TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

A reed or blade of other material that serves as the sounding apparatus of certain wind instruments.  3, record 1, English, - single%20reed

Record number: 1, Textual support number: 1 CONT

The single reed for the clarinet is made from a slip cut from the stem of "A. donax. "After being trimmed, the reed is flattened on the inner side, while the end of the rounded outer side is scraped down to a feather edge. The thick end of the reed is attached, flat side down, to the mouthpiece by a metal ligature or length of twine. In playing, the thin end of the reed vibrates, alternately closing and opening the space between the reed and the mouthpiece. The vibration carries through the wedged-shaped tone chamber in the mouthpiece and into the air column in the tube.  4, record 1, English, - single%20reed

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Dispositif produisant le son, composé d'une languette vibrant sur la paroi de l'embouchure d'un instrument à vent.  3, record 1, French, - anche%20simple

Record number: 1, Textual support number: 1 CONT

Dans la clarinette, c'est une anche simple qui fait vibrer l'air.  4, record 1, French, - anche%20simple

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 OBS

The [beef] tenderloin is removed from the long loin in one piece, including the side-seam. The fat is trimmed down not to exceed 1/2"(13 mm) at any one point, and tapers down to the silverskin at a point 2/3 down the length of the tenderloin, as measured from the butt end.  2, record 2, English, - tenderloin%20regular%20trim

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

Le filet [de bœuf] est enlevé de la longe longue en un seul morceau, incluant la commissure latérale. Le gras est paré de façon à n'excéder 1/2" (13 mm) en aucun point et il est amenuisé de façon à ce qu'au 2/3 du filet, mesuré à partir de la tête du filet, il rejoigne la membrane argentée.  1, record 2, French, - filet%20r%C3%A9gulier

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

... a process now known in the [beverage can making] industry as "spin flow necking. "... a process where an externally located free spinning forming roll... is moved inward and axially against the outside wall... of the open end... of a rotating trimmed can... to form a conical neck at the open end... a spring-loaded holder or slide roll... supports the interior wall of the can... and moves axially under the forming force of the free roll... This is a single operation where the can rotates and the free roll... rotates so that a smooth conical neck end is produced.  1, record 3, English, - spin%20flow%20necking

Record number: 3, Textual support number: 1 OBS

The essential difference between spin flow necking and other types of spin necking [is] the axial movement of both the external roll ... and the internal support.  1, record 3, English, - spin%20flow%20necking

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 OBS

rétreint à la molette : terme obtenu d'un spécialiste du domaine.  1, record 3, French, - r%C3%A9treint%20%C3%A0%20la%20molette

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

Part or all of a roll edge which has not been trimmed.  1, record 4, English, - no%20trim

Record number: 4, Textual support number: 1 OBS

Usually appears on the roll edge as an inward Offset(offset roll defect), with a smooth edge on the other end of the roll. The offset wraps have a rough appearance. A severe case is where the complete end of the roll has a rough edge where it has not been trimmed.  1, record 4, English, - no%20trim

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

In an free on board sale, the seller undertakes to make the grain available and ready for loading when the vessel is ready to load, and the loading berth is properly available to the vessel. The seller makes delivery at the end of the elevator's loading spout and must bear all costs up to that point. Under contracts which specify "free on board-vessel stowed and trimmed", the seller also arranges and pays for costs of loading the grain to the vessel.  1, record 5, English, - free%20on%20board%2Dvessel%20stowed%20and%20trimmed

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Dans une vente (franco bord) f.o.b., le vendeur convient de mettre les céréales à la disposition de l'acheteur lorsque le navire est prêt pour le chargement et que le poste de chargement est libre. Le vendeur livre les céréales à l'extrémité de la goulotte de chargement du silo à grain et assume tous les coûts jusque là. En vertu des contrats dans lesquels est insérée la stipulation «f.o.b. arrimé et équilibré», le vendeur assure également le chargement des céréales sur le navire et en supporte les frais.  1, record 5, French, - franco%20bord%20arrim%C3%A9%20et%20%C3%A9quilibr%C3%A9

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

The Colt "Commander" is a trimmed down version of the "Government" model 1911 A1. Proposed at the end of 1949, it was intended to fill a Military need for a lighter handgun devoted to officers.  2, record 6, English, - Colt%20Commander

Record number: 6, Textual support number: 1 OBS

Automatic pistol made by the Colt Company.  3, record 6, English, - Colt%20Commander

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

Le Colt «Commander» est une version raccourcie du Colt "Government" 1911 A1. Proposé vers la fin de l'année 1949, il était destiné à satisfaire un besoin militaire pour une arme plus légère à l'usage des officiers.  3, record 6, French, - Colt%20Commander

Record number: 6, Textual support number: 1 OBS

Pistolet automatique fabriqué par la société Colt.  4, record 6, French, - Colt%20Commander

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

Joint made across the grain between two trimmed veneers laid end to end.  2, record 7, English, - end%20joint

Record number: 7, Textual support number: 1 OBS

end joint: term and definition standardized by ISO.  3, record 7, English, - end%20joint

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Joint, en travers du fil, entre deux placages dressés bout à bout.  4, record 7, French, - joint%20transversal

Record number: 7, Textual support number: 1 OBS

joint transversal; joint en travers du fil; joint en bout : termes et définition normalisés par l'ISO.  5, record 7, French, - joint%20transversal

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 OBS

taper trimmed shirt. taper : to become gradually smaller toward one end.  1, record 8, English, - taper%20trimmed

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Une chemise cintrée (...) confection soignée, une coupe anatomique, taillée plus près du corps et qui ne sort pas du pantalon.  1, record 8, French, - cintr%C3%A9

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 OBS

Portioned end to end from a centre cut loin. Surface fat is trimmed following the natural shape of the loin so as to produce chops with an average fat covering of 1/4"(6mm).  1, record 9, English, - chop%2C%20centre%20cut

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

Découpées d'un bout à l'autre d'un milieu de longe. Le gras de la surface est paré suivant la forme naturelle de la longe de sorte que les côtelettes ont une couche de gras d'une épaisseur moyenne de 1/4" (6mm).  1, record 9, French, - c%C3%B4telette%2C%20milieu%20de%20longe

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 OBS

Prepared from the loin. Trimmed with tenderloin and chine bone removed, cut end to end. Average fat covering is 1/4"(6mm). Trimmed so as to follow the shape of the loin muscle.  1, record 10, English, - chop%2C%20regular%2C%20tenderloin%20out

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 OBS

Préparées à partir de la longe parée. Le filet et l'échine sont retirés et la longe est coupée d'un bout à l'autre. La couche de gras a une épaisseur moyenne de 1/4" (6mm). Parées de manière à épouser la forme du muscle de la longe.  1, record 10, French, - c%C3%B4telette%20r%C3%A9guli%C3%A8re%2C%20sans%20filet

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 OBS

Prepared by cutting the entire Loin, Trimmed end to end. Average fat covering is 1/4"(6mm). Trimmed so as to follow the shape of the loin muscle.  1, record 11, English, - chop%2C%20regular

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 OBS

Préparées en coupant la longe parée d'un bout à l'autre. La couche de gras a une épaisseur moyenne de 1/4" (6mm). Parées de manière à épouser la forme du muscle de la longe.  1, record 11, French, - c%C3%B4telette%20r%C3%A9guli%C3%A8re

Record 11,  Textual support,  Spanish