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Glossary entry

čeština term or phrase:

plnotučná hořčice

angličtina translation:

yellow mustard

Added to glossary by Elizabeth Spacilova
Jun 26, 2012 18:19
11 yrs ago
1 viewer *
čeština term

plnotučná hořčice

čeština -> angličtina Jiný Potraviny & mléčné výrobky
Item on a menu: hořčice plnotučná.

I'm asking this question because the term "full fat" is used mainly (only?) in the context of dairy products. "Full-fat mustard" is not a familiar term here. Could it be called something else in English?
Proposed translations (angličtina)
4 +3 yellow mustard
4 +2 mustard / prepared mustard
3 +1 (Czech) mustard
3 German mustard
Change log

Jul 10, 2012 05:45: Elizabeth Spacilova Created KOG entry

Discussion

Gerry Vickers Jun 27, 2012:
Mustard ... wi' nowt taken out!
OK I'll stop flogging this horse now ...
Gerry Vickers Jun 27, 2012:
I was going to say ochre as well, but I think that might be a bit dark. For some reason we've got two types in the fridge but they are both of slightly different shades. Actually on second look one is Slovak, the other is Czech, but they both taste identical.
Petr Kedzior Jun 27, 2012:
Gerry it depends on your monitor... anyway, I would call the color of Czech (mild) mustard ochre or light brown, at least the one I keep in my fridge.
Gerry Vickers Jun 27, 2012:
I would say the colour is not dissimilar to the background colour to this page. What would that be called?
Hannah Geiger (X) Jun 27, 2012:
white wine, however The traditional Dijon mustard recipe includes white wine and ground brown mustard seeds along with salt and other spices. Dijon mustard has a pale yellow color and slightly creamy consistency. Black mustard seeds can also be used in making Dijon mustard.
http://culinaryarts.about.com/od/glossary/g/Dijon.htm
Petr Kedzior Jun 27, 2012:
Last comment ... I promise. Although I agree that the fat content is not important and that it is about the style, as Elisabeth suggests, Google search indicates that many people would just consider "yellow mustard" to be Dijon, as it is actually much more yellow than the one we are talking about. I believe that what people look for when choosing their mustard is not the color, but the taste. <br><br>Therefore, I would still prefer "mild continental mustard", as used e.g. here: http://www.the-embankment.co.uk/frames/menu_main.htm
Petr Kedzior Jun 27, 2012:
By the way, there is also "polotučná" and "nízkotučná" hořčice, see here: http://www.srecepty.cz/slovnicek/kategorie/horcice-omacky-a-...
And all of them seem to be kind of yellow... then it may have something to do with fat in the end, so perhaps something like "regular mustard of German type" as opposed to "low-fat" and "extra low-fat" would be appropriate?
Petr Kedzior Jun 27, 2012:
Think ahead Sooner or later, the EU will ban the use of the term "hořčice/mustard" for "plnotučná hořčice", so it will be called just "plnotučná", same as for "Tuzemský rum" or "Pomazánkové máslo".<br><br>Perhaps we should think ahead and translate it just as "Full fat". But the Big Brother may decide that that such a product promotes an unhealthy lifestyle and ban "plnotučná hořčice" as such. So, thinking ahead, we'd better avoid using both "fat" and "mustard". The only logical conclusion is that a sustainable translation is "FULL" (corresponding to the future Czech name "PLNO").
Petr Kedzior Jun 27, 2012:
Rad Graban Well, yes, if you differentiate a total of six colors, then you are right - it used to be (and still is) yellow.
Hannah Geiger (X) Jun 26, 2012:
která se pěstuje v Evropě a je významně zastoupená i v České Republice. Původně pochází z oblasti Středozemního moře.
Jedná se o jednoletou rostlinu, dosahující výšky až 1 m. Vzhledově připomíná řepku, především díky listům a žlutým květům. Z květů se vytvářejí šešule s hořčičnými zrny. Semena se po sklizni mlátí, suší, poté se mohou využívat celá, drcená či mletá ve formě moučky. Příbuzné druhy jsou hořčice černá (používá se pouze k výrobě hořčice) a hořčice hnědá.
http://www.svetovekoreni.cz/e-shop/jednodruhove/horcice-zlut...
Hannah Geiger (X) Jun 26, 2012:
zdá se mi že ještě nejsem všem dostatečně odporná, tak přidávám ještě jeden odkaz, tentokrát ve váš prospěch.
Hlavní použití hořčičného semene je pro výrobu stolních hořčic, což je v podstatě směs rozemletého semene, vody, vína nebo octa a koření. Rozeznáváme tyto základní druhy stolních hořčic:
Semeno hořčice obsahuje asi 35 % tuku s vysokým obsahem kyseliny erukové a cca 30% bílkovin.
Ve staré literatuře se udává, že tuk je velmi kvalitní a vhodný pro potravinářské využití, ale v současnosti to už dávno neplatí. Vzhledem k vysokému obsahu kyseliny erukové a nižší olejnatosti semen se tuk v současné době nelisuje a pro potravinářské účely nevyužívá.
plnotučná – hlavní složkou je jemně mleté semeno hořčice bile

