TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
CARAMELIZE [1 record]
Record 1 - internal organization data 2013-07-24
Record 1, English
Record 1, Subject field(s)
- Culinary Techniques
- Recipes
Record 1, Main entry term, English
- caramelise
1, record 1, English, caramelise
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- caramelize 2, record 1, English, caramelize
correct
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
To cook white granulated sugar with a small amount of water until it turns into a nut-brown-colored syrup; used either to line a dessert mold or to add flavor or color to a mixture. 2, record 1, English, - caramelise
Record number: 1, Textual support number: 1 CONT
... the pudding Crème Brûlée [is] set in a shallow tin of crushed ice, the top is sprinkled with icing or caster sugar and caramelised under a red hot grill. 1, record 1, English, - caramelise
Record 1, French
Record 1, Domaine(s)
- Techniques culinaires
- Recettes de cuisine
Record 1, Main entry term, French
- caraméliser
1, record 1, French, caram%C3%A9liser
correct
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Transformer du sucre en caramel en le chauffant à feu doux. 1, record 1, French, - caram%C3%A9liser
Record number: 1, Textual support number: 1 CONT
Cette manipulation culinaire [...] intervient surtout en pâtisserie et signifie «chemisier de caramel» (caraméliser un ramequin), «parfumer avec du caramel» (caraméliser un riz au lait) ou «glacer de sucre cuit au caramel» (caraméliser des fruits déguisés, des choux, etc.). [...] Enfin, «caraméliser» signifie aussi faire colorer sous le gril le dessus d'une pâtisserie poudrée de sucre, pour lui faire prendre couleur. De même, certains légumes (petits oignons, carottes ou navets tournés), dits «glacés», sont légèrement caramélisés en les passant sur le feu avec du sucre et une petite quantité d'eau ou de beurre, dans une casserole à fond plat. 1, record 1, French, - caram%C3%A9liser
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Técnicas culinarias
- Recetas de cocina
Record 1, Main entry term, Spanish
- caramelizar
1, record 1, Spanish, caramelizar
correct
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 CONT
La caramelización es un proceso que se consigue calentando el azúcar para que acabe formando un jarabe de color marrón con un aroma intenso a caramelo. [...] El jarabe de azúcar al punto de caramelo puede utilizarse para decorar o mezclar con otros alimentos, pero también puede dejarse enfriar para que tome una forma sólida [...] La caramelización hace que el alimento cambie tanto en color como en sabor. 1, record 1, Spanish, - caramelizar
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