Lesson 1 - Cuisine

basic: fundamental, essential

broil: to cook over or beneath an open flame

broth: a thin, clear soup

congeal: to become solid as cooling occurs

crystallize: to become solid in the form of crystals

culinary: having to do with cooking

dehydrated: preserved by removing water

digestion: the changing of food into a form that the body can take in and use

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 or useful device

meringue: egg whites stiffly beaten and mixed with sugar

omelet: beaten eggs cooked until firm and folded over

pungent: having a penetrating taste or smell

rind: the firm outer covering of certain foods

savor: to enjoy fully and unhurriedly

subtle: not obvious or immediately noticeable

sumptuous: lavish, splendid

vegetarian: without meat, poultry, or fish