TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

The shortfall between the volume of food that a child needs to consume to satisfy requirements and the volume that it is capable of consuming depends on both the energy density of the food mixture and the pattern of the meals provided.  2, record 1, English, - food%20mixture

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

The sponge and dough method is employed primarily by wholesale bakeries... In this method a sponge consisting of part of the flour(usually 65 to 70% of the total flour) is mixed first. All the yeast, all the mineral yeast food, and enough water to make a stiff mixture are incorporated in the sponge, which is then fermented for about four to five hours. The sponge is returned to the mixer, where the rest of the flour, water, and all additional ingredients are added and mixed to proper development... After mixing is completed, the dough is fermented for about 20 minutes.  1, record 2, English, - sponge%20and%20dough%20method

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Le travail sur levain-levure. [...] Les deux tiers ou les trois quarts environ de la farine, et la même proportion des autres ingrédients (eau, levure et aliments de la levure) sont mélangés sous forme de levain-levure [...] et mis à fermenter pendant 3 1/2 à 5 heures [...] À la fin de la fermentation du levain-levure, celui-ci est retourné au pétrin, on y ajoute le reste des ingrédients, y compris la farine, l'eau et le sel, et la pâte est pétrie jusqu'à l'état d'élaboration physique désiré [...] La pâte est ensuite extraite du pétrin, mise à fermenter pendant 20 à 30 minutes supplémentaires, le pointage, puis divisée.  4, record 2, French, - proc%C3%A9d%C3%A9%20levain%2Dlevure

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 OBS

La adecuada combinación de masa madre y levadura permite regular el proceso de fermentación y aportar al pan unas características distintivas e inimitables.  2, record 2, Spanish, - m%C3%A9todo%20con%20masa%20madre%20y%20levadura

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Bokashi tea [...] is the liquid that can be tapped from your bokashi kitchen composter. It contains a mixture of all the goodness from your bokashi kitchen composter; bokashi microbes, liquids from the food scraps and liquids produced during the fermentation process.  1, record 3, English, - bokashi%20tea

Record 3,  Textual support,  French

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Food synergy is the concept that the non-random mixture of food constituents operates in concert for the life of the organism eaten and presumably for the life of the eater.  1, record 4, English, - food%20synergy

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

[...] le concept de synergie alimentaire vit le jour grâce notamment aux travaux du Docteur David Jacobs, pionnier dans le domaine. La synergie alimentaire se produit lorsque des composés (vitamines, minéraux, phytonutriments) d'un même aliment ou d'aliments différents fonctionnent ensemble, permettant d'avoir des effets plus efficaces sur la santé, que seuls.  1, record 4, French, - synergie%20alimentaire

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Cannabis tinctures are a liquid food product obtained by macerating cannabis flowers in strong, flavourless spirits and then boiling the mixture several hours. A CO₂ extraction process is also used. The resulting liquid is usually mixed with a neutral oil and packaged with a dropper.  2, record 5, English, - cannabis%20tincture

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

La teinture de cannabis est un liquide alimentaire obtenu par un procédé de macération des fleurs de cannabis dans un alcool fort sans goût qui est ensuite bouilli pendant quelques heures ou par un procédé d'extraction au CO₂. Le liquide obtenu est généralement mélangé avec une huile neutre et souvent offert avec un compte-gouttes.  1, record 5, French, - teinture%20de%20cannabis

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A mixture of two or more single sizes [of a food product].  2, record 6, English, - mixed%20sizes

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Mélange de deux ou de plus de deux calibres uniques [d'un aliment].  1, record 6, French, - calibres%20mixtes

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A dish of food, especially a mixture of meat and vegetables, that has been cooked by stewing.  1, record 7, English, - beef%20stew

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Plat cuisiné, composé de morceaux de bœuf et de légumes cuits ensemble dans une sauce.  1, record 7, French, - rago%C3%BBt%20de%20b%26oelig%3Buf

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

A package in which the air is replaced by the injection of a gas or a mixture of gas to improve the preservation of food.  4, record 8, English, - gas%2Dflushed%20package

