A French-Swedish-English dictionary of food terminology<\/p>\n
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| BOUCHERIE<\/b><\/td> | SLAKTARE<\/b><\/td> | BUTCHER<\/b><\/td>\n<\/tr>\n| BOEUF, m<\/b><\/td> | N\u00d6TK\u00d6TT<\/b><\/td> | BEEF<\/b><\/td>\n<\/tr>\n | aiguillette de rumsteck<\/td> | bakre delen av rostbiffen<\/td> | ?<\/td>\n<\/tr>\n | aloyau -> faux-filet<\/td> | <\/td> | <\/td>\n<\/tr>\n | bavette\/pav\u00e9\/steak<\/td> | biffar med olika form<\/td> | steaks of different types (bavette=undercut)<\/td>\n<\/tr>\n | bifteck<\/td> | (kan vara, men \u00e4r inte alltid) toppen p\u00e5 fil\u00e9n<\/td> | ?<\/td>\n<\/tr>\n | boeuf hach\u00e9<\/td> | malet k\u00f6tt, k\u00f6ttf\u00e4rs<\/td> | minced meat (UK), mince ground beef (US)<\/td>\n<\/tr>\n | boite \u00e0 moelle<\/td> | m\u00e4rgpipa<\/td> | marrowbone<\/td>\n<\/tr>\n | collier, m<\/td> | h\u00f6grev<\/td> | <\/td>\n<\/tr>\n | c\u00f4te de boeuf<\/td> | t-bone stek utan fil\u00e9n, dvs \u0093n\u00f6tkotlett\u0094, p\u00e5 samma s\u00e4tt som fl\u00e4skkotlett. Utan benet = ryggbiff \/ utskuren biff. Med ben, utan fil\u00e9 = klubbstek \/ enkelbiff. Med ben, med fil\u00e9 = T-bensstek \/ dubbelbiff<\/td> | T-bone steak without fillet but on the bone. Without the bone = sirloin.<\/td>\n<\/tr>\n | c\u00f4te, f<\/td> | revben<\/td> | rib<\/td>\n<\/tr>\n | culotte, f<\/td> | oxstek<\/td> | <\/td>\n<\/tr>\n | entrec\u00f4te, f<\/td> | entrec\u00f4te<\/td> | entrecote, rib steak<\/td>\n<\/tr>\n | faux-filet, m<\/td> | utskuren biff<\/td> | sirloin steak<\/td>\n<\/tr>\n | filet (m) de boeuf<\/td> | oxfil\u00e9<\/td> | filet of beef<\/td>\n<\/tr>\n | g\u00eete (\u00e0 la noix), tendre de la tranche, ronde de g\u00eete<\/td> | innanl\u00e5r<\/td> | thick flank (?)<\/td>\n<\/tr>\n | joue (f) de boeuf<\/td> | oxkinder (anv\u00e4nds i traditionell husmanskost)<\/td> | beef cheeks (maybe this has another name in English?) (used in traditional \u0093country\u0094 cuisine)<\/td>\n<\/tr>\n | langue, f<\/td> | tunga<\/td> | tongue<\/td>\n<\/tr>\n | maturation (maturation de boeuf. Sometimes<\/i> vieillissement)<\/td> | m\u00f6rning, h\u00e4ngm\u00f6rning<\/td> | hanging meat (to make it more tender)<\/td>\n<\/tr>\n | moelle, f [mwal]<\/td> | m\u00e4rg<\/td> | (bone) marrow<\/td>\n<\/tr>\n | museau, m<\/td> | mule<\/td> | brawn (UK), headcheese (US)<\/td>\n<\/tr>\n | onglet, m<\/td> | slaksida (en styckningsdel som knappast f\u00f6rekommer i Sverige \u0096 skuren l\u00e4ngs med k\u00f6ttfibrerna, mycket m\u00f6r med kraftig smak)<\/td> | <\/td>\n<\/tr>\n | os, m<\/td> | ben [\u00e5s] i sing, [\u00e5] i pl.