Galnet - Galician WordNet 3.0

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ili-30-00616822-a CILI: i3422
WordNet Domains: gastronomy
SUMO Ontology: Cooking+
Top Ontology:
Basic Level Concept:
Epinonyms: [2] cookery
[2] cookery |0.65|
[1] ili-30-01664172-v (related_to) |0.8|
[0] ili-30-00616822-a (gloss) |0.5|
Polarity:
  positive negative
SentiWordNet: 0 0.5
ML-SentiCon: 0.125 0
Time:
  past present future atemporal
TempoWordNet: 0 0 0 1

Explore the terminological domain with [Termonet]
CA Variants
- bullit
- escalfat
- estofat
ES Variants
- escalfado
- estofado
- hervido
EN Variants
- boiled ['bɔɪɫd]
- poached ['poʊtʃt]
- stewed ['stud]
Gloss
cooked in hot water
DE Variants
- gekocht
Lexical relations in WordNet via ILI (10) - Show / Hide graph:
Synonyms
(near_synonym)
00615757-a: having been prepared for eating by the application of heat
Glosses
(gloss)
01664172-v: prepare for eating by applying heat
Glosses
(gloss)
14845743-n: binary compound that occurs at room temperature as a clear colorless odorless tasteless liquid; freezes into ice below 0 degrees centigrade and boils above 100 degrees centigrade; widely used as a solvent
Glosses
(rgloss)
07592094-n: pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings
Glosses
(rgloss)
07611046-n: dessert of stewed or baked fruit
Glosses
(rgloss)
07671581-n: feet or knuckles of hogs used as food; pickled or stewed or jellied
Glosses
(rgloss)
07789063-n: lean white flesh of important North Atlantic food fish; usually baked or poached
Glosses
(rgloss)
07789541-n: lean white flesh of fish similar to but smaller than cod; usually baked or poached or as fillets sauteed or fried
Glosses
(rgloss)
07797641-n: edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
Glosses
(rgloss)
07825850-n: puree of stewed apples usually sweetened and spiced