Butter & Syrup

Butter

Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.

Ampersand

The ampersand, also known as the and sign, is the logogram &, representing the conjunction "and". It originated as a ligature of the word et.

Syrup

In cooking, syrup is a thick, viscous, liquid condiment consisting primarily of a solution of sugar in water. It typically contains a large amount of dissolved sugars but shows little tendency to deposit crystals. In its concentrated form, its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups.

butter

Noun

1. A soft, fatty foodstuff made by churning the cream of milk (generally cow's milk).
2. Any of various foodstuffs made from other foods or oils, similar in consistency to, eaten like or intended as a substitute for butter (preceded by the name of the food used to make it).

Verb

1. To spread butter on.
2. To move one's weight backwards or forwards onto the tips or tails of one's skis or snowboard so only the tip or tail is in contact with the snow. Similar to applying butter to bread with the end of a knife.

syrup

Noun

1. Any thick liquid that has a high sugar content and which is added to or poured over food as a flavoring.
2. Any viscous liquid.

Verb

1. To convert or process into syrup.
2. To add syrup to.