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