TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Some foods are highly processed or ultra-processed. They most likely have many added ingredients such as sugar, salt, fat, and artificial colors or preservatives. Ultra-processed foods are made mostly from substances extracted from foods, such as fats, starches, added sugars, and hydrogenated fats. They may also contain additives like artificial colors and flavors or stabilizers. Examples of these foods are frozen meals, soft drinks, hot dogs and cold cuts, fast food, packaged cookies, cakes, and salty snacks.  4, record 1, English, - ultra%2Dprocessed%20food

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Que sont les aliments ultratransformés? Il s'agit de produits fabriqués en usine à partir de matières premières telles que le blé, le maïs, la viande réformée et d'autres, que l'on décompose pour en extraire des sous-produits, qui sont ensuite transformés à leur tour. On ajoute à ces substances des quantités élevées de sucre, de sel et de gras, mais aussi des additifs industriels (émulsifiants, saveurs artificielles, colorants, etc.) afin de les rendre plus savoureux, augmenter leur durée de conservation ou rehausser leur apparence.  4, record 1, French, - aliment%20ultratransform%C3%A9

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

So far, the J-cars, along with most other cars, have been selling like week-old hot cakes.  1, record 2, English, - sell%20like%20week%2Dold%20hot%20cakes

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Crimpers are small tools, like tongs, with patterned edges. They are used to imprint patterns on fondant-covered drums, cakes, or decorations. The rubber band on the arm determine the width of the pattern imprinted on the cake.  3, record 3, English, - fondant%20crimper

Record 3,  Textual support,  French

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Canada Western Soft White Spring(CWSWS). Characteristics : soft white spring wheat; low protein content; 3 milling grades. End uses : cookies, cakes, pastry, flat breads, noodles, steamed breads, chapatis.  4, record 4, English, - Canada%20Western%20Soft%20White%20Spring

Record number: 4, Textual support number: 1 OBS

A Western Canada wheat class.  5, record 4, English, - Canada%20Western%20Soft%20White%20Spring

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Blé tendre blanc de printemps de l'Ouest canadien (CWSWS). Caractéristiques : blé tendre blanc de printemps; faible teneur en protéines; trios grades meuniers. Utilisations finales : biscuits, gâteaux, pâtisseries, pains plats, nouilles, pains cuits à la vapeur, chapatis.  3, record 4, French, - Bl%C3%A9%20tendre%20blanc%20de%20printemps%20de%20l%27Ouest%20canadien

Record number: 4, Textual support number: 1 OBS

Classe de blé de l'Ouest canadien.  4, record 4, French, - Bl%C3%A9%20tendre%20blanc%20de%20printemps%20de%20l%27Ouest%20canadien

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Canada Eastern White Winter(CEWW). Characteristics : soft white winter wheat; low protein. End uses :cakes, pastry, cereal, crackers, biscuits and filling.  4, record 5, English, - Canada%20Eastern%20White%20Winter

Record number: 5, Textual support number: 1 OBS

An Eastern Canada wheat class.  5, record 5, English, - Canada%20Eastern%20White%20Winter

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Blé blanc d'hiver de l'Est canadien (CEWW). Caractéristiques : blé tendre blanc d'hiver; faible teneur en protéines. Utilisations finales : gâteaux, pâtisseries, céréales, craquelins, biscuits et garnitures.  3, record 5, French, - Bl%C3%A9%20blanc%20d%27hiver%20de%20l%27Est%20canadien

Record number: 5, Textual support number: 1 OBS

Classe de blé de l'Est canadien.  4, record 5, French, - Bl%C3%A9%20blanc%20d%27hiver%20de%20l%27Est%20canadien

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Canada Eastern Soft Red Winter(CESRW). Characteristics : soft red winter wheat; low protein. End uses :cakes, pastry, cereal, crackers, biscuits and filling.  2, record 6, English, - Canada%20Eastern%20Soft%20Red%20Winter

Record number: 6, Textual support number: 1 OBS

An Eastern Canada wheat class.  3, record 6, English, - Canada%20Eastern%20Soft%20Red%20Winter

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

Blé tendre rouge d'hiver de l'Est canadien (CESRW). Caractéristiques : blé tendre rouge d'hiver; faible teneur en protéines. Utilisations finales : gâteaux, pâtisseries, céréales, craquelins, biscuits et garnitures.  2, record 6, French, - Bl%C3%A9%20tendre%20rouge%20d%27hiver%20de%20l%27Est%20canadien

Record number: 6, Textual support number: 1 OBS

Classe de blé de l'Est canadien.  3, record 6, French, - Bl%C3%A9%20tendre%20rouge%20d%27hiver%20de%20l%27Est%20canadien

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Less visible on the modern landscape is production [of salt] by evaporation of brine in pots over fires, a technique that leaves "briquetage. "This is a term that archaeologists use worldwide to describe the broken pots used for evaporating brine over fires.... At Sacapulas, brine collected from a spring is poured through salty soil in large containers with holes in the bottom to enrich the salt content of the brine. The enriched brine is then poured into a couple of dozen open bowls elevated above a slow fire on a table inside a building. By continuously pouring brine into the bowls, the water slowly evaporates, and loose salt fills the bowls; the salt is then transferred into a large jar. Sometimes salt is further heated to form solid cakes, in which case the bowls must be broken to extract the salt cakes.  3, record 7, English, - salt%20cake

Record number: 7, Textual support number: 1 OBS

salt cake; salt loaf: designations usually used in the plural.  4, record 7, English, - salt%20cake

Record number: 7, Textual support number: 2 OBS

salt loaf: The plural form is "salt loaves."  4, record 7, English, - salt%20cake

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Sel en pain, obtenu par évaporation de l'eau d'un puits salant [...]  2, record 7, French, - salignon

