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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Modern technology provides a quick and accurate method for grading hogs at federally inspected plants : An electronic probe is inserted between the third and fourth ribs on the left side of the carcass. The needle has a sensor light on the end. As the needle is withdrawn from the probe site, it measures meat thickness and fat levels. These measurements are fed into a computer, which generates a yield class estimating percentage of lean meat.  2, record 1, English, - yield%20class

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

La catégorie de rendement de la carcasse de bœuf classée dans l'une des catégories Canada A, Canada AA, Canada AAA et Canada Primé [...]  1, record 1, French, - cat%C3%A9gorie%20de%20rendement

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 OBS

(...) it is impossible to translate the culinary term poêler literally. To poêler, meat or poultry is placed in a good fitting pan or fireproof casserole on sliced pot herbs, seasoned, melted butter poured on top and roasted in oven with the cover on. Shortly before meat is done, cover is taken off to allow the top side to get brown. Moderate temperature is essential for pan roasting. As soon as the meat is browned, it is taken out of the pan, the fat is poured off and the residue deglaced with wine, stock, gravy or sauce and used for making the sauce.  2, record 2, English, - pan%20roast

Record number: 2, Textual support number: 2 OBS

pan-roasting.  2, record 2, English, - pan%20roast

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Cuire dans une casserole fermée, avec un corps gras.  2, record 2, French, - po%C3%AAler

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A brined salmon side or strip of meat,... smoked for about two weeks, at temperatures not higher than 21ºC to 36ºC, [until it becomes hard].  3, record 3, English, - Indian%2Dcure%20salmon

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Moitié de saumon ou tranche de chair de saumon saumurée, [...] fumée pendant environ deux semaines à des températures ne dépassant pas 21 ºC à 36 ºC, [jusqu'à durcissement].  2, record 3, French, - saumon%20%C3%A0%20l%27indienne

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

The box lunch is an individual cardboard box that may contain sliced solid meat or mixed filling sandwiches, rolls, a cold plate with sliced meats, side salad or assorted raw vegetables, condiments appropriate for sandwiches and salad, some fresh or canned fruit, one prepared or baked dessert, two beverages(one of which should be milk), and in some situations(e. g. hot weather conditions, diner preference, etc.), either two 250 ml juice/cold beverages or one 400-500 ml container of juice/cold beverage, and one pocket supplement(for example, granola bar, nuts, or cheese and cracker pack).  2, record 4, English, - box%20lunch

Record number: 4, Textual support number: 2 OBS

box lunch: term to be used by the Department of National Defence and the Canadian Forces.  2, record 4, English, - box%20lunch

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

La boîte-repas est une boîte de carton individuelle qui peut contenir des sandwiches garnis de viande solide tranchée ou faits de garniture mélangée, des petits pains, un plat froid composé de viandes tranchées, une salade d'accompagnement ou des crudités, des condiments pour sandwiches et salades, des fruits frais ou en conserve, un dessert préparé ou cuit au four, deux boissons (dont l'une devrait être du lait), mais dans certaines situations (chaleur, préférence du consommateur, etc.), il peut y avoir deux jus ou boissons froides de 250 ml ou un jus ou une boisson froide de 400 à 500 ml et un supplément de poche (p. ex. tablette granola, noix, emballage de fromage et craquelins).  2, record 4, French, - bo%C3%AEte%2Drepas

Record number: 4, Textual support number: 2 OBS

boîte-repas : terme uniformisé par le Comité de terminologie française du Conseil de doctrine et de tactique de l'Armée de terre et par le Groupe de travail de terminologie du soutien au combat.  2, record 4, French, - bo%C3%AEte%2Drepas

Record number: 4, Textual support number: 3 OBS

boîte-repas : terme d'usage obligatoire au ministère de la Défense nationale et dans les Forces canadiennes.  2, record 4, French, - bo%C3%AEte%2Drepas

Record number: 4, Textual support number: 4 OBS

Il est erroné de parler de «panier-repas» dans un contexte militaire car ce terme est plutôt employé dans un contexte récréatif ou touristique.  2, record 4, French, - bo%C3%AEte%2Drepas

Record number: 4, Textual support number: 5 OBS

Le terme proposé «boîte-repas pour dîner» sert à préciser qu'il s'agit de la boîte-repas prévue pour le deuxième repas de la journée.  2, record 4, French, - bo%C3%AEte%2Drepas

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

The box supper is an individual cardboard box that may contain sliced solid meat or mixed filling sandwiches, rolls, a cold plate with sliced meats, side salad or assorted raw vegetables, condiments appropriate for sandwiches and salad, some fresh or canned fruit, one prepared or baked dessert, two beverages(one of which should be milk), and in some situations(e. g. hot weather conditions, diner preference, etc.), either two 250 ml juice/cold beverages or one 400-500 ml container of juice/cold beverage, and one pocket supplement(for example, granola bar, nuts, or cheese and cracker pack).  2, record 5, English, - box%20supper

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

La boîte-repas pour souper est une boîte de carton individuelle qui peut contenir des sandwiches garnis de viande solide tranchée ou faits de garniture mélangée, des petits pains, un plat froid composé de viandes tranchées, une salade d'accompagnement ou des crudités, des condiments pour sandwiches et salades, des fruits frais ou en conserve, un dessert préparé ou cuit au four, deux boissons (dont l'une devrait être du lait), mais dans certaines situations (chaleur, préférence du consommateur, etc.), il peut y avoir deux jus ou boissons froides de 250 ml ou un jus ou une boisson froide de 400 à 500 ml et un supplément de poche (p. ex. tablette granola, noix, emballage de fromage et craquelins).  1, record 5, French, - bo%C3%AEte%2Drepas%20pour%20souper

