| A | B |
|---|
| 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 the body ca 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 water |
| implement | a useful object |
| meringue | egg whites stiffly beat |
| omelet | beaten eggs cooked util firm and folded over |
| pungent | having a penetrating odor ot taste |
| rind | the firm outer covering of certain foods |
| savor | to enjoy fully |
| subtle | not obvious |
| sumptuous | lavish,splendid |
| vegetarian | without meat,poultry, or fish |
