AbstractPhil/geometric-vocab-256d huggingface dataset:
fennel: leaves used for seasoning
fennel: aromatic bulbous stem base eaten cooked or raw in salads
fenugreek: aromatic seeds used as seasoning especially in curry
garlic: aromatic bulb used as seasoning
clove: one of the small bulblets that can be split off of the axis of a larger garlic bulb
marjoram: pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
mustard: pungent powder or paste prepared from ground mustard seeds
chinese mustard: very hot prepared mustard
savory: either of two aromatic herbs of the mint family
summer savory: herb with delicately flavored leaves with many uses
winter savory: resinous leaves used in stews and stuffings and meat loaf
sweet woodruff: fragrant dark green leaves used to flavor May wine
tarragon: fresh leaves (or leaves preserved in vinegar) used as seasoning
catsup: thick spicy sauce made from tomatoes
cardamom: aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces
cayenne: ground pods and seeds of pungent red peppers of the genus Capsicum
chutney: a spicy condiment made of chopped fruits or vegetables cooked in vinegar and sugar with ginger and spices
duck sauce: a thick sweet and pungent Chinese condiment
spanish paprika: a mild seasoning made from a variety of pimiento grown in Spain
applesauce: puree of stewed apples usually sweetened and spiced
soy sauce: thin sauce made of fermented soy beans
tabasco: very spicy sauce (trade name Tabasco) made from fully-aged red peppers
anise: liquorice-flavored seeds, used medicinally and in cooking and liquors
chinese anise: anise-scented star-shaped fruit or seed used in Asian cooking and medicine
sesame seed: small oval seeds of the sesame plant
dill: aromatic threadlike foliage of the dill plant used as seasoning
monosodium glutamate: white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking food manufacturers sometimes list MSG simply as `artificial flavors' in ingredient lists
vanilla: a flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans)
vinegar: sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
horseradish sauce: creamy white sauce with horseradish and mustard
tartare sauce: mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish
marchand de vin: brown sauce with mushrooms and red wine or Madeira
ravigote: veloute sauce seasoned with chopped chervil, chives, tarragon, shallots and capers
dressing: savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type
sauce louis: mayonnaise and heavy cream combined with chopped green pepper and green onion seasoned with chili sauce and Worcestershire sauce and lemon juice
bleu cheese dressing: creamy dressing containing crumbled blue cheese
blue cheese dressing: vinaigrette containing crumbled Roquefort or blue cheese
french dressing: oil and vinegar with mustard and garlic
lorenzo dressing: vinaigrette with chili sauce and chopped watercress
italian dressing: a vinaigrette with garlic and herbs: oregano and basil and dill
mayonnaise: egg yolks and oil and vinegar
green mayonnaise: mayonnaise with tarragon or dill and chopped watercress and spinach or cucumber
aioli: garlic mayonnaise
russian dressing: mayonnaise with horseradish grated onion and chili sauce or catsup; sometimes with caviar added
thousand island dressing: mayonnaise with chili sauce or catsup and minced olives and peppers and hard-cooked egg
bercy: butter creamed with white wine and shallots and parsley
bourguignon: reduced red wine with onions and parsley and thyme and butter
brown sauce: bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc.
