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219: 91: 43: 477: 494:{{Information |Description = {{fr|Recette de la pâte brisée, étape 8}} |Source = |Date = 2006-10-31 |Author = Romain Behar |Permission = {{PD-self}} |other_versions = }} 666: 601: 57: 53: 47: 102: 70: 186: 422: 352: 316: 699:
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Catégorie:Recettes de cuisine à base de pâte brisée
75:(1,024 × 768 pixels, file size: 133 KB, MIME type: 90: 8: 704: 446: 263: 237:I grant anyone the right to use this work 193: 524:The following other wikis use this file: 706: 506: 420: 404: 386: 370: 350: 334: 314: 298: 281: 278: 259: 252: 504:The following 2 pages use this file: 218: 7: 582:Artes culinarias/Recetas/Pasta brisa 435: 697: 272: 266: 142: 140:Recette de la pâte brisée, étape 8 134: 122: 68: 271: 257: 217: 148:Shortcrust pastry recipe, step 8 89: 31: 21: 254: 143: 130:Recette pate brisee etape 8.jpg 14: 253: 135: 26: 1: 423:original creation by uploader 36: 622:Livre de cuisine/Pâte brisée 279:Items portrayed in this file 558:Usage on en.wiktionary.org 728: 683:Usage on zh.wikipedia.org 673:Usage on tr.wikipedia.org 663:Usage on ru.wikibooks.org 653:Usage on no.wikipedia.org 643:Usage on jv.wikipedia.org 633:Usage on ja.wikipedia.org 618:Usage on fr.wikibooks.org 608:Usage on fr.wikipedia.org 598:Usage on fa.wikibooks.org 588:Usage on fa.wikipedia.org 578:Usage on es.wikibooks.org 568:Usage on es.wikipedia.org 548:Usage on el.wikipedia.org 538:Usage on ca.wikipedia.org 528:Usage on ar.wikipedia.org 436: 230:. This applies worldwide. 167: 16: 256: 96:This is a file from the 493: 181: 173: 163: 156: 153: 127: 100:. Information from its 472:19:00, 31 October 2006 103:description page there 46:Size of this preview: 667:Рецепт:Тесто песочное 602:کتاب آشپزی/خمیر بریزه 52:Other resolutions: 647:Pastry kerak cekak 62:1,024 × 768 pixels 715: 714: 562:shortcrust pastry 520:Global file usage 514:Shortcrust pastry 497: 337:copyright license 265: 250: 249: 246: 245: 234: 212: 211: 190: 187:Reusing this file 118: 117: 98:Wikimedia Commons 32:Global file usage 719: 705: 484: 301:copyright status 232: 221: 220: 214: 208: 205: 202: 199: 194: 184: 169: 159: 147: 139: 137:Français : 131: 125: 114: 93: 92: 86: 80: 78: 65: 58:640 × 480 pixels 54:320 × 240 pixels 48:800 × 600 pixels 727: 726: 722: 721: 720: 718: 717: 716: 693: 518: 498: 490: 482: 438: 437: 434: 433: 432: 431: 430: 429: 428: 427: 425: 413: 412: 411: 409: 398: 397: 396: 395: 394: 393: 392: 391: 389: 388:31 October 2006 379: 378: 377: 375: 364: 363: 362: 361: 360: 359: 358: 357: 355: 343: 342: 341: 339: 328: 327: 326: 325: 324: 323: 322: 321: 319: 307: 306: 305: 303: 292: 291: 290: 289: 288: 286: 270: 269: 268: 251: 239:for any purpose 206: 203: 200: 197: 158:31 October 2006 149: 141: 129: 120: 119: 108: 107: 106:is shown below. 