#solid_food__solidfood__food  any solid substance (as opposed to liquid) that is used as a source of nourishment; "food and drink"
  supertype:  #solid  #food_or_beverage
  subtype:  #fresh_food__freshfood__fresh_foods__freshfood  food that is not preserved by canning or dehydration or freezing or smoking
  subtype:  #convenience_food__conveniencefood  any packaged dish or food that can be prepared quickly and easily as by thawing or heating
     subtype:  #TV_dinner  a meal that is prepared in advance and frozen; can be heated and served
     subtype:  #ready-mix__readymix  a commercial preparation containing most of the ingredients for a dish
        subtype:  #brownie_mix__browniemix  a commercial mix for making brownies
        subtype:  #cake_mix  a commercial mix for making a cake
        subtype:  #lemonade_mix  a mix commercial mix for making lemonade
     subtype:  #delicatessen_food__delicatessen  ready-to-eat food products
     subtype:  #takeout_food__takeoutfood__takeout  food that is intended to be eaten off of the premises
  subtype:  #chocolate  made from roasted ground cacao beans
     subtype:  #bitter_chocolate__baking_chocolate__cooking_chocolate__cookingchocolate  used in cooking
     subtype:  #chocolate_candy  candy made with chocolate
        subtype:  #choc  colloquial British abbreviation; "a box of chocs"
        subtype:  #milk_chocolate  sweetened chocolate made with milk
        subtype:  #dark_chocolate__plain_chocolate__plainchocolate  slightly seetend chocolate without milk added
        subtype:  #chocolate_bar__chocolatebar  a bar of chocolate candy
           subtype:  #Hershey_bar  a chocolate bar made by the Hershey company
        subtype:  #bittersweet_chocolate__bittersweetchocolate  a chocolate candy containing little sugar
        subtype:  #jimmies__jimmie__sprinkles__sprinkle  bits of sweet chocolate used as a topping on e.g. ice cream
        subtype:  #nonpareil  a flat disk of chocolate covered with beads of colored sugar
        subtype:  #chocolate_kiss  conical bite-sized piece of chocolate
  subtype:  #baked_good__bakedgood  foods (like breads and cakes and pastries) that are cooked in an oven
     subtype:  #pastry  any of various baked foods made of dough or batter
        subtype:  #pie_crust__piecrust__pie_shell__pieshell  pastry used to hold pie fillings
        subtype:  #dowdy__pandowdy  deep-dish apple dessert covered with a rich crust
        subtype:  #frangipane  pastry with a creamy almond-flavored filling
        subtype:  #tart  (British) pastry cup with a filling of fruit or custard and no top crust
           subtype:  #apple_tart__appletart  a tart filled with sliced apples and sugar
        subtype:  #turnover  made by folding a piece of pastry over a filling
           subtype:  #apple_turnover__appleturnover  turnover with an apple filling
           subtype:  #samosa  small turnover of Indian origin filled with vegetables or meat and fried and served hot
           subtype:  #pirogi__piroshki__pirozhki  (Russian) small fruit or meat turnover baked or fried
        subtype:  #timbale_case__timbalecase__timbale  small pastry shell for creamy mixtures of minced foods
        subtype:  #pie  dish baked in pastry-lined pan often with a pastry top
           subtype:  #tart.pie  (United States) a small open pie with a fruit filling
              subtype:  #quiche  a tart filled with rich unsweetened custard; often contains other ingredients (as cheese or ham or seafood or vegetables)
                 subtype:  #quiche_Lorraine  quiche made with cheese and bacon
              subtype:  #apple_tart.tart__appletart  a small open pie filled with sliced apples and sugar
              subtype:  #lobster_tart__lobstertart  a pastry shell filled with cooked lobster
              subtype:  #tartlet  small tart usually used as a canape
           subtype:  #deep-dish_pie__cobbler  made of fruit with rich biscuit dough usually only on top of the fruit
           subtype:  #shoofly_pie__shooflypie  open pie filled with a mixture of sweet crumbs and molasses
           subtype:  #mince_pie__mincepie  pie containing mincemeat
           subtype:  #apple_pie__applepie  pie (with a top crust) containing sliced apples and sugar
           subtype:  #lemon_meringue_pie  pie containing lemon custard and topped with meringue
           subtype:  #blueberry_pie__blueberrypie  pie containing blueberries and sugar
           subtype:  #rhubarb_pie  pie containing diced rhubarb and much sugar
           subtype:  #pecan_pie__pecanpie  pie made of pecans and sugar and corn syrup and butter and eggs
           subtype:  #pumpkin_pie  pie made of mashed pumpkin and milk and eggs and sugar
           subtype:  #squash_pie  similar to pumpkin pie but made with winter squash instead of pumpkin
           subtype:  #patty.pie  small pie or pasty
           subtype:  #meat_pie  pie made with meat or fowl enclosed in pastry or covered with pastry or biscuit dough
              subtype:  #pasty  small meat pie or turnover
                 subtype:  #Cornish_pasty  meat pie with filling of meat and vegetables
                 subtype:  #pork_pie  small pie filled with minced seasoned pork
              subtype:  #shepherd's_pie  pie of hash covered with mashed potatoes and browned in the oven
              subtype:  #steak_and_kidney_pie  steak with sauteed kidneys and onions cooked in wine and stock then covered with pastry and baked
              subtype:  #kidney_pie  like steak and kidney pie but without steak
        subtype:  #French_pastry  sweet filled pastry made of especially puff paste
           subtype:  #napoleon  a rectangular piece of pastry with thin flaky layers and filled with custard cream
        subtype:  #patty_shell__pattyshell__bouchee  shell of puff paste
        subtype:  #sausage_roll__sausageroll  sausage meat rolled and baked in pastry
        subtype:  #toad-in-the-hole  sausage baked in batter
        subtype:  #vol-au-vent  puff paste shell filled with a savory meat mixture usually with a sauce
        subtype:  #strudel  thin sheet of filled dough rolled and baked
        subtype:  #baklava  rich Middle Eastern cake made of thin layers of flaky pastry filled with nuts and honey
        subtype:  #puff.pastry  a light inflated pastry or puff shell
           subtype:  #cream_puff__creampuff__chou  puff filled with cream or custard
              subtype:  #eclair  oblong cream puff
                 subtype:  #chocolate_eclair__chocolateeclair  eclair topped with chocolate
        subtype:  #rugulah__rugelach__ruggelach  pastry made with a cream cheese dough and different fillings (as raisins and walnuts and cinnamon or chocolate and walnut and apricot preserves)
     subtype:  #cake  made from or based on a mixture of flour and sugar and eggs
        subtype:  #applesauce_cake  moist spicy cake containing applesauce
        subtype:  #baba  a small cake leavened with yeast
           subtype:  #baba_au_rhum__rum_baba__rumbaba  a baba soaked in rum
        subtype:  #birthday_cake  decorated cake served at a birthday party
        subtype:  #cheesecake  made with sweetened cream cheese and eggs and cream baked in a crumb crust
        subtype:  #chiffon_cake__chiffoncake  very light cake
        subtype:  #chocolate_cake__chocolatecake  cake containing chocolate
           subtype:  #devil's_food_cake__devil's_food__devil'sfood  very dark chocolate cake
        subtype:  #coconut_cake__coconutcake  cake containing shredded coconut in batter and frosting
        subtype:  #coffeecake__coffee_cake  a cake or sweet bread usually served with coffee
           subtype:  #babka  a coffee cake flavored with orange rind and raisins and almonds
           subtype:  #coffee_ring  ring-shaped coffeecake with fruits or nuts and often iced
        subtype:  #crumb_cake__crumbcake  cake or coffeecake topped with a mixture of sugar and butter and flour
        subtype:  #cupcake  small cake baked in a muffin tin
        subtype:  #fruitcake  a rich cake containing dried fruit and nuts and citrus peel and so on
           subtype:  #simnel  (British) a fruitcake (sometimes covered with almond paste) eaten at mid-Lent or Easter or Christmas
        subtype:  #gateau  any of various rich and elaborate cakes
        subtype:  #sponge_cake__spongecake  a light porous cake made with eggs and flour and sugar without shortening
           subtype:  #angel_cake__angelcake__angelfoodcake  a light sponge cake made without egg yolks
           subtype:  #jellyroll__Swiss_roll  thin sheet of sponge cake spread with jelly and then rolled up to make a cylindrical cake
           subtype:  #Madeira_cake__Madeira_sponge  a rich sponge cake with close texture; intended to be eaten with a glass of Madeira wine
        subtype:  #wedding_cake__weddingcake__bridecake  a rich cake with two or more tiers and covered with frosting and decorations; served at a wedding reception
        subtype:  #white_cake__whitecake  cake made without egg yolks
        subtype:  #spice_cake__spicecake  cake flavored with spices
        subtype:  #gingerbread  cake flavored with ginger
        subtype:  #pound_cake__poundcake  rich loaf cake made of a pound each of butter and sugar and flour
        subtype:  #layer_cake__layercake  cake having layers held together by a sweet filling and usually covered with frosting
        subtype:  #torte  rich cake usually covered with cream and fruit or nuts; originated in Austria
        subtype:  #petit_four__petitfour  small (individual) frosted and ornamented cake
        subtype:  #prune_cake__prunecake  moist cake containing prunes that have been made into a puree
        subtype:  #jumbal__jumble  small flat ring-shaped cake or cookie
        subtype:  #savarin  a sponge cake baked in a ring mold
        subtype:  #Boston_cream_pie  layer cake filled with custard
        subtype:  #upside-down_cake__skillet_cake__skilletcake  batter baked atop a layer of sweetened fruit then turned upside down so fruit is on top
        subtype:  #honey_cake__honeycake  a spicy cake partially sweetened with honey
        subtype:  #marble_cake  made of light and dark batter very lightly blended
        subtype:  #genoise  rich and delicate Italian sponge cake
        subtype:  #seedcake  a sweet cake flavored with sesame or caraway seeds and lemon
        subtype:  #teacake  (US) any of various small cakes or cookies often served with tea
           subtype:  #Sally_Lunn  a flat round slightly sweet teacake usually served hot
        subtype:  #cooky__cookie__biscuit  any of various small flat sweet cakes (`biscuit' is the British term)
           subtype:  #tea_biscuit__teabiscuit__teacake  (Britain) flat semisweet cookie or biscuit usually served with tea
           subtype:  #dog_biscuit__dogbiscuit  a hard biscuit for dogs
           subtype:  #butter_cookie  cookie containing much butter
              subtype:  #shortbread_cookie__shortbread  very rich thick butter cookie
           subtype:  #spice_cookie__spicecookie  cookie flavored with spices
           subtype:  #almond_cookie__almond_crescent  very rich cookie containing ground almonds; usually crescent-shaped
           subtype:  #brownie  square or bar of very rich chocolate cake usually with nuts
           subtype:  #gingersnap__ginger_nut  crisp cookie flavored with ginger
              subtype:  #brandysnap  a gingersnap flavored with brandy
           subtype:  #macaroon  chewy drop cookie usually containing almond paste
              subtype:  #ratafia_biscuit__ratafiabiscuit__ratafia  macaroon flavored with ratafia liqueur
              subtype:  #coconut_macaroon__coconutmacaroon  macaroon containing coconut
           subtype:  #ladyfinger  small finger-shaped sponge cake
           subtype:  #anise_cookie__anisecookie  drop cookie made without butter and flavored with anise seed
           subtype:  #molasses_cookie  very spicy drop cookies sweetened partially with molasses
           subtype:  #oreo_cookie__oreo  chocolate cookie with white cream filling
           subtype:  #raisin-nut_cookie  cookie filled with a paste of raisins and nuts
           subtype:  #refrigerator_cookie  dough formed into a roll and chilled in the refrigerator then sliced and baked
           subtype:  #raisin_cookie  cookie containing raisins
           subtype:  #fruit_bar__fruitbar  cookies containing chopped fruits either mixed in the dough or spread between layers of dough then baked and cut in bars
              subtype:  #apricot_bar  fruit bar containing apricot jam
              subtype:  #date_bar  fruit bar containing chopped dates
           subtype:  #sugar_cookie__sugarcookie  drop cookies sprinkled with granulated sugar
           subtype:  #oatmeal_cookie__oatmealcookie  cookies containing rolled oats
           subtype:  #chocolate_chip_cookie__Toll_House_cookie  cookies containing chocolate chips
           subtype:  #fortune_cookie__fortunecookie  (Chinese) thin folded wafer containing a maxim on a slip of paper
           subtype:  #gingerbread_man__gingerbreadman  gingerbread cut in the shape of a person
           subtype:  #wafer.cooky  a small thin crisp cake or cookie
           subtype:  #granola_bar__granolabar  cookie bar made of granola
        subtype:  #friedcake  small cake in the form of a ring or twist or ball or strip fried in deep fat
           subtype:  #doughnut__donut__sinker  a small ring-shaped friedcake
              subtype:  #raised_doughnut  a doughnut made light with yeast rather than baking powder
                 subtype:  #Berlin_doughnut__bismark__jelly_doughnut__jellydoughnut  a raised doughnut filled with jelly or jam
