TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

In smaller bakeries with ovens of limited capacity, the loading and unloading of tray ovens is normally performed manually by the oven men who must load the oven with panned dough, dump the baked bread on a dumping table or a conveyor, and place the hot pans on a pan truck(...) The larger the oven size, the greater becomes the need for automatic loading and unloading devices.  1, record 1, English, - unloading

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Action de retirer du four.  1, record 1, French, - d%C3%A9fournement

Record number: 1, Textual support number: 1 CONT

Un diagramme de panification met en évidence la succession des différentes opérations: préparation des ingrédients mis en œuvre; pétrissage; fermentation en cuve, ou première fermentation; mise en forme des pâtons; fermentation finale; enfournement et cuisson; défournement et ressuage.  2, record 1, French, - d%C3%A9fournement

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Dough sculpture was once very popular in rural China. Dough was made with flour and glutinous rice and cooked in hot water. The artisan used simple implements : a comb, scissors, a slip of cow horn, and a small knife. Techniques include kneading, rolling, pricking and sharpening. Dough figures were sometimes used in weddings, funerals and other ceremonies.  1, record 2, English, - dough%20sculpture

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

... bread and bread products without sweetened filling or coating(e. g., bagels, English muffins, bread rolls, raisin bread, hamburger buns, hot dog buns, pizza crusts, frozen bread dough, tortillas)...  1, record 3, English, - bread%20product

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

[...] pain et autres produits panifiés sans garniture ou glaçage sucré (par exemple, bagels, muffins anglais, petits pains, pain aux raisins, pains à hamburger, pains à hot-dog, croûtes de pizza, pâte à pain congelée, tortillas) [...]  2, record 3, French, - produit%20panifi%C3%A9

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A leavened flat bread originating from northern India, which is traditionally baked by slapping the bread dough onto the side of a hot dome shaped clay oven referred to as a tandoor.  1, record 4, English, - naan%20bread

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Pain originaire de l'Inde [dont la] pâte est constituée de farine, de levure [et] de yaourt [qui] est cuit selon une technique particulière qui consiste à frapper les morceaux de pâte contre la paroi d'un four d'argile brûlant.  2, record 4, French, - naan

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

A dough hopper is commonly used for automatically dispensing portions of dough, particularly doughnuts, either onto a tray or mould for subsequent baking, or into hot oil or boiling water for either frying or boiling. The dough hopper comprises a container for dough, with a hole, connected to a dough guiding tube for dispensing dough.  1, record 5, English, - dough%20hopper

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

trémie : Grand entonnoir de forme pyramidale ou conique, en bois, en métal ou en autres matières, employé essentiellement dans l'agriculture et l'industrie, et destiné à recueillir, à stocker ou à déverser divers types de matériaux qui doivent ensuite subir un traitement.  2, record 5, French, - tr%C3%A9mie%20%C3%A0%20p%C3%A2te

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Bazlama is a very popular farm bread produced from a dough of flour, water, salt and starter dough. This is fermented, divided into 250-gram pieces and flattened into a disc less than 5 millimetres thick. The shaped dough piece is then given a first baking on a hot thick iron plate followed by a second baking on a plate positioned between two fires. This completes the baking of the dough, and also causes the loaf to puff.  1, record 6, English, - bazlama

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

Le «bazlama» est un pain de ferme très populaire, obtenu d'une pâte de farine, d'eau, de sel et de levain. Cette pâte est mise à fermenter, puis est divisée en pâtons de 250 grammes et aplatie en forme de disque de moins de 5 millimètres d'épaisseur. Ces pâtons, après avoir été mis en forme, subissent une première cuisson sur une épaisse plaque placée entre deux feux. Cette dernière opération sert à terminer la cuisson de la pâte tout en gonflant le pain.  1, record 6, French, - bazlama

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Bread is gaining acceptance in India by both rural and city dwellers in all income groups, but the majority of the wheat consumed is eaten in the form of traditional chappatti ....  1, record 7, English, - tanoori%20roti

Record number: 7, Textual support number: 2 CONT

Tanoori Roti. The dough piece for tanoori roti is prepared exactly the same as for chappatti, except it is slightly thicker and is baked on the inside wall of a very hot clay oven called a tanoori. The tanoori roti receives a more thorough baking than chappatti and as a result develops a different flavour. Tanoori roti is not unlike the traditional tanoori breads consumed in the Middle East.  1, record 7, English, - tanoori%20roti

