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PATTY [22 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2024-05-27

English

Subject field(s)
  • Food Industries
CONT

Sausage patties can be made from many types of meat, including pork, beef, chicken or turkey. They consist of ground meat - often a variety with a high fat content - that is mixed with seasonings and formed into patties.

French

Domaine(s)
  • Industrie de l'alimentation

Spanish

Campo(s) temático(s)
  • Industria alimentaria
Save record 1

Record 2 2023-05-16

English

Subject field(s)
  • Bioengineering
  • Meats and Meat Industries
CONT

The world's first laboratory-grown beef burger was flipped out of a petri dish and into a frying pan on Monday, with food tasters declaring it tasted "close to meat." Grown in vitro from cattle stem cells at a cost of 250,000 euros ($332,000), the burger was cooked and eaten in front of television cameras to gain the greatest media coverage for the culmination of a five-year science experiment. Resembling a standard circular-shaped red meat patty, it was created by knitting together 20,000 strands of laboratory-grown protein, combined with other ingredients normally used in burgers, such as salt, breadcrumbs and egg powder. Red beet juice and saffron were added to give it color.

OBS

The first laboratory-produced meat patty (cultured beef burger) presented in London on August 5, 2013, by Dr. Mark Post, a physiologist from Maastricht University in the Netherlands, was dubbed the "Frankenburger." The professor and his colleagues produced the meat-like substance by cultivating muscle tissue from cow stem cells in fetal serum and other growth-promoting materials (vitamines, amino acids, growth hormones, sugar, etc.). The laboratory-grown meat at this stage of development is prohibitively expensive, but might one day become a substitute for "real" meat. The product needs to be enhanced to improve its texture, taste and appearance. Some scientists predict that cultured meat might be commercially available within a decade. Others say that it will be possible to grow it in one's own kitchen within 20 years.

OBS

The development of meat substitutes is praised on ethical grounds by animal rights or welfare activists since these products have the potential to greatly reduce the inhumane raising and slaughtering of animals raised for meat. Environmentalists, economists and scientists support these products since they might one day be a cost-effective means of meeting world demands for meat, while greatly reducing greenhouse gas emissions and waste, as well as the use of water, farmland and animal feed that make intensive animal farming unsustainable. On the other hand, natural food advocates have serious doubts concerning ingredients needed to grow and enhance these products, and the long term safety of their consumption; and meat industry proponents argue that the technology still requires stem cell donors (the cells from a single donor cannot replicate indefinitely) and that the product remains a far cry from "real" meat. Only time will tell if these products will, in a perhaps not so distant future, entirely replace, or only supplement, the meat industry.

OBS

cultured beef hamburger: A "hamburger" is a minced beef patty. Terms such as "cultured beef hamburger" could therefore be considered pleonastic. The term "burger" is the shortened form of "hamburger." While burgers are traditionally made of beef, non-beef burgers have become popular, and modifiers such as "veggie," "tuna," "chicken," "nut," and "soya" are used to describe them. Given this relatively new reality, the use of seemingly pleonastic terms such as "cultured beef burger" may be justified.

OBS

The combination of terms such as "hamburger," "cultured," "laboratory," "in vitro" and their short forms to create neologisms designating this product yields an impressive number of synonyms. This will remain the case as long as terminology used to describe this relatively new concept is not well established.

OBS

synthetic hamburger; artificial hamburger: The terms "synthetic meat" and "artificial meat" designate products that imitate meat but that are not necessarily laboratory-grown from animal cells. Hence, the use of qualifiers such as "synthetic" and "artificial" might lead to confuse a cultured hamburger with, for example, a soy-based burger.

OBS

Terms such as "Frankenburger" that do not include the modifier "beef" might very well be used some day to designate similar laboratory-grown products made from animal cells other than beef.

