baked, past tense; baked, past participle; bakes, 3rd person singular present; baking, present participle;
Cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface
they bake their own bread and cakes
I baked him a cake for his birthday
(of food) Be cooked in such a way
the bread was baking on hot stones
(of the sun or other agency) Subject (something) to dry heat, esp. so as to harden it
the sun has baked the earth a dusty brown
(of a person or place) Be or become extremely hot in prolonged sun or hot weather
the city was baking in a heat wave
the summer's baking heat
as hot as if in an oven
making bread or cake or pastry etc.
cooking by dry heat in an oven
(bake) cook and make edible by putting in a hot oven; "bake the potatoes"
(bake) prepare with dry heat in an oven; "bake a cake"
(bake) broil: heat by a natural force; "The sun broils the valley in the summer"
Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. ...
An action in which something is baked; The way in which something is baked; Intended for use in baking; Of a person, the weather, or an object, very hot
(bake) Any of various baked dishes resembling casserole; The act of cooking food by baking; To cook (something) in an oven, but not in fat. Compare roast; To dry by heat; (Of a person, the weather, or an object:) To be hot; To become baked; To smoke marijuana
(baked) That has been cooked by baking; High on drugs (usually marijuana)
(Bake) To cook in the oven. Food is cooked slowly with gentle heat, causing the natural moisture to evaporate slowly, concentrating the flavor.
(Bake) to overheat a horse by riding too fast, long, or hard.
(Bake) To cook in the oven. The terms baking and roasting are often used interchangeably, but roasting usually implies cooking at a higher temperature—at least at the beginning—to get the surface of the foods to brown.
(Bake) To cook covered, or uncovered, in an oven.
(Bake) to cook food in an oven, thereby surrounding it with dry heat. To ensure an accurate cooking temperature, it can be helpful to use an oven thermometer. Many ovens bake either hotter or cooler than their gauges and read. ...
(Bake) to cook foods by surrounding with hot, dry air as in an oven. It’s very similar to roast, but in general refers to breads, pastries, vegetables, and fish.
(Bake) Cooking in an oven surrounded by dry heat. Bake uncovered to get dry, crisp crusts and surfaces. For softer surfaces and moister products, bake uncovered.
(Bake) to cook by freely circulating dry air around the food in a pan. Done in an oven.
(bake) Cooking food in a heated oven, with dry heat. Most pastry items are baked uncovered.
(BAKE) A cooking procedure that applies to all foods cooked by surrounding them with hot dry air.
(BAKE) A method of cooking using an oven to surround the food with dry heat
(BAKE) To cook in an oven or oven-type appliance. This term typically applies to pastries, cookies, breads, casseroles, and occasionally fish and poultry.
(Bake (Slow Roast)) As it pertains to meats, it is identical to roasting except that the cooking temperature is lower (about 325°F) and the cooking time is longer. Usually reserved for lesser cuts of meat as the slower cooking allows for the breakdown of tougher tissues.
(Bake) A process of drying or curing paint by using heat.
(Bake) An Englishman abroad or an easy and healthy way to cook. Stick veg or meat in the oven and forget about it for a while. It's cooked slowly with a gentle heat so it retains its flavour and nutrients.