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500

{"fr": "Vermicelle de soja, sèche", "en": "Soy vermicelli, dry"}

501

{"fr": "Vermicelle de soja, cuite, non salée", "en": "Soy vermicelli, cooked, unsalted"}

502

{"fr": "Bigorneau, cuit", "en": "Lobster, cooked"}

503

{"fr": "Calmar ou calamar ou encornet, cru", "en": "Squid or squid, raw"}

504

{"fr": "Calmar ou Calamar ou encornet, à la romaine (beignet)", "en": "Squid or squid, roman style (fritter)"}

505

{"fr": "Coquille Saint-Jacques, noix et corail, crue", "en": "Scallop, nut and coral, raw"}

506

{"fr": "Coquille Saint-Jacques, noix et corail, cuite", "en": "Scallop, walnut and coral, cooked"}

507

{"fr": "Crabe, miettes et ou pattes décortiquées, appertisé, égoutté", "en": "Crab, flaked and/or shelled, drained"}

508

{"fr": "Crevette grise, cuite", "en": "Brown shrimp, cooked"}

509

{"fr": "Crevette, cuite", "en": "Shrimp, cooked"}

510

{"fr": "Escargot, cru", "en": "Snail, raw"}

511

{"fr": "Homard, bouilli/cuit à l'eau", "en": "Lobster, boiled/cooked"}

512

{"fr": "Homard, cru", "en": "Lobster, raw"}

513

{"fr": "Huître, sans précision, crue", "en": "Oyster, unspecified, raw"}

514

{"fr": "Langoustine, panée, frite", "en": "Langoustine, breaded, fried"}

515

{"fr": "Moule, bouillie/cuite à l'eau", "en": "Mussel, boiled/cooked in water"}

516

{"fr": "Moule commune, crue", "en": "Mussel, raw"}

517

{"fr": "Langouste, crue", "en": "Lobster, raw"}

518

{"fr": "Seiche, crue", "en": "Cuttlefish, raw"}

519

{"fr": "Clam, Praire ou Palourde, cru", "en": "Clam, Prawn or Clam, raw"}

520

{"fr": "Poulpe, cru", "en": "Octopus, raw"}

521

{"fr": "Bulot", "en": "Whelk"}

522

{"fr": "Buccin", "en": "Whelk"}

523

{"fr": "Crevette, crue", "en": "Shrimp, raw"}

524

{"fr": "Langouste, bouillie/cuite à l'eau", "en": "Lobster, boiled/cooked in water"}

525

{"fr": "Beignet de crevette", "en": "Shrimp fritters"}

526

{"fr": "Langoustine, crue", "en": "Lobster, raw"}

527

{"fr": "Crabe ou Tourteau, bouilli/cuit à l'eau", "en": "Crab or edible crab, boiled/cooked in water"}

528

{"fr": "Moule de Méditerranée, crue", "en": "Mediterranean mussel, raw"}

529

{"fr": "Clam, Praire ou Palourde, bouilli/cuit à l'eau", "en": "Clam, Prawn or Clam, boiled/cooked in water"}

530

{"fr": "Moule, appertisée, égouttée", "en": "Mussel, appertized, drained"}

531

{"fr": "écrevisse, crue", "en": "Crayfish, raw"}

532

{"fr": "écrevisse, cuite", "en": "Crayfish, cooked"}

533

{"fr": "Crevette rose bouquet, cuite", "en": "Pink shrimp, cooked"}

534

{"fr": "Huître creuse, crue", "en": "Oyster, hollow, raw"}

535

{"fr": "Huître plate, crue", "en": "Oyster, flat, raw"}

536

{"fr": "Calmar ou calamar ou encornet, bouilli/cuit à l'eau", "en": "Squid, boiled/cooked in water"}

537

{"fr": "Crevette, surgelée, crue", "en": "Shrimp, frozen, raw"}

538

{"fr": "Crabe, cru", "en": "Crab, raw"}

539

{"fr": "Ormeau, cru", "en": "Abalone, raw"}

540

{"fr": "Escargot en sauce au beurre persillé, préemballé, cuit", "en": "Snail in parsley butter sauce, pre-packaged, cooked"}

541

{"fr": "Fruits de mer", "en": "Seafood"}

542

{"fr": "Langoustine, bouillie/cuite à l'eau", "en": "Norway lobster, boiled/cooked in water"}

543

{"fr": "Coquille Saint-Jacques, noix, crue", "en": "Scallop, nutty, raw"}

544

{"fr": "Pecten d'Amérique ou Peigne du canada, noix, crue", "en": "American Pecten or Canadian Comb, nut, raw"}

545

{"fr": "Pétoncle ou Peigne du Pérou, noix, crue", "en": "Scallop or Peruvian comb, nut, raw"}

