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Arabic to English: Financial Planning General field: Bus/Financial Detailed field: Finance (general)
Source text - Arabic التخطيط المالي
عزيزي العميل
صُممت خدمة التخطيط المالي لمساعدتك على تحقيق أهدافك المستقبلية بمعرفة مخططين ماليين يقومون بوضع خطط ادخارية أو استثمارية تتناسب مع وضعك المالي من حيث الأصول أو الدخل ومن ثم التوصية بأفضل المنتجات الاستثمارية التي تناسب طبيعتك من حيث تقبل المخاطر وتساعدك على تحقيق أهدافك بأكثر الطرق فاعلية.
أهمية التخطيط المالي:
هل فكرت عزيزي العميل في التخطيط للآتي :
• مستقبل أبناءك الدراسي وطموحهم لنيل أعلى الشهادات التي تؤهلهم للحصول على مهنة واعدة.
• المنزل الذي طالما حلمت بامتلاكه.
• فترة ما بعد التقاعد التي تحتاج فيها لراحة البال.
• دخل إضافي يساعدك على أن تعيش حياة هانئة مريحة بعد الجهد الذي بذلته في حياتك العملية.
• إنشاء شركة خاصة بك، أو ربما الدخول كشريك في إحدى الشركات الكبيرة يوما ما.
لا شك أن هناك الكثير من الأهداف التي يمكنك التفكير فيها، ولكن الأهم هو كيفية تحقيقها. هنا تكمن أهمية التخطيط المالي، حيث معنا أحلامك تصبح حقيقة فنحن نخطط لحياة مستقرة وهانئة لك ولأسرتك.
ميزات الاشتراك في برنامج التخطيط المالي:
• سيقوم استشاريين بتقديم اختيارات متنوعة لك من المنتجات الاستثمارية والمالية من منتجات البنك الأهلي الاستثمارية مما يساعد على تحقيق أهدافك بفاعلية أكثر.
• سنعمل على الالتقاء بك بانتظام لمراجعة خططك وإدخال التعديلات التي تتناسب مع أية تغييرات في أولوياتك أو أية تغيرات تطرأ على الأسواق التي تستثمر فيها.
• سيتمكن مسؤول العلاقة المحدد لك من التعرف بشكل دقيق على أهدافك المستقبلية حتى يعطيك دائماً النصح المالي المتوافق مع طموحاتك.
ماذا تفعل للحصول على خدمة التخطيط المالي:
1- لكي تساعدنا على أن نضع أفضل الخطط التي تتناسب مع وضعك المالي الحالي لتصل إلى تحقيق أهدافك، نرجو منك القيام بإعداد التالي قبل لقاء مسؤول التخطيط المالي:
• تحديد الأهداف التي ترغب في تحقيقها لك و لعائلتك مع وضع الأولويات لكل هدف على حده.
• تجهيز قائمة بأصولك التي تمتلكها بما فيها جميع ما يمكن استخدامه في الخطة.
• تجهيز قائمة تشمل دخلك ومصاريفك الشهرية حتى نتمكن من احتساب صافي دخلك الشهري و معرفة إمكانياتك المالية الحالية وربطها بأهدافك المستقبلية.
2- اتصل بمدير العلاقة في الفرع الذي تتعامل معه بالبنك لمناقشة وضعك المالي مع مسؤول التخطيط المالي لكي يقوم بتنسيق موعد لك.
3- يجب تخصيص الوقت الكافي لهذا الموعد حيث أن أول لقاء مع مسؤول التخطيط المالي يمكن أن يستغرق أكثر من ساعتين.
ملاحظة هامة:
عزيزي العميل، تأكد من أن المعلومات الخاصة بك أو بعائلتك والتي ستناقشها مع مسؤول التخطيط المالي هي معلومات سرية لا يحق لأي شخص الاطلاع عليها سواء اشتركت في البرنامج أم لم تشترك.
