Hyperonyms
(has_hyperonym)
|
01653013-v:
make from scratch
|
Hyponyms
(has_hyponym)
|
00212414-v:
prevent (food) from rotting
|
Hyponyms
(has_hyponym)
|
00542809-v:
kill and prepare for market or consumption
|
Hyponyms
(has_hyponym)
|
01664704-v:
dissolve cooking juices or solid food in (a pan) by adding liquid and stirring
|
Hyponyms
(has_hyponym)
|
01664847-v:
bake in a sauce, milk, etc., often with breadcrumbs on top
|
Hyponyms
(has_hyponym)
|
01664981-v:
pour liquor over and ignite (a dish)
|
Hyponyms
(has_hyponym)
|
01665185-v:
put on the stove or ready for cooking
|
Hyponyms
(has_hyponym)
|
01665507-v:
coat or stuff with a spicy paste
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Hyponyms
(has_hyponym)
|
01665836-v:
cook beforehand so that the actual preparation won't take long
|
Hyponyms
(has_hyponym)
|
01666002-v:
prepare or cook quickly or hastily
|
Hyponyms
(has_hyponym)
|
01666131-v:
prepare or cook by mixing ingredients
|
Hyponyms
(has_hyponym)
|
01679669-v:
prepare or cook with lard
|
Related
(related_to)
|
00243918-n:
the act of preparing something (as food) by the application of heat
|
Related
(related_to)
|
03101156-n:
a utensil for cooking
|
Related
(related_to)
|
09963320-n:
someone who cooks food
|
Verbs
(verb_group)
|
01755504-v:
gather and light the materials for
|
Glosses
(gloss)
|
02309165-v:
give or convey physically
|
Glosses
(gloss)
|
05016171-n:
the presence of heat
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Glosses
(rgloss)
|
00236999-v:
cook until very little liquid is left
|
Glosses
(rgloss)
|
00237259-v:
be cooked until very little liquid is left
|
Glosses
(rgloss)
|
00243918-n:
the act of preparing something (as food) by the application of heat
|
Glosses
(rgloss)
|
00616408-a:
cooked while covered with browned breadcrumbs (and sometimes cheese)
|
Glosses
(rgloss)
|
00616532-a:
(bread and pastries) cooked by dry heat (as in an oven)
|
Glosses
(rgloss)
|
00616654-a:
cooked over an outdoor grill
|
Glosses
(rgloss)
|
00616822-a:
cooked in hot water
|
Glosses
(rgloss)
|
00616913-a:
cooked by browning in fat and then simmering in a closed container
|
Glosses
(rgloss)
|
00617033-a:
cooked by radiant heat (as over a grill)
|
Glosses
(rgloss)
|
00617344-a:
cooked until ready to serve
|
Glosses
(rgloss)
|
00617422-a:
cooked by frying in fat
|
Glosses
(rgloss)
|
00617583-a:
(eggs) cooked until the yolk is solid
|
Glosses
(rgloss)
|
00617678-a:
cooked with onions
|
Glosses
(rgloss)
|
00617752-a:
(meat) cooked until there is just a little pink meat inside
|
Glosses
(rgloss)
|
00617864-a:
cooked too long but still edible
|
Glosses
(rgloss)
|
00617951-a:
cooked as pancakes are cooked
|
Glosses
(rgloss)
|
00618274-a:
cooked in such a way as to be ready for sale
|
Glosses
(rgloss)
|
00618377-a:
(meat) cooked by dry heat in an oven
|
Glosses
(rgloss)
|
00618944-a:
cooked in steam
|
Glosses
(rgloss)
|
00619324-a:
(meat) cooked until there is no pink meat left inside
|
Glosses
(rgloss)
|
00619601-a:
insufficiently cooked
|
Glosses
(rgloss)
|
00619691-a:
(of meat) cooked a short time; still red inside
|
Glosses
(rgloss)
|
00619808-a:
not cooked
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Glosses
(rgloss)
|
00715843-n:
making bread or cake or pastry etc.
