Hyperonyms
(has_hyperonym)
|
00199130-n:
the act of changing something into something different in essential characteristics
|
Hyponyms
(has_hyponym)
|
00246341-n:
cooking by dry heat in an oven
|
Hyponyms
(has_hyponym)
|
00246552-n:
cooking to a brown crispiness over a fire or on a grill
|
Hyponyms
(has_hyponym)
|
00246754-n:
cooking by direct exposure to radiant heat (as over a fire or under a grill)
|
Hyponyms
(has_hyponym)
|
00246940-n:
cooking in fat or oil in a pan or griddle
|
Hyponyms
(has_hyponym)
|
00247081-n:
cooking that combines ingredients and techniques and seasonings from different cuisines
|
Hyponyms
(has_hyponym)
|
00247229-n:
cooking slowly in fat in a closed pot with little moisture
|
Hyponyms
(has_hyponym)
|
00247342-n:
cooking in simmering liquid
|
Hyponyms
(has_hyponym)
|
00247442-n:
cooking (meat) by dry heat in an oven (usually with fat added)
|
Hyponyms
(has_hyponym)
|
00247792-n:
cooking in a liquid that has been brought to a boil
|
Hyponyms
(has_hyponym)
|
00248252-n:
the act of making coffee in a percolator
|
Hyponyms
(has_hyponym)
|
07571324-n:
the practice or manner of preparing food or the food so prepared
|
Meronyms
(has_mero_part)
|
00248063-n:
the act of making meat tender by pounding or marinating it
|
Meronyms
(has_mero_part)
|
00248368-n:
the act of adding a seasoning to food
|
Related
(related_to)
|
00322847-v:
transform and make suitable for consumption by heating
|
Related
(related_to)
|
01664172-v:
prepare for eating by applying heat
|
Related
(related_to)
|
01665638-v:
prepare a hot meal
|
Domain
(category_term)
|
00114291-v:
convert to caramel
|
Domain
(category_term)
|
00114615-v:
be converted into caramel
|
Domain
(category_term)
|
00139729-v:
make alcoholic, as by fermenting
|
Domain
(category_term)
|
00139908-v:
treat or infuse with alcohol
|
Domain
(category_term)
|
00212049-v:
preserve with sugar
|
Domain
(category_term)
|
00213223-v:
preserve in a pickling liquid
|
Domain
(category_term)
|
00213353-v:
preserve with salt
|
Domain
(category_term)
|
00213544-v:
soak in marinade
|
Domain
(category_term)
|
00213794-v:
preserve in a can or tin
|
Domain
(category_term)
|
00216561-v:
soak in brine
|
Domain
(category_term)
|
00222135-v:
add alcohol to (beverages)
|
Domain
(category_term)
|
00222328-v:
add nutrients to
|
Domain
(category_term)
|
00236999-v:
cook until very little liquid is left
|
Domain
(category_term)
|
00237259-v:
be cooked until very little liquid is left
|
Domain
(category_term)
|
00319886-v:
cook and make edible by putting in a hot oven
|
Domain
(category_term)
|
00320121-v:
bake in an oven
|
Domain
(category_term)
|
00320246-v:
fry in a pan until it changes color
|
Domain
(category_term)
|
00320410-v:
cook in nearly boiling water
|
Domain
(category_term)
|
00320536-v:
bake in a kiln so as to harden
|
Domain
(category_term)
|
00320681-v:
fill with a stuffing while cooking
|
Domain
(category_term)
|
00321652-v:
cover with liquid before cooking
|
Domain
(category_term)
|
00321801-v:
cook in a marinade
|
Domain
(category_term)
|
00321936-v:
cook or heat in a microwave oven
|
Domain
(category_term)
|
00322151-v:
make brown and crisp by heating
|
Domain
(category_term)
|
00322395-v:
bake (eggs) in their shells until they are set
|
Domain
(category_term)
|
00322559-v:
cook (vegetables) briefly
|
Domain
(category_term)
|
00322719-v:
boil excessively
|
Domain
(category_term)
|
00323703-v:
make a fricassee of by cooking
|
Domain
(category_term)
|
00323856-v:
cook slowly and for a long time in liquid
|
Domain
(category_term)
|
00324071-v:
stew in an earthenware jug
|
Domain
(category_term)
|
00324231-v:
boil slowly at low temperature
|
Domain
(category_term)
|
00324560-v:
