TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Canada Western Hard White Spring(CWHWS). Characteristics : hard white spring wheat; superior milling quality producing flour with excellent colour; 3 milling grades. End uses :bread and noodle production.  1, record 1, English, - Canada%20Western%20Hard%20White%20Spring

Record number: 1, Textual support number: 1 OBS

A Western Canada wheat class.  4, record 1, English, - Canada%20Western%20Hard%20White%20Spring

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Blé de force blanc de printemps de l'Ouest canadien (CWHWS). Caractéristiques : blé de force blanc de printemps; qualité meunière supérieure, donnant une farine de couleur excellente; trois grades meuniers. Utilisations finales : fabrication de pains et de nouilles.  2, record 1, French, - Bl%C3%A9%20de%20force%20blanc%20de%20printemps%20de%20l%27Ouest%20canadien

Record number: 1, Textual support number: 1 OBS

Classe de blé de l'Ouest canadien.  3, record 1, French, - Bl%C3%A9%20de%20force%20blanc%20de%20printemps%20de%20l%27Ouest%20canadien

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Examples of traditional breads found in Israel would be the khala, a white braided bread prepared for the Sabbath and holidays. This is produced from the 52% flour and contains additional shortening, eggs and malt. The production of khala is restricted to Thursdays and the day prior to holidays.  1, record 2, English, - khala

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Comme exemple de pain traditionnel consommé en Israël, mentionnons le khala, un pain blanc tressé préparé pour le jour du sabbat et les jours fériés. Ce pain est fait de farine extraite à 52% et il y entre un supplément de graisse végétale, d'œufs et de malt. Sa production est restreinte au jeudi et à la veille des fêtes.  1, record 2, French, - khala

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A... long, thin, white bread which is traditionally made in France.  2, record 3, English, - French%20baguette

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Pain [blanc] long et mince.  2, record 3, French, - baguette%20fran%C3%A7aise

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 DEF

Barra de pan estrecha y alargada.  3, record 3, Spanish, - baguete

Record number: 3, Textual support number: 1 OBS

baguete; baguette: La Fundación del Español Urgente (Fundéu BBVA), con el asesoramiento de la Real Academia Española, indica que el Diccionario panhispánico de dudas recomienda hispanizar el galicismo "baguette", cuyo significado es barra de pan larga y estrecha como "baguete".  1, record 3, Spanish, - baguete

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

The fruit of the bread tree [whose] delicious, white pulp has the consistency of the common bread.  4, record 4, English, - breadfruit

Record number: 4, Textual support number: 1 OBS

Like the akee, this is also associated with Captain Bligh, who introduced it to the West Indies. The large fruits contain a pulp used as a vegetable, generally roasted.  5, record 4, English, - breadfruit

Record number: 4, Textual support number: 2 OBS

breadfruit; bread-fruit: terms extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  6, record 4, English, - breadfruit

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

fruit de l'arbre à pain; fruit à pain : termes extraits du «Glossaire de l’agriculture» et reproduits avec l’autorisation de l’Organisation de coopération et de développement économiques.  2, record 4, French, - fruit%20de%20l%27arbre%20%C3%A0%20pain

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

A white, crystalline powder with a butterscotch odor... It imparts a "freshly baked" odor and flavor to bread and cakes. Used as a synthetic chocolate, coffee, fruit, maple, nut, and vanilla flavoring agent for beverages, ice cream, ices...  5, record 5, English, - 3%2Dhydroxy%2D2%2Dmethyl%2D4H%2Dpyran%2D4%2Done

Record number: 5, Textual support number: 2 OBS

3-hydroxy-2-methyl-4H-pyran-4-one: the capital letter "H" must be italicized; form recommended by the IUPAC (International Union of Pure and Applied Chemistry).  6, record 5, English, - 3%2Dhydroxy%2D2%2Dmethyl%2D4H%2Dpyran%2D4%2Done

Record number: 5, Textual support number: 3 OBS

Also known under the following commercial designations: Corps Praline; Palatone; Vetol; Talmon.  7, record 5, English, - 3%2Dhydroxy%2D2%2Dmethyl%2D4H%2Dpyran%2D4%2Done

