TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

Man or woman in charge of preparation of all fried foods and maintenance of frying equipment, products used in frying(oil, breading).  3, record 1, English, - fry%20cook

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Dans un grand établissement, cuisinier chargé des fritures. Relève du rôtisseur et peut superviser un commis.  2, record 1, French, - friturier

Record number: 1, Textual support number: 1 OBS

Au féminin: friturière.  3, record 1, French, - friturier

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

The world's first laboratory-grown beef burger was flipped out of a petri dish and into a frying pan on Monday, with food tasters declaring it tasted "close to meat. "Grown in vitro from cattle stem cells at a cost of 250, 000 euros($332, 000), the burger was cooked and eaten in front of television cameras to gain the greatest media coverage for the culmination of a five-year science experiment. Resembling a standard circular-shaped red meat patty, it was created by knitting together 20, 000 strands of laboratory-grown protein, combined with other ingredients normally used in burgers, such as salt, breadcrumbs and egg powder. Red beet juice and saffron were added to give it color.  1, record 2, English, - laboratory%2Dgrown%20beef%20burger

Record number: 2, Textual support number: 1 OBS

The first laboratory-produced meat patty (cultured beef burger) presented in London on August 5, 2013, by Dr. Mark Post, a physiologist from Maastricht University in the Netherlands, was dubbed the "Frankenburger." The professor and his colleagues produced the meat-like substance by cultivating muscle tissue from cow stem cells in fetal serum and other growth-promoting materials (vitamines, amino acids, growth hormones, sugar, etc.). The laboratory-grown meat at this stage of development is prohibitively expensive, but might one day become a substitute for "real" meat. The product needs to be enhanced to improve its texture, taste and appearance. Some scientists predict that cultured meat might be commercially available within a decade. Others say that it will be possible to grow it in one’s own kitchen within 20 years.  13, record 2, English, - laboratory%2Dgrown%20beef%20burger

Record number: 2, Textual support number: 2 OBS

The development of meat substitutes is praised on ethical grounds by animal rights or welfare activists since these products have the potential to greatly reduce the inhumane raising and slaughtering of animals raised for meat. Environmentalists, economists and scientists support these products since they might one day be a cost-effective means of meeting world demands for meat, while greatly reducing greenhouse gas emissions and waste, as well as the use of water, farmland and animal feed that make intensive animal farming unsustainable. On the other hand, natural food advocates have serious doubts concerning ingredients needed to grow and enhance these products, and the long term safety of their consumption; and meat industry proponents argue that the technology still requires stem cell donors (the cells from a single donor cannot replicate indefinitely) and that the product remains a far cry from "real" meat. Only time will tell if these products will, in a perhaps not so distant future, entirely replace, or only supplement, the meat industry.  13, record 2, English, - laboratory%2Dgrown%20beef%20burger

Record number: 2, Textual support number: 3 OBS

cultured beef hamburger: A "hamburger" is a minced beef patty. Terms such as "cultured beef hamburger" could therefore be considered pleonastic. The term "burger" is the shortened form of "hamburger." While burgers are traditionally made of beef, non-beef burgers have become popular, and modifiers such as "veggie," "tuna," "chicken," "nut," and "soya" are used to describe them. Given this relatively new reality, the use of seemingly pleonastic terms such as "cultured beef burger" may be justified.  13, record 2, English, - laboratory%2Dgrown%20beef%20burger

Record number: 2, Textual support number: 4 OBS

The combination of terms such as "hamburger," "cultured," "laboratory," "in vitro" and their short forms to create neologisms designating this product yields an impressive number of synonyms. This will remain the case as long as terminology used to describe this relatively new concept is not well established.  13, record 2, English, - laboratory%2Dgrown%20beef%20burger

Record number: 2, Textual support number: 5 OBS

synthetic hamburger; artificial hamburger: The terms "synthetic meat" and "artificial meat" designate products that imitate meat but that are not necessarily laboratory-grown from animal cells. Hence, the use of qualifiers such as "synthetic" and "artificial" might lead to confuse a cultured hamburger with, for example, a soy-based burger.  13, record 2, English, - laboratory%2Dgrown%20beef%20burger

