alimentation

/ˈæləmənˌteɪʃən/

/æləmənˈteɪʃən/

Definitions of alimentation

1. noun

   the act of supplying food and nourishment
   synonyms: feeding

   types:

   lactation, suckling

   feeding an infant by giving suck at the breast

   infant feeding

   feeding an infant

   forced feeding, gavage

   feeding that consists of the delivery of a nutrient solution (as through a nasal tube) to someone who cannot or will not eat

   IV, intravenous feeding

   administration of nutrients through a vein

   overfeeding

   excessive feeding

   spoonfeeding

   feeding someone (as a baby) from a spoon

   TPN, hyperalimentation, total parenteral nutrition

   administration of a nutritionally adequate solution through a catheter into the vena cava; used in cases of long-term coma or severe burns or severe gastrointestinal syndromes

   demand feeding

   feeding a baby or animal whenever it shows a need

   nasogastric feeding

   feeding consisting of delivering liquid nutrients through a tube passing through the nose and into the stomach

   gastrogavage

   feeding a nutrient solution into the stomach through a tube through a surgically created opening

   breast feeding, nursing

   nourishing at the breast

   schedule feeding

   feeding a baby or animal according to a fixed schedule (e.g., every 4 hours)

   type of:

   provision, supply, supplying

   the activity of supplying or providing something
2. noun

   a source of materials to nourish the body
   synonyms: aliment, nourishment, nutriment, nutrition, sustenance, victuals

   types:

   milk

   produced by mammary glands of female mammals for feeding their young

   course

   part of a meal served at one time

   dainty, delicacy, goody, kickshaw, treat

   something considered choice to eat

   dish

   a particular item of prepared food

   fast food

   inexpensive food (hamburgers or chicken or milkshakes) prepared and served quickly

   finger food

   food to be eaten with the fingers

   ingesta

   solid and liquid nourishment taken into the body through the mouth

   kosher

   food that fulfills the requirements of Jewish dietary law

   meal, repast

   the food served and eaten at one time

   mess

   soft semiliquid food

   mince

   food chopped into small bits

   puree

   food prepared by cooking and straining or processed in a blender

   stodge

   heavy and filling (and usually starchy) food

   wheat germ

   embryo of the wheat kernel; removed before milling and eaten as a source of vitamins

   vitamin

   any of a group of organic substances essential in small quantities to normal metabolism

   mother's milk

   milk secreted by a woman who has recently given birth

   colostrum, foremilk

   milky fluid secreted for the first day or two after parturition

   mess

   a meal eaten in a mess hall by service personnel

   square meal

   a substantial and nourishing meal

   potluck

   whatever happens to be available especially when offered to an unexpected guest or when brought by guests and shared by all

   refection

   a light meal or repast

   breakfast

   the first meal of the day (usually in the morning)

   brunch

   combination breakfast and lunch; usually served in late morning

   dejeuner, lunch, luncheon, tiffin

   a midday meal

   afternoon tea, tea, teatime

   a light midafternoon meal of tea and sandwiches or cakes

   dinner

   the main meal of the day served in the evening or at midday

   supper

   a light evening meal; served in early evening if dinner is at midday or served late in the evening at bedtime

   buffet

   a meal set out on a buffet at which guests help themselves

   picnic

   any informal meal eaten outside or on an excursion

   bite, collation, snack

   a light informal meal

   nosh-up

   a large satisfying meal

   ploughman's lunch

   a meal consisting of a sandwich of bread and cheese and a salad

   banquet, feast, spread

   a meal that is well prepared and greatly enjoyed

   entree, main course

   the principal dish of a meal

   piece de resistance

   the most important dish of a meal

   adobo

   a dish of marinated vegetables and meat or fish; served with rice

   entremets, side dish, side order

   a dish that is served with, but is subordinate to, a main course

   special

   a dish or meal given prominence in e.g. a restaurant

   casserole

   food cooked and served in a casserole

   appetiser, appetizer, starter

   food or drink to stimulate the appetite (usually served before a meal or as the first course)

   soup

   liquid food especially of meat or fish or vegetable stock often containing pieces of solid food

