| NOM | food | torrada, brindis, pa torrat | slices of bread that have been toasted |
|---|---|---|---|
| act | torrada, fregir, sofregir | cooking in fat or oil in a pan or griddle | |
| food | torrada | a crisp flat tortilla |
| Sentit | Slices of bread that have been toasted. | |
|---|---|---|
| Sinònims | brindis, pa torrat | |
| Específic | biscota | Slice of sweet raised bread baked again until it is brown and hard and crisp |
| General | pa, Pa | Food made from dough of flour or meal and usually raised with yeast or baking powder and then baked |
| Anglès | toast | |
| Espanyol | brindis, pan tostado, torrada, tostada | |
| Verbs | torrar-se, torrar | make brown and crisp by heating |
| Sentit | cooking in fat or oil in a pan or griddle. | |
|---|---|---|
| Sinònims | fregir, sofregir | |
| General | cocció, cocción, cuina | The act of preparing something (as food) by the application of heat |
| Anglès | frying, sauteing | |
| Espanyol | fritura | |
| Verbs | fregir-se, fregir | cook on a hot surface using fat |
| saltar | fry briefly over high heat | |
| Sentit | A crisp flat tortilla. | |
|---|---|---|
| Regió de | ciutat de Mèxic, Mèxic, México | A republic in southern North America |
| General | tortilla | Thin unleavened pancake made from cornmeal or wheat flour |
| Anglès | tostada | |
| Espanyol | tostada | |
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