vocabulary

4. a dough of flour, shortening, and water, used as a base and covering in baked dishes such as pies.
5. the flesh of a cow, bull, or ox, used as food
7. A fish fillet, from the French word filet /filɛ/ meaninga thread or strip, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed.
8. a broth made by stewing meat, fish, or vegetables in water.
15. a leguminous plant (member of the pea family), especially one grown as a crop.
16. Stock is a flavored liquid preparation. It forms the basis of many dishes, particularly soups and sauces
17. A leaven, often called a leavening agent, is any one of a number of substances used in doughs and batters that cause a foaming action that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated.
19. an orange or red plant pigment found in carrots and many other plant structures. It is a terpenoid hydrocarbon with several isomers, of which one ( beta carotene ) is important in the diet as a precursor of vitamin A.
21. a thick, malleable mixture of flour and liquid, used for baking into bread or pastry.
22. used in names of tree and shrub varieties with drooping branches, e.g., weeping cherry.
23. the flesh of a pig used as food, especially when uncured

1. Golden droplets of moisture that sometimes appear on the surface of a meringue
2. a young sheep.
3. a light, spongy baked dish made typically by adding flavored egg yolks to stiffly beaten egg whites.
4. fowl, such as chickens, turkeys, ducks, and geese.
6. an aquatic shelled mollusk (e.g., an oyster or cockle) or a crustacean (e.g., a crab or shrimp), especially one that is edible.
9. an odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes. It is a polysaccharide that functions as a carbohydrate store and is an important constituent of the human diet.
10. made with or containing whole unprocessed grain.
11. fruits-a tree of a genus that includes citron, lemon, lime, orange, and grapefruit. Native to Asia, citrus trees are widely cultivated in warm countries for their fruit, which has juicy flesh and a pulpy rind.
12. a colorless crystalline compound that is the basis of a number of white or yellow plant pigments
13. a dessert or sweet sauce made with milk, eggs, and sugar.
14. the flesh of a calf, used as food.
18. strike repeatedly with hard blows; pound heavily and insistently.
20. a dish of beaten eggs cooked in a frying pan until firm, often with a filling added while cooking, and usually served folded over