TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

We define wild meat... as any meat that is taken from animals captured in the wild. This includes insects, reptiles, fish, birds and mammals.  2, record 1, English, - wild%20meat

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Nous définissons la viande sauvage comme toute viande qui provient d'animaux capturés dans la nature. Cela comprend les insectes, les reptiles, les poissons, les oiseaux et les mammifères.  2, record 1, French, - viande%20sauvage

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

A pollotarian(aka a pollovegetarian or a pollo-vegetarian) is someone who will not eat the flesh of any red meat mammals, but [whose diet] does include chicken, turkey and other poultry. They may or may not also exclude fish, seafood or products like eggs and dairy from their diet. Reasons for exclusion vary from taste preference to ethical issues.  4, record 2, English, - pollotarian

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

A diet typical of many Mediterranean countries... that consists mainly of cereals, grains, vegetables, beans, fruits, and nuts along with moderate amounts of fish, cheese, olive oil, and wine and little red meat.  2, record 3, English, - Mediterranean%20diet

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Riche en légumes, fruits, grains entiers, huile d'olive, légumineuses, noix, graines, poisson et fruits de mer, le régime méditerranéen fait place à la volaille, aux œufs et aux produits laitiers. Il est pauvre en viande rouge et en aliments sucrés.  2, record 3, French, - r%C3%A9gime%20m%C3%A9diterran%C3%A9en

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

A vegan diet includes only plant-based nutrients, excluding meat, fish, dairy, and eggs.  1, record 4, English, - vegan%20diet

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

A person who eats a predominantly vegetarian diet, but who eats meat or fish occasionally.  3, record 5, English, - flexitarian

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Personne dont le régime alimentaire est essentiellement végétarien, qui consomme occasionnellement du poisson ou de la viande.  6, record 5, French, - flexitarien

Record number: 5, Textual support number: 1 CONT

Les flexitariens ne sont pas des végétariens traditionnels (on les appelle aussi semi-végétariens). Ils continuent à manger de la viande, de la volaille, du poisson et des produits d'origine animale en petites quantités.  3, record 5, French, - flexitarien

Record number: 5, Textual support number: 1 OBS

flexivégétarien; flexivégétarienne : désignations publiées au Journal officiel de la République française le 7 septembre 2018.  7, record 5, French, - flexitarien

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 DEF

[...] persona que es flexible en la dieta vegetariana porque introduce en ella otro tipo de alimentos[, como carne y pescado]  1, record 5, Spanish, - flexitariano

Record number: 5, Textual support number: 1 OBS

flexitariano; flexivegetariano: La Fundación del Español Urgente (Fundéu BBVA), con el asesoramiento de la Real Academia Española, indica que la palabra "flexitariano", a partir de flexible y vegetariano, es adecuada para designar a quien sigue una dieta vegetariana de manera flexible. [...] En la prensa, aparece también la variante "flexivegetariano" [...]  1, record 5, Spanish, - flexitariano

Record number: 5, Textual support number: 2 OBS

semi-: La Fundación del Español Urgente (Fundéu BBVA), con el asesoramiento de la Real Academia Española, indica que el prefijo "semi-" se escribe unido a la palabra a la que acompaña.  1, record 5, Spanish, - flexitariano

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A machine used to render fat by indirect heat.  3, record 6, English, - fat%20melter

Record number: 6, Textual support number: 1 CONT

Every person who carries on the business or trade, whensoever established, of bone boiler; fertilizer manufacturer or manufacturer of meal from crustacea, fish, meat, animal offal or other animal organic matter; soap boiler; fat melter, tallow melter; or fat... shall-cause all untreated material, manufactured products, residues and waste, and all other material used on or in connection with the premises where his trade is carried on, from which any offensive or noxious odours, vapours, gases or effluvia may be generated, to be placed or stored in a specially constructed storeroom or place and, where necessary, placed in closed receptacles and so handled as to prevent any offensive odour, vapour, gas, effluvium, refuse from boiling pans or residue or any other offensive material likely to produce therefrom, from escaping into the external air...  1, record 6, English, - fat%20melter

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Machine utilisée pour fondre les suifs et les graisses animales dans un abattoir.  2, record 6, French, - fondoir

Record number: 6, Textual support number: 1 CONT

Chaque abattoir était pourvu d'une triperie et de fondoirs à suif (graisse animale utilisée pour des bougies).  1, record 6, French, - fondoir

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

[A] machine [that] splits fish heads and tears the gills out.  4, record 7, English, - fish%20head%20splitter

Record number: 7, Textual support number: 1 CONT

… a fish head splitter has been developed that removes meat from the cheeks, neck, and other areas previously considered too difficult to access.  1, record 7, English, - fish%20head%20splitter

Record 7,  Textual support,  French

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Deheading. The head constitutes 10-20 [percent] of the total fish weight and it is cut off … Different cutting techniques [are] used for deheading … A cut around the operculum … results in lowest meat loss. This technique is … more efficient than the straight cut commonly used in mechanized systems.  1, record 8, English, - deheading

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

L'étêtage d'un poisson ou d'un amphibien consiste à couper la tête de l'animal […]  1, record 8, French, - %C3%A9t%C3%AAtage

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 CONT

Pescado entero, pescado eviscerado y descabezado y filetes de pescado de las siguientes especies capturadas en el mar [...].  1, record 8, Spanish, - descabezado

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

To salt a product in a watertight container so that the meat or fish is cured in the pickle that is formed.  3, record 9, English, - pickle%20cure

