Hozzávalók - Vágott hús
Itt megtanulhat néhány angol szót, amelyek a különböző húsdarabokhoz kapcsolódnak, mint például a "filé", "szelet" és "steak".
Áttekintés
Villámkártyák
Betűzés
Kvíz
a cut of beef taken from the shoulder area of the animal, known for its flavorful and versatile qualities
vállhús
a cut of meat from the lower portion of an animal's leg, known for its rich flavor when cooked
boka
a meat cut that includes a bone with an elongated shape
hosszú csont
the joint or knuckle of a pig's front or hind leg, often used in cooking for its flavorful meat
sertés csülök
a cut of meat taken from the front part of the lower leg of an animal
láb
beef that is taken from an animal's back, typically a cow, which is of high quality
hátizsír
a lean and flavorful cut of meat located on the underside of an animal, typically used for dishes like fajitas or stir-fries
oldalas
meat from the upper part of the back legs of a cow, which is of high quality
farokhús
a tender and well-marbled cut of meat located towards the back of an animal
rövid hátszín
meat that is cut from near the backbone of a pig or cow, which is of high quality
bélszín
a cut of pork taken from the lower part of the pig's rib cage
pótló borda
a fatty and flavorful cut of meat obtained from the underside of a pig
sertés hasaalja
the meat from the hind leg of a pig that is typically cured, similar to ham
sonka
a cut of pork that consists primarily of the fatty layer beneath the skin
zsír
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
boston butt
a thin piece of meat that is cut into a thick slice and usually broiled or fried
a pulykahús
a small, tender cut of lamb meat attached to the rib bone, typically taken from the rib, loin, or shoulder
bárányborda
a lean and tender cut of meat from the back of the pig, commonly used for roasting
sertéskaraj
meat from the wing of a duck, chicken, etc., eaten as food
csirke szárny
a piece of meat from a pig or lamb which is attached to the front ribs
bordas
a cut of meat that comes from the lower belly or underside of the cow
marhahús tál
a cut of pork, typically from the upper part of the shoulder
piknik váll
a cut from the rib area of an animal, often known for its tender and flavorful qualities
oldal
a thick slice of beef that is often cooked by grilling
marhahús steak
the soft part of the body of an animal, between the skin and bones
hús
a large cut of meat from the area where two or more bones meet, typically including a part of the bone
húskészítmény
a thin, boneless slice of meat that is coated in breadcrumbs and fried
escalope
the hindquarter or leg of an animal, often referring to a cut of meat from that region
comb
a cut of meat from the lower part of an animal's leg, often used for its rich flavor and gelatinous texture
térd
a cut of meat derived from the neck region of an animal, typically used in stews, soups, and braised dishes
nyak
a cut of beef taken from the hindquarters of the animal
rump 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
T-bone steak
the upper part of a bird's leg, often used as a meaty portion for cooking and eating
comb
(of food, particularly meat or fish) having had the bones removed, typically making it easier to prepare and eat
csont nélküli
a tender cut of beef taken from the short loin, characterized by its distinctive strip of fat
csíkos steak
small strips of fish or poultry that are typically breaded and deep-fried, similar to fish fingers or chicken tenders
goujon
small strips or cubes of bacon or salt pork that are typically used as a flavoring ingredient in French cuisine
lardon
a piece of boneless meat or fish cut from near the ribs of an animal
filé
a large section of meat initially separated from the carcass during butchering, containing major muscle groups and bones
primal vágás
a smaller portion of meat that is taken from a primal cut during butchering, typically containing specific muscles or sections
alap szakaszon aluli vágás
a flavorful cut of beef taken from the rib section of the cow, known for its tenderness and marbling
ribeye
a rolled dish typically made by wrapping meat, fish, or vegetables around a filling and then cooking it
röld
the meat from the breast portion of a turkey, typically boneless and skinless, and commonly used in cooking for its lean and flavorful meat
pulykamel