Cooking Glossary


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.

Cooking Glossary