TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
MOUILLEMENT [6 records]
Record 1 - internal organization data 2013-03-28
Record 1, English
Record 1, Subject field(s)
- Culinary Techniques
- Prepared Dishes (Cooking)
- Restaurant Menus
Record 1, Main entry term, English
- fish broth
1, record 1, English, fish%20broth
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- fish stock 2, record 1, English, fish%20stock
correct
Record 1, Textual support, English
Record 1, French
Record 1, Domaine(s)
- Techniques culinaires
- Plats cuisinés
- Menus (Restauration)
Record 1, Main entry term, French
- bouillon de poisson
1, record 1, French, bouillon%20de%20poisson
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Liquide obtenu de la cuisson d’un poisson entier ou à partir d’os de poisson, utilisé comme mouillement ou pour préparer des potages ou des sauces. 2, record 1, French, - bouillon%20de%20poisson
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Técnicas culinarias
- Platos preparados (Cocina)
- Menú (Restaurantes)
Record 1, Main entry term, Spanish
- caldo de pescado
1, record 1, Spanish, caldo%20de%20pescado
correct, masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 DEF
Líquido que resulta de cocer pescado, verduras, especias y hierbas de olor. 2, record 1, Spanish, - caldo%20de%20pescado
Record 2 - internal organization data 2012-07-18
Record 2, English
Record 2, Subject field(s)
- Culinary Techniques
- Recipes
Record 2, Main entry term, English
- fumet
1, record 2, English, fumet
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 DEF
A concentrated stock, particularly one made from fish or mushrooms, used to add flavor to less intensely flavored stocks or sauces. 2, record 2, English, - fumet
Record 2, French
Record 2, Domaine(s)
- Techniques culinaires
- Recettes de cuisine
Record 2, Main entry term, French
- fumet
1, record 2, French, fumet
correct, masculine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 DEF
Préparation liquide corsée, obtenue en faisant réduire un bouillon, un fond ou une cuisson. 2, record 2, French, - fumet
Record number: 2, Textual support number: 1 OBS
Il sert à renforcer le goût d’une sauce ou d’un fond de cuisson ou encore pour servir de mouillement. 2, record 2, French, - fumet
Record number: 2, Textual support number: 2 OBS
fumet : terme utilisé essentiellement pour les champignons et le poisson. 2, record 2, French, - fumet
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 2009-08-18
Record 3, English
Record 3, Subject field(s)
- Culinary Techniques
Record 3, Main entry term, English
- braise
1, record 3, English, braise
correct
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, Textual support number: 1 DEF
To brown meat or vegetables in fat and then add a small amount of liquid and finish cooking tightly covered at a low temperature. A tenderizing method good for tougher cuts of meat. 1, record 3, English, - braise
Record number: 3, Textual support number: 1 OBS
We have also used the term for vegetable cooked in butter in a covered casserole, as there is no English equivalent for "étuver". 2, record 3, English, - braise
Record 3, French
Record 3, Domaine(s)
- Techniques culinaires
Record 3, Main entry term, French
- braiser
1, record 3, French, braiser
correct
Record 3, Abbreviations, French
Record 3, Synonyms, French
Record 3, Textual support, French
Record number: 3, Textual support number: 1 DEF
Faire cuire longuement, sur feu doux, dans un récipient fermé pour éviter l’évaporation. 1, record 3, French, - braiser
Record number: 3, Textual support number: 1 CONT
Le braisage [...] Cuisson s’opérant en vase clos et à très court mouillement. Les viandes braisées sont d’abord revenues de tous côtés dans une matière grasse, puis mouillées et couvertes pour obtenir une cuisson à la vapeur [...] 1, record 3, French, - braiser
Record number: 3, Textual support number: 1 OBS