Record number: 5, Textual support number: 4 OBS

The word "gamma" must be replaced by the corresponding Greek letter or italicized.  6, record 5, English, - 3%2Dhydroxy%2D2%2Dmethyl%2D4H%2Dpyran%2D4%2Done

Record number: 5, Textual support number: 5 OBS

Chemical formula: C₆H₆O₃  8, record 5, English, - 3%2Dhydroxy%2D2%2Dmethyl%2D4H%2Dpyran%2D4%2Done

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

Poudre cristalline blanche, d'origine naturelle (aiguilles de pin, écorce de jeunes mélèzes, chicorée) ou artificielle, employée comme arôme de fruit, de café, de vanille ou de chocolat pour les boissons, la crème glacée, les bonbons, etc.  5, record 5, French, - 3%2Dhydroxy%2D2%2Dm%C3%A9thyl%2D4H%2Dpyran%2D4%2Done

Record number: 5, Textual support number: 1 CONT

Il semble logique a priori de considérer en premier lieu comme responsable de la flaveur du pain [...] toute substance aromatique que l'on pourra y déceler. C'est ainsi qu'en 1910 on avait isolé le maltol [...]  6, record 5, French, - 3%2Dhydroxy%2D2%2Dm%C3%A9thyl%2D4H%2Dpyran%2D4%2Done

Record number: 5, Textual support number: 2 OBS

3-hydroxy-2-méthyl-4H-pyran-4-one : la lettre majuscule «H» s'écrit en italique; forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée).  7, record 5, French, - 3%2Dhydroxy%2D2%2Dm%C3%A9thyl%2D4H%2Dpyran%2D4%2Done

Record number: 5, Textual support number: 3 OBS

Le mot «gamma» doit être remplacé par la lettre grecque correspondante ou écrit en italique.  8, record 5, French, - 3%2Dhydroxy%2D2%2Dm%C3%A9thyl%2D4H%2Dpyran%2D4%2Done

Record number: 5, Textual support number: 4 OBS

Formule chimique : C₆H₆O₃  9, record 5, French, - 3%2Dhydroxy%2D2%2Dm%C3%A9thyl%2D4H%2Dpyran%2D4%2Done

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 OBS

Fórmula química: C₆H₆O₃  2, record 5, Spanish, - %C3%A1cido%20laric%C3%ADnico

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

Bread of a light color, made from finely sifted wheat flour.  2, record 6, English, - white%20bread

Record number: 6, Textual support number: 1 CONT

Dough made from white wheat flour is very stretchy and resilient, which means the baker can use it to produce many different styles and shapes, and the worldwide popularity of white bread is partly down to this characteristic. Typical ingredients include wheat flour, water, salt and yeast.  3, record 6, English, - white%20bread

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

[Pain] issu de farine raffinée de blé, le germe et l'enveloppe du grain ayant été supprimés lors du procédé de fabrication.  2, record 6, French, - pain%20blanc

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A chemical compound in the form of white crystals or powder, mildly alkaline in reaction, soluble in water, insoluble in alcohol, used as feed additive, sugar purifying agent, in plant nutrient solutions, in the manufacture of yeast, vinegar, and as bread improver.  6, record 7, English, - diammonium%20hydrogenphosphate

Record number: 7, Textual support number: 1 OBS

diammonium hydrogenphosphate: form recommended by the International Union of Pure and Applied Chemistry (IUPAC).  5, record 7, English, - diammonium%20hydrogenphosphate

Record number: 7, Textual support number: 2 OBS

DAP: This might be an in-house or a non-recognized abbreviation; not to be used alone, to avoid any risk of confusion.  5, record 7, English, - diammonium%20hydrogenphosphate

Record number: 7, Textual support number: 3 OBS

Also known under the following commercial designation: Fyrex.  7, record 7, English, - diammonium%20hydrogenphosphate

Record number: 7, Textual support number: 4 OBS

Chemical formulas: H₉N₂O₄P or (NH₄)₂HPO₄  6, record 7, English, - diammonium%20hydrogenphosphate

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Produit se présentant sous la forme de cristaux monocliniques, incolores, dissociables par la chaleur, solubles dans l'eau, utilisé dans la conservation des produits alimentaires.  6, record 7, French, - hydrog%C3%A9nophosphate%20de%20diammonium

