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   glossary_w/wafer_1.jpg Wafera thin, sweet biscuit.  
     glossary_w/wafer_2.jpg  glossary_w/wafer_3.jpg  glossary_w/wafer_4.jpg  
   

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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. 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 or savory.

 waffle Machines

  
     glossary_w/waffles_machine_3.jpg  glossary_w/waffles_machine_2.jpg  glossary_w/waffles_machine_1.jpg  
   glossary_w/fruit-walnut.GIF Walnut : Walnuts are part of the tree nut family. This food family includes Brazil nuts, cashews, hazelnuts (filberts), macadamia nuts, pecans, pine nuts, pistachios.  
       
     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.  
   

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Wasabi : also known as Japanese horseradish is a member of the Brassicaceae family, which includes cabbages, horseradish, and mustard. Its root is used as a condiment and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard , producing vapors that stimulate the nasal passages more than the tongue.

Because the burning sensations of wasabi are not oil-based, they are short-lived compared to the effects of chili peppers, and are washed away with more food or liquid. The sensation is felt primarily in the nasal passage and can be quite painful depending on amount taken.

◄  Micro Wasabi lettuce

  
   glossary_w/Wassail.jpg Wassailis 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.  
   glossary_w/seed-wattleseed.jpg Wattleseeds : is a term used to describe the edible seeds from around 120 species of Australian Acacia that were traditionally used as food by Australian Aborigines and they were eaten either green (and cooked) or dried (and milled to a flour) to make a type of bush bread>>
  
     Water_BathThe 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.  
   glossary_w/water_biscuit.jpg Water_Biscuita crisp cracker that is unseasoned and goes well with cheese and butter and consommé.  
   glossary_w/water_chestnuts.jpg Water_Chestnutthe 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.  
   glossary_w/lettuce-watercress.jpg

 Watercressa green leafy little plant that grows only in running water, and has peppery leaves prized by epicures for salads and garnishes.

  
     glossary_w/lettuce-watercress-micro.jpg  ◄ Micro Watercress
  
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 Watermelonthe 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.

 glossary_w/seed-watermelon-white.jpg  ◄ Watermelon White Seeds

  
   glossary_w/Waterzooi_Gantoise.jpg Waterzooi a rich Belgian chicken or fish soup mades with wine.  
   glossary_w/wax-beans_1.jpg

 Wax_Beana yellow version of the green bean; has a slightly waxier pod.

 glossary_w/wax-beans_purple.jpg << Purple Wax Beans

  
   

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     Weightthe mass of heaviness of a substance; weight measurements are commonly expressed as grams (metric) ounces and pounds (U.S. and Imperial).  
   

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   glossary_w/seed-Wheat-flower.jpg

 Wheat Flower : is one of the most important foods in European, North American, Middle Eastern and North African cultures, and is the defining ingredient in most of their styles of breads and pastries.

More wheat flour is produced than any other flour. Wheat varieties are called "clean," "white," or "brown" or "strong" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low.

  
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 Wheat seed : wheat is the leading source of vegetable protein in human food, having a higher protein content than either maize (corn) or rice, the other major cereals.

 

  
     Whipto mix ingredients quickly and vigorously using a beater or whisk to incorporate air, to increase volume and to lighten the mixture.  
   glossary_w/whisk.jpg Whiskin cooking, a tool made of wire loops used for beating.  
   glossary_w/white_chocolate_1.jpg White_Chocolatea 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.  
   glossary_w/veg-mushroom-WhiteClamshell.jpg White Clam Shell Mushroom : also shimeji mushroom
  
   glossary_w/veg-mushroom-white.jpg White Mushroom : known variously as the common mushroom, button mushroom, white mushroom, table mushroom, champignon mushroom, crimini mushroom, Swiss brown mushrooms, Roman brown mushrooms, Italian brown, Italian mushroom, cultivated mushroom, or when mature, the Portobello mushroom  >>
  
   glossary_w/lettuce-WhiteNagoya.jpg White Nagoya Kale :  >>
  
   

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   glossary_w/wild_rice_1.jpg Wild_Ricethe 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).  
   

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   glossary_w/wok_3.jpg

 Woka 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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