Makan, Minum, dan Menyajikan Makanan - Konsistensi dan Tekstur

lacking moisture or liquid

(of food) having a firm, dry texture that makes a sharp, crunching sound when broken or bitten

(of food) containing or cooked in a lot of oil

showing a smooth, soft, and luxurious quality similar to the feel of velvet fabric

having a sweet taste, often resembling or containing sugar

having the sweet and rich taste or qualities of honey

damaged or altered by exposure to excessive heat or fire, resulting in a charred or blackened appearance and often an undesirable flavor

(of food, particularly meat) hard to chew or cut

providing essential nutrients

having a soft and pulpy texture, often lacking firmness

(of food) easy to chew or cut

having a rich, creamy, and smooth flavor similar to butter

(of food) requiring to be chewed a lot in order to be swallowed easily

having a smooth and soft texture

easily breaking into small pieces when pressed

firm and making a crisp sound when pressed, stepped on, or chewed

(of food) having a hard or crisp covering or outer layer

easily harmed or destroyed

having a soft and pliable quality reminiscent of raw or partially cooked dough, often characterized by a tender feel

(of drinks) carbonated and having bubbles of gas

having a texture that easily breaks into small, thin layers or pieces

light and soft in texture, giving a feeling of coziness or warmth

having a soft and sticky consistency

(of food) having a lot of liquid and tasting fresh or flavorful

having a fine and smooth surface that is pleasant to the touch

having a thick consistency that clings to surfaces when in contact

having a surface that is even and free from roughness or irregularities

juicy and full of flavor

easy to chew, swallow, and process in the digestive system

(of food or similar products) containing little or no fat

resembling or containing flour, often being dry, powdery, or soft

(of substances) challenging for the body to break down and digest

containing menthol, imparting a cooling and refreshing quality, often associated with medicinal or soothing properties

containing a lot of milk or made primarily from milk

(of food) having a liquid or watery consistency

(of food) having tough strands that are hard to chew

having a texture that is dry, powdery, crumbly, and similar to chalk

(of food or drink) containing a small amount of calories