Definition, Bedeutung, Synonyme & Anagramme | Englisch Wort COOKED

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Definitionen von COOKED

1. Präteritum (simple past) des Verbs cook
2. Partizip Perfekt (past participle) des Verbs cook

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Beispiele für die Verwendung von COOKED in einem Satz

• The dish has been known since at least the 18th century, and in its early versions it contained cooked beef; by the mid-20th century the two vegetables had become the principal ingredients.
• They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world.
• Bannock (British and Irish food), a kind of bread, cooked on a stone or griddle served mainly in Scotland but consumed throughout the British Isles.
• Young fruits may be cooked; when fully ripened, they become fibrous and unpalatable, thus becoming the source of the loofah scrubbing sponge.
• Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.
• In the Charleston, South Carolina area, cooked hominy grits were primarily referred to as "hominy" until the 1980s.
• It is believed that food similar to haggis — perishable offal quickly cooked inside an animal's stomach, all conveniently available after a hunt — was eaten from ancient times.
• The basic chips are cooked and salted; additional varieties are manufactured using various flavorings and ingredients including herbs, spices, cheeses, other natural flavors, artificial flavors, and additives.
• In the past it was a dish made of salted meat (an old conservation method) cooked in water to make it more edible.
• is a Japanese dish of prepared , usually with some sugar and salt, plus a variety of , such as vegetables, meat, or most commonly, seafood, which may be raw or cooked.
• Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers.
• The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served.
• The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked.
• Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill).
• The high pressure limits boiling and creates higher temperatures not possible at lower pressures, allowing food to be cooked faster than at normal pressure.
• The food served in fast-food restaurants is typically part of a "meat-sweet diet", offered from a limited menu, cooked in bulk in advance and kept hot, finished and packaged to order, and usually available for take away, though seating may be provided.
• Acrylamide forms in burnt areas of food, particularly starchy foods like potatoes, when cooked with high heat, above.
• Rhubarb is the fleshy, edible stalks (petioles) of species and hybrids (culinary rhubarb) of Rheum in the family Polygonaceae, which are cooked and used for food.
• One variety, celtuce (asparagus lettuce), is grown for its stems, which are eaten either raw or cooked.
• It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a glue-like paste (papeda), or as a pancake.

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