TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Laser lipolysis is a non-invasive form of body sculpting. It removes small fat deposits.... Laser lipolysis can be done in the doctor's office. It takes about half an hour, and you can return to normal activity right away. There is no anesthesia involved. To do the laser "lipo, "your doctor attaches paddle-like applicators to the area to be treated. The paddles emit heat that penetrates your skin and heats up the fat cells underneath. The heat damages the membranes of the fat cells, so they start to die off. Your body then absorbs the dead cells.  2, record 1, English, - laser%20lipolysis

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Avocado is a healthy source of fat, but is also a very high source of fibre. A half a medium avocado has about seven grams of fibre.  2, record 2, English, - very%20high%20source%20of%20fibre

Record number: 2, Textual support number: 1 OBS

very high source of fibre : Canada’s Food and Drug Regulations stipulate that these designations can only be used commercially to describe foods that contain 6 g of fibres or more per portion.  3, record 2, English, - very%20high%20source%20of%20fibre

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

source très élevée de fibres; teneur très élevée en fibres : Le Règlement sur les aliments et drogues du Canada stipule que cette désignation ne peut être utilisée commercialement que pour décrire des aliments contenant 6 g ou plus de fibres par portion.  3, record 2, French, - source%20tr%C3%A8s%20%C3%A9lev%C3%A9e%20de%20fibres

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Gelato and ice cream share similar ingredients in different proportions and are blended and frozen together differently. Gelato contains much less fat than American ice cream(about half the 14-16% fat by weight found in most super-premium ice creams), and has far less air whipped into the final product.  3, record 3, English, - gelato

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Les glaces italiennes sont faites à base de produits laitiers plutôt que de crème.  2, record 3, French, - gelato

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

... the fat is reduced by... simple skimming of half the fat... [or] by dilution with lactose when the protein is simultaneously diluted to 19%.  1, record 4, English, - half%2Dcream%20milk

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Les laits secs du commerce sont soit des laits entiers, soit des laits écrémés ou demi-écrémés.  1, record 4, French, - lait%20demi%2D%C3%A9cr%C3%A9m%C3%A9

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

The fondue that is called "moitié-moitié" or "half and half, "referring to the proportions of cheese, is made with Emmenthal and Gruyère, but in other regions they use Emmenthal, Gruyère and Vacherin fribourgeois. This last cheese should be added at the very end. The combination of cheeses is very important : you need both a fat cheese and a drier, salty cheese in order for the mixture to bind well.  1, record 5, English, - half%27n%20half%20fondue

Record number: 5, Textual support number: 1 OBS

According to other Swiss people, the half-and-half fondue is made solely with Gruyère and Vacherin fribourgeois - perhaps because they live in that lovely region!  1, record 5, English, - half%27n%20half%20fondue

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

La fondue, qu'on appelle moitié-moitié, pour faire référence aux proportions, se fait avec de l'emmenthal et du gruyère mais dans d'autres régions, on utilise de l'emmenthal, du gruyère. et du vacherin fribourgeois. Ce dernier fromage doit être ajouté à la toute fin de la préparation. L'association des fromages est très importante; en effet, il faut un fromage gras et un fromage salé et plus sec pour que le mélange se lie bien.  2, record 5, French, - fondue%20moiti%C3%A9%2Dmoiti%C3%A9

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

EU legislation(in preparation in 1995) states that for a food label or advertising to bear a claim that it is low in fat, saturates, cholesterol, sodium, or alcohol, it must provide less than half the amount of the specified nutrient of a reference product for which no claim is made. UK legislation(in force in 1995) and US legislation set precise(low) levels at which such claims may be made.  1, record 6, English, - low%20in%20fat

Record 6,  Textual support,  French

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

The at-home meal contained about half the calories and less than half the fat of the take-out meal, which is consistent with research that shows families who eat out more, often eat more calories, more fat and sugar, and get fewer nutrients.  2, record 7, English, - at%2Dhome%20meal

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Malgré que notre concept soit basé sur la cuisine à domicile, nous concevons très bien le fait de pouvoir vous livrer votre repas à domicile, prêt à être servi!  2, record 7, French, - repas%20%C3%A0%20domicile