   stew

   food prepared by stewing especially meat or fish with vegetables

   paella

   saffron-flavored dish made of rice with shellfish and chicken

   viand

   a choice or delicious dish

   choice morsel, tidbit, titbit

   a small tasty bit of food

   savory, savoury

   an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre

   confection, sweet

   a food rich in sugar

   afters, dessert, sweet

   a 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

   mousse

   a light creamy dish made from fish or meat and set with gelatin

   pudding

   any of various soft thick unsweetened baked dishes

   custard

   sweetened mixture of milk and eggs baked or boiled or frozen

   turnover

   a dish made by folding a piece of pastry over a filling

   timbale

   individual 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 stick

   a long fillet of fish breaded and fried

   gelatin, jelly

   an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods

   buffalo wing

   crisp spicy chicken wings

   barbecued wing

   chicken wings cooked in barbecue sauce

   BBQ, barbecue, barbeque

   meat that has been barbecued or grilled in a highly seasoned sauce

   biriani, biryani

   an Indian dish made with highly seasoned rice and meat or fish or vegetables

   escalope de veau Orloff

   lightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly

   saute

   a dish of sauteed food

   cake, patty

   small flat mass of chopped food

   veal parmesan, veal parmigiana

   sauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce

   veal cordon bleu

   thin slices of veal stuffed with cheese and ham and then sauteed

   sandwich plate

   a serving consisting of a sandwich or sandwiches with garnishes

   snack food

   food for light meals or for eating between meals

   salad

   food 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, applesauce

   puree of stewed apples usually sweetened and spiced

   boiled egg, coddled egg

   egg cooked briefly in the shell in gently boiling water

   dropped egg, poached egg

   egg cooked in gently boiling water

   scrambled eggs

   eggs beaten and cooked to a soft firm consistency while stirring

   deviled egg, stuffed egg

   halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white

   baked egg, egg en cocotte, shirred egg

   egg cooked individually in cream or butter in a small ramekin

   omelet, omelette

   beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly

   souffle

   light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit

   fried egg

   eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides

   coq au vin

   chicken and onions and mushrooms braised in red wine and seasonings

   chicken provencale

   chicken cooked in a sauce made with tomatoes, garlic, and olive oil

   chicken and rice

   rice and chicken cooked together with or without other ingredients and variously seasoned

   moo goo gai pan

   a Cantonese dish of chicken and sauteed vegetables

   bacon and eggs

   eggs (fried or scrambled) served with bacon

   barbecued spareribs, spareribs

   baked or roasted with a spicy sauce

   beef Bourguignonne, boeuf Bourguignonne

   beef and mushrooms and onions stewed in red wine and seasonings

   beef Wellington, filet de boeuf en croute

   rare-roasted beef tenderloin coated with mushroom paste in puff pastry

   bitok

   a 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 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

   bubble and squeak

   leftover cabbage fried with cooked potatoes and sometimes meat

   pasta

   a dish that contains pasta as its main ingredient

   Belgian beef stew, 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

   chicken cordon bleu

   thin slices of chicken stuffed with cheese and ham and then sauteed

   Maryland chicken

   chicken fried than oven-baked and served with milk gravy

   chicken paprika, chicken paprikash

   chicken simmered in broth with onions and paprika then mixed with sour cream

   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

   chop suey

   meat or fish stir-fried with vegetables; seasoned with ginger, garlic, and soy sauce; served with rice

   chow mein

   chop suey served with fried noodles

   coquille

   seafood served in a scallop shell

   coquilles Saint-Jacques

   scallops in white wine sauce served in scallop shells

   croquette

   minced cooked meats or vegetables formed into patties, breaded, and deep-fried

   cottage pie

   a dish of minced meat topped with mashed potatoes

   rissole

   minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat

   dolmas, stuffed grape leaves

   well-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock

   spring roll

   a thin fried snack filled with vegetables, meat, or seafood, originating in Asia

   eggs Benedict

   toasted English muffin topped with ham and a poached egg (or an oyster) and hollandaise sauce

   enchilada

   tortilla with meat filling baked in tomato sauce seasoned with chili

   falafel, felafel

   small croquette of mashed chick peas or fava beans seasoned with sesame seeds

   fish and chips

   fried fish and french-fried potatoes

   fondu, fondue

   hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped

   fondu, fondue

   cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces

   French toast

   bread slice dipped in egg and milk and fried; topped with sugar or fruit or syrup

