TERMIUM Plus®

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

BROIL [4 records]

Record 1 2018-01-03

English

Subject field(s)
  • Meats and Meat Industries
  • Cooking and Gastronomy (General)

French

Domaine(s)
  • Salaison, boucherie et charcuterie
  • Cuisine et gastronomie (Généralités)
OBS

Bœuf ou porc haché, ou les deux, entouré de bacon et d'une mince tranche de bœuf. Le tout a l'apparence d'un filet mignon.

OBS

Renseignement fourni par la Boucherie Morin à Hull.

Spanish

Save record 1

Record 2 2011-08-25

English

Subject field(s)
  • Culinary Techniques
DEF

... cook by exposing to direct heat.

French

Domaine(s)
  • Techniques culinaires
DEF

Cuire un aliment en l'exposant à l'action directe de la chaleur, par rayonnement ou par contact : braises de charbon de bois, de bûches ou de sarments; pierre plate ou plaque de fonte très chaude; gril.

Spanish

Campo(s) temático(s)
  • Técnicas culinarias
DEF

Asar en una parrilla de manera que el alimento reciba la acción de las brasas o el fuego.

Save record 2

Record 3 1987-03-06

English

Subject field(s)
  • Cooking Appliances
OBS

In a range.

French

Domaine(s)
  • Appareils de cuisson des aliments

Spanish

Save record 3

Record 4 1985-10-25

English

Subject field(s)
  • Cooking and Gastronomy

French

Domaine(s)
  • Cuisine et gastronomie

Spanish

Save record 4

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