Az Érzékszervi Tapasztalatokat Leíró Melléknevek - Az ételkészítés melléknevei

(of food) heated and ready for consumption

főtt, elkészített

(of food) not having been heated or prepared for eating

nyers, nem főtt

(of food) having been left on heat for too long, resulting in a loss of moisture, flavor, and tenderness

túl főtt, túlfőtt

not cooked sufficiently, resulting in a raw or partially cooked state

alapján sült, nem megfőtt

cooked in very hot oil

sült, főtt

cooked with dry heat, particularly in an oven

sütött, sülthús

(of food) having been cooked by exposure to dry heat, typically in an oven or over an open flame, resulting in a crispy or browned exterior

sült, pörkölt

having been cooked over direct heat, often on a grill, resulting in a charred or seared exterior

grillezett, grillen sült

(of food) preserved and stored in a sealed container, typically made of metal

konzervált, konzervdobozos

having been made at home, rather than in a factory or store, especially referring to food

házi készítésű, otthoni készítésű

related to foods that have not been exposed to heat or any form of cooking

nyers

(of food) having been cut into thin, flat pieces or segments

szeletelt, vágott

shredded into small pieces or fine fragments, typically using a grater

reszelt, reszelve

having a temperature that is only slightly warm

langyos, meleg

having to do with the preparation, cooking, or presentation of food

gasztronómiai

(of food) having portions or pieces small enough to be easily eaten in one or two bites

falatnyi, kisebb falat