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Saler un produit avec du sel sec dans un récipient étanche et le laisser reposer dans la saumure formée.  1, record 9, French, - saler%20dans%20sa%20propre%20saumure

Record number: 9, Textual support number: 1 OBS

saler dans sa propre saumure; saler en saumure; saler en bac : désignations normalisées par le Bureau de normalisation du Québec (BNQ) en 1993.  3, record 9, French, - saler%20dans%20sa%20propre%20saumure

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Preserving foods by smoking dates back to prehistoric times. Among the foods preserved in this manner were meat, fish, and milk curds.  3, record 10, English, - smoking

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Méthode utilisée pour conserver et parfumer les viandes, les charcuteries et les poissons.  3, record 10, French, - fumage

Record number: 10, Textual support number: 1 OBS

fumage : désignation normalisée par le Bureau de normalisation du Québec (BNQ) en 1990.  4, record 10, French, - fumage

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 DEF

Técnica [...] que consiste en someter [los] alimentos a humo proveniente de fuegos realizados [con] maderas de poco nivel de resina.  2, record 10, Spanish, - ahumado

Record number: 10, Textual support number: 1 OBS

Este proceso, además de dar sabores ahumados sirve como conservador alargando la vida de los alimentos.  2, record 10, Spanish, - ahumado

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Oil/water separators are devices commonly used as a method to separate oils from a variety of wastewater discharges. They are typically installed in industrial and maintenance areas and receive oily wastewater generated during processes such as aircraft and vehicle maintenance and washing, seed processing, meat and fish processing, metal cutting, etc.  3, record 11, English, - oil%2Dwater%20separator

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

Un séparateur eau-huile peut être défini comme une chambre de séparation dans laquelle sont créées les conditions pour que les gouttelettes d'huile dispersées dans l'eau se séparent en raison de la différence entre les densités respectives de l'huile et de l'eau. Un tel équipement permet donc de traiter les eaux contaminées par des huiles ou des hydrocarbures.  1, record 11, French, - s%C3%A9parateur%20eau%2Dhuile

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

Meat cutters prepare standard cuts of meat, poultry and fish or products such as sausage in processing plants or retail food establishments.  2, record 12, English, - meat%20cutter

Record 12,  Textual support,  French

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

A diet based on grains, pulses, nuts, seeds, and fruit and vegetables that excludes the consumption of meat, poultry, game, fish, shellfish or slaughter by-products, but that may include the use of dairy products and eggs.  2, record 13, English, - vegetarian%20diet

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

Le régime végétarien le plus courant, dénommé ovo-lacto-végétarisme, est basé sur la consommation de fruits et légumes (riches en fibres et en vitamines et sels minéraux), de céréales et légumineuses, d'œufs, de lait et de produits laitiers. Ce régime végétarien exclut les viandes, les charcuteries et les produits de la pêche.  2, record 13, French, - r%C3%A9gime%20v%C3%A9g%C3%A9tarien

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 CONT

Una dieta vegetariana se enfoca a la alimentación con verduras. Esto incluye frutas, verduras, guisantes y alubias secas, granos, semillas y nueces. No existe un único tipo de dieta vegetariana. Los modelos de alimentación vegetariana suelen entrar en uno de los siguientes grupos: la dieta vegetariana estricta, que excluye todas las carnes y productos animales; la dieta lacto vegetariana, que incluye alimentos derivados de las plantas y productos lácteos; la dieta lacto-ovo vegetariana, que incluye productos lácteos y huevos.  1, record 13, Spanish, - dieta%20vegetariana

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

A large, hearty breakfast that can include fruit or juice, eggs, ham or other meat, fish, cereal, baked goods, jam and tea.  2, record 14, English, - English%20breakfast

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

Pour commencer la journée d'un bon pied, nous profitons pour la première fois d'un véritable petit déjeuner anglo-saxon; au menu, œufs, bacon, tomates et toasts [...]  1, record 14, French, - petit%20d%C3%A9jeuner%20%C3%A0%20l%27anglaise

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

Fish cakes prepared from crab meat, bread crumbs, butter, eggs, seasoning. etc. and fried in deep fat.  1, record 15, English, - crab%20cake

Record 15,  Textual support,  French

Record number: 15, 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 15, French, - beignet%20de%20crabe

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

Hollandaise sauce seasoned(as with minced shallots, tarragon, and chervil) and served with meat or fish.  1, record 16, English, - b%C3%A9arnaise%20sauce

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

Sauce relevée pour viandes et poissons grillés. (Elle se compose de vinaigre, avec cerfeuil, échalote, estragon finement hachés, auxquels on ajoute des jaunes d'œufs et du beurre fin).  1, record 16, French, - sauce%20b%C3%A9arnaise

Record number: 16, Textual support number: 1 OBS

Sous béarnais dans le Grand Larousse encyclopédique en dix volumes (LGRAN).  3, record 16, French, - sauce%20b%C3%A9arnaise

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

A flavorful liquid resulting from the long simmering of meat, vegetables, poultry or fish.  3, record 17, English, - broth

Record number: 17, Textual support number: 1 OBS

bouillon: The French word for broth.  4, record 17, English, - broth

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 DEF

Liquide obtenu après la cuisson prolongée de viandes (bœuf, veau, poule) ou de légumes dans de l'eau bouillante.  2, record 17, French, - bouillon

Record number: 17, Textual support number: 1 OBS

Ne pas confondre avec «bouillon industriel» qui est le produit après adjonction d'eau, un bouillon analogue à celui qui est préparé en cuisine [...]  3, record 17, French, - bouillon

