AbstractPhil/geometric-vocab-256d huggingface dataset:
cinnamon roll: rolled dough spread with cinnamon and sugar (and raisins) then sliced before baking
honey bun: rolled dough spread with sugar and nuts then sliced and baked in muffin tins with honey or sugar and butter in the bottom
danish: light sweet yeast-raised roll usually filled with fruits or cheese
bagel: (Yiddish) glazed yeast-raised doughnut-shaped roll with hard crust
buttermilk biscuit: very tender biscuit partially leavened with buttermilk and soda
hardtack: very hard unsalted biscuit or bread; a former ship's staple
butty: a sandwich a bacon butty
club sandwich: made with three slices of usually toasted bread
open-face sandwich: sandwich without a covering slice of bread
hamburger: a sandwich consisting of a fried cake of minced beef served on a bun, often with other ingredients
hotdog: a frankfurter served hot on a bun
sloppy joe: ground beef (not a patty) cooked in a spicy sauce and served on a bun
bomber: a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States
bacon-lettuce-tomato sandwich: sandwich filled with slices of bacon and tomato with lettuce
reuben: a hot sandwich with corned beef and Swiss cheese and sauerkraut on rye bread
western: a sandwich made from a western omelet
pasta: shaped and dried dough made from flour and water and sometimes egg
farfalle: pasta shaped with scalloped edges and pinched in the middle, suggestive of a bow tie
linguine: pasta in long slender flat strips
fettuccine: pasta in flat strips wider than linguine
fettuccine alfredo: fettuccine in cream sauce with cheese
lasagna: very wide flat strips of pasta
ravioli: small circular or square cases of dough with savory fillings
matzo ball: a Jewish dumpling made of matzo meal; usually served in soup
won ton: a Chinese dumpling filled with spiced minced pork; usually served in soup
dumpling: small balls or strips of boiled or steamed dough
pablum: a soft form of cereal for infants
mush: cornmeal boiled in water
congee: a Chinese rice gruel eaten for breakfast
grits: coarsely ground hulled corn boiled as a breakfast dish in the southern United States
cold cereal: a cereal that is not heated before serving
produce: fresh fruits and vegetable grown for the market
vegetable: edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant
julienne: a vegetable cut into thin strips (usually used as a garnish)
eater: any green goods that are good to eat these apples are good eaters
raw vegetable: an uncooked vegetable
greens: any of various leafy plants or their leaves and stems eaten as vegetables
bean curd: cheeselike food made of curdled soybean milk
potato: an edible tuber native to South America; a staple food of Ireland
french fries: strips of potato fried in deep fat
home fries: sliced pieces of potato fried in a pan until brown and crisp
potato skin: crisp fried potato peeling
uruguay potato: similar to the common potato
chip: a thin crisp slice of potato fried in deep fat
eggplant: egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow
pieplant: long pinkish sour leafstalks usually eaten cooked and sweetened
mustard: leaves eaten as cooked greens
cabbage: any of various types of cabbage
kale: coarse curly-leafed cabbage
collards: kale that has smooth leaves
chinese cabbage: elongated head of crisp celery-like stalks and light green leaves
bok choy: elongated head of dark green leaves on thick white stalks
savoy cabbage: head of soft crinkly leaves
broccoli rabe: slightly bitter dark green leaves and clustered flower buds
crookneck: yellow squash with a thin curved neck and somewhat warty skin
zucchini: small cucumber-shaped vegetable marrow; typically dark green
marrow: large elongated squash with creamy to deep green skins
cucumber: cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons
artichoke: a thistlelike flower head with edible fleshy leaves and heart
jerusalem artichoke: sunflower tuber eaten raw or boiled or sliced thin and fried as Saratoga chips
beet: round red root vegetable
chard: long succulent whitish stalks with large green leaves
pimento: fully ripened sweet red pepper; usually cooked
chili: very hot and finely tapering pepper of special pungency
jalapeno: hot green or red pepper of southwestern United States and Mexico
cayenne: a long and often twisted hot red pepper
tabasco: very hot red peppers; usually long and thin; some very small
bermuda onion: mild flat onion grown in warm areas
green onion: a young onion before the bulb has enlarged; eaten in salads
vidalia onion: sweet-flavored onion grown in Georgia
spanish onion: large mild and succulent onion; often eaten raw
purple onion: flat mild onion having purplish tunics; used as garnish on hamburgers and salads