Record number: 7, Textual support number: 1 OBS

hydrogénophosphate de diammonium : forme recommandée par l'Union internationale de chimie pure et appliquée.  1, record 7, French, - hydrog%C3%A9nophosphate%20de%20diammonium

Record number: 7, Textual support number: 2 OBS

Ancien nom (ANOM) : paramètre indiquant que le terme n'est plus acceptable de nos jours. À n'utiliser que si le contexte particulier du texte à traduire (par ex. contexte historique) le justifie.  1, record 7, French, - hydrog%C3%A9nophosphate%20de%20diammonium

Record number: 7, Textual support number: 3 OBS

L'adjectif basique est correctement utilisé en français pour désigner un sel basique qui peut formellement libérer un anion OH^-. Il est fortement déconseillé de l'utiliser en français dans le cas d'un sel acide contenant un ou plusieurs cations H⁺; on doit donc éviter le nom «phosphate dibasique d'ammonium» qui est un anglicisme de mauvais aloi.  1, record 7, French, - hydrog%C3%A9nophosphate%20de%20diammonium

Record number: 7, Textual support number: 4 OBS

Formules chimiques : H₉N₂O₄P ou (NH₄)₂HPO₄  7, record 7, French, - hydrog%C3%A9nophosphate%20de%20diammonium

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 OBS

Brilliant white crystals or powder. Mildly acid in reaction. Moderately soluble in water... Derivation :[interaction] of phosphoric acid and ammonia in proper proportions.... Uses :... plant nutrient solutions; manufacture of yeast, vinegar, yeast foods, and bread improvers; food additive; analytical chemistry.  8, record 8, English, - ammonium%20dihydrogenphosphate

Record number: 8, Textual support number: 2 OBS

ammonium dihydrogenphosphate: form recommended by the IUPAC (International Union of Pure and Applied Chemistry) for the systematic name corresponding to the CAS number indicated on the present record.  1, record 8, English, - ammonium%20dihydrogenphosphate

Record number: 8, Textual support number: 3 OBS

Chemical formulas: H₆NO₄P or NH₄H₂PO₄ or H₃O₄P·H₃N  9, record 8, English, - ammonium%20dihydrogenphosphate

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 OBS

Cristaux incolores quadratiques, solubles dans l'eau, insolubles dans l'acétone et l'alcool. Obtenu par action de l'ammoniac sur l'acide phosphorique, ce produit sert à préparer les levures artificielles et est également utilisé en thérapeutique.  6, record 8, French, - dihydrog%C3%A9nophosphate%20d%27ammonium

Record number: 8, Textual support number: 2 OBS

dihydrogénophosphate d'ammonium : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée) pour le nom systématique correspondant au numéro CAS indiqué sur la présente fiche.  1, record 8, French, - dihydrog%C3%A9nophosphate%20d%27ammonium

Record number: 8, Textual support number: 3 OBS

L'adjectif basique est correctement utilisé en français pour désigner un sel basique qui peut formellement libérer un anion OH^-. Il est fortement déconseillé de l'utiliser en français dans le cas d'un sel acide contenant un ou plusieurs cations H⁺; on doit donc éviter les noms tels que «phosphate monobasique» et «phosphate monobasique d'ammonium» qui sont des anglicismes de mauvais aloi.  1, record 8, French, - dihydrog%C3%A9nophosphate%20d%27ammonium

Record number: 8, Textual support number: 4 OBS

Formules chimiques : H₆NO₄P ou NH₄H₂PO₄ ou H₃O₄P·H₃N  7, record 8, French, - dihydrog%C3%A9nophosphate%20d%27ammonium

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 OBS

Fórmulas químicas: H₆NO₄P o NH₄H₂PO₄ o H₃O₄P·H₃N  2, record 8, Spanish, - bifosfato%20de%20amonio

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

A type of bread made of corn meal ...  1, record 9, English, - cornbread

Record number: 9, Textual support number: 1 OBS

cornmeal : Made from white or yellow maize and used in corn bread mixes.  3, record 9, English, - cornbread

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Pain fait de farine de maïs.  2, record 9, French, - pain%20de%20ma%C3%AFs