   Chinese fried rice, fried rice

   boiled rice mixed with scallions and minced pork or shrimp and quickly scrambled with eggs

   frittata

   Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top

   frog legs

   hind legs of frogs used as food; resemble chicken and cooked as chicken

   galantine

   boned poultry stuffed then cooked and covered with aspic; served cold

   fish ball, gefilte fish

   well-seasoned balls of ground fish and eggs and crushed crumbs simmered in fish stock

   haggis

   made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach

   ham and eggs

   eggs (scrambled or fried) served with ham

   hash

   chopped meat mixed with potatoes and browned

   jambalaya

   spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery

   kabob, kebab, shish kebab

   cubes of meat marinated and cooked on a skewer usually with vegetables

   kedgeree

   a dish of rice and hard-boiled eggs and cooked flaked fish

   seafood Newburg

   seafood in Newburg sauce served on toast or rice

   lobster thermidor

   diced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned

   lutefisk, lutfisk

   dried cod soaked in a lye solution before boiling to give it a gelatinous consistency

   macedoine

   mixed diced fruits or vegetables; hot or cold

   meatball

   ground meat formed into a ball and fried or simmered in broth

   meat loaf, meatloaf

   a baked loaf of ground meat

   moussaka

   casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs

   osso buco

   sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables

   bone marrow, marrow

   very tender and very nutritious tissue from marrowbones

   pheasant under glass

   a dish of roast pheasant served in a manner characteristic of expensive restaurants

   pilaf, pilaff, pilau, pilaw

   rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes

   pizza, pizza pie

   Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese

   poi

   Hawaiian dish of taro root pounded to a paste and often allowed to ferment

   pork and beans

   dried beans cooked with pork and tomato sauce

   porridge

   soft food made by boiling oatmeal or other meal or legumes in water or milk until thick

   potpie

   deep-dish meat and vegetable pie or a meat stew with dumplings

   rijstafel, rijstaffel, rijsttaffel

   dish originating in Indonesia; a wide variety of foods and sauces are served with rice

   Italian rice, risotto

   rice cooked with broth and sprinkled with grated cheese

   roulade

   a dish consisting of a slice of meat that is rolled around a filling and cooked

   Salisbury steak

   ground beef patty usually with a sauce

   sauerbraten

   pot roast marinated several days in seasoned vinegar before cooking; usually served with potato dumplings

   sauerkraut

   shredded cabbage fermented in brine

   scallopine, scallopini

   sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour

   scampi

   large shrimp sauteed in oil or butter and garlic

   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

   scrapple

   scraps of meat (usually pork) boiled with cornmeal and shaped into loaves for slicing and frying

   spaghetti and meatballs

   spaghetti with meatballs in a tomato sauce

   Spanish rice

   spicy rice with tomatoes and onions and green peppers

   cannibal mound, steak tartare, tartar steak

   ground beef mixed with raw egg and e.g. onions and capers and anchovies; eaten raw

   pepper steak

   strips of steak sauteed with green peppers and onions

   pepper steak, peppered steak, 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

   stuffed cabbage

   parboiled 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 peppers

   parboiled green peppers stuffed usually with rice and meat and baked briefly

   hot stuffed tomato, stuffed tomato

   tomato cases filled with various mixtures and baked briefly

   cold stuffed tomato, stuffed tomato

   tomato cases filled with various salad mixtures and served cold

   succotash

   fresh corn and lima beans with butter or cream

   sukiyaki

   a hot pot dish with beef, vegetables, tofu, and broth cooked briefly at the table, originating in Japan

   sashimi

   very thinly sliced raw fish

   sushi

   rice (with raw fish) wrapped in seaweed

   Swiss steak

   steak braised in tomato and onion mixture

   tamale

   corn and cornmeal dough stuffed with a meat mixture then wrapped in corn husks and steamed

   tamale pie

   a meat mixture covered with cornbread topping that resembles a Mexican dish

   tempura

   vegetables and seafood dipped in batter and deep-fried

   teriyaki

   beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled

   terrine

   a pate or fancy meatloaf baked in an earthenware casserole

   Welsh rabbit, Welsh rarebit, rarebit

   cheese melted with ale or beer served over toast

   Wiener schnitzel, schnitzel

   deep-fried breaded veal cutlets

   taco

   a tortilla rolled cupped around a filling

   burrito

   a flour tortilla folded around a filling

   tostada

   a flat tortilla with various fillings piled on it

   frijoles refritos, refried beans

   dried beans cooked and mashed and then fried in lard with various seasonings

   couscous

   a spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew

   ramekin, ramequin

   a cheese dish made with egg and bread crumbs that is baked and served in individual fireproof dishes

   mold, mould

   a dish or dessert that is formed in or on a mold

   fat-soluble vitamin

   any vitamin that is soluble in fats

   water-soluble vitamin

   any vitamin that is soluble in water

   dal

   an Indian stew made of simmered lentils or other legumes

   type of:

   food, nutrient

   any substance that can be metabolized by an animal to give energy and build tissue