cook

I

(New American Roget's College Thesaurus)

v. t. prepare, concoct, fix, make; roast, broil, boil, fry, etc.; informal, doctor; slang, ruin, spoil. See food, heat, deterioration, falsehood.

II

(Roget's IV) n.

Syn. chef, short-order cook, meat cook, salad chef, mess sergeant, chef de cuisine (French), sous-chef, cook-general (British), head cook, culinarian, caterer; see also baker .

v.

Syn. prepare, fix, make, heat, reheat, warm, boil, fry, bake, roast, broil, grill, stew, simmer, braise, steam, blanch, poach, toast, saut?, stir-fry, barbecue, microwave, sear, fricassee, pressure-cook, parboil, precook, pan-fry, panbroil, deep-fry, French fry, charbroil, coddle, shirr, griddle, pan, brown, blacken, curry, devil, scallop, melt, scald, parch, scorch, dry, steep, marinate, brew, percolate, mull, decoct, concoct, reduce, boil down, baste, cook over a slow fire, nuke*, broast*; see also boil 1 , fry , heat 1 , toast 2 .

III

(Roget's 3 Superthesaurus)

I

n.

chef, baker, chef de cuisine, short-order cook, sous-chef.

II

v.

bake, broil, roast, fry, stir fry, deep fry, braise, boil, steam, simmer, fricasee, frizzle, heat, barbecue, grill, sear, blacken, stew, brown, fold, microwave, *nuke, poach, coddle, parboil, saute. ''[Cooking]

An art; a noble science.''—Robert Burton. see food

IV

(Roget's Thesaurus II) I verb To prepare (food) for eating by the use of heat: do. See INGESTION. II noun A person who prepares food for eating: chef. See INGESTION.