Key term(s)
  • lab-grown beef burger
  • lab-grown hamburger
  • lab-grown beefburger
  • lab-grown burger
  • laboratory-grown burger
  • laboratory-grown beefburger
  • cultured hamburger
  • cultured beefburger
  • cultured burger
  • cultured beef hamburger
  • in vitro beefburger
  • in vitro burger
  • in vitro hamburger
  • test-tube beefburger
  • test-tube burger
  • test-tube hamburger
  • stem cell hamburger
  • stem cell burger
  • stem cell beefburger
  • cruelty-free burger
  • cruelty-free beefburger
  • cruelty-free beef burger

French

Domaine(s)
  • Technique biologique
  • Salaison, boucherie et charcuterie
CONT

Cet hamburger synthétique, surnommé le «Frankenburger», a été élaboré dans le laboratoire de l'université de Maastricht en trois mois à [partir] de cellules souches de bœuf. En septembre 2011, un expert en physiologie de cette université, Mark Post, avait annoncé son projet de développer avec son équipe une viande de synthèse. [...] Les 20 000 fibres de muscles ont été cultivées en laboratoire, pressées ensemble, colorées avec du jus de betterave et assaisonnées de safran afin de donner une couleur rouge au «Frankenburger» qui aurait eu un aspect naturel gris sans ces modifications.

OBS

Il s'agit du premier hamburger créé en laboratoire et présenté à Londres le 5 août 2013 pour dégustation. Ce steak haché de viande synthétique a été confectionné à partir de cellules souches de vache cultivées dans un milieu contenant des acides aminées, des vitamines, du sérum fœtal et des hormones de croissance. On y a ajouté de la chapelure, du sel, de la poudre d'œuf ainsi que du jus de betterave et du safran pour la couleur. Certains scientifiques disent que ce type de produit pourrait être cultivé à la maison d'ici vingt ans. C'est une solution envisageable pour diminuer les émissions de gaz à effet de serre attribuables aux animaux d'élevage tout en répondant à la demande mondiale en viande bovine qui risque de doubler d'ici 2050.

OBS

steak in vitro; steak cultivé en laboratoire à partir de cellules souches; steak de viande artificielle : Ce nouveau produit ayant davantage l'apparence et la consistance de viande hachée que de bifteck, ces termes sont employés pour évoquer l'idée de «steak haché» tel que lorsqu'on parle de «steak tartare».

OBS

La terminologie n'est pas bien établie pour désigner ce concept, comme en témoigne le nombre de termes utilisés. La combinaison de termes tels que burger, hamburger, steak, cellules souches, cultivé, laboratoire et in vitro, se décline à l'infini, et on compte, parmi les synonymes utilisés, de nombreuses locutions plus ou moins longues.

OBS

steak de viande artificielle; hamburger synthétique; hamburger artificiel : Étant donné l'emploi des termes «viande synthétique» et «viande artificielle» pour désigner des produits imitant la viande qui ne sont pas nécessairement cultivés en laboratoire à partir de cellules animales, il y a, sans contexte, risque de confusion avec des imitations à base de soja, par exemple.

OBS

burger de cellules souches : Le produit est fabriqué à partir de cellules souches, mais le produit fini est constitué de cellules de muscles plutôt que de cellules souches. (Les cellules souches se transforment en myocytes ou cellules musculaires qui forment des fibres musculaires.)

Key term(s)
  • burger créé in vitro
  • hamburger créé in vitro
  • hamburger de cellules souches
  • hambourgeois in vitro
  • hambourgeois cultivé en laboratoire
  • hambourgeois éprouvette
  • hambourgeois de cellules souches
  • steak cultivé en laboratoire
  • steak de cellules souches
  • burger artificiel
  • burger synthétique

Spanish

Save record 2

Record 3 - external organization data 2021-03-18

English

Subject field(s)
  • Compartment – Nomenclature 4.0
  • Museums and Heritage (General)
OBS

patty pan: an item in the "Food Processing and Preparation Tools and Equipment" class of the "Tools and Equipment for Materials" category.

French

Domaine(s)
  • Tiroir – Nomenclature 4.0
  • Muséologie et patrimoine (Généralités)
OBS

moule à galettes : objet de la classe «Outils et équipement de transformation et de préparation des aliments» de la catégorie «Outillage et équipement pour le traitement des matières».

