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