GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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09:21 Feb 26, 2007 |
French to Italian translations [PRO] Food & Drink | |||||||
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| Selected response from: Silvia Carmignani Italy Local time: 15:04 | ||||||
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Summary of answers provided | ||||
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3 | Scarti/ritagli di agnello |
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Scarti/ritagli di agnello Explanation: Ecco alcune definizioni: 1 - Toutes les parties, nerfs, peaux, etc., que l'on supprime des pièces de boucherie devant être cuites. 2 - Parure (culin.) : ce qui est enlevé, ôté, retranché. 3 - Parure (culin.) : excédant de graisse 4- Une sorte de "rognure", donc tout ce qu'on coupe (chez les poissons p.ex. les têtes et les arêtes). -------------------------------------------------- Note added at 23 mins (2007-02-26 09:45:00 GMT) -------------------------------------------------- In inglese sembrerebbe Trimmings Salaison, boucherie et charcuterie trimmings DEF - Smaller meat cuts or meat fragments trimmed from cuts. Source parure V. Termium |
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