Translator Profile: Oliver Simões (ayarldmmdgzz)

Native language:

Portuguese

$0.06 to $0.10/ word^*

$20 to $30/ hour^*

Language professional with 20+ years of combined experience in translation, editing, proofreading, copywriting, and teaching. Specializes in literary translation, but will provide other types of translation as well.

^*The listed rates are a general range for this translator. Every project is different and many factors affect translation rates including the complexity of your source text, file format, deadline, etc. Please contact this translator with the details of your translation job for a more specific rate quote. Rates on TM-Town are always listed as USD for consistency. A translator may have a different preferred currency.

5
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0
Term Concepts

KudoZ Summary

3,555
Pro-Points

983
Questions

3,186
Answers

Top Fields of Expertise

food

food industry

science

My Work

Sample Translation Food

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Source (English)	Target (Portuguese)
Of course, it doesn't mean we should save ourselves from the flavor enhancing powers of marinades.	Claro, isso não quer dizer que devemos nos poupar dos poderes de intensificação de sabor dos marinados.
Basically what it does is soften the texture of the meat or vegetables you are marinating and usually adds infused flavors into the food.	Basicamente o que o marinado faz é amaciar a textura da carne ou das verduras que você esteja marinando, além de adicionar sabores infundidos ao alimento.
In this case, sos means: 'Seasoning Oil-Something' that is oil/fat or spice such as salt and pepper.	Neste caso, a abreviação inglesa SOS quer dizer: 'Seasoning Oil-Something' (Temperando com Algo Oleoso), utilizando óleo/gordura ou tempero como sal e pimenta.
The thing about marinades, unlike brines, is that typically the flavor is concentrated on the surface of the food source.	O interessante sobre os marinados, ao contrário das salmouras, é que tipicamente o sabor se concentra na superfície da fonte alimentícia.
It works on the principles of how acids denature or breakdown proteins, resulting in a more tender texture.	O marinado funciona com base nos princípios de como os ácidos desnaturam ou quebram as proteínas, resultando numa textura mais tenra.

My Experience

Experience

20 yrs.

Education

1991 MA/MS at University of Arizona
1982 BA at Centro Anhanguera

Memberships

ProZ (Joined: 2017)

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Hi, my name is
Oliver Simões
ProZ.com Certified PRO

Certified PRO, MA in ESL, 20+ yrs of exp.