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 OBS

Deux méthodes sont utilisées pour emballer les produits sous atmosphère modifiée, à savoir le balayage gazeux et le vide compensé. Le balayage gazeux, le plus simple techniquement, consiste à expulser l'air contenu dans l'emballage en le ventilant par le mélange de gaz, avec pour inconvénient une forte consommation de gaz, et selon sa composition, des risques éventuels pour les opérateurs.  2, record 8, French, - emballage%20sous%20balayage%20gazeux

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

Fill [the cavity of an item of food] with a savory or sweet mixture, especially before cooking.  1, record 9, English, - stuff

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Remplir, garnir de farce (un mets).  1, record 9, French, - farcir

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

... a mixture consisting of two or more types of wastes such as manures and crop residues, MSW(Municipal Solid Wastes), industrial food processing wastes and sewage sludge.  1, record 10, English, - co%2Dcomposting

Record number: 10, Textual support number: 1 OBS

cocomposting: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  3, record 10, English, - co%2Dcomposting

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Compostage conjoint de deux types, ou plus, de matières organiques.  2, record 10, French, - co%2Dcompostage

Record number: 10, Textual support number: 1 CONT

Le co-compostage est justifié par la rationalisation qu'implique ce choix : traitement en site unique, meilleure exploitation et possibilité de composter plusieurs types de matières organiques, généralement ordures ménagères et des boues d'épuration.  3, record 10, French, - co%2Dcompostage

Record number: 10, Textual support number: 1 OBS

co-compostage : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  4, record 10, French, - co%2Dcompostage

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

A chemical compound which appears under the form of a noncombustible, asphyxiating, colourless, sweet-tasting gas, is soluble in alcohol, ether, and concentrated sulfuric acid, is slightly soluble in water, is derived by thermal decomposition of ammonium nitrate, controlled reduction of nitriles or nitrates, supports combustion, can form explosive mixture with air, narcotic in high concentration, and is used as an anesthetic in dentistry and surgery, a propellant gas in food aerosols, and for leak detection.  9, record 11, English, - dinitrogen%20oxide

Record number: 11, Textual support number: 1 OBS

Nitrous oxide is destroyed by ultraviolet light and has a 150-year residence time in the atmosphere. Concentrations of nitrous oxide are increasing presently at about 0.3%, or 0.7 ppb [part per billion], per year. A 50% increase of the present concentration would raise the mean global temperature between 0.2 and 0.5 C.  10, record 11, English, - dinitrogen%20oxide

Record number: 11, Textual support number: 2 OBS

dinitrogen oxide: form recommended by the IUPAC (International Union of Pure and Applied Chemistry) for the systematic name corresponding to the CAS number indicated on the present record.  3, record 11, English, - dinitrogen%20oxide

Record number: 11, Textual support number: 3 OBS

Chemical formula: N₂O  9, record 11, English, - dinitrogen%20oxide

Record number: 11, Textual support number: 4 OBS

nitrous oxide: term standardized by Environment Canada and the Translation Bureau for use in the National Inventory Report.  11, record 11, English, - dinitrogen%20oxide

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Gaz asphyxiant incolore, soluble dans l'alcool, peu soluble dans l'eau, utilisé notamment comme propulseur de denrées en aérosol (matières grasses, produits laitiers, etc.).  9, record 11, French, - oxyde%20de%20diazote

Record number: 11, Textual support number: 1 OBS

Cet oxyde d'azote est [...] un des principaux gaz à effet de serre.  10, record 11, French, - oxyde%20de%20diazote

Record number: 11, Textual support number: 2 OBS

oxyde de diazote : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée) pour le nom systématique correspondant au numéro CAS indiqué sur la présente fiche.  3, record 11, French, - oxyde%20de%20diazote

Record number: 11, Textual support number: 3 OBS

Formule chimique : N₂O  11, record 11, French, - oxyde%20de%20diazote

Record number: 11, Textual support number: 4 OBS

oxyde nitreux : terme normalisé par Environnement Canada et le Bureau de la traduction dans le cadre du Rapport d'inventaire national.  12, record 11, French, - oxyde%20de%20diazote

Record 11,  Textual support,  Spanish

Record number: 11, Textual support number: 1 OBS

Gas incoloro no inflamable, soluble en alcohol y ácido sulfúrico concentrado. Ligeramente soluble en agua. Moderado riesgo de incendio.  3, record 11, Spanish, - %C3%B3xido%20nitroso

