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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 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.  2, record 1, English, - baker%26rsquo%3Bs%20oven

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 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.  3, record 1, French, - four%20de%20boulanger

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Basically, the purpose of pelleting is to take a finely ground, sometimes dusty, unpalatable, and difficult-to-handle feed material and, by application of heat, moisture and pressure, form it into larger particles. Feeds in pellet form are easier to handle, particularly in bulk, are more palatable, and are usually more efficient than unpelleted foods.  2, record 2, English, - pelleting

Record number: 2, Textual support number: 1 OBS

pelleting: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  3, record 2, English, - pelleting

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Essentiellement, l'agglomération permet de transformer des aliments finement hachés, quelquefois en poudre, non appétents et difficiles à manutentionner en des particules plus grosses, grâce à l'application de chaleur, d'humidité et de pression. Les granulés sont plus faciles à manutentionner, notamment s'ils sont en vrac, plus appétents et, en général, d'un meilleur rendement que les aliments non granulés.  2, record 2, French, - agglom%C3%A9ration

Record number: 2, Textual support number: 1 OBS

Agglomération en macrogranulés, en gros granulés (alimentation animale).  3, record 2, French, - agglom%C3%A9ration

Record number: 2, Textual support number: 2 OBS

agglomération : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  4, record 2, French, - agglom%C3%A9ration

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

Bumpy, bright orange to orange-red mold growing on various white species of Lactarius and Russula mushrooms.  2, record 3, English, - lobster%20mushroom

Record number: 3, Textual support number: 1 CONT

The parasitic Lobster Mushroom transforms its ordinarily unpalatable Lactarius and Russula hosts into excellent edibles. If the host cannot be confirmed, avoid this; it could potentially parasitize a poisonous species. Spores : spindle-shaped, strongly warted, transparent; equally 2-celled.  2, record 3, English, - lobster%20mushroom

Record number: 3, Textual support number: 1 OBS

Mold: orange, orange-red, or reddish-purple, with fine bumps; produces orange to reddish, flashlike vessels (perithecia).  2, record 3, English, - lobster%20mushroom

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Champignon étrange de la classe des ascomycètes qui parasite certains champignons supérieurs comme la russule à pied court ou le lactaire velouté. Le champignon parasité change alors totalement d'aspect, devient difforme, ses lamelles disparaissent pour être remplacées par de larges rides de consistance dure et rugueuse. Finalement, tout le champignon devient rouge, teinté d'orangé, à chair granuleuse, rouge en surface mais blanche en dessous. Odeur et saveur douces.  3, record 3, French, - lactaire%20parasit%C3%A9

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A rice wine used as a flavouring in Japanese cookery.  2, record 4, English, - mirin

Record number: 4, Textual support number: 1 OBS

mirin : The synthetic type has a poor flavour, a low alcohol content, and a chemical taste, which make it unpalatable to drink as an alcoholic beverage.  3, record 4, English, - mirin

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Vin de riz légèrement sucré de couleur ambre avec un taux d'alcool très faible [...] surtout utilisé en cuisine.  2, record 4, French, - mirin

Record number: 4, Textual support number: 1 CONT

Le mirin est communément utilisé dans les plats grillés et mijotés, les sauces et les bouillons.  3, record 4, French, - mirin

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 OBS

Licor de arroz que se utiliza en la cocina japonesa.  2, record 4, Spanish, - mirin

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Unsweetened or bitter chocolate is chocolate without any type of sweetener added. Bitter chocolate is also the base for all other chocolate products, since it is chocolate in its pure and unadulterated form. As most people who have tried to nibble on a piece of baking chocolate know, bitter chocolate is indeed bitter, and highly unpalatable.  1, record 5, English, - bitter%20chocolate

Record number: 5, Textual support number: 1 OBS

Dark chocolate without milk as an additive is also called plain chocolate.  4, record 5, English, - bitter%20chocolate

Record number: 5, Textual support number: 2 OBS

It contains not less than 50% cacao fat.  5, record 5, English, - bitter%20chocolate

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Chocolat dont les teneurs en cacao sec dégraissé et en matière sèche totale de cacao sont inférieures aux teneurs minimales imposées pour la denrée «chocolat». Appellations courantes : chocolat ordinaire, chocolat à cuire.  4, record 5, French, - chocolat%20amer

Record number: 5, Textual support number: 1 CONT

Le chocolat noir est un chocolat qui contient entre 43 % et 100 % de cacao et de beurre de cacao, le reste étant constitué principalement de sucre.  3, record 5, French, - chocolat%20amer

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Dissolved solids. The total amount of dissolved material, organic and inorganic, contained in water and wastes. Excessive dissolved solids can make water unsuitable for industrial uses, unpalatable for drinking, and even cathartic.  3, record 6, English, - dissolved%20organic%20matter

Record number: 6, Textual support number: 2 CONT

Interest in marine dissolved organic matter (DOM) is very high because it plays an important role in oceanic and global carbon cycling, which in turn impacts weather. Understanding the processes involved in the transformations of carbon, phosphorus, nitrogen, and other major elements in the oceans has been a primary goal of marine biogeochemists and oceanographers over the past decade.  2, record 6, English, - dissolved%20organic%20matter

