Portuguese / English Food Dictionary

[kiwidutch]

Here you will find a list of English / Portuguese cooking terms... DH who speaks some portuguese had this in a lovely neat table for us.. sadly it doesn't seem to import into Zaar.. so it's a work in progress and I am adding to it and tidying up as I can manage

Apple - Maçã
apple juice - sumo de maçã m
apricot - damasco m
apricot - alperce m

baby pork - leitão m
banana - banana m
barbecued - churrasco m
barbecued chicken - frango no churrasco
beans - feijão
beef - vaca
beer - cerveja
bill - conta
black sea bream - chaputa
boiled - cozido
boiled casserole of meats and beans with rice and vegetables - cozido à portuguesa

bottle - garrafa
brazil nuts - castanha do pará
brazilian sugar cane - Cachaça
bread - pão
bread soup - açorda
bread soup with seafood - licquor açorda de marisco
breakfast - pequeno almoço
broad bean - fava
brocolli - bróculos
butter - manteiga


cabbage - couve
cabbage soup - caldo verde
Cachaca - a Brazilian alcoholic beverage extracted from sugar cane.
café - coffee
cake - bolo
candy - doce
carrot - cenoura
cauliflower - couve-flor
cereal - cereais
charcoaled - brasa
cheese - queijo
cherries - Cerejas
chicken - frango
chicken breast - peito de frango
chicken soup with pasta - canja (de galinha)
chilled vegetable soup - Gaspacho
chilli sauce - piri-piri
chips / french fries - batatas fritas
chocolate - chocolate
chocolate mousse - mousse de chocolate
cider - Cidra
clams - ameijoas
cockles - berbigões
cod / codfish - Bacalhau
codfish - baked with white sauce olives and purée - bacalhau à Zé do Pipo

cookie - Biscoito
coriander - coentros
corn - milho
crab - Sapateira
crab - caranguejo

cream - natas
- cream - whipping cream - nata para bater
- cream - cooking cream - nata para culinaria
croissant - Croissant
cucumber - pepino
cured ham - presunto
cuttlefish - Chocos

dessert - sobremesa
dinner - jantar
dish of the day - prato do dia
drink - bebida
dry wine - vinho seco
duck - pato

eel stew - ensopada de enguías
eels - Enguias
eggplant - berinjela
egg - ovos
expresso - Bica

fig - figo
fish - peixe
fish soup - sopa de peixe
fish stew - Caldeirada
flour - Farinha
food - alimentos
fork - garfo
fried - Estrelado
fried - frito
fruit -Fruta

garlic - alho
glass - copo
goat - cabrito
gold bream - Dourada
grape - uva
grapefruit - Toranja
green beans - feijões-verdes
grilled sardines -s ardinhas na brasa
grilled sole - linguado grelhado
grilled -grelhado
Guarana - Brazilian beverage (contains 2.5 times stronger than the caffeine found in coffee, tea and soft drinks.)



hake -Pescada
ham -fiambre
herring -Arenque
hot chocolate -chocolate quente
home-made -Caseiro
hot dog cachorro-quente
house steak -bife à casa

ice cream -Gelado

jam -compota
juice -sumo

knife -faca

lamb chop -costeleta de borrego
lamb chop -costeleta de carneiro
lamb stew -ensopada de borrego
lamb -Borrego
leek -alho-porro
lemon -limão
lemonade -limonada
lemons -Limões
lettuce -alface
liver -iscas
lobster -Lagosta
lunch -almoço

mackerel -carapau
mackerel -Cavala
meat -carne
medium steak - médio
melon - Melão
menu - ementa
milk-shake - batido
milk - Leite
- milk - full fat - leite gordo
- millk - half fat / semi skimmed - leite meio gordo
- milk - skimmed - leite magro
mineral water -água mineral
mixed kebab -espetada mista
monkfish kebab- espetada de tamboril
mushroom -Cogumelo
mussels -mexilhões
mustard -Mostarda

octopus -polvo
olives -Azeitonas
omelette -omelete
onion -Cebola
orange juice -sumo de laranja
orange- laranja
oven-baked -no forno
oysters -ostras

