Hyperonyms
(has_hyperonym)
|
07644382-n:
the flesh of a bird or fowl (wild or domestic) used as food
|
Hyponyms
(has_hyponym)
|
07644967-n:
the flesh of a chicken used for food
|
Hyponyms
(has_hyponym)
|
07646163-n:
flesh of a small fowl bred for roasting
|
Hyponyms
(has_hyponym)
|
07646284-n:
flesh of a guinea fowl (especially of hens)
|
Hyponyms
(has_hyponym)
|
07646403-n:
flesh of a pigeon suitable for roasting or braising; flesh of a dove (young squab) may be broiled
|
Hyponyms
(has_hyponym)
|
07646578-n:
flesh of a duck (domestic or wild)
|
Hyponyms
(has_hyponym)
|
07646821-n:
flesh of a goose (domestic or wild)
|
Hyponyms
(has_hyponym)
|
07647731-n:
flesh of large domesticated fowl usually roasted
|
Holonyms
(has_holo_part)
|
01789740-n:
a domesticated gallinaceous bird thought to be descended from the red jungle fowl
|
Glosses
(gloss)
|
01794158-n:
large gallinaceous bird with fan-shaped tail; widely domesticated for food
|
Glosses
(gloss)
|
01846331-n:
small wild or domesticated web-footed broad-billed swimming bird usually having a depressed body and short legs
|
Glosses
(gloss)
|
05268112-n:
the soft tissue of the body of a vertebrate: mainly muscle tissue and fat
|
Glosses
(gloss)
|
07644967-n:
the flesh of a chicken used for food
|
Glosses
(gloss)
|
07646821-n:
flesh of a goose (domestic or wild)
|
Glosses
(rgloss)
|
02927161-n:
a shop in which meat and poultry (and sometimes fish) are sold
|
Glosses
(rgloss)
|
07868830-n:
boned poultry stuffed then cooked and covered with aspic; served cold
|
Glosses
(rgloss)
|
07873464-n:
rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes
|
Glosses
(rgloss)
|
07876281-n:
sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour
|
Glosses
(rgloss)
|
10461060-n:
a dealer in poultry and poultry products
|