Record number: 11, Textual support number: 2 OBS

Fórmula química : N₂O  3, record 11, Spanish, - %C3%B3xido%20nitroso

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

A Japanese dish consisting of food, such as beef or chicken, that has been marinated in a mixture of soy sauce, sake,... sugar, ginger and seasonings before being grilled, broiled or fried.  2, record 12, English, - teriyaki

Record number: 12, Textual support number: 1 OBS

teriyaki: not to be confused with "teriyaki sauce." The term "teriyaki" by itself is used to describe the dish, while "teriyaki sauce" is used to describe the marinade (usually a mixture of soy sauce, sake, ginger and other seasonings) used in preparing teriyaki dishes.  3, record 12, English, - teriyaki

Record number: 12, Textual support number: 1 PHR

Beef, chicken, tofu teriyaki.  3, record 12, English, - teriyaki

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

Plat japonais composé de poisson, de légumes ou de viande marinés dans une sauce [à base de soja, de saké et de gingembre] et grillés.  2, record 12, French, - teriyaki

Record number: 12, Textual support number: 1 OBS

teriyaki : Ne pas confondre avec «sauce teriyaki». Le teriyaki est un plat préparé à l'aide de la sauce teriyaki; la sauce teriyaki, utilisée dans la cuisine japonaise comme marinade, est un mélange de sauce soja, de saké, de gingembre et d'autres arômes.  3, record 12, French, - teriyaki

Record number: 12, Textual support number: 1 PHR

Bœuf, poulet, saumon teriyaki.  3, record 12, French, - teriyaki

Record number: 12, Textual support number: 2 PHR

Teriyaki au gingembre, au tofu.  3, record 12, French, - teriyaki

Record 12,  Textual support,  Spanish

Record number: 12, Textual support number: 1 OBS

Carne marinada y asada.  1, record 12, Spanish, - teriyaki

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

A chemical product in the form of odorless, colorless crystals having a strong astringent taste which is soluble in water and glycerol, is insoluble in alcohol, is derived by crystallization from a mixture of ammonium and aluminum sulfate and is used as a mordant in dyeing, in water and sewage purification, in sizing paper, in retanning leather, as a clarifying agent, as a food additive, in baking powders, in the cereal industries, as a buffer and a neutralizing agent in milling, in the manufacture of lakes, pigments, vegetable glue and artificial gems, for fireproofing, and in the treatment of fur.  1, record 13, English, - aluminium%20ammonium%20bis%28sulfate%29dodecahydrate

Record number: 13, Textual support number: 1 OBS

aluminium ammonium bis(sulfate)dodecahydrate: form recommended by the IUPAC (International Union of Pure and Applied Chemistry).  2, record 13, English, - aluminium%20ammonium%20bis%28sulfate%29dodecahydrate

Record number: 13, Textual support number: 2 OBS

The IUPAC recommends the form "aluminium" instead of "aluminum."  2, record 13, English, - aluminium%20ammonium%20bis%28sulfate%29dodecahydrate

Record number: 13, Textual support number: 3 OBS

Chemical formula: AlH₄NO₈S₂ or Al₄(SO₄)₃(NH₄)₂SO₄.24H₂O or AlNH₄(SO₄)₂·12H₂O or NH₄Al(SO₄)₂·12H₂O or Al₂(SO₄)₃,(NH₄)₂SO₄,24H₂O  1, record 13, English, - aluminium%20ammonium%20bis%28sulfate%29dodecahydrate

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Produit chimique se présentant sous la forme de cristaux incolores, inodores, à saveur astringente, soluble dans l'eau et la glycérine, insoluble dans l'alcool, que l'on prépare en combinant des sulfates d'ammoniaque et d'aluminium, et que l'on utilise pour l'épuration des eaux, le mordançage des tissus, la tannerie, les laques, comme agent d'ignifugation, dans la fabrication des savonnettes et comme agent thérapeutique.  6, record 13, French, - bis%28sulfate%29%20d%27aluminium%20et%20d%27ammonium%20dod%C3%A9cahydrate

Record number: 13, Textual support number: 1 OBS

bis(sulfate) d'aluminium et d'ammonium dodécahydrate : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée).  1, record 13, French, - bis%28sulfate%29%20d%27aluminium%20et%20d%27ammonium%20dod%C3%A9cahydrate

