FrameNet Berkeley
Frame Report
Search the frame index by name, then open a frame to read its full report.
Searching frames
Apply_heat [agentive]
A Cook applies heat to Food, where the Temperature_setting of the heat and Duration of application may be specified. A Heating_instrument, generally indicated by a locative phrase, may also be expressed. Some cooking methods involve the use of a Medium (e.g. milk or water) by which heat is transferred to the Food. A less semantically prominent Food or Cook is marked Co-participant.
Sally fried an egg in butter.
Sally fried an egg in a teflon pan.
Ellen fried the eggs with chopped tomatoes and garlic.
This frame differs from Cooking_creation in focusing on the process of handling the ingredients, rather than the edible entity that results from the process.
Sally fried an egg in butter.
Sally fried an egg in a teflon pan.
Ellen fried the eggs with chopped tomatoes and garlic.
This frame differs from Cooking_creation in focusing on the process of handling the ingredients, rather than the edible entity that results from the process.
Properties
- ID
- #236
- Entry
- frm_apply_heat
- Namespace
- Eventive.Agentive
- FrameNet version
- Apply_heat (fn_1.7_2023)
- Domains
- —
- Types
- —
- Ontological type
- —
- English name
- Apply_heat
Core Frame Elements (5)
| Frame element | Definition | Semantic type | Constraint |
|---|---|---|---|
| Container |
The Container holds the Food to which heat is applied.Boil the potatoes in a medium-sized pan.Things that apply the heat directly are Heating_Instruments, e.g. crock-pot, electric skillet.
|
category
container
|
— |
| Cook |
The Cook applies heat to the Food.Drew sauteed the garlic in butter.
|
category
sentient
|
— |
| Food |
Food is the entity to which heat is applied by the Cook.Suzy usually steams the broccoli.In instructional imperatives, this FE, which would be used for the (missing) object, is tagged CNI:Cook on low heat for two hours.CNI
|
— | — |
| Heating_instrument |
This FE identifes the entity that directly supplies heat to the Food.
Jim browned the roast in the oven|Heat_instr. This FE will take precedence over Container when both are expressed in the same constituent. For example: Kate cooked the rice in a rice-cooker|Heat_instr. |
category
physical_entity
|
— |
| Temperature_setting |
This FE identifies the Temperature_setting of the Heating_instrument for the Food.
He baked the cookies at 350 degrees|Temp for 11 minutes. She microwaved the popcorn on high|Temp. You can't cook popcorn on low heat|Temp! |
category
temperature
|
— |
FE Core Set(s) and Excludes
CoreSet
Container
Heating_instrument
Peripheral Frame Elements (7)
| Frame element | Definition | Semantic type | Constraint |
|---|---|---|---|
| Degree |
This FE identifies the Degree to which heat application occurs.
|
category
degree
|
— |
| Duration |
Duration is the amount of Time heat is applied to the Food.Jim boiled the egg for three minutes.
|
category
duration
|
— |
| Manner |
Any description of the cooking event which is not covered by more specific FEs, including secondary effects (quietly, loudly), and general descriptions comparing events (the same way). In addition, it may indicate salient characteristics of an Cook that also affect the action (presumptuously, coldly, deliberately, eagerly, carefully).
Saute the onions gently. |
category
manner
|
— |
| Means |
This FE identifies the Means by which heat is applied to Food.
Kate blanchedthe broccoli by throwing it into a pot of boiling water. |
category
state_of_affairs
|
— |
| Place |
This FE identifies the Place where the heat application occurs.
We baked the cake in the kitchen. |
category
locative_relation
|
— |
| Purpose |
This FE identifies the Purpose for which an intentional act is performed.John baked cookies to show Patti that he was sorry|Purp.
|
category
state_of_affairs
|
— |
| Time |
This FE identifies the Time at which the heat application occurs.
Jim roasted the chestnuts in the evening. |
category
time
|
— |
Extra-thematic Frame Elements (3)
| Frame element | Definition | Semantic type | Constraint |
|---|---|---|---|
| Beneficiary |
THe person for whose benefit the food is cooked.
|
— | — |
| Co-participant |
Co-participant is the gramatically less prominent of two foods to which heat is applied by the Cook.Kate baked the apples with cinnamon.Joe roasted potatoes with the chicken.
|
— | — |
| Medium |
Medium is the substance through which heat is applied to the Food.
Bobby fried the potatoes in oil. |
— | — |
Frame-Frame Relations (5)
Causative
Inheritance
See_also
Using
Lexical Units (41)
| LU | Type | Definition |
|---|---|---|
| bake.v | — | COD: cook by dry heat without direct exposure to a flame, typically in an oven |
| baking.n | — | FN: the process of cooking food by dry heat, typically in an oven |
| barbecue.v | — | COD: cook (food) on a barbecue. |
| blanch.v | — | COD: prepare vegetables for freezing or further cooking by immersing briefly in boiling water |
| boil.v | — | FN: cook by immersing in boiling water |
| boiling.n | — | FN: the process of cooking by immersing in boiling water |
| braise.v | — | COD: fry lightly and then stew slowly in a closed container |
| broil.v | — | COD: cook by exposure to direct heat |
| broiling.n | — | FN: the process of cooking by exposure to direct heat |
| brown.v | — | COD: make or become brown by cooking |
| char.v | — | COD: partially burn so as to blacken the surface |
| coddle.v | — | COD: cook an egg in water below boiling point |
| cook.v | — | FN: to prepare food by applying heat |
| cooking.n | — | FN: the act of preparing food through the use of heat |
| deep fry.v | — | FN: to cook by immersion in heated fat or oil |
| fry.v | — | COD: cook or be cooked in hot fat or oil |
| frying.n | — | FN: the process of cooking in hot fat or oil |
| grill.v | — | COD: cook with a grill |
| grilling.n | — | FN: the process of cooking by direct heat, as on/under a grill or over a hot fire |
| melt.v | — | FN: to liquify through warmth or heat |
| melting.n | — | FN: the process of liquifying through warmth or heat |
| microwave.v | — | COD: cook in a microwave oven |
| parboil.v | — | COD: partly cook by boiling |
| plank.v | — | FN: cook on a plank over heat. |
| poach.v | — | COD: cook by simmering in a small amount of liquid |
| roast.v | — | COD: cook by prolonged exposure to heat in an oven or over a fire. |
| roasting.n | — | FN: the process of cooking by prolonged exposure to heat in an oven or over a fire. |
| saute.v | — | FN: to fry food in a fatty substance |
| scald.v | — | COD: heat milk or other liquid to near boiling point |
| scorch.v | — | FN: to burn something lightly on the surface or edges |
| sear.v | — | COD: burn or scorch with a sudden intense heat. |
| simmer.v | — | COD: stay or cause to stay just below boiling point while bubbling gently |
| simmering.n | — | FN: causing to stay just below boiling point while bubbling gently |
| singe.v | — | FN: burn superficially |
| steam.v | — | COD: cook by heating in steam from boiling water |
| steaming.n | — | FN: the process of cooking by heating in steam from boiling water |
| steep.v | — | COD: soak in water or other liquid |
| stew.v | — | COD: cook or be cooked slowly in liquid in a closed dish or pan |
| stewing.n | — | FN: the process of cooking slowly in liquid in a closed dish or pan |
| toast.v | — | COD: cook or brown by exposure to radiant heat |
| toasting.n | — | FN: the process of cooking or browning by exposure to radiant heat |
None.
None.
No visual units
This frame has no visual-unit images.