GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
---|---|---|---|---|---|---|
|
16:33 Jul 10, 2010 |
Spanish to French translations [PRO] Cooking / Culinary / Buffet libre | |||||||
---|---|---|---|---|---|---|---|
|
| ||||||
| Selected response from: Martine Joulia Spain Local time: 15:45 | ||||||
Grading comment
|
Summary of answers provided | ||||
---|---|---|---|---|
5 +2 | Travers (de porc) |
| ||
4 | ver explicación |
|
Summary of reference entries provided | |||
---|---|---|---|
Costilleja |
|
Travers (de porc) Explanation: Regardez sur Google Images. http://www.google.es/images?hl=es&q=costilleja&rlz=1R2SUNC_e... http://www.google.fr/images?hl=fr&rlz=1R2SUNC_esES384&q="tra... |
| ||||||||||||||||||
Grading comment
| |||||||||||||||||||
1 hr confidence:
|
34 mins |
Reference: Costilleja Reference information: Costilleja: Parte de las costillas que empieza cuando se acaba el lomo y llega hasta el final de la costilla. http://www.nutricionyrecetas.com/recetas/c.htm |
| |
Login to enter a peer comment (or grade) |
Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.