Record 17,  Textual support,  Spanish

Record number: 17, Textual support number: 1 DEF

Alimento líquido más o menos concentrado que resulta de la cocción en agua de carne, pollo, pescado, verduras, etc. con hierbas aromáticas.  2, record 17, Spanish, - caldo

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

This term refers to many culinary preparations; fat or lean stock, or meat juices used for sauces, stews or braising.... The necessary stades are : broth, clear soup, veal stock, white and brown(thin and thick), juice from braised meat, poultry and game stock, fish stock....  1, record 18, English, - poultry%20stock

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

Les fonds sont utilisés clairs ou liés. Ils sont à base de veau, de bœuf ou de volaille, voire de gibier, de légumes et d'aromates (les fonds de poisson sont habituellement appelés «fumets»).  1, record 18, French, - fond%20de%20volaille

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

A dish prepared chiefly from bean sprouts, bamboo shoots, water chestnuts, onions, mushrooms, and meat or fish and served with rice and soy sauce.  2, record 19, English, - chop%20suey

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

Mélange de légumes émincés et sautés accompagnés, le plus souvent, de poulet et de viande de porc ou de bœuf détaillés en lamelles.  2, record 19, French, - chop%20suey

Record 19,  Textual support,  Spanish

Record number: 19, Textual support number: 1 DEF

Plato típico de origen chino elaborado con carne de pollo, res o cerdo, verduras, germen de bambú o soja, especias y salsa de soja, acompañado con arroz o fideos.  2, record 19, Spanish, - chop%20suey

Record number: 19, Textual support number: 1 OBS

El término "chop suey" significa "trozos mezclados".  2, record 19, Spanish, - chop%20suey

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 DEF

A type of ship typically used to transport perishable commodities which require temperature-controlled transportation, such as fruit, meat, fish, vegetables, dairy products and other foods.  7, record 20, English, - refrigerated%20cargo%20ship

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 DEF

Navire de charge transportant des produits périssables et exigeant une certaine réfrigération durant leur transport, comme les fruits ou la viande. Ils incluent de nombreux systèmes de réfrigération et sont souvent rapides.  5, record 20, French, - navire%20frigorifique

Record 20,  Textual support,  Spanish

Record number: 20, Textual support number: 1 DEF

Buque especializado en el transporte de cargas refrigeradas.  4, record 20, Spanish, - buque%20frigor%C3%ADfico

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 DEF

A diet that excludes animal products such as meat, chicken, fish and seafood.  2, record 21, English, - vegetarianism

Record number: 21, Textual support number: 1 OBS

Vegetarianism may include certain animal products such as milk, butter, eggs and honey.  3, record 21, English, - vegetarianism

Record number: 21, Textual support number: 2 OBS

Not to be confused with "veganism."  3, record 21, English, - vegetarianism

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 DEF

Régime alimentaire qui exclut la chair animale comme la viande, la volaille, le poisson et les fruits de mer[,] mais qui permet certains produits du règne animal comme le lait, le beurre, les œufs et le miel.  2, record 21, French, - v%C3%A9g%C3%A9tarisme

Record number: 21, Textual support number: 1 OBS

Ne pas confondre avec «végétalisme».  3, record 21, French, - v%C3%A9g%C3%A9tarisme

Record number: 21, Textual support number: 2 OBS

végétarisme : terme tiré du mini-lexique «Droit animalier» et reproduit avec l'autorisation du Centre de ressources en français juridique de l'Université de Saint-Boniface.  4, record 21, French, - v%C3%A9g%C3%A9tarisme

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 CONT

Even the fattiest fish have a fat content similar to lean meats, and contain less fat than most ground beef, some processed meats, and the fattiest(skin and dark meat) portions of some poultry products.  2, record 22, English, - fat%20content

Record number: 22, Textual support number: 1 PHR

standard fat content  3, record 22, English, - fat%20content

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 CONT

Certes, la teneur en matières grasses des produits allégés en gras est diminuée mais, en contrepartie, la quantité de glucides (fibres, amidon) et de sucre augmente souvent.  3, record 22, French, - teneur%20en%20mati%C3%A8res%20grasses

Record number: 22, Textual support number: 1 PHR

teneur standard en matières grasses  4, record 22, French, - teneur%20en%20mati%C3%A8res%20grasses

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 DEF

[Referring to a food] that is in a form that is edible without washing, cooking, or additional preparation by the food establishment or consumer and that is reasonably expected to be consumed in that form.  3, record 23, English, - ready%2Dto%2Deat

Record number: 23, Textual support number: 1 PHR

ready-to-eat fish, ready-to-eat food, ready-to-eat food product, ready-to-eat frozen food, ready-to-eat meat product, ready-to-eat poultry product  4, record 23, English, - ready%2Dto%2Deat

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 DEF

[Se dit d'un aliment] qui est dans une forme qui est comestible sans [lavage, cuisson] ou préparation supplémentaire par l'établissement alimentaire ou le consommateur et qui est raisonnablement censé être consommé sous cette forme.  5, record 23, French, - pr%C3%AAt%2D%C3%A0%2Dmanger

Record number: 23, Textual support number: 1 PHR

aliment prêt-à-manger, aliment prêt-à-manger congelé, poisson prêt-à-manger, produit alimentaire prêt-à-manger, produit de viande prêt-à-manger, produit de volaille prêt-à-manger  6, record 23, French, - pr%C3%AAt%2D%C3%A0%2Dmanger