La cuisson à l’étuvée ou à l’étouffée et le braisage se ressemblent au point d’être souvent pris l’un pour l’autre. 2, record 3, French, - braiser
Record 3, Spanish
Record 3, Campo(s) temático(s)
- Técnicas culinarias
Record 3, Main entry term, Spanish
- brasear
1, record 3, Spanish, brasear
correct
Record 3, Abbreviations, Spanish
Record 3, Synonyms, Spanish
- bresar 1, record 3, Spanish, bresar
correct
- bresear 1, record 3, Spanish, bresear
correct
Record 3, Textual support, Spanish
Record 4 - internal organization data 2009-08-18
Record 4, English
Record 4, Subject field(s)
- Recipes
Record 4, Main entry term, English
- white stock
1, record 4, English, white%20stock
correct
Record 4, Abbreviations, English
Record 4, Synonyms, English
Record 4, Textual support, English
Record number: 4, Textual support number: 1 DEF
Soup stock made from veal or chicken without colored seasonings and often used in white sauce. 1, record 4, English, - white%20stock
Record 4, French
Record 4, Domaine(s)
- Recettes de cuisine
Record 4, Main entry term, French
- fond blanc
1, record 4, French, fond%20blanc
correct, masculine noun
Record 4, Abbreviations, French
Record 4, Synonyms, French
Record 4, Textual support, French
Record number: 4, Textual support number: 1 DEF
Préparation culinaire de base obtenue à partir de parures ou d’os de veau, de volaille ou de fumet de poisson avec légumes et bouquet garni, utilisée comme mouillement ou pour les sauces blanches. 1, record 4, French, - fond%20blanc
Record 4, Spanish
Record 4, Campo(s) temático(s)
- Recetas de cocina
Record 4, Main entry term, Spanish
- fondo blanco
1, record 4, Spanish, fondo%20blanco
correct, masculine noun
Record 4, Abbreviations, Spanish
Record 4, Synonyms, Spanish
Record 4, Textual support, Spanish
Record number: 4, Textual support number: 1 DEF
Caldo preparado con carnes o aves blancas, huesos de ternera, aves y verduras aromáticas. 2, record 4, Spanish, - fondo%20blanco
Record 5 - internal organization data 2001-04-09
Record 5, English
Record 5, Subject field(s)
- Recipes
Record 5, Main entry term, English
- turkey cutlet
1, record 5, English, turkey%20cutlet
correct
Record 5, Abbreviations, English
Record 5, Synonyms, English
Record 5, Textual support, English
Record 5, French
Record 5, Domaine(s)
- Recettes de cuisine
Record 5, Main entry term, French
- suprême de dinde
1, record 5, French, supr%C3%AAme%20de%20dinde
correct, masculine noun
Record 5, Abbreviations, French
Record 5, Synonyms, French
Record 5, Textual support, French
Record number: 5, Textual support number: 1 OBS
Blanc de dinde cuit généralement rapidement, à sec ou a très court mouillement. 1, record 5, French, - supr%C3%AAme%20de%20dinde
Record 5, Spanish
Record 5, Textual support, Spanish
Record 6 - internal organization data 1984-05-28
Record 6, English
Record 6, Subject field(s)
- Recipes
Record 6, Main entry term, English
- stock
1, record 6, English, stock
correct, noun
Record 6, Abbreviations, English
Record 6, Synonyms, English
Record 6, Textual support, English
Record number: 6, Textual support number: 1 DEF
The liquid in which meat, bones and vegetables have been simmered long enough to extract all the flavour and mineral salts. ... Stock is the basis of most soups, stews and sauces, and its type depends upon the use to which it is put. 2, record 6, English, - stock
Record 6, French
Record 6, Domaine(s)
- Recettes de cuisine
Record 6, Main entry term, French
- fond
1, record 6, French, fond
correct, masculine noun
Record 6, Abbreviations, French
Record 6, Synonyms, French
Record 6, Textual support, French
Record number: 6, Textual support number: 1 DEF
Bouillon ou jus, gras ou maigre, destiné au mouillement des sauces et des ragoûts. 1, record 6, French, - fond
Record 6, Spanish
Record 6, Textual support, Spanish
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