"dish" | Definition and Related Words

dish

Noun

A piece of dishware normally used as a container for holding or serving food (synset 103211629)
"we gave them a set of dishes for a wedding present"
is a type of:
- container - any object that can be used to hold things (especially a large metal boxlike object of standardized dimensions that can be loaded from one form of transport to another)
- crockery, dishware - tableware (eating and serving dishes) collectively
subtypes:
- bowl - a dish that is round and open at the top for serving foods
- butter dish - a small dish (often with a cover) for holding butter at the table
- casserole - large deep dish in which food can be cooked and served
- coquille - a dish in the form of a scallop shell
- boat, gravy boat, gravy holder, sauceboat - a dish (often boat-shaped) for serving gravy or sauce
- petri dish - a shallow dish used to culture bacteria
- ramekin, ramequin - a small fireproof dish used for baking and serving individual portions
- serving dish - a dish used for serving food
- sugar bowl - a dish in which sugar is served
- watch glass - laboratory glassware; a shallow glass dish used as an evaporating surface or to cover a beaker
A particular item of prepared food (synset 107572999)
"she prepared a special dish for dinner"

is a type of: aliment, alimentation, nourishment, nutriment, nutrition, sustenance, victuals - a source of materials to nourish the body
subtypes:
- 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
- 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
- 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
- buffalo wing - crisp spicy chicken wings
- barbecued wing - chicken wings cooked in barbecue sauce
- 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
- boiled dinner, new england 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, chili con carne - ground beef and chili peppers or chili powder often with tomatoes and kidney beans
- chop suey - meat 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 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) in thick white sauce; 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
- egg roll, spring roll - minced vegetables and meat wrapped in a pancake and fried
- 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
- 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 - thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce
- sashimi - very thinly sliced raw fish
- sushi - rice (with raw fish) wrapped in seaweed
- swiss steak - steak braised in tomato and onion mixture
- tamal, tamale - dough stuffed with a meat mixture and sometimes 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
- rarebit, welsh rabbit, welsh rarebit - cheese melted with ale or beer served over toast
- schnitzel, wiener 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
has:
- topping - a flavorful addition on top of a dish
- fixings, ingredient - food that is a component of a mixture in cooking
- sauce - flavorful relish or dressing or topping served as an accompaniment to food
is a part of: meal, repast - the food served and eaten at one time
The quantity that a dish will hold (synset 113789036)
"they served me a dish of rice"

is a type of: containerful - the quantity that a container will hold

same as: dishful
A very attractive or seductive looking woman (synset 110633512)
is a type of: adult female, woman - an adult female person (as opposed to a man)

same as: beauty, knockout, looker, lulu, mantrap, peach, ravisher, smasher, stunner, sweetheart
Directional antenna consisting of a parabolic reflector for microwave or radio frequency radiation (synset 103212026)
is a type of: directional antenna - an antenna that transmits or receives signals only in a narrow angle

subtypes: scanner - a radar dish that rotates or oscillates in order to scan a broad area
is a part of:
- microwave radar, radar, radio detection and ranging, radiolocation - measuring instrument in which the echo of a pulse of microwave radiation is used to detect and locate distant objects
- radio reflector, radio telescope - astronomical telescope that picks up electromagnetic radiations in the radio-frequency range from extraterrestrial sources
same as: dish aerial, dish antenna, saucer
An activity that you like or at which you are superior (synset 100433821)
"chemistry is not my cup of tea"; "his bag now is learning to play golf"; "marriage was scarcely his dish"

is a type of: activity - any specific behavior

same as: bag, cup of tea

Verb

Provide (usually but not necessarily food) (synset 201182648)
"We serve meals for the homeless"; "She dished out the soup at 8 P.M."; "The entertainers served up a lively show"

is a type of: cater, ply, provide, supply - give what is desired or needed, especially support, food or sustenance

subtypes: plank - cook and serve on a plank

same as: dish out, dish up, serve, serve up

verb group: help, serve - help to some food; help with food or drink
Make concave;
Shape like a dish (synset 200264357)
is a type of: form, shape - give shape or form to

dish

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