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Le pain est de plus en plus accepté en Inde tant par les villageois que par les citadins indépendamment de leurs revenus, mais la consommation de blé se fait surtout sous la forme du chappati traditionnel [...].  1, record 7, French, - tanoori%20roti

Record number: 7, Textual support number: 2 CONT

Tanoori roti. On prépare le pâton du «tanoori roti» exactement comme celui du chappati, sauf qu'il est légèrement plus épais et qu'il est cuit sur la paroi intérieure d'un four en argile très chaud appelé «tanoori». Le tanoori roti subit une cuisson plus intense que le chappati, ce qui lui confère une saveur différente. Le tanoori roti ressemble aux pains tanoori traditionnels consommés au Moyen-Orient.  1, record 7, French, - tanoori%20roti

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Among the Arab population, two other types of bread are common; the villager bakes a thin loaf on hot pebbles in a primitive oven while the nomadic Bedouin uses a curved iron plate called a sadj in which a very soft dough is baked. The sadj is also used by the Kurdish Jews and it is assumed that they introduced it into Israel.  1, record 8, English, - sadj

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Parmi la population arabe, deux autres types de pains sont courants. Les villageois cuisent un pain mince sur des cailloux chauffés, dans un four primitif, tandis que les bédouins nomades utilisent un plat de fer incurvé appelé sadj dans lequel ils font cuire une pâte très molle. Le sadj sert également aux juifs kurdes et l'on présume que ce sont eux qui l'ont introduit en Israël.  1, record 8, French, - sadj

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

Regional breads within the United Kingdom are numerous. In Ireland much of the bread is chemically aerated and is made from locally grown and milled soft wheat. These types of bread rely upon buttermilk and bicarbonate of soda to provide the gas for aeration. They are usually referred to as soda breads if oven baked in pans, and as farls if baked on a hot plate in flat shapes. The method of preparation involves gentle mixing, immediate shaping of the dough pieces, and transfer to the oven or to the hotplate for baking.  1, record 9, English, - soda%20bread

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

Les variétés régionales de pain sont nombreuses au Royaume-Uni. En Irlande, une forte proportion du pain est aérée chimiquement et préparée avec les blés tendres de production et de mouture locales. Les gaz nécessaires à l'aération proviennent du babeurre et du bicarbonate de soude. One les appelle généralement «soda breads» (pains au bicarbonate de soude), s'ils sont cuits en moule au four, et «farls» s'ils sont cuits en forme de galettes sur plaque chaude. La méthode de préparation comporte un pétrissage modéré, la mise en forme immédiate des pâtons et le passage au four ou sur plaque chaude pour la cuisson.  1, record 9, French, - pain%20au%20bicarbonate%20de%20soude

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Vufka bread is made from thin sheets of unleavened dough baked on a hot iron plate, or alternatively the dough pieces are stacked on top of each other and baked in a peel oven.  1, record 10, English, - Vufka

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Le pain Vufka est préparé de minces feuilles de pâte sans levain, cuites sur une plaque de fonte chauffée, ou encore les pâtons sont empilés les uns sur les autres et cuits dans un four à sole fixe.  1, record 10, French, - Vufka

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 OBS

Small balls of dough, filled with meat or vegetable and placed into a steamer and served hot Cantonese style usually during a dimsum.  3, record 11, English, - Chinese%20bun

Record 11,  Textual support,  French

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

... in general parlance, any "tainted" money.  1, record 12, English, - hot%20money

Record number: 12, Textual support number: 1 OBS

Used in slang or familiar language.  3, record 12, English, - hot%20money

Record 12,  Textual support,  French

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

In smaller bakeries with ovens of limited capacity, the loading and unloading of tray ovens is normally performed manually by the oven men who must load the oven with panned dough, dump the baked bread on a dumping table or a conveyor, and place the hot pans on a pan truck(...) The larger the oven size, the greater becomes the need for automatic loading and unloading devices.  1, record 13, English, - loading

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

Mise au four. Les pâtons prêts, la coupe réalisée, le four à point et son atmosphère saturée de buée, reste l'enfournement et la mise en place des pâtons dans la chambre de cuisson, chacun à la place qui lui est réservée.  1, record 13, French, - enfournement

Record 13,  Textual support,  Spanish