GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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00:12 Jul 28, 2000 |
French to English translations [PRO] | |||||||
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| Selected response from: Heathcliff United States Local time: 21:50 | ||||||
Grading comment
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Summary of answers provided | ||||
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na | kneading/levelling/loosening/pouring |
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na | >> see below for the English << |
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kneading/levelling/loosening/pouring Explanation: petrir - to knead/mould/shape pointage - levelling detente- loosening coulage -pouring There are several listings for each word in the Robert/Collins. I figure these go best with breadmaking. |
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>> see below for the English << Explanation: pétrissage = kneading pointage = pricking detente = letting the dough stand or rest coulage = the liquid ingredients tourage = the act of rolling out the dough matières grasses = shortening (the "fatty ingredients") pâte = the dough mass (Note: "farine" ("flour") can also refer to all of the dry ingredients (flour, salt, baking powder, etc.) considered together, just as "coulage" refers collectively to the liquid ingredients.) -- Hope this helps! |
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