AbstractPhil/geometric-vocab-256d huggingface dataset:
mercifulness: the feeling that motivates compassion
eagerness: a positive feeling of wanting to push ahead with something
ardor: a feeling of strong eagerness (usually in favor of a person or cause) they were imbued with a revolutionary ardor he felt a kind of religious zeal
food: any solid substance (as opposed to liquid) that is used as a source of nourishment food and drink
comestible: any substance that can be used as food
course: part of a meal served at one time she prepared a three course meal
dainty: something considered choice to eat
dish: a particular item of prepared food she prepared a special dish for dinner
bland diet: a diet of foods that are not irritating he ate a bland diet because of his colitis
carbohydrate loading: a diet of foods high in starch that increases carbohydrate reserves in muscles carbo loading is used by endurance athletes just before competing
high-vitamin diet: a diet designed to patients with vitamin deficiencies
leftovers: food remaining from a previous meal he had leftovers for dinner last night
low-sodium diet: a diet that limits the intake of salt (sodium chloride); often used in treating hypertension or edema or certain other disorders
reducing diet: a diet designed to help you lose weight (especially fat)
soft diet: a diet that does not require chewing; advised for those with intestinal disorders
chow: informal terms for a meal
board: food or meals in general she sets a fine table room and board
ration: the food allowance for one day (especially for service personnel) the rations should be nutritionally balanced
k ration: a small package of emergency rations; issued to United States troops in World War II
c-ration: a canned field ration issued by the United States Army
foodstuff: a substance that can be used or prepared for use as food
coloring: a digestible substance used to give color to food food color made from vegetable dyes
cornmeal: coarsely ground corn
matzo meal: meal made from ground matzos
oatmeal: meal made from rolled or ground oats
roughage: coarse, indigestible plant food low in nutrients; its bulk stimulates intestinal peristalsis
whole wheat flour: flour made by grinding the entire wheat berry including the bran; (`whole meal flour' is British usage)
soybean meal: meal made from soybeans
nutriment: a source of materials to nourish the body
cuisine: the practice or manner of preparing food or the food so prepared
gastronomy: a particular style of cookery (as of a region) New England gastronomy
commissariat: a stock or supply of foods
fresh food: food that is not preserved by canning or dehydration or freezing or smoking
frozen food: food preserved by freezing
canned food: food preserved by canning
canned meat: meat preserved in a can or tin
fanny adams: nautical term for tinned meat
spam: a canned meat made largely from pork
dehydrated food: food preserved by dehydration
square meal: a substantial and nourishing meal he seldom got three square meals a day
meal: the food served and eaten at one time
potluck: whatever happens to be available especially when offered to an unexpected guest or when brought by guests and shared by all having arrived unannounced we had to take potluck a potluck supper
continental breakfast: a breakfast that usually includes a roll and coffee or tea
lunch: a midday meal
tea: a light midafternoon meal of tea and sandwiches or cakes an Englishman would interrupt a war to have his afternoon tea
dinner: the main meal of the day served in the evening or at midday dinner will be at 8 on Sundays they had a large dinner when they returned from church
tv dinner: a meal that is prepared in advance and frozen; can be heated and served
barbecue: a cookout in which food is cooked over an open fire; especially a whole animal carcass roasted on a spit
wiener roast: a cookout where roasted frankfurters are the main course
bite: a light informal meal
coffee break: a snack taken during a break in the work day a ten-minute coffee break the British have tea breaks
banquet: a meal that is well prepared and greatly enjoyed a banquet for the graduating seniors the Thanksgiving feast they put out quite a spread
helping: an individual quantity of food or drink taken as part of a meal the helpings were all small his portion was larger than hers there's enough for two servings each
taste: a small amount eaten or drunk take a taste--you'll like it
morsel: a small amount of solid food; a mouthful all they had left was a bit of bread
swallow: a small amount of liquid food a sup of ale
chew: a wad of something chewable as tobacco
entree: the principal dish of a meal
plate: a main course served on a plate a vegetable plate the blue plate special
side dish: a dish that is served with, but is subordinate to, a main course
chicken cacciatore: chicken casserole prepared with tomatoes and mushrooms and herbs in the Italian style
roast: a piece of meat roasted or for roasting and of a size for slicing into more than one portion
appetizer: food or drink to stimulate the appetite (usually served before a meal or as the first course)
borsch: a Russian or Polish soup usually containing beet juice as a foundation
liquor: the liquid in which vegetables or meat have be cooked
beef broth: a stock made with beef
chicken broth: a stock made with chicken
broth: liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces she made gravy with a base of beef stock
cock-a-leekie: soup made from chicken boiled with leeks
pepper pot: a soup made with vegetables and tripe and seasoned with peppercorns; often contains dumplings
petite marmite: soup made with a variety of vegetables
potage: thick (often creamy) soup
turtle soup: soup usually made of the flesh of green turtles
manhattan clam chowder: a chowder made with clams and tomatoes and other vegetables and seasonings
new england clam chowder: a thick chowder made with clams and potatoes and onions and salt pork and milk
won ton: a soup with won ton dumplings
green pea soup: made of fresh green peas and stock with shredded lettuce onion and celery
scotch broth: a thick soup made from beef or mutton with vegetables and pearl barley
brunswick stew: spicy southern specialty: chicken (or small game) with corn and tomatoes and lima beans and okra and onions and potatoes
olla podrida: Spanish version of burgoo
mulligan stew: Irish version of burgoo
purloo: thick stew made of rice and chicken and small game; southern U.S.
