TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
TRANCHAGE [2 records]
Record 1 - internal organization data 2011-07-15
Record 1, English
Record 1, Subject field(s)
- Slaughterhouses
- Meats and Meat Industries
Record 1, Main entry term, English
- splitting
1, record 1, English, splitting
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record 1, French
Record 1, Domaine(s)
- Abattoirs
- Salaison, boucherie et charcuterie
Record 1, Main entry term, French
- fente
1, record 1, French, fente
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- tranchage 2, record 1, French, tranchage
masculine noun
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Action de fendre une carcasse d'animal de boucherie. 3, record 1, French, - fente
Record number: 1, Textual support number: 1 CONT
La fente du corps éviscéré est la règle pour les gros animaux (bovins, équidés, porcins). Les carcasses des petites espèces (ovins, caprins, lapins, volailles) sortent généralement entières de l'abattoir. 3, record 1, French, - fente
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Mataderos
- Industria cárnica, de fiambres y embutidos
Record 1, Main entry term, Spanish
- corte
1, record 1, Spanish, corte
correct, masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2001-07-30
Record 2, English
Record 2, Subject field(s)
- Food Industries
- Breadmaking
Record 2, Main entry term, English
- slicing
1, record 2, English, slicing
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
In many countries, bread is ready for distribution to consumers when it leaves the oven. In others, particularly the United States and Canada, much of the bread is wrapped, some is sliced and wrapped. Although slicing and wrapping are not normally considered part of breadmaking technology, they deserve special attention because the quality of the baked bread could be ruined by improper slicing or wrapping. Three types of commercial slicers are available for the baking industry: slicers using circular blades, slicers using straight blades, and slicers with continuous band blades. Most white pan bread is sliced on machines using continuous blades. 1, record 2, English, - slicing
Record 2, French
Record 2, Domaine(s)
- Industrie de l'alimentation
- Boulangerie
Record 2, Main entry term, French
- tranchage
1, record 2, French, tranchage
correct, masculine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
Dans plusieurs pays, le pain est prêt à être vendu à la sortie du four. Ailleurs, en particulier aux Etats-Unis et au Canada, une grande partie du pain est enveloppée, et une autre partie tranchée et enveloppée. Bien que ces deux opérations ne soient pas comprises dans le processus de panification, elles méritent d'être effectuées avec soin, toute négligence risquant d'affecter défavorablement la qualité du produit. L'industrie de la boulangerie utilise couramment trois types de machine à trancher : à lames circulaires, à lames droites et à ruban tranchant continu. La plupart des pains blancs moulés sont tranchés par des machines à lames continues. 1, record 2, French, - tranchage
Record 2, Spanish
Record 2, Textual support, Spanish
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