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Cooking Dictionary
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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: giant (a very
long grain and the best quality), fancy (a medium grain and of
lesser quality) and select (a short grain).
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.
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