Definitions of alimentation

n the act of supplying food and nourishment

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lactation, suckling
feeding an infant by giving suck at the breast
infant feeding
feeding an infant
forced feeding, gavage
feeding that consists of the delivery of a nutrient solution (as through a nasal tube) to someone who cannot or will not eat
IV, intravenous feeding
administration of nutrients through a vein
excessive feeding
feeding someone (as a baby) from a spoon
TPN, hyperalimentation, total parenteral nutrition
administration of a nutritionally adequate solution through a catheter into the vena cava; used in cases of long-term coma or severe burns or severe gastrointestinal syndromes
demand feeding
feeding a baby or animal whenever it shows a need
nasogastric feeding
feeding consisting of delivering liquid nutrients through a tube passing through the nose and into the stomach
feeding a nutrient solution into the stomach through a tube through a surgically created opening
breast feeding, nursing
nourishing at the breast
schedule feeding
feeding a baby or animal according to a fixed schedule (e.g., every 4 hours)
Type of:
provision, supply, supplying
the activity of supplying or providing something

n a source of materials to nourish the body

aliment, nourishment, nutriment, nutrition, sustenance, victuals
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produced by mammary glands of female mammals for feeding their young
part of a meal served at one time
dainty, delicacy, goody, kickshaw, treat
something considered choice to eat
a particular item of prepared food
fast food
inexpensive food (hamburgers or chicken or milkshakes) prepared and served quickly
finger food
food to be eaten with the fingers
solid and liquid nourishment taken into the body through the mouth
food that fulfills the requirements of Jewish dietary law
meal, repast
the food served and eaten at one time
soft semiliquid food
food chopped into small bits
food prepared by cooking and straining or processed in a blender
heavy and filling (and usually starchy) food
wheat germ
embryo of the wheat kernel; removed before milling and eaten as a source of vitamins
any of a group of organic substances essential in small quantities to normal metabolism
mother's milk
milk secreted by a woman who has recently given birth
colostrum, foremilk
milky fluid secreted for the first day or two after parturition
a meal eaten in a mess hall by service personnel
square meal
a substantial and nourishing meal
whatever happens to be available especially when offered to an unexpected guest or when brought by guests and shared by all
a light meal or repast
the first meal of the day (usually in the morning)
combination breakfast and lunch; usually served in late morning
dejeuner, lunch, luncheon, tiffin
a midday meal
afternoon tea, tea, teatime
a light midafternoon meal of tea and sandwiches or cakes
the main meal of the day served in the evening or at midday
a light evening meal; served in early evening if dinner is at midday or served late in the evening at bedtime
a meal set out on a buffet at which guests help themselves
any informal meal eaten outside or on an excursion
bite, collation, snack
a light informal meal
a large satisfying meal
ploughman's lunch
a meal consisting of a sandwich of bread and cheese and a salad
banquet, feast, spread
a meal that is well prepared and greatly enjoyed
entree, main course
the principal dish of a meal
piece de resistance
the most important dish of a meal
a dish of marinated vegetables and meat or fish; served with rice
entremets, side dish, side order
a dish that is served with, but is subordinate to, a main course
a dish or meal given prominence in e.g. a restaurant
food cooked and served in a casserole
appetiser, appetizer, starter
food or drink to stimulate the appetite (usually served before a meal or as the first course)
liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
food prepared by stewing especially meat or fish with vegetables
saffron-flavored dish made of rice with shellfish and chicken
a choice or delicious dish
choice morsel, tidbit, titbit
a small tasty bit of food
savory, savoury
an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre
confection, sweet
a food rich in sugar
afters, dessert, sweet
a dish served as the last course of a meal
ambrosia, nectar
(classical mythology) the food and drink of the gods; mortals who ate it became immortal
a light creamy dish made from fish or meat and set with gelatin
any of various soft thick unsweetened baked dishes
sweetened mixture of milk and eggs baked or boiled or frozen
a dish made by folding a piece of pastry over a filling
individual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry mold or timbale shell
fish finger, fish stick
a long fillet of fish breaded and fried
gelatin, jelly
an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods
buffalo wing
crisp spicy chicken wings
barbecued wing
chicken wings cooked in barbecue sauce
