Hyperonyms
(has_hyperonym)
|
00140123-v:
change in physical make-up
|
Hyponyms
(has_hyponym)
|
00319886-v:
cook and make edible by putting in a hot oven
|
Hyponyms
(has_hyponym)
|
00320246-v:
fry in a pan until it changes color
|
Hyponyms
(has_hyponym)
|
00320410-v:
cook in nearly boiling water
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Hyponyms
(has_hyponym)
|
00321801-v:
cook in a marinade
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Hyponyms
(has_hyponym)
|
00321936-v:
cook or heat in a microwave oven
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Hyponyms
(has_hyponym)
|
00322559-v:
cook (vegetables) briefly
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Hyponyms
(has_hyponym)
|
00323571-v:
cook too long
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Hyponyms
(has_hyponym)
|
00323703-v:
make a fricassee of by cooking
|
Hyponyms
(has_hyponym)
|
00323856-v:
cook slowly and for a long time in liquid
|
Hyponyms
(has_hyponym)
|
00324560-v:
cook with dry heat, usually in an oven
|
Hyponyms
(has_hyponym)
|
00325208-v:
cook in liquid
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Hyponyms
(has_hyponym)
|
00325328-v:
cook on a hot surface using fat
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Hyponyms
(has_hyponym)
|
00326773-v:
cook over a grill
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Hyponyms
(has_hyponym)
|
00327145-v:
cook something by letting steam pass over it
|
Hyponyms
(has_hyponym)
|
00328679-v:
cook in a pressure cooker
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Hyponyms
(has_hyponym)
|
00544404-v:
cook in a simmering liquid
|
Related
(related_to)
|
00243918-n:
the act of preparing something (as food) by the application of heat
|
Related
(related_to)
|
09963320-n:
someone who cooks food
|
Verbs
(is_subevent_of)
|
00321652-v:
cover with liquid before cooking
|
Verbs
(is_subevent_of)
|
01358855-v:
cover with a sauce
|
Verbs
(is_subevent_of)
|
01665638-v:
prepare a hot meal
|
Verbs
(verb_group)
|
00323377-v:
transform by heating
|
Glosses
(gloss)
|
00120316-v:
give certain properties to something
|
Glosses
(gloss)
|
00838098-n:
the process of taking food into the body through the mouth (as by eating)
|
Glosses
(gloss)
|
13491876-n:
the process of becoming warmer; a rising temperature
|
Glosses
(rgloss)
|
00246341-n:
cooking by dry heat in an oven
|
Glosses
(rgloss)
|
00246552-n:
cooking to a brown crispiness over a fire or on a grill
|
Glosses
(rgloss)
|
00246754-n:
cooking by direct exposure to radiant heat (as over a fire or under a grill)
|
Glosses
(rgloss)
|
00246940-n:
cooking in fat or oil in a pan or griddle
|
Glosses
(rgloss)
|
00247229-n:
cooking slowly in fat in a closed pot with little moisture
|
Glosses
(rgloss)
|
00247342-n:
cooking in simmering liquid
|
Glosses
(rgloss)
|
00247442-n:
cooking (meat) by dry heat in an oven (usually with fat added)
|
Glosses
(rgloss)
|
00247792-n:
cooking in a liquid that has been brought to a boil
|
Glosses
(rgloss)
|
00247955-n:
moistening a roast as it is cooking
|
Glosses
(rgloss)
|
00319886-v:
cook and make edible by putting in a hot oven
|
Glosses
(rgloss)
|
00320410-v:
cook in nearly boiling water
|
Glosses
(rgloss)
|
00320681-v:
fill with a stuffing while cooking
|
Glosses
(rgloss)
|
00321652-v:
cover with liquid before cooking
|
Glosses
(rgloss)
|
00321801-v:
cook in a marinade
|
Glosses
(rgloss)
|
00321936-v:
cook or heat in a microwave oven
|
Glosses
(rgloss)
|
00322559-v:
cook (vegetables) briefly
|
Glosses
(rgloss)
|
00323571-v:
cook too long
|
Glosses
(rgloss)
|
00323703-v:
make a fricassee of by cooking
|
Glosses
(rgloss)
|
00323856-v:
cook slowly and for a long time in liquid
|
Glosses
(rgloss)
|
00324560-v:
cook with dry heat, usually in an oven
|
Glosses
(rgloss)
|
00324806-v:
cook outdoors on a barbecue grill
|
Glosses
(rgloss)
|
00325208-v:
cook in liquid
|
Glosses
(rgloss)
|
00325328-v:
cook on a hot surface using fat
|
Glosses
(rgloss)
|
00325910-v:
cook on a griddle
|
Glosses
(rgloss)
|
00326310-v:
cook by immersing in fat
|
Glosses
(rgloss)
|
00326773-v:
cook over a grill
|
Glosses
(rgloss)
|
00327010-v:
cook over a hibachi grill
|
Glosses
(rgloss)
|
00327145-v:
cook something by letting steam pass over it
|
Glosses
(rgloss)
|
00328128-v:
immerse or be immersed in a boiling liquid, often for cooking purposes
|
Glosses
(rgloss)
|
00328370-v:
cook under a broiler
|
Glosses
(rgloss)
|
00328679-v:
cook in a pressure cooker
|
Glosses
(rgloss)
|
00464173-v:
split open and flatten for cooking
|
Glosses
(rgloss)
|
00544404-v:
cook in a simmering liquid
|
Glosses
(rgloss)
|
01180701-v:
cook and serve on a plank
|
Glosses
(rgloss)
|
01261773-v:
cover before cooking
|
Glosses
(rgloss)
|
01287797-v:
tie the wings and legs of a bird before cooking it
|
Glosses
(rgloss)
|
01664704-v:
dissolve cooking juices or solid food in (a pan) by adding liquid and stirring
|
Glosses
(rgloss)
|
01665836-v:
