Galnet - Galician WordNet 3.0

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ili-30-07665308-n CILI: i77210
WordNet Domains: animals gastronomy
SUMO Ontology: Meat+
Basic Level Concept: 07649854-n meat
Epinonyms: [1] meat
[1] meat |1|
[0] ili-30-07665308-n (has_hyperonym) |1|
Polarity:
  positive negative
SentiWordNet: 0 0
ML-SentiCon: 0 0
Time:
  past present future atemporal
TempoWordNet: 0 0 0 1

Explore the terminological domain with [Termonet]
GL Variants
- vitela [biˈtɛla̝] · [RILG] [DRAG]
Gloss
carne de tenreira
CA Variants
- carn_de_vedella
- veau
- vedella
ES Variants
- carne_de_ternera
- ternera
- veau
Gloss
carne de un,_uno,_una chivo
EN Variants
- veal ['viɫ]
- veau
Gloss
meat from a calf
DE Variants
- Kalbfleisch
IT Variants
- vitella
- vitello
FR Variants
- veau
- viande_de_veau
Lexical relations in WordNet via ILI (22) - Show / Hide graph:
Hyperonyms
(has_hyperonym)
07649854-n: the flesh of animals (including fishes and birds and snails) used as food
Hyponyms
(has_hyponym)
07666303-n: feet of calves used as food; usually jellied
Holonyms
(has_holo_part)
01887896-n: young of domestic cattle
Meronyms
(has_mero_part)
07665595-n: cut of meat from a calf
Glosses
(gloss)
01887896-n: young of domestic cattle
Glosses
(gloss)
07649854-n: the flesh of animals (including fishes and birds and snails) used as food
Glosses
(rgloss)
07584110-n: clear soup usually of beef or veal or chicken
Glosses
(rgloss)
07651905-n: a firm rather dry variety meat (usually beef or veal)
Glosses
(rgloss)
07654886-n: thin slice of meat (especially veal) usually fried or broiled
Glosses
(rgloss)
07655067-n: lightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly
Glosses
(rgloss)
07657068-n: a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg
Glosses
(rgloss)
07665438-n: sauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce
Glosses
(rgloss)
07665713-n: the lean end of a neck of veal
Glosses
(rgloss)
07666071-n: larded veal braised and glazed in its own juices
Glosses
(rgloss)
07666176-n: thin slices of veal stuffed with cheese and ham and then sauteed
Glosses
(rgloss)
07668073-n: rib section of a forequarter of veal or pork or especially lamb or mutton
Glosses
(rgloss)
07676273-n: large smooth-textured smoked sausage of beef and veal and pork
Glosses
(rgloss)
07816839-n: fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
Glosses
(rgloss)
07872748-n: sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables
Glosses
(rgloss)
07876281-n: sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour
Glosses
(rgloss)
07876460-n: thin sauteed cutlets of veal
Glosses
(rgloss)
07880458-n: deep-fried breaded veal cutlets