Part 21
The Grand Food and Beverage Dictionary
By Sean Overpeck (CFE)
"W & X"
Follow Wine, Dine, and Play:
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A glossary of terms used in recipes, cookbooks, wine lists, culinary journals, festival guides, and restaurants from around the world:
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…
“This glossary is large but incomplete, and it is constantly being updated and revised. I encourage you the reader as a lover of food, beer, liquor, and wine to recommend any additions or modifications to this dictionary.”
– Chef Sean, September 2013
Last Updates made on April 15, 2017 with along way to go
Last Updates made on April 15, 2017 with along way to go
W
Wafer:
Waffle:
Waffle House: American restaurant chain founded in Atlanta Georgia
Waffle Iron:
Wagyu: The famed cattle that produce Japan's prized Kobe beef, named for the city that launched the breed. For more information, visit www.wagyu.org or www.kobe-niku.jp
Wagyu Biltong Co. ®: Australian premium Wagyu beef
Waiters:
Waitress:
Walnut: These nuts are native to Asia and grow on walnut trees inside green pods, which turn, brown and wood like when they dry.
Walnut Bread: Often made with whole-wheat flour, walnut bread (pain aux noix) is popularly served with a cheese course. Hazelnuts can be substituted.
Walnut Oil: The oil extracted from the walnut. It gives most foods a wonderful nutty flavor.
Walter Anderson: Owner of White Castle and inventor of the slider.
Warm-fermenting: In general, yeasts such as Saccharomyces cerevisiae are fermented at warm temperatures between 15 and 20°C (59 and 68°F), occasionally as high as 24°C (75°F).
Warsaw Grouper:
Warsteiner Brewery:
Wasabi: A pungent green paste made from a rhizome of the watercress family. Also called Japanese horseradish.
Wash, Rinse, and Sanitize: The proper method for cleaning any food contact surfaces, indicated that it is to be washed with soapy water at 110°f, rinsed with hot water, then sanitized with 100 or 200 PPM (parts per million) bleach solution. The food contact surface is then air-dried before reuse.
Wash, Sanitize, and Rinse: The proper way to clean fresh fruits and vegetables. The best way to remove any chemicals, dirt, or bugs from your fresh produce is to first wash in potable water. Then mix potable water with” FIT” or 5 PPM (Parts per Million) Bleach solution and submerge. finally you rinse off the chemical solution on the produce with potable water. Once this three-step process has been completed, the produce is safe to eat.
Wassailing: This western British Festival falls into two distinct categories: The House-Visiting wassail and the Orchard-Visiting wassail. House-Visiting wassail, caroling by any other name, is the practice of people going door-to-door singing Christmas carols. The Orchard-Visiting wassail refers to the ancient custom of visiting orchards, reciting incantations and singing to the trees in apple orchards in cider-producing regions of England to promote a good harvest for the coming year.
Watani Egg company:
Water:
Water celery:
Water chestnut:
Watercress: Has a bright, peppery flavor prized for salads. It grows wild in streams in Northern America and Europe, but is easily cultivated with the right irrigation. Much cultivated "watercress" is actually garden cress, which has slightly less bite and crunch than its watercress cousin does.
Watermelon:
Watermelon Crawl:
Wattleseed:
Weetabix: Weetabix Limited (generic equivalent branded as "Whole-wheat biscuits" or similar)
Weihenstephan Brewery:
Weihenstephaner Hefeweissbier: Hefeweizen / 5.40% ABV Bayerische Staatsbrauerei Weihenstephan
Well Done: A meat or poultry that is grey-brown throughout with no pink and slightly charred. See meat temperature guidelines.
Wellington: Beef tenderloin baked in a rich dough until the meat is slightly rare and the crust is crisp and golden
Welsh rarebit: Melted cheddar cheese, flavored with beer, mustard, and Worcestershire sauce and served very hot over toast
Wendy's: American Chain Restaurant
West Cornwall Pasty Company: United Kingdom chain
West Indian Pumpkin: A member of the gourd, squash and melon family, this squash is also known as calabaza. Possessing a sweet flavor similar to that of butternut squash, this firm-textured vegetable is commonly found in soups, stews, breads and sweetened puddings. Though hardly the same, the best substitutes for calabaza are Hubbard, butternut and acorn squash.
Wet: American IPA / 7.50% ABV Surly Brewing Company
Wheat:
Wheat Beer: Is brewed with a large proportion of wheat although it often also contains a significant proportion of malted barley. Wheat beers are usually top-fermented (in Germany they have to be by law). The flavor of wheat beers varies considerably, depending upon the specific style.
Wheat Bread:
Wheat Flour: Until the general availability of torrefied wheat, wheat flour was often used for similar purposes in brewing. Wheat flour was also, erroneously, used as a yeast food in medieval and renaissance brewing.
Wheaties: General Mills – "The Breakfast of Champions" – (1924 – present)
Whey (lactosérum):
Whip: To beat rapidly to increase volume and incorporate air
Whipped Cream:
Whitebait: These are the small fry of Sprats and Herrings and are rarely found fresh. They should be eaten completely tossed in flour seasoned with cayenne pepper then deep-fried. Serve with a big wedge of lemon and eat at once.
White Apples:
White Asparagus:
White bread: Is a modern invention made from refined, bleached wheat flour, designed to create a convenience product. Unfortunately, the bleaching, along with the removal of the bran and germ in the refining of white flour, remove most of the nutrients and fiber. In the U.S., white flour must be enriched with folic acid, iron, niacin, riboflavin, and thiamin, to compensate for the loss of these nutrients during the milling process. Effective January 1997, the addition of folic acid replaces most of the major vitamins removed by bleaching (“enriched flour”), although valuable trace minerals are not replaced in this process. Nutritionists advise substituting whole-grain breads for white.
