{"id":4945,"date":"2010-01-01T18:09:06","date_gmt":"2010-01-01T17:09:06","guid":{"rendered":"http:\/\/www.bkwine.gobigtree.com\/?p=4945"},"modified":"2011-07-30T15:27:33","modified_gmt":"2011-07-30T13:27:33","slug":"poultry","status":"publish","type":"post","link":"https:\/\/www.bkwine.com\/sv\/resources\/food-dictionary\/poultry\/","title":{"rendered":"Poultry"},"content":{"rendered":"

Small Gastronomic Glossary<\/h2>\n

A French-Swedish-English dictionary of food terminology<\/p>\n

Liten Gastronomisk Ordlista<\/h3>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
VOLAILLE, f<\/td>\nF\u00c5GEL<\/td>\nPOULTRY<\/td>\n<\/tr>\n
aiguillette, f<\/td>\ntunn skiva fr\u00e5n br\u00f6stet<\/td>\nthin slice from the breast<\/td>\n<\/tr>\n
aile, f<\/td>\nbr\u00f6stbit, vinge<\/td>\nbreast on the bone, wing<\/td>\n<\/tr>\n
caille, f<\/td>\nvaktel<\/td>\nquail<\/td>\n<\/tr>\n
canard de Barbarie<\/td>\nstor sorts anka (mindre fet)<\/td>\n(big) type of duck (less fatty), Barbary duck<\/td>\n<\/tr>\n
canard, m<\/td>\nanka<\/td>\nduck<\/td>\n<\/tr>\n
canette, f, caneton, m<\/td>\nliten anka<\/td>\nsmall duck, duckling<\/td>\n<\/tr>\n
carcasse, f<\/td>\nskrov<\/td>\ncarcass<\/td>\n<\/tr>\n
chapon, m<\/td>\nkapun (kastrerad tupp)<\/td>\ncapon<\/td>\n<\/tr>\n
coq, m<\/td>\ntupp<\/td>\ncock<\/td>\n<\/tr>\n
coquelet<\/td>\nliten kyckling<\/td>\nsmall chicken<\/td>\n<\/tr>\n
cuisse (f) (de canard)<\/td>\n(ank-) l\u00e5r<\/td>\nleg (of duck)<\/td>\n<\/tr>\n
dinde, f (dindon, m)<\/td>\nkalkon<\/td>\nturkey<\/td>\n<\/tr>\n
fermier<\/td>\nuppf\u00f6dd p\u00e5 landet<\/td>\n~ free range<\/td>\n<\/tr>\n
filet \/ escalope \/ blanc \/ supr\u00eame de poulet<\/td>\nkycklingbr\u00f6st<\/td>\nboned breast of chicken<\/td>\n<\/tr>\n
foie (m) gras d’oie\/de canard<\/td>\ng\u00e5s\/anklever<\/td>\ngoose\/duck foie gras<\/td>\n<\/tr>\n
g\u00e9sier, m<\/td>\nankmage (god i sallad, stekt)<\/td>\ngizzard<\/td>\n<\/tr>\n
lapereau, m<\/td>\nungkanin<\/td>\nbaby rabbit<\/td>\n<\/tr>\n
lapin, m<\/td>\nkanin (kategoriseras som f\u00e5gel)<\/td>\nrabbit (categorised as fowl)<\/td>\n<\/tr>\n
magret\/filet de canard, m<\/td>\nankbr\u00f6st<\/td>\nduck’s breast (off the bone), fillet<\/td>\n<\/tr>\n
oeuf, m, oeufs, pl.<\/td>\n\u00e4gg [\u00f6f] i sing., [\u00f6] i pl.<\/td>\negg<\/td>\n<\/tr>\n
oie, f<\/td>\ng\u00e5s<\/td>\ngoose<\/td>\n<\/tr>\n
pintade, f<\/td>\np\u00e4rlh\u00f6na (som smakrik kyckling med m\u00f6rkare k\u00f6tt)<\/td>\nguinea fowl<\/td>\n<\/tr>\n
pintadeau, m<\/td>\n11 veckor gammal pintade<\/td>\n11 weeks old pintade<\/td>\n<\/tr>\n
plum\u00e9<\/td>\nplockad<\/td>\nplucked<\/td>\n<\/tr>\n
poularde, f<\/td>\ng\u00f6dd ungh\u00f6na<\/td>\nyoung chicken<\/td>\n<\/tr>\n
poule, f<\/td>\nh\u00f6na<\/td>\nhen<\/td>\n<\/tr>\n
poulet, m (poulet de Bresse, patte noire, poulet jaune…)<\/td>\nkyckling (~ 3 m\u00e5nader)<\/td>\nchicken (~ 3 months)<\/td>\n<\/tr>\n
poussin, m<\/td>\nliten kyckling (~1 m\u00e5nad)<\/td>\nsmall chicken (~1 month)<\/td>\n<\/tr>\n
pr\u00e9par\u00e9 pour r\u00f4tir<\/td>\nuppbunden<\/td>\ntrussed<\/td>\n<\/tr>\n
r\u00e2ble, m (de lapin)<\/td>\n(kanin) rygg<\/td>\nsaddle (of rabbit)<\/td>\n<\/tr>\n
vid\u00e9 et par\u00e9<\/td>\nurtagen och iordninggjord<\/td>\ndrawn and prepared<\/td>\n<\/tr>\n
volaille, f<\/td>\ntamf\u00e5gel<\/td>\nfowl<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a9 Copyright BKWine<\/p>\n

This glossary is available to you free of charge. In return we ask that you help us improve it.<\/p>\n

Send us a message if you have any corrections, additions, questions or other comments!<\/p>\n

Go to the main page of the food dictionary<\/a>!<\/p>\n","protected":false},"excerpt":{"rendered":"

Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista VOLAILLE, f F\u00c5GEL POULTRY aiguillette, f tunn skiva fr\u00e5n br\u00f6stet thin slice from the breast aile, f br\u00f6stbit, vinge breast on the bone, wing caille, f vaktel quail canard de Barbarie stor sorts anka (mindre fet) (big) type of duck (less fatty), Barbary […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[840,2266],"class_list":["post-4945","post","type-post","status-publish","format-standard","hentry","category-food-dictionary","tag-mat","tag-ordlista"],"_links":{"self":[{"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/posts\/4945","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/comments?post=4945"}],"version-history":[{"count":0,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/posts\/4945\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/media?parent=4945"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/categories?post=4945"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/tags?post=4945"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}