Record number: 2, Textual support number: 6 OBS

Terms such as "Frankenburger" that do not include the modifier "beef" might very well be used some day to designate similar laboratory-grown products made from animal cells other than beef.  13, record 2, English, - laboratory%2Dgrown%20beef%20burger

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Cet hamburger synthétique, surnommé le «Frankenburger», a été élaboré dans le laboratoire de l'université de Maastricht en trois mois à [partir] de cellules souches de bœuf. En septembre 2011, un expert en physiologie de cette université, Mark Post, avait annoncé son projet de développer avec son équipe une viande de synthèse. [...] Les 20 000 fibres de muscles ont été cultivées en laboratoire, pressées ensemble, colorées avec du jus de betterave et assaisonnées de safran afin de donner une couleur rouge au «Frankenburger» qui aurait eu un aspect naturel gris sans ces modifications.  15, record 2, French, - hamburger%20in%20vitro

Record number: 2, Textual support number: 1 OBS

Il s'agit du premier hamburger créé en laboratoire et présenté à Londres le 5 août 2013 pour dégustation. Ce steak haché de viande synthétique a été confectionné à partir de cellules souches de vache cultivées dans un milieu contenant des acides aminées, des vitamines, du sérum fœtal et des hormones de croissance. On y a ajouté de la chapelure, du sel, de la poudre d'œuf ainsi que du jus de betterave et du safran pour la couleur. Certains scientifiques disent que ce type de produit pourrait être cultivé à la maison d'ici vingt ans. C'est une solution envisageable pour diminuer les émissions de gaz à effet de serre attribuables aux animaux d'élevage tout en répondant à la demande mondiale en viande bovine qui risque de doubler d'ici 2050.  16, record 2, French, - hamburger%20in%20vitro

Record number: 2, Textual support number: 2 OBS

steak in vitro; steak cultivé en laboratoire à partir de cellules souches; steak de viande artificielle : Ce nouveau produit ayant davantage l'apparence et la consistance de viande hachée que de bifteck, ces termes sont employés pour évoquer l'idée de «steak haché» tel que lorsqu'on parle de «steak tartare».  16, record 2, French, - hamburger%20in%20vitro

Record number: 2, Textual support number: 3 OBS

La terminologie n'est pas bien établie pour désigner ce concept, comme en témoigne le nombre de termes utilisés. La combinaison de termes tels que burger, hamburger, steak, cellules souches, cultivé, laboratoire et in vitro, se décline à l'infini, et on compte, parmi les synonymes utilisés, de nombreuses locutions plus ou moins longues.  16, record 2, French, - hamburger%20in%20vitro

Record number: 2, Textual support number: 4 OBS

steak de viande artificielle; hamburger synthétique; hamburger artificiel : Étant donné l'emploi des termes «viande synthétique» et «viande artificielle» pour désigner des produits imitant la viande qui ne sont pas nécessairement cultivés en laboratoire à partir de cellules animales, il y a, sans contexte, risque de confusion avec des imitations à base de soja, par exemple.  16, record 2, French, - hamburger%20in%20vitro

Record number: 2, Textual support number: 5 OBS

burger de cellules souches : Le produit est fabriqué à partir de cellules souches, mais le produit fini est constitué de cellules de muscles plutôt que de cellules souches. (Les cellules souches se transforment en myocytes ou cellules musculaires qui forment des fibres musculaires.)  16, record 2, French, - hamburger%20in%20vitro

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A steak or thick slice of beef, cut from the hind-quarters of the animal, suitable for grilling or frying.  1, record 3, English, - beef%2Dsteak

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Tranche de bœuf grillée ou destinée à l'être.  1, record 3, French, - bifteck