Record number: 13, Textual support number: 2 OBS

Formule chimique : AlH₄NO₈S₂ ou Al₄(SO₄)₃(NH₄)₂SO₄.24H₂O ou AlNH₄(SO₄)₂·12H₂O ou NH₄Al(SO₄)₂·12H₂O ou Al₂(SO₄)₃,(NH₄)₂SO₄,24H₂O  6, record 13, French, - bis%28sulfate%29%20d%27aluminium%20et%20d%27ammonium%20dod%C3%A9cahydrate

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 OBS

Fórmula química: AlH₄NO₈S₂ o Al₄(SO₄)₃(NH₄)₂SO₄.24H₂O o AlNH₄(SO₄)₂·12H₂O o NH₄Al(SO₄)₂·12H₂O o Al₂(SO₄)₃,(NH₄)₂SO₄,24H₂O  2, record 13, Spanish, - alumbre%20am%C3%B3nico

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

A chemical product in the form of a white powder, which melts at 200°C, which is insoluble in alcohol and water, which forms a gel with hydrocarbons, which is combustible, which is derived by heating aluminum hydroxide and palmitic acid and water, the resultant mixture being filtered and dried, and which is used as a food additive, as a lubricant for plastics, a thickening agent in lubricating oils, inks and paints, and for waterproofing leather, paper and textiles.  4, record 14, English, - aluminium%20dihydroxide%20palmitate

Record number: 14, Textual support number: 1 OBS

The IUPAC (International Union of Pure and Applied Chemistry) recommends the form "aluminium" instead of "aluminum."  1, record 14, English, - aluminium%20dihydroxide%20palmitate

Record number: 14, Textual support number: 2 OBS

Chemical formula: Al(OH)₂(C₁₆H₃₁O₂)  5, record 14, English, - aluminium%20dihydroxide%20palmitate

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Substance résineuse jaunâtre, élastique, inodore, se présentant à l'état pur sous forme de poudre blanche, utilisée comme ingrédient entrant dans la composition des vernis, comme épaississeur des huiles minérales lubrifiantes, du pétrole et de la benzine, et comme imperméabilisant du cuir et du papier.  3, record 14, French, - dihydroxyde%20palmitate%20d%27aluminium

Record number: 14, Textual support number: 1 OBS

Formule chimique : Al(OH)₂(C₁₆H₃₁O₂)  4, record 14, French, - dihydroxyde%20palmitate%20d%27aluminium

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

A brand name for a specific food mixture that is thought to control symptomatic HIV disease and persistent generalized lymphadenopathy.  2, record 15, English, - AL%2D721

Record number: 15, Textual support number: 1 OBS

AL-721 has several recipes that mix lecithin (a product found in eggs, soyabeans, etc.) with oils. The mixture is frozen to store it, then thawed and spread over crackers or toast. The product alters the structure of lipid-containing membranes, and it was hoped that it would destabilize the cholesterol-rich membrane of HIV, thereby preventing proper binding to CD4 receptors.  2, record 15, English, - AL%2D721

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

Traitement à visée spécifique du VIH : analogues de nucléosides. L'AL 721 est un composé lipidique comportant des glycérides neutres, de la phosphatidycholine et de la phosphatidyléthanolamine. Il réduit l'infectivité du V.I.H. et s'administre per os.  2, record 15, French, - AL%20721

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

There are many occasions when it is technologically necessary to use an imitation rather than a natural flavor and in consequence, most naturally flavorful foods have been imitated using a mixture of natural and synthetic components. A very wide range of chemicals is now available for the recreation of flavorings, although usage may be specifically restricted by legislation depending on the toxicological acceptance of the chemical... Classification of flavoring chemicals : The joint FAO/WHO Codex Committee on Food Additives has classified flavoring substances as follows : 1. Natural flavors or flavoring substances... 2. Nature-identical flavoring substances... 3. Artificial flavoring substances-substances not yet identified in natural products intended for human consumption.  6, record 16, English, - imitation%20flavor

Record number: 16, Textual support number: 2 CONT

Artificial. Similar to imitation. It is possible to have a flavor that contains all naturals, but it must be called artificial because it has no counterpart in nature.  7, record 16, English, - imitation%20flavor