                 subtype:  #fastnacht  doughnut traditionally eaten on Shrove Tuesday
           subtype:  #cruller__twister  small friedcake formed into twisted strips and fried; richer than doughnuts
           subtype:  #French_fritter__biegnet  very rich drop friedcake dusted with confectioners' sugar and served with lemon sauce or preserves
           subtype:  #fritter  small quantity of fried batter containing fruit or meat or vegetables
              subtype:  #apple_fritter__applefritter  fritter containing sliced apple
              subtype:  #corn_fritter  fritter containing corn or corn kernels
        subtype:  #pancake__battercake__flannelcake__flapcake__flapjack__griddlecake__hotcake__hot_cake__hotcake  a flat cake of thin batter fried on both sides on a griddle
           subtype:  #buckwheat_cake__buckwheatcake  a pancake made with buckwheat flour
           subtype:  #buttermilk_pancake  a pancake made with buttermilk
           subtype:  #blini__bliny  Russian pancake of buckwheat flour and yeast; usually served with caviar and sour cream
           subtype:  #blintz__blintze  (Jewish) thin pancake folded around a filling and fried or baked
           subtype:  #crepe__French_pancake  small very thin pancake
              subtype:  #crepe_Suzette  crepes flamed in a sweet orange-and-lemon flavored liqueur sauce
           subtype:  #pfannkuchen__german_pancake  puffy mildly sweet lemon-flavored egg mixture sprinkled with confectioners' sugar and served with jam or a wine or fruit sauce
           subtype:  #potato_pancake__latke  made of grated potato and egg with a little flour
           subtype:  #tortilla  (Mexico) thin unleavened pancake made from cornmeal or wheat flour
              subtype:  #tostada  (Mexico) a crisp flat tortilla
        subtype:  #waffle  pancake batter baked in a waffle iron
           subtype:  #Belgian_waffle  thick sweet waffle often eaten with ice cream or fruit sauce
        subtype:  #rock_cake  a small cake with a hard surface said to resemble a rock
     subtype:  #bread__breadstuff__staff_of_life  food made from dough of flour or meal and usually raised with yeast or baking powder and then baked
        subtype:  #anadama_bread__anadamabread  (New England) a yeast-raised bread made of white flour and cornmeal and molasses
        subtype:  #bap  (Scotland) a small loaf or roll of soft bread
        subtype:  #barmbrack  (Irish) a rich currant cake or bun
        subtype:  #breadstick  a crisp stick-shaped roll; often served with soup
           subtype:  #grissino  (Italian) a long slender crusty breadstick
        subtype:  #Boston_brown_bread__brown_bread__brownbread  dark steamed bread made of cornmeal wheat and flour with molasses and soda and milk or water
        subtype:  #bun__roll  small rounded bread either plain or sweet
           subtype:  #tea_bread__teabread  sweetened buns to be eaten with tea
           subtype:  #frankfurter_bun__frankfurterbun__hotdog_bun  a long bun shaped to hold a frankfurter
           subtype:  #hamburger_bun__hamburgerbun__hamburger_roll__hamburgerroll  a round bun shaped to hold a hamburger patty
           subtype:  #brioche  a light roll rich with eggs and butter and somewhat sweet
           subtype:  #crescent_roll__croissant  very rich flaky crescent-shaped roll
           subtype:  #hard_roll__Vienna_roll  yeast-raised roll with a hard crust
           subtype:  #soft_roll  yeast-raised roll with a soft crust
           subtype:  #kaiser_roll  rounded raised poppy-seed roll made of a square piece of dough by folding the corners in to the center
           subtype:  #Parker_House_roll  yeast-raised dinner roll made by folding a disk of dough before baking
           subtype:  #clover-leaf_roll  yeast-raised dinner roll made by baking three small balls of dough in each cup of a muffin pan
           subtype:  #onion_roll__onionroll  yeast-raised roll flavored with onion
              subtype:  #bialy  flat crusty-bottomed onion roll
           subtype:  #sweet_roll__sweetroll__coffee_roll  any of numerous yeast-raised sweet rolls with our without raisins or nuts or spices or a glaze
              subtype:  #hot_cross_bun__hotcrossbun__cross_bun__crossbun  moderately sweet raised roll containing spices and raisins and citron and decorated with a cross-shaped sugar glaze
              subtype:  #bear_paw__bear_claw  almond-flavored yeast-raised pastry shaped in an irregular semicircle resembling a bear's claw
              subtype:  #cinnamon_roll__cinnamon_bun__cinnamon_snail  rolled dough spread with cinnamon and sugar (and raisins) then sliced before baking
              subtype:  #honey_bun__honeybun__sticky_bun__caramel_bun__schnecken  rolled dough spread with sugar and nuts then sliced and baked in muffin tins with honey or sugar and butter in the bottom
              subtype:  #pinwheel_roll  pinwheel-shaped rolls spread with cinnamon and sugar and filled with e.g. jam before baking
              subtype:  #Danish_pastry__Danish  light sweet yeast-raised roll usually filled with fruits or cheese
           subtype:  #bagel  glazed yeast-raised doughnut-shaped roll with hard crust
              subtype:  #onion_bagel  bagel flavored with onion
        subtype:  #caraway_seed_bread  bread containing caraway seeds
        subtype:  #challah  (Jewish cookery) a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before baking
        subtype:  #cinnamon_bread  bread flavored with cinnamon often containing raisins
        subtype:  #cracked-wheat_bread__crackedwheatbread  bread made with cracked wheat that has been ground fine
        subtype:  #cracker  a thin crisp wafer made or flour and water with or without leavening and shortening; unsweetened or semisweet
           subtype:  #saltine  a cracker sprinkled with salt before baking
           subtype:  #soda_cracker  unsweetened cracker leavened slightly with soda and cream of tartar
           subtype:  #oyster_cracker  a small dry usually round cracker
           subtype:  #water_biscuit__waterbiscuit  a thin flour-and-water biscuit usually made without shortening; often served with cheese
           subtype:  #graham_cracker  semisweet whole-wheat cracker
           subtype:  #pretzel  glazed and salted cracker typically in the shape of a loose knot
              subtype:  #soft_pretzel  a pretzel made of soft bread
        subtype:  #crouton  a small piece of toasted or fried bread; served in soup or salads
        subtype:  #dark_bread__whole_wheat_bread__wholewheatbread__whole_meal_bread__brown_bread__brownbread  bread made with whole wheat flour
           subtype:  #graham_bread  bread made of graham (whole wheat) flour
        subtype:  #English_muffin__crumpet  raised muffin cooked on a griddle
        subtype:  #flatbread  any of various breads made from usually unleavened dough
           subtype:  #flatbrod  thin wafer-like bread of Scandinavia
           subtype:  #bannock  a flat bread made of oat or barley flour; common in New England and Scotland
           subtype:  #chapatti__chapati  (India) flat pancake-like bread cooked on a griddle
           subtype:  #pita__pocket_bread  (Middle East) usually small round bread that can open into a pocket for filling
        subtype:  #garlic_bread  French or Italian bread sliced and spread with garlic butter then crisped in the oven
        subtype:  #gluten_bread  bread made with gluten flour
        subtype:  #Host  a technical name for the bread used in the service of Mass or Holy Communion
        subtype:  #loaf_of_bread__loaf  a shaped mass of baked bread
           subtype:  #French_loaf  a loaf of French bread
        subtype:  #matzo__matzoh__matzah__unleavened_bread  brittle flat bread eaten at Passover
        subtype:  #nan  leavened bread baked in a clay oven in India; usually shaped like a teardrop
        subtype:  #onion_bread__onionbread  bread containing finely minced onions
        subtype:  #raisin_bread  bread containing raisins
        subtype:  #quick_bread__quickbread  breads made with a leavening agent that permits immediate baking
           subtype:  #banana_bread  moist bread containing banana pulp
           subtype:  #date_bread  bread containing chopped dates
           subtype:  #date-nut_bread  bread containing chopped dates and nuts
           subtype:  #nut_bread  bread containing chopped nuts
           subtype:  #oatcake  thin flat unleavened cake of baked oatmeal
           subtype:  #Irish_soda_bread  round loaf made with soda and buttermilk; often containing caraway seeds and raisins
           subtype:  #skillet_bread__skilletbread__fry_bread__frybread  usually cooked in a skillet over an open fire: especially cornbread with ham bits and sometimes Irish soda bread
           subtype:  #cornbread  bread made primarily of cornmeal
              subtype:  #corn_cake  baked in a pan or on a griddle (Southern and Midland)
              subtype:  #skillet_corn_bread  cornbread usually containing ham or bacon bits and cooked in a skillet
              subtype:  #ashcake__ash_cake__ashcake__corn_tash  corn bread wrapped in cabbage leaves and baked in hot ashes (Southern)
              subtype:  #cornpone__pone  cornbread often made without milk or eggs and baked or fried (Southern)
              subtype:  #corn_dab__corn_dodger__dodger  small oval cake of corn bread baked or fried (chiefly Southern)
              subtype:  #hush_puppy__hushpuppy  deep-fried cornbread ball (Southern)
              subtype:  #johnnycake__johnny_cake__journey_cake__journeycake  cornbread usually cooked pancake-style on a griddle (chiefly New England)
                 subtype:  #hoecake  thin usually unleavened johnnycake made of cornmeal; originally baked on the blade of a hoe over an open fire (Southern)
                 subtype:  #Shawnee_cake  (Rhode Island) form of johnnycake
              subtype:  #spoon_bread__spoonbread__batter_bread  soft bread made of cornmeal and sometimes rice or hominy; must be served with a spoon (chiefly Southern)
           subtype:  #muffin__gem  a sweet quick bread baked in a cup-shaped pan
              subtype:  #bran_muffin  muffin containing bran
              subtype:  #corn_muffin  cornbread muffin
              subtype:  #popover  light hollow muffin made of a puff batter (individual Yorkshire pudding) baked in a deep muffin cup
           subtype:  #Yorkshire_pudding  light puffy bread made of a puff batter and traditionally baked in the pan with roast beef
           subtype:  #scone  small biscuit (rich with cream and eggs) cut into diamonds or sticks and baked in an oven or (especially originally) on a griddle
              subtype:  #drop_scone__griddlecake__Scotch_pancake  a scone made by dropping a spoonful of batter on a griddle
           subtype:  #biscuit  small round bread leavened with baking-powder or soda
              subtype:  #rolled_biscuit  biscuit made from dough rolled and cut
              subtype:  #drop_biscuit  biscuit made from dough with enough milk that it can be dropped from a spoon
              subtype:  #baking-powder_biscuit  leavened with baking powder
                 subtype:  #shortcake  very short biscuit dough baked as individual biscuits or a round loaf; served with sweetened fruit and usually whipped cream
              subtype:  #buttermilk_biscuit__soda_biscuit  very tender biscuit partially leavened with buttermilk and soda
              subtype:  #pilot_biscuit__pilotbiscuit__hardtack__pilot_bread__pilotbread__sea_biscuit__seabiscuit__ship_biscuit  very hard unsalted biscuit or bread; a former ship's staple
        subtype:  #rye_bread__ryebread  any of various breads made entirely or partly with rye flour
           subtype:  #black_bread__blackbread__pumpernickel  bread made of coarse rye flour
           subtype:  #Jewish_rye_bread__Jewish_rye  (Jewish cookery) bread made with rye flour; usually contains caraway seeds
           subtype:  #limpa  a rye bread made with molasses or brown sugar
           subtype:  #Swedish_rye_bread__Swdish_rye  a moist aromatic yeast-raised bread made with rye flour and molasses and orange rind
        subtype:  #salt-rising_bread  white wheat bread raised by a salt-tolerant bacterium in a mixture of salt and either cornmeal or potato pulp
        subtype:  #simnel.bread  a crisp bread of fine white flour
        subtype:  #sourbread__sourdough_bread__sourdoughbread  made with a starter of a small amount of dough in which fermentation is active
        subtype:  #toast  slices of bread that have been toasted
           subtype:  #cinnamon_toast  buttered toast with sugar and cinnamon (and nutmeg and grated lemon peel)
           subtype:  #orange_toast  buttered toast with sugar and grated orange rind and a little orange juice
           subtype:  #Melba_toast  very thin crisp brown toast
           subtype:  #zwieback__rusk__Brussels_biscuit__twice-baked_bread__twicebakedbread  slice of sweet raised bread baked again until it is brown and hard and crisp
        subtype:  #wafer.bread  thin disk of unleavened bread used in a religious service (especially in the celebration of the Eucharist)
        subtype:  #white_bread__whitebread__light_bread__lightbread  bread made with bleached or unbleached wheat flour
           subtype:  #French_bread  a crusty sourdough bread often baked in long slender tapered loaves or baguettes
              subtype:  #baguet__baguette  narrow French stick loaf
           subtype:  #Italian_bread  unsweetened yeast-raised bread made without shortening and baked in long thick loaves with tapered ends
  subtype:  #meat  the flesh of animals (including fishes and birds and snails) used as food
     subtype:  #stew_meat  tough meat that needs stewing to be edible
