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1. EGGS BENEDICT

   A rich egg dish often served for breakfast or brunch. It is made by layering Canadian-style bacon sl...

   Anonymous (not verified) - 17 September, 2012

2. WHIP/WHISK

   To beat an item, such as cream or egg whites, to incorporate air. Also, a special tool for whipping ...

   Anonymous (not verified) - 17 September, 2012

3. AVGOHYLOS

   Traditional Cretan pasta shaped into a very thin, flat strip. The dough contains egg.

   Anonymous (not verified) - 17 September, 2012

4. DEEP POACH

   To cook food gently in enough simmering liquid to completely submerge the food.

   Anonymous (not verified) - 17 September, 2012

5. DEEP FRY

   To cook food by emersion in hot fat, deep-fried foods are often coated with bread crumbs or batter b...

   Anonymous (not verified) - 17 September, 2012

6. BACTERIA

   Microscopic organisms. Some they have beneficial properties; others can cause food-borne illnesses w...

   Anonymous (not verified) - 17 September, 2012

7. VALANES

   Handmade pasta made in Chios and Lemnos. Its shape is reminiscent of a small ring; it is eaten boile...

   Anonymous (not verified) - 17 September, 2012

8. WAFFLE

   A crisp, pancake-like batter product, cooked on a specialized griddle that gives the finished produc...

   Anonymous (not verified) - 17 September, 2012

9. VELOUTE

   A sauce of white stock (chicken, veal or seafood) thickened with white roux. One of the "grand" sauc...

   Anonymous (not verified) - 17 September, 2012

10. VERMOUTH

    Italian recipe which combines fortified wine with herbs and spices.

    Anonymous (not verified) - 17 September, 2012

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