|
Glosses
(rgloss)
|
00936296-n:
the art and practice of choosing and preparing and eating good food
|
Glosses
(rgloss)
|
01027231-n:
an ancient ritual for preparing and serving and drinking tea
|
Glosses
(rgloss)
|
01151335-a:
of pasta cooked so as to be firm when eaten
|
Glosses
(rgloss)
|
01666002-v:
prepare or cook quickly or hastily
|
Glosses
(rgloss)
|
01679669-v:
prepare or cook with lard
|
Glosses
(rgloss)
|
01844141-a:
prepared before sale and ready to be cooked
|
Glosses
(rgloss)
|
01844441-a:
cooked partially or completely beforehand
|
Glosses
(rgloss)
|
02978753-n:
large deep dish in which food can be cooked and served
|
Glosses
(rgloss)
|
03101302-n:
a fire for cooking
|
Glosses
(rgloss)
|
03101375-n:
a detached or outdoor shelter for cooking
|
Glosses
(rgloss)
|
03101986-n:
a kitchen utensil made of material that does not melt easily; used for cooking
|
Glosses
(rgloss)
|
03102371-n:
a stove for cooking (especially a wood- or coal-burning kitchen stove)
|
Glosses
(rgloss)
|
03216562-n:
a large metal pot (12 gallon camp kettle) for cooking; used in military camps
|
Glosses
(rgloss)
|
03259280-n:
an oven consisting of a metal box for cooking in front of a fire
|
Glosses
(rgloss)
|
03273740-n:
a kitchen range in which the heat for cooking is provided by electric power
|
Glosses
(rgloss)
|
03352961-n:
a food turner with a broad blade used for turning or serving fish or other food that is cooked in a frying pan
|
Glosses
(rgloss)
|
03425595-n:
a range with gas rings and an oven for cooking with gas
|
Glosses
(rgloss)
|
03459328-n:
cooking utensil consisting of a flat heated surface (as on top of a stove) on which food is cooked
|
Glosses
(rgloss)
|
03459914-n:
a restaurant where food is cooked on a grill
|
Glosses
(rgloss)
|
03517509-n:
a portable brazier that burns charcoal and has a grill for cooking
|
Glosses
(rgloss)
|
03619890-n:
a room equipped for preparing meals
|
Glosses
(rgloss)
|
03620052-n:
a home appliance used in preparing food
|
Glosses
(rgloss)
|
03621049-n:
a utensil used in preparing food
|
Glosses
(rgloss)
|
03722827-n:
a large pot especially one with legs used e.g. for cooking soup
|
Glosses
(rgloss)
|
03843883-n:
heater that burns oil (as kerosine) for heating or cooking
|
Glosses
(rgloss)
|
03846677-n:
pan for cooking omelets
|
Glosses
(rgloss)
|
03862984-n:
heat-resistant dishware in which food can be cooked as well as served
|
Glosses
(rgloss)
|
03869838-n:
a bar (as in a restaurant) that specializes in oysters prepared in different ways
|
Glosses
(rgloss)
|
03900301-n:
a pan for cooking patties or pasties
|
Glosses
(rgloss)
|
03952576-n:
a shop where pizzas are made and sold
|
Glosses
(rgloss)
|
03983712-n:
a container for cooking popcorn
|
Glosses
(rgloss)
|
04255768-n:
a counter where ice cream and sodas and sundaes are prepared and served
|
Glosses
(rgloss)
|
04319545-n:
a pantry or storeroom connected with the kitchen (especially in a large house) for preparing tea and beverages and for storing liquors and preserves and tea etc
|
Glosses
(rgloss)
|
04324297-n:
a pot used for preparing soup stock
|
Glosses
(rgloss)
|
04442582-n:
long-handled fork for cooking or toasting frankfurters or bread etc. (especially over an open fire)
|
Glosses
(rgloss)
|
05638778-n:
skill in preparing mixed drinks
|
Glosses
(rgloss)
|
06413020-n:
a book of recipes and cooking directions
|
Glosses
(rgloss)
|
07279968-n:
an order for food that can be prepared quickly
|
Glosses
(rgloss)
|
07303585-n:
a small outdoor fire for warmth or cooking (as at a camp)
|
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)
|
07557434-n:
a particular item of prepared food
|
Glosses
(rgloss)
|
07560193-n:
inexpensive food (hamburgers or chicken or milkshakes) prepared and served quickly
|
Glosses
(rgloss)
|
07576577-n:
an informal meal cooked and eaten outdoors
|
Glosses
(rgloss)
|
07576781-n:
a cookout in which food is cooked over an open fire; especially a whole animal carcass roasted on a spit
|
Glosses
(rgloss)
|
07576969-n:
a cookout at the seashore where clams and fish and other foods are cooked--usually on heated stones covered with seaweed
|
Glosses
(rgloss)
|
07580359-n:
food cooked and served in a casserole
|
Glosses
(rgloss)
|
07580470-n:
chicken cooked and served in a casserole
|
Glosses
(rgloss)
|
07581132-n:
a piece of meat (especially a duck) cooked slowly in its own fat
|
Glosses
(rgloss)
|
07586099-n:
soup cooked in a large pot
|
Glosses
(rgloss)
|
07590611-n:
a stew of meat and potatoes cooked in a tightly covered pot
|
Glosses
(rgloss)
|
07593972-n:
a commercial mix for making brownies
|
Glosses
(rgloss)
|
07594066-n:
a commercial mix for making a cake
|
Glosses
(rgloss)
|
07600506-n:
fruit cooked in sugar syrup and encrusted with a sugar crystals
|
Glosses
(rgloss)
|
07600895-n:
strips of gingerroot cooked in sugar syrup and coated with sugar
|
Glosses
(rgloss)
|
07601025-n:
