CODEX Flashcards

1
Q

TEMA 6 DEL PROGRAMA

A

POINT 6 DE L’ORDRE DU JOUR.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

FRUTAS Y HORTALIZAS

A

FRUITS ET LÉGUMES

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

DOCUMENTO DE DEBATE

A

DOCUMENT DE DÉBAT

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

MODELO GENERAL DE NORMAS

A

NORME-CADRE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

PRESENTAR COMENTARIOS

A

SOUMETTRE DES COMMENTAIRES

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

GTE

GRUPO DE TRABAJO ELECTRÓNICO

A

GTE GROUPE DE TRAVAIL ÉLECTRONIQUE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

DEBATIR EL PROYECTO

A

EXAMINER LE PROJET

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

CCFFV

COMITÉ DEL CODEX SOBRE FRUTAS Y HORTALIZAS FRESCAS

A

COMITÉ DU CODEX SUR LES FRUITS ET LÉGUMES FRAIS

CODEX COMMITTEE ON FRESH FRUITS AND VEGETABLES

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

ANTECEDENTES

A

CONTEXTE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

“Definición de términos para su aplicación en el

modelo general de las normas del Codex para frutas y hortalizas frescas”.

A

« Définition des

termes en usage dans la norme-cadre du Codex pour les fruits et légumes frais ».

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

UTILIZADO

A

EN USAGE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

TÉRMINOS ADICIONALES

A

AUTRES TERMES

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

APÉNDICE

A

ANNEXE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

LA SECUENCIA

A

L’ORDRE SÉQUENTIEL

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

ÁMBITO DE APLICACIÓN

A

CHAMP D’APPLICATION

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

NORMALIZADO

A

OBJET DE LA NORME

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

TEXTURA

A

CHAIR

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

PROCESAR

A

TRANSFORMER

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

SALAZÓN

A

SALAGE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

DESECACIÓN

A

SÉCHAGE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

CONGELACIÓN

A

CONGÉLATION

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

COCCIÓN

A

CUISSON

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

EXPRIMIDO

A

EXTRACTION DE JUS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

AZUCARADO

A

SUCRAGE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

SECADO

A

SÉCHAGE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

PARA MANTENER EL ESTADO FRESCO

A

VISANT À MAINTENIR LA FRAÎCHEUR

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

LA VIDA ÚTIL

A

LA DURÉE DE CONSERVATION

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

ALMACENAMIENTO

A

STOCKAGE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

MANIPULACIÓN

A

MANUTENTION

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

NATURALEZA CRUDA

A

NATURE BRUTE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

COMO CUANDO SE COSECHAN

A

TEL QU’AU MOMENT DE LA RÉCOLTE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

PLANTA EN FLORACIÓN

A

PLANTE À FLEURS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

SEMILLAS

A

GRAINES

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

MESOCARPIO

A

MESOCARPE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

CARNE O PULPA

A

CHAIR OU PULPE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

PIEL / CÁSCARA

A

PEAU / ÉCORCE / ÉPIDERME

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

FRUTAS CLIMATÉRICAS

A

FRUITS CLIMACTÉRIQUES

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

QUE NO SON FRUTOS

A

NON FRUITIÈRES

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

PEDÚNCULOS (TALLOS)

A

PÉDONCULES (TIGES)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

PUNTO DE EMBARQUE, EN RUTA Y DESTINO

A

POINT D’EXPÉDITION, TRANSIT ET DESTINATION

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

ENVIAR

A

EXPÉDIER

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

CANAL DE COMERCIALIZACIÓN

A

CHAÎNE DE DISTRIBUTION

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

DOCUMENTO DE EMBARQUE

A

DOCUMENT D’EXPÉDITION

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

EMPACADORA

A

USINE D’EMBALLAGE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

ALMACÉN

A

ENTREPÔT

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

EN RUTA

A

TRANSIT

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

FFV

A

FRUITS ET LÉGUMES

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

QUE SE ESTÁ NORMALIZANDO

A

VISÉ PAR LA NORME

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

RIZOMA

A

RHIZOME

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

CULTIVAR

VARIEDADES CULTIVADAS

A

CULTIVAR

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

CRUZARSE

A

ENGENDRER UNE DESCENDENCE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

ORGANISMOS RELACIONADOS

A

ORGANISMES APPARENTÉS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

CRUZAS ENTRE DOS ESPECIES

A

CROISEMENTS ENTRE DEUX ESPÈCES

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

PROCESO INDUSTRIAL

A

TRANSFORMATION INDUSTRIELLE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

PURÉ

A

PURÉE, COULIS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

ENLATADO

A

MISE EN CONSERVE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

DESECACIÓN

A

SÉCHAGE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

RELATIVO A

A

CONCERNANT

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

REQUISITOS MÍNIMOS

A

CARACTÉRISTIQUES MINIMALES

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

PRERREQISITOS ORGANOLÉPTICOS

A

PRÉCONDITIONS ORGANOLEPTIQUES

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
Q

INOCUIDAD ALIMENTARIA

A

SÉCUIRTÉ ALIMENTAIRE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
62
Q

LAS DESVIACIONES / EXCEPCIONES

A

LES ANOMALIES / EXCEPTIONS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
63
Q