espagnole: brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira
chinese brown sauce: a sauce based on soy sauce
chocolate sauce: sauce made with unsweetened chocolate or cocoa and sugar and water
hot-fudge sauce: thick chocolate sauce served hot
cocktail sauce: usually catsup with horseradish and lemon juice
colbert: butter creamed with parsley and tarragon and beef extract
white sauce: milk thickened with a butter and flour roux
mornay sauce: onion-flavored creamy cheese sauce with egg yolk and grated cheese
demiglace: sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry
gravy: the seasoned but not thickened juices that drip from cooking meats; often a little water is added
spaghetti sauce: any of numerous sauces for spaghetti or other kinds of pasta
hunter's sauce: brown sauce and tomato puree with onions and mushrooms and dry white wine
nantua: white sauce with whipping cream and shrimp butter
hungarian sauce: veloute sauce with sauteed chopped onion and paprika and cream
pepper sauce: for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper
smitane: veloute or brown sauce with sauteed chopped onion and dry white wine and sour cream
soubise: veloute sauce with sauteed chopped onions and whipping cream
lyonnaise sauce: brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar
allemande: egg-thickened veloute
worcester sauce: a savory sauce of vinegar and soy sauce and spices
coconut milk: white liquid obtained from compressing fresh coconut meat
egg: oval reproductive body of a fowl (especially a hen) used as food
egg white: the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water she separated the whites from the yolks of several eggs
egg yolk: the yellow spherical part of an egg that is surrounded by the albumen
boiled egg: egg cooked briefly in the shell in gently boiling water
hard-boiled egg: an egg boiled gently until both the white and the yolk solidify
easter egg: a colored hard-boiled egg used to celebrate Easter
easter egg: an egg-shaped candy used to celebrate Easter
poached egg: egg cooked in gently boiling water
deviled egg: halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white
shirred egg: egg cooked individually in cream or butter in a small ramekin
omelet: beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly
french omelet: omelet cooked quickly and slid onto a plate
soya milk: a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu
powdered milk: dehydrated milk
skim milk: milk from which the cream has been skimmed
clotted cream: thick cream made from scalded milk
double creme: cream with a fat content of 48% or more
light cream: cream that has at least 18% butterfat in England they call light cream `single cream'
sour cream: artificially soured light cream
whipping cream: cream that has enough butterfat (30% to 36%) to be whipped
clarified butter: butter made clear by heating and removing the sediment of milk solids
brown butter: clarified butter browned slowly and seasoned with vinegar or lemon juice and capers
meuniere butter: clarified butter browned slowly and seasoned with lemon juice and parsley
yogurt: a custard-like food made from curdled milk
whey: watery part of milk produced when raw milk sours and coagulates Little Miss Muffet sat on a tuffet eating some curds and whey
curd: coagulated milk; used to make cheese Little Miss Muffet sat on a tuffet eating some curds and whey
curd: a coagulated liquid resembling milk curd bean curd lemon curd
paring: (usually plural) a part of a fruit or vegetable that is pared or cut off; especially the skin or peel she could peel an apple with a single long paring
triple cream: fresh soft French cheese containing at least 72% fat
cottage cheese: mild white cheese made from curds of soured skim milk
process cheese: made by blending several lots of cheese
bleu: cheese containing a blue mold
stilton: English blue cheese
roquefort: French blue cheese
danish blue: blue cheese of Denmark
bavarian blue: blue cheese of Bavaria
brie: soft creamy white cheese; milder than Camembert
camembert: rich soft creamy French cheese
cheddar: hard smooth-textured cheese; originally made in Cheddar in southwestern England
rat cheese: informal names for American cheddar
cheshire cheese: a mild yellow English cheese with a crumbly texture
double gloucester: a smooth firm mild orange-red cheese
edam: mild yellow Dutch cheese made in balls encased in a red covering
goat cheese: made from goats' milk
gouda: mild cream-colored Dutch cheese shaped in balls
liederkranz: a soft cheese with a strong odor and flavor
limburger: a soft white cheese with a very strong pungent odor and flavor
muenster: semisoft pale-yellow cheese
parmesan: hard dry sharp-flavored Italian cheese; often grated
quark cheese: fresh unripened cheese of a smooth texture made from pasteurized milk, a starter, and rennet
swiss cheese: hard pale yellow cheese with many holes from Switzerland
emmenthal: Swiss cheese with large holes
gruyere: Swiss cheese with small holes
velveeta: trademark: soft processed American cheese
