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Dict-En-Fr-Food V3 Dictionnaire Anglais-Français de l’Alimentation English-French Food Dictionary Version 3.0 Pascal Médeville (CC BY-NC-ND 4.0) 1 This work is distributed under Creative Commons license CC BY-NC-ND 4.0. Please revise the information below and stay within the limits of the license. 2 Le présent travail est distribué dans le cadre de la licence Creative Commons CC BY-NC-ND 4.0. Veuillez lire les informations ci-dessous et respecter les limites imposées. 3 Sigles et abréviations utilisés dans ce dictionnaire : adj. : adjectif agr. : agriculture bot. : botanique ichtyol. : ichtyologie Ind. : Indonésie it. : Italie J : Japon microbiol. : microbiologie œnol. : œnologie p.ex. : par exemple UK : Royaume Uni US : États-Unis d’Amérique vét. : médecine vétérinaire zool. : zoologie Historique des versions/Version history : Date Objet No. de version Déc. 2008 Version initiale 1.0 Juin 2009 Corrections diverses ; Ajout de nouvelles sources ; Ajout de nouvelles 2.0 références bibliographiques Avril 2020 Ajout de nouvelles entrées ; Corrections diverses ; Ajout de nouvelles 3.0 sources ; Ajout de nouvelles references bibliographiques 4 Pour vos traductions anglais-français ou chinois-français dans le domaine de la gastronomie ou de l’agro-alimentaire, veuillez prendre contact avec Pascal Médeville à l’une des adresses suivantes : [email protected] ou [email protected]. For all your food and agrifood translation needs (English to French of Chinese to French), you can contact Pascal Médeville, at [email protected] or [email protected]. Pour toutes vos traductions et besoins de publication assistée par ordinateur en chinois ou d’autres langues asiatiques, n’hésitez pas à faire appel à Pascal Médeville ou à Parallels Translation Office : www.parallels-translation.net. Should you need any translation or DTP service in Chinese and other Asian languages, please feel free to contact Pascal Médeville or Parallels Translation Office, at: www.parallels-translation.net. 5 -A- a-simmer : qui mijote achar : (Ind.) saumure, marinade, achar, achard aardvark : oryctérope du Cap, cochon de terre, achard : (Ind.) saumure, marinade Orycteropus afer achee : ackée abalone : abalone achiote seed : roucou, annatto abalone entrails : tripes d’abalone achocha : margose lisse, concombre grimpant, abalone hoe : (cor.) hoe d’abalones concombre des Andes, Cyclanthera pedata abalone meat : chair d’abalone, chair d’ormeau achojcha : margose lisse, concombre grimpant, abalone sashimi : sashimi d’abalone concombre des Andes, Cyclanthera pedata abalone stew : ragoût d’abalones achokcha : margose lisse, concombre grimpant, abductor muscle : muscle abducteur concombre des Andes, Cyclanthera pedata Abelmoschus esculentus : (bot.) gombo, okra Achras sapota : sapotille abomasum : abomasum, caillette achuccha : margose lisse, concombre grimpant, abrasive cleaner : nettoyant abrasif concombre des Andes, Cyclanthera pedata absinth : absinthe acid : acide absinth sagewort : absinthe, Artemisia absinthium acid bonbon : bonbon acidulé absinth wormwood : absinthe, Artemisia absinthium acid drops : bonbon acidulé absolute alcohol : alcool absolu acid environment : environnement acide absorbent paper : papier absorbant acid flavour : saveur acide ABV (Alcohol by Volume) : degré d’alcool, titre acid food : aliment acide alcoométrique volumique, degré alcoolique acid level : degré d’acidité acacia : acacia acidic ingredient : ingrédient acide acacia flower : fleur d’acacia acidic taste : goût acide acajou : noix de cajou acidification : acidification acar : (Ind.) saumure, marinade acidity : acidité acceptability of food : acceptabilité des aliments acidity regulator : régulateur d’acidité acceptable daily intake (ADI) : dose journalière acidophilus milk : lait à l'acidophile acceptable (DJA) acidulate, to : aciduler access to food : accès à la nourriture acidulated : 1°) acidulé / 2°) bonbon acidulé acciughe : acciughe acidulated cream : crème acidulée accompaniment : accompagnement, garniture acidulated milk : lait acidulé ace-K : acésulfame K acidulated sweet : bonbon acidulé acerbic : âpre, aigre acidulated water : eau acidulée acerola: cerise des Antilles acidolysis : acidolyse acesulfame-K : acésulfame K acitrón : acitrón (friandise mexicaine) acesulfame potassium : acésulfame K ackee : ackée, akée, aki acetal : acétal acorn : gland (de chêne) acetic acid : acide acétique acorn meal : semoule de glands acetic acid concentration : concentration en acide acorn mush : bouillie de glands acétique acorn squash : courge poivrée acetobacter : acétobacter acquired taste : goût acquis avec le temps acetomel : acétomel acra : acra achar : (Ind.) saumure, marinade acre : (agr.) acre (environ 40 ares) achaar : (Ind.) achar, saumure, marinade acrid : âcre 6 acrid