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Wafer - a thin, sweet biscuit.
Waffle - a light, thin batter cake baked in a special
grill called a waffle iron. Basic batter is the same as for pancakes.
This crisp, quick bread has a honeycombed surface of pockets
that ideally hold puddles of syrup. Waffle irons can be electric
or designed for use on the stovetop. They are available in different
shapes including round, rectangular and heart-shaped. The basic
difference between a waffle and a Belgian waffle is the size.
Belgian waffles are made on special waffle irons with larger
and deeper grids than the average waffle iron and are often served
topped with fresh strawberries and whipped cream, whereas the
waffle is traditionally served with butter and maple syrup. Although
a popular item for breakfast, waffles are also used for desserts
and main dishes depending on the toppings used which can be sweet
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.
Wassail - is a festive drink consisting of wine (or ale)
sweetened with sugar and flavored with spices. This spirited
brew is traditionally served in a large "wassail bowl,"
garnished with small roasted apples and ladled into serving cups.
Water Bath - The French call this cooking technique
bain-marie . It consists of placing a container (baking
pan, bowl, soufflé dish, 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 - 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.
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