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Consult the Government of Canada’s terminology data bank.

BAKERY [100 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 - external organization data 2024-11-07

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)
Key term(s)
  • bakery route sales man
  • bakery route sales woman

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)
Key term(s)
  • livreur vendeur de pain et de pâtisseries
  • livreuse vendeuse de pain et de pâtisseries

Spanish

Save record 1

Record 2 - external organization data 2024-11-07

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)
Key term(s)
  • bakery delivery man
  • bakery delivery woman

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 2

Record 3 2023-06-13

English

Subject field(s)
  • Breadmaking
CONT

... each loaf must be loosened from its pan; this is done by a jet of air directed down one side of the loaf. Next, loaves must be removed from their pans. This was a hot chore that no one wanted in the days of baking by hand. In the... bakery, it's done via machine by a depanner that clamps onto 20 pans at a time and tips them over, dropping the loaves onto a traveling belt.

French

Domaine(s)
  • Boulangerie

Spanish

Save record 3

Record 4 - external organization data 2023-04-27

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)
Key term(s)
  • bakery laborer

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 4

Record 5 - external organization data 2023-04-27

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 5

Record 6 - external organization data 2023-04-27

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 6

Record 7 - external organization data 2023-04-27

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 7

Record 8 - external organization data 2023-04-04

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 8

Record 9 - external organization data 2023-03-07

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 9

Record 10 - external organization data 2023-02-14

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 10

Record 11 - external organization data 2023-02-14

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 11

Record 12 - external organization data 2023-02-14

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 12

Record 13 - external organization data 2023-02-14

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 13

Record 14 - external organization data 2022-12-15

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 14

Record 15 - external organization data 2022-12-15

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 15

Record 16 - external organization data 2022-12-15

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 16

Record 17 - external organization data 2022-11-15

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 17

Record 18 - external organization data 2022-10-10

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 18

Record 19 - external organization data 2022-09-29

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 19

Record 20 - external organization data 2022-09-29

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 20

Record 21 - external organization data 2022-09-29

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 21

Record 22 - external organization data 2022-09-29

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 22

Record 23 - external organization data 2022-09-23

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 23

Record 24 - external organization data 2022-09-22

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 24

Record 25 - external organization data 2022-09-22

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 25

Record 26 2022-03-31

English

Subject field(s)
  • Food Additives
  • Seafood and Freshwater Food (Food Industries)
OBS

Means(a) flour or meal prepared from grain or potatoes,(b) processed wheat flour containing not less than the equivalent of 80 per cent dextrose, as determined by a method approved by the President of the Agency [Canadian Food Inspection Agency],(c) bread, biscuit or bakery products, except those containing or made with a legume, or(d) milk powder, skim milk powder, buttermilk powder or whey powder...

French

Domaine(s)
  • Additifs alimentaires
  • Produits de mer et d'eau douce (Industr. alim.)
OBS

Désigne a) de la fleur ou de la farine provenant de céréales ou de pommes de terre, b) de la farine de blé traité et contenant au moins l'équivalent de 80 pour cent de dextrose, suivant un procédé de dosage approuvé par le président de l'Agence [Agence canadienne d'inspection des aliments], c) du pain, des biscuits et d'autres produits de boulangerie, sauf ceux qui contiennent de la farine de légumineuse ou qui sont fabriqués avec de la farine de légumineuse, ou d) de la poudre de lait, de la poudre de lait écrémé, de la poudre de lait de beurre et de la poudre de petit-lait [...]

Spanish

Save record 26

Record 27 2021-10-14

English

Subject field(s)
  • Milling and Cereal Industries
  • Food Additives
  • Brewing and Malting
  • Breadmaking
CONT

Barley is also used to produce barley malt. In this case the whole barley seed is steeped in water to allow the live germ to sprout... The sprouted barley is next dried under mild heat so as not to inactivate its enzymes. The sprouted dried barley, now known as malt, is used in the brewing industry to help digest starchy material into sugars for rapid yeast fermentation. The malt also has a distinctive flavor which contributes to the flavor of brewed beverages such as beer. Malt further adds flavor to breakfast cereals and malted-milk concentrates. Malt syrups also find use in various bakery operations where amylase activity is desired.

OBS

malt: The term "malt" is often used to mean "barley malt," but may also be used to mean "oat malt."

French

Domaine(s)
  • Minoterie et céréales
  • Additifs alimentaires
  • Brasserie et malterie
  • Boulangerie
DEF

Orge germée artificiellement et séchée, utilisée notamment en brasserie et en boulangerie.

OBS

malt : Dans la plupart des contextes, «malt» désigne le malt d'orge. Cependant, il arrive qu'on doive préciser, vu que le malt peut être produit à partir de n'importe quelle céréale.

Spanish

Save record 27

Record 28 - external organization data 2021-03-18

English

Subject field(s)
  • Compartment – Nomenclature 4.0
  • Museums and Heritage (General)
OBS

bakery : an item in the "Structures" class of the "Built Environment Objects" category.

French

Domaine(s)
  • Tiroir – Nomenclature 4.0
  • Muséologie et patrimoine (Généralités)
OBS

boulangerie : objet de la classe «Constructions» de la catégorie «Éléments du bâtiment».

Spanish

Save record 28

Record 29 2020-01-27

English

Subject field(s)
  • Trailers and Hauling
  • Fueling Systems (Motor Vehicles)
  • Trucking (Road Transport)
CONT

Freezer trailers are a cost-effective alternative to fuel-powered refrigerated trucks or vans. A freezer trailer can be attached to multiple types of vehicles for towing to distribute products such as bakery goods, dairy, flowers, plants, fresh produce, meats, poultry, and seafood. The trailers are also ideal for specific events in which a mobile freezer is required, such as catering events, weddings, outdoor festivals or conventions.

French

Domaine(s)
  • Remorques et remorquage
  • Alimentation (Véhicules automobiles)
  • Camionnage
CONT

Les remorques de réfrigération et de congélation sont des remorques fourgons en panneaux sandwich isolés et isothermes. [...] Les remorques de réfrigération ont une température de service entre 0 °C et +10 °C et les remorques de congélation, entre -20 °C et +10 °C.

Spanish

Save record 29

Record 30 2018-12-21

English

Subject field(s)
  • Occupation Names (General)
  • Breadmaking
  • Pastries
  • Cookies and Cookie Making
CONT

Bakery assistants are responsible for supporting pastry chefs [and bakers] and ensuring excellent customer service. Common duties [include] taking customer orders, answering to customer inquiries, packaging baked goods, maintaining stocks, checking expiration dates, and keeping the working area clean and organized.