flavour : saveur âcre African basil : basilic de Ceylan, Ocimum gratissimum acroama : acroama African blue basil : basilic africain bleu Acrostichum aureum : (bot.) Acrostichum aureum African cabbage : caya blanc, Cleome gynandra (fougère dont les Cambodgiens consomment les African finger millet : millet africain jeunes feuilles) African horse sickness : peste du cheval active dry yeast : levure sèche active African marigold : (bot.) œillet d’Inde, Tagetes erecta additionnal ingredients : ingrédients supplémentaires African swine fever : peste porcine africaine additive : additif after-dinner mint : bonbon à la menthe ADI (acceptable daily intake) : dose journalière afternoon tea : thé, goûter acceptable (DJA) afters : dessert adipose tissue : tissu adipeux aftertaste : arrière-goût adjust (to~) : rectifier (un assaisonnement) against the grain : contre le sens des fibres, adjustable thermostat : thermostat réglable perpendiculairement au sens des fibres adlai : herbe à chapelets, larme-de-Job, larmille, Coix agape : agape lacryma-jobi agar : 1°) agar-agar / 2°) calambac adlay : herbe à chapelets, larme-de-Job, larmille, Coix agar-agar : agar-agar lacryma-jobi agar-agar jelly : gelée d’agar-agar adobo : 1/ adobo (plat national philippin, ragoût de agar jelly : gelée d’agr-agar poulet ou de porc) ; 2/ adobo (condiment philippin à agar wood : (bot.) calambac base de piments, d'herbes et de vinaigre) agaric : agaric, psallliote (champignon) adobo sauce : adobo, sauce adobo (sauce d'origine agaric mushroom : meunier, Clitopilus prunulus mexicaine) (champignon) adulterant : adultérant Agaricus arvensis : agaric des jachères adulterated butter : beurre frelaté Agaricus bisporus : champignon de Paris adulterated product : produit frelaté Agaricus bitorquis : agaric des trottoirs (champignon) adulteration : frelatage Agaricus campestris : (champignon) agaric champêtre, advieh : (perse) advieh (mélange d’épices de la cuisine rosé des prés perse) Agaricus silvestris : agaric des bois (champignon) advocaat : advocaat (nom d'une liqueur onctueuse Agaricus silvicola : agaric des bois (champignon) originaire des Pays-Bas) agarwood : (bot.) calambac adzuki bean : haricot azuki agathi : (bot) fayotier, Sesbania grandiflora Aegle marmelos : pomme du Bengale, arbre de Bael, agave : agave cognassier du Bengale , coing du Bengale, bel Indien age, to ~ : vieillir, laisser vieillir, faire vieillir aeomono : aeomono (sorte de salade composée aged : âgé, vieilli, vieux, maturé japonaise) aged meat : viande maturée aerate, to~ : aérer, passer au tamis, tamiser aged tofu : tofu ferme aerial yam : (bot.) Dioscorea bulbifera aged vinegar : vinaigre vieux afforestation : boisement aged wine : vin vieux affriander : affriander agedashi : agedashi (plat japonais) affrioler : affrioler ageing of meat : maturation affriter : affriter agemono : agemono (méthode de cuisson et variété affumicato : (it.) fumé de plats japonais) africaine, à l’ : à l’africaine agemono-nabe : agemono-nabe (poêle japonaise African antbear : oryctérope du Cap, cochon de terre, utilisée pour les agemonos) Orycteropus afer Aggregate Nutrient Density Index (ANDI) : indice de 7 densité nutritionnelle aigre-doux : (fr.) aigre-doux aging : vieillissement aiguillette : (fr.) aiguillette aging period : durée de vieillissement aiguillon : aiguillon Aglaia leptantha : (bot) santal rouge de Cochinchine ailanthus : ailante glanduleux, ailante, faux vernis du aglio : (it.) ail Japon, vernis de Chine, vernis du Japon, Ailanthus aglio e olio : (it.) ail et huile (sauce à l’ail et à l’huile altissima d’olive chaude pour les pates) Ailanthus altissima : ailante glanduleux, ailante, faux agneau : (fr.) agneau vernis du Japon, vernis de Chine, vernis du Japon agnello : (it.) agneau aillade : aillade Agnès Sorel tartlets : tartelettes Agnès Sorel aillade sauce : sauce aillade agnolotti : (it.) agnolotti (sorte de raviolis italiens) aillée : aillée agouti : (zool.) agouti (rongeur) ailloil : aïoli agraz : agraz aïoli : (fr.) aïoli agresto : (it.) verjus aïoli mayonnaise : aïoli agri-environmental : agri-environnemental aïoli sauce : sauce aïoli agribusiness : agroalimentaire air dried : séché à l’air agribusiness firm : entreprise agroalimentaire airelle : airelle (nom d’une eau de vie aromatisée à la agricultural chemical : produit chimique pour canneberge) l’agriculture airline caterer : traiteur aérien agricultural commodity : produit de base agricole, aji-no-moto : (J) glutamate de monosodium produit agricole, marchandise agricole ajmud : (bot.) ajmud (épice) agricultural economy : économie agricole ajoblanco : ajoblanco agricultural exporting country : pays exportateur de ajowan : ajowan, Trachyspermum ammi produits agricoles ajvar : ajvar agricultural guideline : orientation
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