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

Produit chimique ayant ou non un équivalent naturel, employé, en technologie alimentaire, pour communiquer à certaines denrées une saveur particulière.  3, record 16, French, - ar%C3%B4me%20artificiel

Record number: 16, Textual support number: 1 OBS

Dans cette catégorie entrent les acétates, l'acétoïne, les butyrates, l'isovalérate d'amyle, l'anéthol, le menthol, la vanilline, etc.  3, record 16, French, - ar%C3%B4me%20artificiel

Record 16,  Textual support,  Spanish

Record number: 16, Textual support number: 1 DEF

Compuesto químico obtenido por síntesis, aún no identificado en productos de origen animal, vegetal o microbiano, utilizado en su estado primario o preparado para el consumo humano.  3, record 16, Spanish, - saborizante%20artificial

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

A food product which contains no coffee; generally prepared from a roasted and ground mixture of bran, wheat, and molasses.  2, record 17, English, - coffee%20substitute

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 CONT

Le succédané de café est une substance exempte de caféine qui sert à préparer des boissons dont le goût s'apparente à celui du café. Le succédané le plus fréquemment utilisé est la chicorée; de l'orge et du seigle lui sont souvent mélangés. On utilise la racine de chicorée que l'on fait sécher et rôtir pour ensuite la moudre, ce qui donne un produit semblable au café moulu.  2, record 17, French, - succ%C3%A9dan%C3%A9%20de%20caf%C3%A9

Record 17,  Textual support,  Spanish

Record number: 17, Textual support number: 1 DEF

Producto de origen vegetal (soya, higo, achicoria u otros), que desecado y/o tostado con azúcar o en mezcla, permite la preparación de infusiones semejantes a la del café.  2, record 17, Spanish, - suced%C3%A1neo%20del%20caf%C3%A9

Record number: 17, Textual support number: 1 CONT

Achicoria de raíz, la cual se comenzó a utilizar su raíz, tostada y pulverizada, como un sucedáneo del café, llamado café de achicoria.  3, record 17, Spanish, - suced%C3%A1neo%20del%20caf%C3%A9

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

Energy yielding nutrients : Energy in food is measured as kilocalories, Food contains a mixture of energy yielding compounds : carbohydrates..., protein..., fat..., alcohol...  2, record 18, English, - energy%20yielding%20nutrient

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 OBS

nutriment : Substance alimentaire assimilée par notre corps et utilisée comme élément de construction et/ou comme source d'énergie. Les nutriments sont : les protéines, les lipides, les glucides, les minéraux, les oligo-éléments, les vitamines et l'eau.  1, record 18, French, - nutriment%20%C3%A9nerg%C3%A9tique

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 OBS

The title comes from its appearance : When you cut into the dessert, the different colors of Jell-O resemble stained glass framed by whipped cream. For pies, the mixture is turned into a baked pie crust, graham cracker crust or chocolate wafer crust. The other branch of the family pairs the mixture with lady fingers, angel food cake, chunks of butter cake or even cake crumbs. Fruit is sometimes added.  4, record 19, English, - stained%20glass%20dessert

Record number: 19, Textual support number: 2 OBS

There are perhaps a dozen variations, all operating on the same principle: Make different colors/flavors of firm Jell-O. Cut this into cubes and gently fold into whipped cream or whipped topping.  4, record 19, English, - stained%20glass%20dessert

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

Dessert composé de plusieurs saveurs de jello coupé en cubes et mélangés avec de la crème fouettée.  3, record 19, French, - dessert%20aux%20joyaux%20de%20la%20couronne

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

The Biscuit Mixing Method is a popular and easy way to make biscuits. Measure all ingredients accurately. Combine the dry ingredients together into a mixing bowl. Combine the liquid ingredients and chill. Cut in the chilled fat, using the paddle attachment of a stand mixer, food processor or by hand, using a pastry blender or your fingers. Continue until the mixture resembles a coarse cornmeal. Slowly add the liquid to the dry ingredients. Mix just until the ingredients are combined and a soft dough is formed; you may not need all of the liquid ones. Do not overmix...  2, record 20, English, - biscuit%20pastry%20method

