TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, 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 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, 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 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, 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 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, 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 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, 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 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, 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 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, 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 1, English, - laboratory%2Dgrown%20beef%20burger

Record 1,  Textual support,  French

Record number: 1, 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 1, French, - hamburger%20in%20vitro

Record number: 1, 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 1, French, - hamburger%20in%20vitro

Record number: 1, 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 1, French, - hamburger%20in%20vitro

Record number: 1, 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 1, French, - hamburger%20in%20vitro

Record number: 1, 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 1, French, - hamburger%20in%20vitro

Record number: 1, 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 1, French, - hamburger%20in%20vitro

Record 1,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A shallow metal pan with a long handle used for frying foods.  1, record 4, English, - frying%20pan

Record 4,  Textual support,  French

Record number: 4, 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 4, French, - po%C3%AAle%20%C3%A0%20frire

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, 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 5, English, - red%2Deye%20gravy

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

To cook in a little fat in frying pan, shaking or stirring all the time.  3, record 6, English, - stir%20fry

Record number: 6, Textual support number: 1 OBS

Often used in Chinese cookery.  3, record 6, English, - stir%20fry

Record 6,  Textual support,  French

Record number: 6, 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 6, French, - sauter

Record number: 6, Textual support number: 1 OBS

Cette technique s'applique aux aliments suivants : viande de boucherie [...] volailles, poissons, divers [...]  1, record 6, French, - sauter

Record number: 6, Textual support number: 2 OBS

Terme confirmé par l'Institut du tourisme et de l'hôtellerie.  2, record 6, French, - sauter

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A cast iron pan with seven rounded 2.25-in.-wide indentations used for making aebleskiver.  1, record 7, English, - aebleskiver%20pan

Record number: 7, 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 7, English, - aebleskiver%20pan

Record 7,  Textual support,  French

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, 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 8, English, - pommes%20de%20terre%20saut%C3%A9es

Record 8,  Textual support,  French

Record number: 8, 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 8, French, - pommes%20de%20terre%20saut%C3%A9es

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

To cook in a frying pan with a small amount of fat.  3, record 9, English, - panfry

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Cuire un aliment à la poêle avec du beurre ou de l'huile.  1, record 9, French, - po%C3%AAler

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

A scone made by dropping a spoonful of batter on a griddle.  2, record 10, English, - drop%20scone

Record number: 10, 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 10, English, - drop%20scone

Record 10,  Textual support,  French

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, 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 11, English, - stir%2Dfry

Record 11,  Textual support,  French

Record number: 11, 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 11, French, - saut%C3%A9

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, 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 12, English, - spider

Record number: 12, Textual support number: 1 OBS

Used in Early American Cooking.  3, record 12, English, - spider

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 OBS

Poêle à frire à trois pattes.  2, record 12, French, - araign%C3%A9e

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, 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 13, English, - electric%20frier

Record 13,  Textual support,  French

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 OBS

skillet : same as frying pan.  2, record 14, English, - skillet%20dinner

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 OBS

Poêler: cuire; passer à la poêle.  2, record 14, French, - repas%20%C3%A0%20po%C3%AAler

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, 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 15, English, - forced%2Dair%20oven

Record 15,  Textual support,  French

Record number: 15, 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 15, French, - four%20%C3%A0%20air%20puls%C3%A9

Record 15,  Textual support,  Spanish