TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
BUTCHER BUTCHER SHOP [2 records]
Record 1 - external organization data 2021-03-18
Record 1, English
Record 1, Subject field(s)
- Compartment – Nomenclature 4.0
- Museums and Heritage (General)
Record 1, Main entry term, English
- butcher shop
1, record 1, English, butcher%20shop
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 OBS
butcher shop : an item in the "Structures" class of the "Built Environment Objects" category. 2, record 1, English, - butcher%20shop
Record 1, French
Record 1, Domaine(s)
- Tiroir – Nomenclature 4.0
- Muséologie et patrimoine (Généralités)
Record 1, Main entry term, French
- boucherie
1, record 1, French, boucherie
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 OBS
boucherie : objet de la classe «Constructions» de la catégorie «Éléments du bâtiment». 2, record 1, French, - boucherie
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 1991-06-21
Record 2, English
Record 2, Subject field(s)
- Eating Utensils and Cutlery
- Household Articles - Various
Record 2, Main entry term, English
- butcher knife
1, record 2, English, butcher%20knife
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
Butcher knife. Heavy, broad, slightly curved blade. Used in cutting, sectioning, and trimming raw meats in the butcher shop. 2, record 2, English, - butcher%20knife
Record 2, French
Record 2, Domaine(s)
- Couverts et coutellerie
- Articles ménagers divers
Record 2, Main entry term, French
- couteau de boucher
1, record 2, French, couteau%20de%20boucher
correct, masculine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
L'outillage classique comprend les principales pièces suivantes : le couteau dit «de boucher» (à désosser, petit, à lame courte, large près du manche et pointue à l'extrémité; (...) 2, record 2, French, - couteau%20de%20boucher
Record number: 2, Textual support number: 2 CONT
(...) les couteaux dits "de boucher" (...) à lame rigide, pointue et sans talon, servent à désosser, découper ou parer la viande crue (...) 3, record 2, French, - couteau%20de%20boucher
Record 2, Spanish
Record 2, Textual support, Spanish
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