Record number: 7, Textual support number: 1 OBS

Le puits salant peut être une fontaine ou une autre source salée.  3, record 7, French, - salignon

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

A person who makes bread and cakes, especially as a trade.  2, record 8, English, - baker

Record 8,  Textual support,  French

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

Bavarian cream can be served as a dessert on its own, almost like a pudding or a "mousse, "or as the filling for a more elaborate dish, in pastries or cakes.  2, record 9, English, - Bavarian%20cream

Record number: 9, Textual support number: 1 PHR

chocolate Bavarian cream  3, record 9, English, - Bavarian%20cream

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

La crème bavaroise est une crème anglaise collée à la gélatine, à laquelle on incorpore de la crème fouettée. Il suffira d'y ajouter des purées de fruits pour la parfumer.  2, record 9, French, - cr%C3%A8me%20bavaroise

Record number: 9, Textual support number: 1 OBS

La crème bavaroise [...] peut être utilisée de deux manières : versée [dans] des moules puis mise à prendre au frais, ce qui donne des entremets à déguster [...] (des bavarois), [ou incorporée] dans des recettes plus élaborées, par exemple des charlottes, des gâteaux de pâtisserie [...]  3, record 9, French, - cr%C3%A8me%20bavaroise

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 DEF

Postre frío que se elabora con claras de huevo batidas o nata batida, gelatina, crema inglesa y se le puede agregar puré o jugo de frutas.  3, record 9, Spanish, - crema%20b%C3%A1vara

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

A bakery manager fulfills a variety of roles at a bakery, which may differ depending on the size of the establishment. Typically, the manager opens the shop and makes decisions about what to prepare for the day and how to prepare it. This person also checks all open orders for specialty items such as birthday, anniversary, and wedding cakes, and ensure they will be completed by deadline. The manager also performs quality control for all products and helps maintain bakery standards for cleanliness, sanitation, and safe food preparation.  2, record 10, English, - bakery%20manager

Record 10,  Textual support,  French

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

A Japanese dish consisting of small cakes of cold boiled rice flavoured with vinegar, topped with pieces of raw or cooked fish, vegetables or cooked egg and sometimes, wrapped in seaweed.  2, record 11, English, - sushi

Record number: 11, Textual support number: 1 OBS

Sushi is prepared by hand in a variety of shapes.  2, record 11, English, - sushi

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Préparation culinaire japonaise, constituée de riz [bouilli puis refroidi], vinaigré et assaisonné, avec du poisson (cru ou cuit), des légumes, des œufs, etc., présentés en rouleaux, tranches ou balles ovoïdes.  1, record 11, French, - sushi

Record number: 11, Textual support number: 1 OBS

Les sushis sont préparés à la main et souvent garnis de nori (feuille d'algue séchée).  2, record 11, French, - sushi

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 OBS

pound cake : A yellow cake with a dense texture and rich flavor that is traditionally made with one pound each of flour, butter, sugar, and eggs. Throughout the years many variations of pound cake recipes have been developed, such as the addition of leavening(baking powder or baking soda) and numerous flavorings, such as coconut, nuts, raisins and dried fruit. Pound cakes are often considered to be classified as quick breads or tea cakes.  2, record 12, English, - cherry%20pound%20cake

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 OBS

quatre-quarts : c'est un classique dans la pâtisserie française, un gâteau riche au goût de vrai beurre. Ici pas de substitut. Le Quatre-quarts, comme son nom l'indique, est composé de 4 ingrédients de base ayant un poids identique ce qui donne, mathématiquement, 4 X ¼. [beurre, farine, sucre, œufs].  2, record 12, French, - quatre%2Dquarts%20aux%20cerises

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

Egg whites mixed with sugar, beaten until stiff, spread over pies, cakes, etc., and often browned in the oven.  2, record 13, English, - meringue

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Préparation sucrée très légère à base de blancs d'œufs battus en neige, que l'on fait cuire à four doux.  2, record 13, French, - meringue

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

Fish cakes prepared from crab meat, bread crumbs, butter, eggs, seasoning. etc. and fried in deep fat.  1, record 14, English, - crab%20cake

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 OBS

Préparés avec la chair du crabe, de la chapelure des œufs, un assaisonnement, etc. et frits à la grande friture.  1, record 14, French, - beignet%20de%20crabe

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

Perma Ice Icing-1 Quart. Magic Line Perma Ice® is ideal icing for decorating dummy cakes, show cakes, ice cream displays and more. It is a non-edible, artificial icing specially formulated for creating beautiful display cakes. It looks exactly like ice cream if you use an ice cream dipper(tint a bit off white with paint set number 35-550 or acrylic paint). It may be thinned with water to appear as a milk shake, ice cream topping, etc. Slowly whip Perma Ice, then put in a pastry bag with a large star tip. Pipe on artificial sundae or milkshake to look like whip cream. Roll Perma Ice into a ball, paint red with acrylic paint when dry and when that dries, put on the fake Perma Ice "whipped cream" to look like a cherry.  1, record 15, English, - Perma%2Dice%20icing

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 OBS

glace : Couche brillante et lisse comme un vernis, à base de sucre et de blanc d'œuf, dont on recouvre certains gâteaux, certaines confiseries.  2, record 15, French, - pr%C3%A9paration%20Perma%20Ice

Record number: 15, Textual support number: 2 OBS

Perma Ice® : Marque déposée d'une préparation servant à la décoration de faux gâteaux.  1, record 15, French, - pr%C3%A9paration%20Perma%20Ice

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

A large decorative plate used to serve cakes.  2, record 16, English, - cake%20plate

