W

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.

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.

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.

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.