English > dish: 8 senses > noun 2, food| Meaning | A particular item of prepared food. |
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| Example | "she prepared a special dish for dinner" |
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| Part of | meal, repast | The food served and eaten at one time |
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| Parts | ingredient, fixings | Food that is a component of a mixture / mixture in cooking |
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| sauce | flavorful relish or dressing or topping served as an accompaniment to food |
| topping | A flavorful addition on top of a dish |
| Narrower | Boston baked beans | dried navy beans baked slowly with molasses and salt pork |
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| French toast | bread slice dipped in egg and milk and fried |
| Maryland chicken | chicken fried than oven-baked and served with milk gravy |
| Salisbury steak | ground beef patty usually with a sauce |
| 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 |
| Spanish rice | spicy rice with tomatoes and onions and green peppers |
| Swiss steak | steak braised in tomato and onion mixture |
| Tetrazzini | A pasta dish with cream sauce and mushrooms |
| Welsh rarebit, Welsh rabbit, rarebit | cheese melted with ale or beer served over toast |
| adobo | A dish of marinated vegetables and meat or fish |
| applesauce, apple sauce | puree of stewed apples usually sweetened and spiced |
| bacon and eggs | eggs (fried or scrambled) served with bacon |
| barbecue, barbeque | meat that has been barbecued or grilled in a highly seasoned sauce |
| barbecued spareribs, spareribs | baked or roasted with a spicy sauce |
| barbecued wing | chicken wings cooked in barbecue sauce |
| beef Bourguignonne, boeuf Bourguignonne | beef and mushrooms and onions stewed in red wine and seasonings |
| beef Stroganoff | sauteed strips of beef and mushrooms in sour cream sauce served with noodles |
| beef Wellington, filet de boeuf en croute | rare-roasted beef tenderloin coated with mushroom paste in puff pastry |
| biryani, biriani | An Indian dish made with highly seasoned rice and meat or fish or vegetables |
| bitok | A Russian dish made with patties of ground meat (mixed with onions and bread and milk) and served with a sauce of sour cream |
| boiled dinner, New England boiled dinner | corned beef simmered with onions and cabbage and usually other vegetables |
| boiled egg, coddled egg | egg cooked briefly in the shell in gently boiling water |
| bubble and squeak | leftover cabbage fried with cooked potatoes and sometimes meat |
| buffalo wing | Crisp spicy chicken wings |
| burrito | A flour tortilla folded around a filling |
| carbonnade flamande, Belgian beef stew | beef stewed in beer seasoned with garlic and served with boiled potatoes |
| casserole | Food cooked and served in a casserole |
| chicken Kiev | pounded chicken cutlets rolled around butter (that has been seasoned with herbs) and then covered with crumbs and fried |
| chicken Marengo | braised chicken with onions and mushrooms in a wine and tomato sauce |
| chicken and rice | rice and chicken cooked together with or without other ingredients and variously seasoned |
| chicken cordon bleu | Thin slices of chicken stuffed with cheese and ham and then sauteed |
| chicken paprika, chicken paprikash | chicken simmered in broth with onions and paprika then mixed with sour cream |
| chicken provencale | Chicken cooked in a sauce made with tomatoes, garlic, and olive oil |
| 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 |
| chow mein | chop suey served with fried noodles |
| coq au vin | chicken and onions and mushrooms braised in red wine and seasonings |
| coquille | seafood served in a scallop shell |
| coquilles Saint-Jacques | scallops in white wine sauce served in scallop shells |
| cottage pie | A dish of minced meat topped with mashed potatoes |
| couscous | A spicy dish that originated in northern Africa |
| croquette | minced cooked meats (or vegetables) in thick white sauce |
| curry | (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice |
| custard | sweetened mixture of milk and eggs baked or boiled or frozen |
| deviled egg, stuffed egg | halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white |
| dolmas, stuffed grape leaves | Well-seasoned rice (with nuts or currants / 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 |
| enchilada | tortilla with meat filling baked in tomato sauce seasoned with chili |
| escalope de veau Orloff | lightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly |
| falafel, felafel | small croquette of mashed chick peas or fava beans seasoned with sesame seeds |
| fish and chips | fried fish and french-fried potatoes |
| fish stick, fish finger | A long fillet of fish breaded and fried |
| fondue, fondu | Hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped |
| fondue, fondu | cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces |
| fried egg | eggs cooked by sauteing in oil or butter |
| fried rice, Chinese fried rice | Boiled rice mixed with scallions and minced pork or shrimp and quickly scrambled with eggs |
| frittata | Italian omelet with diced vegetables and meats |
| frog legs | hind legs of frogs used as food |
| galantine | boned poultry stuffed then cooked and covered with aspic |
| gefilte fish, fish ball | Well-seasoned balls of ground fish and eggs and crushed crumbs simmered in fish stock |
| haggis | 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 |
| hash | chopped meat mixed with potatoes and browned |
| jambalaya | 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 |
| kedgeree | A dish of rice and hard-boiled eggs and cooked flaked fish |
| kishke, stuffed derma | (Judaism) roasted fowl intestines with a seasoned filling of matzo meal and suet |
