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 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

A flat round cake of minced beef, fried or grilled and typically served in a bread roll garnished with various condiments.  1, record 2, English, - hamburger

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

[...] galette de bœuf haché cuit, garnie de condiments, de tomate, de laitue et servie dans un petit pain rond.  3, record 2, French, - hamburger

Record number: 2, Textual support number: 1 OBS

hambourgeois : terme recommandé par l'Office québécois de la langue française en remplacement de hamburger, mais qui n'est pas entré dans l'usage.  4, record 2, French, - hamburger

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

Tortita de carne picada, con diversos ingredientes, frita o asada [que suele servirse en un pan ligero redondo]  1, record 2, Spanish, - hamburguesa

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

The fleshy membrane that encloses the body of mollusks and secretes the shell and periostracum.  3, record 3, English, - mantle

Record number: 3, Textual support number: 1 CONT

The siphon, the mantle(or strap), the two adductors, and the foot are chopped and sold as minced clams.  2, record 3, English, - mantle

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Partie du mollusque sécrétant la coquille, et recouvrant les principaux organes, mais déterminant entre elle et ceux-ci une cavité dite palléale.  2, record 3, French, - manteau

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A bait spread in the water to attract fish.  3, record 4, English, - chum

Record number: 4, Textual support number: 1 CONT

... minced bait may be used as chum; this is usually prepared from frozen sardines or similar fish in a hand mincer as needed.  4, record 4, English, - chum

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Appât répandu dans l'eau pour attirer les poissons […]  2, record 4, French, - amorce

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 DEF

En la pesca, alimento, real o simulado, con que se atrae a los peces.  1, record 4, Spanish, - cebo

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Forcemeat or stuffings, which are a mixture of ingredients minced or chopped and spiced, are among the preparations most widely used in cooking. They are often made from "charcuterie" and are used in «pâtés», potted preparations... poultry, game, meat, vegetable etc....  1, record 5, English, - stuffing

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Mélange d'éléments crus ou cuits, hachés plus ou moins fin et assaisonnés, utilisé pour farcir œufs, poissons, volailles, gibiers, viandes, légumes et pâte. La farce est aussi la base de nombreux pâtés, friands, terrines [...] sans parler de tous les saucissons et saucisses.  1, record 5, French, - farce

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 DEF

Mezcla de ingredientes crudos o cocidos, picados y aliñados con que se rellenan diferentes tipos de carne, pasta, verduras, etc.  2, record 5, Spanish, - relleno

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Weißwurst(German, literally white sausage) is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. It is usually flavoured with parsley, also known as "beiderl", lemon, mace, onions, ginger and cardamom, though there are some variations. The mixture is then stuffed into fresh, clean pork guts and separated into individual sausages about four to five inches in length and a bit less than an inch thickness.  1, record 6, English, - Wei%C3%9Fwurst

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Délicate saucisse blanche d'origine allemande, faite de veau, de crème et d'œufs.  4, record 6, French, - Wei%C3%9Fwurst

Record number: 6, Textual support number: 1 OBS

La Weisswurst est traditionnellement servie après minuit lors de l'Oktoberfest avec du pain de seigle et de la moutarde.  4, record 6, French, - Wei%C3%9Fwurst

Record number: 6, Textual support number: 2 OBS

Dans la cuisine française on parle de «boudin blanc».  5, record 6, French, - Wei%C3%9Fwurst

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

Norwegian canned product from fresh cod liver and cod roe, minced and mixed, salt and spices added.  1, record 7, English, - roe%20liver%20paste

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Produit norvégien en conserve, fait de foie et de rogue de morue frais, hachés et mélangés avec du sel et des épices.  1, record 7, French, - p%C3%A2t%C3%A9%20de%20foie%20et%20d%27%26oelig%3Bufs

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

A Chinese-American dish consisting of thin, flat egg dough wrapped around minced vegetables, meat, shrimp, etc. in a small roll and fried in deep fat.  2, record 8, English, - egg%20roll

Record number: 8, Textual support number: 1 OBS

Americanism (1940-1945).  2, record 8, English, - egg%20roll

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 OBS

Pâtés impériaux si on en sert plusieurs.  1, record 8, French, - p%C3%A2t%C3%A9%20imp%C3%A9rial

