GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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14:36 Jul 28, 2018 |
German to English translations [Non-PRO] Tech/Engineering - Food & Drink | |||||||
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| Selected response from: Michele Fauble United States Local time: 01:03 | ||||||
Grading comment
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Summary of answers provided | ||||
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3 +3 | rotisserie/spit-roasted meat |
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5 | spit roast(s) |
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4 | grilled meats |
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3 | meat from fast food kebab shops |
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Discussion entries: 5 | |
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grilled meats Explanation: This seems to be from a scientific text on nutrition and therefore refers to the meat, not the device. |
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rotisserie/spit-roasted meat Explanation: In the context. -------------------------------------------------- Note added at 7 hrs (2018-07-28 22:18:23 GMT) -------------------------------------------------- Another style of rotisserie is the vertical rotisserie in which the heat is applied directly from the side or, less commonly, convected up from below. In this style of rotisserie, balance of the load is less important than with a horizontal rotisserie; this feature is useful, as the meat is typically shaved off a bit at a time. Some dishes that are commonly cooked on a vertical rotisserie include: Döner kebab from Turkey Gyro, from Greece Shawarma, from the Middle East and the Arab World https://en.m.wikipedia.org/wiki/Rotisserie |
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