Online Google Dictionary

batter 中文解釋 wordnet sense Collocation Usage Collins Definition
Verb
/ˈbatər/,
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batters, 3rd person singular present; battered, past tense; battered, past participle; battering, present participle;
  1. (of a wall) Have a receding slope

Noun
  1. A gradual backward slope in a wall or similar structure

  1. (baseball) a ballplayer who is batting
  2. buffet: strike against forcefully; "Winds buffeted the tent"
  3. a liquid or semiliquid mixture, as of flour, eggs, and milk, used in cooking
  4. clobber: strike violently and repeatedly; "She clobbered the man who tried to attack her"
  5. dinge: make a dent or impression in; "dinge a soft hat"
  6. In baseball, batting is the act of facing the opposing pitcher and trying to produce offense for one's team. A batter or hitter is a person whose turn it is to face the pitcher. ...
  7. Batter is a semi-liquid mixture of one or more flours combined with liquids such as water, milk or eggs used to prepare various foods. ...
  8. (Batters) the sloped sides of the walls surrounding the building platform.
  9. (batters) the slopes developed above and below benched tracks, the less steep they are, the better they re-vegetate
  10. The batters are the sloping sides of the cross section, which come about when the road section cuts into the terrain or when the road is above the terrain and fill is needed. In the Iroad module the batters can be specified as either normal or catchline type.
  11. Another word for batsman, first used as long ago as 1773. Also something you fry fish in
  12. A mixture containing flour and liquid, thin enough to pour.
  13. Recessing or sloping masonry back in successive courses; the opposite of corbel.
  14. An uncooked, semiliquid mixture (thick or thin) that can be spooned or poured, as for cakes, muffins, pancakes or waffles. Batters are usually mixtures based on flour, eggs and milk. They can also be used to coat food before frying, as in batter-fried chicken.
  15. A mixture of flour and liquid with the addition of flour, eggs, and sometimes fat, used to prepare cakes, muffins, pancakes, crepes, and quick breads. Also applies to frying batters.
  16. The uncooked mixture which is the base for most baked goods. It is usually made from a combination of flour, eggs, and liquid, and is thin enough to be stirred. Batter may also be used to dip foods in before frying or baking.
  17. A mixture of flour, fat, and liquid that is thin enough in consistency to require a pan to encase it. Used in such preparations as cakes and some cookies. A batter is different from dough, which maintains its shape.
  18. A sloping part of a curtain wall. The sharp angle at the base of all walls and towers along their exterior surface.
  19. The slope of an earthwork be it a dam, cutting, or embankment.
  20. An inclination from the vertical, as in the sloping side of a bridge pier.
  21. Deformation of the surface of the railhead usually close to the end of the rail.
  22. a semiliquid mixture used while making cakes or breads OR for coating an object to be deep fried.
  23. The terms 'batter' and 'dough' are oftentimes used interchangeably as the main difference between the two is only in their consistencies.  That is, a batter is thinner in consistency than a dough.  The name 'batter' comes from the French word 'battre' meaning 'to beat'.
  24. Dough that is too moist to knead. Also used to describe texture of mixture before all the flour has been added.
  25. The uniform sideslope of walls, banks, or cuttings. In describing batter grade, 1:3 or 1 in 3 means a slope of 1 metre vertical in a horizontal distance of 3 metres.