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 OBS

plat [...] Pièce de vaisselle plus grande que l'assiette, dans laquelle on sert les mets à table. Plats à œufs [...]  2, record 16, French, - plat%20%C3%A0%20g%C3%A2teau

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

The gathering of sanding dust into solid cakes sticking to sand paper.  2, record 17, English, - caking

Record number: 17, Textual support number: 1 OBS

caking: term officially approved by the Lexicon Project Committee (New Brunswick).  3, record 17, English, - caking

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 OBS

concrétion : terme uniformisé par le Comité du projet de lexiques (Nouveau-Brunswick).  2, record 17, French, - concr%C3%A9tion

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 OBS

Bakers prepare bread, rolls, muffins, pies, pastries, cakes and cookies in retail and wholesale bakeries and dining establishments. They are employed in bakeries, supermarkets, catering companies, hotels, restaurants, hospitals, and other institutions, or they may be self-employed.  1, record 18, English, - Bakers

Record number: 18, Textual support number: 2 OBS

6332: classification system code in the National Occupational Classification.  2, record 18, English, - Bakers

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 OBS

Les boulangers-pâtissiers font des pains, des petits pains, des muffins, des tartes, des pâtisseries, des gâteaux et des biscuits dans des pâtisseries qui font le commerce de gros et de détail ainsi que dans des restaurants. Ils travaillent dans des boulangeries-pâtisseries, des supermarchés, des services de traiteur, des hôtels, des restaurants, des centres hospitaliers et d'autres établissements, ou encore ils peuvent être des travailleurs autonomes.  1, record 18, French, - Boulangers%2Dp%C3%A2tissiers%2Fboulang%C3%A8res%2Dp%C3%A2tissi%C3%A8res

Record number: 18, Textual support number: 2 OBS

6332 : code du système de classification de la Classification nationale des professions.  2, record 18, French, - Boulangers%2Dp%C3%A2tissiers%2Fboulang%C3%A8res%2Dp%C3%A2tissi%C3%A8res

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 CONT

At harvest time the women processed the rice by pounding it in large wooden mortars and pestles, virtually identical to those used in West Africa, and then "fanning" the rice in large round winnowing baskets to separate the grain and chaff.  2, record 19, English, - pounding

Record number: 19, Textual support number: 2 CONT

Mochi(or omochi) are small rice cakes, produced by pounding mochi rice.  3, record 19, English, - pounding

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 CONT

La méthode traditionnelle de pilonnage du riz dans un mortier en bois et de vannage dans un panier élimine environ la moitié des parties externes et du germe, et il reste un produit dont 100 g contiennent environ 0,25 mg de thiamine (légèrement moins que le dona).  2, record 19, French, - pilonnage

Record number: 19, Textual support number: 1 OBS

pilonnage : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  3, record 19, French, - pilonnage

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

[Baking] is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items are sometimes referred to as "baked goods, "and are sold at a bakery. A person who prepares baked goods as a profession is called a baker.  5, record 20, English, - baked%20good

Record number: 20, Textual support number: 1 OBS

baked good: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  6, record 20, English, - baked%20good

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 OBS

Les boulangers-pâtissiers font des pains, des petits pains, des muffins, des tartes, des pâtisseries, des gâteaux et des biscuits [...]  2, record 20, French, - produit%20de%20boulangerie%2Dp%C3%A2tisserie

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 OBS

Tiny rusty-red seeds used primarily for color. Can be ground to be used as a powder (like paprika).  5, record 21, English, - bija

Record number: 21, Textual support number: 2 OBS

Native to tropical America, seeds are ground and used as a spice in Latin America, and in south-east, where they feature in ukoy or shrimp and potato cakes.  1, record 21, English, - bija

Record 21,  Textual support,  French

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 DEF

An aromatic constituent of coffee, used in beverages, candy, cakes.  5, record 22, English, - furan%2D2%2Dylmethanethiol

Record number: 22, Textual support number: 1 OBS

No known toxicity.  6, record 22, English, - furan%2D2%2Dylmethanethiol

Record number: 22, Textual support number: 2 OBS

furan-2-ylmethanethiol: form recommended by the IUPAC (International Union of Pure and Applied Chemistry).  1, record 22, English, - furan%2D2%2Dylmethanethiol

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 DEF

Principe aromatisant retiré du café, employé pour boissons, confiseries, gâteaux, etc.  3, record 22, French, - furan%2D2%2Dylm%C3%A9thanethiol

Record number: 22, Textual support number: 1 OBS

furan-2-ylméthanethiol : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée).  1, record 22, French, - furan%2D2%2Dylm%C3%A9thanethiol

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

Coarse granulated sugar is used to make hard candy and other products requiring hardness and delicate color, high quality fondant creams and for dusting cakes before baking.  1, record 23, English, - coarse%20granulated%20sugar

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 CONT

Sucre cristallisé gros utilisé pour la confection de bonbons durs et autres produits nécessitant de la dureté et des teintes douces pour fondants de qualité supérieure.  1, record 23, French, - sucre%20cristallis%C3%A9%20gros

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 DEF

... a firm whitish gelatin material prepared from the dried swim bladders of certain fish.  6, record 24, English, - isinglass

Record number: 24, Textual support number: 1 CONT

Isinglass is used as a clarifying agent for vinegar, beer, and wines. It is dissolved in organic solvents... to produce a strong adhesive... In the production of isinglass, the fish bladder is cut open, cleaned, and dried. The dried inner membrane of the bladder, which is the isinglass, may then be formed into sheets or ribbons or be compressed into cakes.  6, record 24, English, - isinglass

Record number: 24, Textual support number: 1 OBS

fish glue: The distinction between gelatin, glue, and size is based only on their relative purity: the first extracts, which are mainly free of extraneous materials, are called gelatin, and the later, less pure, extracts are called glue or size.  7, record 24, English, - isinglass

