How to say boiled in Portuguese: Cozido

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How to say boiled in Portuguese: Cozido

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

To say boiled in Portuguese: Cozido
Say it out loud: “koh zee doo

You can learn how to say boiled 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 boiled in other languages!

Arabic–Maghli  (mag li)
Chinese–Zhǔ De  (Joo Duh)
Croatian–kuhan  (koo hahn)
Czech–vařený  (vah zhen ee)
Finnish–keitetty  (que it eht tih)
French–bouilli  (boo ee)
German–gekocht  (guh kaHct)
Italian–bollito  (bowl ee toe)
Japanese–Yudeta  (Yoo Deh Tah)
Korean–Salmeun  (Sal Meun)
Polish–gotowany  (go to vah' nyh)
Portuguese–Cozido  (koh zee doo)
Russian–varyonnyu  (vah ryo nyu)
Spanish–hervido  (air vee doe)
Swahili–chemsha  (cheh mm shah)
Thai–Tom  (TOHM)
Turkish–haşlama  (hawsh' luh muh)
Vietnamese–Luộc  (Luu-Uhk)

Native destinations are known to have a wide range of food stuffs to sample from and if you are willing to experiment with local delicacies you can sample meat products that have been smoked, baked, roasted or "boiled" (Cozido). You can also ask for "boiled" (Cozido) water if the native weather happens to get cold and wet. Get 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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