Record number: 5, Textual support number: 2 OBS

Il est erroné de parler de «panier-repas» dans un contexte militaire car ce terme est plutôt employé dans un contexte récréatif ou touristique. De plus, le terme «boîte-repas» a été uniformisé dans le contexte militaire.  1, record 5, French, - bo%C3%AEte%2Drepas%20pour%20souper

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

How to shuck an oyster? This method of oyster shucking is often used by restaurants for presentation purposes. Hold the oyster cup side down, flat side up, with the hinged or narrow end in your hand. Insert the knife about 1/3 back from the wide end of the oyster. Go in using the knife and cut the muscle. Be careful to keep your fingers out of the path of the knife. Detach the muscle from the bottom shell. Carefully roll the meat over, taking care to neatly detach the muscle underneath.  1, record 6, English, - oyster%20shucking

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 OBS

Écaillage : [...] 3. Action d'ouvrir (des huîtres).  1, record 6, French, - %C3%A9caillage%20des%20hu%C3%AEtres

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Freezer paper is coated on one side with plastic or wax. The paper provides a moisture and vapor-proof barrier between the meat and surrounding cold air. In essence, the package becomes air-tight and freezer burn is prevented.  1, record 7, English, - freezer%20paper

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Le [...] «papier à congélation» est du papier glacé d'emballage alimentaire [qui] est paraffiné et [qui] équivaut au papier d'emballage de charcuterie et fromage.  1, record 7, French, - papier%20%C3%A0%20cong%C3%A9lation

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Many fast food restaurants provide combination meals that are more economical than purchasing just a sandwich. For example, breakfast combination meals may include the sandwich, hash browns, and a drink for a cheaper price than the sandwich alone.  2, record 8, English, - combination%20meal

Record number: 8, Textual support number: 2 CONT

Bento or Obento [is a] combination meal served in a wooden box. A traditional bento consists of rice, fish or meat and one or more pickled or cooked vegetables as a side dish.  3, record 8, English, - combination%20meal

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Il arrive souvent que les entreprises combinent des produits ou services de façon à offrir aux consommateurs de meilleurs prix, des incitations ou des conditions plus favorables. En constituant de tels ensembles, elles sont en mesure de proposer leurs produits et services à un prix plus bas. Une chaîne de restauration rapide peut offrir, par exemple, un repas combiné comprenant un hamburger, des frites et une boisson et demander pour l'ensemble un prix inférieur aux prix total de ces mets achetés séparément.  1, record 8, French, - repas%20combin%C3%A9

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

The carcasses were immediately scalded, feather picked and eviscerated, and then chilled overnight in a refrigerator at 4 degree in order to facilitate the removal of the abdominal pad. The dissection of carcasses was performed according to the procedure described by Jensen(1984), and the abdominal fat pad was removed according to the method outlined by Fancher & Jensen(1989). From one side breast and one thigh plus drumstick of each bird, meat(with skin) was excised and weighed separately. Total meat yields for both breast and thighs(including drumsticks) were calculated as the amount of meat excises xx 2. Weights of the dissected parts of the carcasses and of breast and thigh meat were determined to the nearest 1 g, while those of the abdominal fat pad and organs(liver, heart and gizzard) were measured to the nearest 0.., 1 g. Samples of liver, breast meat and thigh plus drumstick meat were removed and frozen(-20 degree) until analysed.  2, record 9, English, - abdominal%20fat%20pad

Record 9,  Textual support,  French

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

An apparatus forming part of a filletting machine for removing meat from the skeleton of fish in the region of the ribs is described, through which the fish are conveyed with their tails leading and guided by guides which penetrate into cuts already performed for cutting free the belly and back spokes. The removal of meat from the ribs is performed by means of a tool, which comprises a scraping knife arranged on each side of the belly-cut guides and extending in a plane which forms an angle of between 10 degree and 50 degree with the guidance plane defined by the belly-cut and back-cut guides.  1, record 10, English, - back%20spokes

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 OBS

rayon : chacune des pièces squelettiques qui soutiennent les nageoires des poissons.  2, record 10, French, - rayons%20dorsaux

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Very rare or almost raw : Sear the steak for about 1 minute on each side. The meat will be browned on the outside, cooked just beneath the surface, and very red in the center.  1, record 11, English, - very%20rare

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

en gastronomie, bleu se dit d'un bifteck à peine grillé.  2, record 11, French, - bleu

Record number: 11, Textual support number: 2 CONT

Bleu (...) Saisissement vif; sous la croûte, la viande reste crue et ne manifeste aucune résistance au toucher.  3, record 11, French, - bleu

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

cooked thoroughly; cooked until the center is brownish grey.  2, record 12, English, - well%2Ddone

Record number: 12, Textual support number: 1 CONT

Well done : Cook the steak for about 5 minutes on each side. The meat will be uniformly cooked through.  3, record 12, English, - well%2Ddone

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

se dit d'une viande qui a atteint un degré de cuisson poussé.  2, record 12, French, - bien%20cuit

Record number: 12, Textual support number: 1 CONT

Bien cuit (...) Saisissement vif; sous la croûte, la viande perd toute trace de sang, brunit et devient ferme au toucher.  3, record 12, French, - bien%20cuit

Record 12,  Textual support,  Spanish