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 DEF

Colle présentée en pains, en feuilles ou en lamelles, préparée par dessiccation de la vessie natatoire de certains poissons.  4, record 24, French, - ichtyocolle

Record number: 24, Textual support number: 1 OBS

On l'utilise pour le collage des vins, des bières et pour rendre adhésifs certains enduits. On l'additionne souvent de gélatine [...]  5, record 24, French, - ichtyocolle

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 DEF

The yarn, roving, etcetera, in the form of units capable of being unwound and suitable for handling, storing, shipping and use.  2, record 25, English, - package

Record number: 25, Textual support number: 1 OBS

Packages may be unsupported as skeins or cakes, or prepared with various winding patterns on bobbins, cops, cones, pirns, spools, tubes or beams.  2, record 25, English, - package

Record number: 25, Textual support number: 2 OBS

package: term and definition standardized by ISO [International Organization for Standardization].  3, record 25, English, - package

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 DEF

Fils, stratifil, etcetera, présenté sous forme d'unité dévidable et convenant à la manipulation, au stockage, au transport et à l'utilisation.  2, record 25, French, - enroulement

Record number: 25, Textual support number: 1 OBS

Les enroulements peuvent être sans support ou encore formés de différents croisements de renvidage sur bobines, cops, cônes, canettes, bobines à joues, tubes ou ensouples.  2, record 25, French, - enroulement

Record number: 25, Textual support number: 2 OBS

enroulement : terme et définition normalisés par l'ISO [Organisation internationale de normalisation].  3, record 25, French, - enroulement

Record 25,  Textual support,  Spanish

Record number: 25, Textual support number: 1 DEF

Hilo, bobinado, etcétera, en forma de unidades que se pueden desenvolver y apto para manejo, almacenamiento, embarque y uso.  1, record 25, Spanish, - bobina

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 OBS

A white, crystalline powder with a butterscotch odor... It imparts a "freshly baked" odor and flavor to bread and cakes. Used as a synthetic chocolate, coffee, fruit, maple, nut, and vanilla flavoring agent for beverages, ice cream, ices...  5, record 26, English, - 3%2Dhydroxy%2D2%2Dmethyl%2D4H%2Dpyran%2D4%2Done

Record number: 26, Textual support number: 2 OBS

3-hydroxy-2-methyl-4H-pyran-4-one: the capital letter "H" must be italicized; form recommended by the IUPAC (International Union of Pure and Applied Chemistry).  6, record 26, English, - 3%2Dhydroxy%2D2%2Dmethyl%2D4H%2Dpyran%2D4%2Done

Record number: 26, Textual support number: 3 OBS

Also known under the following commercial designations: Corps Praline; Palatone; Vetol; Talmon.  7, record 26, English, - 3%2Dhydroxy%2D2%2Dmethyl%2D4H%2Dpyran%2D4%2Done

Record number: 26, Textual support number: 4 OBS

The word "gamma" must be replaced by the corresponding Greek letter or italicized.  6, record 26, English, - 3%2Dhydroxy%2D2%2Dmethyl%2D4H%2Dpyran%2D4%2Done

Record number: 26, Textual support number: 5 OBS

Chemical formula: C₆H₆O₃  8, record 26, English, - 3%2Dhydroxy%2D2%2Dmethyl%2D4H%2Dpyran%2D4%2Done

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 OBS

Poudre cristalline blanche, d'origine naturelle (aiguilles de pin, écorce de jeunes mélèzes, chicorée) ou artificielle, employée comme arôme de fruit, de café, de vanille ou de chocolat pour les boissons, la crème glacée, les bonbons, etc.  5, record 26, French, - 3%2Dhydroxy%2D2%2Dm%C3%A9thyl%2D4H%2Dpyran%2D4%2Done

Record number: 26, Textual support number: 1 CONT

Il semble logique a priori de considérer en premier lieu comme responsable de la flaveur du pain [...] toute substance aromatique que l'on pourra y déceler. C'est ainsi qu'en 1910 on avait isolé le maltol [...]  6, record 26, French, - 3%2Dhydroxy%2D2%2Dm%C3%A9thyl%2D4H%2Dpyran%2D4%2Done

Record number: 26, Textual support number: 2 OBS

3-hydroxy-2-méthyl-4H-pyran-4-one : la lettre majuscule «H» s'écrit en italique; forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée).  7, record 26, French, - 3%2Dhydroxy%2D2%2Dm%C3%A9thyl%2D4H%2Dpyran%2D4%2Done

Record number: 26, Textual support number: 3 OBS

Le mot «gamma» doit être remplacé par la lettre grecque correspondante ou écrit en italique.  8, record 26, French, - 3%2Dhydroxy%2D2%2Dm%C3%A9thyl%2D4H%2Dpyran%2D4%2Done

Record number: 26, Textual support number: 4 OBS

Formule chimique : C₆H₆O₃  9, record 26, French, - 3%2Dhydroxy%2D2%2Dm%C3%A9thyl%2D4H%2Dpyran%2D4%2Done

Record 26,  Textual support,  Spanish

Record number: 26, Textual support number: 1 OBS

Fórmula química: C₆H₆O₃  2, record 26, Spanish, - %C3%A1cido%20laric%C3%ADnico

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 CONT

Dulce de leche... is a traditional candy in Argentina, Brazil, Chile, Colombia, Peru, Uruguay and other parts of South America. Its most basic recipe mixes boiled milk and sugar, although other ingredients may be included to achieve special properties. It can be prepared by buying sweetened condensed milk and cooking it for several hours until it caramelizes. It is used to flavour candies or other sweet foods, such as cakes, biscuits or ice cream, as well as flan. It is also a popular spread on toast.  3, record 27, English, - milk%20jam

