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The Government of Canada’s terminology and linguistic data bank.
VIANDE MARINEE [2 records]
Record 1 - internal organization data 2018-01-24
Record 1, English
Record 1, Subject field(s)
- Prepared Dishes (Cooking)
Record 1, Main entry term, English
- sauerbraten
1, record 1, English, sauerbraten
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
A dish of German origin consisting of oven- or pot-roasted beef that has been marinated in vinegar with peppercorns, onions, garlic, and bay-leaves before being cooked. 2, record 1, English, - sauerbraten
Record 1, French
Record 1, Domaine(s)
- Plats cuisinés
Record 1, Main entry term, French
- Sauerbraten
1, record 1, French, Sauerbraten
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- rôti de bœuf mariné dans du vinaigre 2, record 1, French, r%C3%B4ti%20de%20b%26oelig%3Buf%20marin%C3%A9%20dans%20du%20vinaigre
correct, masculine noun
- viande marinée 3, record 1, French, viande%20marin%C3%A9e
feminine noun
Record 1, Textual support, French
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2008-08-06
Record 2, English
Record 2, Subject field(s)
- Meats and Meat Industries
Record 2, Main entry term, English
- pickled meat
1, record 2, English, pickled%20meat
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
Pickled meat. Meat may be preserved by dry curing or with a pickling solution. The ingredients used in curing and pickling are sodium nitrate, sodium nitrite, sodium chloride, sugar, and citric acid or vinegar. Various methods are used: the meat may be mixed with dry ingredients; it may be soaked in pickling solution; pickling solution may be pumped or injected into the flesh ... 1, record 2, English, - pickled%20meat
Record 2, French
Record 2, Domaine(s)
- Salaison, boucherie et charcuterie
Record 2, Main entry term, French
- viande marinée
1, record 2, French, viande%20marin%C3%A9e
correct, masculine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
La viande marinée dans un mélange de vinaigre, de vin et d'épices peut se conserver jusqu'à une semaine. Mettre la viande dans un sachet plastique, placer celui-ci dans un récipient, recouvrir la viande de marinade et refermer le sachet. 1, record 2, French, - viande%20marin%C3%A9e
Record 2, Spanish
Record 2, Campo(s) temático(s)
- Industria cárnica, de fiambres y embutidos
Record 2, Main entry term, Spanish
- carne en escabeche
1, record 2, Spanish, carne%20en%20escabeche
correct, feminine noun
Record 2, Abbreviations, Spanish
Record 2, Synonyms, Spanish
Record 2, Textual support, Spanish
Record number: 2, Textual support number: 1 OBS
Escabeche [...] Se puede preparar con este método verduras, aves, carnes y pescados [...] el escabeche no trata de eliminar el agua que contienen los alimentos; utiliza al ácido acético (el vinagre) como "antiséptico" para evitar la acción bacteriana [...] 1, record 2, Spanish, - carne%20en%20escabeche
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