pancake -Panqueca
parsley- salsa
pasta -Massa
paté -pate
peach -Pêssego
pear -pêra
peas -Ervilhas
pepper -pimenta
pineapple juice -sumo de ananás
pineapple -Ananás
pizza -pizza
plaice -Solha
pork chop -costeleta de porco
pork steaks -febras
pork with clams -porco a alentejana
pork -porco
pork -carne de porco
port wine -vinho de porto
port -porto
potato -batata
prawns -Gambas
pumpkin - abóbora

rabbit -Coelho
radish -rabanete
rare steak -bife mal passado
raspberry -Framboesa
red mullet -salmonete
red snapper -Pargo
red wine -vinho tinto
rib -entrecosto
rice -Arroz
roasted -Assado

salad -salada
salmon -salmão
salt sal
salted cod with egg and potatoes -bacalhau a bras
sardines -sardinhas
sauce -molho
sausages -salsichas
scabbard fish (sword fish) -peixe espada
scrambled -mexido
sea bream -dourada de mar
sea bream -Besugo
seafood rice -arroz de marisco
seafood soup -sopa de marisco
seafood -marisco
shrimps -camarões
silver bream -Sargo
skate -raia
skewer -espetada
smoked -Fumado
sole -linguado
soup of the day -sopa do dia
soup -Sopa
sparkling water -água com gaz
spicy sausage -chouriço
spoon -Colher
squid (grilled) -tufas (grelhadas)
squid -Lulas
steak -bife
stew of fish seafood or meat -Cataplana
stewed -estufada
still water -água sem gaz
stone bass -cherne
strawberries -morangos
sugar - Açúcar
Sugar - Brazilian sugar cane is cana de acucar (that is with any Spanish speaking people) it is called caña de azucar. Cachaca is the alcoholic beverage extracted from the sugar cane.

sweet wine -vinho doce

tea -Chá
thin steak topped with a fried egg -bife a portuguesa
to drink- beber
tomato juice -sumo de tomate
tomato -tomate
tongue -Lingual
tripe dish with veal beans and spicy sausage -tripas à moda do Porto
trout -Truta
tuna -Atum
turkey -peru

veal -Vitela
vegetable soup -sopa de legumes
vegetables -Legumes
very rare steak -muito mal passado
vinegar -Vinagre

water -água
well done steak -bem passado
white wine -vinho branco
whiting -Corvine
with ice -com gelo
with milk -com leite

yoghurt - Iogurte

[French Tart]

GREAT job Kiwi - thanks for all your hard work - and, I know it is hard!!!! We now have two lists posted, Spanish and Portuguese - and that is fantastic!!

FT

[kiwidutch]

Thanks! I took inspiratioin from your list ...

I'm looking for more to add too

[ThatSouthernBelle]

What about Guaraná? I think it translates to "carbonated deliciousness from Brazil" Hehehe.

[kiwidutch]

Bella14Ragazza wrote:
What about Guaraná? I think it translates to "carbonated deliciousness from Brazil" Hehehe.

Thanks Bella ...

DH didn't know that one and looked it up in his Portuguese dictionary: Brazilian shrub, seeds used to make a paste. ( we assume for food )

wanting to know more I looked on the net...

Guarana is an herbal stimulant that contains a form of caffeine called guaranine, which is 2.5 times stronger than the caffeine found in coffee, tea and soft drinks. What makes guaranine unique from caffeine found in beverages is its slower release. That's because the guarana seed is fatty (even in powder form) and is not readily water-soluble. Therefore the body does not quickly absorb it.

Since the guaranine is released slowly, the energy boost that is experienced from guarana is not like that of coffee with its sudden rush and quick drop-off. Rather, it continues to escalate over hours.

While caffeine from beverages provides a short-lived energy burst that overheats and excites the body, guaranine has a cooling action that revitalizes and relaxes. This is because guarana contains other components that modify the activity of this substance. The end result is more beneficial to the body than tea or coffee.

