cookery

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cookery
(koook-r)
n. pl. cookeries
1. The art or practice of preparing food.
2. A place for cooking.
American Heritage Dictionary of the English Language, Fifth Edition. Copyright 2011 by Houghton
Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All
rights reserved.

cookery
(kkr)
n
1. (Cookery) the art, study, or practice of cooking
2. (Cookery) US a place for cooking
3. (Cookery) Canadian a cookhouse at a mining or lumber camp
Collins English Dictionary Complete and Unabridged HarperCollins Publishers 1991, 1994, 1998,
2000, 2003

cookery
(kk ri)
n., pl. -eries.
1. the art or practice of cooking.
2. a place equipped for cooking.
[13501400]
Random House Kernerman Webster's College Dictionary, 2010 K Dictionaries Ltd. Copyright 2005,
1997, 1991 by Random House, Inc. All rights reserved.

ThesaurusAntonymsRelated WordsSynonymsLegend:

No 1 cookery - the act of preparing something (as food) by the application of heat; "cooking can
un . be a great art";"people are needed who have experience in cookery"; "he left the preparation
of meals to his wife"
cooking, preparation
change of
state - the act of changing something into something different in essential
characteristics
baking - cooking by dry heat in an oven
toasting, browning - cooking to a brown crispiness over a fire or on a gril
l; "proper toasting should brownboth sides of a piece of bread"
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); "the slow roastin
g took several hours"
simmering, stewing, boiling - cooking in a liquid that has been brought to a boil
tenderisation, tenderization - the act of making meat tender by pounding or marinating it
percolation - the act of making coffee in a percolator
seasoning - the act of adding a seasoning to food
cuisine, culinary art - the practice or manner of preparing food or the food so prepared
challah, hallah - (Judaism) a loaf of white bread containing eggs and leavened with yeast;
often formed into braided loavesand 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 po
wder 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; "The sugar caramelized"
alcoholise, alcoholize - make alcoholic, as by fermenting; "alcoholize prunes"
alcoholise, alcoholize - treat or infuse with alcohol; "alcoholize the fruit and let them sit in
the refrigerator"
conserve - preserve with sugar; "Mom always conserved the strawberries we grew in the ba
ckyard"
pickle - preserve in a pickling liquid
salt - preserve with salt; "people used to salt meats on ships"
marinade, marinate - soak in marinade; "marinade herring"
can, tin, put up - preserve in a can or tin; "tinned foods are not very tasty"
brine - soak in brine
fortify, lace, spike - add alcohol to (beverages); "the punch is spiked!"

fortify - add nutrients to; "fortified milk"

boil
down, concentrate, reduce - cook until very little liquid is left; "The cook reduced the sauc
e by boiling it for a long time"
boil
down, decoct, concentrate, reduce - be cooked until very little liquid is left; "The sauce sh
ould reduce to one cup"
bake - cook and make edible by putting in a hot oven; "bake the potatoes"
ovenbake - bake in an oven; "ovenbake this chicken"
brown - fry in a pan until it changes color; "brown the meat in the pan"
coddle - cook in nearly boiling water; "coddle eggs"
fire - bake in a kiln so as to harden; "fire pottery"
farce, stuff - fill with a stuffing while cooking; "Have you stuffed the turkey yet?"
baste - cover with liquid before cooking; "baste a roast"
souse - cook in a marinade; "souse herring"
micro-cook, microwave, nuke, zap - cook or heat in a microwave oven; "You can microw
ave the leftovers"
crispen, toast, crisp - make brown and crisp by heating; "toast bread"; "crisp potatoes"
shirr - bake (eggs) in their shells until they are set; "shirr the eggs"
parboil, blanch - cook (vegetables) briefly; "Parboil the beans before freezing them"
overboil - boil excessively; "The peas are overboiled"
fricassee - make a fricassee of by cooking; "fricassee meats"
stew - cook slowly and for a long time in liquid; "Stew the vegetables in wine"
jug - stew in an earthenware jug; "jug the rabbit"
simmer - boil slowly at low temperature; "simmer the sauce"; "simmering water"
roast - cook with dry heat, usually in an oven; "roast the turkey"
barbecue, barbeque, cook
out - cook outdoors on a barbecue grill; "let's barbecue that meat"; "We cooked out in the fo
rest"
Based on WordNet 3.0, Farlex clipart collection. 2003-2012 Princeton University, Farlex Inc.

cookery
noun
Related words
adjective culinary
Quotations
"Cookery has become an art, a noble science; cooks are gentlemen" [Robert Burton Anatomy of Melanch
oly]
"If cooking becomes an art form rather than a means of providing a reasonable diet, then something is cle
arly wrong" [Tom Jaine, Editor ofThe Good Food Guide]
"Cooking is like love. It should be entered into with abandon or not at all" [Harriet Van Horne]
"Life is too short to stuff a mushroom" [Shirley Conran Superwoman]

Cookery

General cookery terms

la king, la mode, antipasto, au gratin, au jus, au lait, au
naturel, bake, barbecue or (Austral. slang) barbie, bard or barde, baste,batter, blackened, blanch, bo
il, boil-in-the-bag, braise, broth, browning, caramelise, carbonado, casserole, caterer, chafing
dish,char-grill, chasseur, chef, cobbler, coddle, colander, commis, confectioner, consomm, cook,
cookbook or cookery book, cook-chill, corned, creole, cuisine, cuisine
minceur, cured, curried, custard, dice, dough, dressing, en
brochette, en croute, entre,entremets, fajita, farci, fillet, flamb, flour, fondue, fricassee, fry, fumet
, garnish, gelatine, ghee, giblets, glac, glaze, goujon,goulash, grate, gravy, grill, hors
d'oeuvre, ice, icing, jardinire, jerk, julienne, knead, ladle, lard, lardon or lardoon, leaven,liaison, lu
au, lyonnaise, macedoine, marengo, marinade, marinate, marmite, mask, mash, mdaillons or med
allions, meunire,meze, mirepoix, mornay, Newburg, nouvelle cuisine, offal, ovenready, panada, parboil, Parmentier, paste, poach, potage,Provenale, pure, ragout, rijstaffel, rise,
rissole, roast, roulade, roux, royal icing, salipicon, sauce, saut, scramble, season,silver
service, sippet, smoked, soup, steam, stew, stock, stroganoff, supreme, sweat, sweet-and-sour, ta
ndoori, tenderize,teriyaki, tikka, timbale, topping, undressed, unleavened, unsmoked, whip, whole
meal or (chiefly U.S. and Canad.) wholewheat,wholemeal flour or (chiefly U.S. and Canad.) Graham
flour, yeast
Cuisines and cooking styles
balti, Cantonese, Caribbean, Californian, Chinese, cordon bleu, cuisine minceur, fast
food, French, Greek, gutbrgerlich, halal,haute
cuisine, home cooking, Indian, Indonesian, international, ital, Italian, Japanese, kosher, Malaysian,
Mediterranean, Mexican,nouvelle cuisine, Provenal, seafood, Sichuan or Szechuan, tapas, TexMex, Thai, Turkish, vegan, vegetarian
Collins Thesaurus of the English Language C