Online Google Dictionary

fillet 中文解釋 wordnet sense Collocation Usage
Verb
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fillets, plural;
  1. Remove the bones from (a fish)

  2. Cut (fish or meat) into boneless strips

Noun
  1. A fleshy boneless piece of meat from near the loins or the ribs of an animal
    • - a chicken breast fillet
    • - roast fillet of lamb
  2. A beef steak cut from the lower part of a sirloin

  3. A boned side of a fish

  4. A band or ribbon worn around the head, esp. for binding the hair

  5. A narrow flat band separating two moldings

  6. A small band between the flutes of a column

  7. A plain or decorated line impressed on the cover of a book

  8. A roller used to impress such a line

  9. A concave strip of material roughly triangular in cross section that rounds off an interior angle between two surfaces
    • - a splayed mortar fillet at the junction of the roof with the chimney stack
    • - a fillet weld

  1. a boneless steak cut from the tenderloin of beef
  2. decorate with a lace of geometric designs
  3. a longitudinal slice or boned side of a fish
  4. cut into filets; "filet the fish"
  5. lemniscus: a bundle of sensory nerve fibers going to the thalamus
  6. taenia: a narrow headband or strip of ribbon worn as a headband
  7. A fillet (or filet) – in British English and in American English; from the French word filet, pronounced – is a cut or slice of boneless meat or fish.
  8. In mechanical engineering, a fillet is a concave easing of an interior corner of a part design. A rounding of an exterior corner is called a "round".
  9. In the picture framing industry, a fillet (also referred to as a slip) is a small piece of moulding which fits inside a larger frame or, typically, underneath or in between matting, used for decorative purposes. ...
  10. A headband; a ribbon or other band used to tie the hair up, or keep a headdress in place, or just for decoration; A thin strip of any material, in various technical uses; A heavy bead of waterproofing compound or sealant material generally installed at the point where vertical and horizontal ...
  11. (Fillets) The small components that comprise finger-block parquet. Also called fingers or slats. Fillet may also refer to the top layer of some engineered wood flooring.
  12. (Fillets) (fe-lay).--Long, thin pieces of meat or fish generally rolled and tied.
  13. (fillets) A fillet on a machined part is at the concave transition from one surface to another, e.g. a step in a shaft. The concave transition (small diameter to shoulder) will have a fillet and the convex transition (shoulder to large diameter) may have a chamfer. ...
  14. (fillets) Curtain rods hung upon hooks near the upper end of the pillars.
  15. (filletting) was tape for binding collars and other joints of meat.
  16. To remove bones from a fish, so that only the flesh remains. The process depends on the type of fish. Though similar, it is different for flat fish, like a flounder, or round fish, like a trout. The best way to learn how is to purchase a cookbook with details or watch the cooking shows. ...
  17. Small panel that is used to cover "gaps" in a wall combination; can also be used as a design feature.
  18. A continuous plain line produced by a wheel-shaped finishing tool of the same name.
  19. An arc constructed between and tangent to two converging lines.
  20. A small molding with profile that may be used as an edging on a mat or frame lip. Profiles may differ somewhat. May also be called a slip.
  21. To create a fillet of fish or meat by cutting away the bones. Fish and boning knives help produce clean fillets.
  22. To remove the bones from meat or fish for cooking.
  23. A reinforcement of the joint between the fin and the body tube of the rocket to improve the rocket's aerodynamics and to strengthen the fin mount. See also "TTW"
  24. A narrow, slightly raised band often used around the body of a  tankard, mug, measure or flagon for decoration and to strengthen the cylinder wall.
  25. A slice of fish flesh of irregular size and shape which is removed from the carcass by a cut made parallel to the backbone, usually 2 to 12 oz. Some fillets, especially of fresh fish and those used to make up the larger frozen blocks, may be larger than 12 oz. ...