a person employed to perform culinary service. In early times among the Hebrews cooking was performed by the mistress of the household (Gen. 18:2; Judg. 6:19), and the process was very expeditiously performed (Gen. 27:3, Gen. 27: 4, 9, 10). Professional cooks were afterwards employed (1-Sam 8:13;9:23). Few animals, as a rule, were slaughtered (other than sacrifices), except for purposes of hospitality (Gen. 18:7; Luke 15:23). The paschal lamb was roasted over a fire (Exo 12:8, Exo 12: 9; 2Chr. 35:13). Cooking by boiling was the usual method adopted (Lev. 8:31; Exo 16:23). No cooking took place on the Sabbath day (Exo 35:3).