варка до полной кулинарной готовности
French translation: jusquà bien cuit
| GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
|---|---|---|---|---|---|---|
|
| 11:46 Jan 7, 2014 |
| Russian to French translations [PRO] Cooking / Culinary | |||||||
|---|---|---|---|---|---|---|---|
|
| ||||||
|  Selected response from: Nata_L Russian Federation Local time: 08:06 | ||||||
Grading comment
| |||||||
| Summary of answers provided | ||||
|---|---|---|---|---|
| 4 +2 | jusquà bien cuit |
| ||
| 3 | cuisson (d'un aliment) jusqu'à obtention d'une qualité gustative optimale |
|
| Discussion entries: 5 | |
|---|---|
Answers
1 hr confidence: 
peer agreement (net): +2
peer agreement (net): +2jusquà bien cuit Explanation: Кулинарная готовность - совокупность заданных физико-химических, структурно - механических, органолептических показателей качества блюда и кулинарного изделия, определяющих их пригодность к употреблению в пищу Les stades de cuisson sont (du moins cuit au plus cuit) : Bleu - Saignant - A point - Bien cuit. La cuisson dite "à point" caractérise une viande qui n'a pas été entièrement cuite dans toute son épaisseur. Le coeur de la pièce est à peine coagulé, elle commence à peine à rosir. Думаю, "полная кулинарная готовность" соответствует стадии "bien cuit" Reference: http://chefsimon.lemonde.fr/lexique/a-point.html |
| ||||||||||
Grading comment
| |||||||||||
Notes to answerer
| |||||||||||
23 hrs confidence:
Login or register (free and only takes a few minutes) to participate in this question. You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy. KudoZ™ translation helpThe KudoZ network provides a framework for translators and others to assist each other with translations or explanations of terms and short phrases.
See also: Search millions of term translations Your current localization setting
English
Select a language Close search
| |||||||||||
