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SHATTERED |
Broken into small pieces |
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CRUMMABLE |
Capable of being crumbed or broken into small pieces. |
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SHIVER |
One of the small pieces, or splinters, into which a brittle
thing is broken by sudden violence; -- generally used in the plural. |
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RIPUP |
Tear into small pieces |
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MINCE |
Cut into small pieces |
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CHAMP |
To bite into small pieces; to crunch. |
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FRITTER |
To break into small pieces or fragments. |
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BREAKUP |
Heard to bray, “Cup split into small pieces!” |
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CRUMBLE |
To break into small pieces; to cause to fall in pieces. |
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HASH |
To /hop into small pieces; to mince and mix; as, to hash
meat. |
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CRUMB |
To break into crumbs or small pieces with the fingers;
as, to crumb bread. |
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SPALL |
To break into small pieces, as ore, for the purpose of
separating from rock. |
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COB |
To break into small pieces, as ore, so as to sort out its
better portions. |
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SHATTER |
To be broken into fragments; to fall or crumble to
pieces by any force applied. |
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SCANTLE |
To scant; to be niggard of; to divide into small
pieces; to cut short or down. |
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LITHOTRITY |
The operation of breaking a stone in the bladder into
small pieces capable of being voided. |
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WEAK |
Not firmly united or adhesive; easily broken or separated
into pieces; not compact; as, a weak ship. |
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SHRED |
To cut or tear into small pieces, particularly narrow and
long pieces, as of cloth or leather. |
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NOODLE |
A thin strip of dough, made with eggs, rolled up, cut into
small pieces, and used in soup. |
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CARVE |
To cut into small pieces or slices, as meat at table; to
divide for distribution or apportionment; to apportion. |
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BROKEN |
Separated into parts or pieces by violence; divided into
fragments; as, a broken chain or rope; a broken dish. |
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FRICASSEE |
A dish made of fowls, veal, or other meat of small
animals cut into pieces, and stewed in a gravy. |
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CHINK |
To cause to make a sharp metallic sound, as coins, small
pieces of metal, etc., by bringing them into collision with each other. |
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SLIVER |
To cut or divide into long, thin pieces, or into very
small pieces; to cut or rend lengthwise; to slit; as, to sliver wood. |
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LYONNAISE |
Applied to boiled potatoes cut into small pieces and
heated in oil or butter. They are usually flavored with onion and
parsley. |