How to say baked in Portuguese: Ao Forno

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How to say baked in Portuguese: Ao Forno

Learning Portuguese for travel or study? Let’s try this term:

To say baked in Portuguese: Ao Forno
Say it out loud: “ah-oo fohr noo

You can learn how to say baked and over 220 other travel-friendly words and phrases with our inexpensive, easy-to-use Portuguese language cheat sheets. We can help you make your next trip to another country even more fun and immersive. Click below!

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Some more helpful words in our Portuguese Cooking Methods category:

baked – Ao Forno  (ah-oo fohr noo)
boiled – Cozido  (koh zee doo)
fried – Frito  (free too)
grilled – Grelhado  (grel ya doo)
rare – Mal Passado  (mah-oo paas ah doo)
raw – Cru  (kroo)
roasted – Assado  (ahs aa doo)
sauteed – Salteado  (sahl tay-ah doo)
spicy – Picante  (pee kahn chee)
stewed – Guisado  (gee sah doo)
stuffed – Recheado  (he shay-ah doo)
well done – Bem Passado  (behm paas ah doo)

And here’s how to say baked in other languages!

Arabic–Makhbooz  (mak booz)
Chinese–Hōng De  (Hong Duh)
Croatian–pečen  (peh chen)
Czech–pečený  (peh chen ee)
Finnish–uunissa paistettu  (oo niss sah pies teht tuh)
French–cuit au four  (kwee ah four)
German–gebacken  (geh bahk un)
Italian–al forno  (al for no)
Japanese–Yaita  (Yay Tah)
Korean–Guun  (Goo Oon)
Polish–pieczony  (pyeah tscho' nyh)
Portuguese–Ao Forno  (ah-oo fohr noo)
Russian–zapechyonnyu  (zah pee choh nyu)
Spanish–al horno  (all or no)
Swahili–kuokwa  (koo oh kwah)
Thai–Op  (awb)
Turkish–pişmiş  (pish mish)
Vietnamese–Nướng  (Nuu-Uhng)

Boiled or "baked" (Ao Forno) potatoes? Why not try both when you visit the Portuguese culture? Most cultures are courteous enough to let a visitor try more than one dish. Translate more of these wonderful foods using our instant access to the Portuguese Language Set.

Contributor

Nathan Montgomery
Biography: Growing up in a family that was frequently on the move, styling myself the "little anthropologist" became my hobby at a very young age. Subsequent and extensive perusals of my father's collection of National Geographic magazines sealed my fate. After spending significant time in Spain, Brazil, Mexico and obtaining a BA focusing on old Iberian epics, I decided it was time to fill in the gaps on the other side of the world and moved to China. Four years and two languages later I received a fellowship for graduate research in Central Eurasian Studies at Indiana University Bloomington, where I am currently.
Location: Bloomington, Indiana, USA

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