Átvágva

Átvágva is a Hungarian term that translates to "cut" or "sliced" in English. It is commonly used in the context of food preparation, particularly in reference to vegetables or meat that have been cut into smaller pieces. The term is often used in cooking instructions to indicate that an ingredient should be divided into manageable sections before further processing.

In Hungarian cuisine, átvágva is a fundamental technique used in various dishes. For example, in the preparation of goulash, the meat is typically cut into smaller pieces (átvágva) to ensure even cooking and to make it easier to serve. Similarly, in the case of salads, vegetables may be sliced (átvágva) to enhance their appearance and texture.

The term átvágva is also used in a more general sense to describe any action where an object is divided into smaller parts. This can apply to a wide range of activities, from cutting fabric for sewing to dividing a piece of wood for construction purposes.

In summary, átvágva is a versatile term in Hungarian that refers to the act of cutting or slicing an object, with particular relevance in culinary contexts. Its application varies widely, from food preparation to general object manipulation, reflecting the practical and functional aspects of the Hungarian language.