solid food

Definitions of solid food

n any solid substance (as opposed to liquid) that is used as a source of nourishment

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food remaining from a previous meal
fresh food, fresh foods
food that is not preserved by canning or dehydration or freezing or smoking
convenience food
any packaged dish or food that can be prepared quickly and easily as by thawing or heating
a food made from roasted ground cacao beans
baked goods
foods (like breads and cakes and pastries) that are cooked in an oven
a quantity of food (other than bread) formed in a particular shape
the flesh of animals (including fishes and birds and snails) used as food
alimentary paste, pasta
shaped and dried dough made from flour and water and sometimes egg
health food
any natural or prepared food popularly believed to promote good health
junk food
food that tastes good but is high in calories having little nutritional value
breakfast food
any food (especially cereal) usually served for breakfast
garden truck, green goods, green groceries, produce
fresh fruits and vegetable grown for the market
coconut, coconut meat
the edible white meat of a coconut; often shredded for use in e.g. cakes and curries
dika bread
somewhat astringent paste prepared by grinding and heating seeds of the African wild mango; a staple food of some African peoples
the flesh of fish used as food
edible fish (broadly including freshwater fish) or shellfish or roe etc
an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
yoghourt, yoghurt, yogurt
a custard-like food made from curdled milk
a solid food prepared from the pressed curd of milk
(usually plural) weak or watery unappetizing food or drink
TV dinner
a meal that is prepared in advance and frozen; can be heated and served
stew meat
tough meat that needs stewing to be edible
a commercial preparation containing most of the ingredients for a dish
delicatessen, delicatessen food
ready-to-eat food products
takeaway, takeout, takeout food
prepared food that is intended to be eaten off of the premises
loaf sugar, sugar loaf, sugarloaf
a large conical loaf of concentrated refined sugar
baking chocolate, bitter chocolate, cooking chocolate
pure unsweetened chocolate used in baking and icings and sauces and candy
chocolate candy
candy made with chocolate
chocolate liquor
the liquid or paste that is produced when cocoa beans are roasted and ground; the basis of all chocolate
cocoa butter
the vegetable fat from the cacao that is extracted from chocolate liquor; the basis for white chocolate
cocoa powder
the powdery remains of chocolate liquor after cocoa butter is removed; used in baking and in low fat and low calorie recipes and as a flavoring for ice cream
bittersweet chocolate, dark chocolate, semi-sweet chocolate
chocolate liquor with cocoa butter and small amounts of sugar and vanilla; lecithin is usually added
chocolate that contains at least 32 percent cocoa butter
milk chocolate
chocolate made from chocolate liquor with sugar and cocoa butter and powdered milk solids and vanilla and (usually) lecithin; the most common form of chocolate for eating; used in chocolate candy and baking and coatings
white chocolate
a blend of cocoa butter and milk solids and sugar and vanilla; used in candy bars and baking and coatings; not technically chocolate because it contains no chocolate liquor
frozen yogurt
a soft frozen dessert of sweetened flavored yogurt
any of various baked foods made of dough or batter
baked goods made from or based on a mixture of flour, sugar, eggs, and fat
pound cake
rich loaf cake made of a pound each of butter and sugar and flour
bird, fowl
the flesh of a bird or fowl (wild or domestic) used as food
the flesh of wild animals that is used for food
dark meat
the flesh of the legs of fowl used as food
raw meat
uncooked meat
red meat
meat that is dark in color before cooking (as beef, venison, lamb, mutton)
organs, variety meat
edible viscera of a butchered animal
cut, cut of meat
a piece of meat that has been cut from an animal carcass
cold cuts
sliced assorted cold meats
beef, boeuf
meat from an adult domestic bovine
a piece of meat (or fish) that has been scored and broiled
(Islam) meat from animals that have been slaughtered in the prescribed way according to the shariah
jerk, jerked meat, jerky
meat (especially beef) cut in strips and dried in the sun
pemican, pemmican
lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians
veal, veau
meat from a calf
horseflesh, horsemeat
the flesh of horses as food
mouton, mutton
meat from a mature domestic sheep
the flesh of a young domestic sheep eaten as food
porc, pork
meat from a domestic hog or pig
heart and liver and other edible viscera especially of hogs; usually chopped and formed into a loaf and braised
highly seasoned minced meat stuffed in casings
sausage meat
any meat that is minced and spiced and cooked as patties or used to fill sausages
sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig
lunch meat, luncheon meat
any of various sausages or molded loaf meats sliced and served cold
bread, breadstuff, staff of life
food made from dough of flour or meal and usually raised with yeast or baking powder and then baked
bowtie pasta, farfalle
pasta shaped with scalloped edges and pinched in the middle, suggestive of a bow tie
a ribbonlike strip of pasta
pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine
pasta in the form of long strings