barbecue, barbeque
meat that has been barbecued or grilled in a highly seasoned sauce
biriani, biryani
an Indian dish made with highly seasoned rice and meat or fish or vegetables
escalope de veau Orloff
lightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly
a dish of sauteed food
cake, patty
small flat mass of chopped food
veal parmesan, veal parmigiana
sauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce
veal cordon bleu
thin slices of veal stuffed with cheese and ham and then sauteed
sandwich plate
a serving consisting of a sandwich or sandwiches with garnishes
snack food
food for light meals or for eating between meals
food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens
(East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice
apple sauce, applesauce
puree of stewed apples usually sweetened and spiced
boiled egg, coddled egg
egg cooked briefly in the shell in gently boiling water
dropped egg, poached egg
egg cooked in gently boiling water
scrambled eggs
eggs beaten and cooked to a soft firm consistency while stirring
deviled egg, stuffed egg
halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white
baked egg, egg en cocotte, shirred egg
egg cooked individually in cream or butter in a small ramekin
omelet, omelette
beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly
light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit
fried egg
eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides
coq au vin
chicken and onions and mushrooms braised in red wine and seasonings
chicken provencale
chicken cooked in a sauce made with tomatoes, garlic, and olive oil
chicken and rice
rice and chicken cooked together with or without other ingredients and variously seasoned
moo goo gai pan
a Cantonese dish of chicken and sauteed vegetables
bacon and eggs
eggs (fried or scrambled) served with bacon
barbecued spareribs, spareribs
baked or roasted with a spicy sauce
beef Bourguignonne, boeuf Bourguignonne
beef and mushrooms and onions stewed in red wine and seasonings
beef Wellington, filet de boeuf en croute
rare-roasted beef tenderloin coated with mushroom paste in puff pastry
a Russian dish made with patties of ground meat (mixed with onions and bread and milk) and served with a sauce of sour cream
New England boiled dinner, boiled dinner
corned beef simmered with onions and cabbage and usually other vegetables
Boston baked beans
dried navy beans baked slowly with molasses and salt pork
bubble and squeak
leftover cabbage fried with cooked potatoes and sometimes meat
a dish that contains pasta as its main ingredient
Belgian beef stew, carbonnade flamande
beef stewed in beer seasoned with garlic and served with boiled potatoes
chicken Marengo
braised chicken with onions and mushrooms in a wine and tomato sauce
chicken cordon bleu
thin slices of chicken stuffed with cheese and ham and then sauteed
Maryland chicken
chicken fried than oven-baked and served with milk gravy
chicken paprika, chicken paprikash
chicken simmered in broth with onions and paprika then mixed with sour cream
a pasta dish with cream sauce and mushrooms
chicken Kiev
pounded chicken cutlets rolled around butter (that has been seasoned with herbs) and then covered with crumbs and fried
chili, chili con carne
ground beef and chili peppers or chili powder often with tomatoes and kidney beans
chop suey
meat or fish stir-fried with vegetables (e.g., celery, onions, peppers or bean sprouts) seasoned with ginger and garlic and soy sauce; served with rice; created in the United States and frequently served in Chinese restaurants there
chow mein
chop suey served with fried noodles
seafood served in a scallop shell
coquilles Saint-Jacques
scallops in white wine sauce served in scallop shells
minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried
cottage pie
a dish of minced meat topped with mashed potatoes
minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat
dolmas, stuffed grape leaves
well-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock
egg roll, spring roll
minced vegetables and meat wrapped in a pancake and fried
eggs Benedict
toasted English muffin topped with ham and a poached egg (or an oyster) and hollandaise sauce
tortilla with meat filling baked in tomato sauce seasoned with chili
falafel, felafel
small croquette of mashed chick peas or fava beans seasoned with sesame seeds
fish and chips
fried fish and french-fried potatoes
fondu, fondue
hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped
fondu, fondue
cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces
French toast
bread slice dipped in egg and milk and fried; topped with sugar or fruit or syrup
Chinese fried rice, fried rice
boiled rice mixed with scallions and minced pork or shrimp and quickly scrambled with eggs
Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top
frog legs
hind legs of frogs used as food; resemble chicken and cooked as chicken
boned poultry stuffed then cooked and covered with aspic; served cold
fish ball, gefilte fish