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 DEF

Pan elaborado con harina de maíz.  2, record 9, Spanish, - pan%20de%20ma%C3%ADz

Record number: 9, Textual support number: 1 CONT

En el Norte de España el pan de maíz se hace mezclado con harina de centeno, o en su defecto de trigo, en la proporción de una tercera, cuarta o quinta parte de la harina de maíz que se amasa, para darle liga a ésta y también para que reciba más trabajo y el pan crezca más y sea más liviano.  3, record 9, Spanish, - pan%20de%20ma%C3%ADz

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 OBS

A type of basic white bread that is English in origin...  2, record 10, English, - cottage%20loaf

Record number: 10, Textual support number: 2 OBS

The loaf may be plain or notched.  3, record 10, English, - cottage%20loaf

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Pain chapeau : Sa forme particulière est obtenue par la superposition de deux boules de pâte d'inégale grosseur. Il est toujours fabriqué manuellement.  2, record 10, French, - pain%20chapeau

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

For lunch I have a beef or lamb stew with white rice and wholemeal bread. I also love to eat pasta. Recently I started using wholemeal pasta, with tomato sauce, meat and Mozzarella cheese. I take a garlic pill after the meal. I have been doing this for the last 8 years, that is taking garlic pills. At five pm I eat a bowl of fruits, cherries, peaches, apricots and pears in summer and oranges, apples, tangarines, clementines in winter.  1, record 11, English, - bowl%20of%20fruits

Record 11,  Textual support,  French

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

A type of pale rye loaf, which has a smooth shiny, tan-coloured crust, [that] is best eaten when it is fresh and sweet.  2, record 12, English, - Riga%20bread

Record number: 12, Textual support number: 1 CONT

Riga bread : 85% light rye/15% white wheat.  3, record 12, English, - Riga%20bread

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 OBS

85 % seigle clair et 15 % blé blanc.  2, record 12, French, - pain%20de%20Riga

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

Crumbs of bread made when the loaf is stale enough to disintegrate easily. Made from either white or brown bread and used for coating foods to be fried or baked, stuffings, farces and puddings.  3, record 13, English, - dried%20bread%20crumbs

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Pain séché (ou biscotte), râpé ou émietté.  1, record 13, French, - chapelure

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 DEF

Producto resultante de la trituración del pan seco, el cual se emplea en la elaboración de alimentos empanados, gratinados y para dar más consistencia a masas y sopas.  2, record 13, Spanish, - pan%20rallado

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

In Syria, the thin two-layer Arab bread is known as "kubz" or "kmag" and constitutes approximately 70% of the total bread consumed. In neighbouring Iraq, Lebanon, and Jordan, this type of bread is often known as Syrian bread.  1, record 14, English, - kubz

Record number: 14, Textual support number: 1 OBS

Syrian bread, also made from a white flour, is often produced from the same dough of the same formulation as sommoly bread. However, it is an Arab-style flat bread produced by baking a thin disc of dough at high temperatures.  1, record 14, English, - kubz

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

En Syrie, le pain arabe mince à deux épaisseurs est appelé «kubz» ou «kmag» et représente environ 70 % de la consommation totale de pain. Dans les pays voisins, c'est-à-dire l'Iraq, le Liban et la Jordanie, on le désigne souvent sous le nom de pain syrien.  1, record 14, French, - kubz

Record number: 14, Textual support number: 1 OBS

Le pain syrien, préparé également avec une farine blanche, provient souvent de la même formule de pâte que le sommoly. Il s'agit, toutefois, d'un pain galette arabe que l'on produit en faisant cuire une pâte en disque mince à températures élevées.  1, record 14, French, - kubz

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

Swiss Fondue is a heated cheese sauce into which boiled potatoes or chunks of leftover bread are dipped into the cheese sauce. The cheese sauce is often made from two cheeses, usually Gruyère and Emmenthal, though in some areas of Switzerland, Vacherin cheese is used in place of both. Depending on the region, the cheese is mixed with milk, or with white wine and some starch such as flour to thicken it.  1, record 15, English, - swiss%20fondue

Record number: 15, Textual support number: 1 OBS

There are three main varieties: Fribourg Fondue: made from Gruyère with Vacherin;Geneva: made from Gruyère, Emmenthal and some make of "Bergkäse". Occasionally, chopped mushrooms and/or tomatoes are added;Vaud: made from Gruyère with roasted garlic.  1, record 15, English, - swiss%20fondue