goulash: a rich meat stew highly seasoned with paprika
hot pot: a stew of meat and potatoes cooked in a tightly covered pot
irish stew: meat (especially mutton) stewed with potatoes and onions
lobscouse: a stew of meat and vegetables and hardtack that is eaten by sailors
self-rising flour: a commercially prepared mixture of flour and salt and a leavening agent
delicatessen: ready-to-eat food products
takeout: prepared food that is intended to be eaten off of the premises in England they call takeout food `takeaway'
choice morsel: a small tasty bit of food
savory: an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre
caramel: burnt sugar; used to color and flavor food
sugarloaf: a large conical loaf of concentrated refined sugar
castor sugar: very finely granulated sugar that was formerly sprinkled from a castor
demerara: light brown cane sugar; originally from Guyana
sweet: a food rich in sugar
confectionery: candy and other sweets considered collectively the business decided to concentrate on confectionery and soft drinks
candy: a rich sweet made of flavored sugar and often combined with fruit or nuts
carob: powder from the ground seeds and pods of the carob tree; used as a chocolate substitute
hard candy: candy that is brittle you can break a tooth on that hard candy
barley-sugar: a brittle transparent candy made by melting and cooling cane sugar
brittle: caramelized sugar cooled in thin sheets
chewing gum: a preparation (usually made of sweetened chicle) for chewing
candied fruit: fruit cooked in sugar syrup and encrusted with a sugar crystals
candied apple: an apple that is covered with a candy-like substance (usually caramelized sugar)
bitter chocolate: pure unsweetened chocolate used in baking and icings and sauces and candy
center: the sweet central portion of a piece of candy that is enclosed in chocolate or some other covering
choc: colloquial British abbreviation a box of chocs
hershey bar: a bar of milk chocolate made by the Hershey company
bittersweet chocolate: chocolate liquor with cocoa butter and small amounts of sugar and vanilla; lecithin is usually added
dutch-processed cocoa: cocoa powder treated with a mild alkalizing agent (such as baking soda)
jimmies: bits of sweet chocolate used as a topping on e.g. ice cream
cotton candy: a candy made by spinning sugar that has been boiled to a high temperature
divinity: white creamy fudge made with egg whites
penuche: fudge made with brown sugar and butter and milk and nuts
mint: a candy that is flavored with a mint oil
peppermint: a candy flavored with peppermint oil
jelly bean: sugar-glazed jellied candy
kiss: any of several bite-sized candies
scotch kiss: butterscotch candy kiss
licorice: a black candy flavored with the dried root of the licorice plant
life saver: a candy shaped like a small lifesaver
lollipop: hard candy on a stick
cough drop: a medicated lozenge used to soothe the throat
marzipan: almond paste and egg whites
rock candy: hard bright-colored stick candy (typically flavored with peppermint)
truffle: creamy chocolate candy
turkish delight: a jellied candy typically flavored with rose water
dessert: a dish served as the last course of a meal
ambrosia: (classical mythology) the food and drink of the gods; mortals who ate it became immortal
baked alaska: cake covered with ice cream and meringue browned quickly in an oven
compote: dessert of stewed or baked fruit
pudding: (British) the dessert course of a meal (`pud' is used informally)
syllabub: sweetened cream beaten with wine or liquor
jello: fruit-flavored dessert (trade mark Jell-O) made from a commercially prepared gelatin powder
ice: a frozen dessert with fruit flavoring (especially one containing no milk)
water ice: an ice containing no milk but having a mushy consistency; usually made from fruit juice
ice cream: frozen dessert containing cream and sugar and flavoring
neapolitan ice cream: a block of ice cream with 3 or 4 layers of different colors and flavors
sherbert: a frozen dessert made primarily of fruit juice and sugar, but also containing milk or egg-white or gelatin
ice lolly: ice cream or water ice on a small wooden stick in England a popsicle is called an ice lolly
ice-cream sundae: ice cream served with a topping
frozen custard: dessert resembling ice cream but with a boiled custard base
pudding: any of various soft thick unsweetened baked dishes corn pudding
