TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 OBS

In an aircraft, ribs are forming elements of the structure of a wing, especially in traditional construction. By analogy with the anatomical definition of "rib," the ribs attach to the main spar, and by being repeated at frequent intervals, form a skeletal shape for the wing. Usually ribs incorporate the airfoil shape of the wing, and the skin adopts this shape when stretched over the ribs. ... The ribs may be light or heavy in design which make them suitable for a wide range of loads.  4, record 1, English, - main%20rib

Record number: 1, Textual support number: 2 OBS

primary rib structure; load-carrying rib: terms standardized by ISO.  5, record 1, English, - main%20rib

Record number: 1, Textual support number: 1 PHR

Rudder, tailplane, wing main rib.  3, record 1, English, - main%20rib

Record number: 1, Textual support number: 2 PHR

Center, inboard main rib.  3, record 1, English, - main%20rib

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Les nervures sont généralement constituées par deux semelles ou «chapeaux de nervure» réunies par une âme qui peut être une simple tôle ajourée ou une véritable poutre en treillis [...] Il existe deux sortes de nervures : – les nervures courantes assurant le maintien du profil et la rigidité générale; – les nervures fortes supportant les efforts localisés.  2, record 1, French, - nervure%20forte

Record number: 1, Textual support number: 1 OBS

nervure forte : terme normalisé par l'ISO.  3, record 1, French, - nervure%20forte

Record number: 1, Textual support number: 2 OBS

nervure forte : terme uniformisé par le Comité d’uniformisation de la terminologie aéronautique (CUTA) - Maintenance.  4, record 1, French, - nervure%20forte

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

(C425) The portion of the carcass after removing ham and shoulder. Sirloin and related belly portion removed(short cut). Backbone and related cartilage removed. Tenderloin removed. Sternum and blade bone removed. Back ribs and side ribs removed(sheet ribbed or single ribbed as specified by buyer). Soft rib bones between side rib and sternum may remain or be removed as specified by buyer. Rind on or rindless(as specified by buyer). With, trim at flank end and leanness(measured at center of loin) to be specified by buyer.  1, record 2, English, - boneless%20middle

Record number: 2, Textual support number: 1 OBS

Source: Canadian Pork Buyer’s Manual. The pork cuts illustrated and described in this manual represent the industry’s basic standard for the primal cuts in the Canadian pork industry.  2, record 2, English, - boneless%20middle

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

(C425) Portion de la demi-carcasse restante après avoir enlevé la cuisse et l'épaule. Pour la coupe courte, surlonge et partie du flanc, correspondante enlevés. Os de l'échine et cartilages correspondants enlevés. Filet, os de poitrine et os de palette enlevés. Côtes levées régulières et de dos enlevées d'une pièce ou individuellement selon les spécifications de l'acheteur. Avec ou sans les cartilages de bout de côte tel que spécifié par l'acheteur. Avec ou sans couenne tel que spécifié par l'acheteur. Dimensions de la pièce, façon de parer le blanc et teneur en gras (mesurée au centre de l'échine) à être spécifiés par l'acheteur.  1, record 2, French, - milieu%20d%C3%A9soss%C3%A9

Record number: 2, Textual support number: 1 OBS

Source : Manuel de l'acheteur de porc canadien. Les coupes illustrées et décrites dans ce manuel constituent les normes de base de l'industrie canadienne du porc.  2, record 2, French, - milieu%20d%C3%A9soss%C3%A9

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

(C425) Es la parte de la canal que queda después de retirar las piernas y la paleta. También se le extrae el solomillo (cadera), el hueso de la espaldilla y los cartílagos. Se extrae el filete. Se extraen el esternón y la paletilla. Se extraen las costillas traseras y abdominales (costillas en lámina o costillas individuales según lo acordado con el cliente). El costillar blando entre la costilla de los flancos y el esternón se pueden dejar o extraer (según lo acordado con el cliente). Con piel o sin piel (según lo acordado con el cliente). La anchura, el corte en la parte final del flanco y la magrez (medida en el centro del lomo) las especificará el comprador. (Tocino en México)  1, record 2, Spanish, - panceta%2Dcorte%20%5C%22Australiano%5C%22

Record number: 2, Textual support number: 1 OBS

Fuente: Manual del Comprador de Carne de Cerdo Canadiense. Los cortes de carne de cerdo ilustrados y descritos en dicho manual representan las normas básicas de la industria porcina canadiense.  2, record 2, Spanish, - panceta%2Dcorte%20%5C%22Australiano%5C%22

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A strongly built device for pulling ribs together following retraction for surgical access to the thoracic cavity.  3, record 3, English, - rib%20approximator

Record number: 3, Textual support number: 1 OBS

[The rib] approximators are usually manual, handheld instruments with two arms pivoted at the center; the distal ends are configured to hold a rib in an anatomically correct position. The proximal ends are configured as handles to manipulate the approximator arms.  4, record 3, English, - rib%20approximator

Record 3,  Textual support,  French

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A steak cut from the beef tenderloin, which is a long tapered muscle located near the spine between the rib section and the sirloin [and which] is a boneless cut one to two inches thick, very lean with little marbeling, quite tender in texture, and often very expensive.  2, record 4, English, - filet%20mignon

Record number: 4, Textual support number: 1 OBS

In the United States, the Filet Mignon is usually cut from the large end of the tenderloin, between the center section(chateaubriand) and the butt end of the tenderloin. For French chefs, the Filet Mignon often refers to a steak cut from the small end of the tenderloin near the 13th rib.  2, record 4, English, - filet%20mignon

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Pièce de boucherie détaillée à la pointe du filet.  2, record 4, French, - filet%20mignon

Record 4,  Textual support,  Spanish