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Absorb_heat [undergoing]
An Entity (generally food) is exposed to a Heat_source whose Temperature may also be specified. Generally, the Entity undergoes some sort of change as a result of this process.
Bacon|ent was frying in the pan, and a great heap of eggs already lay steaming on a plate.
If it|ent cooks at 400|tem for an hour|dur, it 'll be nothing but a pile of ash!
Bacon|ent was frying in the pan, and a great heap of eggs already lay steaming on a plate.
If it|ent cooks at 400|tem for an hour|dur, it 'll be nothing but a pile of ash!
Properties
- ID
- #830
- Entry
- frm_absorb_heat
- Namespace
- Eventive.Undergoing
- FrameNet version
- Absorb_heat (fn_1.7_2023)
- Domains
- —
- Types
- —
- Ontological type
- —
- English name
- Absorb_heat
Core Frame Elements (3)
| Frame element | Definition | Semantic type | Constraint |
|---|---|---|---|
| Container |
The Container that holds the Entity that absorbs the heat.
Five fat sausages were frying in the pan |
— | — |
| Entity |
The Entity (often a food item) that absorbs heat.
Bacon frying in the pan and scenting the air |
— | — |
| Heat_source |
This FE identifies the object that directly supplies heat to the Entity. Food was placed to sizzle on the barbecue .
|
— | — |
FE Core Set(s) and Excludes
CoreSet
Container
Heat_source
Peripheral Frame Elements (6)
| Frame element | Definition | Semantic type | Constraint |
|---|---|---|---|
| Duration |
The length of time that the Entity is exposed to heat.
|
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).
Get them frying slowly, iin a spoonful of olive oil. |
category
manner
|
— |
| Medium |
Medium is a substance through which heat is absorbed by the Entity.
The golden meat was simmering in a sauce that seemed lifted straight out of a French coq au vin rouge |
— | — |
| Place |
This FE identifies the Place where the heat application occurs.
In the kitchen the meat sizzled in the oven and a big pan of potatoes stood on the hob |
category
locative_relation
|
— |
| Temperature |
The temperature that the Entity stays at, resulting in change.
No, that kind of batter should bake at a lower temperature|tem. |
category
temperature
|
— |
| Time |
The Time when the heat absorption takes place.
Five minutes agothe eggs weren't boiling yet. |
category
time
|
— |
Extra-thematic Frame Elements (5)
| Frame element | Definition | Semantic type | Constraint |
|---|---|---|---|
| Circumstances |
Circumstances describe the state of the world (at a particular time and place) which is specifically independent of the event itself and any of its participants.
|
— | — |
| Depictive |
This FE describes the Entity as being in some state during the action.
|
— | — |
| Explanation |
The thing or state-of-affairs that leads to the Entity being heated and undergoing change.
The liquid nitrogen was simmering from the heat|Exp. |
— | — |
| Purpose |
The reason why a state of affairs is caused or maintained by an (implicit) agent.
|
category
state_of_affairs
|
— |
| Result |
The final state of affairs after the absorbing heat event has finished.
The lobster boiled to death. |
— | — |
Frame-Frame Relations (2)
Causative
Inheritance
Lexical Units (25)
| LU | Type | Definition |
|---|---|---|
| bake.v | — | FN: to be cooked by dry heat, especially in an oven and as food |
| barbecue.v | — | FN: to cook on a grill |
| blanch.v | — | FN: to cook by being immersed for a short period of time in boiling water |
| boil.v | — | FN: to be cooked by immersing in a boiling liquid |
| braise.v | — | FN: to stew slowly after being lighly fried |
| broil.v | — | FN: to cook by being subjected to intense heat |
| brown.v | — | FN: to become brown as a result of cooking |
| char.v | — | FN: to become blacked by absorbing heat |
| coddle.v | — | FN: to become cooked by heating in water below the boiling point |
| cook.v | — | COD: (of food) be heated so as to reach an edible state. |
| deep fry.v | — | FN: to be cooked by immersion in heated oil |
| fry.v | — | FN: be cooked in hot fat or oil, or get very hot by exposure to a heat source |
| grill.v | — | FN: to cook on a grill |
| parboil.v | — | FN: to cook partially by being boiled |
| poach.v | — | FN: to become cooked by simmering in liquid |
| roast.v | — | FN: to be cooked by extended exposure to heat, usually in an oven or over a fire |
| saute.v | — | FN: to be fried lightly and quickly in hot oil or fat |
| scorch.v | — | FN: become burnt and crispy on the surface or edges. |
| sear.v | — | FN: become burned by intense heat, usually from a metal Heat_source |
| simmer.v | — | FN: to cook slowly in a liquid just below the boiling point in a closed dish or pan |
| singe.v | — | FN: be burnt lightly or superficially, usually by a flame. |
| sizzle.v | — | FN: to make a hissing sound in or as if in roasting or frying |
| steam.v | — | FN: to become heated as a result of the application of steam |
| stew.v | — | FN: to become boiled slowly or by simmering heat |
| toast.v | — | FN: to be cooked by exposure to radient heat |
None.
None.
No visual units
This frame has no visual-unit images.