Hyperonyms
(has_hyperonym)
|
01664172-v:
prepare for eating by applying heat
|
Hyponyms
(has_hyponym)
|
00211852-v:
preserve by rapid freezing and subsequently drying in a vacuum
|
Hyponyms
(has_hyponym)
|
00212049-v:
preserve with sugar
|
Hyponyms
(has_hyponym)
|
00212790-v:
preserve by removing all water and liquids from
|
Hyponyms
(has_hyponym)
|
00213223-v:
preserve in a pickling liquid
|
Hyponyms
(has_hyponym)
|
00213353-v:
preserve with salt
|
Hyponyms
(has_hyponym)
|
00213794-v:
preserve in a can or tin
|
Hyponyms
(has_hyponym)
|
00371955-v:
preserve by chilling
|
Hyponyms
(has_hyponym)
|
00527572-v:
prepare by drying, salting, or chemical processing in order to preserve
|
Hyponyms
(has_hyponym)
|
00528225-v:
preserve with salt
|
Related
(related_to)
|
01888554-a:
tending or having the power to preserve
|
Related
(related_to)
|
07642471-n:
fruit preserved by cooking with sugar
|
Related
(related_to)
|
10467052-n:
a cook who preserves fruits or meat
|
Verbs
(verb_group)
|
02734800-v:
fail to spoil or rot
|
Glosses
(gloss)
|
02450505-v:
stop (someone or something) from doing something or being in a certain state
|
Glosses
(rgloss)
|
00211852-v:
preserve by rapid freezing and subsequently drying in a vacuum
|
Glosses
(rgloss)
|
00212049-v:
preserve with sugar
|
Glosses
(rgloss)
|
00212790-v:
preserve by removing all water and liquids from
|
Glosses
(rgloss)
|
00213223-v:
preserve in a pickling liquid
|
Glosses
(rgloss)
|
00213353-v:
preserve with salt
|
Glosses
(rgloss)
|
00213794-v:
preserve in a can or tin
|
Glosses
(rgloss)
|
00371955-v:
preserve by chilling
|
Glosses
(rgloss)
|
00375690-v:
freeze rapidly so as to preserve the natural juices and flavors
|
Glosses
(rgloss)
|
00516747-v:
treat with sulphur in order to preserve
|
Glosses
(rgloss)
|
00527572-v:
prepare by drying, salting, or chemical processing in order to preserve
|
Glosses
(rgloss)
|
00527801-v:
be or become preserved
|
Glosses
(rgloss)
|
01071198-a:
not canned or otherwise preserved
|
Glosses
(rgloss)
|
01072382-a:
preserved by removing natural moisture
|
Glosses
(rgloss)
|
01072586-a:
(used of foods) preserved by freezing sufficiently rapidly to retain flavor and nutritional value
|
Glosses
(rgloss)
|
01072782-a:
preserved by freezing and drying in a vacuum
|
Glosses
(rgloss)
|
01073094-a:
(used of foods) preserved in a pickling liquid
|
Glosses
(rgloss)
|
01073194-a:
preserved in a pot or can or jar
|
Glosses
(rgloss)
|
01073311-a:
(used especially of meats) preserved in salt
|
Glosses
(rgloss)
|
02370083-a:
not soured or preserved
|
Glosses
(rgloss)
|
02534165-n:
esteemed for its flavor; usually preserved or used for sauces and relishes
|
Glosses
(rgloss)
|
07572712-n:
food that is not preserved by canning or dehydration or freezing or smoking
|
Glosses
(rgloss)
|
07572858-n:
food preserved by freezing
|
Glosses
(rgloss)
|
07572957-n:
food preserved by canning
|
Glosses
(rgloss)
|
07573103-n:
meat preserved in a can or tin
|
Glosses
(rgloss)
|
07573453-n:
food preserved by dehydration
|
Glosses
(rgloss)
|
07620689-n:
cherry preserved in true or imitation maraschino liqueur
|
Glosses
(rgloss)
|
07642471-n:
fruit preserved by cooking with sugar
|
Glosses
(rgloss)
|
07739344-n:
small sour apple; suitable for preserving
|
Glosses
(rgloss)
|
07752377-n:
fruit preserved by drying
|
Glosses
(rgloss)
|
07752514-n:
apricots preserved by drying
|
Glosses
(rgloss)
|
07753113-n:
fleshy sweet pear-shaped yellowish or purple multiple fruit eaten fresh or preserved or dried
|
Glosses
(rgloss)
|
07764630-n:
large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys
|
Glosses
(rgloss)
|
07767549-n:
olives picked ripe and cured in brine then dried or pickled or preserved canned or in oil
|
Glosses
(rgloss)
|
07785342-n:
herring preserved in a pickling liquid (usually brine or vinegar)
|
Glosses
(rgloss)
|
07789911-n:
codfish preserved in salt; must be desalted and flaked by soaking in water and pounding; used in e.g. codfish cakes
|
Glosses
(rgloss)
|
07813107-n:
white crystalline form of especially sodium chloride used to season and preserve food
|
Glosses
(rgloss)
|
07821610-n:
fresh leaves (or leaves preserved in vinegar) used as seasoning
|
Glosses
(rgloss)
|
07824988-n:
vegetables (especially cucumbers) preserved in brine or vinegar
|
Glosses
(rgloss)
|
07825194-n:
pickle preserved in brine or vinegar flavored with dill seed
|
Glosses
(rgloss)
|
07825717-n:
pickle cured in brine and preserved in sugar and vinegar
|
Glosses
(rgloss)
|
10467052-n:
a cook who preserves fruits or meat
|
Glosses
(rgloss)
|
10549165-n:
someone who uses salt to preserve meat or fish or other foods
|
Glosses
(rgloss)
|
10939630-n:
English engineer who developed a method of preserving food by sterilizing it with heat and sealing it inside a steel container--the first tin can (1768-1855)
|
Glosses
(rgloss)
|
12634734-n:
Asian wild crab apple cultivated in many varieties for it small acid usually red fruit used for preserving
|
Glosses
(rgloss)
|
14882578-n:
a viscous glass consisting of sodium silicate in solution; used as a cement or as a protective coating and to preserve eggs
|
Glosses
(rgloss)
|
15016123-n:
nitrite used to preserve and color food especially in meat and fish products; implicated in the formation of suspected carcinogens
|
