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1 classificazione
classificazione s.f.1 classification; ( selezione) sorting: classificazione zoologica, botanica, zoological, botanical classification; classificazione per argomento, subject matter classification; classificazione dei terreni, soil classification; (mar.) classificazione delle navi, classification of ships // (trib.): classificazione delle imposte, classification of taxes; classificazione catastale, land (o cadastral) classification // (econ.): classificazione del lavoro, work classification; classificazione delle mansioni, job classification; classificazione delle merci, grading of goods; certificato di classificazione, certificate of classification2 ( schedatura) filing: (amm.) classificazione visibile, non visibile, visible, blind filing; classificazione verticale, vertical filing* * *[klassifikat'tsjone]sostantivo femminile1) (distribuzione in classi) classification, grading, sorting2) (catalogazione) filing3) (graduatoria) ranking4) (giudizio) grading* * *classificazione/klassifikat'tsjone/sostantivo f.1 (distribuzione in classi) classification, grading, sorting2 (catalogazione) filing3 (graduatoria) ranking4 (giudizio) grading. -
2 valutazione
f valuation* * *valutazione s.f. ( il valutare) evaluation, valuation, estimation, appraisal, rating, grading; ( accertamento) assessment; ( entità del valore attribuito) estimate; ( calcolo) calculation, reckoning; ( giudizio, considerazione) judgement, consideration, waighing; ( analisi) surveys (pl.): valutazione di un immobile, valuation of a property; valutazione dei danni, assessment of damage; valutazione approssimativa, rough estimate; criterio di valutazione, principle of evaluation // (econ.): valutazione della solidità finanziaria di una società, credit rating of a company; valutazione dei progetti, project evaluation; valutazione delle mansioni, job evaluation; valutazione dei costi, cost estimation // (comm.): valutazione delle scorte, stock valuation; valutazione di magazzino, inventory valuation // (amm.): valutazione di efficienza, di merito del personale, merit rating; valutazione delle capacità professionali, skill evaluation; la valutazione dei titoli dei candidati, the rating of the professional qualifications of applicants.* * *[valutat'tsjone]sostantivo femminile1) (di bene, oggetto) (e)valuation, estimation U"offriamo la massima valutazione per..." — "we pay top prices for..."
2) (stima) (di costi, danni, rischi) estimate, assessment, appraisal; (calcolo) calculation, reckoning3) (giudizio) assessment, judg(e)mentun errore di valutazione — an error of judgment, a misjudg(e)ment
4) (di compito) marking; (di capacità, candidato, studente) assessment* * *valutazione/valutat'tsjone/sostantivo f.1 (di bene, oggetto) (e)valuation, estimation U; "offriamo la massima valutazione per..." "we pay top prices for..."2 (stima) (di costi, danni, rischi) estimate, assessment, appraisal; (calcolo) calculation, reckoning; a una valutazione approssimativa at a rough estimate3 (giudizio) assessment, judg(e)ment; un errore di valutazione an error of judgment, a misjudg(e)ment; ha avuto una valutazione positiva he got a good rating4 (di compito) marking; (di capacità, candidato, studente) assessment; sistema di valutazione grading system. -
3 correzione
"correction;Berichtigung;correção"* * *f typography correction* * *correzione s.f.1 correction, correcting, adjustment; ( rettifica) rectification; ( di testi letterari) emendation: fare delle correzioni, to make corrections; ci sono troppe correzioni nel tuo compito, there are too many corrections (o crossings-out) in your work; correzione di bozze, proof-reading // (fin.): correzione monetaria, monetary correction; correzione di bilancio, balance sheet rectification // casa di correzione, house of correction (o spec. amer. reformatory o fam. borstal)2 ( del corso di un fiume) alteration (of the course)3 ( topografia) adjustment4 (di caffè ecc.) lacing* * *[korret'tsjone]sostantivo femminile1) (azione di correggere, segno) correction2) scol. univ. (di esame) marking BE, grading AE3) (modifica) correction, amendment4) (punizione) correction•correzione di rotta — righting the course; fig. getting back on track
* * *correzione/korret'tsjone/sostantivo f.1 (azione di correggere, segno) correction; correzione di bozze proofreading3 (modifica) correction, amendment4 (punizione) correction; casa di correzione house of correctioncorrezione di rotta righting the course; fig. getting back on track. -
4 cernitrice
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5 sistema di valutazione
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6 classificazione sf
[klassifikat'tsjone] -
7 correzione sf
[korret'tsjone] -
8 livello impiegatizio
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9 assortitura
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10 classificazione
sf [klassifikat'tsjone] -
11 correzione
sf [korret'tsjone] -
12 livello impiegatizio
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13 caviar
These are the eggs of sturgeon that have been salted and cured. Grading for caviar is determined by the size and color of the roe and the species of the sturgeon. Beluga caviar, which is the most expensive of the three types of caviar, are dark gray in color and are the largest eggs. Ossetra caviar are light to medium brown and are smaller grains than beluga. Sevruga caviar are the smallest grains, the firmest in texture and are also gray in color. Pressed caviar is made of softer, lower quality eggs and have a stronger, fishier flavor. The term malossol is used to describe the amount of salt used in the initial curing process. The roe from other fish such as salmon, lumpfish, and whitefish are not considered caviars, regardless of their label. They should be addressed as roe. Caviar should be served as simply as possible. Traditional accompaniments, inspired by the Russians, are sour cream, blinis, and ice cold vodka. Lemon and minced onion are often served with caviar, but their flavors will only detract from the pure delicate flavor of the caviar. -
14 Olive Oil
Olive oil has a very distinctive flavor, and has become more prominent in American cooking today. Grading of olive oils are determined by the methods of extraction and the acid content of the resulting oil. Virgin oils are those obtained from the first pressing of the olive without further refinement. The finest olive oil is extra virgin, with an acid content of 1%. Following this are superfine at 1.5%, fine at 3%, and virgin at 4%. Pure olive oils are those which have been extracted by heat. These are of 100% olive oil, but their flavor can result in a harsh, bitter after taste. Pomace olive oil is refined from the final pressings and under heat and pressure. The taste is inferior to other olive oils and should never be substituted for them. Olive oil becomes rancid very easily, more so when exposed to heat or light. Always store tightly sealed in a cool, dark place.
См. также в других словарях:
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