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

Fondue suisse [...] Plusieurs utilisent les mêmes fourchettes pour la fondue chinoise et pour la fondue au fromage. [...] Pour la fondue au fromage, il est préférable d'utiliser une fourchette à trois pointes, afin que les morceaux de pain tiennent bien lorsqu'on les brasse et qu'on les trempe. Une fondue à la texture parfaite est assez lisse et colle bien au pain. Les caquelons en fonte émaillés sont les grands favoris pour la fondue au fromage.  2, record 15, French, - fondue%20suisse

Record number: 15, Textual support number: 2 CONT

Une vraie fondue suisse est préparée avec d'authentiques fromages suisses (emmental, gruyère, vacherin, appenzell et, bien entendu,le fameux fromage à raclette) et des vins suisses.  3, record 15, French, - fondue%20suisse

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

One of the most popular way to cook the comté is "Fondue Jurassienne. "Fondue-making consists of melting comté cheese into a pot of warm, garlic-infused white wine. The pot called "poêlon" is centered on the table where the guests will dip pieces of crusty bread on long-handled forks to coat them with the cheese mixture.  1, record 16, English, - fondue%20jurassienne

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

FONDUE JURASSIENNE : Prévoir 200 à 250 g de Comté et 1 verre de vin blanc par personne, 1 gousse d'ail, du poivre et 1 pain de campagne de la veille. Frotter l'intérieur d'un poêlon avec l'ail puis le faire chauffer à feu doux sur la cuisinière. Verser le vin blanc, et le porter à ébullition puis mettre le Comté préalablement râpé. Tourner en faisant des huit avec une spatule en bois jusqu'à obtention d'une pâte bien homogène et poivrer. Poser le poêlon sur le réchaud. Piquer un morceau de pain à la fourchette et tremper dans le poêlon.  2, record 16, French, - fondue%20jurassienne

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

A classic dish of Swiss heritage consisting of cheese... melted and combined with white wine, kirsch and seasonings [in which] bite-size chunks of French bread are dipped into the hot, savory mixture.  2, record 17, English, - cheese%20fondue

Record number: 17, Textual support number: 1 CONT

Cheese fondues, which are one of the most popular types of fondue, typically use either Emmental or Gruyère cheese as the main ingredient due to their low moisture content. Other similar cheeses that can also be used include Appenzeller, Comté, Beaufort, Tête de Moine, and Hoc Ybrig.  3, record 17, English, - cheese%20fondue

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 DEF

Plat de fromage à pâte dure, tel que du gruyère, qui est mis à fondre et qui est consommé chaud avec du pain.  1, record 17, French, - fondue%20au%20fromage

Record number: 17, Textual support number: 1 OBS

À table, la fondue se présente dans un caquelon [...] dans lequel chaque convive trempe son morceau de pain à l'aide d'une fourchette particulière(longue fourchette avec 3 dents. [...] Le caquelon repose sur un support métallique (généralement en fer forgé), à la base duquel se trouve la source de chaleur [...] qui maintient la fondue à température désirée tout au long du repas.  1, record 17, French, - fondue%20au%20fromage

Record number: 17, Textual support number: 2 OBS

Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 17, French, - fondue%20au%20fromage

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 DEF

A crusty flat white bread with large holes in the dough that looks like a slipper(the same is Italian for "old slipper").  3, record 18, English, - ciabatta

Record number: 18, Textual support number: 1 CONT

This bread is made with a preferment called a biga in Italian. The biga is a mixture of flour, water, and a small portion of dough taken ("biga" means take) from the day before’s bread that is prepared up to eighteen hours before today’s bread is finally mixed. The characteristic of ciabatta is large holes and high moisture content. The bread always tastes better the second day.  2, record 18, English, - ciabatta

Record number: 18, Textual support number: 1 OBS

The essential ingredient of Ciabatta is virgin olive oil.  3, record 18, English, - ciabatta

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 DEF

Pain italien, à base de farine blanche et de levure, ayant la forme d'un rectangle long et étroit.  1, record 18, French, - ciabatta