Record number: 8, Textual support number: 2 OBS

Par analogie avec «spring roll» [crêpe de farine de riz, fourrée de viande et de soja, qui se mange frite dans la cuisine orientale. Le petit Robert (PEROB), 1993, p. 1607].  2, record 8, French, - p%C3%A2t%C3%A9%20imp%C3%A9rial

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

A small ball of minced meat mixed with breadcrumbs and seasonings.  2, record 9, English, - meatball

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Produit frit à base de viande hachée à laquelle on ajoute (moins de 20 p. cent) des petits pains trempés (ou de la farine de blé fine, du pain blanc, etc.), du sel et des épices, un œuf et des oignons.  3, record 9, French, - boulette%20de%20viande

Record number: 9, Textual support number: 1 OBS

Boulette : d'origine berlinoise.  3, record 9, French, - boulette%20de%20viande

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 CONT

Una albóndiga es una bola de carne picada mezclada con huevos y diversos condimentos, tales como perejil, comino, etc. La albóndiga es tan popular en las diferentes gastronomías y tiene tantas recetas que resulta ser un hiperónimo acerca de un alimento.  2, record 9, Spanish, - alb%C3%B3ndiga

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

Hollandaise sauce seasoned(as with minced shallots, tarragon, and chervil) and served with meat or fish.  1, record 10, English, - b%C3%A9arnaise%20sauce

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Sauce relevée pour viandes et poissons grillés. (Elle se compose de vinaigre, avec cerfeuil, échalote, estragon finement hachés, auxquels on ajoute des jaunes d'œufs et du beurre fin).  1, record 10, French, - sauce%20b%C3%A9arnaise

Record number: 10, Textual support number: 1 OBS

Sous béarnais dans le Grand Larousse encyclopédique en dix volumes (LGRAN).  3, record 10, French, - sauce%20b%C3%A9arnaise

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 OBS

timbale : A dish made of finely minced meat, fish, or other ingredients, cooked in a crust of paste or in a mould.  2, record 11, English, - vegetable%20timbale

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 OBS

timbale : Préparation culinaire (viande, crustacés, pâtes, etc., en sauce) entourée d'une pâte et cuite dans [un moule de forme circulaire].  2, record 11, French, - timbale%20aux%20l%C3%A9gumes

Record 11,  Textual support,  Spanish

Record number: 11, Textual support number: 1 PHR

Timbal de verduras con queso gratinado.  1, record 11, Spanish, - timbal%20de%20verduras

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

A lightly cured pork sausage... made with finely minced pork loin, belly, and shoulder mixed with salt, pimentòn, and sometimes even cayenne pepper...  3, record 12, English, - sobrassada

Record number: 12, Textual support number: 1 OBS

It’s hung to cure for a few weeks, but it’s not a hard sausage. It can be spread directly on bread, or cooked ...  3, record 12, English, - sobrassada

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

Spécialité charcutière espagnole se présentant comme une saucisse à tartiner non fumée, à base de morceaux de maigre noyés dans une farce grasse, fortement aromatisée et colorée au poivron.  2, record 12, French, - soubressade

Record 12,  Textual support,  Spanish

Record number: 12, Textual support number: 1 DEF

Embuchado grueso de carne de cerdo muy picada y sazonada con sal y pimiento molido, que se hace especialmente en la isla española de Mallorca.  1, record 12, Spanish, - sobrasada

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 OBS

croquette : A small often rounded mass consisting usually of minced meat, fish, or vegetable coated with egg and bread crumbs and deep-fried.  2, record 13, English, - fish%20ball

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

Les croquettes sont façonnées en bouchon, en palet, en bâtonnet, en boule ou en rectangle. Elles sont généralement panées à l'anglaise, puis plongées dans une friture très chaude, qui permet de les saisir et les rend croquantes et dorées [...]  1, record 13, French, - croquette%20de%20poisson

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 DEF

Bola que se hace de [...] pescado picado menudamente y trabado con ralladuras de pan, huevos batidos y especias, y que se come guisada o frita.  2, record 13, Spanish, - alb%C3%B3ndiga%20de%20pescado

Record number: 13, Textual support number: 1 OBS

albóndiga de pescado; croqueta de pescado: términos utilizados generalmente en plural.  3, record 13, Spanish, - alb%C3%B3ndiga%20de%20pescado

