TERMIUM Plus^®

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A cheese product made by melting, blending, and frequently emulsifying other cheeses[, as well as adding other ingredients].  2, record 3, English, - processed%20cheese

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

[...] produit [fromager] obtenu par la fonte et l'émulsification, à l'aide de la chaleur, de fromage ou d’un mélange de fromages affinés ou non, additionné d’autres [ingrédients].  2, record 3, French, - fromage%20fondu

Record number: 3, Textual support number: 1 CONT

Compte tenu de la diversité des ingrédients autorisés, les fromages fondus fabriqués peuvent ainsi présenter des caractéristiques gustatives et fonctionnelles extrêmement variées.  2, record 3, French, - fromage%20fondu

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 DEF

Producto lácteo elaborado a partir de queso y a veces de algunos productos lácteos fermentados a los que se añade un emulgente (sales fundentes), algo de sal y algo de colorante alimenticio.  2, record 3, Spanish, - queso%20fundido

Record number: 3, Textual support number: 1 CONT

El queso procesado posee ciertas ventajas técnicas frente a los quesos tradicionales: su vida extendida, la resistencia a la incorporación de moho, es posible además ofrecer al consumidor un producto homogéneo y atractivo fácil de fundir al cocinar.  2, record 3, Spanish, - queso%20fundido

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A large genus of trees (family Bombacaceae) chiefly of So. America, a few of India, and one in Africa having digitate leaves and showy white or scarlet flowers.  1, record 4, English, - bombax

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Grand arbre à croissance rapide, au bois blanc et mou, des régions tropicales, tel que le kapokier.(Nom usuel fromager; type de la famille des bombacacées).  4, record 4, French, - bombax

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Brillat Savarin is a double cream cheese that was invented in the 1930s. Double cream means that not only is the cheese made of milk, but that cream is added during the fabrication process.  1, record 5, English, - Brillat%20Savarin

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Fromage à pâte molle.  2, record 5, French, - Brillat%2DSavarin

Record number: 5, Textual support number: 1 CONT

L'Excelsior est un fromage traditionnel de la Normandie, mais son nom lui a été donné par Henri Androuet, le célèbre fromager parisien. Le Brillat-Savarin est l'œuvre du même Henri Androuet, qui a créé celui-ci en s’inspirant de l'Excelsior en modifiant légèrement sa forme. Il l'a baptisé du nom du gastronome français du XVIIIème siècle Jean-Anthelme Brillat-Savarin, l'auteur de la fameuse étude «Physiologie du goût, ou Méditations de gastronomie transcendante».  3, record 5, French, - Brillat%2DSavarin

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Certain raw milk cheese products can be produced and sold legally as long as the cheese is held at 35 F (1.7 C) for at least 60 days before it is sold.  2, record 6, English, - raw%20cheese%20milk%20product

Record 6,  Textual support,  French

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 OBS

A type of hypersensitivity pneumonitis due to moldy cheese.  2, record 7, English, - cheese%20washer%27s%20lung

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 OBS

Elle est due à l’inhalation, par les ouvriers qui s’occupent de l’affinage des fromages, en nettoyant leur surface, de moisissures du genre Penicillium ou d’acariens, qui, tantôt, déclenchent des manifestations asthmatiques, tantôt des manifestations d’alvéolite.  1, record 7, French, - maladie%20des%20laveurs%20de%20fromage

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 DEF

Alveolitis alérgica extrínseca por exposición al hueso enmohecido.  2, record 7, Spanish, - pulm%C3%B3n%20del%20lavador%20de%20hueso

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 OBS

of milk, i.e. the quantity of cheese produced by a given quantity of milk.  2, record 8, English, - cheese%20yield

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Quantité de fromage produite par une quantité donnée de lait.  2, record 8, French, - rendement%20fromager

Record number: 8, Textual support number: 1 OBS

Équivalent adopté par le Comité intergouvernemental de terminologie de l’industrie laitière.  3, record 8, French, - rendement%20fromager

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 OBS

In the National Occupational Classification (NOC), an official occupational title in Group 9461 - Process Control and Machine Operators, Food and Beverage Processing.  2, record 9, English, - cheese%20maker

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 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.  2, record 9, French, - fromager

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 DEF

Persona que hace o vende queso.  1, record 9, Spanish, - quesero

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

The goal to Introduction to Food Service is for students to gain knowledge, skills and attitudes necessary for a career in a food related occupation. Students will be able to use some basic commercial kitchen equipment as well as learn some food preparation and serving skills. Course content will include an exploration of food related occupations, food safety and sanitation, professional tools and equipment, food service math, grill and fryer usage, table service, basic cookery and presentation techniques for an assortment of food areas, and quantity food preparation.  1, record 10, English, - food%2Drelated%20occupation

Record number: 10, Textual support number: 2 CONT

It is hoped that teachers will use these activities as a basis for planning an experience that exposes students to knowledge and skills common to nutrition and food related occupations.  2, record 10, English, - food%2Drelated%20occupation

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Plus de 20, 000 personnes exercent un métier de bouche(boulanger, boucher, charcutier traiteur, fromager, pâtissier, cuisinier etc...) en Rhones-Alpes.  3, record 10, French, - m%C3%A9tier%20de%20bouche

Record number: 10, Textual support number: 2 CONT

Le métier de pâtisserie est un métier de bouche, c’est-à-dire un métier alimentaire.  2, record 10, French, - m%C3%A9tier%20de%20bouche

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Cloning of aminopeptidase and esterase from lacto...... and cheese-making tests.  1, record 11, English, - cheese%2Dmaking%20test

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

Clonage de l’aminopeptidase et de l’eserase de lactobacillus casei et essais fromagers.  1, record 11, French, - essai%20fromager

Record 11,  Textual support,  Spanish