Record 23,  Textual support,  Spanish

Record number: 23, Textual support number: 1 CONT

La demanda de los consumidores de productos prácticos, así como de porciones más pequeñas está impulsando la creación de un amplio abanico de productos de frutas y hortalizas listos para cocinar y listos para consumir.  1, record 23, Spanish, - listo%20para%20consumir

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 DEF

A bacterial cellulitis due to infection with Erysipelothrix rhusiopathiae, usually occurring as an occupational disease associated with the handling of infected fish, shellfish, meat or poultry.  4, record 24, English, - erysipeloid

Record number: 24, Textual support number: 1 OBS

A26: code used in the International Statistical Classification of Diseases and Related Health Problems.  5, record 24, English, - erysipeloid

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 DEF

Dermite microbienne professionnelle (bouchers, charcutiers, poissonniers, vétérinaires) due à Erysipelothrix rhusiopathiae [...]  3, record 24, French, - %C3%A9rysip%C3%A9lo%C3%AFde

Record number: 24, Textual support number: 1 OBS

A26 : code de la Classification statistique internationale des maladies et des problèmes de santé connexes.  4, record 24, French, - %C3%A9rysip%C3%A9lo%C3%AFde

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 CONT

No person shall sell prepared fish or prepared meat that contains more than : that amount of filler, fish binder or other ingredients that is represented by four per cent reducing sugars, calculated as dextrose,... 70 per cent moisture where such prepared fish contains filler.  1, record 25, English, - prepared%20fish

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 CONT

Est interdite la vente de poisson préparé ou de chair de poisson préparée qui renferme : plus que la quantité de remplissage, de liant à poisson, ou d'autres ingrédients, que représente quatre pour cent de sucres réducteurs, calculés en dextrose [...] plus de 70 pour cent d'humidité, lorsque ledit poisson préparé contient du remplissage.  2, record 25, French, - poisson%20pr%C3%A9par%C3%A9

Record number: 25, Textual support number: 2 CONT

Le marché du poisson frais est, en France, concurrencé par deux types de poisson préparé : les produits fumés ou salés, dont le plus important est la morue salée; les produits surgelés, en quoi les spécialistes des pêches maritimes s'accordent à voir la formule d'avenir qui doit l'emporter sur les conserves et même le poisson frais.  3, record 25, French, - poisson%20pr%C3%A9par%C3%A9

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 OBS

Supervisors in this unit group supervise and co-ordinate the activities of workers who operate processing and packaging machines, and workers who grade food and beverage products. They are employed in fruit and vegetable processing plants, dairies, flour mills, bakeries, sugar refineries, fish plants, meat plants, breweries and other food and beverage processing establishments.  1, record 26, English, - Supervisors%2C%20food%20and%20beverage%20processing

Record number: 26, Textual support number: 2 OBS

9213: classification system code in the National Occupational Classification.  2, record 26, English, - Supervisors%2C%20food%20and%20beverage%20processing

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 OBS

Les surveillants de ce groupe de base supervisent et coordonnent les tâches des ouvriers qui font fonctionner des machines utilisées dans la transformation et l'emballage, ainsi que les ouvriers au classement des aliments et des boissons. Ils travaillent dans des usines de transformation des fruits et des légumes, des laiteries, des minoteries, des pâtisseries, des raffineries de sucre, des usines de traitement du poisson et de transformation des viandes, des brasseries, et d'autres établissements de transformation des aliments et des boissons.  1, record 26, French, - Surveillants%2Fsurveillantes%20dans%20la%20transformation%20des%20aliments%20et%20des%20boissons

Record number: 26, Textual support number: 2 OBS

9213 : code du système de classification de la Classification nationale des professions.  2, record 26, French, - Surveillants%2Fsurveillantes%20dans%20la%20transformation%20des%20aliments%20et%20des%20boissons

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 OBS

Testers and graders in this unit group test or grade ingredients and finished food or beverage products to ensure conformance to company standards. They are employed in fruit and vegetable processing plants, dairies, flour mills, bakeries, sugar refineries, fish plants, meat plants, breweries and other food and beverage processing plants.  1, record 27, English, - Testers%20and%20graders%2C%20food%20and%20beverage%20processing

Record number: 27, Textual support number: 2 OBS

9465: classification system code in the National Occupational Classification.  2, record 27, English, - Testers%20and%20graders%2C%20food%20and%20beverage%20processing

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 OBS

Les échantillonneurs et les trieurs de ce groupe de base vérifient, classent ou trient les matières premières et les produits finis dans les aliments ou les boissons pour assurer la conformité aux normes de l'entreprise. Ils travaillent dans des usines de transformation de fruits et de légumes, des laiteries, des minoteries, des boulangeries-pâtisseries, des raffineries de sucre, des usines de transformation du poisson et de la viande, des brasseries et d'autres usines de transformation des aliments et des boissons.  1, record 27, French, - %C3%89chantillonneurs%2F%C3%A9chantillonneuses%20et%20trieurs%2Ftrieuses%20dans%20la%20transformation%20des%20aliments%20et%20des%20boissons

Record number: 27, Textual support number: 2 OBS

9465 : code du système de classification de la Classification nationale des professions.  2, record 27, French, - %C3%89chantillonneurs%2F%C3%A9chantillonneuses%20et%20trieurs%2Ftrieuses%20dans%20la%20transformation%20des%20aliments%20et%20des%20boissons