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 CONT

Three types of commercial slicers are available for the baking industry : slicers using circular blades, slicers using straight blades, and slicers with continuous band blades. Most white pan bread is sliced on machines using continuous blades.  1, record 19, English, - circular%20blade

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 CONT

L'industrie de la boulangerie utilise couramment trois types de machine à trancher : à lames circulaires, à lames droites et à ruban tranchant continu. La plupart des pains blancs moulés sont tranchés par des machines à lames continues.  1, record 19, French, - lame%20circulaire

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

Three types of commercial slicers are available for the baking industry : slicers using circular blades, slicers using straight blades, and slicers with continuous band blades. Most white pan bread is sliced on machines using continuous blades.  1, record 20, English, - continuous%20band%20blade

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 CONT

L'industrie de la boulangerie utilise couramment trois types de machine à trancher : à lames circulaires, à lames droites et à ruban tranchant continu. La plupart des pains blancs moulés sont tranchés par des machines à lames continues.  1, record 20, French, - ruban%20tranchant%20continu

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 CONT

White sliced pan bread and white sandwich rolls(including hamburger and hot dog buns) account for the largest proportion of commercially baked goods in Canada. Per capita bread consumption in Canada has been declining since the early 1960s with bun and roll products growing in relative importance over the same period of time.  1, record 21, English, - white%20sandwich%20roll

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 CONT

Le pain blanc tranché, cuit en moule, et les petits pains blancs à sandwich (y compris les petits pains à hamburger et à hot dog) représentent la plus grande proportion de produits de boulangerie vendus dans le commerce au Canada. La consommation de pain par habitant ne fait que diminuer au Canada depuis le début des années 60, tandis que celle des petits pains au lait et des petits pains a augmenté en importance relative au cours de la même période.  1, record 21, French, - petit%20pain%20blanc%20%C3%A0%20sandwich

Record number: 21, Textual support number: 1 OBS

Pluriel : des sandwichs; des sandwiches.  2, record 21, French, - petit%20pain%20blanc%20%C3%A0%20sandwich

Record number: 21, Textual support number: 2 OBS

sandwichs (pl.) : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2006).  3, record 21, French, - petit%20pain%20blanc%20%C3%A0%20sandwich

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, 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 22, English, - fricandelle

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 DEF

Boulette allongée ou fait d'un hachis de viande ou d'une farce.  2, record 22, French, - fricadelle

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 DEF

To cut off the outer crust of bread.  2, record 23, English, - decrust

Record number: 23, Textual support number: 1 CONT

Decrust slices of fresh white bread.  1, record 23, English, - decrust

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 CONT

Décroûter le pain; passer la mie au tamis et la colorer légèrement au beurre.  2, record 23, French, - d%C3%A9cro%C3%BBter

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 CONT

Lavash is a very thin, paper-liked bread, oval in shape, which is prepared in 500-gram pieces by sheeting and baking on the oven wall for 25 to 30 seconds. Rice flour and milk are often added to the basic formula. The resulting bread is very white in appearance and when rolled in a napkin can be kept for long periods of time. For this reason, it is popular with tribesmen and shepherds.  1, record 24, English, - lavash

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 CONT

Le lavash est une galette ovale très mince, semblable à du papier, que l'on prépare en pâtons de 500 grammes, aplatis en feuilles et cuits sur les parois du four pendant 25 à 30 secondes. On ajoute souvent du lait et de la farine de riz à la formule de base. Le pain obtenu est très blanc et, une fois roulé dans une serviette, il peut se conserver longtemps. C'est pourquoi il est très apprécié des tribus nomades et des bergers.  1, record 24, French, - lavash

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 CONT

Bread produced in the Kingdom of Saudi Arabia is varied, consisting of six basic types : sommoly, Syrian bread, bourr, normal bread, tamees, and toast bread. Sommoly is a small elongated hearth-baked loaf produced from a white flour.  1, record 25, English, - sommoly

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 CONT

Les pains produits dans le royaume d'Arabie Saoudite sont variés et il y en a six types principaux : le sommoly, le pain syrien, le bourr, le pain normal, le tamees ainsi que le pain à griller. Le sommoly est un petit pain allongé cuit sur la sole et obtenu à partir d'une farine blanche.  1, record 25, French, - sommoly

