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The Government of Canada’s terminology and linguistic data bank.
EMULSIFY [2 records]
Record 1 - internal organization data 2005-01-28
Record 1, English
Record 1, Subject field(s)
- Processing of Mineral Products
- Mineral Processing (Metallurgy)
Record 1, Main entry term, English
- emulsify
1, record 1, English, emulsify
correct, verb
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, French
Record 1, Domaine(s)
- Préparation des produits miniers
- Minéralurgie (Métallurgie)
Record 1, Main entry term, French
- émulsionner 1, record 1, French, %C3%A9mulsionner
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Preparación de los productos mineros
- Explotación de minerales (Metalurgia)
Record 1, Main entry term, Spanish
- emulsionar 1, record 1, Spanish, emulsionar
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 1989-04-27
Record 2, English
Record 2, Subject field(s)
- Culinary Techniques
- Recipes
Record 2, Main entry term, English
- emulsify
1, record 2, English, emulsify
correct, verb
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 DEF
To combine two ingredients that normally don't mix in such away that they bind. Usually this is achieved with the help of a third ingredient. For example, oil and vinegar can be emulsified with the help of Dijon mustard when making a vinaigrette. 1, record 2, English, - emulsify
Record 2, French
Record 2, Domaine(s)
- Techniques culinaires
- Recettes de cuisine
Record 2, Main entry term, French
- émulsionner
1, record 2, French, %C3%A9mulsionner
correct
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 OBS
émulsion : Préparation obtenue en dispersant un liquide dans un autre avec lequel il ne se mélange pas. La dispersion en minuscules gouttelettes d'un corps gras (huile, beurre) dans du vinaigre, de l'eau ou du jus de citron, donne une émulsion opaque, qui fouettée énergiquement, ne pourra rester stable et donner une préparation "unie" et lisse que si on lui ajoute un émulsifiant (...) 2, record 2, French, - %C3%A9mulsionner
Record 2, Spanish
Record 2, Textual support, Spanish
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