tapioca

tap·i·o·ca

T0043500 (tăp′ē-ō′kə)n.1. A starch made from cassava roots, usually processed as beads or flakes and used for puddings and as a thickening agent in cooking.2. A dish, especially a pudding, made from this starch.

[Portuguese, from Tupí typióca : ty, juice + pyá, heart + oca, to remove.]

tapioca

(ˌtæpɪˈəʊkə) n (Cookery) a beadlike starch obtained from cassava root, used in cooking as a thickening agent, esp in puddings[C18: via Portuguese from Tupi tipioca pressed-out juice, from tipi residue + ok to squeeze out]

tap•i•o•ca

(ˌtæp iˈoʊ kə)

n. a cassava preparation, usu. in granular or pellet (pearl tapioca) form, used in puddings and as a thickener. [1605–15; < Portuguese < Tupi tipioca literally, juice (of cassava) squeezed out, i.e., pulp after squeezing]

tapioca

- Comes from Tupi-Guarani tipi, "residue," and ok/og, "squeeze out."See also related terms for squeeze.

Thesaurus

Noun

tapioca - granular preparation of cassava starch used to thicken especially puddingsfood product, foodstuff - a substance that can be used or prepared for use as foodcassava, manioc - cassava root eaten as a staple food after drying and leaching; source of tapiocacassava, cassava starch, manioc, manioca - a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics

Translations

树薯粉

tapioca

(tӕpiˈəukə) noun a type of food obtained from the underground part of the cassava plant. 树薯粉

tapioca

(tăpēō`kə), widely used starchy food, obtained from the fleshy root of the bitter cassavacassava
or manioc
, name for many species of the genus Manihot of the family Euphorbiaceae (spurge family). The roots, which resemble sweet potatoes and are eaten in much the same way, yield cassava starch, a staple food in the tropics.
..... Click the link for more information. . Tapioca is sold in flake or flour form and as the pellet pearl tapioca. Tapioca flour is widely used in place of wheat flour in regions where it is grown, e.g., South and Central America, Africa, the West Indies, and parts of India. When cooked it becomes transparent and increases in size. It is used to thicken puddings and soups.

Tapioca

starch granules obtained from the tuberous root of cassava, a tropical plant. The starch of the cassava root is refined, pressed through a sieve, and heated on metal plates at a temperature of 150°C; this causes it to become somewhat glutinous and to agglomerate into granules. Tapioca is easily digested and is used in soups, cereals, and other food preparations. It is produced mainly in tropical countries of Asia, Africa, and South America. World production of cassava in 1972 was 105.4 million tons. Certain varieties of sago, such as the Brazilian sago, are sometimes called tapioca.

tapioca

[‚tap·ē′ō·kə] (food engineering) A food, high in starch, that is made from the cassava plant.

tapioca

tap·i·o·ca

(tap'ē-ō'kă), A starch from the root of spurges of the genus Manihot (family Euphorbiaceae), plants of tropic America; an easily digested starch, free of irritant properties. Synonym(s): cassava starch [Braz. tipioca]

tap·i·o·ca

(tap'ē-ō'kă) A starch from the root of spurges of the genus Manihot; easily digested, free of irritants. [Braz. tipioca]

Acronym

Definition

TAPIOCA➣Teens and Pudding Inconvenience Our Childish Agents (Kids Next Door show)

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Words related to tapioca

noun granular preparation of cassava starch used to thicken especially puddings

Related Words