French

Domaine(s)
  • Désignations des emplois (Généralités)
  • Boulangerie
  • Pâtisserie
  • Biscuits et biscuiterie

Spanish

Save record 30

Record 31 2018-08-02

English

Subject field(s)
  • Occupation Names (General)
  • Commercial Establishments
  • Breadmaking
CONT

A bakery manager fulfills a variety of roles at a bakery, which may differ depending on the size of the establishment. Typically, the manager opens the shop and makes decisions about what to prepare for the day and how to prepare it. This person also checks all open orders for specialty items such as birthday, anniversary, and wedding cakes, and ensure they will be completed by deadline. The manager also performs quality control for all products and helps maintain bakery standards for cleanliness, sanitation, and safe food preparation.

French

Domaine(s)
  • Désignations des emplois (Généralités)
  • Établissements commerciaux
  • Boulangerie

Spanish

Save record 31

Record 32 2018-08-02

English

Subject field(s)
  • Occupation Names (General)
  • Commercial Establishments
  • Breadmaking
CONT

Bakery department managers oversee all aspects of a supermarket's bakery section and help staff and manage the store's team of professional bakers. They are also responsible for coordinating the preparation of food items for sale.

French

Domaine(s)
  • Désignations des emplois (Généralités)
  • Établissements commerciaux
  • Boulangerie

Spanish

Save record 32

Record 33 2018-03-12

English

Subject field(s)
  • Breadmaking
OBS

According to the translators of the English section in Montreal that we have consulted, "Vienna bakery product" sounds too much like a trademark and "Viennese bread products" would be more appropriate. A generic term like the French "viennoiserie" doesn’t exist in English.

OBS

We personally think that it is preferable to borrow the French word "viennoiserie" in English. It is more elegant and, like other culinary expressions, such as "quiche lorraine", it can hardly be translated because of its proper name nature.

French

Domaine(s)
  • Boulangerie
DEF

Ensemble des produits de boulangerie, en dehors des pains, fabriqués avec une pâte fermentée pouvant contenir du sucre, du lait, des matières grasses et des œufs.

CONT

La viennoiserie comprend traditionnellement les croissants, brioches, pains au lait, [pains au chocolat,] pistolets, etc.

OBS

Ces pains au lait, pains aux raisins, croissants, brioches, etc., furent confectionnés à [...] l'origine par des ouvriers venus de Vienne.

Spanish

Campo(s) temático(s)
  • Panificación
Save record 33

Record 34 2018-03-09

English

Subject field(s)
  • Egg Industry
CONT

Grade B eggs may be covered with dirt(including faeces) and are generally only sold to commercial(restaurant/bakery) establishments. Although a causal association between illness and grade B eggs cannot be proven, eggs that are soiled with feces impose an undue risk and should not be used. As a result of this outbreak, the egg-grading station no longer distributes shell eggs covered with visible contaminants.

French

Domaine(s)
  • Oeufs (Industrie de l'alimentation)
CONT

Bien qu'un lien de cause à effet ne puisse être établi entre la maladie et les œufs de catégorie B, les œufs couverts de fèces présentent un risque indu et ne devraient pas être utilisés. Depuis cette éclosion, le poste de classement des œufs ne distribue plus d'œufs en coquille couverts de contaminants visibles.

Spanish

Save record 34

Record 35 2018-03-08

English

Subject field(s)
  • Pastries
  • Pastries (Cooking)
OBS

Industrial bakery product.

Key term(s)
  • cookie dough

French

Domaine(s)
  • Pâtisserie
  • Pâtisserie (Art culinaire)
CONT

[...] Les pâtes à biscuits, la génoise et la meringue, elles lèvent sous la seule action de la chaleur, sur l'air emmagasiné, soit dans les jaunes d'œufs travaillés avec le sucre, soit dans les blancs battus en neige [...]

Spanish

Save record 35

Record 36 2018-02-09

English

Subject field(s)
  • Various Military Titles
  • Supply (Military)
  • Food Services (Military)

French

Domaine(s)
  • Appellations militaires diverses
  • Approvisionnement (Militaire)
  • Alimentation (Militaire)
OBS

Dépôts nos 16 et 17 - Limite d'approvisionnement, Boulangerie et boucherie, Sibérie : traduction non officielle donnée à titre d'information seulement.

Spanish

Save record 36

Record 37 2018-02-07

English

Subject field(s)
  • Units (Obsolete Titles, Armed Forces)
  • Food Services (Military)
OBS

5th Field Bakery, Siberia : written 5th Field Bakery, Siberia.

French

Domaine(s)
  • Unités (anciennes, Forces armées)
  • Alimentation (Militaire)
OBS

5th Field Bakery, Siberia : s'écrit 5th Field Bakery, Siberia.

OBS

5e Boulangerie de campagne, Sibérie : s'écrit 5e Boulangerie de campagne, Sibérie.

OBS

5e Boulangerie de campagne, Sibérie : traduction non officielle donnée à titre d'information seulement.

Spanish

Save record 37

Record 38 2017-11-08

English

Subject field(s)
  • Occupation Names (General)
  • Breadmaking
OBS

In the National Occupational Classification (NOC), an official occupational title in Group 9617 - Labourers in Food, Beverage and Tobacco Processing.

French

Domaine(s)
  • Désignations des emplois (Généralités)
  • Boulangerie
OBS

Dans la Classification nationale des professions (CNP), titre de profession officiel dans le Groupe 9617 - Manœuvres dans la transformation des aliments, des boissons et du tabac.

Spanish

Save record 38

Record 39 2017-11-08

English

Subject field(s)
  • Occupation Names (General)
  • Packaging
OBS

In the National Occupational Classification (NOC), official occupational titles in Group 9617 - Labourers in Food, Beverage and Tobacco Processing.

French

Domaine(s)
  • Désignations des emplois (Généralités)
  • Emballages
OBS

Dans la Classification nationale des professions (CNP), titre de profession officiel dans le Groupe 9617 - Manœuvres dans la transformation des aliments, des boissons et du tabac.

Spanish

Save record 39

Record 40 2017-11-08

English

Subject field(s)
  • Occupation Names (General)
  • Breadmaking
OBS

In the National Occupational Classification (NOC), an official occupational title in Group 9617 - Labourers in Food, Beverage and Tobacco Processing.

French

Domaine(s)
  • Désignations des emplois (Généralités)
  • Boulangerie
OBS

Dans la Classification nationale des professions (CNP), titre de profession officiel dans le Groupe 9617 - Manœuvres dans la transformation des aliments, des boissons et du tabac.

Spanish

Save record 40

Record 41 2017-10-23

English

Subject field(s)
  • Occupation Names (General)
  • Breadmaking
OBS

In the National Occupational Classification (NOC), an official occupational title in Group 9617 - Labourers in Food, Beverage and Tobacco Processing.

