"cookery" | Definition and Related Words

cookery

Noun

The act of preparing something (as food) by the application of heat (synset 100244785)
"cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
associated with:
- 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
- alcoholise, alcoholize - make alcoholic, as by fermenting
- alcoholise, alcoholize - treat or infuse with alcohol
- conserve - preserve with sugar
- pickle - preserve in a pickling liquid
- salt - preserve with salt
- marinade, marinate - soak in marinade
- can, put up, tin - preserve in a can or tin
- brine - soak in brine
- fortify, lace, spike - add alcohol to (beverages)
- fortify - add nutrients to
- boil down, concentrate, reduce - cook until very little liquid is left
- boil down, concentrate, decoct, reduce - be cooked until very little liquid is left
- bake - cook and make edible by putting in a hot oven
- ovenbake - bake in an oven
- brown - fry in a pan until it changes color
- coddle - cook in nearly boiling water
- fire - bake in a kiln so as to harden
- farce, stuff - fill with a stuffing while cooking
- baste - cover with liquid before cooking
- souse - cook in a marinade
- micro-cook, microwave, nuke, zap - cook or heat in a microwave oven
- crisp, crispen, toast - make brown and crisp by heating
- shirr - bake (eggs) in their shells until they are set
- blanch, parboil - cook (vegetables) briefly
- overboil - boil excessively
- fricassee - make a fricassee of by cooking
- stew - cook slowly and for a long time in liquid
- jug - stew in an earthenware jug
- simmer - boil slowly at low temperature
- roast - cook with dry heat, usually in an oven
- barbecue, barbeque, cook out - cook outdoors on a barbecue grill
- pan roast - roast in a pan
- braise - cook in liquid
- fry - cook on a hot surface using fat
- frizzle - fry something until it curls and becomes crisp
- deep-fat-fry - fry in deep fat
- griddle - cook on a griddle
- pan-fry - fry in a pan
- deep-fry, french-fry - cook by immersing in fat
- stir fry - fry very quickly over high heat
- saute - fry briefly over high heat
- grill - cook over or under a grill
- hibachi - cook over a hibachi grill
- steam - cook something by letting steam pass over it
- broil, oven broil - cook under a broiler
- pan-broil - broil in a pan
- pressure-cook - cook in a pressure cooker
- bruise - break up into small pieces for food preparation
- blacken, char, scorch, sear - burn slightly and superficially so as to affect color
- render, try - melt (fat or lard) in order to separate out impurities
- splat - split open and flatten for cooking
- clarify - make clear by removing impurities or solids, as by heating
- dun - cure by salting
- corn - preserve with salt
- filet, fillet - cut into filets
- puree, strain - rub through a strainer or process in an electric blender
- egg - coat with beaten egg
- dredge - cover before cooking
- flour - cover with flour
- crumb - coat with bread crumbs
- truss - tie the wings and legs of a bird before cooking it
- bread - cover with bread crumbs
- mask - cover with a sauce
- dress - put a dressing on
- sauce - dress (food) with a relish
- whip, whisk - whip with or as if with a wire whisk
- cream - make creamy by beating
- beat, scramble - stir vigorously
- churn - stir (cream) vigorously in order to make butter
- rice - sieve so that it becomes the consistency of rice
- frost, ice - decorate with frosting
- butterfly - cut and spread open, as in preparation for cooking
- put on - put on the stove or ready for cooking
- spatchcock - prepare for eating if or as if a spatchcock
- devil - coat or stuff with a spicy paste
- cook - prepare a hot meal
- precook - cook beforehand so that the actual preparation won't take long
- whip up, whomp up - prepare or cook quickly or hastily
- concoct, cook up - prepare or cook by mixing ingredients
- lard - prepare or cook with lard
- flavor, flavour, season - lend flavor to
- curry - season with a mixture of spices; typical of Indian cooking
- spice, spice up, zest - add herbs or spices to
- ginger - add ginger to in order to add flavor
- savor, savour - give taste to
- pepper - add pepper to
- salt - add salt to
is a type of: change of state - the act of changing something into something different in essential characteristics
subtypes:
- baking - cooking by dry heat in an oven
- browning, toasting - cooking to a brown crispiness over a fire or on a grill
- 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)
- boiling, simmering, stewing - cooking in a liquid that has been brought to a boil
- percolation - the act of making coffee in a percolator
- cuisine, culinary art - the practice or manner of preparing food or the food so prepared
has:
- tenderisation, tenderization - the act of making meat tender by pounding or marinating it
- seasoning - the act of adding a seasoning to food
same as: cooking, preparation

cookery

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