Hasil (Bahasa Indonesia) 2:Pembuka

Hasil (Bahasa Indonesia) 2:
Pembuka salad sebagai pemula dingin Starter (Franz. Entrée) adalah makanan kecil yang dimakan sebelum hidangan utama dan merangsang nafsu makan dan untuk mengekang kelaparan terbesar.Istilah ini berasal dari appetizer klasik Speisenfolge. Satu membedakan kira-kira antara makanan pembuka panas dan dingin. Dalam menu klasik kursus pertama berasal dari dapur dingin, starter hangat merupakan hubungan antara sup dan ikan atau hidangan utama. Sebagai starter, lampu, piring selera disajikan. Seringkali salad kecil atau roti panggang dengan daging atau lapisan ikan, tetapi juga Terrines dan pate. Sup A adalah baik menu klasik dan modern transisi sendiri merupakan, sering disebut tetapi dalam arti yang lebih luas sebagai starter. Pentingnya pemula berbeda di dapur internasional. Dalam masakan Perancis, ada biasanya dingin penganan, di Italia sering beberapa antipasti. Administrasi seiring sejumlah besar pemula di Spanyol (Tapas) dan di Turki (Mezze) adalah cukup memadai jenuh tanpa hidangan utama berikutnya. Mungkin bahkan sebelum starter untuk stimulasi nafsu makan amuse bouche (juga menghibur-bouche atau ucapan dipanggil dari dapur) disajikan

Hasil (Inggris) 1:

Results (Indonesian Language) 2:The opener as a rookie Starter, cold salads (Franz. Entrée) is a snack eaten before the main dish and stimulates the appetite and to curb hunger. The term comes from the classic appetizer Speisenfolge. One distinguishes roughly between hot and cold appetizers. In the classic menu first course derived from the kitchen is cold, warm starter is the relationship between fish or soup and main course. As a starter, lamp, the dish's taste is served. Often a small salad or toast with meat or fish layer, but also Terrines and pate. The soup is A good menu of classic and modern transition is itself, is often referred to but in a broader sense as a starter. The importance of different starter in the kitchen. In French cuisine, there is usually a cold snack in Italy often some antipasti. Administration over a large number of startups in Spain (Tapas) and in Turkey (Mezze) is quite sufficient saturated without main dish next. Maybe even before the starter for stimulation of appetite amuse bouche (also amuse-bouche or speech called from the kitchen) is presented

Hasil (Inggris) 2:

Results (Indonesian) 2:
Appetizer salad as cold starters Starter (Franz. Entrée) is a small meal eaten before the main course and stimulate the appetite and to curb hunger terbesar.Istilah is derived from the classic appetizer Speisenfolge. One differentiates roughly between hot and cold appetizers. In the classic menu a first course came from the kitchen cold, warm starter is a relationship between a soup and a fish or a main course. As a starter, lamps, dishes tastefully presented. Often a small salad or toasted bread with a layer of meat or fish, but also Terrines and pates. A good soup is a menu of classic and modern transition itself is often referred to but in a broader sense as a starter. The importance of different starters in the international kitchen. In French cuisine, there are usually cold hors d'oeuvre, in Italy often several antipasti. Concomitant administration of a large number of starters in Spain (Tapas) and in Turkey (Mezze) was adequate enough saturated without subsequent main course. Perhaps even before the starter for the stimulation of appetite amuse bouche (also amuse-bouche or speech called from the kitchen) presented