GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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09:14 Apr 1, 2013 |
Dutch to German translations [PRO] Cooking / Culinary / Kochbuch | |||||||
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| Selected response from: Katrin Bosse (X) Germany Local time: 15:18 | ||||||
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Summary of answers provided | ||||
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3 | dickflüssig |
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3 | halbsteif |
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Discussion entries: 3 | |
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dickflüssig Explanation: ein anderes Wort dafür. Die Bedeutung von lobbig = dikvloeibare gebonden consistentie ==> dickflüssig gebundene Konistenz, wofür dickflüssig IMM ausreichend ist. |
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halbsteif Explanation: Ein Zustand, bei dem die Creme nicht mehr flüssig, aber auch noch nicht ganz steif ist, also halbsteif. "Dickflüssig" würde de Schwerpunkt auf "flüssig" legen, hier geht es aber um den Steifigkeitsaspekt, weshalb ich "halbsteif" empfehle. -------------------------------------------------- Note added at 12 mins (2013-04-01 09:27:50 GMT) -------------------------------------------------- Sorry: "den" Schwerpunkt, natürlich! -------------------------------------------------- Note added at 1 day8 hrs (2013-04-02 17:15:09 GMT) Post-grading -------------------------------------------------- Danke, Silke! Reference: http://www.encyclo.nl/begrip/lobbig |
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