Key term(s)
  • bakery laborer

French

Domaine(s)
  • Désignations des emplois (Généralités)
  • Boulangerie
OBS

Dans la Classification nationale des professions (CNP), titre de profession officiel dans le Groupe 9617 - Manœuvres dans la transformation des aliments, des boissons et du tabac.

Spanish

Save record 41

Record 42 2017-07-10

English

Subject field(s)
  • Business and Administrative Documents
  • Food Safety
CONT

The sanitation report noted temperature problems at the hot food bar and in the deli, soiled floors in the deli and bakery, standing water in the meat and produce coolers, an inaccessible hand sink for employees at the juice bar and toxic spray bottles stored on a food preparation table.

French

Domaine(s)
  • Écrits commerciaux et administratifs
  • Salubrité alimentaire
CONT

Les acteurs à l'échelon fédéral [...] doivent contrôler, coordonner, définir des priorités et apporter un soutien financier à différents niveaux; notamment pour la collecte, le traitement et la publication standardisés et coordonnés de données sanitaires (établissement de rapports sanitaires) [...]

Spanish

Save record 42

Record 43 2017-06-29

English

Subject field(s)
  • Cooking Appliances
  • Breadmaking
CONT

The baking oven occupies a position of prime importance among bakery equipment as it performs the vital function of converting the unpalatable raw dough or batter into bread or cake through the medium of heat.

French

Domaine(s)
  • Appareils de cuisson des aliments
  • Boulangerie
CONT

Le four de boulanger consiste, pour les modèles les plus anciens, en une construction massive de maçonnerie, et se chauffe au bois. [...] À ce modèle primitif [...] ont succédé des modèles nombreux de fours chauffés à la houille, au gaz, au gas-oil ou électriquement.

Spanish

Campo(s) temático(s)
  • Aparatos para cocinar alimentos
  • Panificación
Save record 43

Record 44 2017-05-02

English

Subject field(s)
  • Cheese and Dairy Products
  • Regulations and Standards (Food)
CONT

Whey powder is finding increasing use as an economic source of milk solids in food manufacture. The main applications are in bakery products, ice-cream and dry mixes with smaller amounts used in confectionery and margarine.

Key term(s)
  • powdered whey

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
  • Réglementation et normalisation (Alimentation)
CONT

[...] il est possible d'augmenter le pourcentage de solides non gras dans le mélange à yogourt par l'addition de poudre de lait écrémé ou de lait écrémé évaporé ou par l'addition de lactosérum ou de poudre de lactosérum.

OBS

poudre de lactosérum : équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.

Spanish

Campo(s) temático(s)
  • Productos lácteos
  • Reglamentación y normalización (Alimentación)
Save record 44

Record 45 2016-10-26

English

Subject field(s)
  • Breadmaking
  • Pastries
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.

OBS

baked good: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.

French

Domaine(s)
  • Boulangerie
  • Pâtisserie
OBS

Les boulangers-pâtissiers font des pains, des petits pains, des muffins, des tartes, des pâtisseries, des gâteaux et des biscuits [...]

Spanish

Campo(s) temático(s)
  • Panificación
  • Repostería
Save record 45

Record 46 2016-10-26

English

Subject field(s)
  • Milling and Cereal Industries
CONT

Canadian exporters to this market must be aware of the food quality regulation [which] established the nutrition and sanitary specifications for grains and grain by-products, including cereal flour, semola, semolinas or their mixtures, and bakery products.

French

Domaine(s)
  • Minoterie et céréales
CONT

Pour la pâtisserie, remplacer 10 à 15 % de la farine de céréale par de la farine de chanvre et travailler la pâte comme d'habitude.

OBS

farine de céréale : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.

Spanish

Save record 46

Record 47 2015-09-16

English

Subject field(s)
  • Production (Economics)
  • Foreign Trade
  • Food Industries
CONT

The proceeding category breakdown defines the food processing industries into actual processed products[ :]-Bakery;-Dairy;-Fresh – Deli;-Ready to Serve(RTS) ;-Grocery;-Confectionery;-Condiments and Sauces; and;-Entrée.

CONT

There is currently a need to market a partially processed product having an intermediate granularity which can be used in certain dishes or re-ground by the cook for other uses ...

OBS

processed product: term used at the Canadian Grain Commission.

French

Domaine(s)
  • Production (Économie)
  • Commerce extérieur
  • Industrie de l'alimentation
CONT

La ventilation par catégorie présentée ci-dessous définit les industries de la transformation des aliments en produits transformés réels [:] - Boulangerie; - Produits laitiers - Frais – Épiceries fines; - Prêt à servir (PAS); - Épicerie; - Confiseries; - Condiments et sauces; - Plat principal.

OBS

produit de transformation; produit transformé : termes en usage à la Commission canadienne des grains.

Spanish

Campo(s) temático(s)
  • Producción (Economía)
  • Comercio exterior
  • Industria alimentaria
Save record 47

Record 48 2015-04-09

English

Subject field(s)
  • Breadmaking
CONT

Dough mixing department of a large-volume bakery, showing a dough mixer with trough lift in center, and two sponge mixers...

French

Domaine(s)
  • Boulangerie
CONT

[...] le problème de la régularité de la température du fournil dans son ensemble, et plus particulièrement de la salle de préparation des pâtes, - l'idéal serait qu'elle oscille entre +20 degrés et +24 degrés seulement - doit être une des préoccupations majeures présidant au choix de son emplacement et à son aménagement.

Spanish

Save record 48

Record 49 2015-04-09

English

Subject field(s)
  • Breadmaking
DEF

A chamber used in a bakery, where dough is proved in a humid, steamy atmosphere.

OBS

The term "proofer" is a short form for either "intermediate proofer" or "final proofer"; both types have many subtypes.

French

Domaine(s)
  • Boulangerie
CONT

Étuve de fermentation pour le pain, à système d'air conditionné contrôlé.

Spanish

Save record 49

Record 50 2015-03-05

English

Subject field(s)
  • Food Additives
  • Food Industries
  • Breadmaking
DEF

A chemical added to flour to improve the baking characteristics of dough (consistency, texture) and facilitate kneading.

CONT

Bleaching, maturing and dough conditioning agents. [Dough] conditioners, which modify the strength of the flour, improve the handling properties of the dough and reduce mixing time, resulting in better texture volume and grain in bakery products.

French

Domaine(s)
  • Additifs alimentaires
  • Industrie de l'alimentation
  • Boulangerie
DEF

Produit chimique ajouté à la farine en vue d'améliorer les caractéristiques de la pâte (consistance, texture, etc.) et d'en faciliter le pétrissage.

CONT

Agents de blanchiment, de maturation et de conditionnement des pâtes. [Les] agents de conditionnement modifient la consistance de la farine, la rendent plus facile à manipuler et réduisent le temps nécessaire au mélange de la pâte. On obtient ainsi une amélioration dans la texture, et le volume du grain du produit.