546

{"fr": "Araignée de mer, cuite", "en": "Spider crab, cooked"}

547

{"fr": "Crevette rose, crue", "en": "Pink shrimp, raw"}

548

{"fr": "Crevette pattes blanches, cuite", "en": "Shrimp, white leg, cooked"}

549

{"fr": "Crevette géante tigrée, cuite", "en": "Giant tiger shrimp, cooked"}

550

{"fr": "Crevette royale rose, cuite", "en": "King prawn, cooked"}

551

{"fr": "Poulpe, cuit", "en": "Octopus, cooked"}

552

{"fr": "Fruits de mer, cuits, surgelés", "en": "Seafood, cooked, frozen"}

553

{"fr": "Moules à la sauce catalane ou escabèche (tomate), appertisée, égouttée", "en": "Mussels in Catalan sauce or escabeche (tomato), appertized, drained"}

554

{"fr": "Moules marinières (oignons et vin blanc)", "en": "Mussels in marinara (onions and white wine)"}

555

{"fr": "Moules farcies (matière grasse, persillade) s, crues", "en": "Stuffed mussels (fat, parsley), raw"}

556

{"fr": "Calmar ou encornet, frit ou poêlé avec matière grasse", "en": "Squid or squid, fried or pan-fried with fat"}

557

{"fr": "Escargot, sans matière grasse ajoutée, cuit", "en": "Snail, without added fat, cooked"}

558

{"fr": "Ail", "en": "Garlic"}

559

{"fr": "Bouillon de boeuf, déshydraté", "en": "Beef Broth, dehydrated"}

560

{"fr": "Cerfeuil, frais", "en": "Chervil, fresh"}

561

{"fr": "Ciboule ou Ciboulette, fraîche", "en": "Chives, fresh"}

562

{"fr": "Cornichon, au vinaigre", "en": "Pickle, pickled"}

563

{"fr": "Curry, poudre", "en": "Curry Powder"}

564

{"fr": "Gingembre, poudre", "en": "Ginger, powdered"}

565

{"fr": "Gélatine, sèche", "en": "Gelatin, Dry"}

566

{"fr": "Ketchup, préemballé", "en": "Ketchup, pre-packaged"}

567

{"fr": "Levure alimentaire", "en": "Yeast, edible"}

568

{"fr": "Levure de boulanger, compressée", "en": "Baker's yeast, compressed"}

569

{"fr": "Moutarde", "en": "Mustard"}

570

{"fr": "Persil, frais", "en": "Parsley, fresh"}

571

{"fr": "Poivre noir, poudre", "en": "Black pepper, powder"}

572

{"fr": "Raifort, cru", "en": "Horseradish, raw"}

573

{"fr": "Sel blanc alimentaire, non iodé, non fluoré (marin, ignigène ou gemme)", "en": "Salt, white, non-iodized, non-fluorinated (sea salt, igneous or rock salt)"}

574

{"fr": "Vinaigre", "en": "Vinegar"}

575

{"fr": "Poivre blanc, poudre", "en": "White pepper, powder"}

576

{"fr": "Moutarde à l'ancienne", "en": "Old Fashioned Mustard"}

577

{"fr": "Ail séché, poudre", "en": "Dried Garlic Powder"}

578

{"fr": "Persil, séché", "en": "Parsley, dried"}

579

{"fr": "Cannelle, poudre", "en": "Cinnamon, powder"}

580

{"fr": "Coriandre, graine", "en": "Coriander Seed"}

581

{"fr": "Menthe, fraîche", "en": "Mint, Fresh"}

582

{"fr": "Menthe, séchée", "en": "Mint, dried"}

583

{"fr": "Basilic, séché", "en": "Basil, Dried"}

584

{"fr": "Basilic, frais", "en": "Basil, Fresh"}

585

{"fr": "Marjolaine, séchée", "en": "Marjoram, Dried"}

586

{"fr": "Origan, séché", "en": "Oregano, Dried"}

587

{"fr": "Romarin, séché", "en": "Rosemary, Dried"}

588

{"fr": "Sauge, séchée", "en": "Sage, Dried"}

589

{"fr": "Thym, séché", "en": "Thyme, dried"}

590

{"fr": "Safran", "en": "Saffron"}

591

{"fr": "Câpres, au vinaigre", "en": "Capers, Pickled"}

592

{"fr": "Cumin, graine", "en": "Cumin, seed"}

593

{"fr": "Tapenade", "en": "Tapenade"}

594

{"fr": "Sel au céleri", "en": "Salt with celery"}

595

{"fr": "Levure de boulanger, déshydratée", "en": "Baker's yeast, dehydrated"}

596

{"fr": "Levure chimique ou Poudre à lever", "en": "Baking powder or baking powder"}

597

{"fr": "Noix de muscade", "en": "Nutmeg"}

598

{"fr": "Paprika", "en": "Paprika"}

599

{"fr": "Sauce tartare", "en": "Tartar sauce"}