strips of grapefruit peel cooked in sugar syrup and coated with sugar
|
Glosses
(rgloss)
|
07601407-n:
strips of citrus peel cooked in a sugar syrup
|
Glosses
(rgloss)
|
07611148-n:
dessert made by baking fruit wrapped in pastry
|
Glosses
(rgloss)
|
07618029-n:
a pudding cooked by steaming
|
Glosses
(rgloss)
|
07622061-n:
foods (like breads and cakes and pastries) that are cooked in an oven
|
Glosses
(rgloss)
|
07642471-n:
fruit preserved by cooking with sugar
|
Glosses
(rgloss)
|
07648997-n:
chicken wings cooked in barbecue sauce
|
Glosses
(rgloss)
|
07651025-n:
food prepared by cooking and straining or processed in a blender
|
Glosses
(rgloss)
|
07658168-n:
a beef steak usually cooked by broiling
|
Glosses
(rgloss)
|
07691091-n:
a scone made by dropping a spoonful of batter on a griddle
|
Glosses
(rgloss)
|
07692248-n:
yeast-raised dinner roll made by baking three small balls of dough in each cup of a muffin pan
|
Glosses
(rgloss)
|
07697699-n:
ground beef (not a patty) cooked in a spicy sauce and served on a bun
|
Glosses
(rgloss)
|
07703889-n:
sweetened porridge made of tapioca or flour or oatmeal cooked quickly in milk or water
|
Glosses
(rgloss)
|
07704656-n:
sweet spiced porridge made from hulled wheat
|
Glosses
(rgloss)
|
07709172-n:
any of various herbaceous plants whose leaves or stems or flowers are cooked and used for food or seasoning
|
Glosses
(rgloss)
|
07710952-n:
potato that has been cooked by baking it in an oven
|
Glosses
(rgloss)
|
07728804-n:
unripe beans removed from the pod before cooking
|
Glosses
(rgloss)
|
07729384-n:
shell beans cooked as lima beans
|
Glosses
(rgloss)
|
07729828-n:
seeds shelled and cooked as lima beans
|
Glosses
(rgloss)
|
07730406-n:
stalks eaten raw or cooked or used as seasoning
|
Glosses
(rgloss)
|
07739506-n:
an apple used primarily for eating raw without cooking
|
Glosses
(rgloss)
|
07741888-n:
crisp tart apple; good for eating raw and suitable for cooking
|
Glosses
(rgloss)
|
07764630-n:
large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys
|
Glosses
(rgloss)
|
07816398-n:
an herb whose leaves are used to flavor sauces and punches; young leaves can be eaten in salads or cooked
|
Glosses
(rgloss)
|
07817160-n:
leaves make a popular tisane; young leaves used in salads or cooked
|
Glosses
(rgloss)
|
07817871-n:
aromatic bulbous stem base eaten cooked or raw in salads
|
Glosses
(rgloss)
|
07823105-n:
a spicy condiment made of chopped fruits or vegetables cooked in vinegar and sugar with ginger and spices
|
Glosses
(rgloss)
|
07824502-n:
mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking
|
Glosses
(rgloss)
|
07861247-n:
batter for making pancakes
|
Glosses
(rgloss)
|
07861334-n:
batter for making fritters
|
Glosses
(rgloss)
|
07861813-n:
rice and chicken cooked together with or without other ingredients and variously seasoned
|
Glosses
(rgloss)
|
07862095-n:
rice and chicken cooked together Spanish style; highly seasoned especially with saffron
|
Glosses
(rgloss)
|
07868045-n:
cubes of beef cooked in hot oil and then dipped in various tasty sauces
|
Glosses
(rgloss)
|
09963320-n:
someone who cooks food
|
Glosses
(rgloss)
|
11793403-n:
tropical American aroid having edible tubers that are cooked and eaten like yams or potatoes
|
Glosses
(rgloss)
|
11858077-n:
weedy trailing mat-forming herb with bright yellow flowers cultivated for its edible mildly acid leaves eaten raw or cooked especially in Indian and Greek and Middle Eastern cuisine; cosmopolitan
|
Glosses
(rgloss)
|
11862835-n:
plant with fleshy roots and erect stems with narrow succulent leaves and one reddish-orange flower in each upper leaf axil; southwestern United States; Indians once cooked the fleshy roots
|
Glosses
(rgloss)
|
12441183-n:
plant whose succulent young shoots are cooked and eaten as a vegetable
|
Glosses
(rgloss)
|
12544240-n:
widely cultivated Eurasian annual herb grown for its edible flattened seeds that are cooked like peas and also ground into meal and for its leafy stalks that are used as fodder
|
Glosses
(rgloss)
|
12555255-n:
Central American twining plant with edible roots and pods; large tubers are eaten raw or cooked especially when young and young pods must be thoroughly cooked; pods and seeds also yield rotenone and oils
|
Glosses
(rgloss)
|
12602980-n:
plants having long green or reddish acidic leafstalks growing in basal clumps; stems (and only the stems) are edible when cooked; leaves are poisonous
|
Glosses
(rgloss)
|
12603449-n:
long cultivated hybrid of Rheum palmatum; stems often cooked in pies or as sauce or preserves
|
Glosses
(rgloss)
|
12816508-n:
hairy blue-flowered European annual herb long used in herbal medicine and eaten raw as salad greens or cooked like spinach
|
Glosses
(rgloss)
|
13232515-n:
a honey-colored diminutive form of genus Armillaria; grows in clusters; edible (when cooked) but most attention has been on how to get rid of it
|
