8, French, - braiser

Record number: 8, Textual support number: 1 OBS

La cuisson à l'étuvée ou à l'étouffée et le braisage se ressemblent au point d'être souvent pris l'un pour l'autre.  2, record 8, French, - braiser

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

Mussel meat is creamy white if male, or an apricot to orange if female. Color does not affect quality. Mussels are popular when steamed, grilled, baked, stewed or sautéed. Mussel shells may be blue, black or brown.  2, record 9, English, - mussel%20meat

Record number: 9, Textual support number: 2 CONT

Mussel meat is rich in protein, and has much less fat, many more mineral nutrients and a quarter of the calories of beef.  3, record 9, English, - mussel%20meat

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

Une portion de 100 g (3,5 oz) de chair de moule fournit 23 p. 100 de l'apport quotidien recommandé de vitamine C et 37 p. 100 de fer.  1, record 9, French, - chair%20de%20moule

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

wipe meat, sprinkle with salt and pepper, dredge with flour, and brown entire surface in pork fat.  1, record 10, English, - brown

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Donner une couleur dorée, obtenir une surface croustillante en retournant la pièce sur toutes ses faces dans un corps gras.  1, record 10, French, - rissoler

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

Fermented fish product made from squid or guts of skipjack; also other species; brown, salty viscous paste made by fermenting the raw material with salts in containers for up to a month; product packed in glass or plastic containers; e. g. Katsuo-Shiokara(skipjack viscera), Ika-Shiokara(viscera and meat slices of squid), Kaki-Shiokara(oyster meat and viscera), Uni-Shiokara(ovary of sea urchin).  1, record 11, English, - shiokara

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Produit de poisson fermenté fait avec du calmar ou des viscères de listao; pâte visqueuse, brune et salée, obtenue par fermentation de la matière première avec du sel pendant environ un mois; le produit est mis en récipients de verre ou de plastique; ex. : Katsuo-Shiokara (avec des viscères de thonine), Ika-Shiokara (viscères et tranches de calmar), Kaki-Shi-Okara (viscères et chair d'huîtres, Uni-Shiokara (ovaire d'oursins).  1, record 11, French, - shiokara

Record number: 11, Textual support number: 1 OBS

Produit du Japon.  2, record 11, French, - shiokara

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

White and brown meat extracted from the cooked whole crab(the latter mixed with bread crumbs or cereal filler), seasoned and laid out attractively in the cleaned carapace shell, marketed fresh or frozen; also canned(in Norway for canned dressed crab, minimum crab content is 90% of weight).  1, record 12, English, - dressed%20crab

Record number: 12, Textual support number: 1 OBS

Similar preparation of other crustacean, e.g. dressed lobster. In U.S. dressed crab is usually whole-cooked crab with viscera and gills removed.  1, record 12, English, - dressed%20crab

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

Chair blanche et brune extraite du crabe, après cuisson (mélangée avec de la chapelure ou des céréales) assaisonnée, puis remise dans la carapace nettoyée. Produit commercialisé frais, congelé ou en conserve (en Norvège, le contenu minimum en crabe du produit en conserve, est de 90% du poids).  1, record 12, French, - crabe%20par%C3%A9

Record number: 12, Textual support number: 1 OBS

Préparation analogue pour tout autre crustacé, ex. homard paré. Aux É.-U. le crabe paré est généralement cuit après avoir été vidé et éviscéré.  1, record 12, French, - crabe%20par%C3%A9

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 OBS

ragoût: French Cookery, a highly seasoned stew of meat or fish, with or without vegetables.  2, record 13, English, - rago%C3%BBt%20de%20pattes

Record number: 13, Textual support number: 2 OBS

Ragoût : One of the oldest known dishes, in which the simple use of meat with condiments is suggestive of the cooking of ancient Greece and Rome. The word ragoût is derived from the French word ragoûter., which means to re-awaken the taste. A white or brown spicy stew, it may be made with meat, fowl or fish, with or without vegetables. Navarin(which see) is the classic French version.  3, record 13, English, - rago%C3%BBt%20de%20pattes

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

[jarret] Partie servant à faire le ragoût de pattes québécois.  1, record 13, French, - rago%C3%BBt%20de%20pattes

Record number: 13, Textual support number: 1 OBS

recette de la cuisine québécoise.  2, record 13, French, - rago%C3%BBt%20de%20pattes

Record number: 13, Textual support number: 2 OBS

ragoût : Préparation culinaire à base de viande, de volaille, de gibier, de poisson ou de légumes (...) Le mot «ragoût» date de 1642 (...) Le verbe «ragoûter» signifiait "remettre en appétit"  3, record 13, French, - rago%C3%BBt%20de%20pattes

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 OBS

Ragoût. One of the oldest known dishes, in which the simple use of meat with condiments is suggestive of the cooking of ancient Greece and Rome. The word ragoût is derived from the French word ragoûter, which means to re-awaken the taste. A white or brown spicy stew, it may be made with meat, fowl or fish, with or without vegetables. Navarin(which see) is the classic French version.  2, record 14, English, - rago%C3%BBt%20de%20boulettes

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 OBS

Recette de la cuisine québécoise.  2, record 14, French, - rago%C3%BBt%20de%20boulettes

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

Meat glaze or glace de viande is a gelatinous reduction of brown stock.... It is used to strengthen the flavor and consistency of sauces and other culinary preparations.  2, record 15, English, - meat%20glaze

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

Le fond brun clair réduit à un dixième de son contenu initial, sans aucune forme de liaison, prend le nom de glace de viande. Ce liquide est épais, sirupeux et foncé et, en refroidissant, il prend l'apparence d'une masse compacte en raison de sa grande concentration en gélatine.  1, record 15, French, - glace%20de%20viande

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

To brown the outside of food-usually meat-over high heat in preparation for slower cooking later.  2, record 16, English, - sear

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

Incorporer rapidement un aliment dans un corps gras brûlant.  2, record 16, French, - saisir

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

The rabbit has the best meat-to-bone ratio.  2, record 17, English, - meat%2Fbone%20ratio

Record number: 17, Textual support number: 1 OBS

... The meat/bone ratio is not influenced by the crossing within Swiss, Brown cattle, yet significantly negative within the Simmentals...  1, record 17, English, - meat%2Fbone%20ratio

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 CONT

(...) avec l'augmentation du taux de sang Red Holdstein, le rapport viande/os diminue fortement (...)  1, record 17, French, - rapport%20viande%2Fos

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

According to the system LAB, the measurement of the colour showed that the Brown breed produced a significantly darker meat than the Holstein Friesians.  1, record 18, English, - Brown%20breed

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

En race Brune, les veaux étaient pratiquement de même poids. (Performance d'engraissement des veaux).  1, record 18, French, - race%20Brune

Record 18,  Textual support,  Spanish