Sticky: A texture characterized by gluiness in the mouth. It seems like a small thing, but it really is something to be mindful about. Putrescent - fetid, a rotting smell, putrid, certainly smelly, stinking and worse. It would be acetous, sour, acid, acidic, tart, astringent, pungent, harsh, acrid; never sweet. Nectar is the sweet liquid extracted from certain plants by bees and some birds. There are a multitude of ways to describe a multitude of appearances, inward and outward. Never tasteless, disgusting, or nauseating.
Sweetened or syrupy are other ways to say sweet, sugared, candied, honeyed, sugar coated Tang applied to food refers to a tart spiciness. How many ways can you say something was really tasty? It can be prepared in different ways and as such may be described using different adjectives as outlined below. But you will see it very often meaning healthy food, good tasting food that has something more than good taste going for it. Finish all the food on our plates. Smoked: Food that is cooked or preserved by long exposure to smoke from smoldering wood.
Sweet-and-sour, a Chinese specialty and also said of a dish that has a pleasant taste and a bitter or sharp touch in contrast. Results in a crisp outer texture and tender interior. When it comes to writing a menu, word choice is very important. Food never tasted so good. Fresh - the aroma is clean, clear, cool, refreshing, sweet and new, crisp as newly picked fruit or vegetables, warm as newly baked bread hot from the oven, - the smell does not feel insalubrious, moldy, stale or worse. Additionally, the positive alternatives to negative words are often more specific, so they give your customers a more precise idea of what your food is like. These foods are viewed in a positive light by people who have acquired the taste for them.
Tender: A soft texture that is easy to break down. Infused: A food that has been steeped in liquid with another ingredient in order to extract the flavor of the ingredient. The dry weight —the solid part- in canned food gives you an idea of the real nutritional value. Rancid food is bad, stale, rotten, completely off; the opposite of fresh food. Ultimately, I don't know that there are really that many words specifically to refer to the meal and food simultaneously, but that to describe components of the meal metonymy will describe the meal overall by extension.
Such descriptive words bring everyday foods to life. Pungent -it has a strong aroma, it is spicy, hot, heady, overpowering, maybe sharp or bitter, but certainly not bland. Fried: Food that is cooked by submerging partially or fully into hot oil. Opposed to what we find nauseating, sickening, repulsive, unappetizing, revolting. It will never be dull or tasteless, disgusting, gross or nauseating.
But, sometimes, the only way to describe food is to say food was good tasting, or it tasted foul. Here are some examples: adequate dark icy scary adorable dead important sharp alert dirty innocent shaved alive disorganized light slippery angled dowdy magenta snowy bad encircled messy soft beautiful evil musky steep boring fashionable musty stormy bright fluffy orange tacky calming glamorous organized terrifying carved gleaming painted tranquil checkered glowing pale unique circled good patterned unusual clean green peaceful vicious cloudy hard purple violent colorful harrowing rainy weird creepy hazardous red white dangerous horrible rusty yellow Other Descriptive Words The possibilities are almost endless for descriptive words for appearance. Often results in a darkened appearance and crispy texture. Often used to describe cheeses. You'll notice that some of these adjectives are capitalized. The opposite will be inedible, tasteless, disgusting or foul… yucky! Adjectives like grisly, gloppy, withered, rubbery, curdled, and moldy perfectly describe a food that, to put it kindly, is beyond its prime.
Salma Abdelnour, A wild array of textures—the shattering, airy crunch of meringue at the edges, and the softer one of toasted almonds, with rolling bubbles and pockets skittering across the surface. Fermented: A food that has been introduced to bacteria, yeast, or another microorganism to produce organic acids, alcohols, or gases. Velvety: A smooth and rich texture. So there you have it— the Good, the Bad, and the Ugly of describing a food. Delicate: A light, fine texture that may come apart easily.
This word is borrowed from wine world. We've broken them up into different categories, even though it's quite difficult to take the entire world and break it into a handful of subgroups. Yeasty: An earthy taste reminiscent of yeast. Apply to food and dishes full of bite, piquancy, zing, zest and relish. Eat with relish, toy with our food, or take a tentative mouthful -to take a large mouthful later on, if we like it. It is not mild, soft, gentle. Zesty: A fresh, vivid, or invigorating flavor.