| Term | Definition |
|---|
| Basic | fundamental, essentail, everyday |
| Broil | to cook over or beneath an open flame |
| broth | a thin, clear soup |
| crystalize | to become a solid in the form of crystals |
| cullnary | having to do with cooking |
| dehydrated | perserved by removing water |
| digestion | the changing of food into a form that the body can take and use it in |
| extract | a concentrated flavoring |
| ferment | a change in food from one form to another caused by yeast or bacteria |
| immerse | to plunge into or cover with liquid |
| implement | a utensil oruseful device |
| meringue | egg wites stiffley neaten and mixed with sugar |
| omlet | beaten eggs cooked until firm and foled over |
| pungent | having a penetraating taste or smell |
| rind | the firm outer covering of certain foods |
| savor | to enjoy fully and unhurriedly |
| subtle | not obvious or immediately |
| sumptuous | lavish, slenndid, great |
| vegetarian | without meat, poultry, or fidsh |
| congeal | to become solid ad cooling occurs |
Combine with other sets
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