solid food

Definitions of solid food
  1. noun
    any solid substance (as opposed to liquid) that is used as a source of nourishment
    synonyms: food
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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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