rouge au centre – English Translation – Keybot Dictionary

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  www.clerk.gc.ca  
Lui voulait qu’on conserve le Union Jack, tandis que moi, comme M. Pearson, j’aimais le nouveau drapeau, avec la feuille d’érable rouge au centre.
My grandfather still wanted the Union Jack and I was supporting Mr. Pearson, who was advocating this new Canadian flag with the red maple leaf in the centre.
  fr.euronews.com  
Le thon rouge au centre de la conférence de CITES sur les espèces menacées
Row erupts in Australia over police action on anti whalers
  arabic.euronews.com  
Le thon rouge au centre de la conférence de CITES sur les espèces menacées
Row erupts in Australia over police action on anti whalers
  www.noordzeeboardstore.nl  
Musicien et guitariste Pierre Pitre, lance son tout premier disque avec une nouvelle formation d’un groupe de musique fusion jazz/rock instrumentale nommé “Pony Rouge,” au centre culturelle Aberdeen le 7 octobre, 2016 a 20:00 heures.
Local guitarist Pierre Pitre, is releasing his debut album with a recently formed jazz/rock fusion trio called “Pony Rouge,” at the Aberdeen Cultural Centre on October 7th, 2016 at 8:00 pm.
  www.nature.ca  
Elle possède une carapace lisse de couleur noire ou brun verdâtre. Il y a une bande rouge au centre de la dossière et les bordures supérieures des écailles sont marquées de rouge. Le plastron est orné d'une marque foncée centrale.
Its smooth black or brownish shell has a red stripe down the centre of the back. The upper edges of the scales have red markings. The breastplate has a dark centre marking.
  viaro.org  
Type marguerite rouge au centre vert.
**NOT IN PRODUCTION -Red daisy type with green center.
  explore.nature.ca  
Elle possède une carapace lisse de couleur noire ou brun verdâtre. Il y a une bande rouge au centre de la dossière et les bordures supérieures des écailles sont marquées de rouge. Le plastron est orné d'une marque foncée centrale.
Its smooth black or brownish shell has a red stripe down the centre of the back. The upper edges of the scales have red markings. The breastplate has a dark centre marking.
  dev.nature.ca  
Elle possède une carapace lisse de couleur noire ou brun verdâtre. Il y a une bande rouge au centre de la dossière et les bordures supérieures des écailles sont marquées de rouge. Le plastron est orné d'une marque foncée centrale.
Its smooth black or brownish shell has a red stripe down the centre of the back. The upper edges of the scales have red markings. The breastplate has a dark centre marking.
  www.thechildren.com  
J’ai presque aussitôt commencé à saliver en pensant aux pérogies farcis de kolbassa et de fromage de ma grand-mère, disposés avec soin sur un joli chemin de table rouge au centre de sa longue table. « Je serais bouleversée! », ai-je répondu, surprise par l’émotion dans ma voix.
“How would you feel if your family decided to order pizza this holiday season and leave the house just as it is, in favour of a simpler, fuss-free holiday?” Dr. Mounir Samy asks me, during an impromptu meeting we have scheduled to discuss the holidays and their familial importance.
  www.cbif.gc.ca  
Espèces semblables : Chez les autres parnassiens de l'Amérique du Nord, les mâles n'ont pas le fond de l'aile jaune, et la tache rouge au centre de l'aile postérieure est auréolée de noir mais n'est pas reliée aux autres taches rouges.
Similar Species: The other North American parnassians lack the yellow ground colour of the wings in males, and the red spot in the centre of the hindwing is surrounded by a black outline, but is not connected to the other red spots as in
  3 Hits www.eod-game.de  
Ne faites jamais cuire l’autruche plus qu’à un degré de cuisson médium. Elle doit être rouge au centre lorsque vous la coupez. Utiliser une faible température et humidité lorsque vous la grillez. Le rôti est prêt lorsque la température interne est de 160 ° F. La viande d’autruche n’a aucun os et ne rétrécie pas.
Never cook ostrich more than to medium. It should be red in the center when you cut into it. Use low temperature and moisture when roasting. Ideal internal temperature when a roast is ready is 160 ° F.  Ostrich meat has no bones and no shrinkage.  We suggest that you brown both sides over high heat (broil, fry, BBQ) and then continue cooking over lower heat until you get it the way you like it. (Rare to Medium recommended).
  2 Hits www.dreamwavealgarve.com  
Frapper l’une des grandes parties donne la valeur du point de ce secteur, tandis qu’une touche dans un double compte deux fois les points de ce secteur et une touche dans un triple compte trois fois les points du secteur, par exemple, lorsqu’une fléchette touche dans un double du secteur de 3 points, vous pouvez recevoir 6 points, et lorsqu’une fléchette touche dans un triple de 3 points, vous pouvez recevoir 9 points. Le point rouge au centre de la cible est la bulle intérieure qui donne 50 points, et l’anneau vert à l’extérieur de la bulle intérieure est la bulle extérieure qui donne 25 points.
