Élelmiszer Hozzávalók - Vágott hús
Itt megtanulhat néhány angol szót, amelyek a különböző húsdarabokhoz kapcsolódnak, mint például a "filé", "szelet" és "steak".
Áttekintés
Villámkártyák
Betűzés
Kvíz
meat cut from the chest of an animal, especially a cow
mell,brisket
a cut of beef taken from the shoulder area of the animal, known for its flavorful and versatile qualities
a cut of meat from the lower portion of an animal's leg, known for its rich flavor when cooked
boka,hús a lábszárról
a meat cut that includes a bone with an elongated shape
hosszú csont,hosszú vágás
a meaty cut of beef taken from the tail of a cow
farkas marha,marhafarok
the joint or knuckle of a pig's front or hind leg, often used in cooking for its flavorful meat
a cut of meat taken from the front part of the lower leg of an animal
láb,borda
beef that is taken from an animal's back, typically a cow, which is of high quality
hátizsír,borda
a lean and flavorful cut of meat located on the underside of an animal, typically used for dishes like fajitas or stir-fries
oldalas,flank steak
meat from the upper part of the back legs of a cow, which is of high quality
farokhús,sárgabarack
a tender and well-marbled cut of meat located towards the back of an animal
rövid hátszín,rövid filé
meat that is cut from near the backbone of a pig or cow, which is of high quality
a fatty and flavorful cut of meat obtained from the underside of a pig
the meat from the hind leg of a pig that is typically cured, similar to ham
a cut of pork that consists primarily of the fatty layer beneath the skin
zsír,szalonna
a pork cut from the upper shoulder, used in barbecue and slow-cooking for its rich flavor and marbling, often for pulled pork and stews
a thin piece of meat that is cut into a thick slice and usually broiled or fried
a pulykahús,szeletelt hús
the lower joint of the leg of a fowl, eaten as food
dob,csirke láb
a small, tender cut of lamb meat attached to the rib bone, typically taken from the rib, loin, or shoulder
a lean and tender cut of meat from the back of the pig, commonly used for roasting
a piece of meat from a pig or lamb which is attached to the front ribs
bordas,borda rack
a cut of beef attached to the rib bones
rövid bordák,marha bordák
meat taken from the upper part of the front leg of an animal
váll,vállhús
a cut of meat that comes from the lower belly or underside of the cow
a lean cut of meat, typically from the hindquarters of an animal
kör,kerek hús
a cut of pork, typically from the upper part of the shoulder
a cut from the rib area of an animal, often known for its tender and flavorful qualities
oldal,bordás
a thick slice of beef that is often cooked by grilling
marhahús steak,bifsztek
a large cut of meat from the area where two or more bones meet, typically including a part of the bone
a thin, boneless slice of meat that is coated in breadcrumbs and fried
the hindquarter or leg of an animal, often referring to a cut of meat from that region
comb,hátulsó láb
a cut of meat from the lower part of an animal's leg, often used for its rich flavor and gelatinous texture
a cut of meat derived from the neck region of an animal, typically used in stews, soups, and braised dishes
nyak,nyakhús
a cut of beef taken from the hindquarters of the animal
rump steak,farok steak
a cut of beef from the loin region that contains a T-shaped bone, with tenderloin on one side and strip steak on the other
the upper part of a bird's leg, often used as a meaty portion for cooking and eating
(of food, particularly meat or fish) having had the bones removed, typically making it easier to prepare and eat
csont nélküli,csontozott
a tender cut of beef taken from the short loin, characterized by its distinctive strip of fat
small strips of fish or poultry that are typically breaded and deep-fried, similar to fish fingers or chicken tenders
small strips or cubes of bacon or salt pork that are typically used as a flavoring ingredient in French cuisine
a piece of boneless meat or fish cut from near the ribs of an animal
a large section of meat initially separated from the carcass during butchering, containing major muscle groups and bones
a smaller portion of meat that is taken from a primal cut during butchering, typically containing specific muscles or sections
a flavorful cut of beef taken from the rib section of the cow, known for its tenderness and marbling
a rolled dish typically made by wrapping meat, fish, or vegetables around a filling and then cooking it
röld,töltött hús
the meat from the breast portion of a turkey, typically boneless and skinless, and commonly used in cooking for its lean and flavorful meat