     subtype:  #fowl__bird  the flesh of a bird or fowl (wild or domestic) used as food
        subtype:  #poultry  flesh of chickens or turkeys or ducks or geese raised for food
           subtype:  #poulet__chicken__volaille  the flesh of a chicken used for food
              subtype:  #broiler.poulet  flesh of a small young chicken not over 2 l / 2 lb suitable for broiling
              subtype:  #capon.poulet  flesh of a castrated male chicken
              subtype:  #fryer__frier__pullet  flesh of a medium-sized young chicken suitable for frying
              subtype:  #roaster.poulet  flesh of a large young chicken over 3 1/2 lb suitable for roasting
                 subtype:  #oven_stuffer_roaster__oven_stuffer  a brand name for a roasting chicken
              subtype:  #spatchcock  flesh of a chicken (or game bird) split down the back and grilled (usually immediately after being killed)
              subtype:  #hen.poulet  flesh of an older chicken suitable for stewing
           subtype:  #Rock_Cornish_hen  flesh of a small fowl bred for roasting
           subtype:  #guinea_hen.poultry__guineahen  flesh of a guinea fowl (especially of hens)
           subtype:  #squab.poultry__dove  flesh of a pigeon suitable for roasting or braising; flesh of a dove (young squab) may be broiled
           subtype:  #duck.poultry  flesh of a duck (domestic or wild)
              subtype:  #duckling.duck  flesh of a young domestic duck
           subtype:  #goose.poultry  flesh of a goose (domestic or wild)
           subtype:  #turkey  flesh of large domesticated fowl usually roasted
        subtype:  #wildfowl  flesh of any of a number of wild game birds suitable for food
           subtype:  #grouse.wildfowl  (game bird) flesh of any of various grouse of the family Tetraonidae; usually roasted; flesh too dry to broil
           subtype:  #quail.wildfowl  (game bird) flesh of quail; suitable for roasting or broiling if young; otherwise must be braised
           subtype:  #partridge.wildfowl  (US usage) flesh of either quail or grouse
           subtype:  #pheasant.wildfowl  (game bird) flesh of a pheasant; usually braised
     subtype:  #game.meat  the flesh of wild animals that is used for food
        subtype:  #venison  meat from a deer used as food
        subtype:  #buffalo  meat from an American bison
        subtype:  #rabbit_flesh__hare_flesh__rabbit_meat__hare_meat  flesh of any of various rabbits or hares (wild or domesticated) eaten as food
     subtype:  #dark_meat  the flesh of the legs of fowl used as food
     subtype:  #raw_meat__rawmeat  uncooked meat
        subtype:  #gobbet  a lump or chunk of raw meat
        subtype:  #carrion.raw_meat  dead and rotting flesh; unfit for human food
     subtype:  #variety_meat__varietymeat__organs  edible viscera of a butchered animal
        subtype:  #giblet__giblets__giblet  edible viscera of a fowl
        subtype:  #offal  viscera and trimmings of a butchered animal often considered inedible by humans
        subtype:  #heart.variety_meat  a firm rather dry variety meat (usually beef or veal); "a five-pound beef heart will serve six"
        subtype:  #liver.variety_meat  liver of an animal used as meat
           subtype:  #calves'_liver__calves'liver__calf's_liver  liver of a calf used as meat
           subtype:  #chicken_liver__chickenliver  liver of a chicken used as meat
           subtype:  #goose_liver  liver of a goose used as meat
           subtype:  #tomalley  edible greenish substance in boiled lobster
        subtype:  #sweetbread__sweetbreads__sweetbread  edible glands of an animal
        subtype:  #brain  the brain of certain animals used as meat
           subtype:  #calf's_brain  the brain of a calf eaten as meat
        subtype:  #stomach_sweetbread__stomachsweetbread  edible pancreas of an animal
        subtype:  #neck_sweetbread__throat_sweetbread  edible thymus gland of an animal
        subtype:  #tongue.variety_meat  the tongue of certain animals used as meat
           subtype:  #beef_tongue  the tongue of a cow eaten as meat
           subtype:  #calf's_tongue  the tongue of a calf eaten as meat
        subtype:  #tripe  lining of the stomach of a ruminant (especially a bovine) used as food
           subtype:  #honeycomb_tripe__honeycombtripe  lining of the reticulum (or second stomach) of a ruminant used as food
        subtype:  #chitterlings__chitlins__chitlings  small intestines of hogs prepared as food
        subtype:  #haslet  heart and liver and other edible viscera especially of hogs; usually chopped and formed into a loaf and braised
     subtype:  #cut_of_meat__cut  a piece of meat that has been cut from an animal carcass
        subtype:  #roast__joint  a piece of meat roasted or for roasting and of a size for slicing into more than one portion
           subtype:  #blade_roast__bladeroast  a roast cut from the blade
           subtype:  #pot_roast__potroast  cut of beef suitable for simmering in liquid in a closed pot
              subtype:  #bottom_round  cut from the round; suitable for pot roast
           subtype:  #standing_rib_roast__rib_roast__ribroast  a cut of meat including more than one rib
           subtype:  #top_round__topround  roast cut from the the round; usually suitable for roasting
           subtype:  #rump_roast  a cut of beef or veal from the fleshy hindquarters of the animal
           subtype:  #beef_roast__roast_beef__roastbeef  cut of beef suitable for roasting
           subtype:  #veal_roast__roast_veal__roastveal  cut of veal suitable for roasting
              subtype:  #breast_of_veal  usually stuffed and roasted
              subtype:  #fricandeau  larded veal braised and glazed in its own juices
           subtype:  #lamb_roast__roast_lamb__roastlamb  a cut of lamb suitable for roasting
              subtype:  #rack_of_lamb__crown_roast__crownroast  a roast of the rib section of lamb
              subtype:  #leg_of_lamb__gigot  lamb leg suitable for roasting
           subtype:  #pork_roast__roast_pork__roastpork  cut of pork suitable for roasting
        subtype:  #chop  a small cut of meat including part of a rib
           subtype:  #mutton_chop  chop cut from a mature sheep
           subtype:  #lambchop  chop cut from a lamb
           subtype:  #porkchop  chop cut from a hog
        subtype:  #chine.cut_of_meat  cut of meat or fish including at least part of the backbone
        subtype:  #leg.cut_of_meat  the limb of an animal used for food
           subtype:  #ham_hock__hamhock  a small cut of meat from the leg just above the foot
           subtype:  #leg_of_lamb__gigot  lamb leg suitable for roasting
        subtype:  #side_of_meat__side  a lengthwise dressed half of an animal's carcass used for food
           subtype:  #side_of_beef  dressed half of a beef carcass
           subtype:  #side_of_pork  dressed half of a hog carcass
              subtype:  #pork_belly  side of fresh pork
        subtype:  #forequarter  the front half of a side of meat
        subtype:  #hindquarter  the back half of a side of meat
        subtype:  #cut_of_beef  piece of beef
           subtype:  #chuck.cut_of_beef  the part of a forequarter from the neck to the ribs and including the shoulder blade
           subtype:  #chuck_short_ribs  between the chuck and the brisket
           subtype:  #plate.cut_of_beef  the thin under portion of the forequarter
           subtype:  #flank.cut_of_beef  a cut from the fleshy part of an animal's side between the ribs and the leg
           subtype:  #beef_loin  meat from a loin of beef
           subtype:  #wedge_bone__wedgebone  part of the sirloin nearest the rump
           subtype:  #flat_bone  part of the sirloin next to the wedge bone
           subtype:  #pin_bone__pinbone  part of the sirloin between the flat bone and the porterhouse
           subtype:  #sirloin_tip  a cut of beef from the upper end of the sirloin
           subtype:  #blade.cut_of_beef  a cut of beef from the shoulder blade
           subtype:  #beef_neck  a cut of beef from the neck of the animal
           subtype:  #shoulder.cut_of_beef  a cut of beef from the shoulder of the animal
           subtype:  #short_ribs  rib ends between the rib road and the plate
           subtype:  #round.cut_of_beef  a cut of beef between the rump and the lower leg
           subtype:  #rump  fleshy hindquarters; behind the loin and above the round
           subtype:  #aitchbone  a cut of beef including the H-shaped rump bone
        subtype:  #rib.cut_of_meat  cut of meat including one or more ribs
           subtype:  #sparerib  a cut of pork ribs with much of the meat trimmed off
        subtype:  #shank.cut_of_meat  a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg
           subtype:  #foreshank  a cut of meat from the upper part of a front leg
           subtype:  #hindshank  a cut of meat from the upper part of a rear leg
        subtype:  #shin.cut_of_meat  a cut of meat from the lower part of the leg
        subtype:  #brisket  a cut of meat from the breast or lower chest especially of beef
        subtype:  #steak  a slice of meat cut from the fleshy part of an animal or large fish
           subtype:  #fish_steak  cross-section slice of a large fish
              subtype:  #flitch  fish steak usually cut from a halibut
           subtype:  #beefsteak  a slice of beef usually cooked by broiling
              subtype:  #flank_steak__flanksteak  a cut of beef from the flank of the animal
              subtype:  #minute_steak  a thin steak that can be cooked quickly
              subtype:  #sirloin_steak__sirloinsteak  a cut of beef from the sirloin
              subtype:  #filet__fillet  a boneless steak cut from the tenderloin of beef
                 subtype:  #Chateaubriand  double-thick center cut of beef tenderloin
                 subtype:  #tournedos__tournedo  thick steak cut from the beef tenderloin
                 subtype:  #filet_mignon__filetmignon  small steak cut from the thick end of a beef tenderloin
              subtype:  #Delmonico_steak__club_steak  small steak from the front of the short loin of beef
              subtype:  #porterhouse_steak__porterhousesteak__porterhouse  large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin
              subtype:  #T-bone_steak  small steak from the thin end of the short loin containing a T-shaped bone and small piece of tenderloin
              subtype:  #round_steak__roundsteak  a lean cut of beef from between the rump and the shank
              subtype:  #rump_steak  a steak cut from the rump
              subtype:  #strip_steak__stripsteak__New_York_strip  steak from upper part of the short loin
              subtype:  #chopped_steak__choppedsteak__chopsteak__hamburger_steak__hamburgersteak__beef_patty  a patty of ground cooked beef
        subtype:  #loin  a cut of meat taken from the side and back of an animal between the ribs and the rump
        subtype:  #sirloin  the portion of the loin (especially of beef) just in front of the rump
        subtype:  #undercut__tenderloin  the tender meat of the loin muscle on each side of the vertebral column
           subtype:  #beef_tenderloin  beef loin muscle
           subtype:  #pork_tenderloin  pork loin muscle
        subtype:  #neck.cut_of_meat  a cut of meat from the neck of an animal
        subtype:  #cut_of_veal  piece of veal
           subtype:  #scrag_end__scragend__scrag  the lean end of a neck of veal
        subtype:  #cut_of_mutton  piece of a mature sheep
           subtype:  #scrag  lean end of the neck
        subtype:  #cut_of_lamb  piece of a lamb
           subtype:  #breast_of_lamb__poitrine_d'agneau  a cut of lamb including the breastbone and attached muscles dressed as meat
           subtype:  #saddle_of_lamb  backbone and both loins of a lamb
           subtype:  #loin_of_lamb  meat from a loin of lamb
        subtype:  #saddle.cut_of_meat  cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins
        subtype:  #rack.cut_of_meat  rib section of a forequarter of veal or pork or especially lamb or mutton
           subtype:  #rack_of_lamb__crown_roast__crownroast  a roast of the rib section of lamb
        subtype:  #cut_of_pork  piece of pork
           subtype:  #pork_loin  meat from a loin of pork
           subtype:  #ham__jambon__gammon  thigh of a hog (usually smoked)
              subtype:  #Virginia_ham  a lean hickory-smoked ham; has dark red meat
              subtype:  #prosciuto  Italian salt-cured ham usually sliced paper thin
           subtype:  #picnic_ham__picnic_shoulder  shoulder of a hog usually smoked
           subtype:  #bacon  back and sides of a hog salted and dried or smoked; usually sliced thin and fried
              subtype:  #side_of_bacon__flitch  salted and cured abdominal wall of a side of pork
              subtype:  #gammon  hind portion of a side of bacon
              subtype:  #bacon_strip  a slice of bacon
              subtype:  #Canadian_bacon  from a boned strip of cured loin
           subtype:  #spareribs__sparerib  cut of pork from the rib section with most of the meat trimmed off
     subtype:  #cold_cuts  sliced assorted cold meats
        subtype:  #lunch_meat__lunchmeat__luncheon_meat  any of various sausages or molded loaf meats sliced and served cold
           subtype:  #Spam  (trademark) a tinned luncheon meat made largely from pork
     subtype:  #beef__boeuf  meat from an adult domestic bovine
        subtype:  #ground_beef__hamburger  beef that has been ground
        subtype:  #bully_beef__bullybeef__corned_beef__corn_beef  beef cured or pickled in brine
        subtype:  #pastrami  highly seasoned cut of smoked beef
