broiled
UK[brɔɪld]US[brɔɪld]
adj
(of food) cooked by direct exposure to radiant heat, such as on a grill or under a grill in an oven.
verb (past tense)
cooked something by broiling.
Morpheme Breakdown
broil
ed
broil
ed
Etymology
The culinary term 'broiled' has a fiery history. Its core, 'broil', entered Middle English from the Old French 'bruller', meaning to burn, which itself likely fused Latin and Germanic concepts of scorching or charring. The '-ed' suffix is the standard Germanic marker for the past tense, inherited from Proto-Indo-European. Thus, the word's literal journey from "burned" to its modern, controlled cooking technique reflects the precise application of intense, direct heat to food, distinguishing it from baking or roasting.
Analysis
Structure: broil + ed
- broil: From Old French bruller or brusler (to burn), of uncertain origin, possibly from a blend of Latin ustulare (to scorch) and Germanic roots. Functions as the verb root meaning to cook with intense, direct heat.
- ed: From Old English -ede, -ode, -ade (past tense suffix). Functions as a grammatical suffix indicating the past tense or past participle form.
Examples
The broiled salmon had perfectly crisp skin.
She broiled the steaks for exactly eight minutes.
For a healthier option, choose broiled chicken instead of fried.