Caffeine accelerates the effectiveness of CLA, thus making CLA a more potent fat burner. Guarana has been shown to stimulate the migration of lipids so fat can be burned as energy. It is also an appetite suppressant.

Guarana aids in a temporary, natural increase in body temperature and metabolic thermogenesis through nutritional stimulation of the body's ß receptor pathway, which can induce the breakdown and release of stored body fat, thereby allowing stored fats to be turned into energy.

Thermogenesis refers to the body's production of heat, a normal part of metabolic processes. Thermogenesis can be enhanced by certain nutritional substances. When stimulated through appropriate dietary supplementation, thermogenesis is also a mechanism that increases metabolic rate.
Stored body fat, if released and available for use, can provide the fuel for this increased metabolic rate. Other active constituents of guarana are theobromine and theophylline, which are called xanthines (a class of thermogenic substances found in coffee, tea and certain beans). They have some effect on increasing metabolic rate, suppressing appetite and enhancing both physical and mental performance. They also act as muscle relaxants and possess diuretic properties.

Guarana increases mental alertness, fights fatigue, and increases stamina and physical endurance. Native to Brazil, guarana is taken daily as a health tonic by millions of Brazilians. It is reported to help overcome heat fatigue, detoxify the blood and is useful for flatulence and obesity. In body care products, it has been used for its tonifying and astringent properties, and in the treatment of cellulite.


In the United States, guarana holds a GRAS-status (Generally Regarded As Safe). In 1989 a patent was filed on a guarana seed extract that was capable of inhibiting platelet aggregation in mammals. The patent described guarana's ability to prevent the formation of blood clots and to help in the breakdown of clots that had already been formed. Clinical evidence was presented in conjunction with the patent in 1989 and again in 1991 by a Brazilian research group demonstrating these antiaggregation properties. Guarana has a long history of use as an energy tonic and for mental acuity enhancement.

In a study published in the June 2001 issue of the Journal of Human Nutrition Diet, guarana extract induced weight loss over 45 days in overweight patients taking a mixed herbal preparation containing yerbe mate, guarana and damiana. Body weight reductions were 11.22 pounds in the guarana group compared to less than one pound in the placebo group after 45 days.[22]

Guarana extract and fractions decreased platelet aggregation up to 37% of control values and platelet thromboxane formation from arachidonic acid up to 78% of control values. When platelets hyperaggregate and/or when excess thromboxane formation occurs, an arterial blood clot can develop, resulting in a heart attack or ischemic stroke.[23]

Another Brazilian research group has been studying guarana's apparent effect of increasing memory. Its antibacterial properties against E. coli and Salmonella have been documented as well.

A 1998 toxicology study with animals have shown that guarana is nontoxic at even high dosages of up to 2 grams per kilogram of body weight. This same study demonstrated guarana's antioxidant properties saying, "Guarana showed an antioxidant effect because, even at low concentrations (1.2 microg/ml), it inhibited the process of lipid peroxidation."[25]

Do you think I should put it in as"

Guarana = Brazilian beverage (contains 2.5 times stronger than the caffeine found in coffee, tea and soft drinks.)

Since this seems to be primarily Brazillian, is my question would also be : it also known and used in Portugal? or would this more correctly belong in a South American Forum ?( if Zaar had one .. there isn't one at present)

Even if it's little or unknown in Portugal, then I don't mind to still pop into the list, and if sometime in the future a South American Forum were to be made I could transfer it there in the future. yes?

[ThatSouthernBelle]

I just put it in because Brazil speaks Portuguese, and the can I had of it was in Portuguese, so you don't have to add it if you don't think it applies here. I just know that it's being exported to Spain and Portugal right now.

Oh, it's also the "National" drink in Brazil. It looks like ginger ale.

[kiwidutch]

Bella14Ragazza wrote:
I just put it in because Brazil speaks Portuguese, and the can I had of it was in Portuguese, so you don't have to add it if you don't think it applies here. I just know that it's being exported to Spain and Portugal right now.