kremžská – je vyrobena ze směsi jemně mleté hořčice bílé a hrubě drcené černosemenné hořčice
sareptské
francouzská- vyrábí se z jemně mleté žlutosemenné hořčice sareptské. Tato hořčice je silně pálivá.
http://www.agroweb.cz/Vyuziti-olejnin-pro-potravinarske-ucel...

Hořčice žlutá (bílá) je významnou olejninou, která se pěstuje v Evropě a je významně zastoupená i v České Republice. Původně pochází z oblasti Středozemního moře.
Rad Graban (X) Jun 26, 2012:
@Kedzior In the good old days, it used to be. These days - with all the chemicals in it - it can be yellow, brown; yellow-kedzior; yellow-brownish-whatever...... You name it.
Rad Graban (X) Jun 26, 2012:
Well, I suppose it has nothing to do do with a flavor. Burn your palates with English mustard, Dijon etc.
Petr Kedzior Jun 26, 2012:
mild continental mustard dávám další návrh, vycházející z tohoto přehledu hořčic (je jich opravdu spousta druhů): <br><br>http://life.ihned.cz/c3-54468400-J00000_d-horcice-paliva-oma...
Petr Kedzior Jun 26, 2012:
Gerry What about Central&Eastern European mustard or CEE mustard? :-))
Elizabeth Spacilova Jun 26, 2012:
Hannah: no _added_ fat. Šárka is right.
Sarka Rubkova Jun 26, 2012:
Tady přece nejde o množství tuku, ale o jméno. Nevím kolik má tuku, ale to není podstatné. Podstatné, že se jmenuje plnotučná hořčice, a tím se odlišuje od ostatních hořčic. To jméno má nejspíš co dělat s výrobou, nikoliv s tukem, protože se jedná o starý původní název.
Hannah Geiger (X) Jun 26, 2012:
mustard seed has fat
The mustard seed itself contains 35 calories, 2.6 grams of protein, 2.2 grams of fat and 2.6 grams of carbohydrate in each portion of two teaspoons. The seeds also contain dietary fiber when consumed whole, contributing 1 gram or 4 percent of the recommended daily value.
http://www.fitday.com/fitness-articles/nutrition/healthy-eat...
Elizabeth Spacilova Jun 26, 2012:
Plnotučné hořčice has no added fat - ingredients here http://www.konzervarna.cz/img/tl6.pdf
Jiri Lonsky Jun 26, 2012:
Poor Dylan, we're going to drive him crazy.
Gerry Vickers Jun 26, 2012:
I am wavering between Czech and German mustard, although Slovak and Polish mustard is identical ... I don't think the fat content has much to do with it. That is just what it is called. Plain old mustard :)
Hannah Geiger (X) Jun 26, 2012:
out of curiosity, I checked the two bottles of mustard in the fridge, one says "naturally fat free", the other has 'zero' under 'fat', so...I have seen mustards at the supermarket that have even 15 mg. per tsp. So if this person wishes to appeal to an international audience...
Hannah Geiger (X) Jun 26, 2012:
No jediný důvod by musel být že si to tak majitel restaurace přeje mít napsáno......
Jiri Lonsky Jun 26, 2012:
No právě. Jako pochutina to moc kalorií nedodá, full-fat nebo nefull-fat, tak proč se o tom vůbec v receptu zmiňovat?
Hannah Geiger (X) Jun 26, 2012:
celkem kolegy chápu, na druhou stranu -proč by jídelní lístek zdůrazńoval obsah tuku - vždyť by snad normálně stačila 'hořčice'...
Myslím si proto, že Dylanův návrh má význam
Hannah Geiger (X) Jun 26, 2012:
I think that for a full-fat mustard there is a lot of links
Full-fat honey mustard is even more detrimental to your diet than fat-free, and not just because of the fat content. "The full-fat honey mustards have about 120 calories, 11 grams of fat (in two tablespoons) and contain high fructose corn syrup, which is usually higher in the ingredient list than honey," says Sass.
http://www.fitnessmagazine.com/weight-loss/eating-help/calor...
http://ir.cftri.com/9458/
http://www.springerlink.com/content/8222175151846412/

Proposed translations

+3
1 h
Selected

yellow mustard

plnotučná has more to do with the style than the fat content (don't think it has much of any...)

