TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

[Baking] is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items are sometimes referred to as "baked goods," and are sold at a bakery. A person who prepares baked goods as a profession is called a baker.  5, record 1, English, - baked%20good

Record number: 1, Textual support number: 1 OBS

baked good: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  6, record 1, English, - baked%20good

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 OBS

Les boulangers-pâtissiers font des pains, des petits pains, des muffins, des tartes, des pâtisseries, des gâteaux et des biscuits [...]  2, record 1, French, - produit%20de%20boulangerie%2Dp%C3%A2tisserie

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

A baked product made from sweetened, leavened dough [with] a crisp, crumbly crust forming a spiral of two or more rings turning in a clockwise direction.  2, record 2, English, - ensa%C3%AFmada

Record number: 2, Textual support number: 1 OBS

The ingredients are strong flour, water, sugar, eggs, mother dough (starter) and lard.  2, record 2, English, - ensa%C3%AFmada

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Viennoiserie typique de Majorque.  2, record 2, French, - ensa%C3%AFmada

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

Bollo formado por una tira de pasta hojaldrada dispuesta en espiral.  2, record 2, Spanish, - ensaimada

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Sweet baked goods (cakes, cookies, muffins, donuts, etc.).  3, record 3, English, - sweet%20baked%20good

Record number: 3, Textual support number: 2 CONT

Traditional sweet baked products — such as cookies, cakes, or muffins — can be reformulated as no sugar added, reduced sugar, and sugar free, providing the consumer with useful tools to lessen the pains of dieting.  2, record 3, English, - sweet%20baked%20good

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Produits de pâtisserie (gâteaux, biscuits, muffins, beignes, etc.).  2, record 3, French, - produit%20de%20p%C3%A2tisserie

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

The trademark of a special type of coil-coated steel sheet with plastic and zinc dust coating, which is proving increasingly useful in automobile manufacture.  2, record 4, English, - Zincrometal%C2%AE

Record number: 4, Textual support number: 2 OBS

Another corrosion-resistant coated-steel product involving zinc is Zincrometal(Metal Coatings International), which is processed with a proprietary, two-coat system. The base coat is a chromium-base inorganic material called Dacromet. After the coating is baked, the coil is coated with a second material-Zincromet, an epoxy-based, zinc-rich topcoat-followed by another baking cycle.  3, record 4, English, - Zincrometal%C2%AE

Record number: 4, Textual support number: 3 OBS

Zincrometal®: A trademark of Metal Coatings International.  4, record 4, English, - Zincrometal%C2%AE

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

Zincrometal® : Marque de commerce de la société Metal Coatings International.  1, record 4, French, - Zincrometal%C2%AE

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

A chemical product in the form of a colorless liquid with a lilac-odor which is soluble in 4 vols. of 60% alcohol, is combustible, is derived by the reaction of anisic alcohol with acetic anhydride and which is used in perfumery and as a synthetic berry, chocolate, cocoa, fruit and vanilla flavoring agent for beverages, ice creams, ices, candies, baked goods, gelatin desserts and chewing gum.  4, record 5, English, - 4%2Dmethoxybenzyl%20acetate

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Produit se présentant sous la forme d'un liquide visqueux, incolore, d'odeur anisée, soluble dans l'alcool, le chloroforme, l'éther, utilisé en parfumerie et comme arôme artificiel de fruits, de cacao et de vanille.  4, record 5, French, - ac%C3%A9tate%20de%204%2Dm%C3%A9thoxybenzyle

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A chemical product in the form of white crystals or of a powder that is soluble in water, alcohol and benzene, slightly soluble in ether, almost insoluble in chloroform, almost odorless, has a saline taste, a melting point of 132. 7°C, that decomposes before boiling, occurs naturally in urine, and is widely used in medicine, pharmacy, as a fertilizer and in the wine and food industry(yeast, some baked goods).  5, record 6, English, - urea

Record number: 6, Textual support number: 1 OBS

urea: form recommended by the IUPAC (International Union of Pure and Applied Chemistry).  6, record 6, English, - urea

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Produit chimique se présentant sous la forme d'une poudre ou de cristaux blancs, inodores, salés, très soluble dans l'eau, présent à l'état naturel dans l'urine, que l'on utilise en médecine, en pharmacie, dans l'industrie vinicole et alimentaire (dans les levures et certaines pâtisseries), de même que comme engrais.  4, record 6, French, - ur%C3%A9e

Record number: 6, Textual support number: 1 OBS

urée : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée).  5, record 6, French, - ur%C3%A9e

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 DEF

Sólido cristalino blanco, casi inodoro, de sabor salino. Soluble en agua, alcohol y benceno; algo soluble en éter; casi insoluble en cloroformo.  2, record 6, Spanish, - urea

Record number: 6, Textual support number: 1 OBS

Baja toxicidad. No combustible.  2, record 6, Spanish, - urea

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A colorless liquid; a condensation product of two molecules of acetic acid.  8, record 7, English, - 3%2Dhydroxybutan%2D2%2Done

Record number: 7, Textual support number: 1 CONT

Acetoin... A flavoring agent that occurs naturally in broccoli, grapes, pears, cultured dairy products, cooked beef, and cooked chicken. As a product of fermentation and of cream ripened for churning, it is a colorless or pale yellow liquid or a white powder, it has a characteristic buttery odor and must be stored in a light-resistant container. It is used in raspberry, strawberry, butter, butterscotch, caramel, coconut, coffee, fruit, liquor, rum, nut, walnut, vanilla, cream soda, and cheese flavorings for beverages, ice cream, ices, candy, baked goods, margarine, gelatin desserts, cottage cheese, and shortenings.  9, record 7, English, - 3%2Dhydroxybutan%2D2%2Done

