Hyperonyms
(has_hyperonym)
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00322847-v:
transform and make suitable for consumption by heating
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Domain
(category)
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00243918-n:
the act of preparing something (as food) by the application of heat
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Glosses
(gloss)
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00322847-v:
transform and make suitable for consumption by heating
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Glosses
(gloss)
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14940100-n:
fluid matter having no fixed shape but a fixed volume
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Glosses
(gloss)
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14940386-n:
a substance that is liquid at room temperature and pressure
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Glosses
(rgloss)
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07647321-n:
flesh of quail; suitable for roasting or broiling if young; otherwise must be braised
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Glosses
(rgloss)
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07647602-n:
flesh of a pheasant; usually braised
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Glosses
(rgloss)
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07666071-n:
larded veal braised and glazed in its own juices
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Glosses
(rgloss)
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07671953-n:
heart and liver and other edible viscera especially of hogs; usually chopped and formed into a loaf and braised
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Glosses
(rgloss)
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07779123-n:
the lean flesh of a fish that is often farmed; can be baked or braised
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Glosses
(rgloss)
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07861557-n:
chicken and onions and mushrooms braised in red wine and seasonings
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Glosses
(rgloss)
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07866409-n:
well-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock
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Glosses
(rgloss)
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07879560-n:
steak braised in tomato and onion mixture
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