Terminolgy of chocolate dessert in the selected expert source

Magistrsko delo z naslovom Terminologija čokoladnih sladic v izbranem strokovnem viru v teoretičnem delu obravnava tematiko čokoladnih sladic, njihov nastanek z razvojem slaščičarske obrti in odkritjem kakavovca ter njegovo predelavo v čokolado, ki predstavlja bistveno sestavino čokoladnih sladic. Posveča se tudi področjema terminologije in terminografije. V empiričnem delu je v ospredju izrazje s področja čokoladnih sladic, izpisano iz izbranega strokovnega vira z naslovom Zlata knjiga – čokolada (Remškar 2007), in njegova jezikoslovna analiza na pravopisni, izrazni in pomenski ravni. Ugotovljeno je, da je analizirano izrazje večinoma večbesedno, pri čemer se večina terminov začenja s pridevnikom čokoladen (npr. čokoladna karamela, čokoladna palačinka, čokoladni kipnik, čokoladni narastek, čokoladno pecivo, čokoladno srce)termini so pogosto sestavljeni iz samostalnikov in pridevnikov, pri tem pa je samostalnik v posameznih primerih tudi prevzeta beseda v citatnem zapisu, npr. čokoladni crème brulée, čokoladni petit-fours. Zbrani izrazi so v ustreznem pomenu v veliki meri prisotni v korpusu Gigafida, kjer lahko imajo dodana tudi opisna poimenovanja za lažjo razumljivost in koristne informacije o okoliščinah rabe, izvoru ipd. V Slovarju slovenskega knjižnega jezika analizirani termini večinoma še niso evidentirani.The theoretical part of Master\u27s thesis titled Terminology of chocolate desserts in the selected expert source deals with the theme of chocolate desserts, their creation by developing of confectionery craft, and discovery of cocoa and its processing into chocolate, which is an essential ingredient of chocolate desserts. It also focuses on the fields of terminology and terminography. At the forefront of the empirical part there is terminology in the field of chocolate desserts, collected from the selected expert source titled Zlata knjiga – čokolada (The Golden Book of Chocolate) (Remškar 2007), and its linguistic analysis at the spelling, expressive, and semantic level. The conclusion has been made that the analysed terminology mainly consists of multi-words, with most of the terms beginning with the adjective chocolate (e.g. chocolate toffee, chocolate pancake, chocolate trifle, chocolate soufflé, chocolate pastry, chocolate heart)terms are often composed of nouns and adjectives, while in some cases the noun is a foreign word, e.g. chocolate crème brulée, chocolate petit-fours. The collected expressions of relevant meaning are largely present in the Gigafida corpus, where they may have also had added a descriptive designation for easier understanding and useful information about collocations, origin, etc. The analysed terms have mostly not yet been recorded in Dictionary of Standard Slovene