White Castle: American Chain Restaurant
White Grapefruit:
White Onion:
White Pepper: Berries are ripened on the vine and soaked, to remove their outer hulls easier. It is hotter and less subtle then Black pepper.
White Rice Vinegar: A colorless liquid, higher in vinegar content and more similar in flavor to regular vinegar (every time I taste it I immediately envision a plate of salty French fries doused in vinegar). Nonetheless, it is still less acidic and milder in flavor than regular vinegar. There is also a hint of sweetness that comes from the glutinous rice. The higher vinegar content of white rice vinegar makes it the best choice for sweet and sour dishes, and for pickling vegetables. It generally works well in stir-fries. The best brand is Pearl River Bridge.
White Table cloth:
White Tea:
White Truffles:
Whiting: A member of the Cod family and quite small in comparison. A nice fish, which needs more exposure in cookery books and restaurants.
Whole-wheat bread: Is made from whole-wheat flour. Unlike white flour, whole wheat has not been refined; the bran and germ of the wheat grain, which contain most of the nutrition and fiber, have been retained prior to milling. Bread made from whole-wheat flour is light brown in color. Until recent times, when the superior nutrition of this bread has been acknowledged, brown bread, which is cheaper to make than refined white bread, was considered aesthetically inferior, and relegated to the poorer classes that could not afford white bread.
Wholegrain or Whole Grain Bread: A whole grain loaf can be made in any size and shape from one or more whole grains. Whole grains that are baked into bread include corn, flaxseed, hemp, oats, rye, spelt (farro) and whole wheat. For more information, including a full list of whole grains, read our article about whole grain cereals. Note that loaves described as “multigrain,” “7 grain,” etc. are not whole grain, unless they so specify. Otherwise, they most likely contain a variety of refined grains that are not whole grains.
Wiener Schnitzel: A veal cutlet, breaded and fried
Wienerwald: German Chain Restaurant
Wild Alaskan salmon:
Wild rice: The brown seed of a tall northern water grass, usually served with wild game
Wild yeast: Artisan bread makers use wild yeasts, and wild yeast is required to make authentic sourdough. There are many varieties of wild yeast, each with its own flavor characteristics; several different kinds can be found in a single starter. First used by Ancient Egyptians for bread making.
Wine:
Wine ABV: The method for wine has been described by English author C.J.J. Berry:
ABV = (Starting SG [specific gravity] – Final SG) / 7.36
Wine Cellar:
Wine Cork:
Wine Opener:
Wine Presentation:
Wine Press:
Wine Steward:
Wine Store:
Winery:
Wino:
Wisconsin Belgian Red: Fruit / Vegetable Beer / 4.00% ABV New Glarus Brewing Company
Wisconsin cheddar:
Wok:
Wolfgang Puck (Chef):
Wolfgang Puck Restaurants:
Wonder Bread:
Worcestershire Sauce: A spicy sauce composed mainly of water, vinegar, molasses, corn syrup, anchovies, spices, and flavorings.
World Harvest Estate Coffees (Organic):
Wrap: A flatbread, generally a tortilla, used to make a sandwich instead of a roll or two slices of bread. The sandwich is called a wrap or a roll-up because the filling is “rolled up” in the tortilla.
Wychwood Brewery: Is an English brewery founded by Paddy Glenny in 1983, and located in the town of Witney, Oxfordshire in the United Kingdom. It is owned by Refresh UK, a subsidiary of Marstons plc. The company's flagship brand is Hobgoblin, a 5.2% abv ale, described by Wychwood as a "Ruby ale".
Wylie Dufresne (Chef):
X
Xanthan:
Xanthan gum: Produced from the fermentation of corn sugar, xanthan gum is used as a thickener, emulsifier, and stabilizer in foods such as dairy products, ice cream, and salad dressings.
Xingu Black Beer: Brazil
#-A B C D E F G H I J K L M N O P Q-R S T U-V W-X Y-Z
Part 21
of the Grand Dictionary of Food and Beverages complete
by:
Sean Overpeck (CFE)
Executive Chef
Father, Husband, Wine Drinker
Restaurant nut, History and
Star Trek lover
About Sean:
I am based out of St. Petersburg, Florida working in the food service industry for over twenty years, and am currently with the American Embassy as the Executive Chef. Formally I have worked with groups contracting in Afghanistan, and Antarctica, also working in restaurants in and around Atlanta, Georgia prior to the wars. I have also owned a catering company and served proudly in the United States Army Food Service Program. The idea for Wine, Dine, and Play started in late 2012 after a trip to Jordan, when I was asked by friends to write down the experiences from a few restaurants, wine from the region that I tasted, and locations of interest such as Petra. Since that time, over 300 articles have been written, including fifteen restaurants from the worlds top 100 lists of San Pellegrino and the Elite Travelers Guide. There are articles on exotic world locations such as Victoria Falls, and South African Safari’s; food recipes & Grand Food Dictionaries; ethnic country cuisines such as Afghan, and Peruvian; tasting tours of world cities like Charleston, Cape Town, and Dubai; and of course wine from vineyards in California, Oregon, the Carolina’s, South Africa, New Zealand, and Australia, with much more to see and write about.
Who is John Galt?
“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
Other articles of interest on Wine, Dine, and Play:
Shark Cage Diving in Gansbaai, South Africa
The Burj Khalifa Tower in Dubai, UAE
TTFN