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 DEF

Filete de carne de vacuno.  2, record 3, Spanish, - bistec

Record number: 3, Textual support number: 1 OBS

bistec; bife: La Fundación del Español Urgente (Fundéu BBVA), con el asesoramiento de la Real Academia Española, indica que en las informaciones sobre el mundo de la alimentación y la gastronomía, tanto en medios especializados como en los generalistas, es frecuente encontrar extranjerismos innecesarios que tienen alternativas en español. Entre ellos caben destacar [los términos] "bistec" [y] "bife" [alternativas al extranjerismo] "beefsteak" [...]  3, record 3, Spanish, - bistec

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

A type of German fresh pork sausage for frying.  4, record 8, English, - bratwurst

Record number: 8, Textual support number: 1 OBS

Plural: bratwürste.  5, record 8, English, - bratwurst

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Bratwurst. C'est une saucisse précuite très populaire à base de porc et de veau ou seulement au veau. Il en existe plusieurs sortes : [a)] Bratwurst de veau : très douce. [b)] Bratwurst fine : texture très fine assaisonnée très légèrement avec un peu d'oignon et du citron. [c)] Weisswurst : c'est une bratwurst fine dans laquelle on ajoute du persil - saucisse blanche de veau assaisonnée de persil, d'épices douces et liée à l'œuf. [d)] Bratwurst fumée : cuite et fumée, cette saucisse est un peu épicée sans être forte, assaisonnée de poivre, de paprika et de cumin.  1, record 8, French, - Bratwurst

Record number: 8, Textual support number: 2 CONT

Saucisse Bratwurst, cervelas et boudin blanc grillés. S'accompagne bien de salade de tomates et concombres aux fines herbes, moutarde forte et pain de ménage [...]  5, record 8, French, - Bratwurst

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

A shallow metal pan with a long handle used for frying foods.  1, record 9, English, - frying%20pan

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Ustensile de cuisine, ordinairement en fer battu, parfois en cuivre, aluminium, fonte émaillée, ayant une queue, servant à faire revenir, à fricasser, à frire [...] à faire des omelettes.  1, record 9, French, - po%C3%AAle%20%C3%A0%20frire

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Traditional red-eye gravy is made by pouring coffee into the fat left behind after frying a ham steak in the pan.  1, record 10, English, - red%2Deye%20gravy

Record 10,  Textual support,  French

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

The crisp residue left after the fat has been separated from the fibrous tissue in rendering lard or frying or roasting the skin of pork, turkey, duck or goose.  1, record 11, English, - crackling

Record number: 11, Textual support number: 1 OBS

usu. used in plural.  1, record 11, English, - crackling

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Nom des débris de porc ou d'oie cuits dans la graisse, qui restent après que l'on a extrait le saindoux. On dit aussi friton.  1, record 11, French, - grattons

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 OBS

A [Moroccan] pastry made by wrapping a filling in thin pastry dough and then frying.  2, record 12, English, - briouat

Record number: 12, Textual support number: 2 OBS

The fillings might be savory or sweet.  2, record 12, English, - briouat

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 OBS

Petite pâtisserie croustillante enrobée de miel [qui] vient du Maroc, où elle se décline également en version salée.  3, record 12, French, - briouate

Record 12,  Textual support,  Spanish

Record number: 12, Textual support number: 1 DEF

Hojaldre relleno de almendras, frito y cubierto de miel.  1, record 12, Spanish, - briuat

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

A young chicken (usually less than 10 weeks of age), of either sex, that is tender-meated with soft, pliable, smooth-textured skin and flexible breastbone cartilage.  2, record 13, English, - fryer%20chicken

Record number: 13, Textual support number: 1 OBS

[...] they can be prepared by most any cooking method, such as broiling, braising, frying, roasting, and grilling.  3, record 13, English, - fryer%20chicken

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Jeune poulet (âgé généralement de moins de 10 semaines); mâle ou femelle; viande tendre; peau souple et lisse; extrémité du bréchet souple.  2, record 13, French, - poulet%20%C3%A0%20frire

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

To [coat] food with flour before frying...  1, record 14, English, - flour

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Enrober de farine un aliment destiné à être frit ou pané.  2, record 14, French, - fariner

