Μετάφραση και ανάλυση λέξεων από την τεχνητή νοημοσύνη ChatGPT
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
type proofing - translation to ρωσικά
![[[Croissant]]s proofing on plastic tray](https://commons.wikimedia.org/wiki/Special:FilePath/Proofingcrois.jpg?width=200 "[[Croissant]]s proofing on plastic tray")
.jpg?width=200)
![Linnaeus]], is the type species for the genus ''[[Bufo]]''](https://commons.wikimedia.org/wiki/Special:FilePath/Bufo bufo (Marek Szczepanek).jpg?width=200 "Linnaeus]], is the type species for the genus ''[[Bufo]]''")
![dorsal]] and 2) ventral aspect of holotype,<br>3) dorsal and 4) ventral aspect of paratype](https://commons.wikimedia.org/wiki/Special:FilePath/JamidesEliotiMUpUnAC1.jpg?width=200 "dorsal]] and 2) ventral aspect of holotype,<br>3) dorsal and 4) ventral aspect of paratype")
![Type illustration of ''[[Mormopterus acetabulosus]]''](https://commons.wikimedia.org/wiki/Special:FilePath/Mormopterus acetabulosus type illustration.jpg?width=200 "Type illustration of ''[[Mormopterus acetabulosus]]''")
общая лексика
лектотип
общая лексика
клонотип
Ορισμός
Βικιπαίδεια
In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.
In contrast, proofing or blooming yeast (as opposed to proofing the dough) may refer to the process of first suspending yeast in warm water, a necessary hydration step when baking with active dry yeast. Proofing can also refer to the process of testing the viability of dry yeast by suspending it in warm water with carbohydrates (sugars). If the yeast is still alive, it will feed on the sugar and produce a visible layer of foam on the surface of the water mixture.
Fermentation rest periods are not always explicitly named, and can appear in recipes as "Allow dough to rise." When they are named, terms include "bulk fermentation", "first rise", "second rise", "final proof" and "shaped proof".
