cooking

Cook  (kk), Frederick Albert 1865-1940.

American physician and Arctic explorer who announced that he had reached the North Pole in 1908, a claim that was rejected by the scientific community.

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Cook, James Known as "Captain Cook." 1728-1779.

British navigator and explorer who commanded three major voyages of discovery, charting and naming many islands of the Pacific Ocean. He also sailed along the coast of North America as far north as the Bering Strait.

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cook  (kk)

v. cooked, cook·ing, cooks

v.tr.

1. To prepare (food) for eating by applying heat.

2. To prepare or treat by heating: slowly cooked the medicinal mixture.

3. Slang To alter or falsify so as to make a more favorable impression; doctor: disreputable accountants who were paid to cook the firm's books.

v.intr.

1. To prepare food for eating by applying heat.

2. To undergo application of heat especially for the purpose of later ingestion.

3. Slang To happen, develop, or take place: What's cooking in town?

4. Slang To proceed or perform very well: The band really got cooking after midnight.

n.

A person who prepares food for eating.

Phrasal Verb:

cook up Informal

To fabricate; concoct: cook up an excuse.

Idiom:

cook (one's) goose Slang

To ruin one's chances: The speeding ticket cooked his goose with his father. Her goose was cooked when she was caught cheating on the test.

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[Middle English coken, from coke, cook, from Old English cc, from Vulgar Latin *ccus, from Latin cocus, coquus, from coquere, to cook; see pek^w- in Indo-European roots.]

Thesaurus

Noun

1.

cooking - the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife" cookery, preparation change of state - the act of changing something into something different in essential characteristics baking - cooking by dry heat in an oven toasting, browning - cooking to a brown crispiness over a fire or on a grill; "proper toasting should brown both sides of a piece of bread" broil, broiling, grilling - cooking by direct exposure to radiant heat (as over a fire or under a grill) frying, sauteing - cooking in fat or oil in a pan or griddle fusion cooking - cooking that combines ingredients and techniques and seasonings from different cuisines braising - cooking slowly in fat in a closed pot with little moisture poaching - cooking in simmering liquid roasting - cooking (meat) by dry heat in an oven (usually with fat added); "the slow roasting took several hours" simmering, stewing, boiling - cooking in a liquid that has been brought to a boil tenderisation, tenderization - the act of making meat tender by pounding or marinating it percolation - the act of making coffee in a percolator seasoning - the act of adding a seasoning to food cuisine, culinary art - the practice or manner of preparing food or the food so prepared challah, hallah - (Judaism) a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before baking Jewish rye, Jewish rye bread - (Judaism) bread made with rye flour; usually contains caraway seeds calamari, calamary, squid - (Italian cuisine) squid prepared as food curry - (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice brown sauce, Chinese brown sauce - a sauce based on soy sauce caramelise, caramelize - convert to caramel caramelise, caramelize - be converted into caramel; "The sugar caramelized" alcoholise, alcoholize - make alcoholic, as by fermenting; "alcoholize prunes" alcoholise, alcoholize - treat or infuse with alcohol; "alcoholize the fruit and let them sit in the refrigerator" conserve - preserve with sugar; "Mom always conserved the strawberries we grew in the backyard" pickle - preserve in a pickling liquid salt - preserve with salt; "people used to salt meats on ships" marinade, marinate - soak in marinade; "marinade herring" can, tin, put up - preserve in a can or tin; "tinned foods are not very tasty" brine - soak in brine fortify, lace, spike - add alcohol to (beverages); "the punch is spiked!" fortify - add nutrients to; "fortified milk" boil down, concentrate, reduce - cook until very little liquid is left; "The cook reduced the sauce by boiling it for a long time" boil down, decoct, concentrate, reduce - be cooked until very little liquid is left; "The sauce should reduce to one cup" bake - cook and make edible by putting in a hot oven; "bake the potatoes" ovenbake - bake in an oven; "ovenbake this chicken" brown - fry in a pan until it changes color; "brown the meat in the pan" coddle - cook in nearly boiling water; "coddle eggs" fire - bake in a kiln so as to harden; "fire pottery" farce, stuff - fill with a stuffing while cooking; "Have you stuffed the turkey yet?" baste - cover with liquid before cooking; "baste a roast" souse - cook in a marinade; "souse herring" micro-cook, microwave, nuke, zap - cook or heat in a microwave oven; "You can microwave the leftovers" crispen, toast, crisp - make brown and crisp by heating; "toast bread"; "crisp potatoes" shirr - bake (eggs) in their shells until they are set; "shirr the eggs" parboil, blanch - cook (vegetables) briefly; "Parboil the beans before freezing them"

Translations

cooking [ˈkukɪŋ] n → cocina

cpd [apples] → para cocinar; [utensils, salt, foil] → de cocina

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cooking [ˈkukɪŋ] cook n → cuisine f

cpd [apples, chocolate] → à cuire; [utensils, salt] → de cuisine

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cooking [ˈkukɪŋ] cook n → Kochen nt;

(food) → Essen nt

cpd → Koch-;

(chocolate) → Block-

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cooking [ˈkukɪŋ] n → cucina

cpd [apples, chocolate] → da cuocere; [utensils, salt, foil] → da cucina