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 CONT

Three types of commercial slicers are available for the baking industry : slicers using circular blades, slicers using straight blades, and slicers with continuous band blades. Most white pan bread is sliced on machines using continuous blades.  1, record 26, English, - straight%20blade

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 CONT

L'industrie de la boulangerie utilise couramment trois types de machine à trancher : à lames circulaires, à lames droites et à ruban tranchant continu. La plupart des pains blancs moulés sont tranchés par des machines à lames continues.  1, record 26, French, - lame%20droite

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 DEF

Shortening comprised of a solid and liquid fat, typically liquid at room temperature.  2, record 27, English, - plastic%20shortening

Record number: 27, Textual support number: 1 CONT

In North America, white bread is usually made with 2 to 4% fat; in Japan the level may be 6 to 8%. Lard and plastic shortening, although still widely used, have been replaced to a large extent with soy oil or similar products that are fluid at room temperature. When lard is used, the average level in the United States is about 2. 7% while the level of plastic shortening is about 2. 9%. By comparison, the average oil usage is about 2. 1%. This reduction in shortening usage of 25 to 30% has been made possible through the use of dough strengtheners. The weighted average for all shortenings used in U. S. bread production is 2. 3% which is considerably less than the average used 10 to 20 years ago.  3, record 27, English, - plastic%20shortening

Record number: 27, Textual support number: 2 CONT

If a solid shortening is used in a bread or roll, it can make the product firmer than one made with oil. Following distribution during winter, or in cooler storage conditions, consumers may feel such a product and think it’s stale. Sweet rolls are a little different because they have higher levels of both fat and sugar. Here, instead of oil, an emulsified plastic shortening may be better.  4, record 27, English, - plastic%20shortening

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 CONT

En Amérique du Nord, le pain blanc contient généralement de 2 à 4 % de matières grasses; au Japon, la proportion atteint jusqu'à 6 % ou 8 %. Bien qu'ils soient encore couramment utilisés, le saindoux et les matières grasses fermes (plastiques) ont été remplacés dans une large mesure par l'huile de soja ou des produits similaires qui sont liquides à la température ambiante. Aux États-Unis, l'utilisation de saindoux s'établit en moyenne de 2,7 % du poids en farine et celle de matières grasses fermes, à approximativement 2,9 %. Par comparaison, l'utilisation de l'huile s'établit en moyenne à environ 2,1 %. La diminution de 25 % à 30 % dans l'utilisation des matières grasses a été rendue possible grâce à l'emploi de raffermissants de la pâte. La moyenne pondérée pour toutes les matières grasses utilisées dans la production panaire américaine est de 2,3 %, ce qui est beaucoup moins que la moyenne d'il y a dix ou vingt ans.  1, record 27, French, - mati%C3%A8re%20grasse%20ferme

Record number: 27, Textual support number: 2 CONT

Graisses plastiques ou shortenings. On appelle shortenings les graisses plastiques utilisées en pâtisserie qui sont obtenues à partir d'huiles partiellement hydrogénées, de graisses animales, telles quelles et interestérifiées. Le mélange de graisses est travaillé à froid en présence d'antioxydants et sous gaz inerte. La teneur en solide obtenue est de 15 à 30 % entre 15 et 35 degrés C.  2, record 27, French, - mati%C3%A8re%20grasse%20ferme

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 CONT

In many countries, bread is ready for distribution to consumers when it leaves the oven. In others, particularly the United States and Canada, much of the bread is wrapped, some is sliced and wrapped. Although slicing and wrapping are not normally considered part of breadmaking technology, they deserve special attention because the quality of the baked bread could be ruined by improper slicing or wrapping. Three types of commercial slicers are available for the baking industry : slicers using circular blades, slicers using straight blades, and slicers with continuous band blades. Most white pan bread is sliced on machines using continuous blades.  1, record 28, English, - slicing

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 CONT

Dans plusieurs pays, le pain est prêt à être vendu à la sortie du four. Ailleurs, en particulier aux Etats-Unis et au Canada, une grande partie du pain est enveloppée, et une autre partie tranchée et enveloppée. Bien que ces deux opérations ne soient pas comprises dans le processus de panification, elles méritent d'être effectuées avec soin, toute négligence risquant d'affecter défavorablement la qualité du produit. L'industrie de la boulangerie utilise couramment trois types de machine à trancher : à lames circulaires, à lames droites et à ruban tranchant continu. La plupart des pains blancs moulés sont tranchés par des machines à lames continues.  1, record 28, French, - tranchage