82: 76: 74: 67: 66: 51: 12: 11: 5: 725: 723: 713: 712: 709: 696: 692: 691: 690: 689: 681: 680: 679: 671: 670: 669: 661: 660: 659: 651: 650: 649: 641: 640: 639: 631: 630: 629: 624: 616: 615: 614: 606: 605: 604: 596: 595: 594: 586: 585: 584: 576: 575: 574: 566: 565: 564: 556: 555: 554: 546: 545: 544: 542:Pasta trencada 536: 535: 534: 522: 521: 517: 516: 511: 502: 501: 496: 495: 492: 488: 485: 479: 474: 469: 465: 464: 461: 458: 455: 452: 449: 442: 441: 426: 421: 419: 418: 417: 416: 415: 414: 410: 407:source of file 405: 403: 402: 401: 400: 399: 390: 387: 385: 384: 383: 382: 381: 380: 376: 371: 369: 368: 367: 366: 365: 356: 351: 349: 348: 347: 346: 345: 344: 340: 335: 333: 332: 331: 330: 329: 320: 315: 313: 312: 311: 310: 309: 308: 304: 299: 297: 296: 295: 294: 293: 287: 282: 280: 277: 276: 275: 274: 273: 262: 261: 258: 255: 248: 247: 244: 243: 222: 210: 209: 191: 179: 178: 175: 171: 170: 165: 161: 160: 155: 151: 150: 132: 123: 121: 116: 115: 94: 84: 83: 45: 41: 40: 39: 34: 29: 24: 19: 13: 10: 9: 6: 4: 3: 2: 724: 710: 707: 703: 700: 694: 688: 685: 684: 682: 678: 675: 674: 672: 668: 665: 664: 662: 658: 655: 654: 652: 648: 645: 644: 642: 638: 635: 634: 632: 628: 625: 623: 620: 619: 617: 613: 610: 609: 607: 603: 600: 599: 597: 593: 590: 589: 587: 583: 580: 579: 577: 573: 572:Masa quebrada 570: 569: 567: 563: 560: 559: 557: 553: 550: 549: 547: 543: 540: 539: 537: 533: 530: 529: 527: 526: 525: 519: 515: 512: 510: 507: 505: 499: 491: 486: 480: 478: 475: 473: 470: 467: 466: 462: 459: 456: 453: 450: 448: 447: 445: 439: 424: 408: 374: 354: 338: 318: 302: 285: 242: 240: 235: 231: 229: 228: 227:public domain 223: 216: 215: 201:Public domain 198:Public domain 196: 195: 192: 188: 183: 180: 176: 172: 166: 162: 152: 146: 138: 133: 126: 112: 105: 104: 99: 95: 88: 87: 81: 72: 71:Original file 63: 59: 55: 49: 44: 38: 35: 33: 30: 28: 25: 23: 20: 18: 15: 701: 698: 532:عجينة التارت 523: 503: 481:1,024 × 768 443: 440:File history 238: 236: 225: 177:Romain Behar 144: 136: 111:You can help 101: 69: 22:File history 677:Tart hamuru 612:Pâte brisée 552:Τριφτή ζύμη 509:Pâte brisée 489:Romainbehar 128:Description 708:_error 592:خمیر بریزه 500:File usage 457:Dimensions 182:Permission 77:image/jpeg 27:File usage 454:Thumbnail 451:Date/Time 373:inception 145:English: 695:Metadata 483:(133 KB) 260:Captions 168:Own work 37:Metadata 657:Mørdeig 637:パート・ブリゼ 468:current 463:Comment 284:depicts 264:English 73:‎ 174:Author 164:Source 207:false 204:false 687:奶油酥皮 460:User 154:Date 17:File 60:| 56:| 50:. 711:0 189:) 185:( 113:. 79:) 64:.

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File:Recette pate brisee etape 8.jpg
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320 × 240 pixels
640 × 480 pixels
1,024 × 768 pixels
Original file
Wikimedia Commons
description page there
You can help
Reusing this file
public domain
depicts
copyright status
copyrighted, dedicated to the public domain by copyright holder
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released into the public domain by the copyright holder
inception
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original creation by uploader
19:00, 31 October 2006
Thumbnail for version as of 19:00, 31 October 2006
Romainbehar
Pâte brisée
Shortcrust pastry
عجينة التارت

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