Record number: 7, Textual support number: 1 OBS

3-hydroxybutan-2-one: form recommended by the IUPAC (International Union of Pure and Applied Chemistry).  10, record 7, English, - 3%2Dhydroxybutan%2D2%2Done

Record number: 7, Textual support number: 2 OBS

acetyl methyl carbinol: incorrect form.  10, record 7, English, - 3%2Dhydroxybutan%2D2%2Done

Record number: 7, Textual support number: 3 OBS

Chemical formulas: CH₃COCHOHCH₃ or C₄H₈O₂ or CH₃-CO-CHOH-CH₃  11, record 7, English, - 3%2Dhydroxybutan%2D2%2Done

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Produit formé au cours de nombreuses fermentations et en particulier de la fermentation alcoolique. Se trouve dans les vins et dans les eaux-de-vie.  6, record 7, French, - 3%2Dhydroxybutan%2D2%2Done

Record number: 7, Textual support number: 1 CONT

Au cours de la maturation des crèmes, il se forme de l'acétoïne, précurseur du diacétyle, qui donne son odeur caractéristique au beurre.  6, record 7, French, - 3%2Dhydroxybutan%2D2%2Done

Record number: 7, Textual support number: 1 OBS

3-hydroxybutan-2-one : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée).  1, record 7, French, - 3%2Dhydroxybutan%2D2%2Done

Record number: 7, Textual support number: 2 OBS

Formules chimiques : CH₃COCHOHCH₃ ou C₄H₈O₂ ou CH₃-CO-CHOH-CH₃  7, record 7, French, - 3%2Dhydroxybutan%2D2%2Done

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 OBS

Líquido algo amarillento, o bien sólido cristalino. Soluble en alcohol. Miscible con agua. Ligeramente soluble en éter. Combustible.  3, record 7, Spanish, - acetilmetilcarbinol

Record number: 7, Textual support number: 2 OBS

Fórmulas químicas : CH₃COCHOHCH₃ o C₄H₈O₂ o CH₃-CO-CHOH-CH₃  4, record 7, Spanish, - acetilmetilcarbinol

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Pea fibre is a food product made from the cleaned pods of peas which have been carefully selected on the basis of hygienic criteria. The finished product is a light, finely ground powder with neutral organoleptic characteristics. The fibre content of around 90% is very high, with soluble dietary fibres accounting for 8%. It is made by grinding and separating and is ideal for use in all types of food, particularly extruded products, baked and fancy goods and pastries. Because of its neutral colour and flavour it can be used in high concentration without any effect on the finished product.  1, record 8, English, - pea%20fibre

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Un ingrédient neutre, riche en fibre de pois, idéal pour toute application où l'on recherche une incorporation élevée en fibre sans modification majeure des caractéristiques du produit de référence.  1, record 8, French, - fibre%20de%20pois

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 OBS

bake-off. To finish baking a frozen dough or partially baked product or a bakeshop operation that relies on frozen doughs or partially baked products supplied from a central bakery or purchased from a manufacture.  2, record 9, English, - bake%2Doff%20clerk

Record 9,  Textual support,  French

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

The rack ovens consist basically of a baking chamber which will accommodate special racks loaded with the product to be baked and that can be wheeled in and out of the oven.  1, record 10, English, - rack%20oven

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 OBS

On écrirait mieux «charriot».  2, record 10, French, - four%20%C3%A0%20chariots

Record number: 10, Textual support number: 2 OBS

charriot : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2004).  3, record 10, French, - four%20%C3%A0%20chariots

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Two factors often involved in decreasing the shelf life of a baked product are the growth of mold and changes in the starch component.  1, record 11, English, - starch%20component

Record 11,  Textual support,  French

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

The product range is expanding. Products are introduced with additional vitamins, loaves of bread with freshly germinated wheat or hempseed or completely new raw materials such as grape stone meal. Sprouts are also conquering the market of baked goods.  1, record 12, English, - grape%20stone%20meal

Record 12,  Textual support,  French

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

A natural concentrated butter flavor extracted from butter oil and suspended uniformly in vegetable oil. Functioning like a liquid butter, the product may be used in candy, soups, sauces, baked goods, and snack foods. Called ButterFlo R. It consists of partially hydrogenated soybean oil, salt natural butter flavor, butter oil, licithin, and carotene for color.  1, record 13, English, - pourable%20fat

Record 13,  Textual support,  French

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

Properties : White powder. Melting range 46-52 ° C. Nontoxic. Derivation : Sodium salt of reaction product of lactic and stearic acids. Uses : Emulsifier; dough conditioner; whipping agent in baked products, desserts, and mixes; complexing agent for starches and proteins.  1, record 14, English, - sodium%20stearoyl%202%2Dlactylate

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Poudre fine blanc crème, légèrement hygroscopique, F=45-55 °, dispersible dans l'eau froide, soluble dans l'eau à 60 °, soluble à chaud dans les matières grasses. (...) [Utilisation]. : améliorant des propriétés de cuisson des céréales (panification, biscuiterie, pâtisserie).  1, record 14, French, - st%C3%A9aroyl%2D2%2Dlactylate%20de%20sodium

Record 14,  Textual support,  Spanish