στο Ιταλικό λεξικό Oxford-Paravia
baking soda [βρετ, αμερικ ˈbeɪkɪŋ ˈˌsoʊdə] ΟΥΣ
- baking soda
-
I. bake [βρετ beɪk, αμερικ beɪk] ΟΥΣ
II. bake [βρετ beɪk, αμερικ beɪk] ΡΉΜΑ μεταβ
III. bake [βρετ beɪk, αμερικ beɪk] ΡΉΜΑ αμετάβ
στο λεξικό PONS
αγγλικά
ιταλικά
baking soda ΟΥΣ
- baking soda
-
ιταλικά
αγγλικά
-
- Most Italian bread - pane - is made with white flour - ciabatte (flat loaves), filoni (long, large loaves), panini al latte , and all'acqua (rolls made with milk or water) - but there are more than 250 types of bread officially classified by the baking industry. Every region has its own kinds of bread, which vary according to the type of flour used and the length of time for which the bread needs to be kept. One special regional bread is the Piedmontese biova , an oblong crusty loaf that is hollow inside, made from soft-grain flour, water, yeast, and salt. Another specialty is grissini rubatà , bread sticks that are left to rise for a long time, then rolled out by hand and cooked until they reach their characteristic lightness and fragrance. Tuscan bread on the other hand is usually oval in shape with a thin crisp crust and open texture; it is made without salt. In Sardinia, where bread was baked once a week or even once a month, you can find pane carasau , which is flat, round, and crisp.
| I | bake |
|---|---|
| you | bake |
| he/she/it | bakes |
| we | bake |
| you | bake |
| they | bake |
| I | baked |
|---|---|
| you | baked |
| he/she/it | baked |
| we | baked |
| you | baked |
| they | baked |
| I | have | baked |
|---|---|---|
| you | have | baked |
| he/she/it | has | baked |
| we | have | baked |
| you | have | baked |
| they | have | baked |
| I | had | baked |
|---|---|---|
| you | had | baked |
| he/she/it | had | baked |
| we | had | baked |
| you | had | baked |
| they | had | baked |
PONS OpenDict
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Παραδείγματα από το λεξικό PONS (ελεγμένα από τη συντακτική ομάδα)
- Most Italian bread - pane - is made with white flour - ciabatte (flat loaves), filoni (long, large loaves), panini al latte , and all'acqua (rolls made with milk or water) - but there are more than 250 types of bread officially classified by the baking industry. Every region has its own kinds of bread, which vary according to the type of flour used and the length of time for which the bread needs to be kept. One special regional bread is the Piedmontese biova , an oblong crusty loaf that is hollow inside, made from soft-grain flour, water, yeast, and salt. Another specialty is grissini rubatà , bread sticks that are left to rise for a long time, then rolled out by hand and cooked until they reach their characteristic lightness and fragrance. Tuscan bread on the other hand is usually oval in shape with a thin crisp crust and open texture; it is made without salt. In Sardinia, where bread was baked once a week or even once a month, you can find pane carasau , which is flat, round, and crisp.
Μονόγλωσσα παραδείγματα (μη ελεγμένα από τη συντακτική ομάδα της PONS)
During baking, the fats in the pepperoni (which are hard at room temperature) melt, resulting in a spicy oil suffusing into the bread.
en.wikipedia.org There are two methods of plank cooking; grilling (roasting) and oven (baking).
en.wikipedia.org The dough is kept in a terrine, and one puts it in a mold just at the moment of baking.
en.wikipedia.org Some parlors will apply melted butter with a soft brush prior to baking.
en.wikipedia.org This smoking method is sometimes referred to as barbecuing, pit baking, or pit roasting.
en.wikipedia.org