Termos de Cozinha utilizados em Portugal e Brasil

Termos de Cozinha

1-portugal  1-brasil

Aconchegar – Apertar
Aquecer – Esquentar
Arrefecer – Esfriar
Assar :cozinhar
Almofariz – Pilão
Boião – Pote
Biológico : Orgânico
Chávena – Xícara
Decoração – Acabamento
Esmagar – Socar
Espumadeira – Escumadeira
Estaladiço – Crocante
Estufar – Cozinhar com a panela tampada
Fervedor – Leiteira
Frasco – Vidro
Frigorifico – Geladeira
Fio de cozinha – Barbante
Fumado – Defumado
Lume – Fogo
Lume brando – Fogo brando
Tacho/Panela – Panela
Panar – Empanar
Panela tapada – Panela tampada
Passe-vite : Passapurê
Película aderente : Filme transparente
Pequeno almoço : Café da manhã
Picadora : Processador de alimentos
q.b. (quanto baste) – a gosto
Ramo – Maço
Talho : Açougue
Varinha mágica – Mixer


Alho Francês – Alho Poró
Açafrão das Índias – Curcuma, Açafrão da Terra
Açúcar em pó – Açúcar de Confeiteiro
Açúcar amarelo : Açúcar mascavo
Aguardente – Pinga
Aipo – Salsão
Alperce – Damasco
Alfazema – Lavanda
Ananas : Abacaxi
Aneto (endro) : Dill
Caril – Curry
Badejo : Abadejo
Bacalhau desfiado – Bacalhau migado
Bacalhau demolhado – Bacalhau dessalgado
Bife – Bife / Filé
Bola : Pãozinho rústico
Bolinho : Pastel
Borrego : Cordeiro, carneiro
Brócolos : Brócolis
Bulgur : Trigo para quibe
Carne picada – Carne moída
Cebolinho : Ciboulette
Chouriço : Lingüiça portuguesa
Colorau : Páprica
Cogumelos – Champignons
Costeleta : Bisteca
Costeletas de porco – Carré de suíno
Crepe : Panqueca
Cebolo – Cebolinha verde
Claras em castelo – Claras em neve
Coentros frescos – Cheiro-verde (Nordeste)
Cubo de caldo – Tablete de caldo
Côdea (do pão) – Crosta
Codornizes – Codornas
Curgete (ou courgette) : Aboborinha Italiana
Dióspiros : Caqui
Espargos – Aspargos
Esparguete – Espaguete
Empadão – Escondidinho, Torta
Entrecosto : Costela, costelinha
Erva-cidreira : Melissa, capim-cidreira
Escalope : Filé
Farinha de Milho – Fubá
Fiambre – Presunto
Feijão-frade – Feijão fradinho
Feijão-verde – Feijão Vagem
Fermento padeiro : Fermento biológico fresco
Gambas – Camarão Grande
Gelado – Sorvete
Gnocchi : Nhoque
Grelo : Broto, rebento, rama…
Ketchup – Catchup
Leite magro – Leite desnatado
Leite gordo – Leite semi desnatado
Leite gordo : Leite integral
Lombinho de novilho : Filé mignon
Massa – Macarrão
Molho de Soja – Shoyu
Molho picante, molho de piri-piri : Molho de pimenta
Mozzarella – Mussarela
Natas – Creme de leite
Oregãos – Orégano
Óleo de Palma – Azeite de Dendê
Pá de porco : Paleta de porco
Paio – Lombo defumado
Pão de véspera – Pão amanhecido
Pão pita – Pão sírio
Pão ralado – Farinha de rosca
Panar : Empanar
Pastel : Bolinho
Paté : Patê
Perna (porco, borrego) : Pernil
Pescada : Merluza
Pimentão doce : Páprica
Piri-piri – Pimenta Malagueta
Pinhões – Pinoles
Papel Vegetal – Papel manteiga
Passa de uva – Uva passa
Pimenta preta – Pimenta do reino
Pimentos – Pimentão
Palitotos de la reine – Biscoito champagne
Porco – Suíno
Queijo creme – Requeijão cremoso
Queijo flamengo – Queijo prato
Queque – Muffin
Malagueta – Pimenta dedo de moço
Presunto – Presunto defumado ou Presunto de Parma
Raia : Arraia
Rissóis – Rissoles
Rebento de Soja – Broto de feijão
Requeijão – Coalhada
Salpicão – Linguiça defumada
Salsa – Salsinha
Salsicha fresca : Lingüiça calabresa
Salva : Sálvia
Sandes : Sanduíche
Sésamo : Gergelim
Sumo : Suco
Sultanas : Uva Passa Branca
Sumo : Suco
Tarte : Torta
Tartelete : Tortinha
Torta : Recambole
Vinho de arroz : Saquê

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