plum pudding: a rich steamed or boiled pudding that resembles cake
duff: a stiff flour pudding steamed or boiled usually and containing e.g. currants and raisins and citron
brown betty: baked pudding of apples and breadcrumbs
nesselrode: a rich frozen pudding made of chopped chestnuts and maraschino cherries and candied fruits and liqueur or rum
quiche lorraine: quiche made with cheese and bacon
roly-poly: pudding made of suet pastry spread with jam or fruit and rolled up and baked or steamed
bavarian cream: a rich custard set with gelatin
maraschino: cherry preserved in true or imitation maraschino liqueur
frosting: a flavored sugar topping used to coat and decorate cakes
zabaglione: light foamy custard-like dessert served hot or chilled
pastry: a dough of flour and water and shortening
pie crust: pastry used to hold pie fillings
dowdy: deep-dish apple dessert covered with a rich crust
pirogi: small fruit or meat turnover baked or fried
timbale: small pastry shell for creamy mixtures of minced foods
deep-dish pie: a pie made of fruit with rich biscuit dough usually only on top of the fruit
french pastry: sweet filled pastry made of especially puff paste
patty shell: shell of puff paste
puff paste: dough used for very light flaky rich pastries
puff batter: batter for making light hollow cases to hold various fillings
cream puff: puff filled with cream or custard
baba au rhum: a baba soaked in rum
coffeecake: a cake or sweet bread usually served with coffee
devil's food: very dark chocolate cake
eccles cake: a flat round cake of sweetened pastry filled with dried fruit
christmas cake: a rich fruitcake (usually covered with icing and marzipan) and eaten at Christmas
ice-cream cake: ice cream molded to look like a cake
angel cake: a light sponge cake made without egg yolks
jellyroll: thin sheet of sponge cake spread with jelly and then rolled up to make a cylindrical cake
madeira cake: a rich sponge cake with close texture; intended to be eaten with a glass of Madeira wine
twinkie: a small sponge cake with a synthetic cream filling
wedding cake: a rich cake with two or more tiers and covered with frosting and decorations; served at a wedding reception
jumble: small flat ring-shaped cake or cookie
boston cream pie: layer cake filled with custard
upside-down cake: batter baked atop a layer of sweetened fruit then turned upside down so fruit is on top
seedcake: a sweet cake flavored with sesame or caraway seeds and lemon
teacake: flat semisweet cookie or biscuit usually served with tea
sally lunn: a flat round slightly sweet teacake usually served hot
cookie: any of various small flat sweet cakes (`biscuit' is the British term)
shortbread: very rich thick butter cookie
almond cookie: very rich cookie containing ground almonds; usually crescent-shaped
gingersnap: a crisp round cookie flavored with ginger
ratafia: macaroon flavored with ratafia liqueur
oreo: chocolate cookie with white cream filling
chocolate chip cookie: cookies containing chocolate chips
doughboy: a rounded lump of dough that is deep-fried and served as hot bread the doughboy was a predecessor of the doughnut
doughnut: a small ring-shaped friedcake
berlin doughnut: a raised doughnut filled with jelly or jam
cruller: small friedcake formed into twisted strips and fried; richer than doughnuts
french fritter: a deep-fried, yeast-raised doughnut dusted with confectioners' sugar
pancake: a flat cake of thin batter fried on both sides on a griddle
blini: Russian pancake of buckwheat flour and yeast; usually served with caviar and sour cream
blintz: (Judaism) thin pancake folded around a filling and fried or baked
crape: small very thin pancake
crepe suzette: crepes flamed in a sweet orange-and-lemon flavored liqueur sauce
pfannkuchen: puffy mildly sweet lemon-flavored egg mixture sprinkled with confectioners' sugar and served with jam or a wine or fruit sauce
potato pancake: made of grated potato and egg with a little flour
belgian waffle: thick sweet waffle often eaten with ice cream or fruit sauce
fish cake: a fried ball or patty of flaked fish and mashed potatoes
victoria sandwich: a cake consisting of two layers of sponge cake with a jelly filling in between
fish stick: a long fillet of fish breaded and fried
conserve: fruit preserved by cooking with sugar
lemon curd: a conserve with a thick consistency; made with lemons and butter and eggs and sugar
strawberry jam: made with strawberries
