| 释义 |
cooking
cook C0619800 (ko͝ok)v. cooked, cook·ing, cooks v.tr.1. To prepare (food) for eating by applying heat.2. To prepare or treat by heating: slowly cooked the medicinal mixture.3. Slang To alter or falsify so as to make a more favorable impression; doctor: disreputable accountants who were paid to cook the firm's books.v.intr.1. To prepare food for eating by applying heat.2. To undergo application of heat especially for the purpose of later ingestion.3. Slang To happen, develop, or take place: What's cooking in town?4. Slang To proceed or perform very well: The band really got cooking after midnight.n. A person who prepares food for eating.Phrasal Verb: cook up Informal To fabricate; concoct: cook up an excuse.Idiom: cook (one's) goose Slang To ruin one's chances: The speeding ticket cooked his goose with his father. Her goose was cooked when she was caught cheating on the test.
[Middle English coken, from coke, cook, from Old English cōc, from Vulgar Latin *cōcus, from Latin cocus, coquus, from coquere, to cook; see pekw- in Indo-European roots.]cook•ing (ˈkʊk ɪŋ)
adj. 1. used in preparing foods: a cooking utensil. 2. fit to eat when cooked (disting. from eating): cooking apples. [1635–45] Thesaurus| Noun | 1. |  cooking - the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"cookery, preparationchange of state - the act of changing something into something different in essential characteristicsbaking - cooking by dry heat in an oventoasting, browning - cooking to a brown crispiness over a fire or on a grill; "proper toasting should brown both 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 griddlefusion cooking - cooking that combines ingredients and techniques and seasonings from different cuisinesbraising - cooking slowly in fat in a closed pot with little moisturepoaching - cooking in simmering liquidroasting - cooking (meat) by dry heat in an oven (usually with fat added); "the slow roasting took several hours"simmering, stewing, boiling - cooking in a liquid that has been brought to a boiltenderisation, tenderization - the act of making meat tender by pounding or marinating itpercolation - the act of making coffee in a percolatorseasoning - the act of adding a seasoning to foodcuisine, culinary art - the practice or manner of preparing food or the food so preparedchallah, hallah - (Judaism) a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before bakingJewish rye, Jewish rye bread - (Judaism) bread made with rye flour; usually contains caraway seedscalamari, calamary, squid - (Italian cuisine) squid prepared as foodcurry - (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with ricebrown sauce, Chinese brown sauce - a sauce based on soy saucecaramelise, caramelize - convert to caramelcaramelise, 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 backyard"pickle - preserve in a pickling liquidsalt - 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 brinefortify, 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 sauce by boiling it for a long time"boil down, decoct, concentrate, reduce - be cooked until very little liquid is left; "The sauce should 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 microwave 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 forest" |
Translationscooking
cooking, the process of using heat to prepare foods for consumption. Many common cooking methods involve the use of oil. Frying is cooking in hot oil; sautéing is cooking in a small amount of oil; stir-frying is a Chinese technique of frying quickly in small amounts of oil in a wok; deep frying is completely submerging the food in large amounts of fat. As cooks become more health conscious, preparing foods in oil has become less desirable. With the advent of nonstick cookware, sautéing can be done at lower heats using vegetable broth and fruit juices instead of oil. Stewing refers to cooking slowly in a small amount of liquid in a closed container. Slow stewing tenderizes tough cuts of meat and allows flavors to mingle. Another slow-cooking method is braising, in which meat is first browned, then cooked slowly in a small amount of liquid in a covered pan. Poaching is cooking food in liquid below the boiling point, steaming is cooking food that has been placed above boiling water. Sous vide (so͞o vēd) refers to preparing food in vacuum-sealed plastic bags to infuse it with seasonings and then slowly poaching it in the bag at a very low heat. Sous vide is sometimes used in conjunction with other techniques, and sometimes food is vacuum-sealed to alter it and not cooked. Roasting means baking in hot dry air, generally in an oven. Baking refers to cooking in an oven and differs from roasting mainly in its reference to the type of food cooked—for example, one bakes a cake, but roasts a chicken. Broiling means to cook by direct exposure to heat, while barbecueing means cooking marinated food by grilling. Dining with others is one of the most common and frequent social activities. It can involve a family dinner, a meal with friends, or form part of a ceremony or celebration, such as a wedding or holiday. In the United States, cooking has been influenced by the variety of regional and immigrant cuisines and customs (see dietdiet,
food and drink regularly consumed for nourishment. Nutritionists generally recommend eating a wide variety of foods; however, some groups of people survive on a very limited diet.
..... Click the link for more information. ). After World War II, cooking and dining in the United States took on aspects of an art form and wine grew in popularity. More and more people studied cooking in schools, watched how-to programs on television, and read specialty magazines and cookbooks. In fact, cookbooks as a group outsell any other kind of book except for religious works. Standard cookbooks include Fannie Farmer's Boston Cooking School Cookbook (1896) and Irma Rombauer's Joy of Cooking (1931), both of which have gone a number of subsequent editions. See also nutritionnutrition,
study of the materials that nourish an organism and of the manner in which the separate components are used for maintenance, repair, growth, and reproduction. Nutrition is achieved in various ways by different forms of life.
..... Click the link for more information. . Bibliography See H. McGee, On Food and Cooking (1984, rev. ed. 2004); J. Horn, Cooking A to Z (1988); S. Gershoff, The Tufts University Guide to Total Nutrition (1990); P. P. Bober, Art, Culture and Cuisine: Ancient and Medieval Gastronomy (1997); S. Pinkard, A Revolution in Taste: The Rise of French Cuisine, 1650–1800 (2008); The Joy of Cooking (75th anniversary ed. 2006); N. Myhrvold et al., Modernist Cuisine: The Art and Science of Cooking (2011). cooking
cooking Nutrition
The preparation of comestibles by heating. In meats, overcooking can result in the production of carcinogenic polycyclic amines; undercooking carries the risk of parasitic (e.g., Taenia solium, T saginatus) or bacterial (e.g., Escherichia coli 0157:H7, Salmonella spp) infections.cooking [L. coquere, to cook] The process of heating foods to prepare them for eating. Cooking makes most foods more palatable and easier to chew, improves their digestibility (and sometimes their nutrient bioavailability), and destroys or inactivates harmful organisms, or toxins that may be present. Cooking releases the aromatic substances and extractives that contribute odors and taste to foods. These odors help to stimulate the appetite. CAUTION!Not all toxic substances are inactivated by heat. Most microorganisms and parasites are destroyed in the ordinary process of cooking when the food is heated to internal temperatures of 160°F to 175°F. Pork must be cooked completely throughout to kill the encysted larvae of Trichinella.ActionProtein: Soluble proteins become coagulated. Soluble substances: These, including heat-labile vitamins, are often inactivated by boiling, and even mineral substances and starches, although insoluble to a certain extent, may be altered in this process. Starch: The starch granules swell and are changed from insoluble (raw) starch to soluble starch capable of being converted into sugar during digestion and of being assimilated in the system. AcronymsSeeCKNGcooking
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