cook beforehand so that the actual preparation won't take long
|
Glosses
(rgloss)
|
02523617-n:
young Atlantic cod or haddock especially one split and boned for cooking
|
Glosses
(rgloss)
|
02776007-n:
a large pan that is filled with hot water; smaller pans containing food can be set in the larger pan to keep food warm or to cook food slowly
|
Glosses
(rgloss)
|
02790669-n:
a rack to hold meat for cooking over hot charcoal usually out of doors
|
Glosses
(rgloss)
|
02923331-n:
the heating elements of a stove or range on which pots and pans are placed for cooking
|
Glosses
(rgloss)
|
02999138-n:
a metal pan over a heater; used to cook or to keep things warm at the table
|
Glosses
(rgloss)
|
03101156-n:
a utensil for cooking
|
Glosses
(rgloss)
|
03543254-n:
a portable electric appliance for heating or cooking or keeping food warm
|
Glosses
(rgloss)
|
03761084-n:
kitchen appliance that cooks food by passing an electromagnetic wave through it; heat results from the absorption of energy by the water molecules in the food
|
Glosses
(rgloss)
|
04001265-n:
autoclave for cooking at temperatures above the boiling point of water
|
Glosses
(rgloss)
|
04111531-n:
an oven or broiler equipped with a rotating spit on which meat cooks as it turns
|
Glosses
(rgloss)
|
04309548-n:
a cooking utensil that can be used to cook food by steaming it
|
Glosses
(rgloss)
|
04330340-n:
a kitchen appliance used for cooking food
|
Glosses
(rgloss)
|
07584727-n:
the liquid in which vegetables or meat have be cooked
|
Glosses
(rgloss)
|
07658580-n:
a thin steak that can be cooked quickly
|
Glosses
(rgloss)
|
07675962-n:
any meat that is minced and spiced and cooked as patties or used to fill sausages
|
Glosses
(rgloss)
|
07683490-n:
flat pancake-like bread cooked on a griddle
|
Glosses
(rgloss)
|
07685546-n:
usually cooked in a skillet over an open fire: especially cornbread with ham bits and sometimes Irish soda bread
|
Glosses
(rgloss)
|
07688130-n:
cornbread usually containing ham or bacon bits and cooked in a skillet
|
Glosses
(rgloss)
|
07689003-n:
cornbread usually cooked pancake-style on a griddle (chiefly New England)
|
Glosses
(rgloss)
|
07787270-n:
small quahog larger than a littleneck; eaten raw or cooked as in e.g. clams casino
|
Glosses
(rgloss)
|
07793795-n:
unfertilized lobster roe; reddens in cooking; used as garnish or to color sauces
|
Glosses
(rgloss)
|
07799132-n:
minnows or other small fresh- or saltwater fish (especially herring); usually cooked whole
|
Glosses
(rgloss)
|
07803545-n:
grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour
|
Glosses
(rgloss)
|
07837912-n:
the seasoned but not thickened juices that drip from cooking meats; often a little water is added
|
Glosses
(rgloss)
|
07841495-n:
egg cooked briefly in the shell in gently boiling water
|
Glosses
(rgloss)
|
07842202-n:
egg cooked in gently boiling water
|
Glosses
(rgloss)
|
07842308-n:
eggs beaten and cooked to a soft firm consistency while stirring
|
Glosses
(rgloss)
|
07842605-n:
egg cooked individually in cream or butter in a small ramekin
|
Glosses
(rgloss)
|
07842753-n:
beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly
|
Glosses
(rgloss)
|
07842972-n:
eggs beaten with milk or cream and cooked until set
|
Glosses
(rgloss)
|
07843117-n:
omelet cooked quickly and slid onto a plate
|
Glosses
(rgloss)
|
07843636-n:
eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides
|
Glosses
(rgloss)
|
07867883-n:
cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces
|
Glosses
(rgloss)
|
07868508-n:
Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top
|
Glosses
(rgloss)
|
07868684-n:
hind legs of frogs used as food; resemble chicken and cooked as chicken
|
Glosses
(rgloss)
|
07868830-n:
boned poultry stuffed then cooked and covered with aspic; served cold
|
Glosses
(rgloss)
|
07869775-n:
cubes of meat marinated and cooked on a skewer usually with vegetables
|
Glosses
(rgloss)
|
07869937-n:
a dish of rice and hard-boiled eggs and cooked flaked fish
|
Glosses
(rgloss)
|
07872748-n:
sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables
|
Glosses
(rgloss)
|
07873464-n:
rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes
|
Glosses
(rgloss)
|
07874674-n:
dried beans cooked with pork and tomato sauce
|
Glosses
(rgloss)
|
07875436-n:
rice cooked with broth and sprinkled with grated cheese
|
Glosses
(rgloss)
|
07875560-n:
a dish consisting of a slice of meat that is rolled around a filling and cooked
|
Glosses
(rgloss)
|
07876026-n:
pot roast marinated several days in seasoned vinegar before cooking; usually served with potato dumplings
|
Glosses
(rgloss)
|
07877411-n:
steak with sauteed kidneys and onions cooked in wine and stock then covered with pastry and baked
|
Glosses
(rgloss)
|
07879174-n:
thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce
|
Glosses
(rgloss)
|
07881625-n:
dried beans cooked and mashed and then fried in lard with various seasonings
|
