Etymology
How many definitions for poutine are there?
Poutine
Poutine Colors of noise Poutine Integral Uniform space
Poutine-Variations Colors_of_noise-Informal_definitions Poutine-Etymology Integral-Formal_definitions Uniform_space-Definition
There are many variations of poutine. Some restaurants offer poutine with such additions as chicken, bacon, or Montreal-style smoked meat. Some such restaurants even boast a dozen or more variations of poutine. For instance, more upscale poutine with three-pepper sauce, merguez sausage, foie gras or even caviar and truffle can be found. Some variations eliminate the cheese, but most Québécois would call such a dish a "frite sauce" ("french fries with sauce") rather than poutine. Shawinigan and some other regions have "patate-sauce-choux" where shredded raw cabbage replaces cheese. Fast food combination meals in Canada often have the option of getting french fries "poutinized" by adding cheese curds (or shredded cheese in the Prairies and Western Canada) and gravy. Over the years, there have been many variations to this Classic Canadian Dish. Sweet potato, for example, has been invented to be a healthy alternative to french fries. The idea of adding dietary fiber and vitamins in this classic dish is widely appraised by the public. Outside Canada, poutine is found in northern border regions of the United States such as New England, the Pacific Northwest and the Upper Midwest. These regions offer further variations of the basic dish. Cheeses other than fresh curds are commonly used (most commonly mozzarella cheese), along with beef, brown or turkey gravy. In the county culture especially, a mixed fry can also come with cooked ground beef on top and is referred to as a hamburger mix, though this is less popular than a regular mix. 
There are also many colors used without precise definitions (or as synonyms for formally defined colors), sometimes with multiple definitions. 
The "Dictionnaire historique du français québécois" lists 15 different meanings of "poutine" in Quebec and Acadian French, most of which are for kinds of food; the word "poutine" in the meaning "fries with cheese and gravy" is dated to 1978. Other definitions of the word have been in use at least since 1810. While the exact provenance of the word ""poutine"" is uncertain, some of its meanings undoubtedly result at least in part from the influence of the English word "pudding". Among its various culinary senses, that of "a dessert made from flour or bread crumbs" most clearly shows this influence; the word "pouding", borrowed from the English "pudding", is in fact a synonym in this sense. The pejorative meaning "fat person" of "poutine" (used especially in speaking of a woman) is believed to derive from the English "pudding" "a person or thing resembling a pudding" or "stout, thick-set person". In other meanings of "poutine", the existence of a relation to the English word "pudding" is uncertain. One of these additional meanings — the one from which the name of the dish with fries is thought to derive — is "unappetizing mixture of various foods, usually leftovers." This sense may also have given rise to the meaning "complicated business, complex organization; set of operations whose management is difficult or problematic. "The "Dictionnaire historique" mentions the possibility that the form "poutine" is simply a gallicization of the word "pudding". However, it considers it more likely that it was inherited from regional languages spoken in France, and that some of its meanings resulted from the later influence of the similar-sounding English word "pudding". It cites the Provençal forms "poutingo" "bad stew" and "poutité" "hodgepodge" or "crushed fruit or foods"; "poutringo" "mixture of various things" in Languedocien; and "poutringue", "potringa" "bad stew" in Franche-Comté as possibly related to "poutine". The meaning "fries with cheese and gravy" of "poutine" is among those held as probably unrelated to "pudding" provided the latter view is correct.
There are many ways of formally defining an integral, not all of which are equivalent. The differences exist mostly to deal with differing special cases which may not be integrable under other definitions, but also occasionally for pedagogical reasons. The most commonly used definitions of integral are Riemann integrals and Lebesgue integrals. 
There are three equivalent definitions for a uniform structure. 