thin spaghetti
small ring-shaped stuffed pasta
medium-sized tubular pasta in short pieces
tubular pasta in short ribbed pieces
extremely fine pasta thinner than vermicelli
linguine, linguini
pasta in long slender flat strips
fettuccine, fettuccini
pasta in flat strips wider than linguine
pasta in strings thinner than spaghetti
pasta in the form of slender tubes
lasagna, lasagne
very wide flat strips of pasta
pasta in short tubes with diagonally cut ends
cappelletti, ravioli
small circular or square cases of dough with savory fillings
pasta cut in narrow ribbons
large pasta tubes stuffed with chopped meat or mild cheese and baked in tomato sauce
a pasta made in northern Africa of crushed and steamed semolina
dumpling, dumplings
small balls or strips of boiled or steamed dough
a breakfast food prepared from grain
mixture of untoasted dry cereals and fruits
edible fruit
edible reproductive body of a seed plant especially one having sweet flesh
veg, vegetable, veggie
edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant
any green goods that are good to eat
the dried meat of the coconut from which oil is extracted
saltwater fish
flesh of fish from the sea used as food
freshwater fish
flesh of fish from fresh water used as food
calamari, calamary, squid
(Italian cuisine) squid prepared as food
tentacles of octopus prepared as food
escargot, snail
edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
periwinkle, winkle
small edible marine snail; steamed in wine or baked
large marine snail much used as food in Europe
any of numerous small food fishes; especially those caught with hook and line and not available on the market
fish cured by being split and air-dried without salt
meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)
tiny fishes usually canned or salted; used for hors d'oeuvres or as seasoning in sauces
the fatty flesh of eel; an elongate fish found in fresh water in Europe and America; large eels are usually smoked or pickled
gray mullet, grey mullet, mullet
highly valued lean flesh of marine or freshwater mullet
flesh of shad-like fish abundant along the Atlantic coast or in coastal streams
schrod, scrod
flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled
lean white flesh of fish similar to but smaller than cod; usually baked or poached or as fillets sauteed or fried
the lean flesh of a fish similar to cod
prawn, shrimp
any of various edible decapod crustaceans
flesh of any of several primarily freshwater game and food fishes
any market fish--edible saltwater fish or shellfish--except herring
rock salmon
any of several coarse fishes (such as dogfish or wolffish) when used as food
flesh of any of various marine or freshwater fish of the family Salmonidae
bony flesh of herring-like fish usually caught during their migration to fresh water for spawning; especially of Atlantic coast
small cold-water silvery fish; migrate between salt and fresh water
hard roe, roe
fish eggs or egg-filled ovary; having a grainy texture
milt, soft roe
fish sperm or sperm-filled reproductive gland; having a creamy texture
a rectangular quarter pound block of butter or margarine
clarified butter, drawn butter
butter made clear by heating and removing the sediment of milk solids
beurre noisette, brown butter
clarified butter browned slowly and seasoned with vinegar or lemon juice and capers
Meuniere butter, lemon butter
clarified butter browned slowly and seasoned with lemon juice and parsley
blueberry yogurt
yogurt with sweetened blueberries or blueberry jam
cream cheese
soft unripened cheese made of sweet milk and cream
triple cream, triple creme
fresh soft French cheese containing at least 72% fat
cottage cheese, farm cheese, farmer's cheese, pot cheese
mild white cheese made from curds of soured skim milk
process cheese, processed cheese
made by blending several lots of cheese
bleu, blue cheese
cheese containing a blue mold
soft creamy white cheese; milder than Camembert
brick cheese
semisoft sweet American cheese from whole milk in a brick form
rich soft creamy French cheese
American cheese, Armerican cheddar, cheddar, cheddar cheese
hard smooth-textured cheese; originally made in Cheddar in southwestern England
Cheshire cheese
a mild yellow English cheese with a crumbly texture
double Gloucester
a smooth firm mild orange-red cheese
mild yellow Dutch cheese made in balls encased in a red covering
chevre, goat cheese
made from goats' milk
Gouda, Gouda cheese
mild cream-colored Dutch cheese shaped in balls
grated cheese
hard or semihard cheese grated
hand cheese
any cheese originally molded by hand
a soft cheese with a strong odor and flavor
a soft white cheese with a very strong pungent odor and flavor
mild white Italian cheese
semisoft pale-yellow cheese
hard dry sharp-flavored Italian cheese; often grated
quark, quark cheese
fresh unripened cheese of a smooth texture made from pasteurized milk, a starter, and rennet
soft Italian cheese like cottage cheese
string cheese
cheese formed in long strings twisted together
Swiss cheese
hard pale yellow cheese with many holes from Switzerland
trademark: soft processed American cheese
yak butter
butter made from yaks' milk
pasta somewhat resembling little moustaches
scraps of meat (usually pork) boiled with cornmeal and shaped into loaves for slicing and frying
Type of:
matter that is solid at room temperature and pressure

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