Spanish

Save record 50

Record 51 2015-02-26

English

Subject field(s)
  • Pastries
  • Restaurant Menus
CONT

Chocolate cake is a favourite dessert for both young and old and an essential element in any bakery.

French

Domaine(s)
  • Pâtisserie
  • Menus (Restauration)

Spanish

Campo(s) temático(s)
  • Repostería
  • Menú (Restaurantes)
Save record 51

Record 52 2015-02-03

English

Subject field(s)
  • Botany
  • Spices and Condiments
Universal entry(ies)
Coriandrum sativum
Latin
OBS

A member of the parsley family; the leaf is used fresh or dried as a herb, and the dried ripe fruit(also called dhanyia) as a spice in meat products, bakery goods, tobacco, gin and curry powder.

OBS

The term "coriander" is used for the seeds and the ground form of this herb, the term "cilantro" indicates the fresh leaves.

French

Domaine(s)
  • Botanique
  • Épices et condiments
Entrée(s) universelle(s)
Coriandrum sativum
Latin
OBS

Plante aromatique dont les feuilles sont utilisées comme du persil, avec les crudités et aussi ajoutées aux soupes et marinades.

Spanish

Campo(s) temático(s)
  • Botánica
  • Especias y condimentos
Entrada(s) universal(es)
Coriandrum sativum
Latin
DEF

Hierba de la familia de las Umbelíferas, con tallo lampiño de seis a ocho decímetros de altura, hojas inferiores divididas en segmentos dentados, y filiformes las superiores, flores rojizas y simiente elipsoidal, aromática y de virtud estomacal.

OBS

El cilantro es una planta anual herbácea; su fruto de olor suave y sabor picante, contiene dos semillas que se utilizan enteras o molidas (en mezclas de especies) para dar sabor a aceites y vinagres. En la cocina se lo usa en una gran variedad de preparaciones, tales como sopas, guisos, verduras, ensaladas, pescados y aves. [...] Las semillas de cilantro se venden enteras o molidas, y constituyen el principal ingrediente del polvo de curry. Se utilizan sus hojas frescas y la semilla seca y molida. También se incluyen en mezclas de especias picantes.

Save record 52

Record 53 2012-10-29

English

Subject field(s)
  • Food Additives
  • Chemistry
DEF

A lubricant, such as wax or silicone oil, used to coat a mold cavity to prevent the molded piece from sticking when removed.

CONT

... release agents such as calcium stearate, mineral oil, etc.... keep bakery goods and candy from sticking to the pans.

CONT

Release agents help food to separate from surfaces it touches during manufacture or transport.

OBS

release agent : term standardized by ISO.

French

Domaine(s)
  • Additifs alimentaires
  • Chimie
DEF

Substance, déposée sur le moule ou ajoutée à une matière à mouler, destinée à faciliter la sortie du produit moulé hors du moule.

CONT

On peut [...] employer des additifs pour faciliter le travail, le rendement ou le résultat lors de la fabrication d'un produit alimentaire (améliorants des farines, agents anti-mousse, agents de démoulage).

OBS

La langue de départ de la source ISO-472 n'a pu être identifiée.

OBS

agent de démoulage; agent antiadhérent : terme normalisé par l'ISO.

Spanish

Campo(s) temático(s)
  • Aditivos alimentarios
  • Química
Save record 53

Record 54 2012-08-24

English

Subject field(s)
  • Breadmaking
  • Pastries
DEF

An establishment (as a retail shop) that sells baked products chiefly or exclusively.

French

Domaine(s)
  • Boulangerie
  • Pâtisserie
DEF

Lieu où se fabrique le pain et où se pratique principalement son commerce.

Spanish

Campo(s) temático(s)
  • Panificación
  • Repostería
DEF

Sitio, casa o lugar donde se hace o vende el pan.

Save record 54

Record 55 2012-01-23

English

Subject field(s)
  • Breadmaking
CONT

Built for low-ceilings and small or specialty bakeries and cake departments, Peerless Machinery’s new small weighing sifter works with a smaller, high-speed mixer (up to 100 lb).

CONT

These two factors have created a boom in the artisan bread industry. Specialty bakeries are moving from small bake shops into highly-automated facilities. Other specialty bakeries have expanded their once small bakeries and invested in automated artisan bread equipment.

French

Domaine(s)
  • Boulangerie
CONT

Ouverture d’une boulangerie spécialisée au centre-ville de Saanich.

CONT

Le pain artisanal provenant de boulangeries spécialisées est particulièrement de bonne qualité et très savoureux.

Spanish

Save record 55

Record 56 2012-01-11

English

Subject field(s)
  • Milling and Cereal Industries
  • Breadmaking
DEF

[Flour] with sufficiently strong, stable gluten to withstand fermentation for a period and to produce bread of good volume and texture.

Key term(s)
  • bread making flour
  • bakers’ flour

French

Domaine(s)
  • Minoterie et céréales
  • Boulangerie
DEF

Farine pouvant servir à la fabrication du pain.

CONT

La législation française emploie le terme «farine panifiable» pour la farine qui a le droit d'être vendue en boulangerie.

Spanish

Campo(s) temático(s)
  • Molinería y cereales
  • Panificación
Save record 56

Record 57 2011-11-10

English

Subject field(s)
  • Titles of Periodicals
OBS

published by Bakery Production Club of Ontario, Inc. Information confirmed by the association.

French

Domaine(s)
  • Titres de périodiques
OBS

Renseignement confirmé par Bakery Production Club of Ontario, Inc.

Spanish

Save record 57

Record 58 2011-10-31

English

Subject field(s)
  • Food Industries
  • Breadmaking
DEF

One in which the products are mixed, manipulated, baked, cooled, sliced, and wrapped by machinery which usually includes a travelling oven.

French

Domaine(s)
  • Industrie de l'alimentation
  • Boulangerie

Spanish

Campo(s) temático(s)
  • Industria alimentaria
  • Panificación
DEF

Establecimiento donde se hace pan, normalmente por procedimientos industriales.

CONT

Panificadora industrial, se caracteriza por tener establecidos procesos decontrol de calidad y productividad, su volumen estimado se encuentra entre 25a 100 quintales [aproximadamente 4600 kg] por día.

CONT

La definición “masiva” en panadería es muy relativa. Por lo tanto llamaremos panadería industrial a aquella que prescinde del concepto de artesano sustituyéndolo por el de experto en técnicas de panificación basadas en conocimientos científicos de laboratorio; donde un químico y un mecánico son capaces de fabricar pan de forma masiva. Es decir, una gran inversión en maquinaria y técnica que sustituyan al artista panadero.