<\/td> | bone<\/td>\n<\/tr>\n | os \u00e0 moelle<\/td> | m\u00e4rgben<\/td> | <\/td>\n<\/tr>\n | paleron, m<\/td> | h\u00f6grev<\/td> | chuck steak<\/td>\n<\/tr>\n | pav\u00e9 (de rumsteak)<\/td> | tjockt skuren biff<\/td> | thickly cut rump steak<\/td>\n<\/tr>\n | point (m) de culotte<\/td> | fransyska<\/td> | rump steak piece<\/td>\n<\/tr>\n | poitrine de boeuf, macreuse \u00e0 pot-au-feu, plat de c\u00f4te<\/td> | oxbringa<\/td> | brisket<\/td>\n<\/tr>\n | pot-au-feu<\/td> | (k\u00f6tt till) k\u00f6ttgryta<\/td> | stewing beef<\/td>\n<\/tr>\n | queue (f) de boeuf<\/td> | oxsvans<\/td> | oxtail<\/td>\n<\/tr>\n | rosbif, m<\/td> | rostbiff<\/td> | joint of beef (to make a roast beef)<\/td>\n<\/tr>\n | r\u00f4ti, m<\/td> | stek<\/td> | joint of beef (to make a roast beef)<\/td>\n<\/tr>\n | rumsteck<\/td> | rostbiff<\/td> | ?<\/td>\n<\/tr>\n | tournedos, m<\/td> | mittbit p\u00e5 fil\u00e9n<\/td> | ?<\/td>\n<\/tr>\n | tranche (f) de grasse<\/td> | ytterl\u00e5r<\/td> | ?<\/td>\n<\/tr>\n | tripes, f pl.<\/td> | komage<\/td> | tripes<\/td>\n<\/tr>\n | PORC, m, COCHON<\/b><\/td> | FL\u00c4SK\/GRISK\u00d6TT<\/b><\/td> | PORK<\/b><\/td>\n<\/tr>\n | cochon (m) de lait<\/td> | sp\u00e4dgris<\/td> | suckling pig<\/td>\n<\/tr>\n | c\u00f4te de porc<\/td> | fl\u00e4skkotletter<\/td> | pork chops<\/td>\n<\/tr>\n | couenne, f<\/td> | fl\u00e4sksv\u00e5l<\/td> | (pork) rind<\/td>\n<\/tr>\n | couennes risoll\u00e9es<\/td> | knaperstekt sv\u00e5l<\/td> | pork crackling<\/td>\n<\/tr>\n | \u00e9chine, f<\/td> | fl\u00e4skkarr\u00e9<\/td> | pork loin<\/td>\n<\/tr>\n | filet mignon de porc<\/td> | fl\u00e4skfil\u00e9<\/td> | filet mignon\u0085<\/td>\n<\/tr>\n | jambon<\/td> | skinka<\/td> | ham<\/td>\n<\/tr>\n | jarret (m) de porc<\/td> | fl\u00e4skl\u00e4gg<\/td> | knuckle \/ shin of pork (UK), shank of pork (US)<\/td>\n<\/tr>\n | pied (m) de porc<\/td> | grisfot<\/td> | pig\u0092s trotter<\/td>\n<\/tr>\n | poitrine de porc<\/td> | fl\u00e4skbringa?<\/td> | belly of pork<\/td>\n<\/tr>\n | r\u00f4ti (m) de porc<\/td> | fl\u00e4skstek\/utskuren kotlettrad<\/td> | joint of pork (to make a roast of pork)<\/td>\n<\/tr>\n | souris \u2192 jarret<\/td> | <\/td> | <\/td>\n<\/tr>\n | travers (m) de porc<\/td> | revbensspj\u00e4ll<\/td> | spare ribs<\/td>\n<\/tr>\n | AGNEAU, m<\/b><\/td> | LAMM<\/b><\/td> | LAMB\/MUTTON<\/b><\/td>\n<\/tr>\n | agneau de lait<\/td> | dilamm<\/td> | new season\u0092s lamb<\/td>\n<\/tr>\n | cervelle, cerveau(x)<\/td> | hj\u00e4rna<\/td> | brain<\/td>\n<\/tr>\n | carr\u00e9 (f) d\u0092agneau<\/td> | lammkotlettrad (odelad, att ugnsteka)<\/td> | rack of lamb<\/td>\n<\/tr>\n | collet, m<\/td> | hals (till gryta)<\/td> | neck of lamb<\/td>\n<\/tr>\n | c\u00f4te d\u0092agneau<\/td> | lammkotletter<\/td> | lamb chops<\/td>\n<\/tr>\n | c\u00f4te-filet<\/td> | lammsadel<\/td> | saddle<\/td>\n<\/tr>\n | d\u00e9soss\u00e9<\/td> | urbenad<\/td> | without the bone, deboned<\/td>\n<\/tr>\n | \u00e9paule, f<\/td> | bog<\/td> | shoulder<\/td>\n<\/tr>\n | gigot, m<\/td> | lammstek, -kyl<\/td> | leg (joint, roast) of lamb<\/td>\n<\/tr>\n | mouton, m<\/td> | f\u00e5r<\/td> | mutton<\/td>\n<\/tr>\n | rognon (m) d\u0092agneau<\/td> | lammnjure<\/td> | kidney of lamb<\/td>\n<\/tr>\n | selle (f) d\u0092agneau<\/td> | (ovanlig beteckning p\u00e5) lammsadel<\/td> | (occasionally used term for) \u0093double\u0094 rack, saddle<\/td>\n<\/tr>\n | tranche (f) de gigot<\/td> | skiva av lammsteken<\/td> | slice of the leg (as steak)<\/td>\n<\/tr>\n | VEAU, m<\/b><\/td> | KALV<\/b><\/td> | VEAL<\/b><\/td>\n<\/tr>\n | cervelle, f<\/td> | hj\u00e4rna<\/td> | brain<\/td>\n<\/tr>\n | c\u00f4te (f) de veau<\/td> | kalvkotlett<\/td> | veal chop<\/td>\n<\/tr>\n | escalope (f) de veau<\/td> | kalvschnitzel<\/td> | veal scallop<\/td>\n<\/tr>\n | foie (m) de veau<\/td> | kalvlever<\/td> | liver of veal<\/td>\n<\/tr>\n | jarret (m) de veau<\/td> | kalvl\u00e4gg (t ex till osso bucco)<\/td> | knuckel\/shin of veal (UK), shank (US)<\/td>\n<\/tr>\n | noix, f<\/td> | ytterl\u00e5r<\/td> | cushion, eye of veal<\/td>\n<\/tr>\n | poitrine, f<\/td> | bringa<\/td> | breast of veal<\/td>\n<\/tr>\n | quasi, m<\/td> | fransyskan<\/td> | upper part of leg of veal<\/td>\n<\/tr>\n | ris (m) de veau<\/td> | kalvbr\u00e4ss<\/td> | sweetbread<\/td>\n<\/tr>\n | rognon (m) de veau<\/td> | kalvnjure<\/td> | kidney of veal<\/td>\n<\/tr>\n | sous noix<\/td> | innanl\u00e5r<\/td> | silverside<\/td>\n<\/tr>\n | tendron (m) de veau<\/td> | tunnbringa (till gryta, t ex blanquette de veau)<\/td> | tendron (UK), plate of veal (US)<\/td>\n<\/tr>\n | CHEVALINE<\/b><\/td> | Slaktare specialiserad p\u00e5 h\u00e4stk\u00f6tt<\/b><\/td> | Horsemeat Butcher<\/b><\/td>\n<\/tr>\n | NB: \u0093\u00e0 cheval\u0094<\/td> | Anv\u00e4nds om ett stekt \u00e4gg lagt ovanp\u00e5 n\u00e5got annat: \u0093hamburger oeuf \u00e0 cheval\u0094 \u00e4r inte en h\u00e4sthamburgare, utan en hamburgare med ett stekt \u00e4gg p\u00e5 toppen.<\/td> | This has nothing to do with horse meat. It is normally used for a fried egg put on top on something else, e.g. a hamburger or pizza: \u0093hamburger oeuf \u00e0 cheval\u0094 is thus not a horse meat hamburger.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n | \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 |