TERMIUM Plus®

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

BROILING [2 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 1986-07-22

English

Subject field(s)
  • Culinary Techniques
CONT

Broiling is a method of cooking tender foods by direct heat under the upper heating element in your oven.

French

Domaine(s)
  • Techniques culinaires
CONT

La cuisson au grilloir est une méthode de cuisson des viandes tendres. Celles-ci sont placées sous l'élément de voûte (grilloir) du four pour être cuites par la chaleur directe dégagée par l'élément.

Spanish

Save record 1

Record 2 1976-06-19

English

Subject field(s)
  • Culinary Techniques

French

Domaine(s)
  • Techniques culinaires

Spanish

Save record 2

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2025
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Display options

Change the order of display of the official languages of Canada
Option to display the non-official languages (Spanish or Portuguese)
Display definitions, contexts, etc., on records

Features

Language Portal of Canada

Access a collection of Canadian resources on all aspects of English and French, including quizzes.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: