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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

All of the free fat then forms the continuous phases in which water droplets are distributed to form butter. Working of butter is accomplished by continuous rotation of the churn until the body of butter is closely knit to show a waxy character with no visible pockets of surface moisture. The working of butter is continued to standardize moisture until the fat content of butter is 80%.  2, record 1, English, - butter%20working

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Le malaxage s'effectue dans la baratte. Cette opération permet de regrouper les grains de beurre en masse homogène, d'éliminer le babeurre restant ainsi que l'eau excédentaire, d'assurer une meilleure conservation et d'améliorer la consistance du beurre.  2, record 1, French, - malaxage%20du%20beurre

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 CONT

Los sólidos de mantequilla son el producto resultante de la eliminación de agua de suero líquido derivado del batido de la mantequilla.  1, record 1, Spanish, - batido%20de%20la%20mantequilla

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

The frequency that is offset from a reference frequency by the same offset as the desired frequency but in the opposite direction.  2, record 2, English, - image%20frequency

Record number: 2, Textual support number: 1 OBS

image frequency: designation and definition officially approved by the Joint Terminology Panel.  3, record 2, English, - image%20frequency

Record number: 2, Textual support number: 2 OBS

image frequency: designation officially approved by the Electronics and Telecommunications Terminology Committee.  3, record 2, English, - image%20frequency

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Fréquence décalée par rapport à une fréquence de référence d'une valeur égale au décalage de la fréquence désirée, mais dans la direction opposée.  3, record 2, French, - fr%C3%A9quence%20conjugu%C3%A9e

Record number: 2, Textual support number: 1 OBS

fréquence conjuguée : désignation et définition uniformisées par le Groupe d'experts en terminologie interarmées.  4, record 2, French, - fr%C3%A9quence%20conjugu%C3%A9e

Record number: 2, Textual support number: 2 OBS

fréquence conjuguée; fréquence image : désignations uniformisées par le Comité d'uniformisation des termes de l'électronique et des télécommunications (CUTEL).  4, record 2, French, - fr%C3%A9quence%20conjugu%C3%A9e

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

En un receptor superheterodino, frecuencia simétrica a la frecuencia de sintonía en relación con la frecuencia del oscilador local(oscilador de batido).  1, record 2, Spanish, - frecuencia%20imagen

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Gradually blend in the sugar and continue to cream mixture (a combination of working the mixture against the side of the bowl with your wooden spoon, and beating it) until light and fluffy and sugar has been virtually dissolved. This thorough creaming is necessary to give your cake a fine texture ...  1, record 3, English, - creaming

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Les facultés de crémage d'une graisse sont [...] très importantes en pâtisserie. On peut évaluer celui-ci par la prise de densité du produit après fouettage convenable [...] Lorsqu'il est prévu des œufs dans la formule, on doit d'abord crémer le sucre et le gras pour incorporer 150 à 200% d'air [...]  1, record 3, French, - cr%C3%A9mage

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 CONT

El batido consiste en aumentar el volumen de una mezcla de grasa y azúcar. Con el cremado se trata de aumentar el doble del volumen inicial de la grasa y lograr a la vez que el azúcar se disuelva en la grasa. El cremado se realiza previo a la incorporación de la parte líquida que lleva la fórmula.  1, record 3, Spanish, - cremado

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A dish made from beaten eggs, seasonings and sometimes milk or water, cooked in butter until firm ...  3, record 4, English, - omelet

Record number: 4, Textual support number: 1 CONT

Commonly served folded, the omelet can be prepared as a plain omelet served flat or one that is folded in half or folded into a rounded and somewhat tucked shape. ... The fillings for omelets can also consist of sweet ingredients, such as custard, fruit, jelly, or jam.  4, record 4, English, - omelet

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Mets fait avec des œufs battus, additionnés ou non d'éléments divers, et cuit à la poêle avec un corps gras (beurre, huile ou graisse).  2, record 4, French, - omelette

Record number: 4, Textual support number: 1 PHR

omelette jardinière  3, record 4, French, - omelette

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 DEF

Fritada de huevo batido, en forma redonda o alargada, a la cual se añade a veces algún otro ingrediente.  2, record 4, Spanish, - tortilla

