Glossary entry (derived from question below)
Spanish term or phrase:
al pase
English translation:
in the pass / before serving
Added to glossary by
Nedra Rivera Huntington
Aug 25, 2016 02:24
7 yrs ago
4 viewers *
Spanish term
United States
Reliability, conscientiousness and style
Native in: English (Variants: UK, US) 
Works in: Spanish to English, English
al pase
Spanish to English
Other
Cooking / Culinary
From a recipe for lemon sorbet (Spain):
[cooking instructions]
Colamos y congelamos.
Turbinamos en Pacojet AL PASE.
Acabado y presentación
Disponemos la gelatina en el centro del plato, vamos componiendo con el resto de los elementos y terminamos con el helado.
I'm wondering if this might mean "before serving" or "before assembly," as in "in the pass."
Thanks in advance!
[cooking instructions]
Colamos y congelamos.
Turbinamos en Pacojet AL PASE.
Acabado y presentación
Disponemos la gelatina en el centro del plato, vamos componiendo con el resto de los elementos y terminamos con el helado.
I'm wondering if this might mean "before serving" or "before assembly," as in "in the pass."
Thanks in advance!
Proposed translations
(English)
| 3 +1 | in the pass / serving area |
Wendy Streitparth
|
| 3 | until ready (for serving) |
David Hollywood
|
Proposed translations
+1
5 hrs
Wendy Streitparth
Germany
Germany
Native in English
Works in field
Germany
45 years experience
Native in: English (Variant: British)
Works in: German to English, French to English, Spanish to English, and 2 more.
Related KudoZ points
:
12
Selected
in the pass / serving area
The pass, for anyone unfamiliar with the jargon, is chef-speak for the serving area on to which chefs pass their dishes from kitchen to restaurant under the watchful eye of the head chef. At The Pass, customers sit on a raised platform overlooking the kitchen, and for a closer view they can also watch the chefs on television screens, too.
http://www.independent.co.uk/life-style/food-and-drink/featu...
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Note added at 5 hrs (2016-08-25 07:52:47 GMT)
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‘The pass’
It’s the area where the assembling and final plating take place before
the plates leave the kitchen and land on your table.
http://chezpim.com/travel/two_chefs_at_th
What is the pass in a restaurant kitchen?
It is where the food presentation is checked and finalised before it is passed over to the service staff, It is the main point of communication between front of house and the kitchen and usually manned by the head chef.
http://www.answers.com/Q/What_is_the_pass_in_a_restaurant_ki...
http://www.independent.co.uk/life-style/food-and-drink/featu...
--------------------------------------------------
Note added at 5 hrs (2016-08-25 07:52:47 GMT)
--------------------------------------------------
‘The pass’
It’s the area where the assembling and final plating take place before
the plates leave the kitchen and land on your table.
http://chezpim.com/travel/two_chefs_at_th
What is the pass in a restaurant kitchen?
It is where the food presentation is checked and finalised before it is passed over to the service staff, It is the main point of communication between front of house and the kitchen and usually manned by the head chef.
http://www.answers.com/Q/What_is_the_pass_in_a_restaurant_ki...
4 KudoZ points awarded for this answer.
Comment: "Thanks. Please see comment in discussion about my choice of glossary entry."
11 mins
David Hollywood
Native in English
worked for int. orgs (IMF, OAS, IDB)
Native in: English
Works in: Spanish to English, German to English
Related KudoZ points
:
94
until ready (for serving)
maybe
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Note added at 20 mins (2016-08-25 02:44:59 GMT)
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maybe "just ready"
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Note added at 20 mins (2016-08-25 02:44:59 GMT)
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maybe "just ready"
Reference comments
9 mins
David Hollywood
Native in English
worked for int. orgs (IMF, OAS, IDB)
Native in: English
Works in: Spanish to English, German to English
Related KudoZ points
:
94
Reference:
La Pacojet es un aparato de cocina para profesionales que convierte la preparación de platos exquisitos y de primera calidad en algo sumamente fácil y simple. Al mismo tiempo el uso de la Pacojet supone un ahorro importante de tiempo y esfuerzo y además procesa los alimentos de forma óptima. Diez miles de cocineros en todo el mundo confían en la Pacojet a la hora de preparar sus mousses, rellenos, salsas y helados con un simple apretar de botón. Independientemente de la sesión del año en la que esté cosechará todo tipo de cumplidos alabando el sabor natural y aromático de sus creaciones culinarias.
Note from asker:
| This section of the book contained instructions to use all sort of miraculous machines I'm sure every modern domestic cook has in their kitchen! As you might have been able to glean, I think the recipes were more for show than actual instructions. Thanks for the reference. |
1 day 20 hrs
Jairo Payan
Colombia
Colombia
Native in Spanish
Colombia
"Knowledge and quality"
Native in: Spanish 
Works in: English to Spanish, Portuguese to Spanish, Spanish to English, and 1 more.
Related KudoZ points
:
4
Reference:
check this out, it might help
Instrucciones de elaboración:
Se unta el cerdo mamón con la mezcla licuada y se deja reposar seis horas.
Se cocina en horno seco encima de una rejilla a 160170 grados hasta que este cocinado, dorado y
crujiente.
A parte se hace un mojo con la mitad de la cebolla en juliana y la mitad del ajo molido salteándolo
en blanco luego se le agrega un poco de agrio de naranja o vinagre
Al pase se trincha y se sirve con
el mojo de cebolla y ajo al lado.
http://www.recetas.net/recetario/receta_print.asp?id=2026HR&...
Se unta el cerdo mamón con la mezcla licuada y se deja reposar seis horas.
Se cocina en horno seco encima de una rejilla a 160170 grados hasta que este cocinado, dorado y
crujiente.
A parte se hace un mojo con la mitad de la cebolla en juliana y la mitad del ajo molido salteándolo
en blanco luego se le agrega un poco de agrio de naranja o vinagre
Al pase se trincha y se sirve con
el mojo de cebolla y ajo al lado.
http://www.recetas.net/recetario/receta_print.asp?id=2026HR&...
Note from asker:
| Thank, Jairo. I noticed this type of reference in my travels, which is what led me to think "before serving" might be best. See my comments in the discussion section. |
Discussion
Cocemos en la Thermomix el limón con el agua y el azúcar a 85º, 7 minutos a velocidad 5; incorporamos el resto de los ingredientes y turbinamos a máxima velocidad.