salad green: greens suitable for eating uncooked as in salads
bibb lettuce: lettuce with relatively crisp leaves
boston lettuce: lettuce with relatively soft leaves
crisphead lettuce: lettuce with crisp tightly packed light-green leaves in a firm head iceberg is still the most popular lettuce
cos: lettuce with long dark-green leaves in a loosely packed elongated head
leaf lettuce: lettuce with loosely curled leaves that do not form a compact head
bean: any of various edible seeds of plants of the family Leguminosae used for food
green pea: fresh pea
snow pea: green peas with flat edible pods
chickpea: large white roundish Asiatic legume; usually dried
cajan pea: small highly nutritious seed of the tropical pigeon-pea plant
black-eyed pea: eaten fresh as shell beans or dried
navy bean: white-seeded bean; usually dried
black bean: black-seeded bean of South America; usually dried
flageolet: a French bean variety with light-colored seeds; usually dried
snap bean: tender green beans without strings that easily snap into sections
kentucky wonder: flat-podded green bean
scarlet runner: long bean pods usually sliced into half-inch lengths; a favorite in Britain
haricot vert: very small and slender green bean
wax bean: snap beans with yellow pods
fordhooks: relatively large lima beans
sieva bean: small flat green bean similar to lima beans
fava bean: shell beans cooked as lima beans
soy: the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein)
pascal celery: any of several types of commercially grown celery having green stalks
celeriac: thickened edible aromatic root of a variety of celery plant
chicory: crisp spiky leaves with somewhat bitter taste
chicory: root of the chicory plant roasted and ground to substitute for or adulterate coffee
postum: trade mark for a coffee substitute invented by C. W. Post and made with chicory and roasted grains
chicory escarole: variety of endive having leaves with irregular frilled edges
belgian endive: young broad-leaved endive plant deprived of light to form a narrow whitish head
corn: ears of corn that can be prepared and served for human food
sweet corn: corn that can be eaten as a vegetable while still young and soft
gumbo: long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews
kohlrabi: fleshy turnip-shaped edible stem of the kohlrabi plant
lamb's-quarter: leaves collected from the wild
tomatillo: small edible yellow to purple tomato-like fruit enclosed in a bladderlike husk
oyster plant: long white salsify
scorzonera: long black salsify
rutabaga: the large yellow root of a rutabaga plant used as food
sorrel: large sour-tasting arrowhead-shaped leaves used in salads and sauces
french sorrel: greens having small tart oval to pointed leaves; preferred to common sorrel for salads
taro: tropical starchy tuberous root
truffle: edible subterranean fungus of the genus Tuber
peanut: pod of the peanut vine containing usually 2 nuts or seeds; `groundnut' and `monkey nut' are British terms
cling: fruit (especially peach) whose flesh adheres strongly to the pit
peel: the rind of a fruit or vegetable
banana peel: the skin of a banana (especially when it is stripped off and discarded) he slipped on a banana skin and almost fell
lemon peel: the rind of a lemon
orange peel: the rind of an orange
crab apple: small sour apple; suitable for preserving crabapples make a tangy jelly
eating apple: an apple used primarily for eating raw without cooking
baldwin: an American eating apple with red or yellow and red skin
cortland: large apple with a red skin
cox's orange pippin: a yellow Pippin with distinctive flavor
delicious: variety of sweet eating apples
golden delicious: a sweet eating apple with yellow skin
red delicious: a sweet eating apple with bright red skin; most widely grown apple worldwide
empire: an eating apple that somewhat resembles a McIntosh; used as both an eating and a cooking apple
grimes' golden: yellow apple that ripens in late autumn; eaten raw
jonathan: red late-ripening apple; primarily eaten raw
mcintosh: early-ripening apple popular in the northeastern United States; primarily eaten raw but suitable for applesauce
macoun: similar to McIntosh; juicy and late-ripening
northern spy: large late-ripening apple with skin striped with yellow and red
pearmain: any of several varieties of apples with red skins
pippin: any of numerous superior eating apples with yellow or greenish yellow skin flushed with red
prima: used primarily as eating apples
stayman: apple grown chiefly in the Shenandoah Valley
winesap: crisp apple with dark red skin
stayman winesap: crisp tart apple; good for eating raw and suitable for cooking
bramley's seedling: very large cooking apple
granny smith: apple with a green skin and hard tart flesh
