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Pescudas no Galnet

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ili-30-07657903-n CILI: i77154
WordNet Domains: gastronomy
SUMO Ontology: Meat+
Basic Level Concept: 07653394-n cut
Epinonyms: [1] cut
[1] cut |1|
[0] ili-30-07657903-n (has_hyperonym) |1|
Polaridade:
  positivo negativo
SentiWordNet: 0 0
ML-SentiCon: 0 0
Tempo:
  pasado presente futuro atemporal
TempoWordNet: 0.006 0.006 0.006 0.994

Explorar o ámbito terminolóxico en [Termonet]
GL Variantes
- bisté [bisˈtɛ] · [RILG] [DRAG]
CA Variantes
- bistec
- filet
EU Variantes
- haragi-xerra
ES Variantes
- bife
- biftec
- bisté
- bistec
- filete
EN Variantes
- steak ['steɪk]
Glosa
a slice of meat cut from the fleshy part of an animal or large fish
DE Variantes
- Steak
IT Variantes
- bistecca
- braciola
- costata
FR Variantes
- bifteck
- darne
- entrecôte
- rumsteck
- steak
ZH_S Variantes
- 牛排
- 肉排
- 鱼排
Relacións léxico-semánticas no WordNet vía ILI (29) - Amosar / Agochar gráfico:
Hyperonyms
(has_hyperonym)
07653394-n: a piece of meat that has been cut from an animal carcass
Hyponyms
(has_hyponym)
07658058-n: cross-section slice of a large fish
Hyponyms
(has_hyponym)
07658168-n: a beef steak usually cooked by broiling
Glosses
(gloss)
00015388-n: a living organism characterized by voluntary movement
Glosses
(gloss)
00661278-a: separated into parts or laid open or penetrated with a sharp edge or instrument
Glosses
(gloss)
01382086-a: above average in size or number or quantity or magnitude or extent
Glosses
(gloss)
02729339-a: of or relating to or resembling flesh
Glosses
(gloss)
07649854-n: the flesh of animals (including fishes and birds and snails) used as food
Glosses
(gloss)
07775375-n: the flesh of fish used as food
Glosses
(rgloss)
04307878-n: a restaurant that specializes in steaks
Glosses
(rgloss)
04307986-n: a sharp table knife used in eating steak
Glosses
(rgloss)
07658168-n: a beef steak usually cooked by broiling
Glosses
(rgloss)
07658580-n: a thin steak that can be cooked quickly
Glosses
(rgloss)
07660065-n: a boneless steak cut from the tenderloin of beef
Glosses
(rgloss)
07660463-n: small steak from the front of the short loin of beef
Glosses
(rgloss)
07660590-n: thick steak cut from the beef tenderloin
Glosses
(rgloss)
07660686-n: small steak cut from the thick end of a beef tenderloin
Glosses
(rgloss)
07660800-n: large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin
Glosses
(rgloss)
07661002-n: small steak from the thin end of the short loin containing a T-shaped bone and small piece of tenderloin
Glosses
(rgloss)
07662618-n: a steak cut from the rump
Glosses
(rgloss)
07662719-n: steak from upper part of the short loin
Glosses
(rgloss)
07780627-n: important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks
Glosses
(rgloss)
07785887-n: flesh of swordfish usually served as steaks
Glosses
(rgloss)
07823280-n: pungent bottled sauce for steak
Glosses
(rgloss)
07877411-n: steak with sauteed kidneys and onions cooked in wine and stock then covered with pastry and baked
Glosses
(rgloss)
07877575-n: like steak and kidney pie but without steak
Glosses
(rgloss)
07877849-n: strips of steak sauteed with green peppers and onions
Glosses
(rgloss)
07877961-n: steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce
Glosses
(rgloss)
07879560-n: steak braised in tomato and onion mixture