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 CONT

Dulce de leche [...] Cette confiture de lait a, depuis quelques années, traversé ses frontières sud-américaines. Elle se sert avec du pain comme une confiture, garnit les chocolats et se laisse napper entre un empilage de crêpes.  3, record 27, French, - confiture%20de%20lait

Record 27,  Textual support,  Spanish

Record number: 27, Textual support number: 1 DEF

Dulce que se hace con leche azucarada, aromatizada generalmente con vainilla, y sometida a cocción lenta y prolongada.  2, record 27, Spanish, - dulce%20de%20leche

Record number: 27, Textual support number: 1 CONT

El dulce de leche posee un aspecto de consistencia cremosa, pastosa, lisa y untable, que se prepara cociendo a fuego lento leche y azúcar, hasta que adquiere un color castaño acaramelado característico y uniforme, con consistencia espesa de sabor dulce y lácteo.  5, record 27, Spanish, - dulce%20de%20leche

Record number: 27, Textual support number: 1 OBS

Cajeta. Dulce de leche de cabra, sumamente espeso.  2, record 27, Spanish, - dulce%20de%20leche

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 CONT

This classic Greek cheese is traditionally made of sheep's or goat's milk, though today large commercial producers often make it with cow's milk.... White, crumbly and rindless, feta is usually pressed into square cakes. It has a rich, tangy flavor, contains from 45 to 60 percent milk fat and can range in texture from soft to semidry.  3, record 28, English, - Feta%20cheese

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 CONT

Le ou la féta [est] fondamentalement un fromage de brebis, [...] on fait également de la féta au lait de chèvre ou de vache [...]  3, record 28, French, - f%C3%A9ta

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 DEF

A clear liqueur distilled from cherries and their almond-flavoured stones that is used in sponge cakes, for macerating and to flavour dishes containing fruit.  3, record 29, English, - kirsch

Record number: 29, Textual support number: 1 OBS

In cookery, it’s most prominently known as a flavorful addition to fondue and cherries jubilee.  2, record 29, English, - kirsch

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 OBS

Eau-de-vie obtenue par double distillation de jus fermenté de cerises.  2, record 29, French, - kirsch

Record 29,  Textual support,  Spanish

Record number: 29, Textual support number: 1 DEF

Aguardiente de cerezas fermentadas.  1, record 29, Spanish, - kirsch

Record number: 29, Textual support number: 1 CONT

Para fabricar kirsch se aplastan las cerezas ya maduras cuidando, no obstante, de no partir los huesos. Se deja macerar la pulpa y luego se destila. El olor característico de este aguardiente se debe a la presencia de ínfimas proporciones de ácido cianhídrico y de aldehído benzoico.  1, record 29, Spanish, - kirsch

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 DEF

A yeast (commonly Saccharomyces cerevisiae) used or suitable for use as leaven ...  5, record 30, English, - baker%27s%20yeast

Record number: 30, Textual support number: 1 CONT

The two forms of baker's yeast are compressed cakes(also called fresh yeast) and dehydrated granules(dry yeast).  6, record 30, English, - baker%27s%20yeast

Record number: 30, Textual support number: 2 CONT

The term ["baker’s yeast" is] now used for what was commonly called distillers’ yeast, namely Saccharomyces cerevisiae, grown on a specially prepared molasses wort and using pure culture seed yeast. Baker’s yeast is produced in special factories devoted to its production and not as a by-product of some other fermentation process.  3, record 30, English, - baker%27s%20yeast

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 CONT

La levure sert, en panification, d'agent de fermentation. Le gaz carbonique et l'alcool éthylique sont les principaux produits obtenus de la fermentation des sucres libres sous l'action de la levure de boulangerie (Saccharomyces cerevisiae).  4, record 30, French, - levure%20de%20boulangerie

Record number: 30, Textual support number: 1 OBS

Saccharomyces : Levures largement utilisées dans les industries alimentaires : boulangerie, brasserie (Saccharomyces cerevisiae) [...]  5, record 30, French, - levure%20de%20boulangerie

Record 30,  Textual support,  Spanish

Record number: 30, Textual support number: 1 CONT

La levadura de panificación es una especie de la familia Saccharomyces cerevisiae donde los científicos han aislado una cepa que es especialmente adecuada para el proceso de horneado. El nombre es una indicación de la forma en que funciona; sacchar significa que se alimenta de azúcar, myces quiere decir molde, y cerevisiae es una palabra que alguna vez fue usada para la cerveza. Cuando se administra la humedad, la alimentación y el buen ambiente, funcionará apropiadamente. Es de la misma especie utilizada para la producción de bebidas alcohólicas y extractos de sabor.  1, record 30, Spanish, - levadura%20de%20panificaci%C3%B3n

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 CONT

Sweet baked goods(cakes, cookies, muffins, donuts, etc.).  3, record 31, English, - sweet%20baked%20good

Record number: 31, Textual support number: 2 CONT

Traditional sweet baked products — such as cookies, cakes, or muffins — can be reformulated as no sugar added, reduced sugar, and sugar free, providing the consumer with useful tools to lessen the pains of dieting.  2, record 31, English, - sweet%20baked%20good

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 CONT

Produits de pâtisserie (gâteaux, biscuits, muffins, beignes, etc.).  2, record 31, French, - produit%20de%20p%C3%A2tisserie

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 DEF

Pulverized dried meat or fish mixed with hot fat and dried berries and/or other dried fruit into a thick paste, and then formed into loafs or small cakes...  1, record 32, English, - pemmican

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 DEF

Préparation de viande concentrée et séchée [...]  1, record 32, French, - pemmican