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 OBS

Butchers, meat cutters and fishmongers, retail and wholesale, prepare standard cuts of meat, poultry, fish and shellfish for sale in retail or wholesale food establishments. They are employed in supermarkets, grocery stores, butcher shops and fish stores or may be self-employed.  1, record 28, English, - Butchers%2C%20meat%20cutters%20and%20fishmongers%20%2D%20retail%20and%20wholesale

Record number: 28, Textual support number: 2 OBS

6331: classification system code in the National Occupational Classification.  2, record 28, English, - Butchers%2C%20meat%20cutters%20and%20fishmongers%20%2D%20retail%20and%20wholesale

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 OBS

Les bouchers, les coupeurs de viande et les poissonniers – commerce de gros ou de détail préparent des coupes régulières de viande, de volaille, de poisson et de crustacés qui seront vendues par des détaillants ou des grossistes de produits alimentaires. Ils travaillent dans des supermarchés, des épiceries, des boucheries, des poissonneries, ou ils peuvent être des travailleurs autonomes.  1, record 28, French, - Bouchers%2Fbouch%C3%A8res%2C%20coupeurs%2Fcoupeuses%20de%20viande%20et%20poissonniers%2Fpoissonni%C3%A8res%20%2D%20commerce%20de%20gros%20et%20de%20d%C3%A9tail

Record number: 28, Textual support number: 2 OBS

6331 : code du système de classification de la Classification nationale des professions.  2, record 28, French, - Bouchers%2Fbouch%C3%A8res%2C%20coupeurs%2Fcoupeuses%20de%20viande%20et%20poissonniers%2Fpoissonni%C3%A8res%20%2D%20commerce%20de%20gros%20et%20de%20d%C3%A9tail

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 OBS

... with respect to unfrozen or frozen lobster meat, means the weight of the edible contents of a container after the liquid has been drained from the container by a method approved by the Minister and, with respect to any other fish, means the total weight of the edible contents of a container.  1, record 29, English, - net%20weight

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 OBS

[...] pour ce qui est de la chair de homard non congelée ou congelée, désigne le poids du contenu comestible d'un récipient, après égouttage suivant une méthode approuvée par le ministre et, pour ce qui est de toute autre espèce de poisson, le poids de tout le contenu comestible d'un récipient.  1, record 29, French, - poids%20net

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 DEF

Food that is eaten commonly and regularly in a country or community and in such quantities as to constitute the dominant part of the diet and supply a major proportion of energy needs.  2, record 30, English, - staple%20food

Record number: 30, Textual support number: 1 CONT

Most people live on a diet based on one or more of the following staples : rice, wheat, maize(corn), millet, sorghum, roots and tubers(potatoes, cassava, yams and taro), and animal products such as meat, milk, eggs, cheese and fish.  4, record 30, English, - staple%20food

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 DEF

Aliment de consommation courante et fréquente dans un pays ou une communauté et en quantités telles qu’il constitue la base de l’alimentation et la source d’une importante partie des apports énergétiques.  3, record 30, French, - aliment%20de%20base

Record number: 30, Textual support number: 1 CONT

Les aliments de base varient d'une région à l'autre, mais sont généralement des féculents bon marché d'origine végétale qui sont riches en calories et qui peuvent se conserver facilement toute l'année. [...] La plupart des aliments de base dérivent soit de céréales, telles que le blé, le maïs ou le riz, ou de légumes-racines riches en amidon comme la pomme de terre, le taro et le manioc.  4, record 30, French, - aliment%20de%20base

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 CONT

For a number of reasons, animal protein food(meat, fish, eggs, cheese, and milk) are considered to add to the toxic load already present in the body.  2, record 31, English, - animal%20protein%20food

Record number: 31, Textual support number: 2 CONT

Sulfur exists in every cell of our body and is found in animal protein food such as fish, meat, milk and also in fruit and vegetables.  3, record 31, English, - animal%20protein%20food

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 CONT

Pour une bonne utilisation des protéines végétales des croustillants, on conseille de les associer à un aliment riche en protéines animales comme le fromage, le lait, le jambon, la volaille.  2, record 31, French, - aliment%20riche%20en%20prot%C3%A9ines%20animales

Record number: 31, Textual support number: 1 OBS

aliment riche en protéines animales : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  3, record 31, French, - aliment%20riche%20en%20prot%C3%A9ines%20animales

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 CONT

Comminuted meat products. Comminution is the mechanical process of reducing raw materials to small particles. The degree of comminution differs among various processed products and is often a unique characteristic of a particular product ranging from very coarsely comminuted, to finely comminuted, to form an emulsion.  2, record 32, English, - comminuted%20meat%20product

Record number: 32, Textual support number: 1 OBS

Comminuted includes fish or meat products that are reduced in size and restructured or reformulated such as gefilte fish, gyros, ground beef, and sausage; and a mixture of 2 or more types of meat that have been reduced in size and combined, such as sausages made from 2 or more meats.  3, record 32, English, - comminuted%20meat%20product

Record 32,  Textual support,  French

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 DEF

A meal or gathering at which meat, fish, or other food is cooked out of doors on a rack over an open fire or on a special appliance.  2, record 33, English, - barbecue

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 CONT

Le mot barbecue peut aussi être utilisé pour désigner un repas, souvent festif, au cours duquel on se sert de cet appareil de cuisson.  2, record 33, French, - barbecue

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 CONT

Where meat, meat by-products, poultry meat, poultry by-products or fish, or meat of any marine or fresh water animal, that has been frozen is thawed prior to sale, the words "previously frozen" shall be shown...  1, record 34, English, - poultry%20by%2Dproduct