Record number: 13, Textual support number: 2 OBS

No confundir, en español, los términos "croqueta" y "albóndiga". "Croqueta" es una porción de masa hecha con cualquier alimento, la cual se fríe, mientras que "albóndiga" es una bola de carne o pescado con ralladura de pan que puede ser guisada o frita.  3, record 13, Spanish, - alb%C3%B3ndiga%20de%20pescado

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

A dish made of finely minced meat, fish, or other ingredients, cooked in a crust of paste or in a mould.  1, record 14, English, - timbale

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Préparation culinaire (viande, crustacés, pâtes, etc., en sauce) entourée d'une pâte et cuite dans [un moule de forme circulaire].  1, record 14, French, - timbale

Record 14,  Textual support,  Spanish

Record number: 14, Textual support number: 1 DEF

[Preparación culinaria que consiste en una] masa de harina y manteca, por lo común en forma de cubilete, que se rellena de macarrones u otros manjares.  1, record 14, Spanish, - timbal

Record number: 14, Textual support number: 1 OBS

timbal: este término también puede referirse al molde circular, hondo, utilizado en cocina.  2, record 14, Spanish, - timbal

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

A variety of pasta in the shape of small half-moons or squares, filled with minced meat, and served either in broth or with a sauce.  2, record 15, English, - agnolotti

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 DEF

Pâte alimentaire d'origine piémontaise et généralement de forme rectangulaire, qu'on farcit avec de la viande et qu'on sert dans une sauce ou un bouillon.  2, record 15, French, - agnolotti

Record number: 15, Textual support number: 1 OBS

agnolotti : terme habituellement employé au pluriel.  3, record 15, French, - agnolotti

Record number: 15, Textual support number: 2 OBS

agnolotti : La forme au pluriel est «agnolottis». Le pluriel des emprunts italiens s'écrit en suivant la règle générale du pluriel des mots français.  3, record 15, French, - agnolotti

Record 15,  Textual support,  Spanish

Record number: 15, Textual support number: 1 DEF

Pasta comestible, tradicional de la región de Piamonte, Italia, de forma cuadrada o rectangular con borde dentado, rellena de carne y que se baña con una salsa o caldo de la carne.  2, record 15, Spanish, - agnolotti

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

In surimi production, the frozen pollack is minced and made into a paste with water and a small amount of salt.  2, record 16, English, - surimi

Record number: 16, Textual support number: 2 CONT

Surimi can be engineered and flavoured to resemble crab legs, shrimp, scallops and even lobster tails.  3, record 16, English, - surimi

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

Chair de poisson lavée et malaxée, servant de base à de nombreuses préparations alimentaires.  2, record 16, French, - surimi

Record number: 16, Textual support number: 1 CONT

Le surimi est une matière première préparée à partir de chair de poisson qui se présente sous la forme d'une pâte plus ou moins blanche (selon sa qualité) et sans goût [...] Il imite, par exemple, le goût, la forme et la texture de la chair de la patte de crabe, de la queue de crevette, de la noix de coquille Saint-Jacques ou de la queue de langouste [...]  3, record 16, French, - surimi

Record 16,  Textual support,  Spanish

Record number: 16, Textual support number: 1 DEF

Pasta que se obtiene a partir de pescado desmenuzado, constituye la materia prima para la fabricación de sucedáneos de marisco, cangrejo o la preparación de comidas procesadas, salchichas y embutidos.  2, record 16, Spanish, - surimi

Record number: 16, Textual support number: 1 CONT

Para la fabricación de análogos de diversos tipos de pescado o marisco se utiliza en alto porcentaje surimi, empleándose internacionalmente la palabra japonesa surimi para definir el músculo de pescado picado, lavado, escurrido hasta una proporción de agua similar a la original, adicionado de crioprotectores proteicos y generalmente conservado en estado congelado. El surimi, que puede obtenerse de distintas especies, sirve de base para la fabricación de diversos productos que tradicionalmente se comercializan en Japón y de otros que se consumen también en los países occidentales como son patas de cangrejo, gambas, vieiras, langostas, etc. Todos estos productos se desarrollan formando geles con distinta textura, forma y sabor, en función de las variaciones fisicoquímicas que se introduzcan en la proteina miofibrilar del pescado que es la base del surimi.  1, record 16, Spanish, - surimi

Record number: 16, Textual support number: 1 OBS

La pasta de surimi no sirve para el consumo directo.  2, record 16, Spanish, - surimi

