I translated the French subtitles from some chef videos into English for a fine dining restaurant in Zurich. The head chefs were teaching newcomers how to make their signature dishes, including Beef Wellington, stroganoff, raised pie, French toast, veal fillets and seafood thermidor gratin.
By checking the subtitles against the video I was able to flag discrepancies and continuation errors to the client, where it talked about one ingredient but showed another on screen. I kept in touch with the client throughout to alert them to typos in the French version and check ingredients, such as when crème fraiche was referring to crème fraiche and when it was referring to fresh cream, which differed from dish to dish.
I took care to use context-specific terminology throughout, e.g. translating amertume as tanginess instead of bitterness or sourness when referring to pickled cucumbers, and translating dure as rubbery instead of hard when referring to overcooking scallops.