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 CONT

[...] classer les pâtes éclair en catégories, selon leurs caractéristiques et leurs techniques de préparation : la méthode du muffin, la méthode du biscuit, la méthode du crémage [...]  1, record 20, French, - m%C3%A9thode%20du%20biscuit

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 OBS

filling : a food mixture used to fill pastry or sandwiches etc.  2, record 21, English, - sandwich%20filling

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 OBS

Pluriel : des sandwichs; des sandwiches.  2, record 21, French, - garniture%20pour%20sandwich

Record number: 21, Textual support number: 2 OBS

sandwichs (pl.) : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2006).  3, record 21, French, - garniture%20pour%20sandwich

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 DEF

A food mixture used to fill pastry or sandwiches.  2, record 22, English, - filling

Record number: 22, Textual support number: 1 CONT

A pastry filling made of butter and cream; blueberry pie filling.  3, record 22, English, - filling

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 CONT

Garniture épicée pour sandwich au jambon.  2, record 22, French, - garniture

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 DEF

A powder or powdery mixture used to add taste to a meal or food product.  3, record 23, English, - flavoring%20powder

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 DEF

Poudre ou mélange de poudres utilisé pour donner de la saveur à un mets ou à des produits alimentaires.  2, record 23, French, - poudre%20aromatisante

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 CONT

Menu - Chicken Salad with Potatoes, Green Beans and Tarragon Dressing.  1, record 24, English, - tarragon%20dressing

Record number: 24, Textual support number: 1 OBS

dressing : Dressing is a liquid mixture, often containing oil, vinegar and herbs, which is added to food esp. salads, to give flavour.  2, record 24, English, - tarragon%20dressing

Record 24,  Textual support,  French

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 DEF

Any substance of synthetic origin(chemical), used to impart color to another material, mixture, or food.  4, record 25, English, - artificial%20color

Record number: 25, Textual support number: 1 OBS

Colorants are either dyes or pigments ... [but a] valid distinction between dyes and pigments is almost impossible to draw. Some have established it on the basis of solubility, others on physical form and method of application.  3, record 25, English, - artificial%20color

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 CONT

On distingue les colorants naturels [...] et les colorants artificiels ou de synthèse [...] Le second groupe comprendra, par exemple, les matières colorantes extraites du goudron de houille [...] Notons que la plupart des colorants naturels, d'origine minérale, végétale ou animale, sont maintenant reproduits par synthèse.  3, record 25, French, - colorant%20artificiel

Record number: 25, Textual support number: 1 OBS

Colorant : Substance colorée, naturelle ou synthétique qui, mise en contact avec un support, dans des conditions appropriées, se fixe sur ce dernier de façon durable en lui communiquant une certaine couleur [...] Industr. alim. : Additif, d'origine naturelle ou synthétique, utilisé lors de la fabrication de certaines denrées alimentaires afin d'améliorer leurs qualités organoleptiques.  2, record 25, French, - colorant%20artificiel

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 DEF

a preparation (except soap) to be applied to the human body for beautifying, preserving, or altering the appearance of a person (as for theatricals) or for cleansing, coloring, conditioning, or protecting the skin, hair, nails, lips, eyes, or teeth.  2, record 26, English, - cosmetic

Record number: 26, Textual support number: 2 DEF

As defined in the Food and Drugs Act, means any substance or mixture of substances manufactured, sold or represented for use in cleansing, improving or altering the complexion, skin, hair or teeth, and includes deodorants or perfumes.  3, record 26, English, - cosmetic

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 DEF

Ce qui sert à entretenir la beauté, à embellir la peau, les cheveux.  4, record 26, French, - cosm%C3%A9tique

Record number: 26, Textual support number: 1 CONT

La loi reconnaît comme catégories de produits cosmétiques : les crèmes, émulsions, lotions, gels et huiles pour la peau; les masques de beauté; les fonds de teint; les poudres pour maquillage et hygiène; les savons, parfums et eaux de toilette; les préparations pour bains et douches; les dépilatoires, déodorants et antisudoraux; les produits de rasage, de maquillage; les produits de soins capillaires, de soins dentaires et buccaux, de soins des ongles, de soins intimes externes; les produits solaires, les produits bronzants sans soleil, les antirides.  2, record 26, French, - cosm%C3%A9tique

Record 26,  Textual support,  Spanish