     subtype:  #carbonado  a piece of meat (or fish) that has been scored and broiled
     subtype:  #jerky__jerkedmeat  meat cut in strips and dried in the sun
        subtype:  #beef_jerky  strips of dried beef
        subtype:  #biltong  (S Africa) meat that is salted and cut into strips and dried in the sun
     subtype:  #pemmican__pemican  lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians
     subtype:  #veal__veau  meat from a calf
        subtype:  #calves'_feet__calves'feet  feet of calves used as food; usually jellied
     subtype:  #horsemeat__horseflesh  the flesh of horses as food
     subtype:  #mouton__mutton  meat from a mature domestic sheep
     subtype:  #lamb.meat  the flesh of a young domestic sheep eaten as food
     subtype:  #pork__porc  meat from a domestic hog or pig
        subtype:  #cochon_de_lait__suckling_pig  whole young pig suitable for roasting
        subtype:  #salt_pork  fat from the back and sides and belly of a hog carcass cured with salt
           subtype:  #fatback  salt pork from the back of a hog carcass
           subtype:  #sowbelly  salt pork from the belly of a hog carcass
        subtype:  #pigs'_feet__pigs'feet__pigs'_knuckles  feet or knuckles of hogs used as food; pickled or stewed or jellied
     subtype:  #sausage  highly seasoned minced meat stuffed in casings
        subtype:  #blood_sausage__bloodsausage__blood_pudding__bloodpudding__black_pudding__blackpudding  a black sausage containing pig's blood and other ingredients
        subtype:  #bologna__bolognasausage  large smooth-textured smoked sausage of beef and veal and pork
           subtype:  #polony  (British) another name for Bologna sausage
        subtype:  #frank__frankfurter__hotdog__hot_dog__hotdog__wiener__wienerwurst__weenie  a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll
           subtype:  #Vienna_sausage  short slender frankfurter usually with ends cut off
        subtype:  #headcheese  sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig
        subtype:  #knackwurst__knockwurst  short thick highly seasoned sausage
        subtype:  #liver_pudding__liverpudding__liver_sausage__liversausage__liverwurst  sausage containing ground liver
        subtype:  #pepperoni  a pork and beef sausage (or a thin slice of this sausage)
        subtype:  #pork_sausage  sausage containing pork
           subtype:  #banger  (British informal) pork sausage
           subtype:  #saveloy  (British) a ready-cooked and highly seasoned pork sausage
           subtype:  #bratwurst  a small pork sausage
        subtype:  #salami  highly seasoned fatty sausage of pork and beef usually dried
        subtype:  #souse  pork trimmings chopped and pickled and jelled
     subtype:  #sausage_meat__sausagemeat  any meat that is minced and spiced and cooked as patties or used to fill sausages
     subtype:  #escargot__snail  edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
     subtype:  pm#pig_meat__pigmeat
  subtype:  #pasta__alimentarypaste  shaped and dried dough made from flour and water and sometimes egg
     subtype:  #noodle  a ribbonlike strip of pasta
        subtype:  #egg_noodle__eggnoodle  narrow strip of pasta dough made with eggs
     subtype:  #orzo  pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine
     subtype:  #spaghetti  pasta in the form of long strings
     subtype:  #spaghettini  thin spaghetti
     subtype:  #tortellini  small ring-shaped stuffed pasta
     subtype:  #ziti  medium-sized tubular pasta in short pieces
     subtype:  #rigatoni  tubular pasta in short ribbed pieces
     subtype:  #fedelline  extremely fine pasta thinner than vermicelli
     subtype:  #linguine__linguini  pasta in long slender flat strips
     subtype:  #fettuccine__fettuccini  pasta in flat strips wider than linguine
        subtype:  #fettuccine_Alfredo  fettuccine in cream sauce with cheese
     subtype:  #vermicelli  pasta in strings thinner than spaghetti
     subtype:  #macaroni  pasta in the form of slender tubes
     subtype:  #lasagna__lasagne  very wide flat strips of pasta
     subtype:  #ravioli__cappelletti  small circular or square cases of dough with savory fillings
     subtype:  #tagliatelle  pasta cut in narrow ribbons
     subtype:  #manicotti  large pasta tubes stuffed with chopped meat or mild cheese and baked in tomato sauce
     subtype:  #couscous  a North Africa pasta made of crushed and steamed semolina
     subtype:  #dumplings__dumpling  small balls or strips of boiled or steamed dough
        subtype:  #won_ton__wonton__wonton  Chinese dumpling filled with spiced minced pork; usually served in soup
        subtype:  #matzo_ball__matzoball__matzoh_ball__matzah_ball  dumpling made of matzo meal; usually served in soup
     subtype:  #mostaccioli  pasta somewhat resembling little moustaches
  subtype:  #health_food  any natural or prepared food popularly believed to promote good health
  subtype:  #junk_food  food that tastes good but is high in calories having little nutritional value
  subtype:  #breakfast_food__breakfastfood  any food (especially cereal) usually served for breakfast
     subtype:  #cereal  a breakfast food prepared from grain
        subtype:  #Pablum  (trade mark) a soft form of cereal for infants
        subtype:  #hot_cereal__hotcereal  a cereal served hot
           subtype:  #cornmeal_mush__mush  cornmeal boiled in water
              subtype:  #atole  eaten as mush or as a thin gruel
              subtype:  #hasty_pudding__hastypudding  (New England usage) cornmeal mush served with sweetening (maple syrup or brown sugar)
           subtype:  #hominy_grits__grits__grit  coarsely ground hulled corn boiled as a breakfast dish in the southern United States
           subtype:  #kasha  boiled or baked buckwheat
           subtype:  #frumenty  sweet spiced porridge made from hulled wheat
        subtype:  #cold_cereal__dry_cereal__drycereal  a cereal that is not heated before serving
           subtype:  #granola  cereal made of especially rolled oats with dried fruits and nuts and honey or brown sugar
           subtype:  #raisin_bran  bran flakes with raisins
           subtype:  #corn_flake  crisp flake made from corn
           subtype:  #bran_flake  wheat flake including the bran
           subtype:  #wheatflake  crisp flake made from wheat
           subtype:  #puffed_rice  puffy rice kernels
           subtype:  #puffed_wheat  puffy wheat berries
     subtype:  #muesli  mixture of untoasted dry cereals and fruits
  subtype:  #produce__greengood__greengrocerie__garden_truck  fresh fruits and vegetable grown for the market
     subtype:  #edible_fruit  edible reproductive body of a seed plant especially one having sweet flesh
        subtype:  #freestone  fruit (especially peach) whose flesh does not adhere to the pit
        subtype:  #cling__clingstone  fruit (especially peach) whose flesh adheres strongly to the pit
        subtype:  #windfall  fruit that has fallen from the tree
        subtype:  #apple  fruit with red or yellow or green skin and sweet to tart crisp whitish flesh
           subtype:  #crab_apple__crabapple  small sour apple; suitable for preserving; "crabapples make a tangy jelly"
           subtype:  #eating_apple__dessert_apple__dessertapple  an apple used primarily for eating raw without cooking
              subtype:  #Baldwin  an American eating apple with red or yellow and red skin
              subtype:  #Cortland  large red-skinned apple
              subtype:  #Delicious  variety of sweet eating apples
                 subtype:  #Golden_Delicious__Yellow_Delicious  a sweet eating apple with yellow skin
                 subtype:  #Red_Delicious  a sweet eating apple with bright red skin; most widely grown apple worldwide
              subtype:  #Empire  an eating apple that somewhat resembles a McIntosh; used as both an eating and a cooking apple
              subtype:  #Grimes'_golden  yellow apple that ripens in late autumn; eaten raw
              subtype:  #Jonathan  red late-ripening apple; primarily eaten raw
              subtype:  #McIntosh  early-ripening apple popular in the northeastern United States; primarily eaten raw but suitable for applesauce
                 subtype:  #Macoun  similar to McIntosh; juicy and late-ripening
              subtype:  #Northern_Spy  large late-ripening apple with skin striped with yellow and red
              subtype:  #Pearmain  any of several varieties of red-skinned apple
              subtype:  #Pippin  any of numerous superior eating apples with yellow or greenish yellow skin flushed with red
                 subtype:  #Cox's_Orange_Pippin  a yellow Pippin with distinctive flavor
              subtype:  #Prima  used primarily as eating apples
              subtype:  #Stayman  apple grown chiefly in Virginia's Shenandoah Valley
              subtype:  #Winesap  crisp apple with dark red skin
              subtype:  #Stayman_Winesap  crisp tart apple; good for eating raw and suitable for cooking
           subtype:  #cooking_apple__cookingapple  an apple used primarily in cooking for pies and applesauce etc
              subtype:  #Bramley's_Seedling  very large cooking apple
              subtype:  #Granny_Smith  hard and tart; used primarily in cooking
              subtype:  #Lane's_Prince_Albert  used primarily in cooking
              subtype:  #Newtown_Wonder  used primarily in cooking
              subtype:  #Rome_Beauty  large red apple used primarily for baking
        subtype:  #berry  any of numerous small edible pulpy fruits either simple (grape; blueberry) or aggregate (blackberry; raspberry)
           subtype:  #European_blueberry__bilberry__whortleberry  blue-black berries similar to American blueberries
           subtype:  #huckleberry.berry  blue-black berry similar to blueberries and bilberries of the eastern United States
           subtype:  #blueberry  sweet edible dark-blue berries of either low-growing or high-growing blueberry plants
           subtype:  #boxberry__wintergreen__checkerberry__teaberry__spiceberry  spicy red berrylike fruit; source of wintergreen oil
           subtype:  #cranberry.berry  very tart red berry used for sauce or juice
           subtype:  #lowbush_cranberry__lowbushcranberry__lingonberry__mountaincranberry__cowberry  tart red berries similar to American cranberries but smaller
           subtype:  #currant  any of several tart red or black berries used primarily for jellies and jams
              subtype:  #gooseberry  currant-like berry used primarily in jams and jellies
              subtype:  #black_currant__blackcurrant  small black berries used in jams and jellies
              subtype:  #red_currant  small red berries used primarily in jams and jellies
           subtype:  #blackberry  large sweet black or very dark purple edible aggregate fruit of any of various bushes of the genus Rubus
           subtype:  #boysenberry  large raspberry-flavored fruit; cross between blackberries and raspberries
           subtype:  #dewberry  blackberry-like fruits of any of several trailing blackberry bushes
           subtype:  #loganberry  large red variety of the dewberry
           subtype:  #raspberry  red or black edible aggregate berries usually smaller than the related blackberries
           subtype:  #saskatoon__shadberry__juneberry  edible purple or red berries
           subtype:  #strawberry.berry  sweet fleshy red fruit
           subtype:  #sugarberry__hackberry  small edible dark purple to black berry with large pits; southern United States
           subtype:  #persimmon  orange fruit resembling a plum; edible when fully ripe
           subtype:  #surinam_cherry__surinamcherry__acerola__barbados_cherry__West_Indian_cherry  acid red or yellow cherry-like fruit of a tropical American shrub very rich in vitamin C
           subtype:  #mulberry  sweet usually dark purple blackberry-like fruit of any of several mulberry trees of the genus Morus
        subtype:  #lanseh__lansa__lansat__lanset  East Indian tart yellow berrylike fruit
        subtype:  #carambola__star_fruit  deeply ridged yellow-brown tropical fruit; used raw as a vegetable or in salad or when fully ripe as a dessert
        subtype:  #ceriman  tropical cylindrical fruit resembling a pinecone with pineapple-banana flavor
        subtype:  #carissa_plum__carissaplum__natal_plum__natalplum  edible scarlet plum-like fruit of a South African plant
        subtype:  #citrus_fruit__citrus  any of numerous fruits of the genus Citrus having thick rind and juicy pulp; grown in warm regions
           subtype:  #orange_fruit__orange  round yellow to orange fruit of any of several citrus trees
              subtype:  #temple_orange  large sweet easily-peeled Florida fruit with deep orange rind
              subtype:  #bitter_orange__Seville_orange__sour_orange  highly acidic orange used especially in marmalade
              subtype:  #sweet_orange__sweetorange  orange with sweet juicy pulp; often thin-skinned
                 subtype:  #Jaffa_orange  sweet almost seedless orange of Israel
                 subtype:  #navel_orange__navelorange  seedless orange enclosing a small secondary fruit at the apex
                 subtype:  #Valencia_orange  variety of sweet orange cultivated extensively in Florida and California
           subtype:  #mandarin_orange__mandarin  a somewhat flat reddish-orange loose-skinned citrus of China
              subtype:  #satsuma  medium-sized largely seedless mandarin orange with thin smooth skin
              subtype:  #tangerine  any of various deep orange mandarins grown in the United States and southern Africa
           subtype:  #kumquat  small oval citrus fruit with thin sweet rind and very acid pulp
