TERMIUM Plus®

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Consult the Government of Canada’s terminology data bank.

MI-SAIGNANT [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2014-03-21

English

Subject field(s)
  • Cooking and Gastronomy
DEF

[Meat that is] seared outside [with] 50% red centre.

OBS

Degrees of meat doneness are: blue rare, rare, medium rare, medium, medium well, well done.

Key term(s)
  • medium-rare

French

Domaine(s)
  • Cuisine et gastronomie
DEF

Se dit d'une viande saisie à l'extérieur et 50 % rouge au centre.

OBS

Les degrés de cuisson sont : bleu saignant, saignant, à point-saigant ou mi-saignat, à point, à point - bien cuit et bien-cuit.

Spanish

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