Cases of word usage

1) to cook (meat) slowly, first in fat and then in a little water (braise)

2) a chief cook in a hotel, restaurant etc (chef)

3) to cook (food), be cooked, in oil which spits (frizzle)

4) to cook (an egg) by cracking the shell and dropping the contents into boiling water; (to go on private land and) take (animals, fish etc) illegally (poach)

5) (a dish of) stewed meat with vegetables etc; to cook (food), be cooked, in water or juice (stew)