Record 14,  Textual support,  Spanish

Record number: 14, Textual support number: 1 DEF

Cubrir con harina la superficie de un alimento antes de freírlo o sofreírlo.  2, record 14, Spanish, - enharinar

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 OBS

blanquette : Stew made without frying the meat first : a white ragout.  3, record 15, English, - blanquette%20of%20turkey

Record 15,  Textual support,  French

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

Simply put, olestra is a synthetic fat which can be used for high-temperature frying that is not absorbed by the body.  2, record 16, English, - Olestra

Record number: 16, Textual support number: 1 OBS

Trade name for a substance which is used as a fat-replacer in a recipe food used by the food industries.  3, record 16, English, - Olestra

Record number: 16, Textual support number: 2 OBS

Sucrose polyester [SPE] which is not absorbed by the body.  4, record 16, English, - Olestra

Record 16,  Textual support,  French

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 OBS

Deep-fat frying Chicken coated with egg and crumbs is best fried in deep fat. Cook in hot fat(370°F) at least 3 inches deep for 10 to 30 minutes, depending on size of pieces...  2, record 17, English, - deep%2Dfried%20chicken

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 OBS

En grande friture.  1, record 17, French, - poulet%20frit

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 DEF

a utensil suitable for deep frying usually deep and often with a mesh or perforated compartment in which the food is exposed to the fat.  1, record 18, English, - deep%20fryer

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 DEF

Appareil électrique remplaçant la traditionnelle bassine à friture. La friteuse se compose d'une cuve [...] d'un thermostat gradué [...] d'un couvercle [...] d'un panier d'égouttage [...]  1, record 18, French, - friteuse

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 CONT

If food such as fish or meat is breaded, it is covered in breadcrumbs. It can then be fried or grilled.  2, record 19, English, - breaded

Record number: 19, Textual support number: 2 CONT

It is important that food be breaded just minutes before frying.  2, record 19, English, - breaded

Record number: 19, Textual support number: 3 CONT

bread (v.): To coat a food with flour, beaten eggs and bread crumbs or cracker crumbs before cooking.  3, record 19, English, - breaded

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

Qui a été couvert de chapelure ou de mie de pain pressée avant la cuisson.  2, record 19, French, - pan%C3%A9

Record 19,  Textual support,  Spanish

Record number: 19, Textual support number: 1 PHR

Milanesa, pescado empanado  1, record 19, Spanish, - empanado

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

Commercial Creamery's "H-T"(high temperature) line of natural cheese flavors makes heat-stable cheese possible. "H-T" products retain their flavor and appearance through virtually any high temperature processing, including extrusion, retort, deep-fat frying and microwave cooking, the supplier says. The "H-T" line has been evaluated successfully in bakery foods(both incorporated into dough and sprinkled on), in deep-fried breadings, and in one-step microwave popcorn.  1, record 20, English, - heat%20stable%20flavor

Record 20,  Textual support,  French

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 DEF

To coat food with crumbs of flour before frying. The result is a crisp, crunchy, usually seasoned coating. Often a layer of flour, then egg, then crumbs form the coating.  2, record 21, English, - bread

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 DEF

Enrober successivement un aliment de farine, d'anglaise et de chapelure ou de mie de pain.  2, record 21, French, - paner

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 DEF

To cook in a little fat in frying pan, shaking or stirring all the time.  3, record 22, English, - stir%20fry

Record number: 22, Textual support number: 1 OBS

Often used in Chinese cookery.  3, record 22, English, - stir%20fry

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 DEF

Cuire toute pièce d'aliment de faible volume à feu vif dans un corps gras tout en secouant la poêle ou le wok.  2, record 22, French, - sauter

Record number: 22, Textual support number: 1 OBS

Cette technique s'applique aux aliments suivants : viande de boucherie [...] volailles, poissons, divers [...]  1, record 22, French, - sauter

Record number: 22, Textual support number: 2 OBS

Terme confirmé par l'Institut du tourisme et de l'hôtellerie.  2, record 22, French, - sauter

