solid food

Other forms: solid foods

Definitions of solid food

1. noun

   any solid substance (as opposed to liquid) that is used as a source of nourishment
   synonyms: food

   types:

   leftovers

   food remaining from a previous meal

   fresh food, fresh foods

   food that is not preserved by canning or dehydration or freezing or smoking

   convenience food

   any packaged dish or food that can be prepared quickly and easily as by thawing or heating

   chocolate

   a food made from roasted ground cacao beans

   baked goods

   foods (like breads and cakes and pastries) that are cooked in an oven

   loaf

   a quantity of food (other than bread) formed in a particular shape

   meat

   the flesh of animals (including fishes and birds and snails) used as food

   alimentary paste, pasta

   shaped and dried dough made from flour and water and sometimes egg

   health food

   any natural or prepared food popularly believed to promote good health

   junk food

   food that tastes good but is high in calories having little nutritional value

   breakfast food

   any food (especially cereal) usually served for breakfast

   garden truck, green goods, green groceries, produce

   fresh fruits and vegetable grown for the market

   coconut, coconut meat

   the edible white meat of a coconut; often shredded for use in e.g. cakes and curries

   dika bread

   somewhat astringent paste prepared by grinding and heating seeds of the African wild mango; a staple food of some African peoples

   fish

   the flesh of fish used as food

   seafood

   edible fish (broadly including freshwater fish) or shellfish or roe etc

   butter

   an edible emulsion of fat globules made by churning milk or cream; for cooking and table use

   yoghourt, yoghurt, yogurt

   a custard-like food made from curdled milk

   cheese

   a solid food prepared from the pressed curd of milk

   slop

   (usually plural) weak or watery unappetizing food or drink

   TV dinner

   a meal that is prepared in advance and frozen; can be heated and served

   stew meat

   tough meat that needs stewing to be edible

   ready-mix

   a commercial preparation containing most of the ingredients for a dish

   delicatessen, delicatessen food

   ready-to-eat food products

   takeaway, takeout, takeout food

   prepared food that is intended to be eaten off of the premises

   loaf sugar, sugar loaf, sugarloaf

   a large conical loaf of concentrated refined sugar

   baking chocolate, bitter chocolate, cooking chocolate

   pure unsweetened chocolate used in baking and icings and sauces and candy

   chocolate candy

   candy made with chocolate

   chocolate liquor

   the liquid or paste that is produced when cocoa beans are roasted and ground; the basis of all chocolate

   cocoa butter

   the vegetable fat from the cacao that is extracted from chocolate liquor; the basis for white chocolate

   cocoa powder

   the powdery remains of chocolate liquor after cocoa butter is removed; used in baking and in low fat and low calorie recipes and as a flavoring for ice cream

   bittersweet chocolate, dark chocolate, semi-sweet chocolate

   chocolate liquor with cocoa butter and small amounts of sugar and vanilla; lecithin is usually added

   couverture

   chocolate that contains at least 32 percent cocoa butter

   milk chocolate

   chocolate made from chocolate liquor with sugar and cocoa butter and powdered milk solids and vanilla and (usually) lecithin; the most common form of chocolate for eating; used in chocolate candy and baking and coatings

   white chocolate

   a blend of cocoa butter and milk solids and sugar and vanilla; used in candy bars and baking and coatings; not technically chocolate because it contains no chocolate liquor

   frozen yogurt

   a soft frozen dessert of sweetened flavored yogurt

   pastry

   any of various baked foods made of dough or batter

   cake

   baked goods made from or based on a mixture of flour, sugar, eggs, and fat

   pound cake

   rich loaf cake made of a pound each of butter and sugar and flour

   bird, fowl

   the flesh of a bird or fowl (wild or domestic) used as food

   game

   the flesh of wild animals that is used for food

   dark meat

   the flesh of the legs of fowl used as food

   raw meat

   uncooked meat

   red meat

   meat that is dark in color before cooking (as beef, venison, lamb, mutton)

   organs, variety meat

   edible viscera of a butchered animal

   cut, cut of meat

   a piece of meat that has been cut from an animal carcass

   cold cuts

   sliced assorted cold meats

   beef, boeuf

   meat from an adult domestic bovine

   carbonado

   a piece of meat (or fish) that has been scored and broiled

   halal

   (Islam) meat from animals that have been slaughtered in the prescribed way according to the shariah

   jerk, jerked meat, jerky

   meat (especially beef) cut in strips and dried in the sun

   pemican, pemmican

   lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians

   veal, veau

   meat from a calf

   horseflesh, horsemeat

   the flesh of horses as food

   mouton, mutton

   meat from a mature domestic sheep

   lamb

   the flesh of a young domestic sheep eaten as food

   porc, pork

   meat from a domestic hog or pig

   haslet

   heart and liver and other edible viscera especially of hogs; usually chopped and formed into a loaf and braised

   sausage

   highly seasoned minced meat stuffed in casings

   sausage meat

   any meat that is minced and spiced and cooked as patties or used to fill sausages

   headcheese

   sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig

   lunch meat, luncheon meat

   any of various sausages or molded loaf meats sliced and served cold

   bread, breadstuff, staff of life

   food made from dough of flour or meal and usually raised with yeast or baking powder and then baked

   bowtie pasta, farfalle

   pasta shaped with scalloped edges and pinched in the middle, suggestive of a bow tie

