{"id":956,"date":"2019-07-29T09:06:03","date_gmt":"2019-07-29T13:06:03","guid":{"rendered":"https:\/\/aux-arts-de-la-table.com\/blog\/?page_id=956"},"modified":"2019-07-29T09:37:48","modified_gmt":"2019-07-29T13:37:48","slug":"termes-quebecois-vs-francais","status":"publish","type":"page","link":"https:\/\/aux-arts-de-la-table.com\/blog\/termes-quebecois-vs-francais\/","title":{"rendered":"Termes qu\u00e9b\u00e9cois vs fran\u00e7ais"},"content":{"rendered":"\n

Lorsqu’on veut essayer une nouvelle recette, il nous arrive souvent d’\u00eatre confus sur les termes utilis\u00e9s. Voici quelques \u00e9quivalences dans les termes culinaires utilis\u00e9s au Qu\u00e9bec versus la France.<\/p>\n\n\n\n\n\n\n\t\n\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t
Qu\u00e9becois<\/th>Fran\u00e7ais<\/th>\n<\/tr>\n<\/thead>\n
Aiglefin<\/td>Haddock<\/td>\n<\/tr>\n
Atoca (canneberge)<\/td>Airelle des marais - Cranberries<\/td>\n<\/tr>\n
Bacon<\/td>Lard fum\u00e9 - Bacon<\/td>\n<\/tr>\n
Beurre (g\u00e9n\u00e9ralement sal\u00e9)<\/td>Beurre (g\u00e9n\u00e9ralement doux,non sal\u00e9)<\/td>\n<\/tr>\n
Bleuet<\/td>Myrtille<\/td>\n<\/tr>\n
Bouillon de poisson<\/td>Fumet<\/td>\n<\/tr>\n
Calmar<\/td>Encornet<\/td>\n<\/tr>\n
Canne<\/td>Bo\u00eete de conserve<\/td>\n<\/tr>\n
Canner<\/td>Faire des conserves<\/td>\n<\/tr>\n
Cassonade<\/td>Vergeoise<\/td>\n<\/tr>\n
Cerise de France<\/td>Bigarreaux<\/td>\n<\/tr>\n
Ciboule ou ciboulette<\/td>Cive, c\u00e9bette, ciboulette<\/td>\n<\/tr>\n
Citrouille<\/td>Potiron, citrouille<\/td>\n<\/tr>\n
Champignon - chanterelle<\/td>Girolle<\/td>\n<\/tr>\n
C\u00f4telette de porc<\/td>C\u00f4te ou c\u00f4telette de porc<\/td>\n<\/tr>\n
C\u00f4tes lev\u00e9es<\/td>Travers de porc<\/td>\n<\/tr>\n
Cr\u00e8me sure<\/td>Cr\u00e8me aigre<\/td>\n<\/tr>\n
Cr\u00e8me 15%<\/td>Cr\u00e8me fleurette ou liquide all\u00e9g\u00e9e<\/td>\n<\/tr>\n
Cr\u00e8me \u00e0 fouetter, cr\u00e8me 35%<\/td>Cr\u00e8me fleurette ou liquide<\/td>\n<\/tr>\n
Cr\u00e8me fra\u00eeche Liberty 40% mg<\/td>Cr\u00e8me fra\u00eeche<\/td>\n<\/tr>\n
Crock pot<\/td>Mijoteuse<\/td>\n<\/tr>\n
Croustade<\/td>Crumble<\/td>\n<\/tr>\n
Cro\u00fbtes<\/td>Abaisses de p\u00e2tes \u00e0 tartes pr\u00e9cuites<\/td>\n<\/tr>\n
Cuill\u00e8re \u00e0 caf\u00e9<\/td>Cuill\u00e8re \u00e0 moka<\/td>\n<\/tr>\n
Cuill\u00e8re \u00e0 th\u00e9<\/td>Cuill\u00e8re \u00e0 caf\u00e9<\/td>\n<\/tr>\n
