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large gallinaceous bird with fan-shaped tail; widely domesticated for food
The flesh of a calf used for food.
highly seasoned minced meat stuffed in casings
Cured meat from the sides, belly or back of a pig.
The thigh of a hog cured for food.
gammon (culin n)
la pasta de carne; le pâté; die Pastete; a pasta; il pâté
fat from the abdomen of a pig
to mince sth
los huevos; les œufs; die Eier; os ovos; le uova
culin: the whiter part of an egg
The yellow central part of a chicken's egg.
edible fish (broadly including freshwater fish) or shellfish or roe etc
los crustáceos; les crustacés; die Krebstiere; os crustáceos; i crostacei
roe of the sturgeon or other large fish, considered a delicacy
any of various edible decapod crustaceans
marine mollusks having a rough irregular shell; found on the sea bed mostly in coastal waters
a crustacean superficially resembling a true lobster, belonging to the ''Palinuridae'' family.
widely distributed fast-moving ten-armed cephalopod mollusk having a long tapered body with triangular tail fins
fish of family ''Acipenseridae''
One of several species of fish of the Salmonidae family.
lean flesh of very large flatfish of Atlantic or Pacific
A marine fish of the family Gadidae.
An edible fish of the family Scombridae, often speckled.
Any of several species of fish, of the genus ''Thunnus'', in the family Scombridae.
any fish of the order ''Anguilliformes''
Any of several species of fish in Salmonidae, closely related to salmon, and distinguished by spawning more than once.
highly valued northern freshwater fish with lean flesh
A type of small, oily fish of the genus ''Clupea'', often used as food.
shaped and dried dough made from flour and water and sometimes egg
pasties (culin n)
A soft, fatty foodstuff made by churning the cream of milk .
Any oil produced from plants, such as olive oil and corn oil.
A vegetable oil, pressed from sunflower seeds, and used in cooking.
a spread made chiefly from vegetable oils and used as a substitute for butter
las olivas; les olives; die Oliven; as olivas; le olive
oil pressed from olives
a white nutritious liquid secreted by mammals and used as food by human beings
Milk that has been reduced and sweetened to the consistency of syrup.
a custard-like food made from curdled milk
Cream which has been treated with a benign bacterium to turn it slightly sour.
egg yolks and oil and vinegar
el grano; le gruau; die Grütze; os grãos; i cereali
fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain
las conservas; les conserves; die Konserven, -; as conservas; le conserve
las palomitas de maíz; le pop-corn; die Cornflakes; os flocos; i fiocchi
a sweet yellow liquid produced by bees
A dessert made by boiling gelatine, sugar and some flavouring and allowing it to set
A flavoured preparation of chicle or synthetic rubber, made for chewing.