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Chafing Dish meaning in Urdu

Chafing Dish Definitions

1) Chafing Dish : تابہ : (noun) a metal pan over a heater; used to cook or to keep things warm at the table.

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Useful Words


Hot Pad : چھوٹی چٹائی , Trivet : اسٹینڈ , Saucer : طشتری کی شکل کا برتن , Gall : کجھلانے سے پڑنے والا چھالا , Dish-Shaped : ڈش یا پیالے کی شکل , Afters : میٹھی ڈیش , Topping : اوپر سے ڈش وغیرہ کو سجانا , Sugar Bowl : چینی کا پیالا , Saute : تلا ہوا , Special : خاص ڈش , Entremets : اضافی ڈش , Space Heater : گیسی چولہا , Garnish : کھانے کی ڈش وغیرہ سجانا , Hors D'oeuvre : بھوک آور پکوان , Moo Goo Gai Pan : مرغی کی ڈیش جو سبزی اور چربی ڈال کر پکائی جاتی ہے , Platter : پرات , Boat : یخنی کا برتن , Casserole : کڑاہی , Doily : ایک چھوٹے کپڑے کی چٹائی نما جو ڈش وغیرہ کے نیچے رکھی جائے , Pickle Beef : اچار گوشت , Roulade : گوشت کا پارچہ جس میں قیمہ بھر کر پکایا جائے , Adobo : میکسیکو کا ایک کھانا , Paella : مرغی اور مچھلی کا پلاو , Mousse : بالائی گوشت مچھلی کی ایک ڈش , Dowdy : سیب کی میٹھی ڈش , Chicken Boti : چکن بوٹی , Savory : چٹ پٹا , Recipe : کھانا پکانے کی ترکیب , Biriani : بریانی , Grits : ابلی ہوئی مکئی , Jambalaya : پلاو کی طرح کی ایک ڈش

Useful Words Definitions


Hot Pad: a pad for use under a hot dish to protect a table.

Trivet: a stand with short feet used under a hot dish on a table.

Saucer: a small shallow dish for holding a cup at the table.

Gall: a skin sore caused by chafing.

Dish-Shaped: shaped like a dish or pan.

Afters: a dish served as the last course of a meal.

Topping: a flavorful addition on top of a dish.

Sugar Bowl: a dish in which sugar is served.

Saute: a dish of sauteed food.

Special: a dish or meal given prominence in e.g. a restaurant.

Entremets: a dish that is served with, but is subordinate to, a main course.

Space Heater: heater consisting of a self-contained (usually portable) unit to warm a room.

Garnish: something (such as parsley) added to a dish for flavor or decoration.

Hors D'oeuvre: a dish served as an appetizer before the main meal.

Moo Goo Gai Pan: a Cantonese dish of chicken and sauteed vegetables.

Platter: a large shallow dish used for serving food.

Boat: a dish (often boat-shaped) for serving gravy or sauce.

Casserole: large deep dish in which food can be cooked and served.

Doily: a small round piece of linen placed under a dish or bowl.

Pickle Beef: Spicy beef dish that is served with roti or naan..

Roulade: a dish consisting of a slice of meat that is rolled around a filling and cooked.

Adobo: a dish of marinated vegetables and meat or fish; served with rice.

Paella: saffron-flavored dish made of rice with shellfish and chicken.

Mousse: a light creamy dish made from fish or meat and set with gelatin.

Dowdy: deep-dish apple dessert covered with a rich crust.

Chicken Boti: chicken dish that is served with roti or naan very famed in Pakistan .

Savory: an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre.

Recipe: steps, ingredients, and techniques required to prepare a specific dish or meal.

Biriani: an Indian dish made with highly seasoned rice and meat or fish or vegetables.

Grits: coarsely ground hulled corn boiled as a breakfast dish in the southern United States.

Jambalaya: spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery.

Related Words


Cooking Utensil : کھانا پکانے کے آلات

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