TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

CHAUD-FROID [2 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2008-10-10

English

Subject field(s)
  • Recipes
DEF

A cooked dish of fowl or game, served cold with aspic, jelly, or a sauce.

French

Domaine(s)
  • Recettes de cuisine
CONT

Chaud-froid de volaille : Un classique de la cuisine française, le chaud-froid est un plat qu'on prépare à chaud, mais qu'on sert froid.

Spanish

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Record 2 1991-07-10

English

Subject field(s)
  • Recipes
DEF

Sauce made of béchamel sauce, cream and aspic, used to coat cooked meat, fish, poultry, galantine, etc., served as cold entrées.

French

Domaine(s)
  • Recettes de cuisine
CONT

Les morceaux de volaille ou de gibier, enrobés de sauce chaud-froid sont décorés (...) avant d'être lustrés avec une gelée très limpide, peu fournie en gélatine et donc plus fine.

Spanish

Save record 2

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