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

A dough hopper is commonly used for automatically dispensing portions of dough, particularly doughnuts, either onto a tray or mould for subsequent baking, or into hot oil or boiling water for either frying or boiling. The dough hopper comprises a container for dough, with a hole, connected to a dough guiding tube for dispensing dough.  1, record 23, English, - dough%20hopper

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 OBS

trémie : Grand entonnoir de forme pyramidale ou conique, en bois, en métal ou en autres matières, employé essentiellement dans l'agriculture et l'industrie, et destiné à recueillir, à stocker ou à déverser divers types de matériaux qui doivent ensuite subir un traitement.  2, record 23, French, - tr%C3%A9mie%20%C3%A0%20p%C3%A2te

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 CONT

The continuous deep fat fryer, unlike the batch fryer, maintains relatively constant temperatures throughout the period of frying.  1, record 24, English, - continuous%20deep%20fat%20fryer

Record 24,  Textual support,  French

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 DEF

A cast iron pan with seven rounded 2.25-in.-wide indentations used for making aebleskiver.  1, record 25, English, - aebleskiver%20pan

Record number: 25, Textual support number: 1 OBS

Aebleskiver; ebleskiver : A Danish puffed cake or doughnut made in a specially designed pan with indentations for individually frying each cake...  1, record 25, English, - aebleskiver%20pan

Record 25,  Textual support,  French

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 CONT

Masala (also known as "massala) is a term used in Indian cuisine to describe a mixture of many spices.  5, record 26, English, - garam%20massala

Record number: 26, Textual support number: 2 CONT

Garam Massala... tends to vary from region to region as it is a blend of spices and each region will have its own favorite blend. Try frying meats coated in the spice and finishing with tomatoes and stock, or yogurt.  1, record 26, English, - garam%20massala

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 DEF

Mélange d'épices indiennes constitué de cardamome, clous de girofle, laurier, cannelle, coriandre, poivre, cumin et badiane.  5, record 26, French, - garam%20massala

Record number: 26, Textual support number: 1 OBS

Un mélange d'épices qui nous vient du Nord de l'Inde où il en existe de nombreuses variantes. Il s'avère nécessaire dans de nombreuses recettes exotiques mais il est utile pour épicer certains de nos plats plus occidentaux.  1, record 26, French, - garam%20massala

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 OBS

Potatoes sometimes precooked, sliced and cooked in a frying pan or a skillet. The potatoes are seasoned with salt and pepper. They are turned once after the bottom crust has turned brown.  2, record 27, English, - pommes%20de%20terre%20saut%C3%A9es

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 CONT

Les «pommes de terres sautées» sont un apprêt particulier, généralement réalisé avec des rondelles, crues ou cuites, sautées à la poêle, au beurre ou à l'huile, de manière qu'elles soient bien dorées [...]  1, record 27, French, - pommes%20de%20terre%20saut%C3%A9es

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 CONT

Cold sweetening is a severe problem in the potato processing industry as a high sugar content leads to the occurrence of the Maillard reaction during frying, which is manifested by the undesired dark staining of potato chips and french fries.  2, record 28, English, - cold%20sweetening

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 CONT

Le «sucrage» des pommes de terre pendant la conservation dépend de la variété, de la maturité des tubercules au moment de la mise en stockage, de la température et de la durée de conservation. Il est contrôlé par, au moins, trois mécanismes distincts ayant pour origine : - la disponibilité en saccharos à la récolte, liée à l'état de maturité, - le stockage à des températures inférieures à 10 ºC («sucrage de basses températures»), - le vieillissement physiologique («sucrage de sénéscence»).  1, record 28, French, - sucrage%20de%20basses%20temp%C3%A9ratures

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 DEF

To cook in a frying pan with a small amount of fat.  3, record 29, English, - panfry

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 DEF

Cuire un aliment à la poêle avec du beurre ou de l'huile.  1, record 29, French, - po%C3%AAler

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 DEF

A scone made by dropping a spoonful of batter on a griddle.  2, record 30, English, - drop%20scone

