Jana Hall
Leeds, United Kingdom
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Translate To: Latvian (LV)
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Jana’s Selected Translation Work
Terms and text shown below represent Jana’s contributions to TermWiki.com, a free terminology website and knowledge resource for the translation community.
limited service hotel
A type of hotel property that does not have a restaurant.
ierobežota servisa viesnīca
Tāda tipa viesnīca, kurā nav restorāna
enriched bread
A category of bread that describes those that are no longer lean breads due to extra additives, which change the dough consistency or texture, resulting in differences in rising level, hardness, etc. Ingredients that "enrich" bread include oil, milk, honey, ...
maize ar uzlabojumu
To maižu kategorija, kuru receptēs ir pievienoti papildinājumi, kas maina gan maizes struktūru un konsistenci, izraisot atšķirību briešanā, cietumā utml. Sastāvdaļas maizes uzlabojumiem ir eļļa, piens, medus, sviests, olas utt.
red-eye flight
An overnight flight that leaves at night and arrives early the next morning.
sarkanaču lidojums
Nakts lidojums, kas izlido vēlu uz ielido agri nākošajā rītā.
ticket stock
This is a situation where an airline ticket is blank.
Tukšas biļetes
Apzīmē situāciju, kad lidojuma biļete ir neizpildīta
luck
the good and bad things that happen to you by chance.
veiksme
labās un sliktās lietas, kas notiek gadījuma pēc.
trace
The essential or constitutive process by which every sign is related to every other.
pēdas
Nepieciešams vai būtisks process kurā katra simbols ir savstarpēji saistīts.
proofing
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 ...
raudzēšana
Ļaut rūgšanas faktoram maize raudzēt, miera periods ir nepieciešams. Raudzēšana apraksta šo procese, parasti tas notiek divos posmos: pirmā t.s. apjoma raudzēšana, kas notiek mīklu nesadalot atsevišķos gabalos (atkarībā no maizes tipa)un otrā - beidzamā ...
banneton
A woven basket that is used during the baking process, particularly during proofing. It is sometimes lined with cloth, but is always powdered with flour before use. The woven design is said to allow good air circulation, may help maintain even temperatures ...
bannetons
Pīts groziņš, ko izmanto cepšanas procesa laikā, visvairāk tieši raudzēšanas laikā. Reizēm tas ir ieklāts ar drānu, tomēr pirms lietošanas to vienmēr izkaisa ar miltiem. Runā, ka pītais dizains ļauj gaisam cirkulēt un palīdz uzturēt vienmērīgu temperatūru ...
overbooking
When an airline sells more seats than are available on a particular flight.
virspārdošana
Kad aviokompānija pārdod vairāk sēdvietas, kā pieejams konkrētajam lidojumam.
pate fermente
Process of extracting a portion of final dough and allowing it to sit until next dough is made, adding water and flour to maintain its ability to leaven; because pate fermente is "old dough," salt is added, distinguishing it from other preferment processes
ieraugs
Process, kurā no nobriedušas mīklas paņem daļu, ko atliek līdz nākamajai mīklas gatavošanas reizei, tai pievienojot miltus un ūdeni, lai uzturētu raudzēšanas īpašības; šis ieraugs ir "veca mīkla" un tiek pievienots sāls, lai to pasargātu no citiem ...