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

In Middle Eastern cookery, a mixture of minced meat, bulgar or rice, and seasonings, typically served in the form of croquettes stuffed with a filling.  5, record 17, English, - kibbeh

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 DEF

Petite boulette d'agneau haché et de boulgour relevée d'herbes et d'épices.  3, record 17, French, - kibbeh

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 DEF

A feed composed of whole fish or minced fish as herring or smelts.  1, record 18, English, - wet%20feed

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 DEF

Aliment dont la composition comprend des poissons entiers ou coupés en morceaux (par exemple le hareng ou le caplan).  1, record 18, French, - aliment%20humide

Record 18,  Textual support,  Spanish

Record number: 18, Textual support number: 1 DEF

Mezcla de 1 parte de ensilado de pescado (químico, biológico o en conservación en miel), por 2 partes de harinas vegetales (soya, trigo y salvado de trigo), además [de] otro tipos de ingredientes, como aceites, premezclas de vitaminas y minerales, tiene una humedad del 30%, conservándose después de su confección por veinticuatro horas sin refrigeración.  1, record 18, Spanish, - alimento%20h%C3%BAmedo

Record number: 18, Textual support number: 1 CONT

La preparación del alimento húmedo se realiza teniendo en cuenta los requerimientos nutricionales de las especies que se van alimentar, por lo que los porcientos de adición de las harinas vegetales, se realizan con el objetivo de elevar los niveles de proteínas hasta satisfacer sus requerimientos.  1, record 18, Spanish, - alimento%20h%C3%BAmedo

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

A food, as vegetables, fruits or meat, puréed or minced for easy ingestion by infants.  1, record 19, English, - baby%20food

Record 19,  Textual support,  French

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

Small, dehydrated shrimp are an important flavoring and seasoning in many Asian cuisines. They are typically rehydrated in water and used whole, in chopped or minced form, or ground to form a paste.  1, record 20, English, - dried%20shrimp

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 CONT

Petites crevettes séchées, poudre, pâte et sauce de crevettes sont incontournables dans la cuisine asiatique. Les premières s'ajoutent aux plats sautés après qu'on les ait réhydratées; la pâte et la sauce, qui sont généralement composées de crevettes salées et fermentées, ainsi que la poudre, servent à rehausser la saveur des plats auxquels on les ajoute.  1, record 20, French, - crevette%20s%C3%A9ch%C3%A9e

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 CONT

Lee Kum Kee Minced Garlic is a convenient and perfet substitute for fresh garlic. It is carefully processed to retain its strong characteristic aroma. Just spoon out the same amount wherever fresh garlic is needed. It is ideal in marinating, stir-frying and steaming.  1, record 21, English, - minced%20garlic

Record number: 21, Textual support number: 1 OBS

Usually sold in jars or other closed container.  2, record 21, English, - minced%20garlic

Record 21,  Textual support,  French

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 DEF

[A] process in which the withered leaf is minced thus breaking the cells more effectively and assisting and accelerating the fermentation.  1, record 22, English, - rotorvane

Record number: 22, Textual support number: 1 OBS

This process is normally used in association with CTC [crushing, tearing, curling] process or orthodox process.  1, record 22, English, - rotorvane

Record number: 22, Textual support number: 2 OBS

rotorvane: term and definition standardized by ISO.  2, record 22, English, - rotorvane

Record number: 22, Textual support number: 3 OBS

Terminology related to the tea industry.  2, record 22, English, - rotorvane

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 DEF

Procédé dans lequel la feuille flétrie est hachée, ce qui brise les cellules plus profondément que par le procédé orthodoxe, favorise et accélère la fermentation.  1, record 22, French, - proc%C3%A9d%C3%A9%20rotorvane

Record number: 22, Textual support number: 1 OBS

Ce procédé est généralement associé au procédé CTC [crushing, tearing, curling / broyer, déchirer, boucler] ou orthodoxe.  1, record 22, French, - proc%C3%A9d%C3%A9%20rotorvane

Record number: 22, Textual support number: 2 OBS

procédé rotorvane: terme et définition normalisés par l'ISO.  2, record 22, French, - proc%C3%A9d%C3%A9%20rotorvane

Record number: 22, Textual support number: 3 OBS

Terminologie relative à l'industrie du thé.  2, record 22, French, - proc%C3%A9d%C3%A9%20rotorvane

