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alimente n porii mici
finger foods [n cazul mncrii pentru bebelui]
brnz burduf
salty cheese made from sheeps milk
brnz dulce
cottage cheese
bulz
oven-roasted cheese polenta
caltabo
caltabo (traditional sausage made with liver)
carcas
carcase
crnciori olteneti (smoked, spicy and dry Oltenian sausages (smoked, spicy and dry
sausages, fried or rarely grilled)
sausages, fried or rarely grilled)
crnai cabanos
crnai cabanos (salty, thin sausages)
cartofi la dub
baked potatoes (?)
ca
green ewe cheese
cacaval pane
breaded yellow cheese
ceaf porc
pork neck / collar
chifl (~ aprox.)
scone
ciolan
pork leg
ciorb
sour soup
ciorb de perioare
ciorb de perioare (traditional soup
with boiled meatballs)
ciuperci criofile
button mushroom
cotlet de porc
pork chop
cozi de elin (?)
celery sticks
dovleac moscat
butternut squash
dovlecel
marrow
dulcea
fruit preserve
ficei
chicken liver
fil de alu
zander fillet
frigruie pui
chicken skewer
iahnie de fasole
baked beans
jumri
pork scraps
kaiser
bacon (?)
la cuptor
roasted
linte Puy
Puy lentil
mmlig / mmligu
polenta
mncric
dish
mnzat
veal
mici / mititei
mici (traditional grilled ground meat rolls)
minuturi
quick snacks (?)
mujdei
crushed garlic paste
muchi de porc
pork tenderloin / pork fillet
http://en.wikipedia.org/wiki/Pork_tenderloin
muchi de vit
sirloin
muchi file
smoked fillet (?)
muchiule [de pete]
loin
palinc
palinka (traditional fruit brandy)

papanai

papanai (traditional fried pastry


filled with cheese)
pomana porcului
pigs alms
pulpe de pui
legs
pulpe de pui cu spate
legs with a portion of the back
pulpe inferioare de pui / ciocnele
drumsticks
pulpe superioare de pui
chicken thighs
purcel (de lapte)
suckling pig
rasol de peste
fish pickled in brine
rasol de vacuta
veal shank
salat Bibb (numit i Boston)
butter lettuce
salat de boeuf
beef salad
sngerete
blood sausage
sarmale
sarmale (traditional ground meat
stuffed cabbage leaves)
srmlue banatene (a NU se confunda cu srmlue (traditional ground meat
sarmalele din varza!)
stuffed grape leaves)
scricic
spare ribs
sferturi posterioare, cu piele
leg quarters, with skin
slnin
salo (cured slabs of fatback)
smntn dulce
double cream
oric / orici
rind
telemea
traditional Romanian cheese
tob
traditional Romanian sausage-like delicatessen,
stuffed with pork jelly
urd
Transylvanian whey cheese
vcu / vitel
veal [indiferent daca animalul e de sex feminine sau masculin, conf.
wiki!
Veal is the meat of young cattle (calves), as opposed to beef from older
cattle. Veal can be produced from a calf of either sex]

varz clit

slow roasted cabbage

Imagini cu impartirea vacii pe bucati:


http://en.wikipedia.org/wiki/Sirloin
Piept de porc /pee-ept de pork/ this is the belly. It usually consisted of the ribs, the flesh, a
layer of fat, and the skin. Some of the supermarkets with sell it fara grasime which means
without fat. Theres still plenty of fat in it, so dont worry, but theyve removed the thickest
fatty strata and the skin. Belly is great in many dishes it grilled well on skewers, roasts
perfectly, and can be minced up to make sausages or meatballs.
Ceafa de porc /cha-fa de pork/ this is a cut from the back of the neck. It generally comes in
thick steak-like slabs. It grills very well, having fat marbled through it, and it can also be cut up
into chunks for stews.
Cotlet de porc /cot-let de pork/ The cutlet usually comes from the upper part of the rib area.
Cutlets are usually bone free and quite low in fat (comparatively speaking, of course). They are
good on the barbeque, but can be a little dry, so I recommend a good marinate. They can also be
hammered thin and turned into schnitzel. Look for the antricot /an-tree-cot/ (from the middle of
the back) and the vrabioara /vra-bee-wah-ra/ (near the rear).

Muschi de porc /mush-key de pork/ This is the muscle from the rear part of the spine, the
tenderloin. Its very versatile and can be chopped and fried or grilled. I generally like to keep it
whole and roast it, perhaps with a coating of herbs and spices.
Pulpa de porc /pull-pa de pork/ this is the ham or the thigh. It can be used for various cured
meat products but is commonly considered the best cut for a friptura (thick-cut steak). Cooked on
the bone at a low temperature in the oven, the pulpa is an excellent joint for roasting too.
Fleica de porc /flay-ka de pork/ another cut from the belly of the pig, towards the rear legs.
The supermarkets commonly sell it in strips and due to its fatty content its quite good for
chopping and frying or mincing into meatballs or sausages. Its often found smoked (afumata).
Rasol de porc /ra-sol de pork/ the rasol is the hock, part of the legs, and can be called rasol din
fata (front hock) or rasol din spate (rear hock). Supermarket cuts tend to be sold in laterally-cut
slices with a circle of bone in the middle.
Spata de porc /spa-ta de pork/ This is the cut of meat from the top of the front legs of the pig,
the pork shoulder, and is quite versatile. It can but cut into chunks for a stew; minced up for
sausages or meatballs; de-boned, rolled and stuffed; or marinated and roasted whole.
Coaste de porc /quas-te de pork/ These are the ribs and are very often smoked in Romania
(coaste afumate). A favourite cut for roasting, grilling, and barbequing.
Ciolan /cho-lan de pork/ actually a leg bone rather than a cut of meat but some restaurant will
advertise a ciolan de porc, which usually means a large leg joint, something like a hock,
probably slow roasted and maybe smoked.
Eur-lex, carne:
http://eur-lex.europa.eu/Notice.do?
mode=dbl&lang=en&ihmlang=en&lng1=en,ro&lng2=bg,cs,da,de,el,en,es,et,fi,fr,hu,it,lt,lv,mt,nl,
pl,pt,ro,sk,sl,sv,&val=472544:cs

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