Save record 58

Record 59 2011-07-19

English

Subject field(s)
  • Food Additives
  • Food Industries
OBS

Functions as a curing and pickling agent, leavening agent, pH control agent, and sequestrant. Applications for this acidulant include bakery products, fish and fish products, meat products, fruits and vegetables, pasta and rice, cheese and tofu, and salad dressings and sauces.

Key term(s)
  • glucona-delta-lactone

French

Domaine(s)
  • Additifs alimentaires
  • Industrie de l'alimentation
CONT

Les agents acidifiants ont également des solubilités différentes. Par exemple, lorsqu'on les utilise avec un agent levant, pour produire du dioxyde de carbone, il vaut mieux utiliser un acide à faible solubilité, comme l'acide fumarique, ou un acide à libération lente, comme la glucono-delta-lactone, plutôt que de l'acide malique ou de l'acide citrique.

Key term(s)
  • glucone-delta-lactone

Spanish

Save record 59

Record 60 2011-06-30

English

Subject field(s)
  • Trade Names
  • Food Industries
  • Chemistry
OBS

Natural cheese flavor/enhancer prepared from cultured and enzyme, modified cream, spray-dried with whey solids and malto-dextrin.

OBS

Used in the food industry to enhance cheese flavor and/or reduce cheese solids level in : sauces, spreads, soups, snack seasonings, baked and extruded snacks, pasteurized processed cheese products, bakery.

OBS

Cheese Buds™: A trademark of Cumberland Packing Corp.

Key term(s)
  • Cheese Buds

French

Domaine(s)
  • Appellations commerciales
  • Industrie de l'alimentation
  • Chimie
OBS

Rehausseur de saveur pour aliments.

OBS

Cheese BudsMC : Marque de commerce de la société Cumberland Packing Corp.

Spanish

Save record 60

Record 61 2011-06-28

English

Subject field(s)
  • Trade Names
  • Breadmaking
  • Milling and Cereal Industries
OBS

A bakery sieve.

OBS

A trademark of Prater.

Key term(s)
  • Rota-Sieve

French

Domaine(s)
  • Appellations commerciales
  • Boulangerie
  • Minoterie et céréales
OBS

Bluterie pour boulangerie.

OBS

Bluterie : appareil servant à séparer les composants du produit obtenu par broyage des grains.

OBS

Rota-SieveMC : Marque de commerce de Prater.

Spanish

Save record 61

Record 62 2011-05-19

English

Subject field(s)
  • Food Industries
  • Breadmaking
OBS

The operating and selling of bread in bulk.

French

Domaine(s)
  • Industrie de l'alimentation
  • Boulangerie

Spanish

Save record 62

Record 63 2011-05-16

English

Subject field(s)
  • Chemical Elements and Compounds
  • Food Additives
  • Paints and Varnishes (Industries)
  • Plastic Materials
Universal entry(ies)
CH3COOC2H5
formula, see observation
C4H8O2
formula, see observation
141-78-6
CAS number
DEF

A chemical product which appears as a colorless liquid slightly miscible with water, miscible with alcohol, ether and chloroform and which is used in pharmacy, in organic synthesis, in plastics and in the food industry as a butter, walnut or spice flavoring for beverages, ice cream, candy and bakery products.

OBS

ethyl acetate: form recommended by the IUPAC (International Union of Pure and Applied Chemistry).

OBS

Chemical formula: CH3COOC2H5 or C4H8O2

French

Domaine(s)
  • Éléments et composés chimiques
  • Additifs alimentaires
  • Peintures et vernis (Industries)
  • Matières plastiques
Entrée(s) universelle(s)
CH3COOC2H5
formula, see observation
C4H8O2
formula, see observation
141-78-6
CAS number
DEF

Produit chimique qui se présente sous la forme d'un liquide incolore, peu miscible à l'eau, miscible à l'alcool, à l'éther et au chloroforme, que l'on utilise en pharmacie, en synthèse organique, dans l'industrie des plastiques et comme additif alimentaire (arôme de beurre, de noix ou d'épices pour boissons, crèmes glacées, bonbons et produits de boulange).

OBS

acétate d'éthyle : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée).

OBS

Formule chimique : CH3COOC2H5 ou C4H8O2

Spanish

Campo(s) temático(s)
  • Elementos y compuestos químicos
  • Aditivos alimentarios
  • Pinturas y barnices (Industrias)
  • Materiales plásticos
Entrada(s) universal(es)
CH3COOC2H5
formula, see observation
C4H8O2
formula, see observation
141-78-6
CAS number
DEF

Líquido incoloro de olor fragante. Soluble en cloroformo, alcohol y éter, ligeramente soluble en agua. Punto de inflamación, 4,5º C. Inflamable, riesgo de incendio, moderadamente tóxico e irritante.

OBS

Fórmula química: CH3COOC2H5 o C4H8O2

Save record 63

Record 64 2011-01-31

English

Subject field(s)
  • Chemical Elements and Compounds
Universal entry(ies)
H8N2S
formula, see observation
(NH4)2S
formula, see observation
S(NH4)2
formula, see observation
12124-99-1
CAS number
DEF

A chemical product in the form of yellow crystals soluble in water and alcohol that is used as a synthetic spice flavoring for condiments and bakery products, in the textile industry, in photography, in coloring brasses and for iron control in soda ash production.

OBS

The ammonium sulfide of commerce is largely ammonium bisulfide or hydrosulfide, NH4HS.

OBS

Chemical formula: H8N2S or (NH4)2S or S(NH4)2

French

Domaine(s)
  • Éléments et composés chimiques
Entrée(s) universelle(s)
H8N2S
formula, see observation
(NH4)2S
formula, see observation
S(NH4)2
formula, see observation
12124-99-1
CAS number
DEF

Produit chimique se présentant sous la forme de cristaux jaunes, soluble dans l'eau et l'alcool, utilisé comme aromatisant synthétique (saveur d'épices) pour condiments et produits de boulange et comme colorant.

CONT

Sulfures d'ammonium. On connaît le sulfure acide, ou sulfhydrate, NH4HS, et le sulfure neutre, (NH4)2S.

OBS

Formule chimique : H8N2S ou (NH4)2S ou S(NH4)2

Spanish

Campo(s) temático(s)
  • Elementos y compuestos químicos
Entrada(s) universal(es)
H8N2S
formula, see observation
(NH4)2S
formula, see observation
S(NH4)2
formula, see observation
12124-99-1
CAS number
OBS

Fórmula química: H8N2S o (NH4)2S o S(NH4)2

Save record 64

Record 65 2011-01-12

English

Subject field(s)
  • Fatty Substances (Food)
  • The Product (Marketing)
CONT

Coconut products are ideal for confectionery, ice cream and diary, cookie and bakery products, cake and donut toppings, and various desserts.