cook with dry heat, usually in an oven
|
Domain
(category_term)
|
00324806-v:
cook outdoors on a barbecue grill
|
Domain
(category_term)
|
00325085-v:
roast in a pan
|
Domain
(category_term)
|
00325208-v:
cook in liquid
|
Domain
(category_term)
|
00325328-v:
cook on a hot surface using fat
|
Domain
(category_term)
|
00325647-v:
fry something until it curls and becomes crisp
|
Domain
(category_term)
|
00325777-v:
fry in deep fat
|
Domain
(category_term)
|
00325910-v:
cook on a griddle
|
Domain
(category_term)
|
00326049-v:
fry in a pan
|
Domain
(category_term)
|
00326310-v:
cook by immersing in fat
|
Domain
(category_term)
|
00326459-v:
fry very quickly over high heat
|
Domain
(category_term)
|
00326619-v:
fry briefly over high heat
|
Domain
(category_term)
|
00326773-v:
cook over a grill
|
Domain
(category_term)
|
00327010-v:
cook over a hibachi grill
|
Domain
(category_term)
|
00327145-v:
cook something by letting steam pass over it
|
Domain
(category_term)
|
00328370-v:
cook under a broiler
|
Domain
(category_term)
|
00328579-v:
broil in a pan
|
Domain
(category_term)
|
00328679-v:
cook in a pressure cooker
|
Domain
(category_term)
|
00339268-v:
break up into small pieces for food preparation
|
Domain
(category_term)
|
00379440-v:
burn slightly and superficially so as to affect color
|
Domain
(category_term)
|
00444975-v:
melt (fat or lard) in order to separate out impurities
|
Domain
(category_term)
|
00464173-v:
split open and flatten for cooking
|
Domain
(category_term)
|
00505151-v:
make clear by removing impurities or solids, as by heating
|
Domain
(category_term)
|
00528115-v:
cure by salting
|
Domain
(category_term)
|
00528225-v:
preserve with salt
|
Domain
(category_term)
|
01249294-v:
cut into filets
|
Domain
(category_term)
|
01250474-v:
rub through a strainer or process in an electric blender
|
Domain
(category_term)
|
01261491-v:
coat with beaten egg
|
Domain
(category_term)
|
01261773-v:
cover before cooking
|
Domain
(category_term)
|
01261950-v:
cover with flour
|
Domain
(category_term)
|
01265740-v:
coat with bread crumbs
|
Domain
(category_term)
|
01287797-v:
tie the wings and legs of a bird before cooking it
|
Domain
(category_term)
|
01337653-v:
cover with bread crumbs
|
Domain
(category_term)
|
01358855-v:
cover with a sauce
|
Domain
(category_term)
|
01364184-v:
put a dressing on
|
Domain
(category_term)
|
01364357-v:
dress (food) with a relish
|
Domain
(category_term)
|
01417868-v:
whip with or as if with a wire whisk
|
Domain
(category_term)
|
01418037-v:
make creamy by beating
|
Domain
(category_term)
|
01418179-v:
stir vigorously
|
Domain
(category_term)
|
01418389-v:
stir (cream) vigorously in order to make butter
|
Domain
(category_term)
|
01460408-v:
sieve so that it becomes the consistency of rice
|
Domain
(category_term)
|
01517175-v:
decorate with frosting
|
Domain
(category_term)
|
01613921-v:
cut and spread open, as in preparation for cooking
|
Domain
(category_term)
|
01665185-v:
put on the stove or ready for cooking
|
Domain
(category_term)
|
01665332-v:
prepare for eating if or as if a spatchcock
|
Domain
(category_term)
|
01665507-v:
coat or stuff with a spicy paste
|
Domain
(category_term)
|
01665638-v:
prepare a hot meal
|
Domain
(category_term)
|
01665836-v:
cook beforehand so that the actual preparation won't take long
|
Domain
(category_term)
|
01666002-v:
prepare or cook quickly or hastily
|
Domain
(category_term)
|
01666131-v:
prepare or cook by mixing ingredients
|
Domain
(category_term)
|
01679669-v:
prepare or cook with lard
|
Domain
(category_term)
|
02191766-v:
lend flavor to
|
Domain
(category_term)
|
02192225-v:
season with a mixture of spices; typical of Indian cooking
|
Domain
(category_term)
|
02192570-v:
