Eating, Drinking and Serving - Consistency and Texture

smooth and soft to sight or hearing or touch or taste

containing sugar

with honey added

treated by heating to a high temperature but below the melting or fusing point

heavily seasoned with spices and then cooked at high heat until the spices form a dark, crusty coating on the surface of the food

providing abundant nourishment

resembling or containing or spread with butter

easily breakable into small pieces when pressed

easily harmed or destroyed

having the consistency of dough because of insufficient leavening or improper cooking

made of or resembling flakes

light, soft, and airy in texture, often characterized by a high degree of volume and a feathery appearance

soft and sticky

coated with or made of a substance that sticks when touched

tender and full of juice

capable of being converted into assimilable condition in the alimentary canal

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

resembling flour in fine powdery texture

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

containing, or impregnated with, menthol

having the consistency and appearance of soup

describing food that is high in carbohydrates and heavy that makes one feel very full

composed of or containing or resembling calcium carbonate or calcite or chalk