Record 34,  Textual support,  French

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 CONT

Can companies label their products as "hormone-free" instead of "raised without hormones"?... Products cannot be labelled as "hormone-free" as it may mislead consumers to believe that the meat in question does not contain any hormones. All meat, poultry and fish products contain naturally occurring hormones, which makes the claim "hormone-free" inaccurate.  2, record 35, English, - raised%20without%20hormones

Record number: 35, Textual support number: 1 PHR

Animal raised without hormones.  3, record 35, English, - raised%20without%20hormones

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 CONT

Les entreprises peuvent-elles indiquer sur les étiquettes que leurs produits sont «sans hormone» au lieu d'indiquer «élevé sans hormone»? [...] On ne peut pas indiquer sur l'étiquette qu'un produit est «sans hormone», car cela pourrait faire croire aux consommateurs que la viande en question ne contient aucune hormone.  1, record 35, French, - %C3%A9lev%C3%A9%20sans%20hormone

Record number: 35, Textual support number: 1 PHR

Animal élevé sans hormones.  2, record 35, French, - %C3%A9lev%C3%A9%20sans%20hormone

Record 35,  Textual support,  Spanish

Record 36,  Textual support,  English

Record number: 36, Textual support number: 1 DEF

Any food that does not contain any meat product, poultry product or fish product but that has the appearance of a meat product...  1, record 36, English, - simulated%20meat%20product

Record number: 36, Textual support number: 1 OBS

Simulated meat and simulated poultry products do not contain any meat or poultry, but have the physical and nutritive characteristics of meat or poultry.  1, record 36, English, - simulated%20meat%20product

Record 36,  Textual support,  French

Record number: 36, Textual support number: 1 DEF

[...] aliment qui ne contient aucun produit de viande ni de volaille ni de poisson, mais qui a l'apparence d'un produit de viande [...]  1, record 36, French, - simili%2Dproduit%20de%20viande

Record number: 36, Textual support number: 1 CONT

Les simili-produits de viande et de volaille ne contiennent ni viande ni volaille, mais possèdent les caractéristiques physiques et nutritives de la viande ou de la volaille.  1, record 36, French, - simili%2Dproduit%20de%20viande

Record 36,  Textual support,  Spanish

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 CONT

Jellied meat or fish has been covered with a solid clear substance that you can eat.  2, record 37, English, - jellied%20meat

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 CONT

La cuisine typique de Lille surprend par sa saveur pour le moins variée, dont le potjevleesch ou «petit pot de viandes», une recette flamande qui est une véritable merveille culinaire préparée avec de la viande en gelée (lapin, poulet et porc).  2, record 37, French, - viande%20en%20gel%C3%A9e

Record number: 37, Textual support number: 1 OBS

Mets froid qui, en refroidissant, se solidifie, grâce aux éléments gélatineux qui entrent dans sa composition.  3, record 37, French, - viande%20en%20gel%C3%A9e

Record 37,  Textual support,  Spanish

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 DEF

Any food that does not contain any poultry product, meat product or fish product but that has the appearance of a poultry product...  1, record 38, English, - simulated%20poultry%20product

Record 38,  Textual support,  French

Record number: 38, Textual support number: 1 DEF

[...] aliment qui ne contient aucun produit de volaille ni de viande ni de poisson, mais qui a l'apparence d'un produit de volaille [...]  1, record 38, French, - simili%2Dproduit%20de%20volaille

Record 38,  Textual support,  Spanish

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 DEF

A very thinly sliced raw meat or fish, especially beef or tuna, garnished with a sauce.  2, record 39, English, - carpaccio

Record number: 39, Textual support number: 1 OBS

Raw meat or fish(commonly tuna, salmon, and swordfish), thinly sliced or pounded thin and served as an appetizer or a lunch option.  3, record 39, English, - carpaccio

Record 39,  Textual support,  French

Record number: 39, Textual support number: 1 DEF

Viande crue, tranchée très mince, sur laquelle on verse une marinade et des condiments.  1, record 39, French, - carpaccio

Record number: 39, Textual support number: 1 OBS

Toutes les variations sont possibles, [bœuf,] canard, cerf, saumon ou pétoncles.  1, record 39, French, - carpaccio

Record 39,  Textual support,  Spanish

Record number: 39, Textual support number: 1 DEF

Plato compuesto de lonchas de carne o pescado, cortadas muy finas y condimentadas con diversas especias, que se consume crudo.  1, record 39, Spanish, - carpaccio

Record 40,  Textual support,  English

Record number: 40, Textual support number: 1 DEF

Any of various light chilled or frozen foods made with egg white, gelatin, whipped cream, etc., combined with fruit or flavoring for desserts, or with fish, meat, etc.  2, record 40, English, - mousse

Record 40,  Textual support,  French

Record number: 40, Textual support number: 1 DEF

Entremets ou dessert à base de crème ou de blanc d'œufs fouettés.  1, record 40, French, - mousse

Record 40,  Textual support,  Spanish

Record number: 40, Textual support number: 1 DEF

Plato preparado con claras de huevo que dan consistencia esponjosa a los ingredientes dulces o salados que lo componen.  1, record 40, Spanish, - mousse

Record 41,  Textual support,  English

Record number: 41, Textual support number: 1 OBS

timbale : A dish made of finely minced meat, fish, or other ingredients, cooked in a crust of paste or in a mould.  2, record 41, English, - vegetable%20timbale

