TERMIUM Plus®

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

TART [16 records]

Record 1 - external organization data 2023-03-09

English

Subject field(s)
  • Compartment - National Occupational Classification (NOC)

French

Domaine(s)
  • Tiroir – Classification nationale des professions (CNP)

Spanish

Save record 1

Record 2 2021-07-31

English

Subject field(s)
  • Seed Plants (Spermatophyta)
Universal entry(ies)
OBS

A plant of the family Iridaceae.

French

Domaine(s)
  • Plantes à graines (Spermatophyta)
Entrée(s) universelle(s)
OBS

Plante de la famille Iridaceae.

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

tart 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 tartelettes : 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 2005-02-01

English

Subject field(s)
  • Pastries
CONT

Fruit Tarts are a combination of a sweet pastry crust, filled with pastry cream, and decorated with glazed fruit. Use a single fruit (like strawberries) or a medley of berries, sliced kiwi, plums, bananas. It is best to assemble these tarts the same day as serving. Glazing the fruit provides a beautiful shine and has the added benefit of preventing the fruit from drying out.

French

Domaine(s)
  • Pâtisserie
DEF

Tarte avec une seule abaisse garnie au fond de crème pâtissière recouverte de fruits glacés.

Spanish

Save record 4

Record 5 2004-10-26

English

Subject field(s)
  • Pastries
OBS

custard: A mixture of eggs, milk, flavoring, and, often, sugar, either boiled or baked.

French

Domaine(s)
  • Pâtisserie
OBS

Flan nature sur fond de pâte brisée.

Spanish

Save record 5

Record 6 2003-06-12

English

Subject field(s)
  • Pastries (Cooking)

French

Domaine(s)
  • Pâtisserie (Art culinaire)

Spanish

Save record 6

Record 7 2002-08-15

English

Subject field(s)
  • Pastries

French

Domaine(s)
  • Pâtisserie

Spanish

Save record 7

Record 8 2001-01-01

English

Subject field(s)
  • Occupation Names (General)
  • Food Industries
OBS

In the National Occupational Classification (NOC), an official occupational title in Group 9461 - Process Control and Machine Operators, Food and Beverage Processing.

French

Domaine(s)
  • Désignations des emplois (Généralités)
  • Industrie de l'alimentation
OBS

Dans la Classification nationale des professions (CNP), titre de profession officiel dans le Groupe 9461 - Opérateurs/opératrices de machines et opérateurs/opératrices au contrôle de procédés dans la transformation des aliments et des boissons.

Spanish

Save record 8

Record 9 1999-02-02

English

Subject field(s)
  • Winemaking

French

Domaine(s)
  • Industrie vinicole
DEF

vin qui semble pincer la langue à cause de son excès d'acidité fixe.

Spanish

Save record 9

Record 10 1995-04-05

English

Subject field(s)
  • Winemaking
DEF

Term applied to wine with high acidity made from grapes not completely ripe.

French

Domaine(s)
  • Industrie vinicole
DEF

Se dit d'un vin acide, dur et âpre, provenant notamment de raisins incomplètement mûrs.

Spanish

Save record 10

Record 11 1994-06-27

English

Subject field(s)
  • Food Industries
CONT

Prunus cerasus, ..., a deciduous tree grown for its fruit, the red, tart cherry used in cooking, preserves, pies, etc. Important varieties include Montmorency, Early Richmond, and English Morello.

OBS

Sour cherry: Term adopted by the DTSD-Agriculture (CULSEC).

OBS

Sour cherry: term standardized by ISO.

OBS

"Sour cherry" is also sometimes used as an abridged term for "sour cherry tree".

French

Domaine(s)
  • Industrie de l'alimentation
OBS

Fruit de Prunus cerasus.

OBS

Termes adoptés par le Comité d'uniformisation linguistique de la DSTM-agriculture (CULSEC).

OBS

"Griotte" s'applique à un type bien particulier de cerise sure.

OBS

Cerise acide : terme normalisé par l'ISO.

Spanish

Save record 11

Record 12 1991-10-17

English

Subject field(s)
  • Pastries (Cooking)
OBS

The Winston Dictionary, 1961

French

Domaine(s)
  • Pâtisserie (Art culinaire)

Spanish

Save record 12

Record 13 1991-08-23

English

Subject field(s)
  • Pastries (Cooking)

French

Domaine(s)
  • Pâtisserie (Art culinaire)

Spanish

Save record 13

Record 14 1991-08-23

English

Subject field(s)
  • Pastries (Cooking)

French

Domaine(s)
  • Pâtisserie (Art culinaire)

Spanish

Save record 14

Record 15 1983-03-08

English

Subject field(s)
  • Food Industries

French

Domaine(s)
  • Industrie de l'alimentation

Spanish

Save record 15

Record 16 1976-06-19

English

Subject field(s)
  • Political Science

French

Domaine(s)
  • Sciences politiques

Spanish

Save record 16

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