Spanish

Save record 3

Record 4 2016-03-14

English

Subject field(s)
  • Meats and Meat Industries
OBS

Beef.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

Bœuf.

Spanish

Save record 4

Record 5 2015-01-30

English

Subject field(s)
  • Meats and Meat Industries
OBS

Fresh boneless beef - seasoning optional - filler not allowed.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

Bœuf frais désossé - assaisonnements facultatifs - agent de remplissage interdit.

Spanish

Save record 5

Record 6 2015-01-29

English

Subject field(s)
  • Meats and Meat Industries
DEF

Patty shaped lean ground beef.

OBS

Beef meat only - other ingredients not allowed - maximum fat levels: extra lean - 10%; lean - 17%, medium - 23%, regular - 30%.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
DEF

Bœuf haché en forme de galette.

OBS

Viande de bœuf seulement - aucun autre ingrédient n'est autorisé - teneurs maximales en gras : extra maigre - 10 %, maigre - 17 %, mi-maigre - 23 %, ordinaire - 30 %.

Spanish

Save record 6

Record 7 2012-01-10

English

Subject field(s)
  • Racquet Sports
DEF

A weak and soft serve that involves no legwork or shoulder rotation, used in desperation to get the ball over the net, usually on the second try.

OBS

Typical tennis jargon. The term "balloon ball" is used by tennis guru "Vic Braden" in one of his instructional videos.

Key term(s)
  • puff ball serve
  • puff ball service
  • patty cake serve
  • patty cake service
  • patball service
  • lollipop service

French

Domaine(s)
  • Sports de raquette
DEF

Service d'une faiblesse affreuse dont la trajectoire est si lente que l'adversaire peut en faire de la chair à pâté.

CONT

[...] le service dévastateur qui ne passe presque jamais se transforme à la deuxième tentative en service ballon.

CONT

[Si] le mouvement est mené avec le coude, [vous aurez comme conséquence un] service du type «pétard mouillé», [et vous serez dans l']impossibilité de donner de l'effet à la balle [...]

CONT

[...] habituez-vous à servir [...] encore moins de puissance sur la deuxième balle, sans que ce soit un ballon, mais beaucoup plus d'effet sur la balle.

CONT

[...] triste scénario de la première balle [de service] forte en dehors, et de la deuxième «balloune».

PHR

Service ballon faible.

Key term(s)
  • service anémique

Spanish

Save record 7

Record 8 2008-03-14

English

Subject field(s)
  • Fruits and Vegetables (Types and Processing - Food Ind.)
DEF

A round flat summer squash that has scalloped edges with a pale green, white or yellow outer rind.

OBS

When they are larger, the tops of the Pattypan Squash can be sliced off, the flesh scooped out, and the remaining section fashioned into a bowl that can be stuffed with various meats, vegetables, onions, cheese, or other ingredients and baked.

Key term(s)
  • patty pan squash
  • patti pan squash
  • pattipan squash

French

Domaine(s)
  • Fruits et légumes (Types et traitement - Alimentation)
DEF

Variété de petite courge hémisphérique, de la famille des cucurbitacées, bordée de dentelures arrondies, pouvant atteindre 25 cm de diamètre.

Spanish

Save record 8

Record 9 2006-03-17

English

Subject field(s)
  • Recipes
  • Mixed Drinks
CONT

We started our feast with a cup of the delicate, lightly creamed She Crab Soup .. .rich and a good appetizer. ... an unusually tasty Maine Jonah Crab meat patty in a sweet/sour sauce and a Dungeness Crab meat patty ... A nice presentation and another great appetizer.

OBS

patty: a small, thin round of ground or finely chopped food such as meat ... fish or vegetables.

French

Domaine(s)
  • Recettes de cuisine
  • Cocktails

Spanish

Save record 9

Record 10 2005-10-24

English

Subject field(s)
  • Recipes
  • Food Industries
DEF

A small flat cake of fish (as salted codfish) shredded, mixed with mashed potato and minced onions, often coated in batter or breadcrumbs and fried.

