butter | | |
n. (food) | 1. butter | an edible emulsion of fat globules made by churning milk or cream; for cooking and table use. |
| ~ solid food, food | any solid substance (as opposed to liquid) that is used as a source of nourishment.; "food and drink" |
| ~ dairy product | milk and butter and cheese. |
| ~ stick | a rectangular quarter pound block of butter or margarine. |
| ~ clarified butter, drawn butter | butter made clear by heating and removing the sediment of milk solids. |
| ~ beurre noisette, brown butter | clarified butter browned slowly and seasoned with vinegar or lemon juice and capers. |
| ~ lemon butter, meuniere butter | clarified butter browned slowly and seasoned with lemon juice and parsley. |
| ~ yak butter | butter made from yaks' milk. |
n. (person) | 2. butter | a fighter who strikes the opponent with his head. |
| ~ battler, belligerent, combatant, fighter, scrapper | someone who fights (or is fighting). |
v. (contact) | 3. butter | spread butter on.; "butter bread" |
| ~ cover | provide with a covering or cause to be covered.; "cover her face with a handkerchief"; "cover the child with a blanket"; "cover the grave with flowers" |
margarine | | |
n. (food) | 1. margarin, margarine, marge, oleo, oleomargarine | a spread made chiefly from vegetable oils and used as a substitute for butter. |
| ~ vegetable oil, oil | any of a group of liquid edible fats that are obtained from plants. |
| ~ stick | a rectangular quarter pound block of butter or margarine. |
| ~ paste, spread | a tasty mixture to be spread on bread or crackers or used in preparing other dishes. |
| ~ trans fatty acid | a fatty acid that has been produced by hydrogenating an unsaturated fatty acid (and so changing its shape); found in processed foods such as margarine and fried foods and puddings and commercially baked goods and partially hydrogenated vegetable oils. |
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