an item of food consisting of two pieces of bread with

a bread roll of various shapes and flavorings, typically meat, cheese, or other filling between them, eaten as a
sweetened and often containing dried fruit. light meal.

the round fruit of a tree Fruit of the orange tree,

of the rose family, edible, of round shape,
which typically has thin thick and rough peel and
red or green skin and pulp divided into
crisp flesh. Many segments, bittersweet
varieties have been and very juicy
developed as dessert or
cooking fruit or for
making cider.

Food prepared with minced meat from cattle, pork or

poultry, usually seasoned with salt, pepper, garlic and a wafer-thin slice of potato fried or baked until crisp and
parsley, and a round, flat shape; It is usually grilled or eaten as a snack.
fried

an oval or round object laid by a female bird, reptile, fish,

or invertebrate, usually containing a developing embryo. a cold dish of various mixtures of raw or cooked
The eggs of birds are enclosed in a chalky shell, while vegetables, usually seasoned with oil, vinegar, or other
those of reptiles are in a leathery membrane. dressing and sometimes accompanied by meat, fish, or
other ingredients.

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a plant or part of a plant used as food, typically as
accompaniment to meat or fish, such as a cabbage, potato,
carrot, or bean.
the plant of the nightshade family that produces the potato
tubers on underground runners.
a tapering orange-colored root eaten as a vegetable.
the cultivated feathery-leaved plant of the parsley family
that yields this vegetable
a sweet food made with sugar or syrup combined with
fruit, chocolate, or nuts.
Sweet or salty pasta made with a dough of flour, butter,
eggs and other ingredients, baked until crispy; there is a
great variety of flavors, shapes and sizes, although the
most common are the sweet ones, round and of little
thickness.
a glossy red, or occasionally yellow, pulpy edible fruit that
is typically eaten as a vegetable or in salad.
a
frankfurter, especially one served hot in a long, soft roll
and topped with various condiments.
a small oval fruit with a hard pit and bitter flesh, green
when unripe and brownish black when ripe, used as food
and as a source of oil
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 he plant of the pea family that bears the peanut, which a thin, flat cake of batter, usually fried and turned in a pan.
develops in pods that ripen underground. It is widely Pancakes are usually eaten with syrup or rolled up with a
cultivated, especially in the southern US, and large filling.
quantities are used to make oil or animal feed.

the plant that produces the onion, with long rolled or the large melonlike fruit of a plant of the gourd family,
straplike leaves and spherical heads of greenish-white with smooth green skin, red pulp, and watery juice.
flowers.

a spherical green seed that is widely eaten as a vegetable. Fruit of the vine, edible, small and round or oval in shape,
the hardy Eurasian climbing plant that yields pods very thin skin and very juicy flesh; born together with
containing these seeds. others forming clusters.

Fruit of the cherry, edible, small and round, very bright

red and pulp more acid than cherry, with a bone inside.

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food made of flour, water, and yeast or another leavening
agent, mixed together and baked.
Liquid contained in certain tissues of organic bodies that
can be extracted by pressure, cooking, etc., or detached
by secretion.
Fruit of this plant, edible, in the form of an elongated
grain, of whitish color, and arranged in a panicle formed
by several spikelets that grows at the apex of the stem.
It preserves sweet that is made by cooking fruit, whole or
sliced, in a little water and with a proportion of sugar
equal to the weight of the fruit; You can also prepare it
with some vegetables such as carrot, tomato or pumpkin
the sweet and fleshy product of a tree or other plant that
contains seed and can be eaten as food.
Soft part, formed mainly by muscles, the body of man
and some animals.
Manufactured product that is elaborated with these seeds
and that, generally, is enriched with vitamins and other
nutritious substances.
Liquid and
white substance secreted by the breasts of females of
mammals to feed their young and which is constituted by
casein, lactose, inorganic salts, suspended fat globules
and other substances; especially that produced by cows,
which serves as food and from which cheese, yogurt,
butter and other derivatives are obtained.
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the shrub of the bedstraw family that yields the coffee a sweet crystalline substance obtained from various plants,
seeds, two of which are contained in each red berry. especially sugar cane and sugar beet, consisting
Native to the Old World tropics, most coffee is grown in essentially of sucrose, and used as a sweetener in food and
tropical America. drink.

a powder obtained by grinding grain, typically wheat, and a viscous liquid derived from petroleum, especially for use
used to make bread, cakes, and pastry. as a fuel or lubricant.

a white crystalline substance that gives seawater its

characteristic taste and is used for seasoning or preserving a liquid dish, typically made by boiling meat, fish, or
food. vegetables, etc., in stock or water.

a hot drink made by infusing the dried, crushed leaves of Fresh cheese obtained by curdling milk, kept at 40 ° C and
the tea plant in boiling water. mixed with rennet, in a mold that allows the serum to be
eliminated by dripping.

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a dish originally from Italy consisting of dough made from a sweet, sticky, yellowish-brown fluid made by bees and
durum wheat and water, extruded or stamped into various other insects from nectar collected from flowers.
shapes and typically cooked in boiling water.

a colorless, transparent, odorless, tasteless liquid that Solid food obtained by ripening the milk curd once the
forms the seas, lakes, rivers, and rain and is the basis of serum is eliminated; their different varieties depend on
the fluids of living organisms. the origin of the milk used, the processing methods
followed and the degree of maturity reached.

Any marine invertebrate edible and intended for food

consumption, especially crustaceans and molluscs.
a pale yellow edible fatty substance made by churning
cream and used as a spread or in cooking.

a pungent-tasting yellow or brown paste made from the

crushed seeds of certain plants, typically eaten with meat
or used as a cooking ingredient.