Translator Profile: Josh (josh_dear)

Native language:

English

$0.03 to $0.07/ word^*

$15 to $20/ hour^*

Translation is an area of work where I use my linguistic and cultural skills to produce high quality translations. I have around 4 years experience translating general documents and also semi-specialised subjects such as technology, economics, culture and politics, and business.

^*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.

7
Translation Units

0
Term Concepts

My Work

Sample Translation Food

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Source (French)	Target (English)
La viande doit présenter une texture agréable (si la texture est flasque, la conservation est douteuse), la viande rouge doit avoir une couleur rouge brillant sur les coupes fraiches, la viande plus ancienne prend une couleur plus sombre.	Meat must have a pleasant texture ( if the texture is soft, it's preservation is uncertain), red meat must have a bright red colour on fresh cuts, older meat has a much darker colour.
Certaines catégories de viande, comme le veau, doivent avoir une couleur rosée.	Certain types of meat, such as veal, must have a pinkish colour.
La viande cuisinée ne doit en aucun cas être mélangée avec de la viande crue, dans ce cas le risque de contamination est élevé.	Cooked meat must not be in any case mixed with raw meat, in this case the risk of contamination is higher.
La charcuterie, comme forme de viande transformée, doit toujours avoir son enveloppe extérieure intégrale et adhérente au contenu intérieur.	Cold meats, as a form of processed meat, must always have an outside packaging that fully covers the product inside of it.
Toute charcuterie contenant de l'air ou ayant la peau relâchée doit être rejetée.	All cold meats containing air or having loose skin must be gotten rid off.
En règle générale, il est préférable de soumettre la viande, si elle n'est pas consommée dans les 48 heures, à la congélation.	As a rule, it is preferable to freeze meat, if it is not consumed within 48 hours.
Dans le cas de la viande hachée, ce délai se réduit à 24 heures.	In the case of the meat being minced, this period reduces to 24 hours.

My Experience

Experience

4 yrs.

Education

2018 GED at Parmiter's

Memberships

Chartered Institute of Linguists (Joined: 2020)

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Recent Activity

Translated 7 translation units
in the field of food

Language pair: French to English

Oct 08, 2020

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Hi, my name is
Josh

Experienced translator - French - English

About Me

My Work