| 单词 | aliment |
| 释义 | aliment (once / 3973 pages) nv WORD FAMILY aliment: alimentary, alimentation, alimented, aliments+/alimentation: hyperalimentation USAGE EXAMPLESAuthorities say a veterinarian who saw the animals said nearly all had some aliments, including upper respiratory infections, malnutrition and dehydration. Washington Times(Apr 14, 2016) Tight end Rob Gronkowski looks like himself after being bothered by several nagging aliments. Washington Times(Jan 21, 2016) Returns to Italy often to visit relatives, but there are now more Aliments in the Greater Seattle area than there are in Italy. Seattle Times(Oct 28, 2014) 1n a source of materials to nourish the body Syn|Hypo|Hyper alimentation, nourishment, nutriment, nutrition, sustenance, victuals milk produced by mammary glands of female mammals for feeding their young coursepart of a meal served at one time dainty, delicacy, goody, kickshaw, treatsomething considered choice to eat disha particular item of prepared food fast foodinexpensive food (hamburgers or chicken or milkshakes) prepared and served quickly finger foodfood to be eaten with the fingers ingestasolid and liquid nourishment taken into the body through the mouth kosherfood that fulfills the requirements of Jewish dietary law meal, repastthe food served and eaten at one time messsoft semiliquid food mincefood chopped into small bits pureefood prepared by cooking and straining or processed in a blender stodgeheavy and filling (and usually starchy) food wheat germembryo of the wheat kernel; removed before milling and eaten as a source of vitamins vitaminany of a group of organic substances essential in small quantities to normal metabolism mother's milkmilk secreted by a woman who has recently given birth colostrum, foremilkmilky fluid secreted for the first day or two after parturition messa meal eaten in a mess hall by service personnel square meala substantial and nourishing meal potluckwhatever happens to be available especially when offered to an unexpected guest or when brought by guests and shared by all refectiona light meal or repast breakfastthe first meal of the day (usually in the morning) brunchcombination breakfast and lunch; usually served in late morning dejeuner, lunch, luncheon, tiffina midday meal afternoon tea, tea, teatimea light midafternoon meal of tea and sandwiches or cakes dinnerthe main meal of the day served in the evening or at midday suppera light evening meal; served in early evening if dinner is at midday or served late in the evening at bedtime buffeta meal set out on a buffet at which guests help themselves picnicany informal meal eaten outside or on an excursion bite, collation, snacka light informal meal nosh-upa large satisfying meal ploughman's luncha meal consisting of a sandwich of bread and cheese and a salad banquet, feast, spreada meal that is well prepared and greatly enjoyed entree, main coursethe principal dish of a meal piece de resistancethe most important dish of a meal adoboa dish of marinated vegetables and meat or fish; served with rice entremets, side dish, side ordera dish that is served with, but is subordinate to, a main course speciala dish or meal given prominence in e.g. a restaurant casserolefood cooked and served in a casserole appetiser, appetizer, starterfood or drink to stimulate the appetite (usually served before a meal or as the first course) soupliquid food especially of meat or fish or vegetable stock often containing pieces of solid food stewfood prepared by stewing especially meat or fish with vegetables paellasaffron-flavored dish made of rice with shellfish and chicken vianda choice or delicious dish choice morsel, tidbit, titbita small tasty bit of food savory, savouryan aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre confection, sweeta food rich in sugar afters, dessert, sweeta dish served as the last course of a meal ambrosia, nectar(classical mythology) the food and drink of the gods; mortals who ate it became immortal moussea light creamy dish made from fish or meat and set with gelatin puddingany of various soft thick unsweetened baked dishes custardsweetened mixture of milk and eggs baked or boiled or frozen turnovera dish made by folding a piece of pastry over a filling timbaleindividual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry mold or timbale shell fish finger, fish sticka long fillet of fish breaded and fried gelatin, jellyan edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods buffalo wingcrisp spicy chicken wings barbecued wingchicken wings cooked in barbecue sauce barbecue, barbequemeat that has been barbecued or grilled in a highly seasoned sauce biriani, biryanian Indian dish made with highly seasoned rice and meat or fish or vegetables escalope de veau Orlofflightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly sautea dish of sauteed food cake, pattysmall flat mass of chopped food veal parmesan, veal parmigianasauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce veal cordon bleuthin slices of veal stuffed with cheese and ham and then sauteed sandwich platea serving consisting of a sandwich or sandwiches with garnishes snack foodfood for light meals or for eating between meals saladfood mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens curry(East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice apple sauce, applesaucepuree of stewed apples usually sweetened and spiced boiled egg, coddled eggegg cooked briefly in the shell in gently boiling water dropped egg, poached eggegg cooked in gently boiling water scrambled eggseggs beaten and cooked to a soft firm consistency while stirring deviled egg, stuffed egghalved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white baked egg, egg en cocotte, shirred eggegg cooked individually in cream or butter in a small ramekin omelet, omelettebeaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly soufflelight fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit fried eggeggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides coq au vinchicken and onions and mushrooms braised in red wine and seasonings chicken provencalechicken cooked in a sauce made with tomatoes, garlic, and olive oil chicken and ricerice and chicken cooked together with or without other ingredients and variously seasoned moo goo gai pana Cantonese dish of chicken and sauteed vegetables bacon and eggseggs (fried or scrambled) served with bacon barbecued spareribs, spareribsbaked or roasted with a spicy sauce beef Bourguignonne, boeuf Bourguignonnebeef and mushrooms and onions stewed in red wine and seasonings beef Wellington, filet de boeuf en crouterare-roasted beef tenderloin coated with mushroom paste in puff pastry bitoka Russian dish made with patties of ground meat (mixed with onions and bread and milk) and served with a sauce of sour cream New England boiled dinner, boiled dinnercorned beef simmered with onions and cabbage and usually other vegetables Boston baked beansdried navy beans baked slowly with molasses and salt pork bubble and squeakleftover cabbage fried with cooked potatoes and sometimes meat pastaa dish that contains pasta as its main ingredient Belgian beef stew, carbonnade flamandebeef stewed in beer seasoned with garlic and served with boiled potatoes chicken Marengobraised chicken with onions and mushrooms in a wine and tomato sauce chicken cordon bleuthin slices of chicken stuffed with cheese and ham and then sauteed Maryland chickenchicken fried than oven-baked and served with milk gravy chicken paprika, chicken paprikashchicken simmered in broth with onions and paprika then mixed with sour cream Tetrazzinia pasta dish with cream sauce and mushrooms chicken Kievpounded chicken cutlets rolled around butter (that has been seasoned with herbs) and then covered with crumbs and fried chili, chili con carneground beef and chili peppers or chili powder often with tomatoes and kidney beans chop sueymeat or fish stir-fried with vegetables (e.g., celery, onions, peppers or bean sprouts) seasoned with ginger and garlic and soy sauce; served with rice; created in the United States and frequently served in Chinese restaurants there chow meinchop suey served with fried noodles coquilleseafood served in a scallop shell coquilles Saint-Jacquesscallops in white wine sauce served in scallop shells croquetteminced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried cottage piea dish of minced meat topped with mashed potatoes rissoleminced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat dolmas, stuffed grape leaveswell-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock egg roll, spring rollminced vegetables and meat wrapped in a pancake and fried eggs Benedicttoasted English muffin topped with ham and a poached egg (or an oyster) and hollandaise sauce enchiladatortilla with meat filling baked in tomato sauce seasoned with chili falafel, felafelsmall croquette of mashed chick peas or fava beans seasoned with sesame seeds fish and chipsfried fish and french-fried potatoes fondu, fonduehot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped fondu, fonduecubes of meat or seafood cooked in hot oil and then dipped in any of various sauces French toastbread slice dipped in egg and milk and fried; topped with sugar or fruit or syrup Chinese fried rice, fried riceboiled rice mixed with scallions and minced pork or shrimp and quickly scrambled with eggs frittataItalian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top frog legshind legs of frogs used as food; resemble chicken and cooked as chicken galantineboned poultry stuffed then cooked and covered with aspic; served cold fish ball, gefilte fishwell-seasoned balls of ground fish and eggs and crushed crumbs simmered in fish stock haggismade of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach ham and eggseggs (scrambled or fried) served with ham hashchopped meat mixed with potatoes and browned jambalayaspicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery