Opposite of having, or full of, chunks or lumps. smooth. even. flat.
Herein, what is the synonym of lumpy?
In this page you can discover 19 synonyms, antonyms, idiomatic expressions, and related words for lumpy, like: cumbrous, ponderous, bumpy, cumbersome, knotty, irregular, stringy, lumpish, easy, heavy and chunky.
In this way, what does it mean if something is lumpy?
Definition of lumpy
1a : filled or covered with lumps. b : characterized by choppy waves. 2 : having a heavy clumsy appearance. 3 : uneven and often crude in style. Other Words from lumpy Synonyms & Antonyms Example Sentences Phrases Containing lumpy Learn More About lumpy.
What is a Synonym and antonym for rough?
ˈrʌf) Violently agitated and turbulent. Antonyms. calm proud organized preserved. boisterous stormy.
What does being grainy mean?
Definition of grainy
1 : resembling or having some characteristic of grain : not smooth or fine. 2 of a photograph : appearing to be composed of grain-like particles. Other Words from grainy Synonyms & Antonyms Example Sentences Learn More About grainy.
What does rutted out mean?
1 : a periodic and often annually recurring state of certain male animals (such as deer or elk) during which behavior associated with the urge to breed is displayed. 2 : the period of time during which rut occurs : breeding season. rut. verb (1) rutted; rutting.
What curdle means?
Definition of curdle
intransitive verb. 1 : to form curds also : to congeal as if by forming curds a scream curdled in her throat. 2 : to go bad or wrong : spoil. transitive verb.
What is lumping together?
/lʌmp/ to put different groups together and think about them or deal with them in the same way: All the children are lumped together in one class, regardless of their ability.
What does the term lumping mean?
To put together in a single group without discrimination. 2. To move with heavy clumsiness. 3. To make into lumps.
What is lumping in cooking?
If you add the flour directly to the simmering liquid, you’ll get lumps. Such lumps form because hot liquid causes the starch molecules on the surface of the flour to almost instantly gelatinize—that is, the starches swell, burst, and become sticky.