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This dictionary of culinary terms and food glossary makes it easy to find information on specfic foods, dishes,
cooking methods, and recipes. Information is listed by keyword. |
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| Waffle | a light, thin batter cake baked in a special grill called a waffle iron. Basic batter is the same as for pancakes. |
| Warm | to heat a food using a very low temperature of approximately 105*F to 115*F (40*C to 45*C). |
| Wash | to apply a liquid to the surface of an object to remove dirt; often a cleansing agent is added to the liquid; the process may not kill microorganisms. |
| Water Bath | The French call this cooking technique bain-marie . It consists of placing a container (baking pan, bowl, souffléish, etc.) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and mousses without breaking or curdling them. It can also be used to keep cooked foods warm. |
| Water Biscuit | a crisp cracker that is unseasoned and goes well with cheese and butter and consommé Water Chestnut |
| Watercress | a green leafy little plant that grows only in running water, and has peppery leaves prized by epicures for salads and garnishes. |
| Watermelon | the fruit of a water plant (genus Trapa) native to Southeast Asia; has a brownish-black skin, ivory to tan flesh, crisp texture and slightly sweet, nutty flavor; used in various Asian cuisines. |
| Waterzooi | a rich Belgian chicken or fish soup made with wine. |
| Wax Bean | a yellow version of the green bean; has a slightly waxier pod. |
| Weight | the mass of heaviness of a substance; weight measurements are commonly expressed as grams (metric) ounces and pounds (U.S. and Imperial). |
| Whip | to mix ingredients quickly and vigorously using a beater or whisk to incorporate air, to increase volume and to lighten the mixture. |
| Whisk | in cooking, a tool made of wire loops used for beating. |
| White Chocolate | a candy made from cocoa butter, sugar, milk solids and flavoring; because it contains no chocolate liquor it is usually labeled white confectionary bar or coating; it can be eaten as a candy or used in confections and pastries. |
| Wild Rice | the grain of a reed-like aquatic plant (Zizania aquatica) unrelated to rice; grown in the United States and Canada. The grains are long, slender and black, with a distinctive earthy, nutty flavor; available in three grades |
| Wok | a round bowl-shaped metal cooking utensil of Chinese origin used for stir-frying and steaming (with rack inserted) of various foods. |
| Work | in cooking, this means to knead or mix gently with the fingers. Xés |
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