French

Domaine(s)
  • Recettes de cuisine
  • Industrie de l'alimentation
OBS

Gâteau rond et plat, à base de morue salée, de purée de pommes de terre et d'oignons. Le tout est sauté dans la poêle.

Spanish

Save record 10

Record 11 2005-10-24

English

Subject field(s)
  • Recipes
OBS

Usually made with flaked salt cod and mashed potatoes.

French

Domaine(s)
  • Recettes de cuisine

Spanish

Save record 11

Record 12 2005-06-16

English

Subject field(s)
  • Prepared Dishes (Cooking)
CONT

Bacalaito was a salt cod fritter, which was fairly greasy.

French

Domaine(s)
  • Plats cuisinés

Spanish

Campo(s) temático(s)
  • Platos preparados (Cocina)
CONT

Baje fuego a moderado hasta que el bacalaíto se vea dorado. Sáquelo y escúrralo en papel absorbente.

Save record 12

Record 13 2004-09-14

English

Subject field(s)
  • Recipes

French

Domaine(s)
  • Recettes de cuisine

Spanish

Save record 13

Record 14 2001-10-23

English

Subject field(s)
  • Recipes
  • Restaurant Menus

French

Domaine(s)
  • Recettes de cuisine
  • Menus (Restauration)

Spanish

Save record 14

Record 15 1994-12-21

English

Subject field(s)
  • Food Industries
OBS

patty: a small, flat cake of ground meat, fish, etc., usually fried.

French

Domaine(s)
  • Industrie de l'alimentation

Spanish

Save record 15

Record 16 1994-01-04

English

Subject field(s)
  • Meats and Meat Industries

French

Domaine(s)
  • Salaison, boucherie et charcuterie

Spanish

Save record 16

Record 17 1991-02-18

English

Subject field(s)
  • Cheese and Dairy Products
DEF

An individual portion of butter served in restaurants, not covered with parchment paper.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
CONT

Les plaquettes de beurre sont groupées dans un carton de 2 à 10 kg, d'une solidité permettant un empilement par 6 ou 12 unités. Dans certains cas, surtout aux Pays-Bas et aux USA, chaque plaquette est logée individuellement dans un carton qui protège la plaquette contre toute déformation, assure une meilleure présentation et une meilleure isolation thermique [...]

OBS

Ici il s'agit de "plaquette de beurre" dans le sens de "portion individuelle non recouverte de papier sulfurisé" (BT-197) par opposition à l'autre type de plaquette de beurre recouverte de papier sulfurisé, "butter reddy" en anglais.

Spanish

Save record 17

Record 18 1988-07-15

English

Subject field(s)
  • Food Industries
  • Recipes
  • Pastries
DEF

A pastry case in which individual portions of creamed foods, etc. are served.

French

Domaine(s)
  • Industrie de l'alimentation
  • Recettes de cuisine
  • Pâtisserie
DEF

Entrée formée d'un moule de pâte feuilletée garni d'une préparation de viande ou de poisson en sauce, avec des champignons, des quenelles, etc ...

CONT

Les formules les plus classiques sont néanmoins les vol-au-vent financière et marinière (...)

Spanish

Save record 18

Record 19 1987-01-26

English

Subject field(s)
  • Prepared Dishes (Cooking)

French

Domaine(s)
  • Plats cuisinés
OBS

Glossaire-16

Spanish

Save record 19

Record 20 1987-01-26

English

Subject field(s)
  • Prepared Dishes (Cooking)

French

Domaine(s)
  • Plats cuisinés
OBS

Glossaire-16

Spanish

Save record 20

Record 21 1986-07-04

English

Subject field(s)
  • Cooking and Gastronomy
OBS

the Versatile Cod

French

Domaine(s)
  • Cuisine et gastronomie

Spanish

Save record 21

Record 22 1976-06-19

English

Subject field(s)
  • Meats and Meat Industries

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

hachée.

Spanish

Save record 22

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