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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

The Canadian Snack Food Association(CSFA) is a voluntary, non-profit organization whose members are involved in the manufacturing and distribution of snack foods. To the CSFA, snack foods include the traditional snack segment(potato chips, pretzels, tortilla chips, extruded snacks, nuts and popcorn) the snack cracker segment, baked snacks such as snacking toasts, potato or vegetable thins, portion packs, snacks to go, cookies, granola and cereal bars, etc. ;To provide leadership for sustained growth and be the recognized association in Canada, and for Canada, of all business and industry related to snack foods; To support member businesses and help them grow. To advance all matters aiding the development and improvement of the CSFA to the benefit of its business and associate members. To permit and encourage high quality standards, to satisfy the users of its products and to protect and further public health and welfare. To collect and disseminate information relevant to the members and provide a forum for the interchange of ideas. To strengthen the collective voice of members by increasing the diversity and size of their membership. To resolve issues with all levels of government and achieve the best possible legislation.  4, record 1, English, - Canadian%20Snack%20Food%20Association

Record number: 1, Textual support number: 1 OBS

Titles confirmed with the organization located in Don Mills, Ontario.  5, record 1, English, - Canadian%20Snack%20Food%20Association

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

L'Association canadienne des fabricants de grignotines (ACFG) est un organisme bénévole à but non lucratif dont les membres œuvrent dans la fabrication et la distribution d'aliments pour collations. Selon l'ACFG, les grignotines comprennent un volet classique (croustilles, bretzels, croustilles au maïs, biscuits apéritifs, noix et maïs soufflé), un volet «craquelins», les grignotines cuites comme les biscottes pour collation, les craquelins minces faits de pomme de terre ou aux légumes, des collations emballées en portions individuelles, les collations à emporter, les biscuits, les barres tendres et les barres granola, et autres; assurer le leadership sur le plan de la croissance durable et être reconnue au Canada, et pour l'ensemble du Canada, comme l'association responsable de toutes les entreprises et industries liées aux aliments pour collations; apporter un soutien aux entreprises membres et les aider à se développer. Promouvoir tous les dossiers qui pourraient aider à la croissance et à l'amélioration de l'ACFG pour le bénéfice de ses entreprises et de ses membres associés. Permettre l'application de normes de première qualité et encourager ses membres à les respecter afin de s'assurer que les consommateurs soient satisfaits des produits offerts et que la santé et le bien-être de la population soient protégés et priorisés. Recueillir et diffuser de l'information pertinente pour les membres et servir de tribune d'échanges d'idées. Renforcer la représentation de cette industrie en augmentant la diversité et le nombre de membres. Collaborer avec tous les paliers de gouvernement afin de régler les problèmes et de parvenir à la promulgation des lois les plus efficaces.  4, record 1, French, - Association%20canadienne%20des%20fabricants%20de%20grignotines

Record number: 1, Textual support number: 1 OBS

Appellations vérifiées auprès de l'organisme établi à Don Mills (Ontario).  5, record 1, French, - Association%20canadienne%20des%20fabricants%20de%20grignotines

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

White Potato.... Usage :Baked, fried, boiled, roasted. Especially good for potato salad. Selection : Good-quality white potatoes will be firm, smooth-skinned and brilliant-white to cream coloring. They should have few eyes, and those few eyes should be shallow.  3, record 2, English, - white%2Dfleshed%20potato

Record number: 2, Textual support number: 2 CONT

An oval, white-skinned, white-fleshed potato grown primarily in Uttar Pradesh and used as tablestock.  4, record 2, English, - white%2Dfleshed%20potato

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

pomme de terre à chair blanche : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  2, record 2, French, - pomme%20de%20terre%20%C3%A0%20chair%20blanche

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 OBS

ember baked potato : term usually used in the plural.  2, record 3, English, - ember%20baked%20potato

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 OBS

pomme de terre au feu de bois; pomme de terre à la braise : termes généralement utilisés au pluriel.  2, record 3, French, - pomme%20de%20terre%20au%20feu%20de%20bois

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 OBS

patata al rescoldo: término utilizado generalmente en plural.  2, record 3, Spanish, - patata%20al%20rescoldo

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Baked sweet potatoes are so rich in texture and flavour, you hardly need butter. Scrub and dry whole potatoes and pierce several times with a fork. To preserve their sweetness, wrap in foil and bake at 325°F (160°C) to 350°F (180°C) until soft. Season with salt and pepper.  2, record 4, English, - baked%20sweet%20potato

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

On peut faire cuire la patate douce au four à 375 °F pendant environ 40 minutes, en prenant soin de la piquer avant de l’enfourner. Elle sera ainsi encore plus sucrée.  2, record 4, French, - patate%20douce%20au%20four

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

A potato in its skin, [sometimes] wrapped in aluminum foil, and baked in the oven.  2, record 5, English, - baked%20potato

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 OBS

Potato dish best described as twice baked potato made into hash browns and fries.  1, record 6, English, - pomme%20de%20terre%20macaire

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 OBS

Cuites au four.  2, record 6, French, - pommes%20de%20terre%20macaire

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  French

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 OBS

An hors d’oeuvre of strips of baked potato skin, baked again until crisp like chips.  1, record 8, English, - potato%20skins

Record 8,  Textual support,  French

Record 8,  Textual support,  Spanish