GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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02:24 Aug 25, 2016 |
Spanish to English translations [PRO] Cooking / Culinary | |||||||
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| Selected response from: Wendy Streitparth Germany Local time: 15:11 | ||||||
Grading comment
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Summary of answers provided | ||||
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3 +1 | in the pass / serving area |
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3 | until ready (for serving) |
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Summary of reference entries provided | |||
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check this out, it might help |
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Discussion entries: 3 | |
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until ready (for serving) Explanation: maybe -------------------------------------------------- Note added at 20 mins (2016-08-25 02:44:59 GMT) -------------------------------------------------- maybe "just ready" |
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in the pass / serving area Explanation: The pass, for anyone unfamiliar with the jargon, is chef-speak for the serving area on to which chefs pass their dishes from kitchen to restaurant under the watchful eye of the head chef. At The Pass, customers sit on a raised platform overlooking the kitchen, and for a closer view they can also watch the chefs on television screens, too. http://www.independent.co.uk/life-style/food-and-drink/featu... -------------------------------------------------- Note added at 5 hrs (2016-08-25 07:52:47 GMT) -------------------------------------------------- ‘The pass’ It’s the area where the assembling and final plating take place before the plates leave the kitchen and land on your table. http://chezpim.com/travel/two_chefs_at_th What is the pass in a restaurant kitchen? It is where the food presentation is checked and finalised before it is passed over to the service staff, It is the main point of communication between front of house and the kitchen and usually manned by the head chef. http://www.answers.com/Q/What_is_the_pass_in_a_restaurant_ki... |
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9 mins |
Reference Reference information: La Pacojet es un aparato de cocina para profesionales que convierte la preparación de platos exquisitos y de primera calidad en algo sumamente fácil y simple. Al mismo tiempo el uso de la Pacojet supone un ahorro importante de tiempo y esfuerzo y además procesa los alimentos de forma óptima. Diez miles de cocineros en todo el mundo confían en la Pacojet a la hora de preparar sus mousses, rellenos, salsas y helados con un simple apretar de botón. Independientemente de la sesión del año en la que esté cosechará todo tipo de cumplidos alabando el sabor natural y aromático de sus creaciones culinarias. |
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1 day 20 hrs |
Reference: check this out, it might help Reference information: Instrucciones de elaboración: Se unta el cerdo mamón con la mezcla licuada y se deja reposar seis horas. Se cocina en horno seco encima de una rejilla a 160170 grados hasta que este cocinado, dorado y crujiente. A parte se hace un mojo con la mitad de la cebolla en juliana y la mitad del ajo molido salteándolo en blanco luego se le agrega un poco de agrio de naranja o vinagre Al pase se trincha y se sirve con el mojo de cebolla y ajo al lado. http://www.recetas.net/recetario/receta_print.asp?id=2026HR&... |
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