TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

The lesser grain borer is a cosmopolitan insect, but it survives best in tropical climates where it attacks cereals as well as milo and sorghum.... The lesser grain borer is a much more ferocious feeder than weevils and what they do not eat they spoil. The female lays about 300 to 400 eggs and the larvae feed on the kernel remains left by their parents. At 34 degrees C, it takes 25 days for a complete life cycle. The lesser grain borer is a small brown insect with a cylindrical form, about 3 millimetres long. Looking at the insect from the top, its head is completely hidden by the thorax, which forms a hood-like cover. Pronounced knobs protrude from the thorax.  2, record 1, English, - lesser%20grain%20borer

Record number: 1, Textual support number: 1 OBS

A parasite of stored grains.  3, record 1, English, - lesser%20grain%20borer

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Le petit perceur des céréales est un insecte cosmopolite, qui prolifère toutefois essentiellement dans les régions tropicales où il attaque les céréales ainsi que le mil et le sorgho. [...] Le petit perceur des céréales est beaucoup plus vorace que les charançons; de plus, il gaspille une plus grande partie des céréales qu'il attaque. La femelle pond environ de trois cents à quatre cents œufs, et les larves se nourrissent des reliefs laissés par les adultes. À 34 degrés C, il faut vingt-cinq jours à l'insecte pour compléter son cycle évolutif. Le petit perceur des céréales est un insecte de couleur brune, de forme cylindrique, qui mesure 3,0 mm de longueur. Vue de haut, sa tête demeure entièrement cachée par le thorax qui l'encapuchonne et dont la surface dorsale, très bombée, forme de petites dents analogues à celles d'une râpe.  2, record 1, French, - petit%20perceur%20des%20c%C3%A9r%C3%A9ales

Record number: 1, Textual support number: 1 OBS

Parasite des grains entreposés.  3, record 1, French, - petit%20perceur%20des%20c%C3%A9r%C3%A9ales

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Cut circles out of bread slices... bake bread circles on a baking sheet... until golden... spread a heaping teaspoon of mushroom mixture on top of each toast round... sprinkle 3 tablespoons cheese over crostini, dividing evenly. Decorate with olive halves, pepper strips... bake until tops are light brown... serve hot.  2, record 2, English, - crostini

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

canapé : Tranche de pain sur laquelle on dresse certains mets. Canapé au saumon. Œufs sur canapés.  2, record 2, French, - crostini

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, 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 3, English, - Rhode%20Island%20Red

Record 3,  Textual support,  French

Record number: 3, 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 3, French, - rhode%2Disland%20rouge

Record number: 3, 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 3, French, - rhode%2Disland%20rouge

Record number: 3, 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 3, French, - rhode%2Disland%20rouge

Record number: 3, 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 3, French, - rhode%2Disland%20rouge

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, 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 4, English, - pan%20roast

Record number: 4, Textual support number: 2 OBS

pan-roasting.  2, record 4, English, - pan%20roast

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Cuire dans une casserole fermée, avec un corps gras.  2, record 4, French, - po%C3%AAler

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

A golden brown crust, usually of breadcrumbs and grated cheese, that is sprinkled on top of dish before baking.  1, record 5, English, - gratin

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Croûte dorée qui se forme à la surface d'un mets sous l'action de la chaleur, le plus souvent à la présence d'une couche de fromage râpé, de chapelure ou de panure.  1, record 5, French, - gratin

Record number: 5, Textual support number: 1 OBS

Servi directement dans son plat de cuisson, le gratin est souvent un plat familial, à base de viande de desserte hachée, de pâtes, de volaille [...]  1, record 5, French, - gratin

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 DEF

Capa que se forma en el alimento después de aplicarle la técnica de gratinar, [permitiendo] que los aromas y sabores se mantengan mucho mejor en la pieza, además al formarse esta capa cambia la textura del alimento [a] crujiente [con] un característico color dorado.  1, record 5, Spanish, - grat%C3%ADn

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

[A] cotton cloth dyed with this red.  1, record 6, English, - turkey%20red

Record number: 6, Textual support number: 1 CONT

A dark brown and red chintz with a turkey red cotton top.  2, record 6, English, - turkey%20red

Record number: 6, Textual support number: 1 OBS

turkey red: A brilliant durable red produced upon cotton by means of alizarin or formely madder in connection with an aluminium mordant and oil or other fatty matter.  1, record 6, English, - turkey%20red

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Tissu de coton, base satin de couleur rouge vif (rouge d'Andrinople ou rouge Andrinople).  1, record 6, French, - andrinople

Record number: 6, Textual support number: 1 OBS

[Le] nom [de ce tissu] vient de la ville grecque Andrinople. [Il] sert dans la fabrication de tentures et doublures pour l'ameublement.  1, record 6, French, - andrinople

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

Stoneware with a deep-brown glaze, which usually covers the top part of the piece to a variable depth, the remainder being light brown or buff.  1, record 7, English, - brown%20stoneware

Record 7,  Textual support,  French

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 OBS

A representative medium-consistency system is shown in Figure 11-19. Pulp from a brown stock washer or decker at about 10-14% consistency is charged with caustic or oxidized white liquor. It is then preheated in a low-pressure steam mixer and pumped through one or more medium-consistency gas mixers to an upflow pressurized reaction tower. Steam and oxygen are added upstream of the medium-consistency mixer or are added directly into it. The reactor bottom may be hemispherical or conical, and the top is equipped with a discharger.... The stock is depressurized through a separator where steam is flashed and small amounts of by-product gases, oxygen and other noncondensibles are released.  1, record 8, English, - medium%2Dconsistency%20oxygen%20delignification

Record 8,  Textual support,  French

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

The three top grades of beef are Canada A(red brand), Canada B(blue brand) and Canada C(brown brand)  2, record 9, English, - Red%20Brand

Record number: 9, Textual support number: 1 OBS

SOURCE : Beef Cuts. Publication 1378. Revised 1975. Agriculture Canada  2, record 9, English, - Red%20Brand

Record 9,  Textual support,  French

Record 9,  Textual support,  Spanish