GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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20:40 Feb 27, 2007 |
French to English translations [PRO] Cooking / Culinary | |||||||
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| Selected response from: Tony M France Local time: 10:52 | ||||||
Grading comment
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Summary of answers provided | ||||
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1 +5 | "sealed"? |
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2 +2 | with a pastry topping |
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3 -1 | Kleftiko |
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with a pastry topping Explanation: A tentative 'low'! Am I sticking my neck out too far? Luter: Fermer hermétiquement une cocotte en utilisant un morceau de détrempe comme joint, entre le récipient et le couvercle. There's a picture on the tocques tocques site where you can see that there is a cap of pastry similar to a pie. The time it has taken to write this, others have written similar things but I'll still post this. Cassolette - well that's like a shallow ramekin dish that the Catalans cook their 'crème caramelle' in. -------------------------------------------------- Note added at 47 mins (2007-02-27 21:27:41 GMT) -------------------------------------------------- http://www.toquetoques.com/ Reference: http://www.linternaute.com/femmes/cuisine/definition/300091/... |
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12 hrs confidence: peer agreement (net): -1
12 mins confidence: peer agreement (net): +5
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