Català > plat: 11 sentits > nom 1, food| Sentit | A particular item of prepared food. |
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| Part de | àpat, menjada | The food served and eaten at one time |
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| Parts | guarnició | A flavorful addition on top of a dish |
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| ingredient | Food that is a component of a mixture / mixture in cooking |
| salsa | flavorful relish or dressing or topping served as an accompaniment to food |
| Específic | Hamburguesa | ground beef patty usually with a sauce |
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| aletes de pollastre | Crisp spicy chicken wings |
| amanida, ensalada | Food mixtures / mixtures either arranged on a plate or tossed and served with a moist dressing |
| arròs fregit | Boiled rice mixed with scallions and minced pork or shrimp and quickly scrambled with eggs |
| arròs pilaf, pilaf, pilau, pilaw | rice cooked in well-seasoned broth with onions or celery and usually poultry or game / game or shellfish and sometimes tomatoes |
| barbacoa | meat that has been barbecued or grilled in a highly seasoned sauce |
| biriani | An Indian dish made with highly seasoned rice and meat or fish or vegetables |
| bistec al pebre, filet al pebre | steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce |
| bistec tàrtar, steak tartare, steak tartar | ground beef mixed with raw egg and e.g. onions and capers and anchovies |
| 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 |
| broqueta, quebab, xix kebab | cubes of meat marinated and cooked on a skewer usually with vegetables |
| burrito | A flour tortilla folded around a filling |
| chile amb carn | 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 |
| col farcida | parboiled head of cabbage scooped out and filled with a hash of chopped e.g. beef or ham and baked |
| compota de poma | puree of stewed apples usually sweetened and spiced |
| coq au vin | chicken and onions and mushrooms braised in red wine and seasonings |
| crema | sweetened mixture of milk and eggs baked or boiled or frozen |
| croqueta | minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat |
| croqueta | minced cooked meats (or vegetables) in thick white sauce |
| curri | (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice |
| cuscussó, farinetes, farro, pastetes | Soft food made by boiling oatmeal or other meal or legumes in water or milk until thick |
| cuscús | A spicy dish that originated in northern Africa |
| dolmas | Well-seasoned rice (with nuts or currants / currants or minced lamb) simmered or braised in stock |
| enchilada | tortilla with meat filling baked in tomato sauce seasoned with chili |
| entremets | A dish that is served with, but is subordinate to, a main course |
| escalopa, scallopine, scallopini | sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour |
| escalopa de vedella, schnitzel | Deep-fried breaded veal cutlets |
| escamarlà a la planxa | large shrimp sauteed in oil or butter and garlic |
| espaguetis amb mandonguilles | spaghetti with meatballs in a tomato sauce |
| falafel, falàfel | small croquette of mashed chick peas or fava beans seasoned with sesame seeds |
| fesols refregits, mongetes refregides | dried beans cooked and mashed and then fried in lard with various seasonings |
| filet de boeuf en croute | rare-roasted beef tenderloin coated with mushroom paste in puff pastry |
| fondue | Hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped |
| galantina | boned poultry stuffed then cooked and covered with aspic |
| guisat | Food prepared by stewing especially meat or fish with vegetables |
| jambalaya | spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery |
| lutefisk, lutfisk | dried cod soaked in a lye solution before boiling to give it a gelatinous consistency |
| macedònia | mixed diced fruits or vegetables |
| mandonguilla, pilota | Ground meat formed into a ball and fried or simmered in broth |
| meat loaf, pastís de carn | A baked loaf of ground meat |
| musaca, mussaca | 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 |
| ou bullit, ou passat per aigua | egg cooked briefly in the shell in gently boiling water |
| ou ferrat, ou fregit | eggs cooked by sauteing in oil or butter |
| ous amb bacó | eggs (fried or scrambled) served with bacon |
| ous amb pernil | eggs (scrambled or fried) served with ham |
| ous farcits | halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white |
| ous remenats, remenat d'ous | eggs beaten and cooked to a soft firm consistency while stirring |
| paella d'arròs, paella | saffron-flavored dish made of rice with shellfish and chicken |
| pasta | A dish that contains pasta as its main ingredient |
| pastisset farcit | A dish made by folding a piece of pastry over a filling |
| pebrot farcit | parboiled green peppers stuffed usually with rice and meat and baked briefly |
| peix amb patates fregides | fried fish and french-fried potatoes |
| pizza | Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese |
| plat especial | A dish or meal given prominence in e.g. a restaurant |
| poi | Hawaiian dish of taro root pounded to a paste and often allowed to ferment |
| ramekin | A cheese dish made with egg and bread crumbs that is baked and served in individual fireproof dishes |
| rijstafel, rijstaffel | Dish originating in Indonesia |
| risotto | rice cooked with broth and sprinkled with grated cheese |
| rostes de Santa Teresa | bread slice dipped in egg and milk and fried |
| sauerbraten | pot roast marinated several days in seasoned vinegar before cooking |
| sopa | liquid food especially of meat or fish or vegetable stock often containing pieces of solid food |
| suflé | light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit |
| 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 | Corn and cornmeal dough stuffed with a meat mixture then wrapped in corn husks and steamed |
| 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 |
| terrina de foie gras, terrina | A pate or fancy meatloaf baked in an earthenware casserole |
| tomàquet farcit | tomato cases filled with various mixtures and baked briefly |
| tomàquet farcit | tomato cases filled with various salad mixtures and served cold |
| truita | Beaten eggs or an egg mixture / mixture cooked until just set |
| vedella a la parmesana | sauteed veal cutlet in a breadcrumb-and-cheese coating / coating served with tomato sauce |
| vianda | A choice or delicious dish |
| xucrut | shredded cabbage fermented in brine |
| General | aliment, menjar, nutrient, sustent | A source of materials to nourish the body |
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| Anglès | dish |
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| Espanyol | plato |
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| Verbs | servir | Provide (usually but not necessarily food) |
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