French

Domaine(s)
  • Corps gras (Ind. de l'aliment.)
  • Produit (Commercialisation)

Spanish

Save record 65

Record 66 2011-01-12

English

Subject field(s)
  • National Bodies and Committees (Non-Canadian)
OBS

Formed by the merger of : Tobacco Workers’ International Union(founded 1895) and Bakery and Confectionery Workers’ International Union of America(founded 1886), absorbed American Bakery and Confectionery Workers’ International Union

French

Domaine(s)
  • Organismes et comités nationaux non canadiens

Spanish

Save record 66

Record 67 2011-01-12

English

Subject field(s)
  • Names of Events
OBS

Information obtained from the Agriculture and Agri-Food Canada, International Markets Bureau, International Market Services Division. Held at the Hong Kong Convention & Exhibition Centre, May 6-9, 1997.

French

Domaine(s)
  • Noms de manifestations et d'activités diverses
OBS

Information obtenue auprès d'Agriculture et Agroalimentaire Canada, Bureau des marchés internationaux, Division des services aux marchés internationaux.

Spanish

Save record 67

Record 68 2010-06-21

English

Subject field(s)
  • Food Industries
OBS

Lecithin... used as an emulsifier and preservative(antioxidant) for candy, chocolate and bakery products.

French

Domaine(s)
  • Industrie de l'alimentation
DEF

Cacao transformé par un ajout de lécithine, en vue de son utilisation comme ingrédient dans l'industrie alimentaire.

OBS

Le qualificatif «lécithiné» à été proposé d'après le modèle du substantif «lécithination» (de la poudre de lait), terme cautionné par le Comité intergouvernemental de l'industrie laitière.

Spanish

Campo(s) temático(s)
  • Industria alimentaria
Save record 68

Record 69 2010-06-08

English

Subject field(s)
  • Grain Growing
  • Breadmaking
  • Biochemistry
DEF

The power to produce gas.

CONT

In the bakery reference is made to the gassing power of flour. This depends upon the presence of sufficient fermentable sugar(or power to produce sugar) in a dough from which yeast can evolve carbon dioxide to aerate the dough.

OBS

Term used at the Canadian Grain Commission.

French

Domaine(s)
  • Culture des céréales
  • Boulangerie
  • Biochimie
DEF

Mesure de l'aptitude d'une pâte à pain (y compris tous ses ingrédients) à produire le gaz carbonique nécessaire à la levée (pousse).

OBS

pouvoir gazeux : terme en usage à la Commission canadienne des grains.

Spanish

Campo(s) temático(s)
  • Cultivo de cereales
  • Panificación
  • Bioquímica
Save record 69

Record 70 2010-04-06

English

Subject field(s)
  • Food Industries
CONT

Commercial Creamery's "H-T"(high temperature) line of natural cheese flavors makes heat-stable cheese possible. "H-T" products retain their flavor and appearance through virtually any high temperature processing, including extrusion, retort, deep-fat frying and microwave cooking, the supplier says. The "H-T" line has been evaluated successfully in bakery foods(both incorporated into dough and sprinkled on), in deep-fried breadings, and in one-step microwave popcorn.

Key term(s)
  • heat stable flavour

French

Domaine(s)
  • Industrie de l'alimentation

Spanish

Save record 70

Record 71 2010-04-06

English

Subject field(s)
  • Occupation Names
  • Cookies and Cookie Making
  • Breadmaking
OBS

Controls oven to bake bread and other bakery products. Loads trays of bread or other bakery products from dollies and places them on conveyor belt leading to oven. Observes temperature and pressure gauges and turns valves to maintain oven heat and humidity at prescribed levels. Governs speed of conveyor to regulate baking time. Observes appearance of products during baking process to verify uniformity or finish. Removes trays of baked products from oven and places them on dollies. May load and unload ovens manually, using peel. May weigh cookies and count number per pound to ensure weight standards are met.

French

Domaine(s)
  • Désignations des emplois
  • Biscuits et biscuiterie
  • Boulangerie
CONT

Le fournier peut surveiller à tout instant la cuisson et retirer les produits cuits à point.

Spanish

Save record 71

Record 72 2010-02-24

English

Subject field(s)
  • Breadmaking
CONT

[Skim milk powder] prevents loaf volume depression in bakery products.

French

Domaine(s)
  • Boulangerie
CONT

L'ajout de poudre de lait écrémé [...] prévient l'affaissement des produits de boulangerie.

Spanish

Save record 72

Record 73 2009-02-12

English

Subject field(s)
  • Occupation Names (General)
  • Packaging
DEF

Person engaged in the room in which orders are prepared for delivery. Bulk supplies come in from the bakery and assortments are packed, in accordance with details given on the invoices, for individual customers, branch shops, delivery rounds, etc.

French

Domaine(s)
  • Désignations des emplois (Généralités)
  • Emballages
DEF

Ouvrier, ouvrière qui fait des paquets, remplit des boîtes à la main.

Spanish

Campo(s) temático(s)
  • Nombramiento de cargos (Generalidades)
  • Embalajes
Save record 73

Record 74 2008-09-26

English

Subject field(s)
  • Milling and Cereal Industries
  • Breadmaking
CONT

[Canadian International Grains Institute] has a pilot-scale bakery designed to process end products in a commercial setting and a test bakery for evaluating smaller amounts of flour.

OBS

Term used at the Canadian Grain Commission.

French

Domaine(s)
  • Minoterie et céréales
  • Boulangerie
OBS

Terme en usage à la Commission canadienne des grains.

Spanish

Save record 74

Record 75 2007-03-15

English

Subject field(s)
  • Breadmaking
CONT

The Canadian baking industry consists of companies that manufacture bread, cakes, pastries and similar perishable bakery products.

French

Domaine(s)
  • Boulangerie
OBS

Comprend la biscuiterie, la biscotterie et la boulangerie.

Spanish

Save record 75

Record 76 2007-03-15

English

Subject field(s)
  • Occupation Names (General)
  • Food Industries
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.

French

Domaine(s)
  • Désignations des emplois (Généralités)
  • Industrie de l'alimentation

Spanish

Save record 76

Record 77 2006-10-10

English

Subject field(s)
  • Types of Restaurants
DEF

... a restaurant ... that sells [prepared food packaged in disposable containers to be eaten away from the premises].

CONT

Customers are selecting food and putting it on their plates. A female customer is at a buffet holding her plate and selecting food. Platters of meat and cheese move down the line showing a variety of fruits vegetables and other foods in the buffet. Of platters of meat and cheese at a buffet then the camera pans to the left and goes down the line showing close-ups of a variety of fruits vegetables and other food at the buffet. Some plates are visible along the buffet. Customers standing at a coffee bakery type carry out restaurant.