Record 41,  Textual support,  French

Record number: 41, Textual support number: 1 OBS

timbale : Préparation culinaire (viande, crustacés, pâtes, etc., en sauce) entourée d'une pâte et cuite dans [un moule de forme circulaire].  2, record 41, French, - timbale%20aux%20l%C3%A9gumes

Record 41,  Textual support,  Spanish

Record number: 41, Textual support number: 1 PHR

Timbal de verduras con queso gratinado.  1, record 41, Spanish, - timbal%20de%20verduras

Record 42,  Textual support,  English

Record number: 42, Textual support number: 1 CONT

Searing is a stovetop cooking method that creates a crisp outer coating on the food. Meat and fish is most often seared. This cooking method is sometimes combined with roasting. The fish is seared on all sides in a skillet with a small amount of oil. Once it is browned all over to seal the outside of the meat, it goes into the oven to finish cooking. The meat requires less cooking time in the oven, which reduces the chances of the meat drying out.  2, record 42, English, - searing

Record 42,  Textual support,  French

Record number: 42, Textual support number: 1 CONT

Outre son rôle dans la préservation de la tendresse de la viande, la saisie est également essentielle pour développer l’arôme «viande grillée».  1, record 42, French, - saisie

Record number: 42, Textual support number: 1 OBS

Saisir consiste à brunir la surface de la viande à haute température. Cette opération résulte en une belle croûte dorée caramélisée et ajoute à la texture et au goût de la viande.  2, record 42, French, - saisie

Record 42,  Textual support,  Spanish

Record 43,  Textual support,  English

Record number: 43, Textual support number: 1 CONT

Marinated anchovies are traditionally served as chilled tapas, along with other fish and meat dishes.  2, record 43, English, - marinated%20anchovies

Record 43,  Textual support,  French

Record number: 43, Textual support number: 1 CONT

Les anchois marinés [...] sont souvent confondus à tort avec les anchois au vinaigre. Les anchois marinés, beaucoup plus doux et moins salés que l'anchois traditionnel, vous réconcilieront avec l'anchois.  2, record 43, French, - anchois%20marin%C3%A9s

Record 43,  Textual support,  Spanish

Record 44,  Textual support,  English

Record number: 44, Textual support number: 1 DEF

A small coin-shaped piece of meat, [fish or shellfish, ] usually beef, veal or pork.  2, record 44, English, - medallion

Record 44,  Textual support,  French

Record number: 44, Textual support number: 1 DEF

Morceau de forme ronde ou ovale, plus ou moins épais, détaillé dans une viande [...], un poisson ou un crustacé, voire du fois gras (escalope).  2, record 44, French, - m%C3%A9daillon

Record number: 44, Textual support number: 1 CONT

Les médaillons de veau ou de volaille se font sauter ou poêler et sont servis chauds ou froids.  2, record 44, French, - m%C3%A9daillon

Record 44,  Textual support,  Spanish

Record number: 44, Textual support number: 1 DEF

Rodaja gruesa de un alimento, especialmente de carne o pescado.  1, record 44, Spanish, - medall%C3%B3n

Record 45,  Textual support,  English

Record number: 45, Textual support number: 1 OBS

croquette : A small often rounded mass consisting usually of minced meat, fish, or vegetable coated with egg and bread crumbs and deep-fried.  2, record 45, English, - fish%20ball

Record 45,  Textual support,  French

Record number: 45, Textual support number: 1 CONT

Les croquettes sont façonnées en bouchon, en palet, en bâtonnet, en boule ou en rectangle. Elles sont généralement panées à l'anglaise, puis plongées dans une friture très chaude, qui permet de les saisir et les rend croquantes et dorées [...]  1, record 45, French, - croquette%20de%20poisson

Record 45,  Textual support,  Spanish

Record number: 45, Textual support number: 1 DEF

Bola que se hace de [...] pescado picado menudamente y trabado con ralladuras de pan, huevos batidos y especias, y que se come guisada o frita.  2, record 45, Spanish, - alb%C3%B3ndiga%20de%20pescado

Record number: 45, Textual support number: 1 OBS

albóndiga de pescado; croqueta de pescado: términos utilizados generalmente en plural.  3, record 45, Spanish, - alb%C3%B3ndiga%20de%20pescado

Record number: 45, Textual support number: 2 OBS

No confundir, en español, los términos "croqueta" y "albóndiga". "Croqueta" es una porción de masa hecha con cualquier alimento, la cual se fríe, mientras que "albóndiga" es una bola de carne o pescado con ralladura de pan que puede ser guisada o frita.  3, record 45, Spanish, - alb%C3%B3ndiga%20de%20pescado

Record 46,  Textual support,  English

Record number: 46, Textual support number: 1 DEF

A dish made of finely minced meat, fish, or other ingredients, cooked in a crust of paste or in a mould.  1, record 46, English, - timbale

Record 46,  Textual support,  French

Record number: 46, Textual support number: 1 DEF

Préparation culinaire (viande, crustacés, pâtes, etc., en sauce) entourée d'une pâte et cuite dans [un moule de forme circulaire].  1, record 46, French, - timbale

Record 46,  Textual support,  Spanish

Record number: 46, Textual support number: 1 DEF

[Preparación culinaria que consiste en una] masa de harina y manteca, por lo común en forma de cubilete, que se rellena de macarrones u otros manjares.  1, record 46, Spanish, - timbal

Record number: 46, Textual support number: 1 OBS

timbal: este término también puede referirse al molde circular, hondo, utilizado en cocina.  2, record 46, Spanish, - timbal

