Hyperonyms
(has_hyperonym)
|
07649854-n:
the flesh of animals (including fishes and birds and snails) used as food
|
Hyponyms
(has_hyponym)
|
07644706-n:
flesh of chickens or turkeys or ducks or geese raised for food
|
Hyponyms
(has_hyponym)
|
07646927-n:
flesh of any of a number of wild game birds suitable for food
|
Holonyms
(has_holo_part)
|
01503061-n:
warm-blooded egg-laying vertebrates characterized by feathers and forelimbs modified as wings
|
Meronyms
(has_mero_part)
|
01895511-n:
the furcula of a domestic fowl
|
Meronyms
(has_mero_part)
|
07647870-n:
the lower joint of the leg of a fowl
|
Meronyms
(has_mero_part)
|
07648267-n:
the upper joint of the leg of a fowl
|
Meronyms
(has_mero_part)
|
07648549-n:
the wing of a fowl
|
Meronyms
(has_mero_part)
|
07649096-n:
edible viscera of a fowl
|
Meronyms
(has_mero_part)
|
07649342-n:
a small muscle on each side of the back of a fowl
|
Meronyms
(has_mero_part)
|
07649463-n:
the tail of a dressed fowl
|
Meronyms
(has_mero_part)
|
07650637-n:
the flesh of the legs of fowl used as food
|
Glosses
(gloss)
|
01503061-n:
warm-blooded egg-laying vertebrates characterized by feathers and forelimbs modified as wings
|
Glosses
(gloss)
|
02388921-a:
converted or adapted to domestic use
|
Glosses
(gloss)
|
02389220-a:
in a natural state; not tamed or domesticated or cultivated
|
Glosses
(gloss)
|
05268112-n:
the soft tissue of the body of a vertebrate: mainly muscle tissue and fat
|
Glosses
(rgloss)
|
07646163-n:
flesh of a small fowl bred for roasting
|
Glosses
(rgloss)
|
07647870-n:
the lower joint of the leg of a fowl
|
Glosses
(rgloss)
|
07648267-n:
the upper joint of the leg of a fowl
|
Glosses
(rgloss)
|
07648408-n:
meat carved from the breast of a fowl
|
Glosses
(rgloss)
|
07648549-n:
the wing of a fowl
|
Glosses
(rgloss)
|
07649096-n:
edible viscera of a fowl
|
Glosses
(rgloss)
|
07649342-n:
a small muscle on each side of the back of a fowl
|
Glosses
(rgloss)
|
07649463-n:
the tail of a dressed fowl
|
Glosses
(rgloss)
|
07650637-n:
the flesh of the legs of fowl used as food
|
Glosses
(rgloss)
|
07818995-n:
pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
|
Glosses
(rgloss)
|
07820497-n:
aromatic fresh or dried grey-green leaves used widely as seasoning for meats and fowl and game etc
|
Glosses
(rgloss)
|
07857959-n:
liver or meat or fowl finely minced or ground and variously seasoned
|
Glosses
(rgloss)
|
07871940-n:
pie made with meat or fowl enclosed in pastry or covered with pastry or biscuit dough
|
Glosses
(rgloss)
|
07878479-n:
(Judaism) roasted fowl intestines with a seasoned filling of matzo meal and suet
|
Glosses
(rgloss)
|
09500936-n:
a legendary Arabian bird said to periodically burn itself to death and emerge from the ashes as a new phoenix; according to most versions only one phoenix lived at a time and it renewed itself every 500 years
|