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

La matière organique dissoute joue un rôle considérable dans les phénomènes biologiques : nourriture, télémédiation chimique. En raison de sa réactivité elle intervient aussi dans les phénomènes de complexion et de chélation des métaux et d'absorption.  2, record 6, French, - mati%C3%A8re%20organique%20dissoute

Record number: 6, Textual support number: 1 OBS

matière organique : Substance chimique ayant essentiellement une structure à base de carbone et comportant des composés hydrocarbonés et leurs dérivés.  3, record 6, French, - mati%C3%A8re%20organique%20dissoute

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

Chemical and physical properties of the food perceived by the senses (flavor, texture or appearance).  1, record 7, English, - sensory

Record number: 7, Textual support number: 1 OBS

Liking for sensory attributes is generally food specific. For example, sweet foods are highly liked and bitter foods being unpalatable. However, a degree of bitterness in coffee or chocolate is highly preferred.  1, record 7, English, - sensory

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Un additif alimentaire se définit comme toute substance qui n'est normalement pas consommée en tant qu'aliment, mais ajouté intentionnellement à une denrée dans un but technologique, nutritionnel ou organoleptique (c.-à-d., qui impressionne un récepteur sensoriel).  2, record 7, French, - organoleptique

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Elimination of the sugar gives a totally unbalanced formula that does not behave properly and results in an unpalatable end product. Polyols such as sorbitol and mannitol are the most commonly used bulking agents.  1, record 8, English, - bulking%20agent

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Les composés chimiques sont utilisés pour de nombreux effets. L'acide ascorbique est employé pour empêcher le brunissement des pêches conservées dans le froid; des antioxydants, des agents de blanchiment, des acidulants, des neutralisants, des gonflants (polyphosphates) sont introduits dans les préparations mêmes des aliments.  2, record 8, French, - agent%20gonflant

Record number: 8, Textual support number: 1 OBS

gonflant : Se dit d'un agent qui provoque ou facilite le gonflement.  4, record 8, French, - agent%20gonflant

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

Ideally, the original burn should be left for at least 20 years to enable secondary forest to regenerate. But a steadily increasing population means that the farmer has to re-burn the area within 10 years. After this the landscape is finally overgrown by alien vegetation or the unpalatable and stumpy grass that is known as bozaka.  1, record 9, English, - bozaka

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

Type d'herbe sauvage de Madagascar.  2, record 9, French, - bozaka

Record number: 9, Textual support number: 1 CONT

Le patrimoine forestier de Madagascar se consume à grands feux (feux de brousse) et à petits feux (feux de cuisson). De ces deux calamités, ces derniers sont les plus meurtriers et coupables. Car si les premiers s'attaquent généralement aux collines de bozaka (herbes des hautes terres malgaches) [...] les petits feux sont des actes volontaires [...]  3, record 9, French, - bozaka

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Primitive people used stones to pound grain and release the edible seeds from their hulls. The pestle and mortar were developed, and for thousands of years were used to detach the unpalatable hulls from the seeds. The pounded material was winnowed in the air to remove the hulls and the coarse meal was made into porridge or into flat cakes. Probably each household owned its own pestle and mortar and it was partof the morning routine to crush sufficient grain for the day's requirements.  1, record 10, English, - mortar%20and%20pestle

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

L'homme primitif se servait de pierres pour écraser le grain et libérer la partie comestible de l'enveloppe. Le mortier et le pilon apparurent, et, pendant des milliers d'années, ils ont servi à séparer la partie comestible des membranes sans grande appétence. Puis la matière broyée était vannée pour en enlever l'enveloppe et l'on transformait la farine grossière ainsi obtenue en bouillie ou en galettes. Chaque foyer possédait sans doute son mortier et son pilon et, tous les matins, on broyait la quantité de grain nécessaire pour la journée.  1, record 10, French, - mortier%20et%20pilon

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

The resemblance in appearance of two or more unpalatable species, which are avoided by predators to a greater degree than any one of the species would be otherwise.  1, record 11, English, - Mullerian%20mimicry

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Mimétisme selon lequel plusieurs espèces, notamment des papillons, d'une même région possèdent une livrée semblable dans le but de semer la confusion parmi leurs prédateurs.  1, record 11, French, - mim%C3%A9tisme%20mull%C3%A9rien

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

The protective resemblance in appearance of a palatable or harmless species, as the viceroy butterfly, to an unpalatable or dangerous species, as the monarch butterfly, that is usually avoided by predators.  2, record 12, English, - Batesian%20mimicry

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

Type de mimétisme selon lequel la livrée du mime ressemble à celle d'un organisme particulièrement redouté des prédateurs.  1, record 12, French, - mim%C3%A9tisme%20bat%C3%A9sien

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 OBS

a pear with a harsh and unpalatable taste, an iron torture gag, shaded as a pear with a spring, which was introduced into the mouth of a convict to hinder him from yelling  1, record 13, English, - choke%2Dpear

Record 13,  Textual support,  French

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  French

Record 14,  Textual support,  Spanish