de quatre sous - significado y definición. Qué es de quatre sous
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Qué (quién) es de quatre sous - definición

ROMANTIC BALLET WITH MUSIC BY CESARE PUGNI AND CHOREOGRAPHY BY JULES PERROT
Pas de quatre; Pas de Quatre

Quatre Études de rythme         
  • Baining]] firedancers, Papua New Guinea
SET OF PIANO PIECES BY OLIVIER MESSIAEN
Quatre etudes de rythme; Quatre études de rythme; Quatre Etudes de rythme
Quatre Études de rythme (Four Rhythm Studies) is a set of four piano compositions by Olivier Messiaen, written in 1949 and 1950. A performance of them lasts between 15 and 20 minutes.
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.
Sous vide         
  • A steak being prepared sous vide.
  • Compact vacuum packing/sealing device
  • A video overview of the sous vide cooking process
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.

Wikipedia

Pas de Quatre (Perrot)

Grand Pas de Quatre is a ballet divertissement choreographed by Jules Perrot in 1845, on the suggestion of Benjamin Lumley, Director at Her Majesty's Theatre, to music composed by Cesare Pugni.

On the night it premiered in London (12 July 1845), it caused a sensation with the critics and the public alike. The reason for this was that it brought together, on one stage, the four greatest ballerinas of the time – in order of appearance, Lucile Grahn, Carlotta Grisi, Fanny Cerrito, and Marie Taglioni. (The fifth great Romantic ballerina of the time, Fanny Elssler, had been invited to take part but declined to do so; she was replaced by the young Lucile Grahn who accepted without hesitation.)

Pas de Quatre captured the essence of the Romantic style as the ballerinas danced with demure lightness, delicacy, and poise. The steps demand that each area of classical ballet technique is executed. These areas include adagio movements, petite allegro, grand allegro, fast footwork, graceful changes of position, and the elegant and fluid arm movements that have become a signature element of Pas de Quatre. Each ballerina has an individual variation, which are performed in succession between an opening and finale that are danced by all the ballerinas together. These variations were choreographed for the ballerina premiering in each role, and were designed to display the best features of each.