Record number: 32, Textual support number: 1 OBS

Mot angl. de l'algonquin pimekkân, de pimii «graisse», et - kan «préparé».  1, record 32, French, - pemmican

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 DEF

A fat replacer which is a proprietary form of pectin that has application in frozen desserts, dressings, soups, cakes, cookies, processed cheeses, yogurts, and a variety of other food products.  1, record 33, English, - Slendid%26trade%3B

Record number: 33, Textual support number: 1 OBS

When replacing fat, [Slendid] provides a creamy, fat-like texture and mouthfeel that is needed in low-fat or no-fat applications.  1, record 33, English, - Slendid%26trade%3B

Record number: 33, Textual support number: 2 OBS

Slendid™: A trademark of Hercules Inc.  2, record 33, English, - Slendid%26trade%3B

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 OBS

Slendid^MC : Marque de commerce de Hercules Inc.  1, record 33, French, - Slendid

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 OBS

A trademark of Crayola (Canada).  1, record 34, English, - Cast%20of%20Characters%26trade%3B

Record number: 34, Textual support number: 2 OBS

Description : Kit for making 51 plaster casts. Comes with brush, 6 cakes of watercolours, 2 containers of varnish, a 454-g bag of plaster and accessories.  1, record 34, English, - Cast%20of%20Characters%26trade%3B

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 OBS

Alphabet et des objets familiers à mouler^MC : Marque de commerce de Crayola, Canada.  1, record 34, French, - Alphabet%20et%20des%20objets%20familiers%20%C3%A0%20mouler

Record number: 34, Textual support number: 2 OBS

Description : Ensemble de jeu pour mouler 51 formes en plâtre et comprenant 1 pinceau, 6 pastilles de peinture à l'eau, 2 contenants de vernis, 1 sac de 454 g de plâtre et différents accessoires.  1, record 34, French, - Alphabet%20et%20des%20objets%20familiers%20%C3%A0%20mouler

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 CONT

Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet. During baking, the mounds of dough spread and flatten. Chocolate chip cookies, oatmeal cookies and rock cakes are popular examples of drop cookies.  2, record 35, English, - drop%20cookie

Record 35,  Textual support,  French

Record 35,  Textual support,  Spanish

Record 36,  Textual support,  English

Record number: 36, Textual support number: 1 DEF

A class of simple carbohydrates found naturally in certain plants, such as Jerusalem artichokes, onions, and bananas.  1, record 36, English, - fructooligosaccharide

Record number: 36, Textual support number: 1 CONT

FOS... is used as a sweetening agent, flavor enhancer, bulking agent, and humectant. As a low-calorie sucrose-replacement, FOS is used in cookies, cakes, breads, candies, dairy products, and some beverages. FOS is also added to some Japanese health foods to promote the growth of beneficial bacteria in the gastrointestinal tract.  1, record 36, English, - fructooligosaccharide

Record 36,  Textual support,  French

Record number: 36, Textual support number: 1 DEF

Oligomère naturelle qui contient du fructose que l’on trouve dans les plantes comme l’ail, l’oignon, l’artichaut, l’asperge, l’orge, la banane ou la chicorée.  2, record 36, French, - fructooligosaccharide

Record 36,  Textual support,  Spanish

Record number: 36, Textual support number: 1 DEF

Oligosacárido natural (fibra soluble) que contiene fructosa y se encuentra en variedad de plantas y frutos como el puerro, la cebolla, la achicoria (raíz), el espárrago, el ajo, la alcachofa, el tomate, la alfalfa, el plátano, etc.  1, record 36, Spanish, - fructooligosac%C3%A1rido

Record number: 36, Textual support number: 1 CONT

Las aplicaciones industriales de los FOS abarcan la sustitución de grasas al incluirse como ingrediente de mayonesas ligeras y quesos bajos en calorías, contribuyen a la reducción del contenido calórico (sucedáneos de chocolate) y a la retención de agua (pastelería, panificación, embutidos), evitan la formación de cristales (heladería), emulsionan (margarinas) y en general modifican la textura o cremosidad de algunos alimentos. Son edulcorantes, por lo que tienen buenas propiedades organolépticas (aquellas que se aprecian por los sentidos) y se pueden incorporar fácilmente a alimentos.  1, record 36, Spanish, - fructooligosac%C3%A1rido

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 DEF

A disease of the upper respiratory tract of rabbits caused by infection with Pasteurella multocida and characterized by serous and then purulent discharge from the nostrils and eyes which cakes the insides of the forepaws. The rabbit also sneezes and coughs. Pneumonia is a common sequel.  2, record 37, English, - snuffles

Record number: 37, Textual support number: 1 OBS

A disease of rabbits (a form of pasteurellosis)  1, record 37, English, - snuffles

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 OBS

Maladie du lapin (forme de pasteurellose).  1, record 37, French, - coryza%20pasteurellique

Record number: 37, Textual support number: 2 OBS

Le coryza, qui se rencontre chez tous les animaux domestiques, est le plus souvent d'origine virale. Il se caractérise par une sécrétion importante responsable d'encombrement ou d'obstruction au niveau du nez.  2, record 37, French, - coryza%20pasteurellique

Record 37,  Textual support,  Spanish

Record number: 37, Textual support number: 1 DEF

Enfermedad aparato respiratorio del conejo de granja causada por Pasteurella multocida, se caracteriza por respiración forzada, constantes estornudos, flujo nasal, falta de apetito y muerte del animal.  3, record 37, Spanish, - pasteurelosis%20del%20conejo