Record number: 30, Textual support number: 1 CONT

Heat a frying pan and add a little oil or butter. Turn to a low-medium heat. Spoon 2 tablespoons of mixture for each drop scone. Turn over when bubbles start appearing on the surface and the underside is brown. Serve hot with ice cream cream or a fruit sauce.  3, record 30, English, - drop%20scone

Record 30,  Textual support,  French

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 CONT

Deep frying completely covers or submerges the food in melted shortening or oil.  4, record 31, English, - deep%20frying

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 DEF

Cuisson d'un aliment par immersion rapide dans un bain de matière grasse très chaud [...]  1, record 31, French, - friture

Record number: 31, Textual support number: 1 CONT

Frire consiste à cuire le poisson en grande friture, c'est-à-dire par immersion.  4, record 31, French, - friture

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 DEF

Development of a rancid odour in an odourless product (e.g. oil).  3, record 32, English, - flavour%20reversion

Record number: 32, Textual support number: 1 CONT

Further processing and utilization of refined soybean oil : Freshly refined soybean oil is practically odourless and bland. However, objectionable off-flavour described as "green, grassy, fishy" is known to develop quickly if the oil is heated(as in cooking and frying), or stored under conditions which expose it to light and oxygen or permits contamination with certain metals such as copper and iron. This type of flavour deterioration has been called "flavour reversion", expressing the thought that it brings back the off-flavours of crude oil.  2, record 32, English, - flavour%20reversion

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 DEF

Rancissement d'un produit inodore (par exemple une huile).  1, record 32, French, - r%C3%A9version%20de%20la%20flaveur

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 DEF

A dish of food that has been cooked by brisk frying in a wok or large frying pan on a high heat with only a little oil.  1, record 33, English, - stir%2Dfry

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 DEF

Un plat détaillé en morceaux que l'on fait «sauter» à chaleur vive dans une poêle ou un wok avec peu de matière grasse.  2, record 33, French, - saut%C3%A9

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 CONT

Frying your food is not particularly advisable because it turns the fats into unhealthy molecules. However, you can make frying less unhealthy by frying with oils that are relatively resistant to the harmful destruction that happens to oils when you heat them. In order of preference, the best oils for frying are : butter, tropical fats, high oleic sunflower oil, high oleic safflower oil, peanut oil, sesame oil, canola oil, and olive oil.  2, record 34, English, - high%2Doleic%20safflower%20oil

Record 34,  Textual support,  French

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 OBS

To marinate fish without heating, frying or cooking.  2, record 35, English, - cold%20marinate

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 OBS

Mariner le poisson sans chauffage, friture ou cuisson.  2, record 35, French, - mariner%20%C3%A0%20froid

Record 35,  Textual support,  Spanish

Record 36,  Textual support,  English

Record number: 36, Textual support number: 1 DEF

A thin slice of bacon or rarely, ham, for frying or broiling.  1, record 36, English, - rasher

Record 36,  Textual support,  French

Record 36,  Textual support,  Spanish

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 CONT

A new type of batter-coatings by Griffith Laboratories that gives a "home-cooked" effect after baking grilling or frying... When applied to meat, poultry or fish before freezing, this substance forms a light crisp film which significantly reduces the absorption of fat during cooking.  1, record 37, English, - glazed%2Dbatter

Record 37,  Textual support,  French

Record 37,  Textual support,  Spanish

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 OBS

It can be used on all types of coated products with major reduction of fat-absorption during frying. Their health food visual effect helps make value-added products more attractive.  1, record 38, English, - film%20batter%2Dcoating

Record 38,  Textual support,  French

Record number: 38, Textual support number: 1 CONT

Les «Enrobants-films» peuvent être appliqués sur des produits enrobés et panés, en réduisant également de façon importante l'absorption de graisse à la friture. Ils rendent attractifs des produits à valeur ajoutée, en leur conférant un aspect diététique.  1, record 38, French, - enrobant%2Dfilm