Cuill\u00e8re \u00e0 soupe<\/td>Cuill\u00e8re \u00e0 table, \u00e0 bouche, \u00e0 soupe<\/td>\n<\/tr>\n
Doigt de dame<\/td>Biscuit \u00e0 la cuill\u00e8re<\/td>\n<\/tr>\n
\u00c9chalote<\/td>Oignon vert, cive, ciboule, c\u00e9bette<\/td>\n<\/tr>\n
\u00c9chalote s\u00e8che, \u00e9chalote fran\u00e7aise<\/td>\u00c9chalote<\/td>\n<\/tr>\n
Endive<\/td>Endive ou chicon<\/td>\n<\/tr>\n
Farine \u00e0 p\u00e2tisserie<\/td>Farine type 45<\/td>\n<\/tr>\n
Farine de bl\u00e9 entier<\/td>Farine type 110*<\/td>\n<\/tr>\n
Farine int\u00e9grale<\/td>Farine type 150*<\/td>\n<\/tr>\n
Farine mi-blanche<\/td>Farine type 65*<\/td>\n<\/tr>\n
Farine pr\u00e9par\u00e9e<\/td>Farine additionn\u00e9e de 3% de levure chimique<\/td>\n<\/tr>\n
Farine semi-compl\u00e8te<\/td>Farine type 80*<\/td>\n<\/tr>\n
Farine tout usage<\/td>Farine type 55<\/td>\n<\/tr>\n
F\u00e9cule de ma\u00efs (Corn Starch)<\/td>Ma\u00efzena<\/td>\n<\/tr>\n
F\u00e8ves (jaunes ou vertes)<\/td>Haricots<\/td>\n<\/tr>\n
F\u00e8ves jaunes<\/td>Haricots au beurre<\/td>\n<\/tr>\n
F\u00e8ves vertes<\/td>Haricots verts<\/td>\n<\/tr>\n
Fromage cottage<\/td>Cottage cheese<\/td>\n<\/tr>\n
G\u00e2teau au fromage<\/td>Cheesecake<\/td>\n<\/tr>\n
Groseilles<\/td>Groseilles \u00e0 manquereau<\/td>\n<\/tr>\n
Grosse crevette<\/td>Gambas<\/td>\n<\/tr>\n
Gruau<\/td>Flocons d'avoine<\/td>\n<\/tr>\n
Guimauve<\/td>Chamallow - Guimauve<\/td>\n<\/tr>\n
Jello<\/td>Gel\u00e9e - Jelly<\/td>\n<\/tr>\n
Lait Eagle Brand<\/td>Lait concentr\u00e9 sucr\u00e9<\/td>\n<\/tr>\n
Lait \u00e9vapor\u00e9 Carnation<\/td>Lait concentr\u00e9 non sucr\u00e9 ou lait gloria<\/td>\n<\/tr>\n
Levure Fleischmann(levure de boulanger en sachet)*<\/td>Levure Briochin ou levure Francine ou levure SAF (levure de boulanger en sachet)*<\/td>\n<\/tr>\n
Levure de boulanger<\/td>Levure fra\u00eeche (levure de boulanger)<\/td>\n<\/tr>\n
Levure s\u00e8che<\/td>Levure lyophilis\u00e9e (levure de boulanger)<\/td>\n<\/tr>\n
Marque maison<\/td>Marque du supermarch\u00e9, type Carrefour<\/td>\n<\/tr>\n
Morue fra\u00eeche<\/td>Cabillaud<\/td>\n<\/tr>\n
Morue s\u00e9ch\u00e9e et sal\u00e9e<\/td>Morue<\/td>\n<\/tr>\n
Motton<\/td>Grumeau<\/td>\n<\/tr>\n
Moule \u00e0 manquer<\/td>Moule \u00e0 g\u00e2teau rond et haut<\/td>\n<\/tr>\n
Nectarine<\/td>Brugnon<\/td>\n<\/tr>\n
Noisettes<\/td>Avelines - Noisettes<\/td>\n<\/tr>\n
Noix de grenoble \u00e9cal\u00e9e*<\/td>Cerneau de noix<\/td>\n<\/tr>\n
