CULINARY TERMS W

#Waiewska : Garnish for fish or collops of lobster. slices of truffles.
#WHIP : To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
#Whisk :To beat cream or eggs until a stiff froth is obtained.
#WOK : A concave pan used for stir frying.

#Wafer – A small, thin, crisp biscuit (cookie) often served with ice-creams; while hot, they are sometimes shaped into rolls or cones.

#Waffle – A flat, crisp-surfaced cake made by cooking batter in a special hinged iron with a honeycomb-patterned grid. Waffles are served hot, topped with jam, honey or maple syrup, and cream or ice-cream.

#Walnut – A nut encased in a hard, round shell and consisting of two deeply ridged lobes of creamy-white, mild-flavoured flesh. Walnuts can be eaten as a snack, chopped and added to stuffings and savoury salads or used in cakes, biscuits (cookies) and confectionery (candy). They are available in the shell, shelled (in packs or cans) and pickled.

#Watermelon – A large melon with a hard, smooth, mottled-green skin and sweet, juicy, reddish flesh studded with dark seeds; it is eaten fresh as a fruit and added to fruit salads. Watermelons grow on a trailing vine and are available for most of the year.

#Wheat – A cereal grain, staple for half the world’s population. It is ground into flour and used to make bread, pasta, cakes and as a breakfast cereal.

#Wholemeal – A coarse-textured flour ground from the entire wheat kernel and used to make bread, cakes, biscuits (cookies) and pasta.