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Note added at 1 hr (2012-06-26 20:01:14 GMT)
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Types

There are many types of prepared mustard. Yellow mustard is the most common, with the mildest flavor. It is sometimes referred to as regular mustard or table mustard, and it is made from yellow or white mustard seeds. Dijon mustard is made from brown, or Oriental, mustard seeds and white wine. Chinese mustard is very strong because the only other ingredient, besides ground mustard seed, is water. Wholegrain mustard contains whole mustard seeds. Other types of prepared mustard are made with honey, brown sugar, chili peppers or whiskey.


Read more: Definition of Prepared Mustard | eHow.com http://www.ehow.com/about_5054914_definition-prepared-mustar...
Peer comment(s):
agree Martina Silpoch : I would go with Yellow mustard, too. It is the type they are seeking, not any detailed info. And Yellow is the type/style. Years ago it was simple, plnotucna a kremzska, now it is rather complicated business:)
11 min
Thanks, Martina
neutral Rad Graban (X) : English mustard is yellow; French 'hot-dog' mustard is VERY yellow..... IMO, it's about how hot it is.
15 min
See definition above - it's not about the colour, it's about the style (just like in Czech it's not about the fat content...)
neutral Petr Kedzior : but "plnotucna horcice" is not yellow, is it?
1 h
Nor is it very fatty, is it? Again - it's about the style
agree Hannah Geiger (X)
3 h
Thank you, Hannah!
agree Jan Kolbaba
10 h
Thank you, Jan!
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "Selected automatically based on peer agreement."
+2
14 min

mustard / prepared mustard

Nezdá se, že obsah tuku figuruje v anglickém názvosloví nebo typech hořčic.
Překlad jsem našel v databázi složení potravin, ale to nemá kulinářsky velký význam.
Hořčice plnotučná
Mustard, full fat
viz ref
Reference:

http://www.czfcdb.cz/potraviny/?id=264

Peer comment(s):
agree Nathaniel2 : just plain old mustard, as opposed to having a qualifier such as 'Dijon' or 'honey' or 'beer' or whatever
1 h
Děkuji
agree Gerry Vickers : yep, plain old, bog standard mustard
14 h
Thanks, Gerry. Just look at the discussion - regular ol' tempest in a mustard pot!
Something went wrong...
1 h

German mustard

I know it sounds weird, but the only mustard that tasted similar to 'plnotučná horčice' when I moved to the UK some years ago, was German mustard that was only available in Waitrose at that time. Try to google 'German mustard'. Most English speakers should be familiar with at least three strengths of mustard - English, French (Dijon) and German.

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Note added at 1 hr (2012-06-26 19:45:34 GMT)
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On the second thought, it could be inappropriate and possibly insulting if it's a traditional Czech place. ...Don't know...
Peer comment(s):
neutral Elizabeth Spacilova : I always think of Löwensenf as German mustard, and that's a whole other animal. Just my subjective opinion tho.
8 min
LOL. As I've said, 15 years back, the only mustard that resambled Czech mustard, was a German thingie only available in small jars in Waitrose.
Something went wrong...
+1
14 min

(Czech) mustard

as opposed to French or Krems mustard...

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Note added at 17 mins (2012-06-26 18:37:21 GMT)
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I was tempted to suggest "traditional" Czech mustard, but there should be something on the menu that is not traditional...

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Note added at 3 hrs (2012-06-26 21:19:55 GMT)
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or "mild continental mustard", which contains two typical features of "plnotučná hořčice" as described here:

http://life.ihned.cz/c3-54468400-J00000_d-horcice-paliva-oma...
Peer comment(s):
agree Sarka Rubkova : Czech mustard is different than the German one. This type of mustard is made only here, so I would call it Czech mustard without brackets.
14 h
Děkuji! Perhaps "mild Czech mustard", so that people know what to expect in terms of taste?
neutral Maria Chmelarova : how different is Czech m. / yellow m.
1 den 23 h
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