TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 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.  1, record 1, English, - viennoiserie

Record number: 1, Textual support number: 2 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.  1, record 1, English, - viennoiserie

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 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.  2, record 1, French, - viennoiserie

Record number: 1, Textual support number: 1 CONT

La viennoiserie comprend traditionnellement les croissants, brioches, pains au lait, [pains au chocolat,] pistolets, etc.  3, record 1, French, - viennoiserie

Record number: 1, Textual support number: 1 OBS

Ces pains au lait, pains aux raisins, croissants, brioches, etc., furent confectionnés à [...] l'origine par des ouvriers venus de Vienne.  2, record 1, French, - viennoiserie

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 OBS

Industrial bakery product.  2, record 2, English, - cookie%20batter

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 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 [...]  1, record 2, French, - p%C3%A2te%20%C3%A0%20biscuits

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, 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 3, English, - baked%20good

Record number: 3, 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 3, English, - baked%20good

Record 3,  Textual support,  French

Record number: 3, 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 3, French, - produit%20de%20boulangerie%2Dp%C3%A2tisserie

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 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.  7, record 4, English, - ethyl%20acetate

Record number: 4, Textual support number: 1 OBS

ethyl acetate: form recommended by the IUPAC (International Union of Pure and Applied Chemistry).  7, record 4, English, - ethyl%20acetate

Record number: 4, Textual support number: 2 OBS

Chemical formula: CH₃COOC₂H₅ or C₄H₈O₂  7, record 4, English, - ethyl%20acetate

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 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).  5, record 4, French, - ac%C3%A9tate%20d%27%C3%A9thyle

Record number: 4, Textual support number: 1 OBS

acétate d'éthyle : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée).  5, record 4, French, - ac%C3%A9tate%20d%27%C3%A9thyle

Record number: 4, Textual support number: 2 OBS

Formule chimique : CH₃COOC₂H₅ ou C₄H₈O₂  5, record 4, French, - ac%C3%A9tate%20d%27%C3%A9thyle

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 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.  3, record 4, Spanish, - acetato%20de%20etilo

Record number: 4, Textual support number: 1 OBS

Fórmula química: CH₃COOC₂H₅ o C₄H₈O₂  4, record 4, Spanish, - acetato%20de%20etilo

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 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.  2, record 5, English, - ammonium%20sulfide

Record number: 5, Textual support number: 1 OBS

The ammonium sulfide of commerce is largely ammonium bisulfide or hydrosulfide, NH4HS.  4, record 5, English, - ammonium%20sulfide

Record number: 5, Textual support number: 2 OBS

Chemical formula: H₈N₂S or (NH₄)₂S or S(NH₄)₂  2, record 5, English, - ammonium%20sulfide

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 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.  3, record 5, French, - sulfure%20d%27ammonium

Record number: 5, Textual support number: 1 CONT

Sulfures d'ammonium. On connaît le sulfure acide, ou sulfhydrate, NH₄HS, et le sulfure neutre, (NH₄)₂S.  4, record 5, French, - sulfure%20d%27ammonium

Record number: 5, Textual support number: 1 OBS

Formule chimique : H₈N₂S ou (NH₄)₂S ou S(NH₄)₂  3, record 5, French, - sulfure%20d%27ammonium

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 OBS

Fórmula química: H₈N₂S o (NH₄)₂S o S(NH₄)₂  2, record 5, Spanish, - sulfuro%20de%20amonio

Record 6,  Textual support,  English

Record number: 6, 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 6, English, - bake%2Doff%20clerk

Record 6,  Textual support,  French

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 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].  1, record 7, English, - dried%20bakery%20product

Record 7,  Textual support,  French

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Puff pastry is a staple product widely used in the pastry shop, however 80% of that used is a convenience product purchased from major food service and bakery suppliers.  1, record 8, English, - convenience%20product

Record 8,  Textual support,  French

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 OBS

Bakery product category.  2, record 9, English, - sweet%20goods

Record 9,  Textual support,  French

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

In bakery products a calcium/sodium caseinate with a protein content of 88. 5% can be used to replace co-precipitate at a lower ingredient cost. The product imparts good structural strengths and crumb to the bakery products.(Food Processing, April 1979, p. 59).  1, record 10, English, - structural%20strength

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

C'est l'amidon qui donne la charpente structurale après empesage et cuisson (gaufrettes, azymes, (...]  1, record 10, French, - charpente%20structurale

Record 10,  Textual support,  Spanish