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Σε αυτήν τη σελίδα μπορείτε να λάβετε μια λεπτομερή ανάλυση μιας λέξης ή μιας φράσης, η οποία δημιουργήθηκε χρησιμοποιώντας το ChatGPT, την καλύτερη τεχνολογία τεχνητής νοημοσύνης μέχρι σήμερα:
- πώς χρησιμοποιείται η λέξη
- συχνότητα χρήσης
- χρησιμοποιείται πιο συχνά στον προφορικό ή γραπτό λόγο
- επιλογές μετάφρασης λέξεων
- παραδείγματα χρήσης (πολλές φράσεις με μετάφραση)
- ετυμολογία
Τι (ποιος) είναι il y a anguille sous roche - ορισμός
User:Murgh/Il y a un sorcier à Champignac; Il y a un sorcier a Champignac
Il y a un sorcier à Champignac
Il y a un sorcier à Champignac, by Franquin, is the second album of the Spirou et Fantasio series, and the first to tell a long intricate story in what would become the Spirou tradition, in contrast to the previous short format stories. After serial publication in Spirou magazine, it was released as a complete hardcover album in 1951.
Sous vide
FOOD COOKING METHOD USING PROLONGED LOW-TEMPERATURE HEAT
Cryopacking; Sous-vide machine; Sous vide machine; Sue vee; Sous Vide; Sous-vide cooking; Sousvide; Sous-Vide; Sous-vide; Low temperature long time cooking; LTLT
Sous vide (; French for 'under vacuum'), also known as low temperature long time (LTLT) cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually one to seven hours, and up to 72 or more hours in some cases) at a precisely regulated temperature.
Sous-chef
CHEF WITH SECOND-HIGHEST RANK, ASSISTANT TO THE EXECUTIVE CHEF
Sous Chef; Sous-Chef de cuisine; Sous chef
A sous-chef de cuisine, or simply sous-chef, () is a chef who is "the second in command in a kitchen; the person ranking next after the head chef." Consequently, the sous-chef holds much responsibility in the kitchen, which can eventually lead to promotion to becoming the head chef.
Βικιπαίδεια
Il y a un sorcier à Champignac
Il y a un sorcier à Champignac, by Franquin, is the second album of the Spirou et Fantasio series, and the first to tell a long intricate story in what would become the Spirou tradition, in contrast to the previous short format stories. After serial publication in Spirou magazine, it was released as a complete hardcover album in 1951.
This work introduces several key characters in the series, and the village of Champignac-en-Cambrousse (a name derived from the French word for mushrooms, and 'cambrousse' meaning rural backwater).
