Aggettivi che Descrivono Esperienze Sensoriali - Aggettivi di preparazione del cibo

(of food) heated and ready for consumption

cotto, preparato

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

crudo, non cotto

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

cotto eccessivamente, troppo cotto

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

non cotto, cotto poco

cooked in very hot oil

fritto

cooked with dry heat, particularly in an oven

cuocere

(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

arrostito, tostato

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

grigliata

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

in scatola, conservato

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

fatto in casa

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

crudo

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

affettato, tagliato

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

grattugiato, tritato

having a temperature that is only slightly warm

tiepido, mezzo caldo

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

culinario

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

morsicati, piccole porzioni