[bisk] 
| 1. | a thick cream soup, esp. of puréed shellfish or vegetables. |
| 2. | ice cream made with powdered macaroons or nuts. |
[bisk] | a point, extra turn, or the like, as in court tennis or croquet. |
[bisk] | 1. | biscuit (def. 4). |
| 2. | Also called biscuit ware. vitreous china that is left unglazed. |
| 3. | pinkish-tan. |
| 4. | having the color bisque. |
[bis-kit] | 1. | a kind of bread in small, soft cakes, raised with baking powder or soda, or sometimes with yeast. |
| 2. | Chiefly British.
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| 3. | a pale-brown color. |
| 4. | Also called bisque. Ceramics. unglazed earthenware or porcelain after firing. |
| 5. | Also called preform. a piece of plastic or the like, prepared for pressing into a phonograph record. |
| 6. | having the color biscuit. |
| bis·cuit (bĭs'kĭt) n. pl. bis·cuits
[Middle English bisquit, from Old French biscuit, from Medieval Latin bis coctus : Latin bis, twice; see dwo- in Indo-European roots + Latin coctus, past participle of coquere, to cook; see pekw- in Indo-European roots.] |
| bisque 1 (bĭsk) n.
[Perhaps from French dialectal, sour soup, from Biscaye, Bay of Biscay.] |
| bisque 2 (bĭsk) n.
[From biscuit.] |
| bisque 3 (bĭsk) n. An advantage allowed an inferior player in certain games, such as a free point in tennis, an extra turn in croquet, or an additional stroke in golf. [French.] |
biscuit
[ˈbɪskət]
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