well-seasoned balls of ground fish and eggs and crushed crumbs simmered in fish stock
made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach
ham and eggs
eggs (scrambled or fried) served with ham
chopped meat mixed with potatoes and browned
spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery
kabob, kebab, shish kebab
cubes of meat marinated and cooked on a skewer usually with vegetables
a dish of rice and hard-boiled eggs and cooked flaked fish
seafood Newburg
seafood in Newburg sauce served on toast or rice
lobster thermidor
diced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned
lutefisk, lutfisk
dried cod soaked in a lye solution before boiling to give it a gelatinous consistency
mixed diced fruits or vegetables; hot or cold
ground meat formed into a ball and fried or simmered in broth
meat loaf, meatloaf
a baked loaf of ground meat
casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs
osso buco
sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables
bone marrow, marrow
very tender and very nutritious tissue from marrowbones
pheasant under glass
a dish of roast pheasant served in a manner characteristic of expensive restaurants
pilaf, pilaff, pilau, pilaw
rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes
pizza, pizza pie
Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese
Hawaiian dish of taro root pounded to a paste and often allowed to ferment
pork and beans
dried beans cooked with pork and tomato sauce
soft food made by boiling oatmeal or other meal or legumes in water or milk until thick
deep-dish meat and vegetable pie or a meat stew with dumplings
rijstafel, rijstaffel, rijsttaffel
dish originating in Indonesia; a wide variety of foods and sauces are served with rice
Italian rice, risotto
rice cooked with broth and sprinkled with grated cheese
a dish consisting of a slice of meat that is rolled around a filling and cooked
Salisbury steak
ground beef patty usually with a sauce
pot roast marinated several days in seasoned vinegar before cooking; usually served with potato dumplings
shredded cabbage fermented in brine
scallopine, scallopini
sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour
large shrimp sauteed in oil or butter and garlic
Scotch egg
hard-cooked egg encased in sausage meat then breaded and deep-fried
Scotch woodcock
creamy scrambled eggs on toast spread with anchovy paste
scraps of meat (usually pork) boiled with cornmeal and shaped into loaves for slicing and frying
spaghetti and meatballs
spaghetti with meatballs in a tomato sauce
Spanish rice
spicy rice with tomatoes and onions and green peppers
cannibal mound, steak tartare, tartar steak
ground beef mixed with raw egg and e.g. onions and capers and anchovies; eaten raw
pepper steak
strips of steak sauteed with green peppers and onions
pepper steak, peppered steak, steak au poivre
steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce
beef Stroganoff
sauteed strips of beef and mushrooms in sour cream sauce served with noodles
stuffed cabbage
parboiled head of cabbage scooped out and filled with a hash of chopped e.g. beef or ham and baked; served with tomato or cheese sauce
kishke, stuffed derma
(Judaism) roasted fowl intestines with a seasoned filling of matzo meal and suet
stuffed peppers
parboiled green peppers stuffed usually with rice and meat and baked briefly
hot stuffed tomato, stuffed tomato
tomato cases filled with various mixtures and baked briefly
cold stuffed tomato, stuffed tomato
tomato cases filled with various salad mixtures and served cold
fresh corn and lima beans with butter or cream
thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce
very thinly sliced raw fish
rice (with raw fish) wrapped in seaweed
Swiss steak
steak braised in tomato and onion mixture
corn and cornmeal dough stuffed with a meat mixture then wrapped in corn husks and steamed
tamale pie
a meat mixture covered with cornbread topping that resembles a Mexican dish
vegetables and seafood dipped in batter and deep-fried
beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled
a pate or fancy meatloaf baked in an earthenware casserole
Welsh rabbit, Welsh rarebit, rarebit
cheese melted with ale or beer served over toast
Wiener schnitzel, schnitzel
deep-fried breaded veal cutlets
a tortilla rolled cupped around a filling
a flour tortilla folded around a filling
a flat tortilla with various fillings piled on it
frijoles refritos, refried beans
dried beans cooked and mashed and then fried in lard with various seasonings
a spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew
ramekin, ramequin
a cheese dish made with egg and bread crumbs that is baked and served in individual fireproof dishes
mold, mould
a dish or dessert that is formed in or on a mold
fat-soluble vitamin
any vitamin that is soluble in fats
water-soluble vitamin
any vitamin that is soluble in water
Type of:
food, nutrient
any substance that can be metabolized by an animal to give energy and build tissue

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