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MI-CUIT [3 records]
Record 1 - internal organization data 2018-02-20
Record 1, English
Record 1, Subject field(s)
- Egg Industry
- Culinary Techniques
Record 1, Main entry term, English
- coddled egg
1, record 1, English, coddled%20egg
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
To make a coddled egg, place it in the shell in boiling water for one minute and no more. Immediately plunge it into ice water to stop the cooking and then separate out the white. 2, record 1, English, - coddled%20egg
Record 1, French
Record 1, Domaine(s)
- Oeufs (Industrie de l'alimentation)
- Techniques culinaires
Record 1, Main entry term, French
- œuf mi-cuit
1, record 1, French, %26oelig%3Buf%20mi%2Dcuit
masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
[...] un œuf mi-cuit, c'est un œuf qui est entre cuit et pas cuit [...] 1, record 1, French, - %26oelig%3Buf%20mi%2Dcuit
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2017-08-10
Record 2, English
Record 2, Subject field(s)
- Food Industries
- Culinary Techniques
Record 2, Main entry term, English
- semi-cooked
1, record 2, English, semi%2Dcooked
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
- half-cooked 1, record 2, English, half%2Dcooked
correct
- partially cooked 2, record 2, English, partially%20cooked
correct
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
[Anthrax] is not uncommon in those parts of the country where people eat uncooked or semi-cooked or dry meat. 3, record 2, English, - semi%2Dcooked
Record 2, French
Record 2, Domaine(s)
- Industrie de l'alimentation
- Techniques culinaires
Record 2, Main entry term, French
- demi-cuit
1, record 2, French, demi%2Dcuit
correct
Record 2, Abbreviations, French
Record 2, Synonyms, French
- mi-cuit 2, record 2, French, mi%2Dcuit
correct
- semi-cuit 3, record 2, French, semi%2Dcuit
correct
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
On distingue les abats «rouges», vendus crus – foie, rognons, cœur, langue, museau, joues, cervelle, animelles – des abats «blancs», qui sont blanchis ou demi-cuits – estomac, pieds, oreilles, mamelles et tête de veau. 1, record 2, French, - demi%2Dcuit
Record 2, Spanish
Record 2, Campo(s) temático(s)
- Industria alimentaria
- Técnicas culinarias
Record 2, Main entry term, Spanish
- alimento semicocido
1, record 2, Spanish, alimento%20semicocido
correct, masculine noun
Record 2, Abbreviations, Spanish
Record 2, Synonyms, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 1998-03-27
Record 3, English
Record 3, Subject field(s)
- Chemistry
Record 3, Main entry term, English
- semi-boiled soap
1, record 3, English, semi%2Dboiled%20soap
correct, standardized
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, Textual support number: 1 DEF
Soap prepared without graining out, by saponification by boiling fats with just sufficient alkali hydroxide to complete the reaction. [Definition standardized by ISO.] 2, record 3, English, - semi%2Dboiled%20soap
Record number: 3, Textual support number: 1 OBS
In the case of fats, the glycerol formed remains in the body of the soap. 2, record 3, English, - semi%2Dboiled%20soap
Record number: 3, Textual support number: 2 OBS
semi-boiled soap: term standardized by ISO. 3, record 3, English, - semi%2Dboiled%20soap
Record 3, French
Record 3, Domaine(s)
- Chimie
Record 3, Main entry term, French
- savon mi-cuit
1, record 3, French, savon%20mi%2Dcuit
correct, masculine noun, standardized
Record 3, Abbreviations, French
Record 3, Synonyms, French
Record 3, Textual support, French
Record number: 3, Textual support number: 1 DEF
Savon préparé sans relargage par saponification à l'ébullition des corps gras avec la quantité d'hydroxyde alcalin juste suffisante pour compléter la réaction. [Définition normalisée par l'AFNOR et reproduite avec son autorisation.] 2, record 3, French, - savon%20mi%2Dcuit
Record number: 3, Textual support number: 1 OBS
Dans le cas de corps gras, le glycérol formé reste dans la masse du savon. 2, record 3, French, - savon%20mi%2Dcuit
Record number: 3, Textual support number: 2 OBS
savon mi-cuit : terme normalisé par l'AFNOR et l'ISO. 3, record 3, French, - savon%20mi%2Dcuit
Record 3, Spanish
Record 3, Textual support, Spanish
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