Record 38,  Textual support,  Spanish

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 CONT

Griffith-Laboratories present a new range of batter-coatings called Gold. Panko Gold, a Japanese-type batter-coating, gives a "home-cooked" effect after baking, grilling or frying. Furthermore Griffith Laboratories are launching light-batter coatings... A fine dry film is obtain, while dry application prevents pastiness from forming between coating and product...  1, record 39, English, - light%2Dbatter%20coating

Record 39,  Textual support,  French

Record number: 39, Textual support number: 1 CONT

Les laboratoires Griffith proposent la nouvelle gamme de chapelures Gold. Panko Gold, chapelure de type japonais, conserve son apparence «fait-maison» après cuisson au four, au grill, ou en friture. (...) En outre, Griffith lance les «Enrobants légers».  1, record 39, French, - enrobant%20l%C3%A9ger

Record 39,  Textual support,  Spanish

Record 40,  Textual support,  English

Record number: 40, Textual support number: 1 DEF

A cast-iron frying pan originally made with short feet to stand among coals on the hearth(fireplace).  2, record 40, English, - spider

Record number: 40, Textual support number: 1 OBS

Used in Early American Cooking.  3, record 40, English, - spider

Record 40,  Textual support,  French

Record number: 40, Textual support number: 1 OBS

Poêle à frire à trois pattes.  2, record 40, French, - araign%C3%A9e

Record 40,  Textual support,  Spanish

Record 41,  Textual support,  English

Record number: 41, Textual support number: 1 OBS

Put the doughnut dough onto the frying screen before putting doughnuts into the oil.  1, record 41, English, - frying%20screen

Record 41,  Textual support,  French

Record number: 41, Textual support number: 1 OBS

Pour beignets.  1, record 41, French, - crible%20%C3%A0%20friture

Record 41,  Textual support,  Spanish

Record 42,  Textual support,  English

Record number: 42, Textual support number: 1 OBS

Grown in Canada and the U.S., used as a substitute for green peppers.  1, record 42, English, - cubanelle

Record number: 42, Textual support number: 2 OBS

This frying type pepper is a must in many Mediterranean dishes. The fruit is an elongated and flattened yellowish green changing to red. Walls aren’t particularly thick.(Penetree Garden Seeds, 1988 Seed Catalogue).  2, record 42, English, - cubanelle

Record 42,  Textual support,  French

Record number: 42, Textual support number: 1 OBS

Fruits allongés ... Chair d'épaisseur moyenne, jaune-vert devenant rouge à maturité. Cultivar non hybride catégorie piment doux. Semences Laval, catalogue de 1988).  1, record 42, French, - cubanelle

Record 42,  Textual support,  Spanish

Record 43,  Textual support,  English

Record number: 43, Textual support number: 1 DEF

To cook gently in melted fat until the food, usually vegetables, 'sweats’ or exudes juice. It is a preliminary for stewing and soup-making and should not be confused with frying. Sweating is also called ’fat-steaming’.  2, record 43, English, - sweat

Record 43,  Textual support,  French

Record number: 43, Textual support number: 1 DEF

Cuire des aliments sans coloration dans un corps gras dans le but de faire rendre l'eau, le premier jus des légumes ou de la viande par une première cuisson.  2, record 43, French, - suer

Record 43,  Textual support,  Spanish

Record 44,  Textual support,  English

Record number: 44, Textual support number: 1 DEF

A large shallow vessel with a lid, the bottom of which is heated electrically. The vessel can usually be tilted. It is used like a large frying pan.  1, record 44, English, - electric%20frier

Record 44,  Textual support,  French

Record 44,  Textual support,  Spanish

Record 45,  Textual support,  English

Record number: 45, Textual support number: 1 CONT

The Complete Frying Centre.... Removable Pots : Both frying and food storage containers for cleaning facilities.  1, record 45, English, - removable%20pot

Record 45,  Textual support,  French

Record 45,  Textual support,  Spanish

Record 46,  Textual support,  English

Record number: 46, Textual support number: 1 CONT

The Complete Frying Centre.... Left-out Elements : Swing upward for ease of cleaning.  1, record 46, English, - lift%2Dout%20element

