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Cooking
Glossary
W
Weight: To top prepared
food with a heavy
object to squeeze out
liquid or to make it conform to the shape of a mold.
Wash In Place:
A system to clean, rinse and sanitize large equipment that cannot be
cleaned in a dishwasher or sink. The equipment must be washed
with soap and water and rinsed with clean water and sanitized with
sanitizing rinse. The sanitizing rinse can consist of hot water or
steam sprayed on the treated surface to a minimum temperature of
82º C or a chemical solution sprayed on the treated surface
at double the strength used for manual dishwashing.
Whip: To
beat rapidly to increase volume by the incorporation of air.
Whisk:
To beat ingredients until
combined.
Whiskey
or Whisky: An alcoholic beverage
obtained by distilling fermented
grains, usually rye, corn or barley. It has a strength of 40 to
50 per cent of alcohol and it is odorless, tasteless and coloutless
when originally fermentet and destilled.
It is the aeging that gives it characteristic color and taste. The
speling "whisky" is used only when referring to Scotch and Canadian
whiskies.
Wine:
A beverage that is usually made from
grapes, although
berries and other small fruits are occasionally used. It contains from
7% to 16% of alcohol and is therefore more intoxicating than
beer.
The wines in which all of the sugar is fermented are known as sour,
or dry, wines, while those in which not all of the sugar has been
fermented are called sweet wines. Many classes of wines are made
and put on the market, but those most commonly used in the cooking are
claret, sherry,
hock, port, and Madeira.
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