Oh, it's also the "National" drink in Brazil. It looks like ginger ale.

yep, I did know that Brazilians speak Portuguese ... I have a workmate from Brazil and we chat a lot about food, geography, languages etc ...

Unusually for a Brazilian, he follows rugby as much as football, and rugby in Brazil ... well ...

...about as good as the NZ football team = hopeless...

...the Brazilian football team and the NZ rugby team on the other hand... are worth supporting LOL

If it's exported to Spain and Portugal than no problem, it's in...

Looks like ginger ale but has 2.5 time the caffine as coffee..? wow ! have you tasted it? if so what does it taste like?

I'm curious... I go to Cape Verde later this year.. who knows thay might have it there?

[dihujo]

We have a fizzy soft drink called Guarana, so yes it can be included in this forum! I personally don't like it as I think it tastes like cough syrup. It was introduced here (Portugal) a few years back but wasn't much of a hit. it can be bought in cans and 1,5Lt bottles, it has a green and yellow stripy label.

[kiwidutch]

dihujo wrote:
We have a fizzy soft drink called Guarana, so yes it can be included in this forum! I personally don't like it as I think it tastes like cough syrup. It was introduced here (Portugal) a few years back but wasn't much of a hit. it can be bought in cans and 1,5Lt bottles, it has a green and yellow stripy label.

Hi Dihujo...
dang about the Guarana... I usually like to try new stuff and would have liked to have tried it when I was in Portugal last year.. . missed it !

We hope to be back in PT next year, as this years travel schedule is fairy well booked up already... but if I can squeeze in a trip anywhere, then I will certainly try hard LOL...

[Chef #635722]

Can someone tell me the English definitions/American product equivalents of the following:

requeijao

crema de leite (is this condensed milk?)
maizena (is this cornstarch?)
fermento royal para bolo (is this yeast or baking powder or baking soda or a combination of any of them?)

[kiwidutch]

Dear Chef #635722, Welcome to Zaar
here are some answers hopefully to your questions.... I have put what I hope are the most helpful bits in "bold" ....

crema de leite
I wouldn't say that it is "condensed Milk" becuase: 2 latas de leite condensado =- 2 tins of condensed milk

The RecipeZaar Kitchen Dictionary says:
--------------------------------------------------------------------------
crema de leche

Meaning cream or milk in Spanish. It is whole milk pasteurized. It is a substance that is greasy, and has a yellowish, white color to it. It is used on fruits, salads and ice cream. It is also used in pastry shops, used to make a paste for soups or creams. Mainly found in specialty Mexican/Spanish shops or in the specialty section of your grocery store.
------------------------------------------------------------------------
the Portuguese version is: crema de leite
http://www.nestle.com/Lifestyles/Cooking/AskGilla/CookingTips/Brazilian+products.htm

Question:I am from Brazil and would like to know what are the substitutes for Leite Moca and Creme de Leite in the USA. I want to use Creme de Leite in some recipes like strogonoff but I don`t know what product to use in the USA. Thank you. Answer:Hi Rosana,
Leite Moca is sweetened condensed milk and you will find this in the USA under the brand name Carnation. You can use this product in your recipes which use Nestlé Leite Moca. Creme de Leite is also available in the USA under the Nestlé brand name and is called Media Crema/Table Cream. This product is imported from Mexico and distributed by Nestlé USA. It is not available in all areas of the US however, and you would need to check with Nestlé Consumer Services (www.nestleusa.com/Public/ContactUs.aspx) the USA for availability in your area.
If you cannot find this product you could consider using heavy cream in recipes such as strogonoff. You need to use a cream with high fat content (30-35%) in hot recipes as it needs to be able to withstand heating.Regards,
Gilla
-----------------------------------------------------------------------
Wikipedia says:
http://en.wikipedia.org/wiki/Requeij%C3%A3o

Requeijão is a cream cheese made in Brazil and Portugal. It is white in color, has a mild taste and its consistency can vary from solid to creamy. Traditionally associated with the state of Minas Gerais, nowadays it is produced all over the country.