           subtype:  #lemon  yellow oval fruit with juicy acidic flesh
           subtype:  #lime  the green acidic fruit of any of various lime trees
              subtype:  #key_lime__keylime  small yellow-green limes of southern Florida
           subtype:  #grapefruit  large yellow fruit with somewhat acid juicy pulp; usual serving consists of a half
           subtype:  #pomelo__shaddock  large pear-shaped fruit similar to grapefruit but with coarse dry pulp
           subtype:  #citrange  more aromatic and acid tasting than oranges; used in beverages and marmalade
           subtype:  #citron  large lemonlike fruit with thick aromatic rind; usually preserved
        subtype:  #tangelo__ugli_fruit  large sweet juicy hybrid between tangerine and grapefruit having a thick wrinkled skin
        subtype:  #apricot  downy yellow to rosy-colored fruit resembling a small peach
        subtype:  #peach  downy juicy fruit with sweet yellowish or whitish flesh
        subtype:  #nectarine  smooth-skinned variety or mutation of the peach
        subtype:  #pitahaya  highly colored edible fruit of pitahaya cactus having bright red juice; often as large as a peach
        subtype:  #plum  any of numerous varieties of small to medium-sized round or oval smooth-skinned fruit with a single pit
           subtype:  #damson__damson_plum  sweet dark purple plum
           subtype:  #greengage_plum__greengageplum__greengage  sweet green or greenish-yellow variety of plum
           subtype:  #beach_plum__beachplum  small dark purple fruit used especially in jams and pies
           subtype:  #sloe  small sour dark purple fruit of especially the Allegheny plum bush
        subtype:  #dried_fruit__driedfruit  fruit preserved by drying
           subtype:  #dried_apricot__driedapricot  apricots preserved by drying
           subtype:  #prune  dried plum
           subtype:  #raisin  dried grape
              subtype:  #seedless_raisin__sultana  dried seedless grape
              subtype:  #seeded_raisin  seeded grape that has been dried
              subtype:  #currant.raisin  small dried seedless raisin grown in the Mediterranean region and California; used in cooking
        subtype:  #fig  fleshy sweet pear-shaped yellowish or purple multiple fruit eaten fresh or preserved or dried
        subtype:  #pineapple__ananas  large sweet fleshy tropical fruit with a terminal tuft of stiff leaves; widely cultivated
        subtype:  #anchovy_pear__anchovypear__river_pear__riverpear  West Indian fruit resembling the mango; often pickled
        subtype:  #banana  elongated crescent-shaped yellow fruit with soft sweet flesh
        subtype:  #passion_fruit__passionfruit  egg-shaped tropical fruit of certain passionflower vines; used for sherbets and confectionery and drinks
           subtype:  #granadilla  the egg-shaped edible fruit of tropical American vines related to passionflowers
           subtype:  #sweet_calabash__sweetcalabash  apple-sized passion fruit of the West Indies
           subtype:  #bell_apple__sweet_cup__sweetcup__water_lemon__waterlemon__yellow_granadilla  the edible yellow fruit of the Jamaica honeysuckle
        subtype:  #breadfruit  round seedless or seeded fruit with a bread-like texture; eaten boiled or baked or roasted or ground into flour; roasted seeds resemble chestnuts; of Pacific Islands
        subtype:  #jackfruit__jak__jack  immense East Indian fruit resembling breadfruit of; its seeds are commonly roasted
        subtype:  #canistel__eggfruit  ovoid orange-yellow mealy sweet fruit of Florida and West Indies
        subtype:  #melon  any of numerous fruits of the gourd family having a hard rind and sweet juicy flesh
           subtype:  #melon_ball__melonball  a bite of melon cut as a sphere
           subtype:  #muskmelon__sweetmelon  the fruit of a muskmelon vine; any of several sweet melons related to cucumbers
              subtype:  #cantaloup__cantaloupe  the fruit of a cantaloup vine; small to medium-sized melon with yellowish flesh
              subtype:  #winter_melon  the fruit of the winter melon vine; a green melon with pale green to orange flesh that keeps well
                 subtype:  #honeydew_melon__honeydew  the fruit of a variety of winter melon vine; a large smooth-skinned greenish-white melon with pale green flesh
                 subtype:  #Persian_melon  the fruit of a variety of winter melon vine; a large green melon with orange flesh
                 subtype:  #casaba_melon__casaba  melon having yellowish rind and whitish flesh
              subtype:  #net_melon__netmelon__netted_melon__nutmeg_melon  the fruit of a variety of muskmelon vine; a melon with netlike markings and deep green flesh
           subtype:  #watermelon  large oblong or roundish melon with a hard green rind and sweet watery red or occasionally yellowish pulp
        subtype:  #cherry  fruit with a single hard stone
           subtype:  #black_cherry__blackcherry__sweetcherry  any of several fruits of cultivated cherry trees that have sweet flesh
              subtype:  #bing_cherry  dark red or blackish sweet cherry
              subtype:  #heart_cherry__heartcherry__oxheart_cherry__oxheartcherry  large heart-shaped sweet cherry with soft flesh
                 subtype:  #blackheart_cherry__blackheart  heart cherry with dark flesh and skin cherry
           subtype:  #capulin__Mexican_black_cherry  Mexican black cherry
           subtype:  #sour_cherry  acid cherries used for pies and preserves
              subtype:  #amarelle  pale red sour cherry with colorless or nearly colorless juice
              subtype:  #morello  cultivated sour cherry with dark-colored skin and juice
        subtype:  #cocoa_plum__cocoaplum__coco_plum__icaco  plum-shaped whitish to almost black fruit used for preserves; tropical American
        subtype:  #grape  any of various juicy purple- or green-skinned fruit of the genus Vitis; grow in clusters
           subtype:  #slip-skin_grape__fox_grape__foxgrape  purplish-black wild grape of the eastern United States with tough skins that slip easily from the flesh; cultivated in many varieties
              subtype:  #Concord_grape  slip-skin purple table grape of the northeastern United States
              subtype:  #Catawba.slip-skin_grape__catawba  slip-skin reddish American table grape
           subtype:  #bullace_grape__bullacegrape__muscadine  dull-purple grape of southern United States
              subtype:  #scuppernong  amber-green muscadine grape of southeastern United States
           subtype:  #vinifera_grape  grape from a cultivated variety of the common grape vine of Europe
              subtype:  #emperor  red table grape of California
              subtype:  #muscat_grape__muscat__muscatel  sweet aromatic grape used for raisins and wine
              subtype:  #ribier  dark reddish-purple table grape of California
              subtype:  #sultana  pale yellow seedless grape used for raisins and wine
              subtype:  #Tokay  variety of wine grape originally grown in Hungary; the prototype of vinifera grapes
                 subtype:  #flame_tokay__flametokay  purplish-red table grape
              subtype:  #Thompson_Seedless  seedless green table grape of California
        subtype:  #custard_apple__custardapple  the fruit of any of several tropical American trees of the genus Annona having soft edible pulp
           subtype:  #cherimoya__cherimolla  large tropical fruit with leathery skin and soft pulp; related to custard apples
           subtype:  #soursop  large spiny tropical fruit with tart pulp related to custard apples
           subtype:  #bullock's_heart__Jamaica_apple  large heart-shaped tropical fruit with soft acid pulp
           subtype:  #sweetsop__anon__sugar_apple__sugarapple  sweet pulpy tropical fruit with thick scaly rind and shiny black seeds
           subtype:  #ilama  whitish tropical fruit with a pinkish tinge related to custard apples; grown in the southern United States
           subtype:  #pond_apple  ovoid yellow fruit with very fragrant peach-colored flesh; related to custard apples
        subtype:  #papaw__pawpaw  fruit with yellow flesh; related to custard apples
        subtype:  #papaya  large oval melon-like tropical fruit with yellowish flesh
        subtype:  #kai_apple__kaiapple  S African fruit smelling and tasting like apricots; used for pickles and preserves
        subtype:  #ketembilla__kitembilla__kitambilla  maroon-purple gooseberry-like fruit of India having tart-sweet purple pulp used especially for preserves
        subtype:  #ackee__akee  red pear-shaped tropical fruit with poisonous seeds; flesh is poisonous when unripe or overripe
        subtype:  #durian  huge fruit native to southeastern Asia `smelling like Hell and tasting like Heaven'; seeds are roasted and eaten like nuts
        subtype:  #feijoa__pineapple_guava__pineappleguava  dark-green kiwi-sized tropical fruit with white flesh; used chiefly for jellies and preserves
        subtype:  #genip__Spanish_lime  round one-inch Caribbean fruit with green leathery skin and sweet juicy translucent pulp; eaten like grapes
        subtype:  #genipap__genipap_fruit__genipapfruit  a succulent orange-sized tropical fruit with a thick rind
        subtype:  #kiwi_fruit__kiwi__Chinese_gooseberry  fuzzy brown egg-shaped fruit with slightly tart green flesh
        subtype:  #loquat__Japanese_plum  yellow olive-sized semitropical fruit with a large free stone and relatively little flesh; used for jellies
        subtype:  #mangosteen  two- to three-inch tropical fruit with juicy flesh suggestive of both peaches and pineapples
        subtype:  #mango  large oval smooth-skinned tropical fruit with juicy aromatic pulp and a large hairy seed
        subtype:  #sapodilla_plum__sapodillaplum__sapodilla__sapota  tropical fruit with a rough brownish skin and very sweet brownish pulp
        subtype:  #sapote__mammee__marmalade_plum__marmaladeplum  brown oval fruit flesh makes excellent sherbet
        subtype:  #tamarind__tamarindo  large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys
        subtype:  #alligator_pear__alligatorpear__avocado__avocado_pear__avocadopear  pear-shaped tropical fruit with green or blackish skin and rich yellowish pulp enclosing a single large seed
        subtype:  #date.edible_fruit  sweet edible fruit of the date palm with a single long woody seed
        subtype:  #elderberry  berrylike fruit of an elder used for e.g. wines and jellies
        subtype:  #guava  tropical fruit having yellow skin and pink pulp; eaten fresh or used for e.g. jellies
        subtype:  #mombin  purplish tropical fruit
        subtype:  #hog_plum__hogplum__yellow_mombin  yellow oval tropical fruit
        subtype:  #wild_plum__hog_plum__hogplum  wild plum of southern United States
        subtype:  #jaboticaba  tough-skinned purple grape-like tropical fruit grown in Brazil
        subtype:  #Chinese_jujube__jujube__Chinese_date  dark red plum-like fruit of Old World buckthorn trees
        subtype:  #litchi_nut__litchi__litchee__lichi__leechee__lichee__lychee  Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried
        subtype:  #longanberry__dragon'seye  Asian fruit similar to litchi
        subtype:  #mamey__mammee_apple  globular or ovoid tropical fruit with thick russet leathery rind and juicy yellow or reddish flesh
        subtype:  #marang  tropical fruit from the Philippines having a mass of small seeds embedded in sweetish white pulp
        subtype:  #medlar  crabapple-like fruit used for preserves
        subtype:  #medlar.edible_fruit  South African globular fruit with brown leathery skin and sweet-acid pithy flesh
        subtype:  #pear  sweet juicy gritty-textured fruit available in many varieties
           subtype:  #bosc  greenish-yellow pear
           subtype:  #anjou  green-skinned pear with firm flesh
           subtype:  #bartlett_pear__bartlett  juicy yellow pear
           subtype:  #seckel_pear__seckel  small yellowish- to reddish-brown pear
        subtype:  #plumcot  hybrid between plum and apricot
        subtype:  #pomegranate  large globular fruit having many seeds with juicy red pulp in a tough brownish-red rind
        subtype:  #prickly_pear__pricklypear  round or pear-shaped spiny fruit of any of various prickly pear cacti
        subtype:  #garambulla  small berrylike fruit
        subtype:  #blade_apple__bladeapple__Barbados_gooseberry  small yellow to orange fruit of the Barbados gooseberry cactus used in desserts and preserves and jellies
        subtype:  #quandang__quandong__quantong__native_peach  red Australian fruit; used for dessert or in jam
        subtype:  #quince  aromatic acid-tasting pear-shaped fruit used in preserves
        subtype:  #rambutan__rambotan  pleasantly acid bright red oval Malayan fruit covered with soft spines
        subtype:  #pulasan__pulassan  fruit of an East Indian tree similar to the rambutan but sweeter
        subtype:  #rose_apple  fragrant oval yellowish tropical fruit used in jellies and confections
        subtype:  #sorb__sorb_apple  acid gritty-textured fruit
        subtype:  #sour_gourd  acid-tasting Australian gourd-like fruit with a woody rind and large seeds
        subtype:  #monkey_bread__sour_gourd  African gourd-like fruit with edible pulp
     subtype:  #veggie__vegetable  edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant
        subtype:  #raw_vegetable__rawvegetable__rabbit_food  an uncooked vegetable
        subtype:  #legume  the seedpod of a leguminous plant (such as peas or beans or lentils)
           subtype:  #pulse  edible seeds of various pod-bearing plants (peas or beans or lentils etc.)