Record number: 37, Textual support number: 1 CONT

Pasterelosis [...] enfermedad de fácil contagio por vía aérea entre animales muy cercanos, o también de forma directa por contacto de madres a gazapos verticalmente, a través de estornudos, mucosidades, agua de bebida e incluso el personal también podría transmitirla. [La] bacteria patógena Pasteurella multocida provoca la infección y su posterior difusión por vías aéreas respiratorias y por la sangre a todos o algunos de los órganos, finalizando incluso con la muerte de los animales tras una septicemia hemorrágica que afecta a órganos vitales.  2, record 37, Spanish, - pasteurelosis%20del%20conejo

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 CONT

Ice cream pies can be modified by using fruit-flavored gelatin instead of fruits or fruit ice cream... The modified ice cream cake is made by placing alternate layers of ice cream and fruit-flavored gelatin in cake pans.... It is desirable to have the gel filling for ice cream pies and cakes... slightly weaker than that for gelatin cubes.  2, record 38, English, - filling

Record 38,  Textual support,  French

Record number: 38, Textual support number: 1 CONT

Le caséinate sert [...] dans des préparations pour glaçage et garniture des gâteaux.  2, record 38, French, - garniture

Record number: 38, Textual support number: 1 OBS

Ne pas confondre avec le fourrage ou la fourrure qui est une garniture intérieure, exemple, les bonbons fourrés.  3, record 38, French, - garniture

Record 38,  Textual support,  Spanish

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 CONT

Dutch Fried Puffs(Olie Bollen). In the Netherlands, chopped apples or other fruit are sometimes stirred into the batter for these round fried cakes.  2, record 39, English, - dutch%20fried

Record 39,  Textual support,  French

Record 39,  Textual support,  Spanish

Record 40,  Textual support,  English

Record number: 40, Textual support number: 1 DEF

A chocolate-flavoured paste which is eaten mostly spread on breads and toasts or similar pastries such as muffins and pitas.  2, record 40, English, - chocolate%20spread

Record number: 40, Textual support number: 1 OBS

At times it also serves as a filling in pastries and cakes.... Although it tastes, smells, and looks like chocolate it does not solidify. The paste usually contains cocoa and oil, and is also likely to contain milk and additional taste and smell components. At times it also includes nuts or honey.  2, record 40, English, - chocolate%20spread

Record 40,  Textual support,  French

Record number: 40, Textual support number: 1 DEF

Pâte chocolatée utilisée pour tartiner du pain et du pain grillé.  1, record 40, French, - tartinade%20au%20chocolat

Record number: 40, Textual support number: 1 OBS

Cette tartinade a le goût, l'apparence et l'odeur du vrai chocolat, mais reste molle à l'air libre. Certaines tartinades au chocolat contiennent des noix et même du miel.  1, record 40, French, - tartinade%20au%20chocolat

Record 40,  Textual support,  Spanish

Record 41,  Textual support,  English

Record number: 41, Textual support number: 1 CONT

A cake dummy is usually made of hard foam, although other materials such as cardboard or plastic may be used. Just like a real cake, a cake dummy can be round, square, rectangular, or just about any shape you can imagine. The more strange the shape of the cake, the easier it is to use a cake dummy. In cakes used for display or in some decorating competitions, a cake dummy can save the decorator time and money.  1, record 41, English, - dummy%20cake

Record 41,  Textual support,  French

Record number: 41, Textual support number: 1 CONT

Il existe une autre façon plus simple de procéder : le gâteau factice qui compte un seul étage comestible, réservé aux mariés. Ce faux gâteau permet d'avoir une pièce montée symbolique et souvent plus sophistiquée.  1, record 41, French, - g%C3%A2teau%20factice

Record 41,  Textual support,  Spanish

Record 42,  Textual support,  English

Record number: 42, Textual support number: 1 CONT

The chain's frozen-food counter also has chicken shu mai, pierogi, crab cakes and escargots in brioche that are easy to prepare and will be right at home at a New Year's cocktail party.  1, record 42, English, - frozen%2Dfood%20counter

Record 42,  Textual support,  French

Record number: 42, Textual support number: 1 CONT

On trouve le surimi généralement au comptoir des surgelés, vendu en bloc ou sous forme de bâtonnets, miettes, tranches.  1, record 42, French, - comptoir%20des%20surgel%C3%A9s

Record 42,  Textual support,  Spanish

Record 43,  Textual support,  English

Record number: 43, Textual support number: 1 DEF

A flat wire tray on which cakes are set to cool when they are taken out of the oven.  2, record 43, English, - cake%20rack

Record 43,  Textual support,  French

Record number: 43, Textual support number: 1 DEF

Ustensile de pâtisserie, rond ou rectangulaire, en fil de fer étamé ou en fil d'acier inoxydable, souvent doté de petits pieds [, qui est utilisé pour y déposer] certains gâteaux, dès leur démoulage à la sortie du four [...]  1, record 43, French, - grille

Record 43,  Textual support,  Spanish

Record 44,  Textual support,  English

Record number: 44, Textual support number: 1 CONT

A cake decorating book is a perfect choice to decorate the cake. This book provides you essential tips, together with illustrated pictures to decorate your birthday cakes, Christmas cake, wedding cake and party cake.  1, record 44, English, - cake%20decorating%20book

Record 44,  Textual support,  French

Record 44,  Textual support,  Spanish

Record 45,  Textual support,  English

Record number: 45, Textual support number: 1 CONT

The Deer Valley Seafood Buffet at the Deer Valley Ski Resort in Park City, Utah features shrimp, sushi, house-cured gravlax, herring, crab cakes, steamed crab clams, yellow-fin tuna with green-olive pesto, honey soy-glazed Chilean sea bass, etc.  1, record 45, English, - house%2Dcured%20gravlax

Record 45,  Textual support,  French

Record number: 45, Textual support number: 1 OBS

maison : Fait à la maison, du chef. [...] Antonyme : de série, industriel.  2, record 45, French, - gravlax%20maison

