Definition of Precooking

1. Verb. (present participle of precook) ¹

¹ Source: wiktionary.com

Definition of Precooking

1. precook [v] - See also: precook

Lexicographical Neighbors of Precooking

precontact
precontest
precontract
precontracts
precontrive
precontrived
precontrives
precontriving
preconvention
preconviction
preconvictions
precook
precooked
precooker
precookers
precooking (current term)
precooks
precool
precooled
precooling
precools
precopulatory
precoracoid
precoracoids
precordial
precordium
precorrection
precorrelation
precosmic
precounsel

Literary usage of Precooking

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

1. The Microbiology and Microanalysis of Foods by Albert Schneider (1920)
"1 peas are peas which were, before precooking (blanching), small enough to pass through a screen of %j2-inch (7 mm.) mesh. No. 2 peas are peas which were, ..."

2. The Microbiology and Microanalysis of Foods by Albert Schneider (1920)
"1 peas are peas which were, before precooking (blanching), small enough to pass through a screen of ..."

3. A Complete Course in Canning: Being a Thorough Exposition of the Best (1919)
"1 peas are peas which were, before precooking (blanching), small enough to pass through a screen of 9/32-inch (7 mm.) mesh. No. 3 peas are peas which were, ..."

4. Lost Crops of Africa: Grains edited by F. R. Ruskin (1999)
"precooking To help meet the demands of an ever hungrier Africa (not to mention the world), the partial cooking of grains looks particularly promising. ..."

5. Camp Craft: Modern Practice and Equipment by Warren Hastings Miller (1915)
"... these conditions modify somewhat: beans and rice can be cooked from the natural raw article without precooking, as is done with the prepared powders; ..."

6. Camp Craft: Modern Practice and Equipment by Warren Hastings Miller (1915)
"... these conditions modify somewhat: beans and rice can be cooked from the natural raw article without precooking, as is done with the prepared powders; ..."

7. Sustainability Issues for Resource Managers by Daniel L. Bottom, Gordon H. Reeves, Martha H. Brookes (1997)
"... the enterprising fishers also progressively added value to their products through salting, refrigeration, freezing, filleting, smoking, precooking, ..."

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