gelatin: an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods
bird: the flesh of a bird or fowl (wild or domestic) used as food
chicken: the flesh of a chicken used for food
fryer: flesh of a medium-sized young chicken suitable for frying
oven stuffer: a brand name for a roasting chicken
rock cornish hen: flesh of a small fowl bred for roasting
squab: flesh of a pigeon suitable for roasting or braising; flesh of a dove (young squab) may be broiled
turkey leg: the lower joint of the leg of a turkey
chicken leg: the lower joint of the leg of a chicken
second joint: the upper joint of the leg of a fowl
breast: meat carved from the breast of a fowl
wing: the wing of a fowl he preferred the drumsticks to the wings
giblet: edible viscera of a fowl
medallion: a circular helping of food (especially a boneless cut of meat) medallions of veal
parson's nose: the tail of a dressed fowl
loaf: a quantity of food (other than bread) formed in a particular shape meat loaf sugar loaf a loaf of cheese
mess: soft semiliquid food a mess of porridge
mince: food chopped into small bits a mince of mushrooms
variety meat: edible viscera of a butchered animal
heart: a firm rather dry variety meat (usually beef or veal) a five-pound beef heart will serve six
calves' liver: liver of a calf used as meat
sweetbread: edible glands of an animal
neck sweetbread: edible thymus gland of an animal
cut: a piece of meat that has been cut from an animal carcass
barbecue: meat that has been barbecued or grilled in a highly seasoned sauce
biryani: an Indian dish made with highly seasoned rice and meat or fish or vegetables
piece: a serving that has been cut from a larger portion a piece of pie a slice of bread
cutlet: thin slice of meat (especially veal) usually fried or broiled
escalope de veau orloff: lightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly
fillet: a longitudinal slice or boned side of a fish
side: a lengthwise dressed half of an animal's carcass used for food
shin: a cut of meat from the lower part of the leg
tenderloin: the tender meat of the loin muscle on each side of the vertebral column
fillet: a boneless steak cut from the tenderloin of beef
chateaubriand: a very thick center cut of beef tenderloin
delmonico steak: small steak from the front of the short loin of beef
porterhouse: large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin
t-bone steak: small steak from the thin end of the short loin containing a T-shaped bone and small piece of tenderloin
rib roast: a cut of meat (beef or venison) including more than one rib and the meat located along the outside of the ribs
strip steak: steak from upper part of the short loin
beef: meat from an adult domestic bovine
beef roast: cut of beef suitable for roasting
patty: small flat mass of chopped food
ground beef: beef that has been ground
chopped steak: a patty of ground cooked beef
bully beef: beef cured or pickled in brine
jerky: meat (especially beef) cut in strips and dried in the sun
pemmican: lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians
veal: meat from a calf
veal parmesan: sauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce
scrag: the lean end of a neck of veal
veal roast: cut of veal suitable for roasting
horsemeat: the flesh of horses as food
rabbit: flesh of any of various rabbits or hares (wild or domesticated) eaten as food
mouton: meat from a mature domestic sheep
breast of lamb: a cut of lamb including the breastbone and attached muscles dressed as meat
lamb chop: chop cut from a lamb
lamb roast: a cut of lamb suitable for roasting
rack of lamb: a roast of the rib section of lamb
leg of lamb: lamb leg suitable for roasting
pork: meat from a domestic hog or pig
cochon de lait: whole young pig suitable for roasting
flitch: salted and cured abdominal wall of a side of pork
pork roast: cut of pork suitable for roasting
ham: meat cut from the thigh of a hog (usually smoked)
virginia ham: a lean hickory-smoked ham; has dark red meat
picnic ham: shoulder of a hog usually smoked
canadian bacon: from a boned strip of cured loin
pigs' feet: feet or knuckles of hogs used as food; pickled or stewed or jellied
chitterlings: small intestines of hogs prepared as food
margarine: a spread made chiefly from vegetable oils and used as a substitute for butter
vegetable oil: any of a group of liquid edible fats that are obtained from plants
canola oil: vegetable oil made from rapeseed; it is high in monounsaturated fatty acids