TOLERANCIAS PERMITIDAS

A

TOLÉRANCES ADMISES

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
64
Q

EXENTA DE DEFECTOS

FRUTAS Y HORTALIZAS EN FEMENINO

A

EXEMPT DE DÉFAUTS

FRUITS ET LÉGUMES AU MASCULIN

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
65
Q

PODREDUMBRE

A

POURRITURE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
66
Q

DAÑOS CAUSADOS POR MEDIOS FÍSICOS

A

DOMMAGES D’ORIGINE MÉCANIQUE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
67
Q

MATERIAS EXTRAÑAS

A

MATIÈRES ÉTRANGÈRES

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
68
Q

OBJETABLE

A

INDÉSIRABLE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
69
Q

RESIDUOS DE PRODUCCIÓN AGRÍCOLA

A

RÉSIDUS D’INTRANTS AGRICOLES

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
70
Q

VISIBLE A SIMPLE VISTA

A

VISIBLE À L’ŒIL NU

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
71
Q

LENTES DE VISIÓN CORREGIDA

A

VERRES CORRECTEURS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
72
Q

PAPEL TRITURADO

A

PAPIER DÉCHIQUETÉ

73
Q

PALOS

A

RAMEAUX

74
Q

RAMAS

A

BRINDILLES

75
Q

FIRMEZA

LA CONSISTENCIA FIRME

A

FERME, FERMETÉ

76
Q

TURGENCIA

A

TURGESCENCE

77
Q

COMPACIDAD

A

FERMETÉ

78
Q

PENTRÓMETRO

A

PÉNÉTROMÈTRE

79
Q

ALBARICOQUE

A

ABRICOT

80
Q

MELOCOTÓN

A

PÊCHE

81
Q

DURA

A

DUR, VERT

82
Q

ES FIRME Y NO CEDE A LA PRESIÓN

A

EST TENACE ET RÉSISTE À LA PRESSION

83
Q

MADURA FIRME

A

FERME ET MÛR

84
Q

DEMASIADO MADURA

A

MOU

SUR-MATURITÉ

85
Q

RAÍCES
RIZOMAS
TUBÉRCULOS

A

RACINES
RHIZOMES
TUBERCULES

86
Q

HORTALIZAS DE HOJA VERDE

A

LÉGUMES À FEUILLE

87
Q

TURGENTES, SÓLIDAS Y RESISTENTES

A

CROQUANTES, NON FLÉTRIES OU RAMOLLIES

88
Q

PIEL

A

ÉPIDERME

89
Q

SÓLIDO

A

TENACE

90
Q

CONSISTENTE

A

CONSISTENT

91
Q

CEDE POCO A LA PRESIÓN MODERADA

A

RÉSISTANT AU TOUCHER

92
Q

CURCUBITÁCEAS

A

CURCUBITACÉES

93
Q

BERENJENAS

A

AUBERGINES

94
Q

CARNOSO

CARNOSIDAD

A

JUTEUX

JUTOSITÉ

95
Q

QUEBRADIZO

A

CASSANT

96
Q

ESTO DENOTA UNA CONDICIÓN DE FRESCURA

A

CECI CONSTITUE UN INDICATIF D’UN ÉTAT FRAIS

97
Q

TIERNO

A

TENDRE

98
Q

FLÁCIDO

A

MOU

99
Q

FLEXIBLE

A

MALLÉABLE

100
Q

PÉRDIDA DE NUTRIENTES

A

DÉPERDITION D’ÉLÉMENTS NUTRITIFS

101
Q

CONDICIONES DE ALMACENAMIENTO INADECUADAS

A

CONDITIONS D’ENTREPOSAGE INADÉQUATES

102
Q

APARICIÓN DE BROTES

A

GERMINATION

103
Q

ZANAHORIAS CON MADUREZ EXCESIVA

A

CAROTTES ÂGÉES

104
Q

ENCOGIDO
ARRUGADO
CONTRAIDO

A

RABOUGRI
RACORNI
FLÉTRI
RIDÉ

105
Q

DOCUMENTOS DE MESA

A

DOCUMENTS DE TRAVAIL

106
Q

ESPONJOSO

A

SPONGIEUX

107
Q

COMPRIMIR

A

COMPRESSER

108
Q

ABIERTA Y SUELTA

A

LÂCHE ET SANS CONSISTENCE

109
Q

CEPE

A

CEE-ONU

110
Q

LECHUGA O REPOLLO MAL DIRIGIDO

A

MAL POMMÉ

111
Q

CON PRESENCIA DE BROTES

A

GERMÉS

112
Q

PLAGAS

A

PARASITES

113
Q

QUEMADURA POR CONGELACIÓN

A

GERÇURES

