αγγλικά
ιταλικά
I. crusted [βρετ ˈkrʌstɪd, αμερικ ˈkrəstəd] ΡΉΜΑ μετ παρακειμ
crusted → crust II, III
I. crust [βρετ krʌst, αμερικ krəst] ΟΥΣ
II. crust [βρετ krʌst, αμερικ krəst] ΡΉΜΑ μεταβ (cover with a crust)
III. crust [βρετ krʌst, αμερικ krəst] ΡΉΜΑ αμετάβ (become covered with a crust)
ιταλικά
αγγλικά
αγγλικά
ιταλικά
I. crust [krʌst] ΟΥΣ
II. crust [krʌst] ΡΉΜΑ αμετάβ
ιταλικά
αγγλικά
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- 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 | crust |
|---|---|
| you | crust |
| he/she/it | crusts |
| we | crust |
| you | crust |
| they | crust |
| I | crusted |
|---|---|
| you | crusted |
| he/she/it | crusted |
| we | crusted |
| you | crusted |
| they | crusted |
| I | have | crusted |
|---|---|---|
| you | have | crusted |
| he/she/it | has | crusted |
| we | have | crusted |
| you | have | crusted |
| they | have | crusted |
| I | had | crusted |
|---|---|---|
| you | had | crusted |
| he/she/it | had | crusted |
| we | had | crusted |
| you | had | crusted |
| they | had | crusted |
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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)
The snow on our arrival, was about two feet deep and crusted over.
en.wikipedia.org This was formed in the deep crust and mantle.
en.wikipedia.org The raised block is a portion of the crust that generally remains stationary or is uplifted while the land has dropped on either side.
en.wikipedia.org Later researchers discovered that the region had experienced substantial tension that pulled large blocks of crust apart.
en.wikipedia.org A post-orogenic thinning of the crust might explain the production of large voluminous monzogranite batholiths and the passive nature of their intrusion dynamics.
en.wikipedia.org