spread: a tasty mixture to be spread on bread or crackers or used in preparing other dishes
hummus: a thick spread made from mashed chickpeas, tahini, lemon juice and garlic; used especially as a dip for pita; originated in the Middle East
foie gras: a pate made from goose liver (marinated in Cognac) and truffles
sweetening: something added to foods to make them taste sweeter
sugar: a white crystalline carbohydrate used as a sweetener and preservative
syrup: a thick sweet sticky liquid
sorghum: made from juice of sweet sorghum
treacle: a pale cane syrup
miraculous food: (Old Testament) food that God gave the Israelites during the Exodus
sop: piece of solid food for dipping in a liquid
barbecued spareribs: baked or roasted with a spicy sauce
beef bourguignonne: beef and mushrooms and onions stewed in red wine and seasonings
beef wellington: rare-roasted beef tenderloin coated with mushroom paste in puff pastry
boiled dinner: corned beef simmered with onions and cabbage and usually other vegetables
boston baked beans: dried navy beans baked slowly with molasses and salt pork
carbonnade flamande: beef stewed in beer seasoned with garlic and served with boiled potatoes
chicken marengo: braised chicken with onions and mushrooms in a wine and tomato sauce
maryland chicken: chicken fried than oven-baked and served with milk gravy
chicken paprika: chicken simmered in broth with onions and paprika then mixed with sour cream
chicken tetrazzini: chicken prepared in a cream sauce with mushrooms and served over pasta; usually topped with cheese
tetrazzini: a pasta dish with cream sauce and mushrooms
chicken kiev: pounded chicken cutlets rolled around butter (that has been seasoned with herbs) and then covered with crumbs and fried
chili: ground beef and chili peppers or chili powder often with tomatoes and kidney beans
codfish ball: usually made of flaked salt cod and mashed potatoes
coquilles saint-jacques: scallops in white wine sauce served in scallop shells
cornish pasty: meat pie with filling of meat and vegetables
dolmas: well-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock
egg foo yong: omelet containing onions and celery and chopped meat or fish
egg 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
falafel: small croquette of mashed chick peas or fava beans seasoned with sesame seeds
fondue: hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped
fondue: cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces
beef fondue: cubes of beef cooked in hot oil and then dipped in various tasty sauces
french toast: bread slice dipped in egg and milk and fried; topped with sugar or fruit or syrup
fried rice: boiled rice mixed with scallions and minced pork or shrimp and quickly scrambled with eggs
gefilte fish: well-seasoned balls of ground fish and eggs and crushed crumbs simmered in fish stock
kabob: cubes of meat marinated and cooked on a skewer usually with vegetables
souvlaki: made of lamb
lasagna: baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables
seafood newburg: seafood in Newburg sauce served on toast or rice
lobster newburg: lobster in Newburg sauce served on buttered toast or rice
shrimp newburg: shrimp in Newburg sauce usually served in a rice ring
newburg sauce: lobster butter and cream and egg yolks seasoned with onions and sherry or Madeira
lutefisk: dried cod soaked in a lye solution before boiling to give it a gelatinous consistency
porcupine ball: meat patties rolled in rice and simmered in a tomato sauce
swedish meatball: meatballs simmered in stock
meat loaf: a baked loaf of ground meat
marrow: very tender and very nutritious tissue from marrowbones
pilaf: rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes
pizza: Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese
sicilian pizza: pizza made with a thick crust
oatmeal: porridge made of rolled oats
rijsttaffel: dish originating in Indonesia; a wide variety of foods and sauces are served with rice
risotto: rice cooked with broth and sprinkled with grated cheese
salisbury steak: ground beef patty usually with a sauce
scallopine: sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour
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
steak tartare: ground beef mixed with raw egg and e.g. onions and capers and anchovies; eaten raw
steak au poivre: steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce
beef stroganoff: sauteed strips of beef and mushrooms in sour cream sauce served with noodles
kishke: (Judaism) roasted fowl intestines with a seasoned filling of matzo meal and suet
stuffed tomato: tomato cases filled with various mixtures and baked briefly
stuffed tomato: tomato cases filled with various salad mixtures and served cold
swiss steak: steak braised in tomato and onion mixture
welsh rarebit: cheese melted with ale or beer served over toast
schnitzel: deep-fried breaded veal cutlets
refried beans: dried beans cooked and mashed and then fried in lard with various seasonings
beverage: any liquid suitable for drinking may I take your beverage order?
