WordNet

prepare a hot meal; "My husband doesnt cook"
transform and make suitable for consumption by heating; "These potatoes have to cook for 20 minutes"
transform by heating; "The apothecary cooked the medicinal mixture in a big iron kettle"
someone who cooks food
prepare for eating by applying heat; "Cook me dinner, please"; "can you make me an omelette?"; "fix breakfast for the guests, please" (同)fix, ready, make, prepare
very rich cookie containing ground almonds; usually crescent-shaped (同)almond crescent
cook beforehand so that the actual preparation wont take long; "precook the rice"
very spicy cookies sweetened partially with molasses
speak softly or lovingly; "The mother who held her baby was cooing softly"
the sound made by a pigeon
cry softly, as of pigeons
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" (同)cookery, preparation
English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779) (同)James Cook, Captain Cook, Captain James Cook
having been prepared for eating by the application of heat

PrepTutorEJDIC

『料理人,コック』 / (火を通して)〈食物〉'を'『料理する』,煮たきする / 〈人が〉『料理する』 / 《副詞[句]を伴って》〈食べ物が〉料理される,煮える,焼ける / 《話》〈事実・数字など〉をうまくごまかす
〈U〉料理法 / 〈C〉料理場,調理室
クークー(キトの鳴き声,赤ちゃんの泣き声など) / 〈ハトが〉クークー鳴く / 〈恋人が〉むつ言(ごと)を言う / 〈恋人などが〉'を'やさそくささやく
料理;料理法 / 料理用の

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/08/24 16:29:58」(JST)

Cook may refer to:

The action of cooking, the preparation of food with heat for consumption
Chef, a professional proficient in all aspects of food preparation
Cook (profession), a professional who prepares food for consumption
Cook (domestic worker), a domestic worker who cooks food for his or her employer
Cook (surname), a family name (and a list of people with that name)

Cook, South Australia
Cook, Australian Capital Territory
Division of Cook, an Australian House of Representatives electoral district
Electoral district of Cook, a Queensland Legislative Assembly electoral district
Cook County, New South Wales

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Risk factors for and prediction of mortality in critically ill medical-surgical patients receiving heparin thromboprophylaxis.

Li G1, Thabane L2,3, Cook DJ4,5,6, Lopes RD7, Marshall JC8,9, Guyatt G10,11, Holbrook A12,13,14, Akhtar-Danesh N15,16, Fowler RA17,18, Adhikari NK19,20, Taylor R21, Arabi YM22, Chittock D23, Dodek P24, Freitag AP25, Walter SD26, Heels-Ansdell D27, Levine MA28,29,30.
Annals of intensive care.Ann Intensive Care.2016 Dec;6(1):18. doi: 10.1186/s13613-016-0116-x. Epub 2016 Feb 27.
BACKGROUND: Previous studies have suggested that prediction models for mortality should be adjusted for additional risk factors beyond the Acute Physiology and Chronic Health Evaluation (APACHE) score. Our objective was to identify risk factors independent of APACHE II score and construct a predicti
PMID 26921148

Barriers to hand hygiene in ophthalmic outpatients in Uganda: a mixed methods approach.

Mearkle R1, Houghton R2, Bwonya D3, Lindfield R1.
Journal of ophthalmic inflammation and infection.J Ophthalmic Inflamm Infect.2016 Dec;6(1):11. doi: 10.1186/s12348-016-0077-0. Epub 2016 Mar 17.
BACKGROUND: Healthcare-associated infection rates are high in low-income countries and are associated with significant morbidity. There is a paucity of published data on infection control practice, attitudes or resources in these settings, particularly in ophthalmology. The aim of this study is to u
PMID 26984441

Singh B1, Singh JP2, Kaur A2, Singh N3.
Food chemistry.Food Chem.2016 Sep 1;206:1-11. doi: 10.1016/j.foodchem.2016.03.033. Epub 2016 Mar 11.
Banana is a very popular fruit in the world market and is consumed as staple food in many countries. It is grown worldwide and constitutes the fifth most important agricultural food crop in terms of world trade. It has been classified into the dessert or sweet bananas and the cooking bananas or plan
PMID 27041291

The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer.

Oladokun O1, Tarrega A1, James S2, Smart K2, Hort J1, Cook D3.
Food chemistry.Food Chem.2016 Aug 15;205:212-20. doi: 10.1016/j.foodchem.2016.03.023. Epub 2016 Mar 8.
Thirty-four commercial lager beers were analysed for their hop bitter acid, phenolic acid and polyphenol contents. Based on analytical data, it was evident that the beers had been produced using a range of different raw materials and hopping practices. Principal Components Analysis was used to selec
PMID 27006233