Translation - English Financial Planning
Dear Customer
The Financial Planning service has been designed to help you achieve your future aims through the know-how of financial planners who draw up savings or investment plans that suit your financial status, with regard to assets, or income. In this way, they are able to recommend the investment products that best suit your temperament with regard to risk taking. The service helps you achieve your aims in the most effective way.
The importance of financial planning:
Dear Customer, have you thought of planning for:
• Your children’s academic future and their hopes of obtaining the certificates that qualify them for a promising career.
• The home you have always dreamed of owning.
• The post-retirement period during which you need to have peace of mind.
• An additional income to help you live a contented comfortable life after the effort you exerted during your working years.
• Establishing your own company, or perhaps becoming a partner in one of the large companies one day.
Doubtless you can think of a number of goals, but what is more important is to know how to achieve them. Here lies the importance of financial planning. With us, your dreams turn into reality. We plan for a stable, contented life for you and your family.
The advantages of taking part in the financial planning programme:
• Consultants will present you with a variety of investment and financial products that are investment products of the National Bank. This will help you achieve your aims more effectively.
• We will do our best to meet you regularly to review your plans and to introduce the modifications that fit in with any changes in your priorities or any changes in the markets in which you are investing.
• The official in charge of your relationship (with the bank) will be able to acquire detailed knowledge of your aims for the future and thus will be able to provide the financial advice that is suited to your aspirations.
What to do to obtain the financial planning service:
1- In order to help us draw up the plans that best fit your current financial status so that you can achieve your aims, we ask you please to do the following, before meeting the financial planning official:
• Define the aims that you wish to achieve for yourself and your family and the priorities that are relevant to each aim.
• Draw up a list of the assets you own, including all that can be used in the plan.
• Draw up a list of your income and monthly expenses so we can calculate your net monthly income; find out your current financial capabilities and link them to your future goals.
2- Contact the relationship manager in the branch of the bank with which you deal, so he can make an appointment for you to discuss your financial status with the financial planning official.
3- Set aside sufficient time for this appointment, since the first meeting with the financial planning official may take more than two hours.
Important note:
Dear Customer, rest assured that personal information about you or your family that you will discuss with the financial planning official is confidential and no one has the right to access it, whether or not you take part in the programme.
French to English: French Cuisine General field: Other Detailed field: Cooking / Culinary
Source text - French France : Un voyage à travers mille saveurs
Non seulement pour ses monuments et ses musées, ses vallées et ses paysages alpins, mais aussi parce qu’en France, à table, chaque région joue un rôle bien défini. Avec beaucoup de goût…
La cuisine française est une des cuisines les plus appréciées au monde. Non seulement parce qu’elle s’est construite à travers les siècles, le savoir-faire et l’efficacité des personnes mais aussi parce qu’elle peut compter sur une richesse de matières premières difficilement égalable. Il en est de même au niveau géographique : les régions du Sud font la part belle aux produits méditerranéens comme l’huile et les olives, le vin, les herbes aromatiques, alors qu’au Nord les stars à table seront le beurre, la bière ou encore les fruits de mer de l’océan Atlantique. De la Corse au Pas-de-Calais, la distance n’est pas seulement kilométrique, elle se situe avant tout au niveau des saveurs, des goûts et des consistances.
Cependant cette distance tend à s’effacer si l’on prend en considération les spécialités qui, depuis des siècles, ont franchi les frontières nationales pour s’imposer comme des porte-drapeaux de la France alimentaire dans le monde : nous parlons ici du foie gras, des huîtres, du Cognac, du Champagne, pour ne citer que les plus célèbres.