concoction: any foodstuff made by combining different ingredients he volunteered to taste her latest concoction he drank a mixture of beer and lemonade
mix: a commercially prepared mixture of dry ingredients
philter: a drink credited with magical power; can make the one who takes it love the one who gave it
draft: a serving of drink (usually alcoholic) drawn from a keg they served beer on draft
round: a serving to each of a group (usually alcoholic) he ordered a second round
pledge: a drink in honor of or to the health of a person or event
alcohol: a liquor or brew containing alcohol as the active agent alcohol (or drink) ruined him
drink: a single serving of a beverage I asked for a hot drink likes a drink before dinner
home brew: an alcoholic beverage (especially beer) made at home
hooch: an illicitly distilled (and usually inferior) alcoholic liquor
kava: an alcoholic drink made from the aromatic roots of the kava shrub
brew: drink made by steeping and boiling and fermenting rather than distilling
draft beer: beer drawn from a keg
munich beer: a dark lager produced in Munich since the 10th century; has a distinctive taste of malt
bock: a very strong lager traditionally brewed in the fall and aged through the winter for consumption in the spring
lager: a general term for beer made with bottom fermenting yeast (usually by decoction mashing); originally it was brewed in March or April and matured until September
oktoberfest: a strong lager made originally in Germany for the Oktoberfest celebration; sweet and copper-colored
pilsner: a pale lager with strong flavor of hops; first brewed in the Bohemian town of Pilsen
weissbier: a general name for beers made from wheat by top fermentation; usually very pale and cloudy and effervescent
weizenbier: a general name in southern Germany for wheat beers
weizenbock: a German wheat beer of bock strength
malt: a lager of high alcohol content; by law it is considered too alcoholic to be sold as lager or beer
burton: a strong dark English ale
porter: a very dark sweet ale brewed from roasted unmalted barley
guinness: a kind of bitter stout
sake: Japanese alcoholic beverage made from fermented rice; usually served hot
wine: fermented juice (of grapes especially)
blush wine: pinkish table wine from red grapes whose skins were removed after fermentation began
altar wine: used in a communion service
champagne: a white sparkling wine either produced in Champagne or resembling that produced there
burgundy: red table wine from the Burgundy region of France (or any similar wine made elsewhere)
beaujolais: dry fruity light red wine drunk within a few months after it is made; from the Beaujolais district in southeastern France
medoc: red Bordeaux wine from the Medoc district of southwestern France
canary wine: a sweet white wine from the Canary Islands
chablis: dry white table wine of Chablis, France or a wine resembling it
montrachet: a white Burgundy wine
chardonnay: dry white table wine resembling Chablis but made from Chardonnay grapes
pinot noir: dry red California table wine made from purple Pinot grapes
pinot blanc: dry white California table wine made from white Pinot grapes
bordeaux: any of several red or white wines produced around Bordeaux, France or wines resembling them
claret: dry red Bordeaux or Bordeaux-like wine
chianti: dry red Italian table wine from the Chianti region of Tuscany
cabernet: superior Bordeaux type of red wine
merlot: dry red wine made from a grape grown widely in Bordeaux and California
sauvignon blanc: a California wine
california wine: any of various wines produced in California
cotes de provence: a wine from southeastern France on the Mediterranean coast
dubonnet: (trademark) a sweet aromatic French wine (red or white) used chiefly as an aperitif
macon: fine Burgundy wine usually white and dry
moselle: German white wine from the Moselle valley or a similar wine made elsewhere
muscadet: dry white wine from the Loire valley in France
rhine wine: any of several white wines from the Rhine River valley in Germany (`hock' is British usage)
riesling: fragrant dry or sweet white wine from the Rhine valley or a similar wine from California
rhone wine: any of various wines from the Rhone River valley in France
rioja: dry red table wine from the Rioja region of northern Spain
saint emilion: full-bodied red wine from around the town of Saint Emilion in Bordeaux
soave: dry white Italian wine from Verona
sauterne: semisweet golden-colored table or dessert wine from around Bordeaux in France; similar wine from California
tokay: Hungarian wine made from Tokay grapes
sweet vermouth: sweet dark amber variety
dry vermouth: dry pale amber variety
