| NOM | substance | gelatina | a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin |
|---|---|---|---|
| food | gelatina, gelea | an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating / coating for foods | |
| food | gelatina | savory jelly based on fish or meat stock used as a mold for meats or vegetables |
| Sentit | A colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin. | |
|---|---|---|
| General | escleroproteína, escleroproteïna | A simple protein found in horny and cartilaginous tissues and in the lens of the eye |
| Anglès | gelatin, gelatine | |
| Espanyol | gelatina | |
| Adjectius | gelatinós | Thick like gelatin |
| Sentit | An edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating / coating for foods. | |
|---|---|---|
| Sinònim | gelea | |
| Específic | gelatina | savory jelly based on fish or meat stock used as a mold for meats or vegetables |
| gelea, postre de gelatina | jellied dessert made with gelatin and fruit juice or water | |
| General | exquisidesa, exquisitat | Something considered choice to eat |
| Anglès | gelatin, jelly | |
| Espanyol | gelatina, jalea | |
| Verbs | gelificar | make into jelly |
| gelificar-se, gelificar | Become jelly | |
| Sentit | savory jelly based on fish or meat stock used as a mold for meats or vegetables. | |
|---|---|---|
| General | gelatina, gelea | An edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating / coating for foods |
| Anglès | aspic | |
| Espanyol | aspic, áspic, gelatina, queso de cabeza | |
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