to chill (chil) - resfriamento
to chop (chóp) - picar, cortar em pedaços
to coat (kóut) - cobrir
to cook (kúuk) - cozinhar
to cover (káver) - cobrir
to curdle (kérdl) - coagular
to cut into strips (kat íntchu strips) - cortar em tirinhas

to decorate (dékoreit) - decorar
to defrost (difróst) - descongelar
to dice (dáis) - cortar em cubos
to dilute (dilút) - diluir
to dissolve (disólv) - disolver
to dry (drái) - secar

to empty (émpti) - esvaziar

to fill (fil) - encher
to flip (flip) - dar volta
to fold (fóuld) - dobrar
to fry (frái) - fritar

to glaze (gléiss) - esmaltar
to grate (gréit) - ralar
to grease (gríis) - engraxar
to grill (gril) - grelhar
to grind (gráind) - moer

to halve (jáv) - partir em dois
to heat (jíit) - esquentar

to knead (níid) - amassar

to liquidize (líkuidáiss) - liquidificar

to melt (melt) - derreter
to mince (míns) - picar carne
to mix (míks) - misturar

to peel (píil) - descascar
to pour (páur) - vazar
to press (pres) - pressionar, apertar
to put (put) - colocar, pôr

to remove (rimúuv) - remover
to rinse (ríns) - enxaguar
to roast (róust) - assar
to roll out (róul áut) - estender

to scoop up (skup-áp) - escavar
to seal (síil) - selar
to season (síson) - condimentar
to serve (sérv) - servir
to shake (shéik) - agitar, sacudir
to sharpen (shárpen) - afiar
to sieve (síiv) - peneirar
to simmer (símer) - cozinhar lentamente
to slice (sláis) - remover
to smoke (smóuk) - defumar
to soak (sóuk) - molhar
to spill (spil) - derramar
to sprinkle (sprínkl) - salpicar
to squeeze (skuíis) - expremer
to steam (stíim) - cozinhar a vapor
to stew (stiú) - cozinhar por fervura lenta
to stir (ster) - fritar
to stir-fry (stér-frái) - refogar
to strain (stréin) - puxar
to stuff (staf) - encher

to thicken (zíken) - engrossar
to trim (trim) - aparar

to waste (uéist) - desperdiçar
to whisk (uísk) – bater

I have diverse academic backgrounds in the knowledge area of education, arts and museology, having obtained the title of Doctor of Museology at the Universdidade Lusófona de Tecnologias e Humanidades in Lisbon in 2018. As professional experiences, I worked in the area of School and Academic Management in educational institutions and higher education in the period from 2005 to 2020. Also in 2018, I participated in a Chef Gourmet course, which made it possible to start working, still informally, as a kitchen professional.

Being the 2nd generation of portuguese in Brazil, I entered the process of recognition of portuguese nationality, approved in September 2020.

Thanks, Ricardo 

2 Tsps Ground cinnamon
1 Tsp Sea salt
2 1/2 Cups (600g) Golden brown sugar (packed)
1 Cup (210g) Vegetable oil
1 Tbs Pure vanilla extract
2 Large eggs
1 1/4 Cups (225g) Mini semisweet chocolate chips (60%)
1/4 Cup (1/2 stick/60g) Unsalted butter, room temperature

 

Method:
1. Preheat oven to 180° C (350° F).
2. Generously brush 12- to 15-cup non-stick Bundt pan with oil.
3. Whisk the boiling water, cocoa powder, and 2 teaspoons espresso powder in 2-cup glass measure.
4. Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl.
5. Using electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tablespoon vanilla in a large bowl to blend. 
6. Add eggs and beat to blend.
7. Beat mixture until smooth, about 30 seconds longer.
8. Beat in half of flour mixture, then cocoa mixture.
9. Add remaining flour mixture; beat to blend.
10. Fold in 1 cup chocolate chips and transfer batter to prepared Bundt pan.
11. Bake cake until tester inserted near centre comes out clean, about 50 minutes.
12. Cool the cake for 10 minutes and then invert cake onto rack to cool for another 15 minutes.
13. Meanwhile, stir remaining 1/2 cup brown sugar, 2 teaspoons espresso powder, and 2 tablespoons water in small saucepan over medium heat until sugar melts.
14. Remove from heat. Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt.
15. Cool slightly. Using spoon, drizzle icing over cake.
16. Cool cake completely, slice, and serve. 

350 g de farinha de trigo T65

50 g de açúcar

7 g de levedura seca de ação rápida

2 colheres de chá de sal

100 ml de leite

4 ovos

175 g de manteiga amolecida

140 g de damasco secos picados

 

1. Em uma batedeira ou uma tigela grande, misture farinha, açúcar, fermento e sal. Adicione o leite e 3 ovos e continue misturando para fazer uma massa lisa (5 minutos na batedeira ou 8 minutos com a mão). Adicione o manteiga derretida e misture por aproximadamente 5 minutos numa batedeira ou 10 minutos com a mão. Coloque a massa numa tigela ligeiramente untada com óleo e leve ao refrigerador por toda a noite. Sua massa ficará firme e fácil de moldar.

2. Unte 2 formas de pão de 500g,  divida a massa em cerca de 16 partes e coloque alguns pedaços de damascos dentro de cada parte.  Forme pequenas bolas. Coloque as bolas em uma forma de 2 em 2 até que esteja preenchida. Cada forma deve ter não mais de 8 peças. Deixe levedar por 3 horas até dobrar de tamanho.

3. Aqueça o forno em 180ºC (200o ventilado). Picele com 1 ovo batido e levar ao forno por 20 minutos até ficar dourado e os pães quando batidos em baixo, tenham som oco. Deixar arrefecer numa grelha. 

Washed-rind cheeses (queijos de casca lavada): Epoisses, Livarot, LImburger, Reblochon

Blue-veined cheeses (queijos de veios azuis) – Stilton, Cabrales, Roquefort, Blou d’Auvergne

Mould-ring cheeses (queijos enformados): Camembert, St. André

Unripened cheeses (queijos frescos): Queso blanco, Ricotta, Fresh Mozzarrela, String Cheese, Cream cheese, fresh chevre, Boursin

Semisoft cheese

Soft-ripened cheese

Hard cheeses

Blue-veined cheeses

Goat cheeses

Hard grating cheeses