#cooking__cookery  the act of preparing something (as food) by the application of heat
  supertype:  change_of_state  the act of changing something into something different in essential characteristics
  part:  tenderization  seasoning
  subtype:  baking.cooking  cooking by dry heat in an oven
     subtype:  shirring  baking shelled eggs
  subtype:  toasting__browning  cooking to a brown crispiness over a fire or on a grill; "proper toasting should brown both sides of a piece of bread"
  subtype:  broil__broiling__grilling  cooking by direct exposure to radiant heat (as over a fire or under a grill)
  subtype:  frying__sauteing  cooking in fat or oil in a pan or griddle
  subtype:  braising  cooking slowly in fat in a closed pot with little moisture
  subtype:  poaching  cooking in simmering liquid
  subtype:  roasting  cooking (meat) by dry heat in an oven (usually with fat added); "the slow roasting took several hours"
     subtype:  barbecuing  roasting a large piece of meat on a revolving spit out of doors over an open fire
  subtype:  simmering__boiling__stewing  cooking in a boiling liquid
     subtype:  decoction  (pharmacology) the extraction by boiling of water-soluble drug substances
  subtype:  percolation.cooking  the act of making coffee in a percolator
  subtype:  cookery__cuisine__culinary_art  the practice or manner of preparing food or the food so prepared
     subtype:  dim_sum__dimsum  traditional Chinese cuisine; a variety of foods (including several kinds of steamed or fried dumplings) are served successively in small portions
     subtype:  nouvelle_cuisine  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
     subtype:  rechauffe  warmed leftovers
     subtype:  gastronomy  a particular style of cookery (as of a region)

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