Terms and text shown below represent Annika’s contributions to TermWiki.com, a free terminology website and knowledge resource for the translation community.
A french bread that's been formed into a long, narrow cylindrical loaf. It usually has a crisp brown crust and light, chewy interior.
Ett franskt bröd som bildas i en lång, smalt cylindriska limpa. Det har oftast en skarp brun skorpa och ljus, Sega interiör.
The deck floor.
Another word for outsole, the bottom part of the shoe
A style of shoe where there is a thicker sole at the front and heel
En typ av sko där det finns en tjockare sula fram och häl
A small pit or hollow cavity.
En liten grop eller ihåliga hålighet.
A thick, clear, gelatin-like matter made from fruit juice, sugar, and the thickener pectin, which are ripe together to reduce the liquid content, concentrate the flavor, and thicken the mixture. Once set, jelly is worn as a spread for bread and toast and as a ...
En tjock, tydlig, gelatin-liknande fråga från fruktjuice, socker och förtjockningsmedel pektin, som är mogen tillsammans för att minska det flytande innehållet, koncentrera smak och tjockna blandningen. När set, är gelé sliten som ett uppslag för bröd och ...
This button, while viewing the history of a term or page, returns a page to its previous revision.
Denna knapp returnerar medan du tittar på historien om en term eller sidan en sida till dess föregående version.
Check refers to a King that is being attacked by an enemy piece. The King should move out of check, place another piece between the King and the attacking piece, or the attacking piece must be captured.
Du hänvisar till en kung som angrips av en fiende pjäs. Kungen borde flytta från check, placera en annan bit mellan kungen och den anfallande bit eller den anfallande bit måste fångas.
Another term for machine translation.
En annan term för maskinöversättning.
To allow leavening agents in bread to expand, a period of rest is needed. Proofing describes this period, typically occuring in two stages: the first is called "bulk proofing," which takes place as the dough has not been divided into different segments ...
To allow leavening agents in bread to expand, a period of rest is needed. Proofing describes this period, typically occuring in two stages: the first is called "bulk proofing," which takes place as the dough has not been divided into different segments ...
espresso, a lot of steamed milk, and a little bit of foam on top; not as strong as a cappuccino
espresso, ångad mjölk mycket och lite skum på toppen; inte lika stark som en cappuccino