Its most common variant is requeijão cremoso, very creamy in consistency; usually sold in glasses or plastic cups.



-----------------------------------------------------------------------------------

maizena is the really easy one because it's exactly the same thing here in the Netherlands... what we call maizena is indeed called cornstarch / cornflour in other parts of the world.

--------------------------------------------------------------------------------------
fermento royal para bolo

fermento = yeast (rising agent)
para = at, to, toward, towards
bolo = cake

ok it's clear that it's a rising agent and DH who speaks Portuguese read me a portuguese article on the famous Fermento Royal brand.. but it talks mostly about the establishment of the brand name rather than the contents of the tin LOL...

I did find a recipe where the poster says:

1 tbsp baking soda (if you can't find the Brazilian Fermento Royal)

... and someone here call it's "yeast for cakes"
ou can certainly buy all types of flour in most supermarkets, wheat and corn and others. I saw the strong flour for bread in Carrefour in the retail park in Portimao in 5kgs bags at prices that don't break the bank unlike Thomas Green, Baptista and such likes.
If you cannot find it use flour "farinha para usos culinarios" which is plain flour. For cakes, ie self-raising, is "farinha para bolos".
Yeast is available easily, fresh you can buy at any bakery, it is called "fermento" and the powder type at any supermarket it is "fermento em pó para pão" for the quick variety. Yeast for cakes is "fermento para bolos". You will probably find the make is Royal and/or Fermipan.
I must admit that I was worried about baking with Portuguese flour but had no problems whatsoever. It is cheap and does the job very well.
I made a decision when I came to live in Portugal to try and get used to the local stuffs and without exceptions it has been easy.

yeast for cakes? "yeast" is usually for breads, and baking powders / baking sodas are used in all the cakes I've ever baked ( not that i've baked every cake in the world so I could be wrong LOL)

another entry says:
FERMENTO ROYAL BAKING POWDER. BRAZIL,
and another: Entao se baking soda é bicarbonato de sódio, baking powder deve ser o mesmo que o nosso fermento royal?

DH's Portuguese Dictionary has references for:

Baking Powder = Fermento Artificial
Cooking Soda = bicarbonato de soda
Bicarbonate of Soda = bicarbonato de sódio

to be completely honest I don't now know if your "fermento Royal" is baking powder or baking soda ... but maybe one of our members living in Portugal can help us further with this one .. at least hopefully you are one step ahead with the rest of the information...

[Chef #635722]

thanks for all your info

Anyone know if there are any low-fat substitutes for these items we are talking about. Can I sub fat-free ricotta and evap. fat free milk? Will that work?

[kiwidutch]

[quote="Chef #635722"]thanks for all your info

Anyone know if there are any low-fat substitutes for these items we are talking about. Can I sub fat-free ricotta and evap. fat free milk? Will that work?[/quote]

Could we please know what kind of recipes you are intending to use these in?

Using lower fat products in some recipes works far better than in others so some more information would be most valuable to estimate what the outsome would / could be....

[Chef #635722]

My babysitter wants to make lasagne using the ingredients we have been discussing. Wouldn't fat free ricotta substitute? What about evap. skim milk for the creme? I use fat free ricotta and it is fine.Thanks for any help.

[kiwidutch]

[quote="Chef #635722"]My babysitter wants to make lasagne using the ingredients we have been discussing. Wouldn't fat free ricotta substitute? What about evap. skim milk for the creme? I use fat free ricotta and it is fine.Thanks for any help.[/quote]

I think that in a lasagne it should be ok... any subtle loss of flavour due to using lower fat ingredients wouldn't be noticeable in the mix of other flavours.

The texture might be a little more liquid because many lower fat products are thinner in consistancy... so maybe you'd want to start with a sauce that you'd thickened up a little more than usual .. possibly ?
I have to get my evaporated milk from a British speciality shop here, and it's just the one regular type, no skim etc available here so I'm no expert on that one sorry ..... ricotta we get in the supermarket but again.. no fat free that I have seen anywhere I shop.

DO please let me know how you go with your lasagne... I'd love to know the result of your experimentation