TERMIUM Plus^®

Fiche 1,  Justifications,  Anglais

Record number: 1, Textual support number: 1 OBS

Alcoholic proof is a measure of how much ethanol, or "grain alcohol, "is in an alcoholic beverage. The proof number is twice the percentage of the alcohol content measured by volume, at a temperature of 60° Fahrenheit. Therefore "80 degrees proof" is 40% alcohol by volume, and most of the other 60% is water. If you mix 180 proof whiskey half-and-half with water, your drink is 90 proof. US Federal regulation(CFR 27 5. 37 Alcohol Content).  3, fiche 1, Anglais, - 80%20proof%20distilled%20spirits

Record number: 1, Textual support number: 2 OBS

The expression "80 proof" is the American approved system that alcohol is sold. It is based on a scale of 1 to 200. The alcohol content is ½ the proof, i.e. 80 proof is 40% alcohol.  4, fiche 1, Anglais, - 80%20proof%20distilled%20spirits

Fiche 1,  Justifications,  Français

Fiche 1,  Justifications,  Espagnol

Fiche 2,  Justifications,  Anglais

Record number: 2, Textual support number: 1 OBS

Method for preparing a carbonated beverage. A method of preparing a beverage from a syrup and water containing dissolved air, comprising the steps of leading a quantity of water from a remote source through a check valve to a proportioner device through a first conduit at a relatively low pressure, mixing the water with syrup in the proportioner to form an uncarbonated beverage mix, leading the beverage mix from the proportioner to a carbonator, introducing an excess of carbon dioxide gas to the beverage mix, mixing the carbon dioxide gas and the beverage mix in the carbonator...  2, fiche 2, Anglais, - beverage%20mix%20proportioner

Fiche 2,  Justifications,  Français

Fiche 2,  Justifications,  Espagnol

Fiche 3,  Justifications,  Anglais

Record number: 3, Textual support number: 1 CONT

The Invention of Dutch Cocoa. Coenraad Van Houten, a chemist and chocolate manufacturer in Amsterdam, patented an invention that was soon to change chocolate from a beverage to a confection. He had devised a process for making chocolate powder by using hydraulic pressure to remove almost half of the cocoa butter from chocolate liquor. This reduced the fat content from over 50% to about 25%, and made a hard cake that could be pulverized. Then, in order to make this powder easier to mix into warm water, he treated it with alkaline salts, which also made the color darker and removed some of the bitterness. This treatment came to be known as "Dutching. "  1, fiche 3, Anglais, - Dutch%20cocoa

Fiche 3,  Justifications,  Français

Record number: 3, Textual support number: 1 DEF

Poudre de cacao ayant subi un traitement à l'ammoniaque, ou par une base, pour en faciliter la dispersion dans les boissons chocolatées.  2, fiche 3, Français, - cacao%20solubilis%C3%A9

Record number: 3, Textual support number: 1 CONT

Le procédé mécanique par lequel on transforme le tourteau de cacao en poudre de cacao s'appelle le blutage. Lorsque la liqueur de cacao a été traitée avant pressage par des sels alcalins, la poudre de cacao obtenue est dite «solubilisée». Dans ce cas, on parle de cacao solubilisé.  3, fiche 3, Français, - cacao%20solubilis%C3%A9

Record number: 3, Textual support number: 1 OBS

Le terme «poudre de cacao» désigne le cacao non solubilisé. «Cacao» comme synonyme de «poudre de cacao» est un abus terminologique dans la mesure où cacao désigne la poudre non solubilisée et où «poudre de cacao» englobe les deux notions (solubilisée ou non solubilisée).  3, fiche 3, Français, - cacao%20solubilis%C3%A9

Fiche 3,  Justifications,  Espagnol