Melted:
E.g. asparagus with melted butter
E.g. asparagus with melted butter
Mashed:
crushed into a soft mass. E.g. Mash the fruit up with a fork.
Puréed:
/ˈpjʊəreɪd/ made into a purée. E.g. purée the potatoes through the sieve. Puréed carrots.
Thick: (of a liquid or a semi-liquid substance)
relatively firm in consistency. Not flowing very easily. E.g. For dessert, serve strawberries covered in thick sweet cream. The soup should be nice and thick.
Crushed:
broken into small pieces or into a powder by pressing hard. E.g. Add two cloves /kləʊvz/ of crushed garlic.
Minced:
/mɪnst/ (Am Eng. also ground) (food, especially meat) cut into very small pieces using a special machine (called a mincer). E.g. minced beef.
Shredded:
cut or torn into small pieces. Sp. cortar en tiras. E.g. Serve the fish on a bed of shredded lettuce.
Sliced:
cut into slices. E.g. sliced onions. A thinly sliced cucumber. A sliced loaf.
Slivered:
/ˈslɪvəd/ cut into small, thin, narrow pieces. E.g. slivered almonds.
Diced:
meat, vegetables, etc. cut into small square pieces. E.g. diced carrots.
Fluffy:
/ˈflʌfi/ (of food) soft, light and containing air. E.g. Beat the butter and sugar until soft and fluffy.
Spongy:
/ˈspʌndʒi/ soft and able to absorb water easily like a sponge. E.g. The bread had a spongy texture. A spongy cake.
Flaky:
/ˈfleɪki/ tending to break into small, thin pieces. E.g. flaky pastry. Flaky chocolate.
Crumbly:
/ˈkrʌmbli/ that easily breaks into very small pieces. E.g. crumbly cheese. The cake should have a light and crumbly texture.
Grainy:
/ˈɡreɪni/ having a rough surface or containing small bits, seeds, etc. E.g. soft cheese with a slightly grainy texture
Crispy:
/ˈkrɪspi/ (also crisp) pleasantly hard and dry. Sp. crujiente. E.g. crispy batter. Bake until the pastry is golden and crisp.
Crunchy:
/ˈkrʌntʃi/ firm and crisp and making a sharp sound when you bite or crush it. Sp. crujiente. E.g. a crunchy salad.
Limp:
not stiff or firm. E.g. a limp salad.
Tough:
/ tʌf/ (meat) difficult to cut or chew. E.g. the hastily prepared steak was tough.
Tender:
(of food) easy to bite through and cut. E.g. This meat is extremely tender. Boil the beans until they are tender.
Lumpy:
/ˈlʌmpi/ full of lumps (Sp. grumos). E.g. lumpy sauce. A lumpy white sauce (also béchamel (sauce)/ˈbeɪʃəmel/)
Smooth:
/smuːð/ (of a liquid mixture) without any lumps. Sp. sin grumos, homogéneo. E.g. Mix the flour with the milk to form a smooth paste.
Granulated:
/ˌɡrænjuleɪtɪd/ formed into grains or particles. E.g. Granulated sugar.
Hard-boiled:
(of an egg) boiled until the inside is hard.
Soft-boiled:
(of eggs) boiled for a short time so that the yolk is still soft or liquid. E.g. soft-boiled eggs.
Gooey:
/ˈɡuːi/ (informal) soft and sticky. E.g. gooey cakes.
Fleshy:
(of plants, fruit) thick and soft. Sp. Carnoso. E.g. fleshy fruit/leaves.
Fibrous:
/ˈfaɪbrəs/ made of many fibres; looking like fibres. Fibroso. E.g. fibrous roots.
Chewy:
/ˈtʃuːi/ needing to be chewed a lot before it can be swallowed. E.g. Dried fruit can be a bit chewy.
Stringy:
/ˈstrɪŋi/ (of food) containing long thin pieces like string and difficult to chew. Sp. fibroso. E.g. tough, stringy meat
Pulpy:
/ˈpʌlpɪ/ having a soft or soggy consistency. E.g. Pulpy fruit.
Juicy:
/ˈdʒuːsi/ containing a lot of juice and good to eat. E.g. soft juicy pears. The meat was tender and juicy.
Soupy:
/ˈsuːpi/ having the appearance or consistency of soup. E.g. a soupy stew.
Watery:
1. containing a lot of water. E.g. Watermelons are watery. 2. (of food, drink, etc.) containing too much water; thin and having no taste. Aguado. E.g. The vegetables were watery and tasteless. Watery soup.
Diluted:
/daɪˈluːtɪd/ weaker by adding water. Watery, weak. Sp. aguar. E.g. diluted fruit juice. He was drinking a glass of wine diluted with water.
Drenched:
covered completely with liquid. E.g. Chicken drenched in white sauce.
Soaked:
made completely wet. E.g. milk-soaked bread.
Sodden:
/ˈsɒdn/ extremely wet. E.g. After 20 minutes of being thoroughly sodden with meat sauce.
Soggy:
/ˈsɒɡi/ wet and soft, usually in a way that is unpleasant. E.g. soggy bread.
Runny:
having more liquid than is usual; not solid. E.g. runny honey. Omelettes should be runny in the middle.
Dried out:
E.g. Bake until the bread feels dried out in the center. To restore dried out raisins before adding them to a recipe, place them in a bowl covered with a little hot water for a few minutes.
Moist:
/mɔɪst/ slightly wet. E.g. a rich moist cake.
Starchy:
/ˈstɑːtʃi/ containing a lot of starch (Sp. almidón). E.g. starchy foods like rice and bread
Syrupy:
/ˈsɪrəpi/ thick and sticky like syrup; containing syrup. E.g. Heat the liquid until it is thick and syrupy. Syrupy puddings.
Overripe:
too ripe. E.g. Overripe fruit.
Rotten:
that has decayed and cannot be eaten or used. E.g. the smell of rotten vegetables. The fruit is starting to go rotten.
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