Record 46,  Textual support,  French

Record number: 46, Textual support number: 1 CONT

Le Centre complet de friture. [...] Éléments à bascule: Pour faciliter le nettoyage.  1, record 46, French, - %C3%A9l%C3%A9ment%20%C3%A0%20bascule

Record 46,  Textual support,  Spanish

Record 47,  Textual support,  English

Record number: 47, Textual support number: 1 OBS

for deep-fat frying should have a high border so that food may be immersed in hot fat.  1, record 47, English, - fry%20kettle

Record 47,  Textual support,  French

Record number: 47, Textual support number: 1 CONT

La bassine à friture, en aluminium ou en acier inoxydable, est équipée d'un panier-égouttoir; elle existe en différentes tailles et à bords plus ou moins hauts, selon la quantité d'aliments à frire.  2, record 47, French, - bassine%20%C3%A0%20friture

Record number: 47, Textual support number: 1 OBS

Dans l'usage actuel, bassine à friture se dit du simple ustensile de cuisine; (...)  2, record 47, French, - bassine%20%C3%A0%20friture

Record 47,  Textual support,  Spanish

Record 48,  Textual support,  English

Record number: 48, Textual support number: 1 OBS

skillet : same as frying pan.  2, record 48, English, - skillet%20dinner

Record 48,  Textual support,  French

Record number: 48, Textual support number: 1 OBS

Poêler: cuire; passer à la poêle.  2, record 48, French, - repas%20%C3%A0%20po%C3%AAler

Record 48,  Textual support,  Spanish

Record 49,  Textual support,  English

Record number: 49, Textual support number: 1 CONT

The majority of bakers has adopted the use of commercially-prepared mixes for the production of cake doughnuts. [In a mix] a bland of cake and bread flours is used(...) the major ingredients, aside from the flour, include finely granulated sugar, nonfat dry milk, shortening, egg yolk solids and defatted soy flour. Expansion of the doughnut volume during frying is obtained largely by the inclusion of small amounts of leavening agents.  1, record 49, English, - cake%20doughnut

Record 49,  Textual support,  French

Record 49,  Textual support,  Spanish

Record 50,  Textual support,  English

Record number: 50, Textual support number: 1 OBS

fry kettle :(...) for deep-fat frying should have a high border so that food may be immersed in hot fat. Note--which permits lifting all foods above the fat used.  1, record 50, English, - fry%20basket

Record 50,  Textual support,  French

Record number: 50, Textual support number: 1 OBS

comme les opérations de la friture sont diverses et souvent simultanées, il est bon d'avoir au moins deux de ces bassines (...) les ustensiles accessoires sont les grilles, les paniers et les écumoires à friture.  1, record 50, French, - panier%20%C3%A0%20friture

Record 50,  Textual support,  Spanish

Record 51,  Textual support,  English

Record number: 51, Textual support number: 1 OBS

innovations include a vertical cutter and mixer, forced-air oven, tilting frying pan, continuous grill, automatic food-supply devices, and monorail and automatic-car meat-transport systems.  1, record 51, English, - forced%2Dair%20oven

Record 51,  Textual support,  French

Record number: 51, Textual support number: 1 OBS

les catégories de besoins de restauration commerciale et collective, four à air pulsé ou micro-ondes, appareils de cuisson continue pour cuisine centrale, etc.  1, record 51, French, - four%20%C3%A0%20air%20puls%C3%A9

Record 51,  Textual support,  Spanish

Record 52,  Textual support,  English

Record number: 52, Textual support number: 1 OBS

fry kettle :... for deep-fat frying should have a high border so that food may be immersed in hot fat.... the--makes it possible to lift only the pieces required for individual serving.  1, record 52, English, - fry%20ladle

Record 52,  Textual support,  French

Record number: 52, Textual support number: 1 OBS

comme les opérations de la friture sont diverses et souvent simultanées, il est bon d'avoir au moins deux de ces bassines (...) les ustensiles accessoires sont les grilles, [ et les écumoires à fritures.]  1, record 52, French, - %C3%A9cumoire%20%C3%A0%20friture

Record 52,  Textual support,  Spanish