chenin blanc: made in California and the Loire valley in France
verdicchio: a dry white Italian wine made from Verdicchio grapes
vouvray: a dry white French wine (either still or sparkling) made in the Loire valley
yquem: a sweet white French wine
generic: a wine that is a blend of several varieties of grapes with no one grape predominating; a wine that does not carry the name of any specific grape
varietal: a wine made principally from one grape and carrying the name of that grape
madeira: an amber dessert wine from the Madeira Islands
port: sweet dark-red dessert wine originally from Portugal
manzanilla: very dry pale sherry from Spain
amontillado: pale medium-dry sherry from Spain
marsala: dark sweet or semisweet dessert wine from Sicily
muscat: wine from muscat grapes
liquor: an alcoholic beverage that is distilled rather than fermented
neutral spirits: nonflavored alcohol of 95 percent or 190 proof used for blending with straight whiskies and in making gin and liqueurs
aqua vitae: strong distilled liquor or brandy
moonshine: whiskey illegally distilled from a corn mash
aquavit: Scandinavian liquor usually flavored with caraway seeds
arrack: any of various strong liquors distilled from the fermented sap of toddy palms or from fermented molasses
calvados: dry apple brandy made in Normandy
armagnac: dry brandy distilled in the Armagnac district of France
cognac: high quality grape brandy distilled in the Cognac district of France
geneva: gin made in the Netherlands
demerara: dark rum from Guyana
jamaica rum: heavy pungent rum from Jamaica
schnapps: any of various strong liquors especially a Dutch spirit distilled from potatoes
whiskey: a liquor made from fermented mash of grain
blended whiskey: mixture of two or more whiskeys or of a whiskey and neutral spirits
corn whiskey: whiskey distilled from a mash of not less than 80 percent corn
irish: whiskey made in Ireland chiefly from barley
rye: whiskey distilled from rye or rye and malt
scotch: whiskey distilled in Scotland; especially whiskey made from malted barley in a pot still
sour mash: any whiskey distilled from sour mash
liqueur: strong highly flavored sweet liquor usually drunk after a meal
absinth: strong green liqueur flavored with wormwood and anise
anisette: liquorice-flavored usually colorless sweet liqueur made from aniseed
chartreuse: aromatic green or yellow liqueur flavored with orange peel and hyssop and peppermint oils; made at monastery near Grenoble, France
drambuie: a sweet Scotch whisky liqueur
galliano: golden Italian liqueur flavored with herbs
curacao: flavored with sour orange peel
grand marnier: an orange-flavored French liqueur
maraschino: distilled from fermented juice of bitter wild marasca cherries
pernod: (registered trademark) a liqueur flavored with anise
kahlua: coffee-flavored liqueur made in Mexico
ratafia: sweet liqueur made from wine and brandy flavored with plum or peach or apricot kernels and bitter almonds
dom pedro: South African mixed drink made by mixing ice cream with whisky
shandygaff: a drink made of beer and lemonade
bloody mary: a cocktail made with vodka and spicy tomato juice
virgin mary: a Bloody Mary made without alcohol
collins: tall iced drink of liquor (usually gin) with fruit juice
refresher: a drink that refreshes he stopped at the bar for a quick refresher
daiquiri: a cocktail made with rum and lime or lemon juice
nada daiquiri: a daiquiri made without alcohol
harvey wallbanger: a cocktail made of vodka or gin and orange juice and Galliano
julep: bourbon and sugar and mint over crushed ice
rob roy: a manhattan cocktail made with Scotch whiskey
syllabub: spiced hot milk with rum or wine
sangaree: sweetened red wine and orange or lemon juice with soda water
sazerac: a cocktail made with bourbon with bitters and Pernod and sugar served with lemon peel
scotch and soda: a highball with Scotch malt whiskey and club soda
whiskey sour: a sour made with whiskey
whiskey neat: a drink consisting of whiskey without a mixer he ordered a whiskey neat
whiskey on the rocks: whiskey with ice
hot toddy: a mixed drink made of liquor and water with sugar and spices and served hot
tom and jerry: hot rum toddy with a beaten egg
zombie: several kinds of rum with fruit juice and usually apricot liqueur
irish coffee: sweetened coffee with Irish whiskey and whipped cream
cafe noir: small cup of strong black coffee without milk or cream
decaffeinated coffee: coffee with the caffeine removed
caffe latte: strong espresso coffee with a topping of frothed steamed milk
cappuccino: equal parts of espresso and hot milk topped with cinnamon and nutmeg and usually whipped cream
iced coffee: a strong sweetened coffee served over ice with cream