TERMIUM Plus^®

Fiche 1,  Justifications,  Anglais

Record number: 1, Textual support number: 1 CONT

Grade B eggs may be covered with dirt(including faeces) and are generally only sold to commercial(restaurant/bakery) establishments. Although a causal association between illness and grade B eggs cannot be proven, eggs that are soiled with feces impose an undue risk and should not be used. As a result of this outbreak, the egg-grading station no longer distributes shell eggs covered with visible contaminants.  1, fiche 1, Anglais, - egg%20grading%20station

Fiche 1,  Justifications,  Français

Record number: 1, Textual support number: 1 CONT

Bien qu'un lien de cause à effet ne puisse être établi entre la maladie et les œufs de catégorie B, les œufs couverts de fèces présentent un risque indu et ne devraient pas être utilisés. Depuis cette éclosion, le poste de classement des œufs ne distribue plus d'œufs en coquille couverts de contaminants visibles.  1, fiche 1, Français, - poste%20de%20classement%20des%20%26oelig%3Bufs

Fiche 1,  Justifications,  Espagnol

Fiche 2,  Justifications,  Anglais

Record number: 2, Textual support number: 1 CONT

Commercial Creamery's "H-T"(high temperature) line of natural cheese flavors makes heat-stable cheese possible. "H-T" products retain their flavor and appearance through virtually any high temperature processing, including extrusion, retort, deep-fat frying and microwave cooking, the supplier says. The "H-T" line has been evaluated successfully in bakery foods(both incorporated into dough and sprinkled on), in deep-fried breadings, and in one-step microwave popcorn.  1, fiche 2, Anglais, - heat%20stable%20flavor

Fiche 2,  Justifications,  Français

Fiche 2,  Justifications,  Espagnol

Fiche 3,  Justifications,  Anglais

Record number: 3, Textual support number: 1 CONT

[Canadian International Grains Institute] has a pilot-scale bakery designed to process end products in a commercial setting and a test bakery for evaluating smaller amounts of flour.  2, fiche 3, Anglais, - pilot%2Dscale%20bakery

Record number: 3, Textual support number: 1 OBS

Term used at the Canadian Grain Commission.  3, fiche 3, Anglais, - pilot%2Dscale%20bakery

Fiche 3,  Justifications,  Français

Record number: 3, Textual support number: 1 OBS

Terme en usage à la Commission canadienne des grains.  2, fiche 3, Français, - boulangerie%20%C3%A0%20%C3%A9chelle%20r%C3%A9duite

Fiche 3,  Justifications,  Espagnol

Fiche 4,  Justifications,  Anglais

Record number: 4, Textual support number: 1 CONT

Hard red winter wheat was used to produce commercial bakery flour, and soft red winter wheat was used for small-packaged flours.  2, fiche 4, Anglais, - commercial%20bakery%20flour

Fiche 4,  Justifications,  Français

Fiche 4,  Justifications,  Espagnol

Fiche 5,  Justifications,  Anglais

Record number: 5, Textual support number: 1 OBS

Bread already leaven at the commercial bakery and ready to be baked in the bakery department of a supermarket.  1, fiche 5, Anglais, - bake%2Doff%20bread

Fiche 5,  Justifications,  Français

Fiche 5,  Justifications,  Espagnol