broil
UK[brɔɪl]US[brɔɪl]
v
to cook food directly over or under a very strong heat, especially in an oven or over a fire
v
to become or make something very hot, especially from the sun
n
the process of broiling food; food cooked in this way
Etymology
the word 'broil' entered english in the 14th century from the old french 'bruler', meaning to burn. its ultimate origin is obscure but is likely connected to a vulgar latin source 'brodus', which is related to the latin 'brodium' for broth, suggesting a link to cooking by boiling or stewing. the semantic shift from a general sense of burning to the specific culinary method of cooking by direct, intense radiant heat (akin to grilling) occurred in english. this evolution reflects a specialization of meaning, where the core idea of applying strong heat was retained but narrowed to a particular cooking technique.
Analysis
the word is a simplex form. it is derived from the old french verb 'bruler' (to burn), which itself came from a hypothetical vulgar latin form 'brodus', related to latin 'brodium' (broth). the functional role is that of a complete verb or noun root.
Examples
i'll broil the steaks for about eight minutes per side.
we were broiling in the midday sun without any shade.
for a quick dinner, she prepared a simple chicken broil with vegetables.