Hyperonyms
(has_hyperonym)
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07809096-n:
food that is a component of a mixture in cooking
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Holonyms
(has_holo_part)
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07840804-n:
oval reproductive body of a fowl (especially a hen) used as food
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Glosses
(gloss)
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00385756-a:
of the color intermediate between green and orange in the color spectrum; of something resembling the color of an egg yolk
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Glosses
(gloss)
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07840804-n:
oval reproductive body of a fowl (especially a hen) used as food
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Glosses
(gloss)
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07841037-n:
the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water
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Glosses
(rgloss)
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00385756-a:
of the color intermediate between green and orange in the color spectrum; of something resembling the color of an egg yolk
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Glosses
(rgloss)
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00617583-a:
(eggs) cooked until the yolk is solid
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Glosses
(rgloss)
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00618752-a:
(eggs) having the yolk still liquid
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Glosses
(rgloss)
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01460963-n:
one of two spiral bands of tissue connecting the egg yolk to the enclosing membrane at either end of the shell
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Glosses
(rgloss)
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01465046-n:
membranous structure enclosing the yolk of eggs in birds, reptiles, marsupials, and some fishes; circulates nutrients to the developing embryo
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Glosses
(rgloss)
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04407257-n:
pigment mixed with water-soluble glutinous materials such as size and egg yolk
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Glosses
(rgloss)
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07632240-n:
a light sponge cake made without egg yolks
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Glosses
(rgloss)
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07632980-n:
cake made without egg yolks
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Glosses
(rgloss)
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07834507-n:
egg yolks and oil and vinegar
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Glosses
(rgloss)
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07837630-n:
onion-flavored creamy cheese sauce with egg yolk and grated cheese
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Glosses
(rgloss)
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07841037-n:
the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water
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Glosses
(rgloss)
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07841639-n:
an egg boiled gently until both the white and the yolk solidify
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Glosses
(rgloss)
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07842433-n:
halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white
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Glosses
(rgloss)
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07843464-n:
light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit
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Glosses
(rgloss)
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07870734-n:
lobster butter and cream and egg yolks seasoned with onions and sherry or Madeira
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Glosses
(rgloss)
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14680040-n:
a yellow phospholipid essential for the metabolism of fats; found in egg yolk and in many plant and animal cells; used commercially as an emulsifier
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Glosses
(rgloss)
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14721635-n:
yellow carotenoid pigments in plants and animal fats and egg yolks
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