kabob, kebab, shish kebabcubes of meat marinated and cooked on a skewer usually with vegetables kedgereea dish of rice and hard-boiled eggs and cooked flaked fish seafood Newburgseafood in Newburg sauce served on toast or rice lobster thermidordiced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned lutefisk, lutfiskdried cod soaked in a lye solution before boiling to give it a gelatinous consistency macedoinemixed diced fruits or vegetables; hot or cold meatballground meat formed into a ball and fried or simmered in broth meat loaf, meatloafa baked loaf of ground meat moussakacasserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs osso bucosliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables bone marrow, marrowvery tender and very nutritious tissue from marrowbones pheasant under glassa dish of roast pheasant served in a manner characteristic of expensive restaurants pilaf, pilaff, pilau, pilawrice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes pizza, pizza pieItalian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese poiHawaiian dish of taro root pounded to a paste and often allowed to ferment pork and beansdried beans cooked with pork and tomato sauce porridgesoft food made by boiling oatmeal or other meal or legumes in water or milk until thick potpiedeep-dish meat and vegetable pie or a meat stew with dumplings rijstafel, rijstaffel, rijsttaffeldish originating in Indonesia; a wide variety of foods and sauces are served with rice Italian rice, risottorice cooked with broth and sprinkled with grated cheese rouladea dish consisting of a slice of meat that is rolled around a filling and cooked Salisbury steakground beef patty usually with a sauce sauerbratenpot roast marinated several days in seasoned vinegar before cooking; usually served with potato dumplings sauerkrautshredded cabbage fermented in brine scallopine, scallopinisauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour scampilarge shrimp sauteed in oil or butter and garlic Scotch egghard-cooked egg encased in sausage meat then breaded and deep-fried Scotch woodcockcreamy scrambled eggs on toast spread with anchovy paste scrapplescraps of meat (usually pork) boiled with cornmeal and shaped into loaves for slicing and frying spaghetti and meatballsspaghetti with meatballs in a tomato sauce Spanish ricespicy rice with tomatoes and onions and green peppers cannibal mound, steak tartare, tartar steakground beef mixed with raw egg and e.g. onions and capers and anchovies; eaten raw pepper steakstrips of steak sauteed with green peppers and onions pepper steak, peppered steak, steak au poivresteak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce beef Stroganoffsauteed strips of beef and mushrooms in sour cream sauce served with noodles stuffed cabbageparboiled head of cabbage scooped out and filled with a hash of chopped e.g. beef or ham and baked; served with tomato or cheese sauce kishke, stuffed derma(Judaism) roasted fowl intestines with a seasoned filling of matzo meal and suet stuffed peppersparboiled green peppers stuffed usually with rice and meat and baked briefly hot stuffed tomato, stuffed tomatotomato cases filled with various mixtures and baked briefly cold stuffed tomato, stuffed tomatotomato cases filled with various salad mixtures and served cold succotashfresh corn and lima beans with butter or cream sukiyakithin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce sashimivery thinly sliced raw fish sushirice (with raw fish) wrapped in seaweed Swiss steaksteak braised in tomato and onion mixture tamalecorn and cornmeal dough stuffed with a meat mixture then wrapped in corn husks and steamed tamale piea meat mixture covered with cornbread topping that resembles a Mexican dish tempuravegetables and seafood dipped in batter and deep-fried teriyakibeef or chicken or seafood marinated in spicy soy sauce and grilled or broiled terrinea pate or fancy meatloaf baked in an earthenware casserole Welsh rabbit, Welsh rarebit, rarebitcheese melted with ale or beer served over toast Wiener schnitzel, schnitzeldeep-fried breaded veal cutlets tacoa tortilla rolled cupped around a filling burritoa flour tortilla folded around a filling tostadaa flat tortilla with various fillings piled on it frijoles refritos, refried beansdried beans cooked and mashed and then fried in lard with various seasonings couscousa spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew ramekin, ramequina cheese dish made with egg and bread crumbs that is baked and served in individual fireproof dishes mold, moulda dish or dessert that is formed in or on a mold fat-soluble vitaminany vitamin that is soluble in fats water-soluble vitaminany vitamin that is soluble in water food, nutrient any substance that can be metabolized by an animal to give energy and build tissue 2v give nourishment to Syn|Hyper nourish, nutrify feed, give give food to |
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