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
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 |
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| you | bake |
| he/she/it | bakes |
| we | bake |
| you | bake |
| they | bake |
| I | baked |
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| you | baked |
| he/she/it | baked |
| we | baked |
| you | baked |
| they | baked |
| I | have | baked |
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| you | have | baked |
| he/she/it | has | baked |
| we | have | baked |
| you | have | baked |
| they | have | baked |
| I | had | baked |
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| you | had | baked |
| he/she/it | had | baked |
| we | had | baked |
| you | had | baked |
| they | had | baked |
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Παραδείγματα από το λεξικό PONS (ελεγχόμενα από το λεξικογραφικό τμήμα)
- 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 ελεγχόμενα από το λεξικογραφικό τμήμα)
One should instead use baking soda to extinguish a wax fire.
en.wikipedia.org Make sure there is enough water remaining in the syrup to dissolve the baking soda.
en.wikipedia.org These facilities generally dealt only in dry goods such as flour, dry beans, baking soda, and canned foods.
en.wikipedia.org They contain baking soda and/or odorized crystals.
en.wikipedia.org The most popular version of the dish consists of finely grated, raw potato and mashed potato with flour, baking soda, buttermilk and sometimes egg.
en.wikipedia.org