19:52 Jan 21, 2002 |
French language (monolingual) [PRO] Cooking / Culinary / cuisine | |||||||
---|---|---|---|---|---|---|---|
|
| ||||||
| Selected response from: Antoinette Verburg Netherlands Local time: 18:36 | ||||||
Grading comment
|
SUMMARY OF ALL EXPLANATIONS PROVIDED | ||||
---|---|---|---|---|
4 | galette bretonne |
| ||
4 | kouign amann |
| ||
4 | [doesn't translate] |
|
galette bretonne Explanation: http://www.multimania.com/kouign/kouign1.html |
| |
Login to enter a peer comment (or grade) |
kouign amann Explanation: See references below. Reference: http://www.paniers.com/us/af_recette_KUIGNAMA.htm Reference: http://www.beghin-say.fr/Artisans/recette/ficherecette.cfm?R... |
| |
Grading comment
| ||
Login to enter a peer comment (or grade) |
[doesn't translate] Explanation: A kind of cake, the ones I've seen have been 'plain', in the sense of having no specific featured ingredient, but invariably very sweet, sticky and buttery. They vary enormously, but as far as I am aware, it's what I in English terms think of as a 'cake' |
| |
Login to enter a peer comment (or grade) |
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.