Cooking Terms Page

Waffle:   Batter cooked on a hot greased waffle iron to form a crisp biscuit.

Walnut:   Native to Asia and grow on walnut trees inside green pods which turn brown and wood like when dried.

Wasabi:   (Japanese). Much like horseradish only appears as a pungent green paste made from a rhizome of the watercress family.

Water Bath:   Preparation method of gently cooking delicate foods such as custards on the stove top or in the oven by placing small cooking bowls, tins or pans in a larger pan partially filled with water. (See also Bain Marie.)

Whey:   Liquid which separates from the curd when milk curdles. Used in cheese-making.

Whipping:   Preparation method whereby an item is mixed until frothy and creamy in consistency.Whisk: (noun) A mixing tool designed so its many strands of looped wire make it effective for beating and adding air during preparation. (verb) To beat with a whisk until well mixed.

White Chocolate:   White chocolate does not contain any chocolate. It is derived from cocoa butter, which produces a faint chocolate flavor. The cocoa butter is blended with milk and sugar to form the creamy confection, which is used for both eating and cooking.

Wiener Schnitzel:   (Austrian) Veal slices cooked in the Viennese style; Example - coated in egg and bread crumbs, fried in butter and garnished with anchovies and capers.

Worcestershire Sauce:   A spicy sauce composed of water, vinegar, molasses, corn syrup, anchovies, spices and flavorings. Primarily used for marinating meats or enhancing the flavor of some sauces.

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