Le lien avec le terroir
On ne peut comprendre la richesse gastronomique de la France si l’on ne part pas de cette notion de « territoire » ou mieux encore de « terroir », terme beaucoup plus complexe qui tient compte du paysage, du climat, des traditions et de la culture d’une région. Ainsi, quand on parle de la table française et qu’on essaie de lui dresser le portait robot le plus juste possible, il est important de prendre en compte la complexité de ce terme. Car c’est justement sa physionomie jaspée qui la rend intéressante et excitante. Outre naturellement le fait de lui reconnaître sa valeur typique. Une valeur qui, aujourd’hui, aux temps de la globalisation, détient un poids non négligeable en particulier lorsque l’on l’associe le patrimoine agroalimentaire au savoir-faire typiquement français, qui consiste à gérer de manière rigoureuse tout en tenant compte des cycles naturels.
L’art de la table
C’est un plateau de fromages avec plus de 300 variétés différentes, des grands crus et des alcools qui ont une histoire millénaire derrière eux, un panier abondant de légumes, de viande bovine et ovine de qualité reconnue….
Il serait cependant réducteur d'attribuer la célébrité des produits français à leur variété et oublier qu’aujourd’hui ils ont acquis le passeport international du goût. Bons à savourer en visitant les régions françaises, ils sont également parfaitement adaptés pour être utilisés dans des recettes de cuisine orientale et devenir ainsi encore plus savoureux et saisissants !
Translation - English France: The thousand flavour trip
France is known not only for its monuments and museums, its valleys and alpine landscapes, but also for its characteristic and tasteful cuisine.
Of all the cuisines in the world, the French one is among the most appreciated. This is because people’s expertise and efficiency in this cuisine have been built up over the centuries and because the raw materials available are abundant and hard to duplicate. Geographically, the southern regions have the lion’s share of Mediterranean products such as olive oil, wine and aromatic herbs, while the northern regions are famous for their butter, beer and seafood from the Atlantic Ocean. The difference between Corsica and the Pas-de-Calais is not only one of distance, it is mainly one of flavour, taste and consistency.
However, the differences tend to disappear when we consider the specialties which have for centuries gone beyond the nation’s borders to impose themselves as flag bearers of French food, all over the world. We are talking about foie gras, oysters, Cognac, and Champagne, to name only the most famous items.
The link to the soil
We cannot understand the gastronomical richness of France if we do not link it to the idea of “territory” or better still, “soil”, which is a far more complex term covering the landscape, climate, traditions and culture of a region. So, when we speak of French food and when we try to present the most accurate Identikit picture of it, we must take into account its complexity. It is precisely the variety it presents that renders it interesting and exciting. Besides, we must acknowledge its unique quality. Today, in the era of globalization, this quality is of tremendous value, especially in the context of the agricultural and food heritage and typical French know-how with its rigorous discipline that still takes the cycles of nature into account.
The art of entertaining
A cheeseboard with more than 300 different varieties, great wines with a thousand-year history behind them, a basket overflowing with vegetables, beef and poultry famous for their quality…
Yet, it would be simplistic to attribute the fame of French products to their variety and to forget that today, they are in possession of the international certificate of good taste.
We can savour these products when visiting the various regions of France, but they are also perfectly suited for use in recipes from the oriental cuisine, becoming even more flavourful and captivating.
French to English: Oyster Farming in France General field: Other Detailed field: Fisheries
Source text - French Les crus d'huîtres.
En France, les huîtres sont élevées, essentiellement, autour de 7 grands bassins ostréicoles qui offrent, chacun, un goût et une couleur particuliers à leurs productions, bassins quelques fois subdivisés en terroirs. On trouve, accessoirement, une production marginale sur l'ensemble des côtes. Les 7 régions ostréicoles françaises sont, du Nord au Sud :
1. Normandie (Haute et Basse) - Mer du Nord - il s'agit surtout de l'Est et Ouest Cotentin
2. Bretagne Nord : du Mont Saint Michel à la Rade de Brest
3. Bretagne Sud : golfe du Morbihan
4. Région Centre-Ouest (Pays de Loire - Loire Atlantique - Vendée - Nord Charente)
5. Marennes-Oléron (Poitou-Charentes - Sud Charentes) - certaines peuvent bénéficier d'un Label Rouge
6. Arcachon (Aquitaine)
7. Méditerranée (Étang de Thau, Étang de Leucate)
Les catégories d'huîtres
"fines" et "spéciales"
Les huîtres de claires
Catégorie additionnelle d'huîtres creuses (les plates n'ont pas ce type de dénomination mais rien n'empêche de les affiner en claires) des centres d'élevage ostréicoles français, affinées en "claires", tous bassins ostréicoles confondus. Les claires ne sont pas spécifiques à la région de Marennes-Oléron, contrairement à ce qu'un certain "terrorisme intellectuel" voudrait nous faire croire. On distingue trois catégories :
Affinées en claire (ou "Elevées en claire" ou "Huîtres de claires")
Huîtres immergées en claires pendant au moins deux à trois semaines selon l'époque de l'année mais n'ayant pas atteind un indice de chair suffisant - elles sont commercialisées sous une appellation quelconque contenant le mot "claire" qui est tellement vendeur !
