Definitions of cooking
1. 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" wordnet.princeton.edu/perl/webwn
2. Cooking is the act of preparing food for consumption. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour and/or digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools and the skill of the person cooking.
en.wikipedia.org/wiki/Cooking
3. Cooking is a secondary trade skill in World of Warcraft. It does not take up one of the characters two slots for main tradeskills, and therefore anyone can persue it with no drawbacks. It involves taking objects found within the game and creating in-game food. This food can be consumed to restore one’s character’s health (also know as hit points). As the character devolops greater skill, he or she can create more effective types of food.
en.wikipedia.org/wiki/Cooking_(World_of_Warcraft)
4. A device for rotating a spit.
www.mda.org.uk/archobj/archobjj.htm
5. The process that breaks down the starch granules in the grain making the starch available for the liquefaction and saccharification steps.
www.vendomecopper.com/obgloss.htm
6. (Process) Heated in the presence of moisture to alter chemical and/or physical characteristics or to sterilize (AAFCO, 2000).
www.fao.org/DOCREP/005/Y1453E/y1453e06.htm
7. is to food as modeling is to ______________________________.
www.cantorfoundation.org/Education/pw2.html
8. see: SHAJUKU
www.awagami.com/glossary.html
9. Cooking with saffron requires a little preparation. When in doubt follow the recipe. Though most will suggest that the saffron strands should be allowed to steep in water for a minimum of 20 minutes and for as much as 12 hours or over night before using.
www.saffronspecialist.co.uk/Information/Saffron_A-Z/C.htm
10. melts smoothly for use in sauces, casseroles, and other entrées.
www.onecook.com/reference/cheese.htm
11. A process that entails blocking user data and adding information identifying each block. Formatting information includes the data address and synchronization information and may include error correction check sums and data and data type specification.
www.padus.com/support/manuals/350/html/09_Appendices/03_Glossary.htm
12. The application of either dry or moist heat to food.
www.glencoe.com/sec/busadmin/marketing/dp/rest_mgmt/gloss.shtml