Can you finish 501 points with the smallest number of throws? Your goal in this game for 2 or 4 players is to reduce your team's initial 501 points to 0 with the fewest throws, while the last throw that ends the game must hit the double ring or the bullseye. The dartboard is divided into 20 sections, each of the sections carries a score ranging from 1 to 20. Each section is further divided into 4 regions by an outer ring (the double ring) and an inner ring (the triple ring). Hitting any of the two larger regions gives the point value of that section, while hitting the double ring gives double points of that section and the triple ring gives triple points of the section, for example, when a dart hits the double ring in the section of 3 points, you can receive 6 points, and when a dart hits the triple ring of 3 points, you can get 9 points. The red dot at the center of the dartboard is the bullseye that gives 50 points, and the green ring outside the bullseye is the bull's ring that gives 25 points.
  haervejen.webcamp.dk  
Pendant 25 saisons d’affilée, six équipes seulement feront partie de la LNH : les Blackhawks (orthographié à tort en deux mots, Black Hawks, jusqu'en 1986) de Chicago, les Bruins de Boston, le Canadien de Montréal, les Maple Leafs de Toronto, les Rangers de New York et les Red Wings de Detroit. Pour plusieurs experts, l’ajout, en 1942–1943, d’une ligne rouge au centre de la patinoire marque le début de la modernité dans le hockey professionnel.
“In September [1942], a few days before his marriage to Lucille Norchet, [Richard] signed his first professional contract with the Montreal Canadiens (known in English Canada as the Habs, for Habitants). At the time he began his initial season in the [National Hockey League], the league had just undergone two important changes. Between 1926 and 1931 it had ten teams. The depression, followed by World War II, forced four to withdraw. These were: in 1931 the Pittsburgh Pirates of Pennsylvania (founded in Philadelphia as the Quakers for the 1930–31 season); in 1935 the Ottawa Senators (founded in St Louis, Mo., as the Eagles for the 1934–35 season); in 1938 the Montreal Maroons; and in 1942 the New York Americans (called the Brooklyn Americans during the 1941–42 season). For 25 consecutive seasons there would be only six teams: the Chicago Blackhawks (incorrectly written as two words, Black Hawks, until 1986), the Boston Bruins, the Montreal Canadiens, the Toronto Maple Leafs, the New York Rangers, and the Detroit Red Wings. Many experts think that the addition of a red line at centre ice, in 1942–43, marked the beginning of modern professional hockey. Since 1919–20 there had been two blue lines, and forward passes had been permitted within each zone, but in order to move the puck across the blue line a player had to have possession of it. With the addition of the red line, passing was permitted from behind the net and across the blue line, as far as centre ice.”
  www.osaka-kasei.co.jp  
Le nouveau drapeau canadien ressemblerait beaucoup au fanion du CMR (un centre blanc bordé de deux bandes rouges verticales et les armoiries du CMR au centre) - mais au lieu des armoiries du CMR, il y aurait une seule feuille d'érable rouge au centre.
Did You Know? In 1964, Dr. George Stanley, the Dean of Arts at the Royal Military College of Canada (RMC) created the design for what is still our National Flag! The Great Flag Debate began early in 1963 when Prime Minister Lester Pearson was elected. The conversation was officially raised in the House of Commons in June of 1964. At this time there were three designs up for debate. One of these designs was brought forward by Liberal MP John Matheson. Matheson’s design was created by Matheson’s friend Dr. George Stanley, the dean of arts at RMC. The new Canadian flag would closely resemble the RMC Pennant (a white center bordered by two vertical red stripes and the RMC coat of arms in the center)- but instead of the RMC coat of arms there would be a single red maple leaf in the center. The design was considered very elegant and free of any controversial references that were found in both the Red Ensign and the Pearson Pennant. On the 15th of December 1964 Stanley’s Design was officially approved. Her Majesty Queen Elizabeth II approved the design in January of 1965 and the official flag was flown across Canada on February 15th 1965. On the first Flag Day at RMC all of the officer cadets, and military staff formed on the parade square to witness the raising of the flag. Air Commodore Leonard Birchall, Commandant of RMC, read the Act of Parliament proclaiming Stanley’s design as Canada’s National Flag. The Red Ensign was lowered from the mast for the last time to the sounding of a bugle. At the second sound of the bugle, the new national flag of Canada was raised across the country for the first time.