TERMIUM Plus®

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HANDLE STOPPER [3 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2011-10-26

English

Subject field(s)
  • Terra Cotta
  • Equipment (Chemistry)
OBS

Term(s) taken from a Canadian laboratory-equipment company’s catalogue.

French

Domaine(s)
  • Terres cuites
  • Équipement (Chimie)
OBS

Terme(s) tiré(s) du catalogue d'une compagnie canadienne d'équipement de laboratoire.

Spanish

Save record 1

Record 2 2008-11-04

English

Subject field(s)
  • Collection Items (Museums and Heritage)
  • Serving Dishes
  • Household Articles - Various
CONT

cruet : A bottle or vial, usually with a handle and a stopper, for the service of condiments at table. Some cruets were inscribed with the name of the contents, the usual names being oil, vinegar, mustard, pepper, sugar; sets in Leeds creamware for export to the Continent bore the equivalent names in German, Polish, etc. With a pierced cover the proper term is caster. Cruets were usually made in a matching set and accompanied by a cruet-stand.

French

Domaine(s)
  • Objets de collection (Muséologie et Patrimoine)
  • Plats de service
  • Articles ménagers divers
DEF

Ensemble de table comprenant flacons à huile et vinaigre, etc. [...], avec le support.

DEF

ménagère (n.f.) : Pièce de vaisselle supportant la salière, la poivrière et les burettes à huile et à vinaigre.

OBS

ménagère : Ce sens du terme, donné dans la définition tirée du Dict. encycl. Quillet de 1968 qui précède, ne se retrouve plus dans les dictionnaires généraux plus récents comme le Grand Larousse ou le Grand Robert. Le Trésor de la langue française le définit comme suit : «Service de couverts présenté dans un écrin», ce qui en fait l'équivalent du terme anglais «cutlery box».

Key term(s)
  • porte-burettes

Spanish

Save record 2

Record 3 2004-01-07

English

Subject field(s)
  • Collection Items (Museums and Heritage)
  • Dishes
DEF

A bottle or vial, usually with a handle and a stopper, for the service of condiments at table.

CONT

Some cruets were inscribed with the name of the contents, the usual names being oil, vinegar, mustard, pepper, sugar; sets in Leeds creamware for export to the Continent bore the equivalent names in German, Polish, etc. With a pierced cover the proper term is caster. Cruets were usually made in a matching set and accompanied by a cruet-stand.

French

Domaine(s)
  • Objets de collection (Muséologie et Patrimoine)
  • Vaisselle
DEF

Petit vase à col court terminé par un bec, muni d'une anse et destiné à contenir divers liquides, entre autres l'huile ou le vinaigre.

OBS

Généralement au nombre de deux, les burettes accompagnent le porte-huilier ou l'huilier que l'on dépose sur la table.

Spanish

Save record 3

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© Public Services and Procurement Canada, 2026
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

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