Fines de claires
Huîtres ayant droit à l'appellation "fines" selon leur indice de chair et immergées en claires pendant au moins deux à trois semaines selon l'époque de l'année, avec une densité maximale de 1 à 3 kg au mètre carré.
Les crus d'huîtres
Normandie: 25% de la production nationale est normande.
Lorsque l'on parle d'huîtres normandes (ou d'huîtres de Normandie), on parle de la Presqu'île du Cotentin (Est et Ouest Cotentin) qui donne 4 terroirs distincts (mais la production d'huîtres normandes va de la frontière belge jusqu'au Mt Saint Michel). La Normandie produit des creuses et des plates dont la fameuse plate "pied-de-cheval" :
L'huître Aven-Belon
L'extraordinaire engouement pour les Belons de Riec sur Belon fait suite aux travaux de Victor Coste du Laboratoire de pisciculture de Concarneau qui affirmaient que la richesse en fer des sources souterraines et l'apport d'eau douce à l'eau de mer rendraient ce lieu particulièrement favorable à l'engraissement des huîtres.
Les producteurs de Riec sur Belon ont déposés une demande de Label. Fin 2001, 4 des 5 producteurs de Riec sur Belon créent et lancent une marque collective qui se veut une marque de qualité mettant en valeur les huîtres plates de Riec sur Belon selon l'intitulé suivant, "plates affinées du Belon, qualité et traçabilité contrôlées", et illustré par les armoiries de la commune de Riec-sur-Belon.
Huîtres de Marennes-Oléron
De la Charente à la Gironde, véritable jardin ouvert sur l'océan, le bassin de Marennes-Oléron est le cœur de la production française. Ce qui fait sa célébrité dans le monde entier, c'est cette dernière phase, celle qui donne parfois aux huîtres une teinte verte : l'affinage en claires. Le fond des claires peut se recouvrir parfois d'une algue verte, la navicule, qui pénètre les huîtres et leur donne cette belle couleur et cet arôme particulier après trois ans en pleine mer, possible grâce à ce véritable patrimoine qu'est le marais de claires, comparable à des champs d'eau, équilibre d'eau de mer et d'eau douce et, en grande partie, constitué d'anciens marais-salants. L'affinage en claire consiste à immerger des huîtres dans une claire et à laisser le temps faire son travail. Une action nutritionnelle particulière se produit grâce aux sédiments qui se déposent sur le fond. Sa superficie exploitée est d'environ 3.000 hectares de parcs en mer et de plus de 3.200 hectares de claires, c'est le plus grand centre d'élevage d'huîtres au monde.
