TERMIUM Plus®

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

CISELER [4 records]

Record 1 2001-06-19

English

Subject field(s)
  • Cultural Practices (Agriculture)
  • Winemaking
CONT

After set the growers again thin out any clusters which are not properly formed. The fruit is inspected frequently and when any berry begins to lag in development, it is removed. For the very highest quality fruit grown in greenhouses without cluster covers, the berries are carefully removed with small scissors or chopsticks.

Key term(s)
  • thin out vine
  • thin vine

French

Domaine(s)
  • Soin des cultures (Agriculture)
  • Industrie vinicole
DEF

Pratiquer le ciselage.

OBS

ciselage : Ablation, à l'aide d'une paire de ciseaux, des grains défectueux dans les grappes de raisin de table.

Spanish

Save record 1

Record 2 2001-05-31

English

Subject field(s)
  • Culinary Techniques
  • Food Industries
DEF

To chop very very finely.

CONT

The finer you mince fresh herbs, the more flavor you'll get.

French

Domaine(s)
  • Techniques culinaires
  • Industrie de l'alimentation
DEF

Couper finement des herbes ou des salades.

CONT

Ciseler : Réduire en menus morceaux de l'oignon et de l'échalote (ou autres éléments) par des incisions successives verticales et horizontales.

Spanish

Save record 2

Record 3 1987-12-14

English

Subject field(s)
  • Goldsmithing and Silversmithing
DEF

To work sheet metal from the front with hammer and punches.

OBS

The purpose is to give further definition to the relief, to increase the light-and-shadow contrast and to give additional texture to the background.

French

Domaine(s)
  • Orfèvrerie et argenterie
DEF

Accentuer par l'extérieur au moyen d'un ciselet, sorte de burin, les scoties d'un ouvrage repoussé.

Spanish

Save record 3

Record 4 1987-03-23

English

Subject field(s)
  • Culinary Techniques
CONT

Baked haddock ... Truss in an S-shape and make light incisions on the sides

French

Domaine(s)
  • Techniques culinaires
DEF

Pratiquer quelques incisions obliques peu profondes à la surface d'un poisson rond (maquereau en particulier) ou d'une andouillette. L'opération facilite la cuisson au gril ou à la poêle.

Spanish

Save record 4

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