lane's prince albert: apple used primarily in cooking
newtown wonder: apple used primarily in cooking
rome beauty: large red apple used primarily for baking
bilberry: blue-black berries similar to American blueberries
wintergreen: spicy red berrylike fruit; source of wintergreen oil
lingonberry: tart red berries similar to American cranberries but smaller
saskatoon: edible purple or red berries
lanseh: East Indian tart yellow berrylike fruit
sugarberry: small edible dark purple to black berry with large pits; southern United States
acerola: acid red or yellow cherry-like fruit of a tropical American shrub very rich in vitamin C
carambola: deeply ridged yellow-brown tropical fruit; used raw as a vegetable or in salad or when fully ripe as a dessert
ceriman: tropical cylindrical fruit resembling a pinecone with pineapple-banana flavor
carissa plum: edible scarlet plumlike fruit of a South African plant
citrus: any of numerous fruits of the genus Citrus having thick rind and juicy pulp; grown in warm regions
section: a segment of a citrus fruit he ate a section of the orange
mandarin: a somewhat flat reddish-orange loose skinned citrus of China
tangelo: large sweet juicy hybrid between tangerine and grapefruit having a thick wrinkled skin
bitter orange: highly acidic orange used especially in marmalade
jaffa orange: sweet almost seedless orange of Israel
valencia orange: variety of sweet orange cultivated extensively in Florida and California
pomelo: large pear-shaped fruit similar to grapefruit but with coarse dry pulp
jordan almond: an almond covered with a sugar coating that is hard and flavored and colored
damson: dark purple plum of the damson tree
greengage: sweet green or greenish-yellow variety of plum
victoria plum: a large red plum served as dessert
seedless raisin: dried seedless grape
pineapple: large sweet fleshy tropical fruit with a terminal tuft of stiff leaves; widely cultivated
anchovy pear: West Indian fruit resembling the mango; often pickled
bell apple: the edible yellow fruit of the Jamaica honeysuckle
jackfruit: immense East Indian fruit resembling breadfruit; it contains an edible pulp and nutritious seeds that are commonly roasted
cacao bean: seed of the cacao tree; ground roasted beans are source of chocolate
canistel: ovoid orange-yellow mealy sweet fruit of Florida and West Indies
muskmelon: the fruit of a muskmelon vine; any of several sweet melons related to cucumbers
cantaloup: the fruit of a cantaloup vine; small to medium-sized melon with yellowish flesh
honeydew: the fruit of a variety of winter melon vine; a large smooth greenish-white melon with pale green flesh
persian melon: the fruit of a variety of winter melon vine; a large green melon with orange flesh
net melon: the fruit of a variety of muskmelon vine; a melon with netlike markings and deep green flesh
casaba: melon having yellowish rind and whitish flesh
sweet cherry: any of several fruits of cultivated cherry trees that have sweet flesh
heart cherry: large heart-shaped sweet cherry with soft flesh
blackheart: heart cherry with dark flesh and skin cherry
capulin: Mexican black cherry
cocoa plum: plum-shaped whitish to almost black fruit used for preserves; tropical American
concord grape: slipskin grape; a purple table grape of the northeastern United States
catawba: slipskin grape; a reddish American table grape
muscadine: dull-purple grape of southern United States
muscat: sweet aromatic grape used for raisins and wine
tokay: variety of wine grape originally grown in Hungary; the prototype of vinifera grapes
thompson seedless: seedless green table grape of California
cherimoya: large tropical fruit with leathery skin and soft pulp; related to custard apples
soursop: large spiny tropical fruit with tart pulp related to custard apples
bullock's heart: large heart-shaped tropical fruit with soft acid pulp
sweetsop: sweet pulpy tropical fruit with thick scaly rind and shiny black seeds
papaw: fruit with yellow flesh; related to custard apples
ketembilla: maroon-purple gooseberry-like fruit of India having tart-sweet purple pulp used especially for preserves
ackee: red pear-shaped tropical fruit with poisonous seeds; flesh is poisonous when unripe or overripe
feijoa: dark-green kiwi-sized tropical fruit with white flesh; used chiefly for jellies and preserves
genip: round one-inch Caribbean fruit with green leathery skin and sweet juicy translucent pulp; eaten like grapes
genipap: a succulent orange-sized tropical fruit with a thick rind
kiwi: fuzzy brown egg-shaped fruit with slightly tart green flesh
loquat: yellow olive-sized semitropical fruit with a large free stone and relatively little flesh; used for jellies
sapodilla: tropical fruit with a rough brownish skin and very sweet brownish pulp