   noodle

   a ribbonlike strip of pasta

   orzo

   pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine

   spaghetti

   pasta in the form of long strings

   spaghettini

   thin spaghetti

   tortellini

   small, ring-shaped pasta stuffed with cheese, spinach, or other fillings

   ziti

   a short, hollow pasta shaped like a smooth tube

   rigatoni

   short, hollow, tube-shaped pasta with ridges

   fedelline

   extremely fine pasta thinner than vermicelli

   linguine, linguini

   pasta in long slender flat strips

   fettuccine, fettuccini

   pasta in flat strips wider than linguine

   vermicelli

   pasta in strings thinner than spaghetti

   macaroni

   pasta in the form of slender tubes

   lasagna, lasagne

   very wide flat strips of pasta

   penne

   pasta in short tubes with diagonally cut ends

   cappelletti, ravioli

   small circular or square cases of dough with savory fillings

   tagliatelle

   pasta cut in narrow ribbons

   manicotti

   large pasta tubes stuffed with chopped meat or mild cheese and baked in tomato sauce

   couscous

   a pasta made in northern Africa of crushed and steamed semolina

   dumpling

   a small ball or strip of boiled or steamed dough

   cereal

   a breakfast food prepared from grain

   muesli

   mixture of untoasted dry cereals and fruits

   edible fruit

   edible reproductive body of a seed plant especially one having sweet flesh

   veg, vegetable, veggie

   edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant

   eater

   any green goods that are good to eat

   copra

   the dried meat of the coconut from which oil is extracted

   saltwater fish

   flesh of fish from the sea used as food

   freshwater fish

   flesh of fish from fresh water used as food

   calamari, calamary, squid

   (Italian cuisine) squid prepared as food

   octopus

   tentacles of octopus prepared as food

   escargot, snail

   edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic

   periwinkle, winkle

   small edible marine snail; steamed in wine or baked

   whelk

   large marine snail much used as food in Europe

   panfish

   any of numerous small food fishes; especially those caught with hook and line and not available on the market

   stockfish

   fish cured by being split and air-dried without salt

   shellfish

   meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)

   anchovy

   tiny fishes usually canned or salted; used for hors d'oeuvres or as seasoning in sauces

   eel

   the fatty flesh of eel; an elongate fish found in fresh water in Europe and America; large eels are usually smoked or pickled

   gray mullet, grey mullet, mullet

   highly valued lean flesh of marine or freshwater mullet

   alewife

   flesh of shad-like fish abundant along the Atlantic coast or in coastal streams

   schrod, scrod

   flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled

   haddock

   lean white flesh of fish similar to but smaller than cod; usually baked or poached or as fillets sauteed or fried

   hake

   the lean flesh of a fish similar to cod

   prawn, shrimp

   any of various edible decapod crustaceans

   trout

   flesh of any of several primarily freshwater game and food fishes

   whitefish

   any market fish--edible saltwater fish or shellfish--except herring

   rock salmon

   any of several coarse fishes (such as dogfish or wolffish) when used as food

   salmon

   flesh of any of various marine or freshwater fish of the family Salmonidae

   shad

   bony flesh of herring-like fish usually caught during their migration to fresh water for spawning; especially of Atlantic coast

   smelt

   small cold-water silvery fish; migrate between salt and fresh water

   hard roe, roe

   fish eggs or egg-filled ovary; having a grainy texture

   milt, soft roe

   fish sperm or sperm-filled reproductive gland; having a creamy texture

   stick

   a rectangular quarter pound block of butter or margarine

   clarified butter, drawn butter

   butter made clear by heating and removing the sediment of milk solids

   beurre noisette, brown butter

   clarified butter browned slowly and seasoned with vinegar or lemon juice and capers

   Meuniere butter, lemon butter

   clarified butter browned slowly and seasoned with lemon juice and parsley

   blueberry yogurt

   yogurt with sweetened blueberries or blueberry jam

   cream cheese

   soft unripened cheese made of sweet milk and cream

   triple cream, triple creme

   fresh soft French cheese containing at least 72% fat

   cottage cheese, farm cheese, farmer's cheese, pot cheese

   mild white cheese made from curds of soured skim milk

   process cheese, processed cheese

   made by blending several lots of cheese

   bleu, blue cheese

   cheese containing a blue mold

   Brie

   a soft, creamy, white cheese; milder than Camembert

   brick cheese

   semisoft sweet American cheese from whole milk in a brick form

   Camembert

   rich soft creamy French cheese

   American cheese, Armerican cheddar, cheddar, cheddar cheese

   hard smooth-textured cheese; originally made in Cheddar in southwestern England

   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

   chevre, goat cheese

   cheese made from goats' milk

   Gouda, Gouda cheese

   a Dutch cheese made from cow's milk, usually shaped into wheels that are covered with wax

   grated cheese

   hard or semihard cheese grated

   hand cheese

   any cheese originally molded by hand

   Liederkranz

   a soft cheese with a strong odor and flavor

   Limburger

   a soft white cheese with a very strong pungent odor and flavor

   mozzarella

   mild white Italian cheese

   Muenster

   semisoft pale-yellow cheese

   Parmesan

   hard dry sharp-flavored Italian cheese; often grated

   quark, quark cheese

   fresh unripened cheese of a smooth texture made from pasteurized milk, a starter, and rennet

   ricotta

   soft Italian cheese like cottage cheese

   string cheese

   cheese formed in long strings twisted together

   Swiss cheese

   hard pale yellow cheese with many holes from Switzerland

   Velveeta

   trademark: soft processed American cheese

   yak butter

   butter made from yaks' milk

   mostaccioli

   pasta somewhat resembling little moustaches

   scrapple

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

   type of:

   solid

   matter that is solid at room temperature and pressure