TERMIUM Plus®

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Consult the Government of Canada’s terminology data bank.

HALF-AND-HALF [2 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2011-03-29

English

Subject field(s)
  • Beverages
  • Regulations and Standards (Food)
OBS

Alcoholic proof is a measure of how much ethanol, or "grain alcohol, "is in an alcoholic beverage. The proof number is twice the percentage of the alcohol content measured by volume, at a temperature of 60° Fahrenheit. Therefore "80 degrees proof" is 40% alcohol by volume, and most of the other 60% is water. If you mix 180 proof whiskey half-and-half with water, your drink is 90 proof. US Federal regulation(CFR 27 5. 37 Alcohol Content).

OBS

The expression "80 proof" is the American approved system that alcohol is sold. It is based on a scale of 1 to 200. The alcohol content is ½ the proof, i.e. 80 proof is 40% alcohol.

French

Domaine(s)
  • Boissons (Industrie de l'alimentation)
  • Réglementation et normalisation (Alimentation)

Spanish

Save record 1

Record 2 2008-05-12

English

Subject field(s)
  • Prepared Dishes (Cooking)
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.

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!

French

Domaine(s)
  • Plats cuisinés
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.

Spanish

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