           subtype:  #edible_bean__bean  any of various edible seeds of plants of the family Leguminosae
              subtype:  #goa_bean__goabean  Old World tropical bean
              subtype:  #common_bean  any of numerous beans eaten either fresh or dried
                 subtype:  #kidney_bean  large dark red bean; usually dried
                 subtype:  #navy_bean__pea_bean__peabean__whitebean  white-seeded bean; usually dried
                 subtype:  #pinto_bean__pintobean  mottled or spotted bean of southwestern United States; usually dried
                 subtype:  #frijole  Mexican bean; usually dried
                 subtype:  #black_bean__blackbean__turtle_bean  black-seeded bean of South America; usually dried
                 subtype:  #fresh_bean__freshbean  beans eaten before they are ripe as opposed to dried
                    subtype:  #green_bean__greenbean  immature bean pod eaten as a vegetable
                       subtype:  #snap_bean  tender green beans without strings that easily snap into sections
                       subtype:  #string_bean  green beans with strings that must be removed
                       subtype:  #Kentucky_wonder_bean__Kentucky_wonder  flat-podded green bean
                       subtype:  #scarlet_runner_bean__scarlet_runner__scarletrunner__runner_bean__English_runner_bean  long bean pods always sliced into half-inch lengths; a favorite in Britain
                       subtype:  #haricot_vert__haricotvert__haricots_verts__French_bean  very small and slender green bean
                    subtype:  #yellow_bean__wax_bean__waxbean  snap beans with yellow pods
                    subtype:  #shell_bean__shellbean  unripe beans removed from the pod before cooking
                       subtype:  #lima_bean  broad flat beans simmered gently; never eaten raw
                          subtype:  #Fordhooks  relatively large lima beans
                       subtype:  #butterbean__sieva_bean__sievabean__butterbean__civet_bean__civetbean  small flat green bean similar to lima beans
                       subtype:  #fava_bean__broad_bean__broadbean  shell beans cooked as limas
                       subtype:  #green_soybean__greensoybean  seeds shelled and cooked as lima beans
                 subtype:  #flageolet  a French bean variety with light-colored seeds; usually dried
              subtype:  #soy__soybean  most highly proteinaceous vegetable crop known
                 subtype:  #field_soybean__fieldsoybean  seeds used as livestock feed
           subtype:  #lentil  round flat seed of the lentil plant
           subtype:  #pea  seed of a pea plant
              subtype:  #green_pea__greenpea__garden_pea  fresh pea
                 subtype:  #snow_pea__sugar_pea__sugarpea  green peas with flat edible pods
                 subtype:  #sugar_snap_pea  green peas with edible pods that are very crisp and not flat
                 subtype:  #split-pea__splitpea  dried hulled pea; used in soup
              subtype:  #cajan_pea__cajanpea__pigeon_pea__dahl  small highly nutritious seed of the tropical pigeon-pea plant
              subtype:  #field_pea__fieldpea  coarse small-seeded pea often used as food when young and tender
           subtype:  #chickpea__garbanzo  large white roundish Asiatic legume; usually dried
           subtype:  #black-eyed_pea__cowpea  eaten fresh as shell beans or dried
        subtype:  #potherb  any of various herbaceous plants whose leaves or stems or flowers are cooked and used for food or seasoning
        subtype:  #greens__green__leafy_vegetable__leafyvegetable  any of various leafy plants or their leaves and stems eaten as vegetables
           subtype:  #chop-suey_greens  succulent and aromatic young dark green leaves used in Chinese and Vietnamese and Japanese cooking
           subtype:  #sprout  a newly grown bud (especially from a germinating seed)
              subtype:  #bean_sprout  any of various sprouted beans: especially mung beans or lentils or edible soybeans
              subtype:  #alfalfa_sprout__alfalfasprout  sprouted alfalfa seeds
           subtype:  #beet_green  young leaves of the beetroot
           subtype:  #Swiss_chard__chard__spinachbeet__leafbeet  long succulent whitish stalks with large green leaves
           subtype:  #salad_green__saladgreen__salad_greens  greens suitable for eating uncooked as in salads
              subtype:  #lettuce  leaves of any of various plants of Lactuca sativa
                 subtype:  #butterhead_lettuce  lettuce with relatively soft leaves in a loose head; easily broken or bruised
                    subtype:  #buttercrunch  lettuce with delicate and relatively crunchy leaves
                    subtype:  #Bibb_lettuce  lettuce with relatively crisp leaves
                    subtype:  #Boston_lettuce  lettuce with relatively soft leaves
                 subtype:  #crisphead_lettuce__crispheadlettuce__iceberg_lettuce__iceberglettuce  lettuce with crisp tightly packed light-green leaves in a firm head
                 subtype:  #cos__co__cos_lettuce__coslettuce__romaine__romaine_lettuce__romainelettuce  lettuce with long dark-green leaves in a loosely packed elongated head
                 subtype:  #loose-leaf_lettuce__leaf_lettuce  lettuce with loosely curled leaves that do not form a compact head
              subtype:  #celtuce  leaves having celery-like stems eaten raw or cooked
              subtype:  #curly_endive__curlyendive  crisp spiky leaves with somewhat bitter taste
                 subtype:  #radicchio  prized variety of chicory having globose heads of red leaves
              subtype:  #chicory_escarole__chicoryescarole__escarole  variety of endive having leaves with irregular frilled edges
                 subtype:  #Belgian_endive__French_endive__witloof  young broad-leaved endive plant deprived of light to form a narrow whitish head
              subtype:  #cress  pungent leaves of any of numerous cruciferous herbs
                 subtype:  #watercress.cress__watercres  cresses that grow in clear ponds and streams
                 subtype:  #garden_cress  cress cultivated for salads and garnishes
                 subtype:  #winter_cress  cress cultivated for winter salads
              subtype:  #salad_burnet__saladburnet  leaves sometimes used for salad
           subtype:  #dandelion_green__dandeliongreen  edible leaves of the common dandelion collected from the wild; used in salads and in making wine
           subtype:  #lamb's-quarter__pigweed__wild_spinach  leaves collected from the wild
           subtype:  #wild_spinach  leafy greens collected from the wild and used as a substitute for spinach
           subtype:  #turnip_greens  tender leaves of young white turnips
           subtype:  #common_sorrel__sorrel  large sour-tasting arrowhead-shaped leaves used in salads and sauces
           subtype:  #French_sorrel  small tart oval to spearpoint-shaped leaves; preferred to common sorrel for salads
           subtype:  #spinach  dark green leaves; eaten cooked or raw in salads
        subtype:  #solanaceous_vegetable__solanaceousvegetable  any of several fruits of plants of the family Solanaceae; especially of the genera Solanum; Capsicum; Lycopersicon
           subtype:  #Irish_potato__potato__white_potato__whitepotato__spud__tater  an edible tuber native to South America; a staple food of Ireland
              subtype:  #Uruguay_potato  similar to the common potato
              subtype:  #french_fries__french-fried_potatoes__fries__frie  strips of potato fried in deep fat
           subtype:  #eggplant__aubergine__mad_apple  egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow
           subtype:  #pepper  sweet and hot varieties of fruits of plants of the genus Capsicum
              subtype:  #sweet_pepper__sweetpepper  large mild crisp thick-walled capsicum peppers usually bell-shaped or somewhat oblong
                 subtype:  #bell_pepper  large bell-shaped sweet pepper in green or red or yellow or orange or black varieties
                 subtype:  #green_pepper__greenpepper  a sweet pepper that becomes red when ripe
                 subtype:  #globe_pepper__globepepper  round sweet pepper
                 subtype:  #pimento__pimiento  fully ripened sweet red pepper; usually cooked
              subtype:  #hot_pepper__hotpepper  any of various pungent capsicum fruits
                 subtype:  #chili__chili_pepper__chilipepper__chilli__chilly__chile  very hot and finely tapering pepper of special pungency
                    subtype:  #jalapeno  hot green or red pepper of southwestern United States and Mexico
                    subtype:  #cayenne_pepper__cayennepepper__cayenne  a long and often twisted hot red pepper
                 subtype:  #tabasco__red_pepper__redpepper  very hot red peppers; usually long and thin; some very small
           subtype:  #tomato  mildly acid red or yellow pulpy fruit eaten as a vegetable
              subtype:  #cherry_tomato  small red to yellow tomatoes
                 subtype:  #plum_tomato  oblong cherry tomato
           subtype:  #husk_tomato__tomatillo__Mexican_husk_tomato  small edible yellow to purple tomato-like fruit enclosed in a bladderlike husk
        subtype:  #root_vegetable  any of various fleshy edible underground roots or tubers
           subtype:  #Irish_potato__potato__white_potato__whitepotato__spud__tater  an edible tuber native to South America; a staple food of Ireland
           subtype:  #yam  edible tuberous root of various yam plants of the genus Dioscorea grown in the tropics world-wide for food
           subtype:  #sweet_potato__sweetpotato  edible tuberous root of the sweet potato vine grown widely in warm regions of the United States
              subtype:  #yam.sweet_potato  sweet potato with deep orange flesh that remains moist when baked
           subtype:  #sunchoke__Jerusalem_artichoke  sunflower tuber eaten raw or boiled or sliced thin and fried as Saratoga chips
           subtype:  #beet__beetroot  round red root vegetable
              subtype:  #sugar_beet__sugarbeet  white-rooted beet grown as a source of sugar
              subtype:  #mangel-wurzel  cultivated as feed for livestock
           subtype:  #carrot.root_vegetable  orange root; important source of carotene
           subtype:  #celeriac__celery_root  thickened edible aromatic root of a variety of celery plant
           subtype:  #salsify  either of two long roots eaten cooked
              subtype:  #vegetable_oyster__vegetableoyster__oyster_plant  long white-skinned salsify
              subtype:  #scorzonera__black_salsify__blacksalsify  long black-skinned salsify
           subtype:  #parsnip  whitish edible root; eaten cooked
           subtype:  #radish  pungent fleshy edible root