Record number: 45, Textual support number: 2 OBS

Un gravlax est nécessairement mariné donc, ce serait redondant de le qualifié avec «mariné».  1, record 45, French, - gravlax%20maison

Record 45,  Textual support,  Spanish

Record 46,  Textual support,  English

Record number: 46, Textual support number: 1 CONT

The Canadian baking industry consists of companies that manufacture bread, cakes, pastries and similar perishable bakery products.  2, record 46, English, - baking%20industry

Record 46,  Textual support,  French

Record number: 46, Textual support number: 1 OBS

Comprend la biscuiterie, la biscotterie et la boulangerie.  3, record 46, French, - industrie%20de%20la%20boulangerie%2Dp%C3%A2tisserie

Record 46,  Textual support,  Spanish

Record 47,  Textual support,  English

Record number: 47, Textual support number: 1 DEF

Ice topography that occurs when wind forces ice cakes or ice floes to override one another.  3, record 47, English, - rafted%20ice

Record number: 47, Textual support number: 1 CONT

Openings in the ice cover create areas of open water that produce the most ice growth, the most turbulent heat flux to the atmosphere, and the most salt flux to the ocean. Ridged ice and rafted ice are produced during a closing event.  4, record 47, English, - rafted%20ice

Record 47,  Textual support,  French

Record number: 47, Textual support number: 1 DEF

glace en piles : Banquise déformée grâce au chevauchement de deux morceaux de glace ou de l'entassement chaotique en crête de morceaux de glace.  2, record 47, French, - glace%20empil%C3%A9e

Record number: 47, Textual support number: 1 CONT

Les ouvertures créent des zones d'eau libre qui sont un siège important de formation de la glace, et qui produisent les flux thermiques les plus turbulents vers l'atmosphère et le plus de flux salins vers l'océan. Les glaces tourmentées et empilées sont produites lors des phénomènes de fermeture.  4, record 47, French, - glace%20empil%C3%A9e

Record 47,  Textual support,  Spanish

Record number: 47, Textual support number: 1 DEF

Tipo de hielo deformado que se forma por pasaje de un trozo sobre otro.  1, record 47, Spanish, - hielo%20sobreescurrido

Record 48,  Textual support,  English

Record number: 48, Textual support number: 1 CONT

Fish Pudding & Fish Cakes. We use only cod when making our homemade fish pudding and fish cakes. Milk is used instead of water, and of course a pinch of this and a dash of that, our "secret ingredients" which make our fish pudding and cakes so prized.  1, record 48, English, - fish%20pudding

Record 48,  Textual support,  French

Record number: 48, Textual support number: 1 OBS

pouding : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2004).  2, record 48, French, - pouding%20de%20poisson

Record 48,  Textual support,  Spanish

Record 49,  Textual support,  English

Record number: 49, Textual support number: 1 DEF

The edible white meat of the coconut, usually shredded for use in cakes, pastries and cooking.  2, record 49, English, - coconut%20meat

Record 49,  Textual support,  French

Record number: 49, Textual support number: 1 CONT

À l'origine, la chair de noix de coco est renfermée dans une coquille brune très dure.  1, record 49, French, - chair%20de%20noix%20de%20coco

Record 49,  Textual support,  Spanish

Record 50,  Textual support,  English

Record number: 50, Textual support number: 1 OBS

Batter : a semiliquid mixture containing flour or other starch used to make cakes and breads...  2, record 50, English, - smooth%20batter

Record 50,  Textual support,  French

Record 50,  Textual support,  Spanish

Record 51,  Textual support,  English

Record number: 51, Textual support number: 1 CONT

SNACK ROUTE. Price-440, 000 + Inventory. a profitable business that is in your control. They operate a wholesale snack route with approximately 125 accounts on an established route. The inventory includes all forms of snack foods such as cakes, candy, cookies, meat snacks, chips, nuts, novelties, etc. They service Southern Michigan and Northern Indiana. Total Asset Value of $23, 500. Located in Southern Michigan. Ask for portfolio number 0414.  2, record 51, English, - snack%20route

Record number: 51, Textual support number: 2 CONT

I am interested in purchasing a small snack route located in South Florida. Willing to invest between $2,500 to $3,000.  3, record 51, English, - snack%20route

Record 51,  Textual support,  French

Record number: 51, Textual support number: 1 OBS

Territoire de distribution d'un grossiste dans la vente d'aliments pour casse-croûte, dépanneur ou autres.  1, record 51, French, - route%20de%20distribution

Record 51,  Textual support,  Spanish

Record 52,  Textual support,  English

Record number: 52, Textual support number: 1 CONT

A Peruvian company... has signed an agreement with the Dominican government for the installation of a plant to process plantains for fortified plantain flour and other products for public school breakfasts.... The plantain flour will be made with a combination of plantains, rice, barley, and vitamins and minerals. It will be used to produce plantain bread, a milk drink and cakes.  2, record 52, English, - plantain%20flour

Record 52,  Textual support,  French

Record number: 52, Textual support number: 1 CONT

Il faut industrialiser les usines de sorte qu'elles puissent élaborer des produits végétaux dérivés tel que des marmelades, des amidons, de la farine de plantain, de la farine de riz, du maïs, et des produits alimentaires pour les animaux et le bétail.  1, record 52, French, - farine%20de%20plantain

Record 52,  Textual support,  Spanish

Record 53,  Textual support,  English

Record number: 53, Textual support number: 1 DEF

A small, unsweetened cake or ball of cornmeal dough freid in deep fat allegedly so called because such cakes were fed to dogs to keep them from begging for scraps while other dishes were cooked.  2, record 53, English, - hush%20puppy