TERMIUM Plus®

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

CORDERO LECHAL [3 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2015-04-14

English

Subject field(s)
  • Spices and Condiments
  • Restaurant Menus
CONT

Mint sauce is made from chopped mint leaves, soaked in vinegar and a small amount of sugar.

French

Domaine(s)
  • Épices et condiments
  • Menus (Restauration)

Spanish

Campo(s) temático(s)
  • Especias y condimentos
  • Menú (Restaurantes)
PHR

Cordero lechal con salsa de menta, pincho de cordero con salsa de menta.

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Record 2 2009-01-27

English

Subject field(s)
  • Meats and Meat Industries
CONT

Kidneys are nutritious and, if properly prepared, delicious. It's often hard to find them in markets, though, since many of them are ruined during the meat inspection process.

OBS

Veal kidneys and lamb kidneys are prized for their tenderness and delicate flavor. They can be grilled or sautéed, though they become tough if overcooked. Pork and beef kidneys are tougher, and need to be cooked slowly using moist heat.

OBS

Source: Canadian Pork Buyer's Manual. The pork cuts illustrated and described in this manual represent the industry's basic standard for the primal cuts in the Canadian pork industry.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
DEF

Rein comestible de certains animaux donnant lieu à des préparations culinaires appréciées.

OBS

Source : Manuel de l'acheteur de porc canadien. Les coupes illustrées et décrites dans ce manuel constituent les normes de base de l'industrie canadienne du porc.

Spanish

Campo(s) temático(s)
  • Industria cárnica, de fiambres y embutidos
CONT

Es recomendable [para la preparación de riñones al jerez] utilizar los riñones de animales jóvenes tales como los de cordero o ternera lechal.

OBS

Se prepara removiendo la cápsula y la grasa perirrenal. Se extraen el uréter y el líquido graso adyacente.

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Record 3 2008-10-20

English

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

A meat (as veal or pork) that is light in color especially when cooked.

French

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

Viande du veau, du lapin, de la volaille et, en général, celle qui a une couleur blanche après la cuisson.

Spanish

Campo(s) temático(s)
  • Industria cárnica, de fiambres y embutidos
  • Cocina y gastronomía (Generalidades)
OBS

Generalmente se considera que la carne blanca es la carne de las aves, o incluso a veces se incluye también la de pescado. En ocasiones, es considerada como carne blanca la carne de crías de mamíferos como la de ternera, cordero o cerdo lechal.

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