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 DEF

A piece of chicken, either whole or composed of a paste of finely minced meat, typically coated in batter or breadcrumbs.  2, record 23, English, - chicken%20nugget

Record number: 23, Textual support number: 1 OBS

chicken nugget: term usually used in the plural.  2, record 23, English, - chicken%20nugget

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 DEF

Morceau de poulet entier ou de poulet haché très fin pané ou en pâte à frire.  3, record 23, French, - croquette%20de%20poulet

Record number: 23, Textual support number: 1 OBS

Termes habituellement utilisés au pluriel.  4, record 23, French, - croquette%20de%20poulet

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 DEF

A cookout where roasted frankfurters are the main course.  2, record 24, English, - wiener%20roast

Record number: 24, Textual support number: 1 CONT

Invite friends to a wiener roast.  3, record 24, English, - wiener%20roast

Record number: 24, Textual support number: 1 OBS

wiener : A smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll.  2, record 24, English, - wiener%20roast

Record number: 24, Textual support number: 2 OBS

wiener roast: Also designates the roasting apparatus.  3, record 24, English, - wiener%20roast

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 DEF

wiener roast : Pique-nique où l'on fait cuire en plein air des saucisses [fumées,] dites «wiener» [en anglais].  2, record 24, French, - grillade%20de%20saucisses

Record number: 24, Textual support number: 1 CONT

En septembre, l'équipe de jeunes organise une marche et des jeux suivis d'une grillade de saucisses sur un feu de bois.  3, record 24, French, - grillade%20de%20saucisses

Record number: 24, Textual support number: 2 CONT

Programme [...] : pique-nique et grillade de saucisses en commun avec les enfants [...] sur une aire de jeux.  4, record 24, French, - grillade%20de%20saucisses

Record number: 24, Textual support number: 1 PHR

Partie de grillade de saucisses.  5, record 24, French, - grillade%20de%20saucisses

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 DEF

Food obtained from the immediate environment or that has not been processed(e. g. algae, zooplankton, minced fish, grains).  3, record 25, English, - natural%20food

Record number: 25, Textual support number: 1 CONT

Besides the feedstuffs ... processed compound feeds are also used in aquaculture to supplement natural food produced in ponds or other enclosed waters.  4, record 25, English, - natural%20food

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 DEF

Nourriture obtenue dans le milieu de culture ou qui n'a pas subi de traitement (par exemple, algues, zooplancton, poissons broyés, grains).  2, record 25, French, - nourriture%20naturelle

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 DEF

A small Chinese dumpling made from a thin dough filled with a mixture of finely minced meats, poultry, fish, shellfish and/or vegetables; it can be steamed, fried or boiled and eaten as dumplings, in soups and as appetizers.  2, record 26, English, - won%20ton

Record 26,  Textual support,  French

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 DEF

A small flat cake of fish(as salted codfish) shredded, mixed with mashed potato and minced onions, often coated in batter or breadcrumbs and fried.  2, record 27, English, - fish%20cake

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 OBS

Gâteau rond et plat, à base de morue salée, de purée de pommes de terre et d'oignons. Le tout est sauté dans la poêle.  1, record 27, French, - galette%20de%20poisson

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 DEF

A Belgian dish consisting of balls of minced pork, onions, bread crumbs, white wine, egg yolks and stiffly beaten egg whites, rolled in flour and fried, then poached in stock with potatoes...  1, record 28, English, - fricandelle

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 DEF

Boulette allongée ou fait d'un hachis de viande ou d'une farce.  2, record 28, French, - fricadelle

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 CONT

Brühwurst(scalded sausages). These are made from finely minced meat, with bacon or bacon fat and spices added. They are quickly smoked and then scalded at a high temperature to seal in the flavour. [Not to be confused with] "Kochwurst"(boiled sausages).  3, record 29, English, - Br%C3%BChwurst

Record number: 29, Textual support number: 2 CONT

Bruehwurst [Brühwurst] is cooked in broth or soup and then sometimes the aroma is sealed in with a long smoking process. Examples of this are Fleischwurst, Bierschinken, Wiener Wuerstchen [Würstchen] and Weisswurst [Weißwurst] (white sausage).  2, record 29, English, - Br%C3%BChwurst