French

Domaine(s)
  • Catégories de restaurants
DEF

Établissement de restauration vendant des plats ou des mets à emporter.

Spanish

Save record 77

Record 78 2006-06-09

English

Subject field(s)
  • Types of Restaurants
  • Commercial Practice (Restaurants)
CONT

Even as grocery chains gear up for Internet shopping, they wil lbe busy creating shopping that is more fun; improved decor, wider selections, cooking demonstrations and sampling, sit-down foodservice, and expanded bakery/delis are all planned...

French

Domaine(s)
  • Catégories de restaurants
  • Exploitation commerciale (Restauration)
CONT

C'est le pourcentage des clients en restauration à table (cafétérias, restauration traditionnelle, restauration à thème) qui prennent un plat ethnique (asiatique, maghrébin, tex-mex...), sur le total restauration à table, de janvier à novembre 2005.

Spanish

Save record 78

Record 79 2006-04-03

English

Subject field(s)
  • Food Industries
CONT

Ultra-violet irradiation. Lethal to bacteria [but] of poor penetrating power and only of value for surface sterilization or sterilizing the air [it is also] used for tenderizing and aging of meat, curing of cheese, and prevention of mould growth on the surface of bakery products.

French

Domaine(s)
  • Industrie de l'alimentation
OBS

Méthode utilisée dans l'industrie alimentaire pour stériliser des surfaces de travail ou l'air de certains locaux.

OBS

ultraviolet : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2006).

Spanish

Save record 79

Record 80 2006-03-08

English

Subject field(s)
  • Commercial Practice (Restaurants)
  • Types of Restaurants
CONT

Big Boy : full service family restaurant and bakery, featuring a breakfast bar and soup, salad and fruit bar.

French

Domaine(s)
  • Exploitation commerciale (Restauration)
  • Catégories de restaurants

Spanish

Save record 80

Record 81 2005-10-05

English

Subject field(s)
  • Commercial Establishments
  • Restaurant Industry (General)
CONT

This upscale combination bakery-sandwich shop is open daily. They serve gourmet sandwiches, homemade soups, and salads in addition to offering a wide selection of baskery items.

CONT

This branch of a local up-market chain combines their bakery/sandwich shop with a quaint café... The great thing about this is that, as contrary as it may be to French café culture, you can take away select goods.

French

Domaine(s)
  • Établissements commerciaux
  • Restauration (Généralités)
CONT

Quand on passe devant cette boulangerie-sandwicherie, on se doute difficilement de la grande salle de restauration qu'elle cache et même si l'on n'est pas un inconditionnel de ce type de restauration, il faut y aller au moins une fois. Les sandwichs classiques sont entre 2,50 et 4 selon les ingrédients qui les composent. On peut aussi opter pour des croustillants que l'on peut manger chauds, des tartes de toutes sortes, des croques, tout un tas de bols de crudités, de barquettes de salades, dont certaines gratinées et on ne parle pas des desserts. En effet, il ne faut pas oublier que l'on est chez un boulanger-pâtissier qui, en plus de ses gâteaux, fabrique des mousses ou des entremets.

Spanish

Save record 81

Record 82 2005-10-05

English

Subject field(s)
  • Restaurant Industry (General)
CONT

It’s more than taste or childhood memories that bring doughnuts and Southern Californians together. It’s their cars. People here spend more time in traffic than anyone else, and doughnuts are good car food, powdered sugar aside.

CONT

Car food can be... grain-based and herbal food beverages, tea, bakery goods, bakery products... cookies, corn chips... crackers, doughnuts... pasta or rice, ready to eat food bars, granola... muffins, package combinations consisting of primarily bread, crackers and/or cookies, pretzels, puffed corn snacks, cheese flavored puffed corn snacks, rice based snack foods, tortilla chips, truffles(chocolate), wheat-based snack foods, brownies and cereal bars.

French

Domaine(s)
  • Restauration (Généralités)

Spanish

Save record 82

Record 83 2005-04-21

English

Subject field(s)
  • Kitchen Utensils

French

Domaine(s)
  • Batterie de cuisine

Spanish

Save record 83

Record 84 2005-01-26

English

Subject field(s)
  • Breadmaking
  • Food Industries
CONT

"Professional Bread Baking Techniques" course covers all European bread formulas plus one night working in an excellent artisan bakery to get a better feel for hand made bread production, volume and equipment usage.

French

Domaine(s)
  • Boulangerie
  • Industrie de l'alimentation
OBS

Boulangerie non industrielle.

Spanish

Save record 84

Record 85 2004-10-26

English

Subject field(s)
  • Milling and Cereal Industries
  • Breadmaking
CONT

Hard red winter wheat was used to produce commercial bakery flour, and soft red winter wheat was used for small-packaged flours.

French

Domaine(s)
  • Minoterie et céréales
  • Boulangerie

Spanish

Save record 85

Record 86 2004-06-01

English

Subject field(s)
  • Pastries (Cooking)
OBS

Special bakery products that are famous and that originated in France.

French

Domaine(s)
  • Pâtisserie (Art culinaire)
CONT

[En Haïti] la cuisine est d'inspiration française et créole. Les grillades, les frites, les pâtisseries françaises, et les fruits de mer se côtoient au menu des restaurants des hôtels. La nourriture créole s'accompagne de haricots rouges et de riz. La marinade de dinde, le homard en ragoût ou grillé, le poulet créole aux épices et le porc frit sont quelques-uns des plats typiques d'Haïti. Vous trouverez beaucoup de fruits tropicaux, du bon café et du rhum.

Spanish

Save record 86

Record 87 2004-03-10

English

Subject field(s)
  • Chemical Elements and Compounds
  • Food Additives
  • Nutritive Elements (Biological Sciences)
OBS

A calcium salt of propionic acid, soluble in hot water, slightly soluble in alcohol. It occurs naturally in all living organisms. A food preservative(dairy and bakery products), a topical fungicide against some mycoses.

French

Domaine(s)
  • Éléments et composés chimiques
  • Additifs alimentaires
  • Éléments nutritifs (Sciences biologiques)
OBS

Sel calcique de l'acide propionique, soluble dans l'eau chaude, peu soluble dans l'alcool, présent à l'état naturel dans tout organisme vivant. Conservateur alimentaire (produits laitiers et boulangers), fongicide topique contre certaines mycoses.

Spanish

Campo(s) temático(s)
  • Elementos y compuestos químicos
  • Aditivos alimentarios
  • Elementos nutritivos (Ciencias biológicas)
Save record 87

Record 88 2003-11-21

English

Subject field(s)
  • National Bodies and Committees (Canadian)
  • Breadmaking
OBS

The Baking Association of Canada is the national trade association representing Canada’s $3.2 billion baking industry. BAC’s members include retail, in-store and wholesale baking companies along with the allied trades.