Noix de pin<\/td>Pignons de pin ou pigne<\/td>\n<\/tr>\n
Pacane<\/td>Noix de Pecan<\/td>\n<\/tr>\n
Pain sucr\u00e9 ou pain dessert*<\/td>Cake sucr\u00e9<\/td>\n<\/tr>\n
Pain sal\u00e9*<\/td>Cake sal\u00e9<\/td>\n<\/tr>\n
Papier essuie-tout<\/td>Sopalin<\/td>\n<\/tr>\n
Papier parchemin<\/td>Papier sulfuris\u00e9 ou de cuisson<\/td>\n<\/tr>\n
Passoire<\/td>Chinois<\/td>\n<\/tr>\n
P\u00e2te de tomates<\/td>Concentr\u00e9 de tomates<\/td>\n<\/tr>\n
Pectine<\/td>Sucre g\u00e9lifiant<\/td>\n<\/tr>\n
Petit pois sans cosse (enveloppe)<\/td>Pois \u00e9coss\u00e9 - Petit pois<\/td>\n<\/tr>\n
Piment<\/td>Poivrons<\/td>\n<\/tr>\n
Popsicles<\/td>Sucettes<\/td>\n<\/tr>\n
Poudre \u00e0 p\u00e2te<\/td>Levure chimique*<\/td>\n<\/tr>\n
Presto<\/td>Cocotte minute<\/td>\n<\/tr>\n
Proscuito<\/td>Jambon de Parme<\/td>\n<\/tr>\n
Recettes sant\u00e9<\/td>Recettes di\u00e9t\u00e9tiques ou de r\u00e9gime<\/td>\n<\/tr>\n
Semoule de ma\u00efs cuite<\/td>Polenta<\/td>\n<\/tr>\n
Sherry<\/td>X\u00e9r\u00e8s<\/td>\n<\/tr>\n
Soda \u00e0 p\u00e2te<\/td>Bicarbonate de soude<\/td>\n<\/tr>\n
Sous-marins<\/td>Pains garnis<\/td>\n<\/tr>\n
Soya<\/td>Soja<\/td>\n<\/tr>\n
Sucre (blanc)<\/td>Sucre semoule ou sucre en poudre<\/td>\n<\/tr>\n
Sucre granul\u00e9 ou \u00e0 fruits<\/td>Sucre cristallis\u00e9<\/td>\n<\/tr>\n
Sucre \u00e0 glacer, sucre en poudre<\/td>Sucre glace<\/td>\n<\/tr>\n
Tire sur la neige<\/td>Sucettes au sirop d'\u00e9rable caram\u00e9lis\u00e9 refroidies rapidement sur la neige<\/td>\n<\/tr>\n
Yogourt frapp\u00e9<\/td>Smoothies<\/td>\n<\/tr>\n
Zucchini<\/td>Courgette<\/td>\n<\/tr>\n
2 cuil. \u00e0 soupe de sucre + 1 cuil. \u00e0 th\u00e9 de vanille<\/td>1 sachet de sucre vanill\u00e9<\/td>\n<\/tr>\n
200 millilitres<\/td>1 petite brique<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Lorsqu’on veut essayer une nouvelle recette, il nous arrive souvent d’\u00eatre confus sur les termes utilis\u00e9s. Voici quelques \u00e9quivalences dans les termes culinaires utilis\u00e9s au Qu\u00e9bec versus la France.<\/p>\n","protected":false},"author":3,"featured_media":963,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_mi_skip_tracking":false},"yoast_head":"\nTermes qu\u00e9b\u00e9cois vs fran\u00e7ais - Aux Arts de la Table<\/title>\n<meta name=\"description\" content=\"\u00c9quivalence des termes qu\u00e9b\u00e9cois vs fran\u00e7ais dans vos recettes. 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