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Definition of cookery
Thanks for using this online dictionary, we have been helping millions of people improve their use of the english language with its free online services. English definition of cookery is as below...
Cookery
(n.) The art or
process
of
preparing
food for the
table,
by
dressing,
compounding,
and the
application
of
heat..
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Kitchen
::
Kitchen
(n.) A
cookroom;
the room of a house
appropriated
to
cookery.
Batter
::
Batter
(v. t.) A
semi-liquid
mixture
of
several
ingredients,
as,
flour,
eggs, milk, etc.,
beaten
together
and used in
cookery..
Spice
::
Spice (n.) A
vegetable
production
of many
kinds,
fragrant
or
aromatic
and
pungent
to the
taste,
as
pepper,
cinnamon,
nutmeg,
mace,
allspice,
ginger,
cloves,
etc., which are used in
cookery
and to
flavor
sauces,
pickles,
etc..
Cowberry
::
Cowberry
(n.) A
species
of
Vaccinium
(V.
Vitis-idaea),
which bears acid red
berries
which are
sometimes
used in
cookery;
--
locally
called
mountain
cranberry..
Currant
::
Currant
(n.) A small kind of
seedless
raisin,
imported
from the
Levant,
chiefly
from Zante and
Cephalonia;
-- used in
cookery..
Steamer
::
Steamer
(n.) A
vessel
in which
articles
are
subjected
to the
action
of
steam,
as in
washing,
in
cookery,
and in
various
processes
of
manufacture..
Preparation
::
Preparation
(n.) That which is
prepared,
made, or
compounded
by a
certain
process
or for a
particular
purpose;
a
combination.
Specifically:
(a) Any
medicinal
substance
fitted
for use. (b)
Anything
treated
for
preservation
or
examination
as a
specimen.
(c)
Something
prepared
for use in
cookery..
Culinary
::
Culinary
(a.)
Relating
to the
kitchen,
or to the art of
cookery;
used in
kitchens;
as, a
culinary
vessel;
the
culinary
art..
Cookery
::
Cookery
(n.) The art or
process
of
preparing
food for the
table,
by
dressing,
compounding,
and the
application
of
heat..
Semolina
::
Semolina
(n.) The fine, hard parts of
wheat,
rounded
by the
attrition
of the
millstones,
-- used in
cookery..
Oleraceous
::
Oleraceous
(a.)
Pertaining
to pot
herbs;
of the
nature
or
having
the
qualities
of herbs for
cookery;
esculent.
Apician
::
Apician
(a.)
Belonging
to
Apicius,
a
notorious
Roman
epicure;
hence
applied
to
whatever
is
peculiarly
refined
or
dainty
and
expensive
in
cookery..
Rhubarb
::
Rhubarb
(n.) The large and
fleshy
leafstalks
of Rheum
Rhaponticum
and other
species
of the same
genus.
They are
pleasantly
acid, and are used in
cookery.
Called
also
pieplant..
Farina
::
Farina
(n.) A fine flour or meal made from
cereal
grains
or from the
starch
or
fecula
of
vegetables,
extracted
by
various
processes,
and used in
cookery..
Syrup
::
Syrup (n.) A thick and
viscid
saccharine
solution
of
superior
quality
(as
sugarhouse
sirup or
molasses,
maple
sirup);
specifically,
in
pharmacy
and often in
cookery,
a
saturated
solution
of sugar and water
(simple
sirup),
or such a
solution
flavored
or
medicated..
Basil
::
Basil (n.) The name given to
several
aromatic
herbs of the Mint
family,
but
chiefly
to the
common
or sweet basil
(Ocymum
basilicum),
and the bush
basil,
or
lesser
basil (O.
minimum),
the
leaves
of which are used in
cookery.
The name is also given to
several
kinds of
mountain
mint
(Pycnanthemum)..
Ginger
::
Ginger
(n.) The hot and spicy
rootstock
of
Zingiber
officinale,
which is much used in
cookery
and in
medicine..
Cookroom
::
Cookroom
(n.) A room for
cookery;
a
kitchen;
the
galley
or
caboose
of a ship.
Cardoon
::
Cardoon
(n.) A large
herbaceous
plant
(Cynara
Cardunculus)
related
to the
artichoke;
-- used in
cookery
and as a
salad.
Paste
::
Paste (n.)
Specifically,
in
cookery,
a dough
prepared
for the crust of pies and the like;
pastry
dough..
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