Hyperonyms
(has_hyperonym)
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07653394-n:
a piece of meat that has been cut from an animal carcass
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Hyponyms
(has_hyponym)
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07661273-n:
a roast cut from the blade
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Hyponyms
(has_hyponym)
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07661711-n:
cut of beef suitable for simmering in liquid in a closed pot
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Hyponyms
(has_hyponym)
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07661950-n:
a cut of meat (beef or venison) including more than one rib and the meat located along the outside of the ribs
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Hyponyms
(has_hyponym)
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07662406-n:
roast cut from the round; usually suitable for roasting
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Hyponyms
(has_hyponym)
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07662978-n:
a cut of beef or veal from the fleshy hindquarters of the animal
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Hyponyms
(has_hyponym)
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07663796-n:
cut of beef suitable for roasting
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Hyponyms
(has_hyponym)
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07665844-n:
cut of veal suitable for roasting
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Hyponyms
(has_hyponym)
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07668215-n:
a cut of lamb suitable for roasting
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Hyponyms
(has_hyponym)
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07669788-n:
cut of pork suitable for roasting
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Related
(related_to)
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00324560-v:
cook with dry heat, usually in an oven
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Related
(related_to)
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00618377-a:
(meat) cooked by dry heat in an oven
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Glosses
(gloss)
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00324560-v:
cook with dry heat, usually in an oven
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Glosses
(gloss)
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01254477-v:
cut into slices
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Glosses
(gloss)
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05098942-n:
the physical magnitude of something (how big it is)
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Glosses
(gloss)
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07649854-n:
the flesh of animals (including fishes and birds and snails) used as food
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Glosses
(rgloss)
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00247955-n:
moistening a roast as it is cooking
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Glosses
(rgloss)
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00325085-v:
roast in a pan
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Glosses
(rgloss)
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03736470-n:
a thermometer that is inserted into the center of a roast (with the top away from the heat source); used to measure how well done the meat is
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Glosses
(rgloss)
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07661273-n:
a roast cut from the blade
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Glosses
(rgloss)
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07662406-n:
roast cut from the round; usually suitable for roasting
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Glosses
(rgloss)
|
07668356-n:
a roast of the rib section of lamb
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