           subtype:  #turnip  root of any of several members of the mustard family
              subtype:  #white_turnip__whiteturnip  white root of a turnip plant
              subtype:  #rutabaga__swede__swedish_turnip__swedishturnip__yellow_turnip  the large yellow root of a rutabaga plant used as food
           subtype:  #taro_root__taro__cocoyam__edda  tropical starchy tuberous root
        subtype:  #pieplant__rhubarb  long pinkish sour leafstalks usually eaten cooked and sweetened
        subtype:  #cruciferous_vegetable__cruciferousvegetable  a vegetable of the mustard family: especially mustard greens; various cabbages; broccoli; cauliflower; brussels sprouts
           subtype:  #mustard_greens__mustard__leafmustard__Indian_mustard  leaves eaten as cooked greens
           subtype:  #cabbage__chou  any of various types of cabbage
              subtype:  #kale__kail__cole  coarse curly-leafed cabbage
                 subtype:  #collards__collard_greens  smooth-leaved kale
              subtype:  #Chinese_celery__Chinese_cabbage__celery_cabbage  elongated head of crisp celery-like stalks and light green leaves
              subtype:  #bok_choy__bokchoy__bok_choi__bokchoi  elongated head of dark green leaves on thick white stalks
              subtype:  #head_cabbage  any of several varieties of cabbage having a large compact globular head; may be steamed or boiled or stir-fried or used raw in coleslaw
                 subtype:  #red_cabbage__redcabbage  compact head of purplish-red leaves
                 subtype:  #savoy__savoy_cabbage__savoycabbage  head of soft crinkly leaves
           subtype:  #broccoli  branched green undeveloped flower heads
           subtype:  #cauliflower  compact head of white undeveloped flowers
           subtype:  #brussels_sprouts__brussels_sprout  small cabbage-like heads or buds growing along a stalk
           subtype:  #broccoli_rabe__broccoli_raab  slightly bitter dark green leaves and clustered flower buds
           subtype:  #turnip_cabbage__kohlrabi  fleshy turnip-shaped edible stem of the kohlrabi plant
           subtype:  #radish  pungent fleshy edible root
           subtype:  #turnip  root of any of several members of the mustard family
        subtype:  #squash  edible fruit of a squash plant; eaten as a vegetable
           subtype:  #summer_squash  any of various fruits of the gourd family that mature during the summer; eaten while immature and before seeds and rind harden
              subtype:  #yellow_squash  squash having yellow skin and yellowish flesh and usually elongated neck
                 subtype:  #crookneck_squash__crooknecksquash__crookneck__summer_crookneck  yellow squash with a thin curved neck and somewhat warty skin
              subtype:  #zucchini__courgette  small cucumber-shaped vegetable marrow; typically dark green
              subtype:  #vegetable_marrow__vegetablemarrow__marrow  large elongated squash with creamy to deep green skins
              subtype:  #cocozelle  squash resembling zucchini
              subtype:  #pattypan_squash  round greenish-white squash having one face flattened with a scalloped edge
              subtype:  #spaghetti_squash__spaghettisquash  medium-sized oval squash with flesh in the form of spaghetti-like strings
           subtype:  #winter_squash  any of various fruits of the gourd family with thick rinds and edible yellow to orange flesh that mature in the fall and can be stored for several months
              subtype:  #acorn_squash__acornsquash  small dark green or yellow ribbed squash with yellow to orange flesh
              subtype:  #butternut_squash__butternutsquash  buff-colored squash with a long usually straight neck and sweet orange flesh
              subtype:  #hubbard_squash__hubbardsquash  large football-shaped winter squash with a warty gray-green rind
              subtype:  #turban_squash  large squash shaped somewhat like a turban usually with a rounded central portion protruding from the blossom end
                 subtype:  #buttercup_squash__buttercupsquash  drum-shaped squash with dark green rind marked in silver or gray
              subtype:  #cushaw  globose or ovoid squash with striped gray and green warty rind
              subtype:  #winter_crookneck_squash  a squash with a hard rind and an elongated curved neck
        subtype:  #cucumber__cuke  cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons
           subtype:  #gherkin  small prickly cucumber
        subtype:  #globe_artichoke__globeartichoke__artichoke  a thistle-like flower head with edible fleshy leaves and heart
        subtype:  #artichoke_heart__artichokeheart  the tender fleshy center of the immature artichoke flower
        subtype:  #asparagus__asparagu  edible young shoots of the asparagus plant
        subtype:  #bamboo_shoot  edible young shoots of bamboo
        subtype:  #onion  pungent bulb
           subtype:  #Bermuda_onion  mild flat onion grown in warm areas
           subtype:  #green_onion__greenonion__scallion  young onion before the bulb has enlarged
           subtype:  #Vidalia_onion  sweet-flavored onion grown in Georgia
           subtype:  #Spanish_onion  large mild and succulent yellow-skinned onion; often eaten raw
              subtype:  #purple_onion__red_onion__redonion  flat mild onion having purplish tunics; used as garnish on hamburgers and salads
           subtype:  #spring_onion  (British) an onion taken from the ground before the bulb has formed; eaten in salads
        subtype:  #leek  related to onions; white cylindrical bulb and flat dark-green leaves
        subtype:  #cardoon  only parts eaten are roots and especially stalks (blanched and used as celery); related to artichokes
        subtype:  #celery  stalks eaten raw or cooked or used as seasoning
           subtype:  #pascal_celery  any of several types of commercially grown celery
        subtype:  #gumbo.veggie__okra  long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews
        subtype:  #mushroom.veggie  fleshy body of any of numerous edible fungi
        subtype:  #pumpkin  usually large pulpy deep-yellow round fruit of the squash family maturing in late summer or early autumn
        subtype:  #truffle__earthnut  edible subterranean fungus of the genus Tuber
        subtype:  #plantain.veggie  starchy banana-like fruit; eaten (always cooked) as a staple vegetable throughout the tropics
        subtype:  #Florence_fennel__fennel__finocchio  aromatic bulbous stem base eaten cooked or raw in salads
     subtype:  #eater  any green goods that are good to eat; "these apples are good eaters"
  subtype:  #coconut_meat__coconutmeat  the edible white meat a coconut; often shredded for use in e.g. cakes and curries
     subtype:  #copra  the dried meat of the coconut from which oil is extracted
  subtype:  #dika_bread  somewhat astringent paste prepared by grinding and heating seeds of the African wild mango; a staple food of some African peoples
  subtype:  #fish.food  the flesh of fish used as food
     subtype:  #panfish  any of numerous small food fishes; especially those caught with hook and line and not available on the market
     subtype:  #stockfish  fish cured by being split and air-dried without salt
     subtype:  #anchovy.food  tiny Mediterranean fishes usually canned or salted; used for hors d'oeuvres or as seasoning in e.g. sauces
     subtype:  #eel.fish  the fatty flesh of eel; an elongate fish found in fresh water in Europe and America; large eels are usually smoked or pickled
        subtype:  #elver.eel  young eel; may be sauteed or batter-fried
     subtype:  #gray_mullet.fish__graymullet__mullet  highly valued lean flesh of marine or freshwater mullet
     subtype:  #alewife  flesh of shad-like fish abundant along the Atlantic coast or in coastal streams
     subtype:  #schrod__scrod  flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled
     subtype:  #haddock  lean white flesh of fish similar to but smaller than cod; usually baked or poached or as fillets sauteed or fried
        subtype:  #finnan_haddie__finnan_haddock__finnan__smoked_haddock  haddock usually baked but sometimes broiled with lots of butter
     subtype:  #hake.fish  the lean flesh of a fish similar to cod
     subtype:  #trout.fish  flesh of any of several primarily freshwater game and food fishes
        subtype:  #rainbow_trout__rainbowtrout  flesh of pacific trout that migrate from salt to fresh water
        subtype:  #salmon_trout__sea_trout__seatrout  flesh of marine trout that migrate from salt to fresh water
     subtype:  #rock_salmon  (British) any of several coarse fishes (such as dogfish or wolffish) when used as food
     subtype:  #salmon.fish  flesh of any of various marine or freshwater fish of the family Salmonidae
        subtype:  #Atlantic_salmon  fatty pink flesh of fish from northern coastal Atlantic; usually marketed fresh
        subtype:  #red_salmon__redsalmon__sockeye__sockeyesalmon  fatty red flesh of salmon of Pacific coast and rivers
        subtype:  #chinook_salmon__chinooksalmon__chinook__kingsalmon  pink or white flesh of large Pacific salmon
        subtype:  #silver_salmon__coho_salmon__coho__cohoe  fatty pinkish flesh of small salmon caught in the Pacific and Great Lakes
        subtype:  #smoked_salmon  salmon cured by smoking or in a smoky brine
           subtype:  #lox  brine-cured salmon
              subtype:  #Scandinavian_lox  salt-cure lox
              subtype:  #Nova_scotia_lox  sugar-cure lox
        subtype:  #kippered_salmon  salted and smoked salmon
     subtype:  #shad.fish  bony flesh of herring-like fish usually caught during their migration to fresh water for spawning; especially of Atlantic coast
     subtype:  #smelt.fish  small cold-water silvery fish; migrate between salt and fresh water
        subtype:  #American_smelt__rainbow_smelt__rainbowsmelt  common smelt of eastern North America and Alaska
        subtype:  #European_smelt__sparling  common smelt of Europe
  subtype:  #seafood  edible fish (broadly including freshwater fish) or shellfish or roe etc
     subtype:  #saltwater_fish__saltwaterfish  flesh of fish from the sea used as food
        subtype:  #sea_bream.saltwater_fish__seabream__bream  flesh of any of various saltwater fishes of the families Sparidae or Bramidae
        subtype:  #sea_bass.saltwater_fish__seabas__bas  the lean flesh of a saltwater fish of the family Serranidae
           subtype:  #striped_bass__striper  caught along the Atlantic coast of the United States
        subtype:  #grouper.saltwater_fish  flesh of a saltwater fish similar to sea bass
        subtype:  #croaker.saltwater_fish  the lean flesh of a saltwater fish caught along Atlantic coast of southern U.S.