Translation - English The oyster farming areas
In France, the oysters are farmed, essentially round 7 large ostreicultural ponds, which each give a particular taste and colour to their products. The ponds are sometimes subdivided according to rural regions. In addition, we find some marginal production along the entire coastline. The 7 French ostreicultural (oyster farming) regions are, from North to South:
1. Normandy (Upper and Lower) – North Sea
2. North Brittany: Mont Saint Michel to the Rade de Brest
3. South Brittany: Gulf of Morbihan
4. Mid-Western Region [Pays de Loire – Loire Atlantique (Atlantic) – Vendee – North Charente]
5. Marennes-Oleron (Poitou-Charentes – South Charentes) – some can benefit from a Red Label (Label Rouge)
6. Arcachon (Aquitaine)
7. Mediterranean (Pond of Thau, Pond of Leucate)
The oyster categories
“green oysters” and “special green oysters”
Pond oysters
An additional category of hollow oysters (the flat ones do not have this type of denomination but there is nothing to prevent their being matured in ponds) from the French oyster farming centres, matured in “ponds” (“claires”), all ostreicultural ponds merge. The ponds are not specific to the region of Marennes-Oleron.
There are three categories:
Matured in ponds (or “Bred in ponds” or “Pond oysters”)
Oysters immersed in ponds for at least two or three weeks depending on the time of year but which do not have sufficient flesh – they are marketed under any name containing the word “pond” which makes them very saleable.
Green oysters (from the ponds)
Oysters which have the right to be called “green” according to the amount of flesh they have and which have been submerged in ponds for at least two or three weeks depending on the time of year, with a maximum density of 1 to 3 kg per square metre.
Special green oysters (from the ponds)
Oysters which have the right to be called “special green” because of the amount of flesh they have and which have been immersed in ponds for at least two or three weeks depending on the time of year, with a maximum density of 1 to 3 kg per square metre.
Oyster breeding areas
Normandy: 25% of the national production is from Normandy.
When we speak of Norman oysters (or oysters from Normandy), we speak of the Cotentin Peninsula (East and West Cotentin) which has 4 distinct regions (but the production of Norman oysters spreads from the Belgian frontier up to Mt Saint Michel). Normandy produces hollow oysters and flat ones, including the famous “pied-de-cheval” (horse’s hoof):
The “Belon” oyster
This is one of the most famous oysters produced in Brittany. The extraordinary fad for the Belons of Riec sur Belon followed the work done by Victor Coste, of the Fish Breeding Laboratory of Concarneau (Laboratoire de pisciculture de Concarneau), which confirmed that the rich iron content of the subterranean springs and the supply of sweet water and sea water, had made this location particularly favourable for the production of quality oysters.
The producers of Riec sur Belon have applied for a (quality control) Label. At the end of 2001, 4 of the 5 producers of Riec sur Belon created and launched a collective brand name, a quality name attached to the flat oysters of Riec sur Belon, with the following title, “matured flat oysters of Belon, controlled quality and traceability” and bearing the coat of arms of the district of Riec sur Belon.
Oysters of Marennes-Oleron
From Charente to Gironde, a veritable garden open to the ocean, the pond of Marennes-Oleron is at the core of French production. What makes it famous the world over is the last phase, the one which sometimes gives oysters a green tint: maturing in ponds. The bottom of the ponds can sometimes get covered in green algae, the navicule, which penetrates the oysters and gives them a beautiful colour and a certain aroma after three years out at sea; this is possible because of the veritable heritage that is the pond marshland, comparable to water fields, with an equilibrium of sea water and sweet water and, for the most part, made up of ancient salt marshes. Maturing in ponds consists of immersing the oysters in a pond and letting time do its work. A particular nutritional process is the result, thanks to the sediments which are deposited on the bottom of the ponds. The surface area that is used amounts to about 3,000 hectares of sea parks and more than 3,200 hectares of ponds. It is the largest oyster breeding centre in the world.
I love the way translation establishes the common ground between languages and cultures, bringing people together. I am open to new knowledge, methods and insights. My watchwords are: attention to detail, conscientiousness, with speed. I started translating professionally in 1960, when I sat the Cairo Radio exam and joined the Overseas Programmes as an announcer, editor, translator. I attended the English School Cairo, and I graduated with a BA (Hons) from Cairo University's Faculty of Arts, Department of English Language and Literature, in 1964. The curriculum included a comprehensive course in Arabic-English-Arabic translation and French.
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