TERMIUM Plus®

From: Translation Bureau

On social media

Consult the Government of Canada’s terminology data bank.

CRISP BREAD [8 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2023-11-16

English

Subject field(s)
  • Breadmaking
OBS

crusty : Said of a loaf or slice of bread having a crisp or thick brown outer portion or surface.

French

Domaine(s)
  • Boulangerie
DEF

[Pain] de forme allongée, à la croûte épaisse, croustillante et à la mie tendre.

Spanish

Save record 1

Record 2 2014-08-12

English

Subject field(s)
  • Breadmaking
  • Recipes
  • Restaurant Menus
DEF

A small cube of bread toasted or fried crisp and used in soups [as a garnish].

French

Domaine(s)
  • Boulangerie
  • Recettes de cuisine
  • Menus (Restauration)
DEF

Petit dé de pain séché, grillé ou frit, destiné à garnir les potages et les salades.

Spanish

Campo(s) temático(s)
  • Panificación
  • Recetas de cocina
  • Menú (Restaurantes)
DEF

Trozo de pan, usualmente en forma de cubo, frito u horneado, condimentado con hierbas aromáticas y/o especias, y que se suele agregar a la ensalada, puré, crema, sopa, etcétera para darle un toque final crujiente.

Save record 2

Record 3 2004-12-01

English

Subject field(s)
  • Food Industries
  • Breadmaking
DEF

Italian "finger rolls" or stick bread, 15-45 cm(6-18 inches) long, and normally crisp and dry.

OBS

Usually used in the plural.

OBS

Italians serve these crunchy breadsticks before Italian meals, to keep their guests occupied without filling them up too much.

French

Domaine(s)
  • Industrie de l'alimentation
  • Boulangerie
DEF

Bâtonnet sec et croustillant, de la grosseur d'un crayon fait d'une pâte à pain additionnée d'huile. D'origine italienne, plus particulièrement turinois, les gressins (grissini) servent d'amuse-gueule (enroulés dans une tranche de jambon) et remplacent le pain.

Spanish

Campo(s) temático(s)
  • Industria alimentaria
  • Panificación
DEF

Pan de mesa en forma de varilla, muy quebradizo.

Save record 3

Record 4 2001-11-05

English

Subject field(s)
  • Food Industries
  • Breadmaking
DEF

The hard crisp outer part of a loaf of bread.

French

Domaine(s)
  • Industrie de l'alimentation
  • Boulangerie
DEF

La partie externe, dure et croustillante d'un pain.

Spanish

Save record 4

Record 5 2000-07-07

English

Subject field(s)
  • Breadmaking
CONT

Bread made by baking dough which has not been leavened with yeast or baking powder. Matzo is baked to a crisp texture, while pita and chapatis have a softer texture.

OBS

Flat breads: Mostly ethnic breads and the most widely consumed bread type in the world.

French

Domaine(s)
  • Boulangerie
OBS

Catégorie de pains non levés et cuits qui comprend la gamme des pains indiens, mexicains, libanais, arabes [...] etc.

Spanish

Save record 5

Record 6 1999-07-14

English

Subject field(s)
  • Breadmaking
DEF

Cutting the top of a loaf to allow for expansion of the bread while in the oven. This allows the loaf to bloom as it goes through oven spring at the beginning of baking. It also allows the crust to have more crisp fold of dough and lends aesthetic appeal to the loaf by the design off the cuts.

French

Domaine(s)
  • Boulangerie
DEF

Incision du pâton au rasoir, juste avant l'enfournement, qui permettra au pain de mieux se développer durant la cuisson et qui signera le travail du boulanger.

Spanish

Save record 6

Record 7 1994-10-18

English

Subject field(s)
  • Food Industries
DEF

A dry wafer made of rye flour dough and used esp. among Scandinavian peoples.

CONT

Improved milling techniques(from the introduction of water mills) and the availability of larger amounts of wheat and flour. Thin bread was produced in larger quantities, and the dry, crisp product was stored for longer periods. This required large bread irons to produce flatbrod which is still widespread in western Scandinavia.(Bread Around the World).

OBS

Flatbread is a translation of the Norwegian flatbrød.

French

Domaine(s)
  • Industrie de l'alimentation

Spanish

Save record 7

Record 8 1986-09-25

English

Subject field(s)
  • General Vocabulary
  • Restaurant Menus
  • Table Service (Restaurants)
OBS

toast : to make(as bread) crisp, hot, and brown by heat(a toasted cheese sandwich)

French

Domaine(s)
  • Vocabulaire général
  • Menus (Restauration)
  • Service des tables (Restauration)
OBS

Pain grillé

OBS

Plain ou toasté : Terme à proscrire, que l'on entend dans les restaurants.

OBS

(Faute) Voulez-vous votre sandwich plain ou toasté? (CORRECT) Voulez-vous votre sandwich nature ou grillé?

Spanish

Save record 8

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2026
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Display options

Change the order of display of the official languages of Canada
Option to display the non-official languages (Spanish or Portuguese)
Display definitions, contexts, etc., on records

Features

GCtranslate (available on the Government of Canada network only)

Use this artificial intelligence prototype to translate Government of Canada content up to and including Protected B. Available to employees of selected departments and agencies only.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: