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The Government of Canada’s terminology and linguistic data bank.
CUISSON CHALEUR HUMIDE [2 records]
Record 1 - internal organization data 1986-08-13
Record 1, English
Record 1, Subject field(s)
- Food Industries
- Prepared Dishes (Cooking)
Record 1, Main entry term, English
- stewing
1, record 1, English, stewing
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
A method of cooking less tender cuts of meat in water for longer periods of time in order to tenderize the meat. 1, record 1, English, - stewing
Record 1, French
Record 1, Domaine(s)
- Industrie de l'alimentation
- Plats cuisinés
Record 1, Main entry term, French
- cuisson en ragoût
1, record 1, French, cuisson%20en%20rago%C3%BBt
correct
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Mode de cuisson à chaleur humide pour les petits morceaux moins tendres. 1, record 1, French, - cuisson%20en%20rago%C3%BBt
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 1986-07-22
Record 2, English
Record 2, Subject field(s)
- Culinary Techniques
Record 2, Main entry term, English
- oven braising
1, record 2, English, oven%20braising
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
Oven braising. Braising is cooking meat with a combination of dry and moist heat; it is usually used with less tender cuts of meat. 1, record 2, English, - oven%20braising
Record 2, French
Record 2, Domaine(s)
- Techniques culinaires
Record 2, Main entry term, French
- cuisson à l'étouffée au four
1, record 2, French, cuisson%20%C3%A0%20l%27%C3%A9touff%C3%A9e%20au%20four
correct, feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
Cuisson à l'étouffée au four. La cuisson à l'étouffée consiste à faire cuire une viande en utilisant une combinaison de chaleur sèche et humide. Cette méthode est généralement utilisée avec les coupes de viande qui sont moins tendres. 1, record 2, French, - cuisson%20%C3%A0%20l%27%C3%A9touff%C3%A9e%20au%20four
Record 2, Spanish
Record 2, Textual support, Spanish
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