cept

Traditionally derived from Proto-Baltic *pek- (metathesized to *kep-), from Proto-Indo-European *pekʷ- (“to roast, to cook”), from earlier *h₃-ép-kʷ-, *h₃p-ékʷ-. Karulis would rather see *pekʷ- as a metathesis of PIE date of a root *kep-, *kʷep- (“to smoke, to cook”), formed analogically from *tep- (“to be hot, to heat up”) on the model of *kel-, *tel- (“to build”). Cognates include Lithuanian kèpti, Old Church Slavonic пещи (pešti), пекѫ (pekǫ, 1 sg. pres.), Russian печь (pečʹ), пеку́ (pekú), Belarusian пекці́ (pjekcí), Ukrainian печи́ (pečý), пекти́ (pektý), Bulgarian пека́ (peká, 1st sg. pres.), Czech péci, Polish piec, Sanskrit पचति (pácati, “to roast, to bake, to cook, to boil”), Ancient Greek πέσσω (péssō, “to bake, to cook, to boil”) (from *pekʷye-), Latin coquō (“to cook, to roast, to dry”), Tocharian A, Tocharian B pāk- (“to cook, to boil”).[1]

• IPA^(key): [tsɛpt]

cept tr., 1st conj., pres. cepu, cep, cep, past cepu

1. to fry (to cook in hot fat, often one side and then the other)

   cept gaļas šķēles uz pannas ― to fry meat slices on a (frying) pan

   cept kotletes, pankūkas ― to fry meatballs, pancakes

   cepts speķis ― fried bacon

   ceptas olas ― fried eggs

   kundze pannā izkausēja krietnu margarīna piku un cepa līdaku ― the lady melted a big slab of butter on the pan and fried the pike (fish)

2. to roast, to broil, to grill, to bake (to cook, usually without fat, with heat coming equally from all sides)

   cept gaļu ― to roast meat

   cept maizi ― to bake bread

   cept šašliku, desiņas uz iesma ― to broil meat, sausages on a spit

   cept sacepumu cepeškrāsnī ― to bake a pie in the oven

   Oliņu tēvs darīja alu, un Oliņu māte cepa raušus ― Father Oliņš brewed beer, and mother Oliņa baked the cakes

   Mare pašlaik cepa iesmā uzdurtu gaļas gabalu ― Mare is now broiling a piece of meat on a spit

prefixed verbs:

other derived terms:

• vārīt