coconut oil: oil from coconuts
peanut oil: an oil from peanuts; used in cooking and making soap
soybean oil: oil from soya beans
sunflower oil: oil from sunflower seeds
blood sausage: a black sausage containing pig's blood and other ingredients
bologna: large smooth-textured smoked sausage of beef and veal and pork
frank: a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll
vienna sausage: short slender frankfurter usually with ends cut off
knackwurst: short thick highly seasoned sausage
liver pudding: sausage containing ground liver
bratwurst: a small pork sausage
lunch meat: any of various sausages or molded loaf meats sliced and served cold
stuffing: a mixture of seasoned ingredients used to stuff meats and vegetables
oyster stuffing: stuffing made with oysters
forcemeat: mixture of ground raw chicken and mushrooms with pistachios and truffles and onions and parsley and lots of butter and bound with eggs
bread: food made from dough of flour or meal and usually raised with yeast or baking powder and then baked
breadstick: a crisp stick-shaped roll; often served with soup
brown bread: dark steamed bread made of cornmeal wheat and flour with molasses and soda and milk or water
bun: small rounded bread either plain or sweet
challah: (Judaism) a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before baking
dark bread: bread made with whole wheat flour
english muffin: round, raised muffin cooked on a griddle; usually split and toasted before being eaten
host: a technical name for the bread used in the service of Mass or Holy Communion
chapatti: flat pancake-like bread cooked on a griddle
pita: usually small round bread that can open into a pocket for filling
loaf of bread: a shaped mass of baked bread that is usually sliced before eating
french loaf: a loaf of French bread
matzo: brittle flat bread eaten at Passover
nan: leavened bread baked in a clay oven in India; usually shaped like a teardrop
irish soda bread: round loaf made with soda and buttermilk; often containing caraway seeds and raisins
skillet bread: usually cooked in a skillet over an open fire: especially cornbread with ham bits and sometimes Irish soda bread
black bread: bread made of coarse rye flour
jewish rye bread: (Judaism) bread made with rye flour; usually contains caraway seeds
swedish rye bread: a moist aromatic yeast-raised bread made with rye flour and molasses and orange rind
sour bread: made with a starter of a small amount of dough in which fermentation is active
white bread: bread made with finely ground and usually bleached wheat flour
baguet: narrow French stick loaf
french bread: a crusty sourdough bread often baked in long slender tapered loaves or baguettes
italian bread: unsweetened yeast-raised bread made without shortening and baked in long thick loaves with tapered ends
ashcake: corn bread wrapped in cabbage leaves and baked in hot ashes (southern)
cornpone: cornbread often made without milk or eggs and baked or fried (southern)
corn dab: small oval cake of corn bread baked or fried (chiefly southern)
hush puppy: deep-fried cornbread ball (southern)
johnnycake: cornbread usually cooked pancake-style on a griddle (chiefly New England)
shawnee cake: form of johnnycake
spoon bread: soft bread made of cornmeal and sometimes rice or hominy; must be served with a spoon (chiefly southern)
melba toast: very thin crisp brown toast
zwieback: slice of sweet raised bread baked again until it is brown and hard and crisp
frankfurter bun: a long bun shaped to hold a frankfurter
hamburger bun: a round bun shaped to hold a hamburger patty
muffin: a sweet quick bread baked in a cup-shaped pan
yorkshire pudding: light puffy bread made of a puff batter and traditionally baked in the pan with roast beef
drop scone: a scone made by dropping a spoonful of batter on a griddle
cross bun: moderately sweet raised roll containing spices and raisins and citron and decorated with a cross-shaped sugar glaze
crescent roll: very rich flaky crescent-shaped roll
hard roll: yeast-raised roll with a hard crust
parker house roll: yeast-raised dinner roll made by folding a disk of dough before baking
bialy: flat crusty-bottomed onion roll
sweet roll: any of numerous yeast-raised sweet rolls with our without raisins or nuts or spices or a glaze
bear claw: almond-flavored yeast-raised pastry shaped in an irregular semicircle resembling a bear's claw