French

Domaine(s)
  • Organismes et comités nationaux canadiens
  • Boulangerie

Spanish

Save record 88

Record 89 2003-10-28

English

Subject field(s)
  • Breadmaking
  • Animal Feed (Agric.)
DEF

A mixture of bread, cookies, cake, crackers, flours and doughs which has been mechanically separated from non-edible material ... artificially dried and ground [and used as animal feed].

French

Domaine(s)
  • Boulangerie
  • Alimentation des animaux (Agric.)

Spanish

Save record 89

Record 90 2003-09-25

English

Subject field(s)
  • Breadmaking
CONT

Albatros has its roots in a local bakery. Founded in 1941 by Monsieur Billion, the baker's shop in Fontenay-le-Compte was especially appreciated for its rusks. As a result of the increasing demand for this crispy and durable food, a rusk factory was built at the present site in 1977.

French

Domaine(s)
  • Boulangerie
DEF

Entreprise où l'on fabrique des biscottes.

Spanish

Save record 90

Record 91 2003-06-25

English

Subject field(s)
  • Breadmaking
CONT

Sandy Bishop opened Mrs. B's country bakery on the farm in 1982. It has since been expanded twice to meet the ever growing demand for her pies, cakes, breads, muffins and cookies.

French

Domaine(s)
  • Boulangerie
CONT

Dans une boulangerie de campagne, des tabliers à damier rouge et blanc rehaussent l'air de campagne traditionnel.

Spanish

Save record 91

Record 92 2003-05-27

English

Subject field(s)
  • Food Services (Military)
Key term(s)
  • mobile bakery

French

Domaine(s)
  • Alimentation (Militaire)

Spanish

Campo(s) temático(s)
  • Alimentación (Militar)
Save record 92

Record 93 2003-05-15

English

Subject field(s)
  • Food Additives
  • Biochemistry
  • Biotechnology
CONT

Glucanase... [is obtained] from Aspergillus niger var. ;Bacillus subtilis var... [Used in] Ale; beer; light beer; malt liquor; porter; stout; corn for degermination; distillers’ mash; mash destined for vinegar manufacture. Unstandardized bakery products...

French

Domaine(s)
  • Additifs alimentaires
  • Biochimie
  • Biotechnologie
CONT

La germination est une phase importante du maltage [...] Les principales enzymes de la germination sont les glucanases, les hémicellulases, les amylases (alpha et bêta), les protéases, [...] les oxydases, etc.

Spanish

Campo(s) temático(s)
  • Aditivos alimentarios
  • Bioquímica
  • Biotecnología
Save record 93

Record 94 2003-03-03

English

Subject field(s)
  • Chemical Elements and Compounds
  • Food Additives
DEF

Lecithin which, having been hydroxylated, is used as an emulsifier and an antioxidant for ice cream, margarine and bakery products.

French

Domaine(s)
  • Éléments et composés chimiques
  • Additifs alimentaires
DEF

Lécithine ayant subi l'hydroxylation, employée comme émulsifiant et comme antioxydant pour crème glacée, margarine et produits de boulangerie.

Spanish

Save record 94

Record 95 2002-03-26

English

Subject field(s)
  • Food Industries
  • Pastries
  • Industrial Tools and Equipment
CONT

Rhodes Bakery Equipment Co., Inc. has announced a new, automatic Kook-E-King TM, U. L. listed in both the U. S. and Canada. According to the manufacturer, it is the only cookie dough depositor to be U. L. listed. New features include a larger capacity hopper(90 lbs. of dough), locking cabinet, heavy duty locking casters and an optional foot switch for ease of operation. New safety features include micro switch activated guards and power switch with overload protection. Retaining many of the original features of the original automatic model, the new automatic model can handle a wide variety of cookie doughs in weights of ¼ ounce to 3 ounces, at speeds of up to 300 units per minute.

French

Domaine(s)
  • Industrie de l'alimentation
  • Pâtisserie
  • Outillage industriel

Spanish

Save record 95

Record 96 2001-08-27

English

Subject field(s)
  • Food Industries
  • Breadmaking

French

Domaine(s)
  • Industrie de l'alimentation
  • Boulangerie

Spanish

Save record 96

Record 97 2001-08-27

English

Subject field(s)
  • Grain Growing

French

Domaine(s)
  • Culture des céréales

Spanish

Save record 97

Record 98 2001-07-30

English

Subject field(s)
  • Food Industries
  • Breadmaking
CONT

Total gassing power of a dough is a function of both the level of damaged starch and the alpha amylase activity of the flour. An increase in either causes an increase in values of such quality prediction tests as gassing power, diastatic activity and maltose value.

OBS

Gassing power : The power to produce gas. In the bakery reference is made to the gassing power of flour...

French

Domaine(s)
  • Industrie de l'alimentation
  • Boulangerie
CONT

Les propriétés gazeuses totales d'une pâte sont fonction à la fois de la quantité d'amidon endommagé et de l'activité des amylases dans la farine. Tout accroissement de l'une ou de l'autre entraîne une augmentation des valeurs dans certains essais utilisés pour prédire la qualité, comme le pouvoir gazeux, l'activité diastasique et l'indice de maltose.

Spanish

Save record 98

Record 99 2001-07-05

English

Subject field(s)
  • Food Industries
  • Breadmaking
DEF

An in-store baking process using frozen doughs and products to prepare fresh products, i.e., fresh rolls, bread, doughnuts or other pastries.

CONT

There are two main types of in-store bakeries : scratch bakeries and bake-offs. The former is a complete bakery which produces baked goods from scratch or mixes. Bake-offs use ready-made frozen dough instead.

French

Domaine(s)
  • Industrie de l'alimentation
  • Boulangerie
CONT

[...] les techniciens de Ready Bake vous donnent la formation nécessaire pour opérer votre nouveau système «bake off».

CONT

Les représentants experts de Rich's sont facilement accessibles et travaillent étroitement avec l'opérateur pour la mise sur pied et l'opération d'un système «bake-off.»

Spanish

Save record 99

Record 100 2001-01-01

English

Subject field(s)
  • Occupation Names (General)
  • Mechanics
  • Breadmaking
OBS

In the National Occupational Classification (NOC), an official occupational title in Group 7311 - Construction Millwrights and Industrial Mechanics (Except Textile).

French

Domaine(s)
  • Désignations des emplois (Généralités)
  • Mécanique
  • Boulangerie
OBS

Dans la Classification nationale des professions (CNP), titre de profession officiel dans le Groupe 7311 - Mécaniciens/mécaniciennes de chantier et mécaniciens industriels/mécaniciennes industrielles (sauf l'industrie du textile).

Spanish

Save record 100

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