Record 5,  Textual support,  English

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 DEF

Fritada de huevo batido con espinacas, cebolla, sal y pimienta.  2, record 5, Spanish, - tortilla%20de%20espinacas

Record 6,  Textual support,  English

Record 6,  Textual support,  French

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 DEF

Fritada de huevo batido con queso rallado, sal y pimienta.  2, record 6, Spanish, - tortilla%20de%20queso

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

[A] technique used for extracting or separating butter from milk.  4, record 7, English, - churning

Record number: 7, Textual support number: 1 CONT

As part of the butter-making process, cream is churned in large vats, the buttermilk (leftover liquid) is removed, and the butter is worked to attain the correct moisture content.  2, record 7, English, - churning

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Processus de transformation de la crème du lait en beurre.  3, record 7, French, - barattage

Record number: 7, Textual support number: 1 CONT

Babeurre : Le sous-produit de la fabrication du beurre, obtenu après barattage ou butyrification de la crème et séparation de la phase grasse solide, contenant au maximum 1 % de matières grasses et dont la teneur en matière protéique de l'extrait sec non gras est d'au moins 31,4 %.  1, record 7, French, - barattage

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 DEF

Etapa fundamental en el proceso de fabricación, que convertirá la nata en mantequilla.  2, record 7, Spanish, - batido

Record number: 7, Textual support number: 1 CONT

En la etapa de batido, la nata es agitada violentamente con el objetivo de romper los glóbulos de grasa y provocar la coalescencia de la grasa y la formación de granos de mantequilla.  3, record 7, Spanish, - batido

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

A dairy-based yogurt that is drinkable and in a liquid form that may or may not include fruit or fruit flavoring.  4, record 8, English, - drinkable%20yogurt

Record number: 8, Textual support number: 1 CONT

Its unique manufacturing process gives it a light, more liquid texture than that of a yogurt, therefore drinkable yogurt is much more liquid than fresh cheese.  5, record 8, English, - drinkable%20yogurt

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Yaourt, de texture liquide et mousseuse, ayant subi un battage en cuve avant d'être conditionné.  4, record 8, French, - yogourt%20%C3%A0%20boire

Record number: 8, Textual support number: 1 OBS

yogourt : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert 2006.  5, record 8, French, - yogourt%20%C3%A0%20boire

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 CONT

Las diferencias que existen entre el yogur batido y el bebible básicamente se limitan a la fluidez(el bebible es más "líquido" que el batido). Para lograr ésto, en primera instancia la leche con que se prepara tiene un menor contenido de sólidos no grasos, ya que no se le agrega ningún concentrado. [...] Por otro lado, los yogures bebibles suelen ser menos ácidos que los démas, ya que se frena la fermentación en un estadio anterior.  5, record 8, Spanish, - yogur%20para%20beber

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 OBS

to puddle v.q. blooms, billets and slabs (other than wrought iron produced by puddling with charcoal ... blooms, billettes et brames ...).  1, record 9, English, - puddling

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

[...] autre que fer forgé provenant de fonte obtenue au charbon de bois et puddlée au charbon de bois.  1, record 9, French, - puddl%C3%A9

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 DEF

Procedimiento metalúrgico utilizado [...] para obtener hierro o acero de bajo contenido en carbono, por contacto de una masa de arrabio con una escoria oxidante en un horno de reverbero.  3, record 9, Spanish, - pudelado

Record number: 9, Textual support number: 1 CONT

Cort ideó un método de afino en un horno de reverbero, denominado pudelado, que redujo los costos y aumentó la producción.  4, record 9, Spanish, - pudelado

Record number: 9, Textual support number: 1 OBS

El afino sólido da aceros muy puros y se practica mediante pudelado en hornos o crisoles donde el hierro pastoso(y no líquido) es descarburado por las escorias que absorben constantemente el oxígeno exterior y lo llevan en contacto con el carbono de la masa gracias a un batido constante de la misma.  3, record 9, Spanish, - pudelado