Asked | Open questions | Answered
Points Date Pair Term / Answer given Level Status Gloss
- Dec 22 '14 deu>ita Aprikosenplunder Sfogliatelle alle albicocche pro closed no
- Jun 28 '14 deu>ita Grüngewicht pastin pro closed ok
- Jan 22 '12 ita>deu riporti di pasta acida Sauerteig pro closed ok
4 Jan 22 '12 ita>deu foggiatura Ausformung pro closed ok
3 Dec 6 '11 fra>deu mousseline Mousselinecreme oder -Farce pro closed ok
- Jun 5 '11 deu>ita backstation I nostri forni pro closed ok
4 Jun 4 '11 deu>ita pre-cashier Espositori vicini alle casse pro closed ok
- Apr 20 '11 eng>ita milk foamer lancia pro closed no
- Apr 29 '10 eng>deu Freezer to Oven to table Aus der Kaelte in die Hitze- und schwupps auf den Tisch pro closed ok
- Apr 29 '10 eng>deu Metal coaster in Tray Schalen oder Schaelchen im Holztablett pro closed ok
4 Mar 28 '10 deu>ita Wälderrind carne di manzo di razza Hinterwaelder pro closed no
2 Feb 19 '10 deu>ita Schnittbrötchen Panini "spacherelle pro closed no
4 Feb 5 '10 eng>ita Hold the stand la placca di pressione laterale pro closed no
- Feb 4 '10 eng>ita analog cheese preparato di origine casearia contenente Mozzarella pro closed no
- Jan 19 '10 fra>deu anchoité / anchoitage Sardellengleicher Geruch pro just_closed no
- Dec 26 '09 fra>deu crème pâtissière reconstituée 48% Konditorcreme 48% pro just_closed no
- Dec 2 '09 fra>deu épicerie salée Delikatessen- salzige und suesse pro closed ok
4 Nov 23 '09 fra>deu contrôle ligneux Eingangskontrolle mit Holzstaebchen pro closed no
- Nov 20 '09 eng>deu formulated milk Neu formulierte Trinkmilch pro closed ok
4 Oct 29 '09 fra>ita d'entourage Bordo ricoperto di Pan d Spagna pro closed ok
- Oct 28 '09 eng>deu Hilfe bei Satz Dadurch wird Pektin aus den harten Teilen freigesetzt pro closed no
- Oct 13 '09 eng>ita food writer Giornalisti/scrittori esperti in arte culinaria pro closed ok
- May 14 '09 ita>deu Sottoli In Oel eingelegtes (und somit konserviertes) Gemuese pro closed ok
Asked | Open questions | Answered