pain perdu - definitie. Wat is pain perdu
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Wat (wie) is pain perdu - definitie

BREAD SOAKED IN BEATEN EGGS AND THEN FRIED
Eggy bread; French Toast; Pain perdu; Rabanadas; Rabanada; German toast; Avgofeta; Torrija; Torrada; Bombay Toast; Frigănele; Gypsy toast; Le pain perdu; Le Pain Perdu; Hong Kong-style French toast; Hong Kong French toast
  • French toast topped with fruit, butter and cream, served with maple syrup
  • Hong Kong-style French toast
  • Portuguese ''rabanadas'', traditionally served at Christmas

French toast         
n. to make French toast
French toast         
¦ noun
1. bread coated in egg and milk and fried.
2. Brit. bread buttered on one side and toasted on the other.
analgesia         
  • Image of visual pain
  • Young children can indicate their level of pain by pointing to the appropriate face on a children's [[pain scale]].
BRANCH OF MEDICINE EMPLOYING AN INTERDISCIPLINARY APPROACH FOR EASING THE SUFFERING AND IMPROVING THE QUALITY OF LIFE OF THOSE LIVING WITH CHRONIC PAIN
Analgesia; Pain control; Pain Management; Algology (medicine); Pain therapy; Pain medicine; Pain relief; Pain releif; Pain Medicine; Pain modulation; Algiatry
[?an(?)l'd?i:z??]
¦ noun Medicine relief of pain through administration of drugs or other methods.
Origin
C18: from Gk analgesia 'painlessness', from an- 'not' + algein 'feel pain'.

Wikipedia

French toast

French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan fried. Alternative names and variants include "eggy bread", "Bombay toast", "gypsy toast", and "poor knights" (of Windsor).

When French toast is served as a sweet dish, sugar, vanilla, or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. When it is a savory dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise.

Voorbeelden uit tekstcorpus voor pain perdu
1. The seven–course Menu Prestige features Ramsay‘s signature cappuccino of white beans, lobster ravioli poached in a lobster bouillon, celery root cream, shellfish vinaigrette and chervil velouté. A la Carte dishes include hand dived sea scallops, striped bass fillet steamed with fennel purée, fresh pasta, and oscietra caviar velouté. Desserts include pain perdu and poached custard apples.
2. Best dish "Nicely cooked mashed potatoes." Your restaurant‘s most popular dish "Crispy lamb on the bone at Yar." Favorite food "Le pain perdu cooked by my grandmother: Mix together milk, sugar and eggs, dip bread into it and fry." Favorite (other) restaurant in Moscow "Tsarskaya Okhota." Favorite (other) restaurant worldwide "Louis XV by Alain Ducasse at Hotel de Paris, Monaco." Weirdest thing you‘ve ever eaten or been served "Caramelized chicken back brochette in Taiwan." Do you try to be authentic or adapt the cuisine to the local market?