| 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 |
| macedoine | mixed diced fruits or vegetables |
| meat loaf, meatloaf | A baked loaf of ground meat |
| meatball | Ground meat formed into a ball and fried or simmered in broth |
| mold, mould | A dish or dessert that is formed in or on a mold |
| moo goo gai pan | A Cantonese dish of chicken and sauteed vegetables |
| moussaka | casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs |
| mousse | A light creamy dish made from fish or meat and set with gelatin |
| omelet, omelette | Beaten eggs or an egg mixture / mixture cooked until just set |
| osso buco | Sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables |
| paella | saffron-flavored dish made of rice with shellfish and chicken |
| pasta | A dish that contains pasta as its main ingredient |
| patty, cake | small flat mass of chopped food |
| pepper steak | strips of steak sauteed with green ... / green peppers and onions |
| pheasant under glass | A dish of roast pheasant served in a manner characteristic of expensive restaurants |
| piece de resistance | The most important dish of a meal |
| pilaf, pilaff, pilau, pilaw | rice cooked in well-seasoned broth with onions or celery and usually poultry or game / 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 |
| poached egg, dropped egg | egg cooked in gently boiling water |
| poi | 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 |
| porridge | Soft food made by boiling oatmeal or other meal or legumes in water or milk until thick |
| potpie | Deep-dish meat and vegetable pie or a meat stew with dumplings |
| pudding | Any of various soft thick unsweetened baked dishes |
| ramekin, ramequin | A cheese dish made with egg and bread crumbs that is baked and served in individual fireproof dishes |
| refried beans, frijoles refritos | dried beans cooked and mashed and then fried in lard with various seasonings |
| rijsttaffel, rijstaffel, rijstafel | Dish originating in Indonesia |
| risotto, Italian rice | rice cooked with broth and sprinkled with grated cheese |
| rissole | minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat |
| roulade | A dish consisting of a slice of meat that is rolled around a filling and cooked |
| salad | Food mixtures / mixtures either arranged on a plate or tossed and served with a moist dressing |
| sandwich plate | A serving consisting of a sandwich or sandwiches with garnishes |
| sashimi | Very thinly sliced raw fish |
| sauerbraten | pot roast marinated several days in seasoned vinegar before cooking |
| sauerkraut | shredded cabbage fermented in brine |
| saute | A dish of sauteed food |
| scallopine, scallopini | sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour |
| scampi | large shrimp sauteed in oil or butter and garlic |
| schnitzel, Wiener schnitzel | Deep-fried breaded veal cutlets |
| scrambled eggs | eggs beaten and cooked to a soft firm consistency while stirring |
| scrapple | scraps of meat (usually pork) boiled with cornmeal and shaped into loaves for slicing and frying |
| seafood Newburg | seafood in Newburg sauce served on toast or rice |
| shirred egg, baked egg, egg en cocotte | egg cooked individually in cream or butter in a small ramekin |
| side dish, side order, entremets | A dish that is served with, but is subordinate to, a main course |
| snack food | Food for light meals or for eating between meals |
| souffle | light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit |
| soup | liquid food especially of meat or fish or vegetable stock often containing pieces of solid food |
| spaghetti and meatballs | spaghetti with meatballs in a tomato sauce |
| special | A dish or meal given prominence in e.g. a restaurant |
| steak au poivre, peppered steak, pepper steak | steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce |
| steak tartare, tartar steak, cannibal mound | ground beef mixed with raw egg and e.g. onions and capers and anchovies |
| stew | Food prepared by stewing especially meat or fish with vegetables |
| stuffed cabbage | parboiled head of cabbage scooped out and filled with a hash of chopped e.g. beef or ham and baked |
| stuffed peppers | parboiled green peppers stuffed usually with rice and meat and baked briefly |
| stuffed tomato, hot stuffed tomato | tomato cases filled with various mixtures and baked briefly |
| stuffed tomato, cold stuffed tomato | tomato cases filled with various salad mixtures and served cold |
| succotash | Fresh corn and lima beans with butter or cream |
| sukiyaki | Thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce |
| sushi | rice (with raw fish) wrapped in seaweed |
| taco | A tortilla rolled cupped around a filling |
| tamal, tamale | 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 |
| tempura | vegetables and seafood dipped in batter and deep-fried |
| teriyaki | beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled |
| terrine | A pate or fancy meatloaf baked in an earthenware casserole |
| timbale | individual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry mold or timbale shell |
| tostada | A flat tortilla with various fillings piled on it |
| turnover | A dish made by folding a piece of pastry over a filling |
| veal cordon bleu | Thin slices of veal stuffed with cheese and ham and then sauteed |
| veal parmesan, veal parmigiana | sauteed veal cutlet in a breadcrumb-and-cheese coating / coating served with tomato sauce |
| viand | A choice or delicious dish |
| Broader | nutriment, nourishment, nutrition, sustenance, aliment, alimentation, victuals | A source of materials to nourish the body |
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| Spanish | plato |
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| Catalan | plat |
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| Verbs | dish | provide (usually but not necessarily food) |
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