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 CONT

Comment est faite une «Brühwurst» (saucisse à réchauffer dans l'eau bouillante) ? Broyez à froid la viande, le lard, la glace, le sel, les épices et le cas échéant les légumes (par exemple le poireau, les carottes...) dans un broyeur [...] pour en faire une masse homogène (les spécialistes parlent de «Brühwurstbrät» = chair à saucisse). En y ajoutant de gros morceaux de viande et des épices (par exemple des herbes, des pistaches), on peut fabriquer différents produits. Après avoir mis cette chair à saucisse dans des boyaux naturels ou artificiels, dans des moules ou autres enveloppes [...], faites chauffer le tout. Par ce processus de réchauffement, les produits à base de «Brühwurst» se solidifient et se conservent. Pour finir, on peut selon le goût leur donner ou non un goût de fumée.  1, record 29, French, - Br%C3%BChwurst

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 OBS

Minced : means ground or chopped fine.  2, record 30, English, - minced%20ham

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 CONT

Lois et règlements codifiés Loi habilitante : Tarif des douanes Décret de remise visant le jambon haché en boîte (DORS/97-153)  2, record 30, French, - jambon%20hach%C3%A9

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 DEF

Pork, veal, or other meat that has been minced, molded, breaded, and braised to resemble a cooked chicken leg...  1, record 31, English, - mock%20chicken

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 CONT

Pour des sandwichs légers... La poitrine de dinde fumée, le rôti de porc et le jambon cuit contiennent de 2 à 3 fois moins de matières grasses que les autres charcuteries comme le saucisson de bologne ou le simili-poulet. Pour un petit repas santé, ils sont donc tout indiqués!  1, record 31, French, - simili%2Dpoulet

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 OBS

Minced : means ground or chopped fine.  1, record 32, English, - minced%20cabbage

Record 32,  Textual support,  French

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 OBS

Minced onion, chopped and dehydrated.  2, record 33, English, - onion%20flakes

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 OBS

Produit dont les particules de forme non définie sont comprises entre 1,25 mm et 4 mm.  1, record 33, French, - oignon%20en%20flocons

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 DEF

An appetizer of minced scallops in a wine and cream sauce topped with grated cheese and browned under a broiler : usually served in a scallop shells.  2, record 34, English, - coquille%20Saint%20Jacques

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 CONT

Coquille Saint-Jacques à la Newbourg.  2, record 34, French, - coquille%20Saint%2DJacques

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 DEF

clam chowder made of minced clams, salt pork, onions, potatoes, and milk.  2, record 35, English, - New%20England%20clam%20chowder

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 OBS

chowder de la Nouvelle-Angleterre.  2, record 35, French, - chaudr%C3%A9e%20de%20la%20Nouvelle%2DAngleterre

Record 35,  Textual support,  Spanish

Record 36,  Textual support,  English

Record number: 36, Textual support number: 1 DEF

velouté sauce with minced shallots, parsley, lemon juice, white wine, and butter.  1, record 36, English, - Bercy

Record 36,  Textual support,  French

Record 36,  Textual support,  Spanish

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 DEF

"Rillettes": Preparation of pork, both lean and fat, cut into very small pieces and gently cooked in lard with the usual seasoning. Rillettes are then pounded in a mortar. ... Goose and rabbit rillettes are made in the same way as pork rillettes.  5, record 37, English, - rillettes

Record number: 37, Textual support number: 1 OBS

"Potted minced pork" is more specific in meaning and furthermore is explanatory in nature.  6, record 37, English, - rillettes

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 DEF

Préparation réalisée par cuisson prolongée dans leur graisse propre, ou dans celle de porc, de viandes découpées en morceaux, de porc, de lapin, d'oie ou de volaille, recouverte par une couche protectrice de saindoux.  2, record 37, French, - rillettes

Record 37,  Textual support,  Spanish

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 OBS

A soup containing nests constructed with the saliva of swiftlets. It may have chicken broth and finely minced chicken breasts. Generally served at Chinese banquets.  2, record 38, English, - bird%27s%20nest%20soup

Record 38,  Textual support,  French

Record 38,  Textual support,  Spanish

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 DEF

Minced meat or fish covered with pastry and fried in deep fat.  1, record 39, English, - rissole

Record 39,  Textual support,  French

Record number: 39, Textual support number: 1 DEF

Petits morceaux de pâte feuilletée, renfermant de la viande ou du poisson hachés menu, que l'on cuit à grande friture.  1, record 39, French, - rissole

Record 39,  Textual support,  Spanish