Hyperonyms
(has_hyperonym)
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00326773-v:
cook over a grill
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Hyponyms
(has_hyponym)
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00328579-v:
broil in a pan
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Related
(related_to)
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00246754-n:
cooking by direct exposure to radiant heat (as over a fire or under a grill)
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Related
(related_to)
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02905036-n:
an oven or part of a stove used for broiling
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Related
(related_to)
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07645242-n:
flesh of a small young chicken not over 2 1/2 lb suitable for broiling
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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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02905036-n:
an oven or part of a stove used for broiling
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Glosses
(rgloss)
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00328579-v:
broil in a pan
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Glosses
(rgloss)
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02905036-n:
an oven or part of a stove used for broiling
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Glosses
(rgloss)
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07619409-n:
custard sprinkled with sugar and broiled
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Glosses
(rgloss)
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07645242-n:
flesh of a small young chicken not over 2 1/2 lb suitable for broiling
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Glosses
(rgloss)
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07647115-n:
flesh of any of various grouse of the family Tetraonidae; usually roasted; flesh too dry to broil
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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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07654886-n:
thin slice of meat (especially veal) usually fried or broiled
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Glosses
(rgloss)
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07658168-n:
a beef steak usually cooked by broiling
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Glosses
(rgloss)
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07664468-n:
a piece of meat (or fish) that has been scored and broiled
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Glosses
(rgloss)
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07712959-n:
a tortilla chip topped with cheese and chili-pepper and broiled
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Glosses
(rgloss)
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07789382-n:
flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled
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Glosses
(rgloss)
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07789745-n:
haddock usually baked but sometimes broiled with lots of butter
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Glosses
(rgloss)
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07880080-n:
beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled
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