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 CONT

Wheat in this class is a multipurpose wheat of intermediate grain hardness with a protein level generally in the range of 9. 5 to 12. 0%. Australian Standard White wheat must satisfy a wide range of end-use requirements including conventional pan bread, steamed bread, unleavened bread and most types of noodles.  1, record 29, English, - Australian%20Standard%20White

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 CONT

Le blé de cette classe convient à des usages multiples; il a une dureté moyenne et une teneur en protéines de l'ordre de 9,5 à 12%. Le blé Australian Standard White doit satisfaire à une vaste gamme d'exigences quant à son utilisation finale, notamment la préparation de pain en moule, de pain à la vapeur, de pain azyme et de la plupart des types de nouilles.  1, record 29, French, - Australian%20Standard%20White

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 DEF

Nearly any bread other than the main white pan bread that is mass produced by bakers throughout the United States.  2, record 30, English, - fancy%20bread

Record number: 30, Textual support number: 1 CONT

Italian bread, Kaiser rolls, raisin breads, English muffin and cinnamon rolls are examples of variety breads.  3, record 30, English, - fancy%20bread

Record number: 30, Textual support number: 1 OBS

Anything other than ordinary white bread. Fortune, September 7, 1981.  4, record 30, English, - fancy%20bread

Record 30,  Textual support,  French

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 DEF

A loaf of white bread made in a twisted form by plaiting together a large and small piece of dough(the biblical beehive coil). The dough is made from white flour, enriched with eggs and a pinch of saffron, and the loaf is decorated with poppy seed. It is mentioned in the Bible, translated as ’loaves’, and is traditionally used for benediction of the Jewish sabbath and festivals.  1, record 31, English, - cholla

Record 31,  Textual support,  French

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 OBS

White bread make using potato yeast.  2, record 32, English, - old%20fashioned%20white%20bread

Record 32,  Textual support,  French

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 DEF

White and brown meat extracted from the cooked whole crab(the latter mixed with bread crumbs or cereal filler), seasoned and laid out attractively in the cleaned carapace shell, marketed fresh or frozen; also canned(in Norway for canned dressed crab, minimum crab content is 90% of weight).  1, record 33, English, - dressed%20crab

Record number: 33, Textual support number: 1 OBS

Similar preparation of other crustacean, e.g. dressed lobster. In U.S. dressed crab is usually whole-cooked crab with viscera and gills removed.  1, record 33, English, - dressed%20crab

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 DEF

Chair blanche et brune extraite du crabe, après cuisson (mélangée avec de la chapelure ou des céréales) assaisonnée, puis remise dans la carapace nettoyée. Produit commercialisé frais, congelé ou en conserve (en Norvège, le contenu minimum en crabe du produit en conserve, est de 90% du poids).  1, record 33, French, - crabe%20par%C3%A9

Record number: 33, Textual support number: 1 OBS

Préparation analogue pour tout autre crustacé, ex. homard paré. Aux É.-U. le crabe paré est généralement cuit après avoir été vidé et éviscéré.  1, record 33, French, - crabe%20par%C3%A9

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 DEF

Very fine crumbs from ... bread.  2, record 34, English, - raspings

Record number: 34, Textual support number: 1 CONT

Fresh bread crumbs or raspings are also employed in white sauces....  3, record 34, English, - raspings

Record 34,  Textual support,  French

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 OBS

kiddush : a Jewish ceremony that proclaims the holiness of the incoming Sabbath or festival and that consists of a benediction pronounced customarily before the evening meal over a cup of wine or two loaves of white Sabbath bread.  2, record 35, English, - kiddwush%20goblet

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 CONT

Le "shabbat" : [...] La coupe de vin qui sert pour le giddush, en métal précieux, argent ou argent plaqué or, est, dès cette époque, décorée de scènes bibliques, tels le sacrifice d'Isaac, le songe de Jacob ou Moïse au mont Sinaï recevant la Loi.  1, record 35, French, - coupe%20de%20giddush

Record 35,  Textual support,  Spanish