sapote: brown oval fruit flesh makes excellent sherbet
tamarind: large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys
avocado: a pear-shaped tropical fruit with green or blackish skin and rich yellowish pulp enclosing a single large seed
hog plum: yellow oval tropical fruit
hog plum: fruit of the wild plum of southern United States
jujube: dark red plumlike fruit of Old World buckthorn trees
litchi: Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried
longanberry: Asian fruit similar to litchi
mamey: globular or ovoid tropical fruit with thick russet leathery rind and juicy yellow or reddish flesh
black olive: olives picked ripe and cured in brine then dried or pickled or preserved canned or in oil
bartlett: juicy yellow pear
seckel: small yellowish- to reddish-brown pear
barbados gooseberry: small yellow to orange fruit of the Barbados gooseberry cactus used in desserts and preserves and jellies
quandong: red Australian fruit; used for dessert or in jam
rambutan: pleasantly acid bright red oval Malayan fruit covered with soft spines
pulasan: fruit of an East Indian tree similar to the rambutan but sweeter
sorb: acid gritty-textured fruit
sour gourd: African gourd-like fruit with edible pulp
betel nut: seed of betel palm; chewed with leaves of the betel pepper and lime as a digestive stimulant and narcotic in southeastern Asia
english walnut: nut with a wrinkled two-lobed seed and hard but relatively thin shell; widely used in cooking
brazil nut: three-sided tropical American nut with white oily meat and hard brown shell
cashew: kidney-shaped nut edible only when roasted
chincapin: small nut of either of two small chestnut trees of the southern United States; resembles a hazelnut
hazelnut: nut of any of several trees of the genus Corylus
coconut: large hard-shelled oval nut with a fibrous husk containing thick white meat surrounding a central cavity filled (when fresh) with fluid or milk
coconut: the edible white meat of a coconut; often shredded for use in e.g. cakes and curries
coconut milk: clear to whitish fluid from within a fresh coconut
groundnut: nutlike tuber; important food of Native Americans
pine nut: edible seed of any of several nut pines especially some pinons of southwestern North America
pistachio: nut of Mediterranean trees having an edible green kernel
fish: the flesh of fish used as food in Japan most fish is eaten raw after the scare about foot-and-mouth disease a lot of people started eating fish instead of meat they have a chef who specializes in fish
bream: flesh of any of various saltwater fishes of the family Sparidae or the family Bramidae
bream: flesh of various freshwater fishes of North America or of Europe
freshwater bass: any of various North American freshwater fish with lean flesh (especially of the genus Micropterus)
sea bass: the lean flesh of a saltwater fish of the family Serranidae
striped bass: caught along the Atlantic coast of the United States
dolphinfish: the lean flesh of a saltwater fish found in warm waters (especially in Hawaii)
catfish: flesh of scaleless food fish of the southern United States; often farmed
tuna: important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks
bluefin: flesh of very large tuna
spanish mackerel: flesh of commercially important fishes especially of the Atlantic coastal waters of America
squid: (Italian cuisine) squid prepared as food
blowfish: delicacy that is highly dangerous because of a potent nerve poison in ovaries and liver
escargot: edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
periwinkle: small edible marine snail; steamed in wine or baked
mullet: highly valued lean flesh of marine or freshwater mullet
kipper: salted and smoked herring
huitre: edible body of any of numerous oysters
oysters rockefeller: oysters spread with butter and spinach and seasonings and baked on the half shell
bluepoint: oysters originally from Long Island Sound but now from anywhere along the northeastern seacoast; usually eaten raw
quahaug: Atlantic coast round clams with hard shells; large clams usually used for chowders or other clam dishes
littleneck: a quahog when young and small; usually eaten raw; an important food popular in New York
cherrystone: small quahog larger than a littleneck; eaten raw or cooked as in e.g. clams casino
soft-shell clam: a clam that is usually steamed in the shell
crab: the edible flesh of any of various crabs
soft-shell crab: freshly molted crab with new shell still tender and flexible
japanese crab: crabmeat usually canned; from Japan
alaska king crab: meat of large cold-water crab; mainly leg meat
dungeness crab: flesh of Cancer magister (Dungeness crab)
crayfish: tiny lobster-like crustaceans usually boiled briefly