add herbs or spices to
|
Domain
(category_term)
|
02192818-v:
add ginger to in order to add flavor
|
Domain
(category_term)
|
02194138-v:
give taste to
|
Domain
(category_term)
|
02196081-v:
add pepper to
|
Domain
(category_term)
|
02196214-v:
add salt to
|
Domain
(category_term)
|
07681450-n:
(Judaism) a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before baking
|
Domain
(category_term)
|
07686021-n:
(Judaism) bread made with rye flour; usually contains caraway seeds
|
Domain
(category_term)
|
07781801-n:
(Italian cuisine) squid prepared as food
|
Domain
(category_term)
|
07823951-n:
(East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice
|
Domain
(category_term)
|
07836456-n:
a sauce based on soy sauce
|
Glosses
(gloss)
|
00949134-n:
the act of bringing something to bear; using it for a particular purpose
|
Glosses
(gloss)
|
01664172-v:
prepare for eating by applying heat
|
Glosses
(gloss)
|
05016171-n:
the presence of heat
|
Glosses
(rgloss)
|
00247081-n:
cooking that combines ingredients and techniques and seasonings from different cuisines
|
Glosses
(rgloss)
|
00339268-v:
break up into small pieces for food preparation
|
Glosses
(rgloss)
|
01185417-a:
having the consistency of dough because of insufficient leavening or improper cooking
|
Glosses
(rgloss)
|
01299127-v:
cut (e.g, beans) lengthwise in preparation for cooking
|
Glosses
(rgloss)
|
01613921-v:
cut and spread open, as in preparation for cooking
|
Glosses
(rgloss)
|
01665185-v:
put on the stove or ready for cooking
|
Glosses
(rgloss)
|
01665836-v:
cook beforehand so that the actual preparation won't take long
|
Glosses
(rgloss)
|
02192225-v:
season with a mixture of spices; typical of Indian cooking
|
Glosses
(rgloss)
|
02629230-n:
fish whose flesh is dried and flaked for Japanese cookery; may be same species as skipjack tuna
|
Glosses
(rgloss)
|
02707659-a:
of or relating to or used in cooking
|
Glosses
(rgloss)
|
03412220-n:
the area for food preparation on a ship
|
Glosses
(rgloss)
|
03412387-n:
the kitchen area for food preparation on an airliner
|
Glosses
(rgloss)
|
03972372-n:
a cooking vessel designed to poach food (such as fish or eggs)
|
Glosses
(rgloss)
|
03990474-n:
metal or earthenware cooking vessel that is usually round and deep; often has a handle and lid
|
Glosses
(rgloss)
|
04139140-n:
a cooking pot that has handles on either side and tight fitting lid; used for stewing or boiling
|
Glosses
(rgloss)
|
04486322-n:
a three-legged metal stand for supporting a cooking vessel in a hearth
|
Glosses
(rgloss)
|
04596742-n:
pan with a convex bottom; used for frying in Chinese cooking
|
Glosses
(rgloss)
|
06042187-n:
the scientific study of food preparation and intake
|
Glosses
(rgloss)
|
07556406-n:
food that is simply prepared and gives a sense of wellbeing; typically food with a high sugar or carbohydrate content that is associated with childhood or with home cooking
|
Glosses
(rgloss)
|
07571903-n:
a school of French cooking that uses light sauces and tries to bring out the natural flavors of foods instead of making heavy use of butter and cream
|
Glosses
(rgloss)
|
07572206-n:
a particular style of cookery (as of a region)
|
Glosses
(rgloss)
|
07651325-n:
meat that is dark in color before cooking (as beef, venison, lamb, mutton)
|
Glosses
(rgloss)
|
07673145-n:
any of numerous vegetable oils used in cooking
|
Glosses
(rgloss)
|
07674749-n:
an oil from peanuts; used in cooking and making soap
|
Glosses
(rgloss)
|
07709701-n:
succulent and aromatic young dark green leaves used in Chinese and Vietnamese and Japanese cooking
|
Glosses
(rgloss)
|
07721833-n:
a ripe jalapeno that has been dried for use in cooking
|
Glosses
(rgloss)
|
07742012-n:
an apple used primarily in cooking for pies and applesauce etc
|
Glosses
(rgloss)
|
07742415-n:
apple used primarily in cooking
|
Glosses
(rgloss)
|
07742513-n:
apple used primarily in cooking
|
Glosses
(rgloss)
|
07752966-n:
small dried seedless raisin grown in the Mediterranean region and California; used in cooking
|
Glosses
(rgloss)
|
07771539-n:
nut with a wrinkled two-lobed seed and hard but relatively thin shell; widely used in cooking
|
Glosses
(rgloss)
|
07809096-n:
food that is a component of a mixture in cooking
|
Glosses
(rgloss)
|
07811416-n:
aromatic potherb used in cookery for its savory qualities
|
Glosses
(rgloss)
|
07814925-n:
pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Asian cookery
|
Glosses
(rgloss)
|
07826930-n:
anise-scented star-shaped fruit or seed used in Asian cooking and medicine
|
Glosses
(rgloss)
|
07828378-n:
white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking
|
Glosses
(rgloss)
|
07848338-n:
an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
|
Glosses
(rgloss)
|
07848936-n:
clarified butter used in Indian cookery
|
Glosses
(rgloss)
|
07857356-n:
the thick green root of the wasabi plant that the Japanese use in cooking and that tastes like strong horseradish; in powder or paste form it is often eaten with raw fish
|
Glosses
(rgloss)
|
07921090-n:
a flavoring made by boiling down the juice of the bitter cassava; used in West Indian cooking
|
Glosses
(rgloss)
|
10966496-n:
an expert on cooking whose cookbook has undergone many editions (1857-1915)
|
Glosses
(rgloss)
|
11704093-n:
small Mediterranean evergreen tree with small blackish berries and glossy aromatic leaves used for flavoring in cooking; also used by ancient Greeks to crown victors
|
Glosses
(rgloss)
|
11951052-n:
grown for its succulent edible leaves used in Asian cooking
|
Glosses
(rgloss)
|
12434239-n:
plant having a large slender white bulb and flat overlapping dark green leaves; used in cooking; believed derived from the wild Allium ampeloprasum
|
Glosses
(rgloss)
|
12578255-n:
erect bushy annual widely cultivated in warm regions of India and Indonesia and United States for forage and especially its edible seeds; chief source of bean sprouts used in Chinese cookery; sometimes placed in genus Phaseolus
|
Glosses
(rgloss)
|
12593508-n:
semisolid fat from nuts of the cohune palm; used in cooking and soap making
|
Glosses
(rgloss)
|
12848499-n:
a European mint with aromatic and pungent leaves used in perfumery and as a seasoning in cookery; often cultivated as a remedy for bruises; yields hyssop oil
|
Glosses
(rgloss)
|
12864160-n:
widely cultivated for its fragrant grey-green leaves used in cooking and in perfumery
|
Glosses
(rgloss)
|
12865824-n:
shrubby plant with aromatic greyish-green leaves used as a cooking herb
|
Glosses
(rgloss)
|
12943049-n:
native to Egypt but cultivated widely for its aromatic seeds and the oil from them used medicinally and as a flavoring in cookery
|
Glosses
(rgloss)
|
13232106-n:
a large white mushroom that develops brown stains as it ages; gills are white; odor is spicy and aromatic; collected commercially for oriental cooking the Pacific Northwest
|
Glosses
(rgloss)
|
14802167-n:
cast iron used for making cooking wares
|
Glosses
(rgloss)
|
14891132-n:
paper that is impermeable to oil or grease; used in cooking
|
Glosses
(rgloss)
|
14999614-n:
a borosilicate glass with a low coefficient of expansion; used for heat-resistant glassware in cooking and chemistry
|
Glosses
(rgloss)
|
15054467-n:
starch prepared from the grains of corn; used in cooking as a thickener
|
Glosses
(rgloss)
|
15102167-n:
an aromatic oil that smells like lemon and is widely used in Asian cooking and in perfumes and medicines
|
