cook /ˈkʊk/
 廚子,廚師(vt.)烹調,煮飯,加熱(vi.)在煮著


 Cook v. i.  To make the noise of the cuckoo. [Obs. or R.]
    Constant cuckoos cook on every side.   --The Silkworms (1599).


 Cook v. t.  To throw. [Prov.Eng.] “Cook me that ball.”


 Cook n.
 1. One whose occupation is to prepare food for the table; one who dresses or cooks meat or vegetables for eating.
 2. Zool. A fish, the European striped wrasse.


 Cook, v. t. [imp. & p. p. Cooked p. pr & vb. n. Cooking.]
 1. To prepare, as food, by boiling, roasting, baking, broiling, etc.; to make suitable for eating, by the agency of fire or heat.
 2. To concoct or prepare; hence, to tamper with or alter; to garble; -- often with up; as, to cook up a story; to cook an account. [Colloq.]
    They all of them receive the same advices from abroad, and very often in the same words; but their way of cooking it is so different.   --Addison.


 Cook v. i. To prepare food for the table.

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 cook
      n 1: someone who cooks food
      2: English navigator who claimed the east coast of Australia
         for Britain and discovered several Pacific islands
         (1728-1779) [syn: James Cook, Captain Cook, {Captain
         James Cook]
      v 1: prepare a hot meal; "My husband doesn't cook"
      2: prepare for eating by applying heat; "Cook me dinner,
         please"; "can you make me an omelette?"; "fix breakfast
         for the guests, please" [syn: fix, ready, make, prepare]
      3: transform and make suitable for consumption by heating;
         "These potatoes have to cook for 20 minutes"
      4: transform by heating; "The apothecary cooked the medicinal
         mixture in a big iron kettle"
      5: fake or falsify; "Fudge the figures"; "cook the books";
         "falsify the data" [syn: fudge, manipulate, fake, falsify,
          wangle, misrepresent]


 Cook
    a person employed to perform culinary service. In early times
    among the Hebrews cooking was performed by the mistress of the
    household (Gen. 18:2-6; Judg. 6:19), and the process was very
    expeditiously performed (Gen. 27:3, 4, 9, 10). Professional
    cooks were afterwards employed (1 Sam. 8:13; 9:23). Few animals,
    as a rule, were slaughtered (other than sacrifices), except for
    purposes of hospitality (Gen. 18:7; Luke 15:23). The paschal
    lamb was roasted over a fire (Ex. 12:8, 9; 2Chr. 35:13). Cooking
    by boiling was the usual method adopted (Lev. 8:31; Ex. 16:23).
    No cooking took place on the Sabbath day (Ex. 35:3).