Cut+meat+at+table
41Neapolitan cuisine — This article is part of the series …
42food — I (New American Roget s College Thesaurus) Nourishment Nouns 1. food, aliment, nourishment, nutriment; aliment[ation], foodstuffs, sustenance, nurture, subsistence, provender, daily bread, fodder, provision, ration, keep, commons, board; fare,… …
43Korean barbecue — Galbi Korean name Hangul 고기구이 …
44Carve — (k[aum]rv), v. t. [imp. & p. p. {Carved} (k[aum]rvd); p. pr. & vb. n. {Carving}.] [AS. ceorfan to cut, carve; akin to D. kerven, G. kerben, Dan. karve, Sw. karfva, and to Gr. gra fein to write, orig. to scratch, and E. graphy. Cf. {Graphic}.] 1.… …
45Carved — Carve Carve (k[aum]rv), v. t. [imp. & p. p. {Carved} (k[aum]rvd); p. pr. & vb. n. {Carving}.] [AS. ceorfan to cut, carve; akin to D. kerven, G. kerben, Dan. karve, Sw. karfva, and to Gr. gra fein to write, orig. to scratch, and E. graphy. Cf.… …
46Carving — Carve Carve (k[aum]rv), v. t. [imp. & p. p. {Carved} (k[aum]rvd); p. pr. & vb. n. {Carving}.] [AS. ceorfan to cut, carve; akin to D. kerven, G. kerben, Dan. karve, Sw. karfva, and to Gr. gra fein to write, orig. to scratch, and E. graphy. Cf.… …
47To carve out — Carve Carve (k[aum]rv), v. t. [imp. & p. p. {Carved} (k[aum]rvd); p. pr. & vb. n. {Carving}.] [AS. ceorfan to cut, carve; akin to D. kerven, G. kerben, Dan. karve, Sw. karfva, and to Gr. gra fein to write, orig. to scratch, and E. graphy. Cf.… …
48carve — [OE] Originally, carve meant simply ‘cut’. That sense died out in the 16th century, leaving the more specialized ‘cut or incise decoratively’ and later ‘cut up meat at table’. Related words in other Germanic languages, such as Dutch kerven, point …
49carve — [OE] Originally, carve meant simply ‘cut’. That sense died out in the 16th century, leaving the more specialized ‘cut or incise decoratively’ and later ‘cut up meat at table’. Related words in other Germanic languages, such as Dutch kerven, point …
50Nutrient composition of roasted or broiled poultry cuts (per 100 grams) — ▪ Table Nutrient composition of roasted or broiled poultry cuts (per 100 grams) poultry type and cut energy (kcal) fat (g) protein (g) cholesterol (mg) Chicken light meat with skin 222 10.85 29.02 84 dark meat with skin 253 15.78 25.97 91 light… …
