Definition of Cooked

1. Adjective. Having been prepared for eating by the application of heat.

Definition of Cooked

1. Adjective. Of food, that has been prepared by cooking. ¹

2. Adjective. (computing slang of an MP3 audio file) Corrupted by conversion through a text format, requiring uncooking to be properly listenable. ¹

3. Adjective. (idiomatic) (of accounting records, intelligence) partially or wholly fabricated, falsified ¹

4. Verb. (past of cook) ¹

¹ Source:

Definition of Cooked

1. cook [v] - See also: cook

Lexicographical Neighbors of Cooked

cook book
cook off
cook out
cook the books
cook up
cooked (current term)
cooked mode
cooked the books
cooked up
cooker hood
cookery book
cookery books

Literary usage of Cooked

Below you will find example usage of this term as found in modern and/or classical literature:

1. United States Supreme Court Reports by Lawyers Co-operative Publishing Company, United States Supreme Court (1885)
"The second claim expressly states that it covers cooked meat put up in solid form, ... If meat cooked by roasting or steaming, and put up in a given mode, ..."

2. Report of the Secretary for Agriculture by United States Dept. of Agriculture (1866)
"cooked cornstalks are as soft and almost as nutritious as green stalks. ... Cattle can be fattened at about half the expanse upon cooked food, ..."

3. An Arabic-English Lexicon: Derived from the Best and the Most Copious by Edward William Lane (1893)
"He cooked flesh-meat to that it fell off from the bones : (S, L, K :) or cooked it much : (As, L:) or cooked it thoroughly and well : (ISd, L, ..."

4. The Annual of Scientific Discovery, Or, Year-book of Facts in Science and Art by David Ames Wells, Charles Robert Cross, John Trowbridge, Samuel Kneeland, George Bliss (1852)
"The meat roasted by this range, owing to the regularity and certainty of the operation, is of a more nutritive character than that cooked by the ordinary ..."

5. Food Industries: An Elementary Textbook on the Production and Manufacture of by Hermann Theodore Vulté, Sadie Bird Vanderbilt (1920)
"Partly cooked. cooked. Malted. The grains commonly used in this country are oats, wheat, corn and to some extent barley and rice. ..."

6. Elements of Scientific Agriculture: Or The Connection Between Science and by John Pitkin Norton (1860)
"cooked food, in various forms, is found to be of great value in feeding. The same quantity will, in many cases, go farther cooked than raw. ..."

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