TERMIUM Plus®

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

BROWN MUSTARD [7 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2022-02-25

English

Subject field(s)
  • Spices and Condiments
CONT

Mustard seeds, both white and brown, are nearly globular in shape, finely pitted, odourless when whole, and pungent tasting.

OBS

Term and abbreviation used in the Official Grain Grading Guide of the Canadian Grain Commission.

French

Domaine(s)
  • Épices et condiments
OBS

Terme et abréviation en usage dans le Guide officiel du classement des grains de la Commission canadienne des grains.

Spanish

Campo(s) temático(s)
  • Especias y condimentos
Save record 1

Record 2 2021-06-23

English

Subject field(s)
  • Dog and Cat Breeding
CONT

Unlike other terriers, the Dandie Dinmont has a softly curved, rather than angular, body. It has large eyes, a long body, short legs, and a large, domed head crowned by a silky topknot. Its crisp-textured coat, a combination of hard and soft hairs, may be pepper(silver-gray to blue-black) or mustard(light fawn to reddish brown) in colour.

French

Domaine(s)
  • Élevage des chiens et chats

Spanish

Save record 2

Record 3 2015-01-07

English

Subject field(s)
  • Prepared Dishes (Cooking)
  • Restaurant Menus
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.

French

Domaine(s)
  • Plats cuisinés
  • Menus (Restauration)
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.

Spanish

Campo(s) temático(s)
  • Platos preparados (Cocina)
  • Menú (Restaurantes)
Save record 3

Record 4 2008-09-08

English

Subject field(s)
  • Plant and Crop Production
  • Agricultural Economics
DEF

[A] class of domestic mustard grown in Canada.

CONT

Yellow mustard seed requires 90-92 days to mature, brown 85 days and oriental 86-88 days.

OBS

Term and abbreviation used at the Canadian Grain Commission.

French

Domaine(s)
  • Cultures (Agriculture)
  • Économie agricole
DEF

Classe de moutarde cultivée au Canada.

CONT

La graine de moutarde s'inscrit bien dans une rotation de céréales. La graine de moutarde blanche mûrit en 90 ou 92 jours, la brune en 85 jours et la chinoise en 86 ou 88 jours.

OBS

Terme et abréviation en usage à la Commission canadienne des grains.

Spanish

Save record 4

Record 5 2008-01-16

English

Subject field(s)
  • Plant and Crop Production
  • Agricultural Economics
CONT

Classes of domestic mustard seed[ :] yellow, brown, oriental.

OBS

Term used at the Canadian Grain Commission.

French

Domaine(s)
  • Cultures (Agriculture)
  • Économie agricole
CONT

Classes de graine de moutarde cultivée [:] blanche, brune, chinoise.

OBS

Terme en usage à la Commission canadienne des grains.

Spanish

Save record 5

Record 6 1991-07-12

English

Subject field(s)
  • Recipes
DEF

A brown sauce containing onions, flour, stock, lemon juice, French mustard and white wine.

French

Domaine(s)
  • Recettes de cuisine
OBS

Robert. Nom d'une sauce à base de vin blanc et de vinaigre, qui accompagne classiquement les côtes de porc et d'autres viandes grillées.

Spanish

Save record 6

Record 7 1980-12-18

English

Subject field(s)
  • Spices and Condiments
OBS

The brassica mustard is hulled and then heated in order to inactivate the enzyme. The brown de-heated whole seed is sent through the mill to make the exhausted ground mustard seed, in which there is hardly no flavour left. It is used as a binder in sauce, for example.

OBS

Information given by the Alberta Industrial Mustard Company.

French

Domaine(s)
  • Épices et condiments
OBS

Moutarde dont le piquant a été enlevé en la chauffant dans le but de faire disparaître l'enzyme qui, au contact de la salive, produit la sensation de chaleur.

OBS

Renseignements fournis par Universal Food de Toronto; équivalent discuté avec l'Office de la langue française.

Spanish

Save record 7

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© Public Services and Procurement Canada, 2025
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

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