Legal Interpretation
Good interpreters serving in a deposition or court hearing should have it all. They should be able to translate every single word uttered. They should also remain calm and impartial at all times regardless of the nature of the case. An exceptional knowledge of legal terms in both languages and a thorough understanding of cultural nuances is crucial.
Link Translations’ legal interpreters do have it all. With over 4,700 linguists on our web site you can browse through and pick the professional you want to work with.
And if you wonder what we expect of our legal interpreters, just watch this short video. (http://www.youtube.com/watch?v=3BPd7rduV8Y)
Language of the Month: Swedish
Halla (hello!)
Spoken by almost 10 million people in Sweden and parts of Finland, Swedish is an Indo-European language belonging to a North Germanic branch of the Germanic languages. Standard Swedish is the national language of Sweden. Swedish is closely related to Danish and Norwegian. The Swedish alphabet has 29 letters, with the basic 26-letter Latin alphabet and three additional letters characteristic to Swedish.
Meet our Swedish Linguists: http://www.link-translations.com/language/swedish-translation/
What’s Cooking Around the World: Fresh Berry Pavlova
| Meringue Shell Ingredients: | ||
| - 1 teaspoon cider vinegar - 1 cup (7 oz / 190 g) superfine sugar (if you don’t have superfine sugar, process regular granulated sugar in a food processor until fine, but not powdery) |
- 4 large egg whites, at room temperature (they should not be cold – important!) - 1 teaspoon cornstarch- ½ teaspoon pure vanilla extract |
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| Cream Ingredients: | |
| - 1 tablespoon granulated sugar - 1 ¼ (300 ml / 10 fl.oz ) cup heavy cream (butterfat content: 35-40%), chilled (important!) |
| Top: | |
| - Mixed fresh raspberries and blueberries - Fresh mint leaves + Powdered Sugar |
| Directions: Preheat the oven to 200F (100C). Set the rack on the middle of the oven. Place the egg whites in a large mixing bowl (the bowl should be clean and absolutely dry!). Beat with an electric mixer on medium speed until foamy. Add the vinegar and cornstarch. Continue to beat until soft peaks form, about 3 minutes. Adding the sugar gradually, about 1 tablespoon at a time, continue beating until the mixture is glossy and stiff, about 5 minutes. To check if the mixture is ready: lift the beaters – if the mixture holds its shape as a pointy peak that stays on the beaters, it is ready. Add the vanilla extract and beat just until blended. Line the bottom of a rimless baking sheet with parchment paper. Invert a 9 inch (25 cm) plate onto the parchment paper. Draw a circle around it with a pen or a pencil. Turn the paper over. You will use the circle as a guide for your meringue border. Using a rubber spatula, gently spoon the meringue mixture onto the parchment paper and spread it to cover the circle. Thin out the center. This is where you will spoon the cream. Bake, without opening the oven, for 1 hour and 40 minutes, until it is glossy and hard to touch. Remember – the shell should remain white! Turn off the oven and leave the shell to cool in the oven, without opening the doors, until it has cooled completely, at least 2 hours. (The cooked meringue will be crispy on the outside, yet marshmallow-tender on the inside). Carefully peel the parchment paper from the meringue and transfer it onto your cake stand. Meanwhile, prepare the cream: In a medium mixing bowl, beat the cream with sugar until thick. Spoon the mixture evenly into the center of the baked shell. Top with mixed berries. Decorate with fresh mint leaves. Sift some powdered sugar on top (just a little!). Serve immediately. Remember, the cake should be assembled right before serving!.Source: www.AZcookbook.com |