Record 47,  Textual support,  English

Record number: 47, Textual support number: 1 DEF

[Meat, fish or vegetables] skewered and grilled(or oven-broiled) in bite-sized pieces with an applied sauce...  2, record 47, English, - yakitori

Record number: 47, Textual support number: 1 CONT

While "yakitori" refers literally to chicken, the term can be used more generically to refer to little skewers of grilled meats found everywhere in Japan.  3, record 47, English, - yakitori

Record number: 47, Textual support number: 1 OBS

In traditionnal Japanese cookery, chicken is used for yakitori.  4, record 47, English, - yakitori

Record 47,  Textual support,  French

Record number: 47, Textual support number: 1 CONT

Traditionnellement servis avec une sauce à base de saké, de soja et de sucre, très souvent caramélisés, les yakitoris sont [...] de petites brochettes de viande, de poisson, de légumes et de fruits [...]  2, record 47, French, - yakitori

Record number: 47, Textual support number: 1 OBS

En japonais, «yakitori» signifie «brochette de poulet».  2, record 47, French, - yakitori

Record 47,  Textual support,  Spanish

Record number: 47, Textual support number: 1 DEF

Pincho de carne y verduras con salsa de soja [u otra]  2, record 47, Spanish, - yakitori

Record 48,  Textual support,  English

Record number: 48, Textual support number: 1 DEF

A seasoned ball or roll made from ground meat or fish, poached in water or stock.  2, record 48, English, - quenelle

Record 48,  Textual support,  French

Record number: 48, Textual support number: 1 DEF

Préparation de forme oblongue, composée d'une farce de poisson ou de viande blanche liée avec [des œufs], de la farine ou de la mie de pain.  2, record 48, French, - quenelle

Record 48,  Textual support,  Spanish

Record number: 48, Textual support number: 1 DEF

Especialidad gastronómica francesa, de aspecto similar a una croqueta o una albóndiga de forma cilíndrica u ovalada, [elaborada con una] pasta de sémola de trigo o harina mezclada con mantequilla, huevos y leche o agua a la que se añade bien algún tipo de carne desmenuzada de pescado, devaca, de ave [u otra]  2, record 48, Spanish, - quenelle

Record number: 48, Textual support number: 1 PHR

Quenelle de de aguacate, pescado y marisco.  3, record 48, Spanish, - quenelle

Record 49,  Textual support,  English

Record number: 49, Textual support number: 1 DEF

A piece of fruit, vegetable, meat or fish covered with a batter and deep fried in fat.  2, record 49, English, - fritter

Record 49,  Textual support,  French

Record number: 49, Textual support number: 1 DEF

Entremets ou hors d'œuvre composé ordinairement de tranches de fruits (pommes), de légumes (aubergines), de poisson, de viande, etcetera, [...] enveloppées d'une pâte à frire gonflant à la cuisson.  2, record 49, French, - beignet

Record 49,  Textual support,  Spanish

Record number: 49, Textual support number: 1 DEF

Entremés cocinado mediante inmersión en aceite, mantequilla o grasa muy caliente, de tal forma que el interior permanece jugoso pero en el exterior se forma una costra crujiente.  2, record 49, Spanish, - fritura

Record number: 49, Textual support number: 1 OBS

El término "fritura" también puede referirse al proceso culinario o al conjunto de alimentos fritos.  2, record 49, Spanish, - fritura

Record 50,  Textual support,  English

Record number: 50, Textual support number: 1 DEF

Insulated shipping container designed to carry cargoes requiring temperature control, such as dairy produce, meat, fish and fruit.  4, record 50, English, - refrigerated%20container

Record 50,  Textual support,  French

Record number: 50, Textual support number: 1 DEF

Conteneur équipé d’un dispositif de régulation de la température, qui est principalement destiné au transport de denrées alimentaires périssables.  4, record 50, French, - conteneur%20frigorifique

Record number: 50, Textual support number: 1 OBS

conteneur frigorifique; conteneur réfrigéré : termes et définition publiés au Journal officiel de la République française le 21 décembre 2013.  5, record 50, French, - conteneur%20frigorifique

Record 50,  Textual support,  Spanish

Record number: 50, Textual support number: 1 CONT

Contenedor frigorífico. [...] Estos son contenedores especiales que permiten regular la temperatura interna y adaptarla así a las necesidades individuales y específicas de la mercancía perecedera que transporta. De esta manera es posible enviar carne, pescado o verduras a regiones geográficas de altas temperaturas sin que los productos sufran pérdida de calidad. Nuestros contenedores disponen de un sistema de temperatura propio cuyo abastecimiento eléctrico proviene de la planta del barco directamente.  1, record 50, Spanish, - contenedor%20frigor%C3%ADfico

Record 51,  Textual support,  English

Record number: 51, Textual support number: 1 DEF

A sauce typically made with basil, pine nuts, olive oil, and grated Parmesan blended together and served hot or cold over pasta, fish or meat.  2, record 51, English, - pesto

Record 51,  Textual support,  French

Record number: 51, Textual support number: 1 DEF

Condiment voisin du pistou français [qui] se présente comme une sauce épaisse, faite d'huile d'olive, de parmesan, [de pignons,] d'ail et de basilic frais.  2, record 51, French, - pesto

Record 51,  Textual support,  Spanish

Record number: 51, Textual support number: 1 DEF

Salsa preparada con albahaca, piñones y ajo machacados y aceite, con que se condimenta especialmente la pasta italiana.  2, record 51, Spanish, - pesto

Record 52,  Textual support,  English

Record number: 52, Textual support number: 1 DEF