From The Food Encyclopedia by Jacques Rolland and Carol Sherman
1. a mixture of flour and water, also called whitewash, added to simmering sauces, soups and stews as a thickener; or a mixture of cornstarch and water added to stir-fries to add gloss and thickness to the sauce. Either needs to be cooked for some minutes afterward to combine with the flavor of the dish. 2. an alcoholic or nonalcoholic drink, akin to a slush, usually mixed with fruit, fruit juice or flavored syrups, then puréed with ice. 3. one of any nutritious puréed food preparations eaten by people with dysphagia (difficulty swallowing), caused by a stroke or a neurological condition, such as multiple sclerosis.
