@ Debora 18:46 Feb 8, 2017
No, I'm not confusing anything. As a working professional in the catering industry, I am very initimately familiar with the ways in which the term 'chambre froide' is used, and whilst in EN a 'cold room' can only be 'walk-in', by definition, the FR term is (unfortunately!) not used with that degree of precision — there is no such 'sous-entendu' as you claim. You must be aware that there is a great deal of difference between what can be found in a dictionary and real-life technical language as it is used in the industry. As I have explained before, in most circumstances, the distinction in meaning is made clear by the surrounding context, or is of no consequence. BUT here, in this specific context, the difference IS important and MUST be conveyed. |