cod: lean white flesh of important North Atlantic food fish; usually baked or poached
pollack: lean white flesh of North Atlantic fish; similar to codfish
schrod: flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled
finnan haddie: haddock usually baked but sometimes broiled with lots of butter
porgy: lean flesh of fish found in warm waters of southern Atlantic coast of the United States
sole: lean flesh of any of several flatfish
grey sole: greyish-white flesh of a flatfish
lemon sole: highly valued almost pure white flesh
lemon sole: flesh of American flounder; important in the winter
redfish: North Atlantic rockfish
american lobster: flesh of cold-water lobsters having large tender claws; caught from Maine to the Carolinas
european lobster: similar to but smaller than American lobsters
spiny lobster: warm-water lobsters without claws; those from Australia and South Africa usually marketed as frozen tails; caught also in Florida and California
norwegian lobster: caught in European waters; slenderer than American lobster
sardine: small fatty fish usually canned
prawn: any of various edible decapod crustaceans
sea trout: flesh of marine trout that migrate from salt to fresh water
brook trout: a delicious freshwater food fish
lake herring: cold-water fish caught in Lake Superior and northward
atlantic salmon: fatty pink flesh of fish from northern coastal Atlantic; usually marketed fresh
red salmon: fatty red flesh of salmon of Pacific coast and rivers
chinook salmon: pink or white flesh of large Pacific salmon
silver salmon: fatty pinkish flesh of small salmon caught in the Pacific and Great Lakes
scandinavian lox: salt-cured Scandinavian salmon
nova scotia lox: brine-cured salmon that is less salty than most; sometimes sugar is also used in the curing
scallop: edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
red herring: a dried and smoked herring having a reddish color
american smelt: common smelt of eastern North America and Alaska
european smelt: common smelt of Europe
sprat: small fatty European fish; usually smoked or canned like sardines
roe: fish eggs or egg-filled ovary; having a grainy texture
milt: fish sperm or sperm-filled reproductive gland; having a creamy texture
caviar: salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre
feed: food for domestic livestock
eatage: bulky food like grass or hay for browsing or grazing horses or cattle
silage: fodder harvested while green and kept succulent by partial fermentation as in a silo
broad bean: a bean plant cultivated for use animal fodder
grain: foodstuff prepared from the starchy grains of cereal grasses
barley: a grain of barley
bulgur: parched crushed wheat
wheat: grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour
white rice: having husk or outer brown layers removed
wild rice: grains of aquatic grass of North America
slop: wet feed (especially for pigs) consisting of mostly kitchen waste mixed with water or skimmed or sour milk
chicken feed: dry mash for poultry
cud: food of a ruminant regurgitated to be chewed again
bird feed: food given to birds; usually mixed seeds
petfood: food prepared for animal pets
caesar salad: typically having fried croutons and dressing made with a raw egg
waldorf salad: typically made of apples and celery with nuts or raisins and dressed with mayonnaise
crab louis: lettuce and crabmeat dressed with sauce Louis
tuna fish salad: salad composed primarily of chopped canned tuna fish
coleslaw: basically shredded cabbage
tabbouleh: a finely chopped salad with tomatoes and parsley and mint and scallions and bulgur wheat
ingredient: food that is a component of a mixture in cooking the recipe lists all the fixings for a salad
flavorer: something added to food primarily for the savor it imparts
beef tea: an extract of beef (given to people who are ill)
condiment: a preparation (a sauce or relish or spice) to enhance flavor or enjoyment mustard and ketchup are condiments
fines herbes: a mixture of finely chopped fresh herbs an omelet flavored with fines herbes
wintergreen oil: oil or flavoring obtained from the creeping wintergreen or teaberry plant
salt: white crystalline form of especially sodium chloride used to season and preserve food
cumin: aromatic seeds of the cumin herb of the carrot family
ginger: pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Asian cookery
ginger: dried ground gingerroot
pepper: pungent seasoning from the berry of the common pepper plant of East India; use whole or ground
basil: leaves of the common basil; used fresh or dried
comfrey: leaves make a popular tisane; young leaves used in salads or cooked
coriander: parsley-like herb used as seasoning or garnish
coriander: dried coriander seeds used whole or ground