        subtype:  #American_whiting_flesh__whiting  flesh of any of a number of slender food fishes especially of Atlantic coasts of North America
        subtype:  #European_whiting_flesh__whiting  flesh of a cod-like fish of European Atlantic waters
        subtype:  #cusk  the lean flesh of a cod-like fish of North Atlantic waters
        subtype:  #dolphinfish__mahimahi  the lean flesh of a saltwater fish found it warm waters (especially Hawaii)
        subtype:  #monkfish  flesh of a large-headed anglerfish of North American Atlantic waters
        subtype:  #tuna_fish__tuna__tunny  important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks
           subtype:  #albacore  relatively small tuna with choice white flesh; major source of canned tuna
           subtype:  #bonito.tuna_fish  flesh of mostly Pacific food fishes of the genus Sarda of the family Scombridae; related to but smaller than tuna
           subtype:  #bluefin_tuna__bluefintuna__bluefin  flesh of very large tuna
        subtype:  #mackerel.saltwater_fish  flesh of very important usually small (to 18 in) fatty Atlantic fish
           subtype:  #Spanish_mackerel.mackerel__spanishmackerel  flesh of commercially important fishes especially of American Atlantic coastal waters
           subtype:  #smoked_mackerel  mackerel cured by smoking
        subtype:  #pompano.saltwater_fish  flesh of pompano; warm-water fatty fish
        subtype:  #sea_squab__seasquab__blowfish__puffer  delicacy that is highly dangerous because of a potent nerve poison in ovaries and liver
           subtype:  #fugu  delicacy highly prized in Japan but highly dangerous
        subtype:  #herring  valuable flesh of fatty fish from shallow waters of northern Atlantic or Pacific; usually salted or pickled
           subtype:  #kipper__kippered_herring  salted and smoked herring
           subtype:  #bloater  large fatty herring lightly salted and briefly smoked
           subtype:  #smoked_herring__red_herring  a dried and smoked herring having a reddish color
           subtype:  #sprat__brisling  small fatty European fish; usually smoked or canned like sardines
           subtype:  #whitebait.herring  minnows or other small fresh- or salt-water fish (especially herring); usually cooked whole
        subtype:  #kingfish.saltwater_fish  the lean flesh of any of several fish caught off the Atlantic coast of the United States
        subtype:  #lingcod  the lean flesh of a fish caught off the Pacific coast of the United States
        subtype:  #bluefish  fatty bluish flesh of bluefish
        subtype:  #swordfish  flesh of swordfish usually served as steaks
        subtype:  #butterfish  any of numerous small flat Atlantic food fish having smooth skin
        subtype:  #codfish__cod  lean white flesh of important North Atlantic food fish; usually baked or poached
           subtype:  #salt_cod  codfish preserved in salt; must be desalted and flaked by soaking in water and pounding; used in e.g. codfish cakes
        subtype:  #pollack  lean white flesh of North Atlantic fish; similar to codfish
        subtype:  #porgy.saltwater_fish__scup  lean flesh of fish found in warm waters of southern Atlantic coast of the United States
        subtype:  #scup  flesh of fish found in colder waters of northern Atlantic coast of the United States
        subtype:  #flatfish.saltwater_fish  sweet lean whitish flesh of any of numerous thin-bodied fish; usually served as thin fillets
           subtype:  #flounder  flesh of any of various American and European flatfish
              subtype:  #yellowtail_flounder  flesh of American flounder having a yellowish tail
              subtype:  #plaice  flesh of large European flatfish
              subtype:  #turbot  flesh of a large European flatfish
              subtype:  #sand_dab.flounder__sanddab  the lean flesh of a small flounder from the Pacific coast of North America
              subtype:  #winter_flounder__lemon_sole__lemonsole  flesh of American flounder; important in the winter
           subtype:  #fillet_of_sole__sole  lean flesh of any of several flatfish
              subtype:  #gray_sole  grayish-white flesh of a flatfish
              subtype:  #lemon_sole__lemonsole__English_sole  highly valued almost pure white flesh
           subtype:  #halibut  lean flesh of very large flatfish of Atlantic or Pacific
        subtype:  #rockfish.saltwater_fish  the lean flesh of any of various valuable market fish caught among rocks
           subtype:  #rosefish__redfish__ocean_perch__oceanperch  North Atlantic rockfish
        subtype:  #sailfish.saltwater_fish  a saltwater fish with lean flesh
        subtype:  #weakfish  lean flesh of food and game fishes of United States Atlantic coast
        subtype:  #pilchard__sardine  small fatty fish usually canned
        subtype:  #snapper.saltwater_fish  flesh of any of various important food fishes of warm seas
           subtype:  #red_snapper  highly esteemed reddish lean flesh of snapper from Atlantic coast and Gulf of Mexico
        subtype:  #red_rockfish__redrockfish  red flesh of large food fish of Pacific coast
     subtype:  #freshwater_fish  flesh of fish from fresh water used as food
        subtype:  #bream__freshwater_bream  flesh of any of various freshwater fishes of the families Centrarchidae of North America or Cyprinidae of Europe
        subtype:  #freshwater_bass.freshwater_fish__freshwaterbas__bass  any of various North American freshwater fish with lean flesh (especially of the genus Micropterus)
           subtype:  #largemouth_bass  flesh of largemouth bass
           subtype:  #smallmouth_bass  flesh of smallmouth bass
        subtype:  #carp.freshwater_fish  the lean flesh of a fish that is often farmed; can be baked or braised
        subtype:  #buffalofish  large carp-like North American fish
        subtype:  #pike.freshwater_fish  highly valued northern freshwater fish with lean flesh
           subtype:  #muskellunge  flesh of very large North American pike; a game fish
           subtype:  #pickerel.pike  flesh of young or small pike
        subtype:  #sucker.freshwater_fish  flesh of any of numerous North American food fishes with toothless jaws
        subtype:  #catfish__mudcat  flesh of scaleless food fish of the southern United States; often farmed
        subtype:  #perch.freshwater_fish  any of numerous fishes of America and Europe
        subtype:  #sunfish  the lean flesh of any of numerous American perch-like fishes of the family Centrarchidae
           subtype:  #crappie.sunfish  small sunfishes of the genus Pomoxis of central United States rivers
        subtype:  #brook_trout__speckled_trout  freshwater fish
        subtype:  #lake_trout  flesh of large trout of northern lakes
        subtype:  #whitefish.freshwater_fish  flesh of salmon- or trout-like cold-water fish of cold lakes of the northern hemisphere
           subtype:  #lake_herring__cisco  cold-water fish caught in Lake Superior and northward
     subtype:  #calamari__squid__calamary  (Italian cookery) squid prepared as food
     subtype:  #octopus__octopu  tentacles of octopus prepared as food
     subtype:  #winkle__periwinkle  small edible marine snail; steamed in wine or baked
     subtype:  #whelk.seafood  large marine snail much used as food in Europe
     subtype:  #shellfish  meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)
        subtype:  #mussel.shellfish  black marine bivalves usually steamed in wine
        subtype:  #huitre__oyster  edible body of any of numerous oysters
           subtype:  #oysters_Rockefeller  oysters spread with butter and spinach and seasonings and baked on the half shell
           subtype:  #blue_point  oysters originally from Long Island Sound but now from anywhere along the northeastern seacoast; usually eaten raw
        subtype:  #clam.shellfish  flesh of either hard-shell or soft-shell clams
           subtype:  #quahaug__quahog__hard-shell_clam__round_clam__roundclam  Atlantic coast round clams with hard shells; large clams usually used for chowders or other clam dishes
              subtype:  #littleneck__littleneck_clam  a quahog when young and small; usually eaten raw
              subtype:  #cherrystone__cherrystone_clam__cherrystoneclam  small quahog larger than a littleneck; eaten raw or cooked as in e.g. clams casino
           subtype:  #soft-shell_clam__steamer__steamerclam__long-neck_clam  a clam that is usually steamed in the shell
        subtype:  #cockle.shellfish  common edible European bivalve
        subtype:  #crabmeat__crab  the edible flesh of any of various crabs
           subtype:  #blue_crab  Atlantic crab; most common source of fresh crabmeat
           subtype:  #crab_legs  legs of especially Alaska king crabs
           subtype:  #soft-shelled_crab__soft-shell_crab  freshly molted crab with new shell still tender and flexible
           subtype:  #Japanese_crab  crabmeat usually canned; from Japan
           subtype:  #Alaska_king_crab__Alaskan_king_crab__king_crab__Alaska_crab  meat of large cold-water crab; mainly leg meat
           subtype:  #Dungeness_crab  small Pacific coast crab
           subtype:  #stone_crab__stonecrab  pale flesh with delicate texture and flavor; found in Florida but now very rare
        subtype:  #crawdad__crayfish__crawfish__ecrevisse  tiny lobster-like crustaceans usually boiled briefly
        subtype:  #limpet.shellfish  mollusk with a low conical shell
        subtype:  #lobster.shellfish  flesh of a lobster
           subtype:  #American_lobster__Northern_lobster__Maine_lobster  flesh of cold-water lobsters having large tender claws; caught from Maine to the Carolinas
           subtype:  #European_lobster  similar to but smaller than American lobsters
           subtype:  #Norwegian_lobster__langoustine__scampo  caught in European waters; slenderer than American lobster
           subtype:  #lobster_tail__lobstertail  lobster tail meat; usually from spiny rock lobsters
        subtype:  #spiny_lobster__spinylobster__langouste__rock_lobster__crayfish  warm-water lobsters without claws; those from Australia and South Africa usually marketed as frozen tails; caught also in Florida and California
        subtype:  #scollop__scallop__escallop  edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
           subtype:  #sea_scallop__seascallop  muscle of large deep-water scallops
           subtype:  #bay_scallop  muscle of small choice shallow-water scallops
     subtype:  #prawn.seafood__shrimp  any of various edible decapod crustaceans
        subtype:  #river_prawn  large Australian prawn
     subtype:  #whitefish.seafood  (Britain) any market fish--edible saltwater fish or shellfish--except herring
     subtype:  #hard_roe__roe  fish eggs or egg-filled ovary; having a grainy texture
        subtype:  #coral.hard_roe  unfertilized lobster roe; reddens in cooking; used as garnish or to color sauces
        subtype:  #caviar__caviare  salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre
           subtype:  #beluga_caviar  roe of beluga sturgeon usually from Russia; highly valued
        subtype:  #shad_roe  roe of shad; may be parboiled or baked or sauteed gently
     subtype:  #soft_roe__milt  fish sperm or sperm-filled reproductive gland; having a creamy texture
  subtype:  #butter  an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
     subtype:  #clarified_butter__clarifiedbutter__drawnbutter  butter made clear by heating and removing the sediment of milk solids
        subtype:  #ghee  clarified butter used in Indian cookery
     subtype:  #brown_butter__brownbutter__beurrenoisette  clarified butter browned slowly and seasoned with vinegar or lemon juice and capers
     subtype:  #Meuniere_butter__lemon_butter__lemonbutter  clarified butter browned slowly and seasoned with lemon juice and parsley
     subtype:  #yak_butter__yakbutter  butter made from yaks' milk
  subtype:  #yogurt__yoghurt__yoghourt  a custard-like food made from curdled milk
     subtype:  #frozen_yogurt  a soft frozen dessert of sweetened flavored yogurt
     subtype:  #blueberry_yogurt__blueberryyogurt  yogurt with sweetened blueberries or blueberry jam
  subtype:  #cheese  a solid food prepared from the pressed curd of milk
     subtype:  #cream_cheese__creamcheese  soft unripened cheese made of sweet milk and cream
        subtype:  #double_cream__double_creme  fresh soft French cheese containing at least 60% fat
     subtype:  #triple_cream__triple_creme  fresh soft French cheese containing at least 72% fat
     subtype:  #cottage_cheese__cottagecheese__pot_cheese__potcheese__farm_cheese__farmer's_cheese  mild white cheese made from curds of soured skim milk
     subtype:  #process_cheese__processcheese__processed_cheese__processedcheese  made by blending several lots of cheese
     subtype:  #American_cheese  processed cheddar-style cheese
     subtype:  #bleu__blue_cheese  cheese containing a blue mold
        subtype:  #Stilton  English blue cheese
        subtype:  #Roquefort  French blue cheese
        subtype:  #gorgonzola  Italian blue cheese
        subtype:  #Danish_blue  blue cheese of Denmark
        subtype:  #Bavarian_blue  blue cheese of Bavaria
     subtype:  #Brie__brie  soft creamy white cheese; milder than Camembert
     subtype:  #brick_cheese__brickcheese  semisoft sweet American cheese from whole milk in a brick form
     subtype:  #Camembert  rich soft creamy French cheese
     subtype:  #cheddar_cheese__cheddarcheese__cheddar__store_cheese__storecheese  hard smooth-textured cheese
     subtype:  #Cheshire_cheese  a mild yellow English cheese with a crumbly texture
     subtype:  #Edam__edam  mild yellow Dutch cheese made in balls
     subtype:  #goat_cheese__chevre  made from goats' milk
     subtype:  #Gouda_cheese__Gouda__gouda  mild cream-colored Dutch cheese shaped in balls
     subtype:  #grated_cheese  hard or semihard cheese grated
     subtype:  #hand_cheese  any cheese originally molded by hand
     subtype:  #mozzarella  mild white Italian cheese
     subtype:  #Muenster  semisoft pale-yellow cheese
     subtype:  #Parmesan  hard dry sharp-flavored Italian cheese; often grated
     subtype:  #ricotta  soft Italian cheese like cottage cheese
     subtype:  #string_cheese  cheese formed in long strings twisted together
     subtype:  #Swiss_cheese  hard pale yellow cheese with many holes from Switzerland
        subtype:  #Emmenthal__Emmental__Emmenthaler__Emmentaler  large-holed Swiss cheese
        subtype:  #Gruyere  small-holed Swiss cheese
        subtype:  #sapsago  a hard green Swiss cheese made with skim-milk curd and flavored with clover
     subtype:  #Velveeta  trademark: soft processed American cheese
  subtype:  pm#vegetarian_food

36 statements are about indirect instances of #solid_food: wotif#graph1_on_restaurant, wotif#graph17_on_restaurant, wotif#graph3_on_cafe, wotif#graph1_on_grillroom, wotif#graph32_on_restaurant, wotif#graph37_on_restaurant, wotif#graph4_on_cafe, wotif#graph9_on_cafe, wotif#graph54_on_restaurant, wotif#graph1_on_http://www.casablancarestaurant.com.au, wotif#graph60_on_restaurant, wotif#graph61_on_restaurant, wotif#graph62_on_restaurant, wotif#graph63_on_restaurant, wotif#graph2_on_take_away_shop, wotif#graph1_on_http://www.terraceseafood.com.au, wotif#graph64_on_restaurant, wotif#graph2_on_grillroom, wotif#graph3_on_grillroom, wotif#graph83_on_restaurant, wotif#graph84_on_restaurant, wotif#graph99_on_restaurant, wotif#graph41_on_cafe, wotif#graph1_on_sweets_take_away_shop, wotif#graph2_on_sweets_take_away_shop, wotif#graph121_on_restaurant, wotif#graph122_on_restaurant, wotif#graph123_on_restaurant, wotif#graph15_on_take_away_shop, wotif#graph150_on_restaurant, wotif#graph167_on_restaurant, wotif#graph1_on_steakhouse, wotif#graph199_on_restaurant, wotif#graph233_on_restaurant, wotif#graph234_on_restaurant, wotif#graph237_on_restaurant click here to display them or click here for a search form or here to add a statement

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