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

The Nutrition Labeling and Education Act(NLEA) fully implemented in 1995 allowed for some modifying terminology. According to this act, ice cream can be modified to be called reduced-fat ice cream, light ice cream, low-fat ice cream and no-fat ice cream... no-fat ice cream contains less than half a gram of fat per serving. These modified ice creams can also weigh not less than 4. 0 pounds per gallon rather than the 4. 5 pounds per gallon stipulated for regular ice cream.  2, record 8, English, - no%2Dfat%20ice%20cream

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 OBS

Demande de brevets canadiens délivrés le 28 septembre 1999 par Parmalat Food Inc. Les aliments Parmalat Inc. distributeur d'aliments Kosher.  2, record 8, French, - cr%C3%A8me%20glac%C3%A9e%20sans%20gras

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

Limit the amount of fatty foods you eat. Try eating small amounts choosing low fat alternatives and/or cooking without adding fat. Also remember to cut the fat off meat remove the skin from poultry eat fish without the batter and choose half fat cheese or semi-skimmed or skimmed milk.  2, record 9, English, - half%2Dfat

Record 9,  Textual support,  French

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Until the 19th century, this wonderful melting cheese was known as the Valais.... The cheese was traditionally cut in half and placed on the cut surface facing the fire. As the cheese started to bubble, it would be scraped on to boiled potatoes to make a delectable treat. Raclette is very supple. The pale golden interior has a sweet, at the taste and a pleasant, citrus tang that deepens with a savoury bite. When heated, the cheese bubbles, melts and intensifies in flavour. Also known as Bagnes or Conches, Fromage a Raclette(or simply Raclette) is available in both raw and pasteurised versions. It ripens in three to four months and has fat content of 45 per cent.  2, record 10, English, - Fromage%20a%20raclette

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

La Raclette ou Fromage à raclette. Ce fromage à pâte pressée non cuite est fabriqué à partir de lait de première qualité. Il bénéficie d'un affinage traditionnel de 10 semaines au minimum. La croûte est reconnaissable à une flore de surface - la fleurine - obtenue grâce à l'unique emploi de levure naturelle.  1, record 10, French, - Raclette

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

The Invention of Dutch Cocoa. Coenraad Van Houten, a chemist and chocolate manufacturer in Amsterdam, patented an invention that was soon to change chocolate from a beverage to a confection. He had devised a process for making chocolate powder by using hydraulic pressure to remove almost half of the cocoa butter from chocolate liquor. This reduced the fat content from over 50% to about 25%, and made a hard cake that could be pulverized. Then, in order to make this powder easier to mix into warm water, he treated it with alkaline salts, which also made the color darker and removed some of the bitterness. This treatment came to be known as "Dutching. "  1, record 11, English, - Dutch%20cocoa

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Poudre de cacao ayant subi un traitement à l'ammoniaque, ou par une base, pour en faciliter la dispersion dans les boissons chocolatées.  2, record 11, French, - cacao%20solubilis%C3%A9

Record number: 11, Textual support number: 1 CONT

Le procédé mécanique par lequel on transforme le tourteau de cacao en poudre de cacao s'appelle le blutage. Lorsque la liqueur de cacao a été traitée avant pressage par des sels alcalins, la poudre de cacao obtenue est dite «solubilisée». Dans ce cas, on parle de cacao solubilisé.  3, record 11, French, - cacao%20solubilis%C3%A9

Record number: 11, Textual support number: 1 OBS

Le terme «poudre de cacao» désigne le cacao non solubilisé. «Cacao» comme synonyme de «poudre de cacao» est un abus terminologique dans la mesure où cacao désigne la poudre non solubilisée et où «poudre de cacao» englobe les deux notions (solubilisée ou non solubilisée).  3, record 11, French, - cacao%20solubilis%C3%A9

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 OBS

Trade name for micoprotein from the mould Fusarium graminearum. A 150-g portion is a good source of protein and niacin; a source of vitamin B2; contains 4 g of fat, of which a quarter is saturated and half polyunsaturated; provides 7 g of dietary fibre; supplies 130 kcal(550 kJ).  2, record 12, English, - Quorn

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 CONT

Officiellement agréé pour la vente en 1985, Quorn est un produit végétal au goût peu prononcé qui se même facilement à la saveur des herbes, épices et sauces avec lesquelles, il est cuisiné, ce qui permet de l'incorporer dans des plats très divers, ragoûts et curry épicés, sautés ou plats traditionnels comme le hachis Parmentier.  1, record 12, French, - Quorn

Record 12,  Textual support,  Spanish