French to Romanian translations [PRO]
Cooking / Culinary | | French term or phrase: Haut de côtelette de porc | dintr-o listă cu mai multe sortimente de carne.
Mulţumesc. |
| xxxmagda_27KudoZ activityQuestions: 63 (none open) ( 2 closed without grading) Answers: 0
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| | piept de porc | Explanation:
"Lamb breast and barbecue ribs
Other Names: Whole: Haut de côtelette or poitrine d’agneau (French), pechito (Spanish), petto d’agnello or costoletta superiore (Italian), Scotch roast. Ribs: Denver-style ribs, riblets, spareribs."
http://www.chow.com/ingredients/206
"14. piept - musculatura şi grăsimea intermusculară cu suportul osos (sternul şi cele două treimi inferioare ale
coastelor). Pieptul este delimitat superior de antricotul cu os, secţionarea făcându-se în linie dreaptă, iar posterior
de linia de separare de fleică. Se prezintă cu sau fără os, slănină şi şorici;"
http://www.anpcnet.ro/ro/wp-content/uploads/manual/legislati...
"Le haut-de-côtelettes est la partie de l'animal qui se situe au milieu de la longueur des côtes, entre la poitrine et le carré couvert et découvert.La chair qui s'attache aux os se présente de façon alternée avec du gras."
http://www.alimentation-france.com/aliments/viandes/mouton-h... |
| Selected response from:
ClaudiaDragomir
Local time: 06:23
| Grading comment Multumesc.
4 KudoZ points were awarded for this answer |
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| Discussion entries: 0 |
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Automatic update in 00:
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10 mins confidence:  
6 hrs confidence: peer agreement (net): +2 piept de porc
Explanation:
"Lamb breast and barbecue ribs
Other Names: Whole: Haut de côtelette or poitrine d’agneau (French), pechito (Spanish), petto d’agnello or costoletta superiore (Italian), Scotch roast. Ribs: Denver-style ribs, riblets, spareribs."
http://www.chow.com/ingredients/206
"14. piept - musculatura şi grăsimea intermusculară cu suportul osos (sternul şi cele două treimi inferioare ale
coastelor). Pieptul este delimitat superior de antricotul cu os, secţionarea făcându-se în linie dreaptă, iar posterior
de linia de separare de fleică. Se prezintă cu sau fără os, slănină şi şorici;"
http://www.anpcnet.ro/ro/wp-content/uploads/manual/legislati...
"Le haut-de-côtelettes est la partie de l'animal qui se situe au milieu de la longueur des côtes, entre la poitrine et le carré couvert et découvert.La chair qui s'attache aux os se présente de façon alternée avec du gras."
http://www.alimentation-france.com/aliments/viandes/mouton-h...
| ClaudiaDragomir
Local time: 06:23
Works in field
Native speaker of: Romanian
PRO pts in category: 8
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| Changes made by editors |
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| Jun 13, 2008 - Changes made by ClaudiaDragomir: | | Created KOG entry | KudoZ term => KOG term | | Jun 8, 2008 - Changes made by PB Trans: | | Field (specific) | Food & Dairy => Cooking / Culinary |
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