식재료 - 과일과 채소의 부위와 종류

safe or suitable for eating

식용의, 먹어도 되는

not capable of being eaten or is not safe for consumption

먹을 수 없는, 식용이 아닌

a small, dry fruit that typically contains a single seed and is often surrounded by a hardened outer layer

아케네, 건조 과일

a plant seedpod that contains multiple seeds, such as peas or peanuts

콩류, 꼭지

a small fruit with a seed inside a hard shell that grows on some trees

견과류, 단단한 껍질을 가진 과일

a one-seeded fruit where the seed is fused with the fruit wall, commonly found in grasses and grains

카리옵시스, 건조 과일

a type of fruit that consists of an outer fleshy layer, a hard inner shell, and a single seed

드루프, 씨 열매

a dry, hard covering type of fruit that splits open to release seeds, such as in poppy seeds or okra

캡슐

a type of fruit that has a hard, pit-like stone (or seed) surrounded by fleshy edible fruit

씨가 있는 과일, 단단한 과일

a fruit with a central core surrounded by a fleshy layer

포메, 과일

any fruit with a sour taste, such as oranges, limes, and tangerines

감귤류

a cluster of small individual fruits that develop from separate ovaries within a single flower

집합 과일, 집합체 과일

a fruit formed from the fused ovaries of multiple flowers

복합과일, 다수의 과일

a type of fruit where the flesh comes from tissues other than the ovary

부속 과일, 보조 과일

not containing any seeds

씨없는, 씨가 없는

having an abundance of leaves or characterized by the presence of leaves

잎이 무성한, 푸르른

a variety of leafy vegetables that are commonly used as the base for salads

샐러드 채소, 샐러드 잎

the ball-shaped root of some plants that grows anew every year

전구, 구근

the main part of a plant that connects the roots to the twigs, leaves, and flowers

줄기, 차체

the underground part of a plant that absorbs water and minerals, sending it to other parts

뿌리

a swollen, underground stem or root of a plant that stores nutrients

덩이뿌리, 괴경

having or resembling tubers, which are thickened, fleshy underground stems or roots

덩이줄기 모양의, 덩이줄기 같은

a large long vegetable of the squash family with green skin and white flesh, grown on the ground

호박, 마로우

the central part of a fruit that typically contains seeds, like in apples, pears, and pineapples

심, 핵

a simple sugar that is commonly used as a sweetener or a source of energy in various food and medical products

덱스트로스

the soft, edible part of a fruit, typically rich in flavor and texture

과육, 살

the outer covering or shell of a seed or fruit

껍질, 외피

the liquid inside fruits and vegetables or the drink that we make from them

주스

a sweet, liquid substance produced by flowers and used by insects as a source of energy

넥타르, 꽃꿀

a natural substance found in fruits that is used as a thickening agent in food preparation

펙틴

the outer, protective layer of a fruit that can be removed

껍질, 피부

a tiny hard seed that is found in some fruits such as an apple, peach, etc.

씨앗, 핵

a small, hard seed or stone found inside certain fruits, such as peaches and cherries

씨, 핵

the spongy tissue found inside the stems and branches of plants

속, 중증

the soft, fibrous part of a fruit or vegetable

과육

the tough outer covering or skin of a fruit or vegetables

껍질, 피부

a small, hard object produced by a fruit or vegetable that can grow into a new one

씨앗

any of the inner parts of a fruit such as an orange, lemon, etc. that can be easily separated

세그먼트, 조각

the outer layer that covers a fruit, seed, or vegetable

껍질, 피부

the slender, elongated part of a plant that supports leaves, flowers, or fruits

줄기, 스태일

the hard seed or pit found inside certain fruits like peaches and cherries

씨앗, 돌

the flavorful outer layer of citrus fruit peel used to add tangy taste to dishes

제스트, 시트러스 껍질

a small, round nut with a hard shell, known for its rich flavor and used in cooking and snacks

헤이즐넛, 껍질 있는 너트

the central cylindrical part of the corn ear that is covered in tightly packed kernelsn

옥수수속, 옥수수줄기

a small opening or indentation on the surface of certain fruits or vegetables, often associated with the attachment point or reproductive structures, such as in potatoes, pineapples, and beans

눈(감자), 싹

a small flower or cluster of flowers that form the flowering head of vegetables like broccoli, cauliflower, and Brussels sprouts, commonly used in culinary applications

플로렛, 작은 꽃

the edible leafy greens or uppermost part of certain plants, used in culinary applications

잎, 상단

the tissue within a seed that provides nourishment to the developing embryo

배젖

the middle layer of a fruit found between the outer skin and the inner core or seed, typically fleshy in texture

중과피

the protective outer covering of a seed

씨앗 껍질, 씨껍질

the outermost layer or skin of a fruit

외과피

all the layers of tissue that make up the wall of a fruit

과피

(of plant or fruit tissue) soft, juicy, and succulent, often with a high water content

살이 많은, 즙이 많은

preserved or enhanced in flavor and appearance through the application of a sugary syrup or glaze

글레이즈, 설탕 코팅된

(of fruits or vegetables) excessively ripe or beyond the point of optimal freshness

너무 익은, 지나치게 익은

having had the pits or stones removed

핵이 제거된, 씨 없는

(of fruit or crop) fully developed and ready for consumption

익은, 성숙한

typical or customary for a specific time of year

계절의, 계절적

(particularly of food) having been dried in the sun

햇볕에 말린, 태양 건조된