114
Q

PULPA CONGELADA

A

CHAIR GELÉE

115
Q

REMOCIÓN

A

RETRAIT

116
Q

CÁMARA FRIGORÍFICA

A

CHAMBRE FROIDE

117
Q

PROGRESIVOS Y NO PROGRESIVOS

A

ÉVOLUTIFS OU NON

118
Q

LESIÓN

MAGULLADURAS

A

MEURTRISSURE

119
Q

APERTURAS EN LA PIEL

A

ÉRAFLURE

120
Q

MANCHAS ROJIZAS

A

ROUSSISEMENT

121
Q

MAGULLADURA

A

MEURTRISSURE

122
Q

QUEMADURA PRODUCIDA POR EL SOL

A

COUP DE SOLEIL

123
Q

ESCALDADURA SOLAR

A

BRÛLURE DU SOLEIL

124
Q

CONGELACIÓN

A

GERÇURE

125
Q

ROCE DE LA RAMA

A

FROTTEMENT DES RAMEAUX

126
Q

DETERIORO

A

DÉGRADATION

127
Q

PRODREDUMBRE

A

POURRITURE

128
Q

MOHO

A

MOISISSURE

129
Q

FASE

A

STADE

130
Q

TRANSLÚCIDO

A

TRANSLUCIDE, ASPECT VITREUX

131
Q

DEFECTOS DE FORMA

A

DÉFORMÉ

132
Q

DEFECTOS SEVEROS DE FORMA

A

DIFFORME

133
Q

DAÑO

A

DOMMAGE

134
Q

REQUISITOS MÍNIMOS

A

EXIGENCES MINIMUM

135
Q

CONTENIDO DE AZÚCAR

A

TENEUR EN SUCRE

136
Q

RELACIÓN AZÚCAR / ÁCIDO

A

RATIO SUCRE / ACIDE

137
Q

CONTENIDO DE JUGO

A

TENERU EN JUS

138
Q

PRUEBA DE PRESIÓN DE LA PULPA

A

TEST DE PRESSION DE LA CHAIR

139
Q

COMPACIDAD

A

TENACITÉ

140
Q

CATEGORÍA EXTRA

A

CATÉGORIE EXTRA

141
Q

CUMPLIR CON LOS REQUISITOS MÍNIMOS

A

ÊTRE CONFORME AUX CARACTÉRISTIQUES MINIMALES

142
Q

DISPOSICIÓN EN CONTRARIO

A

DISPOSITION CONTRAIRE

143
Q

DEFECTOS LEVES

A

LÉGERS DÉFAUTS

144
Q

CONTRASTAR

A

TRANCHER

145
Q

CALIDAD COMERCIAL

A

QUALITÉ MARCHANDE

146
Q

CLASIFICACIÓN POR CALIBRES

A

CALIBRAGE

147
Q

ENVASE

A

EMBALLAGE

148
Q

CONTEO

A

NOMBRE

149
Q

LONGITUD

A

LONGUEUR

150
Q

TALLO / PEDÚNCULO

A

TIGE / PÉDONCULE

151
Q

FLORACIÓN, EXTREMO DEL CRECIMIENTO, ÁPICE

A

FLEUR, EXTRÉMITÉ, SOMMET

152
Q

ÁNGULO RECTO

A

ANGLE DROIT

153
Q

RANGO

A

FOURCHETTE

154
Q

CALIBRE INFERIOR

A

SOUS-CALIBRÉ

155
Q

CALIBRE SUPERIOR

A

SURCALIBRÉ

156
Q

DESVIACIÓN

A

ÉCART

157
Q

RELATIVO A

A

CONCERNANT

158
Q

LOTE

A

LOT

159
Q

SUBLOTE

A

SOUS-LOT

160
Q

ENVASADO

A

CONDITIONNEMENT

161
Q

CONTENEDOR INDIVIDUAL

A

EMBALLAGE INDIVIDUEL

162
Q

MANEJO, MAN IPULACIÓN

A

MANUTENTION

163
Q

ALMACENAMIENTO

A

ENTREPOSAGE

164
Q

ENVASE DESTINADO A LA VENTA

A

EMBALLAGE DE VENTE

165
Q

CALABAZA DE INVIERNO

A

CITROUILLE

166
Q

CONTENEDORES DE GRANEL

A

VRAC

167
Q

RECIPIENTE, CONTENEDOR

A

CONTENEUR

168
Q

TARIMAS

A

CAISSE-PALETTES

169
Q

ETIQUETADO

A

ÉTIQUETAGE

170
Q

ETIQUETAS PEGADAS, ETIQUETA ADHESIVA

A

AUTOCOLLANTS APPOSÉS

171
Q

MARCA REGISTRADA

A

MARQUE COMMERCIALE

172
Q

VENTA AL POR MAYOR
VS
VENTA AL POR MENOR

A

VENTE EN GROS
VS
VENTE AU DÉTAIL

173
Q

DENOMINACIÓN

A

CLASSIFICATION

174
Q

SELLO

A

TAMPON

175
Q

TÉRMINOS ADICIONALES

A

AUTRES TERMES

176
Q

REBLANDECIMIENTO

A

RAMOLLISSEMENT

177
Q

NO APTO PARA EL CONSUMO

A

IMPROPRE À LA CONSOMMATION

178
Q

MODELO GENERAL

A

NORME CADRE

179
Q

ELIMINAR

A

BIFFER