V
Vanilla
- an essential flavoring that comes from the pod of a tropical
vine, an orchid that climbs, vanilla planifolia. It is commonly
used in the United States as vanilla extract; it is also sold
powdered or by the whole pod. In Europe, the pod is used to flavor
sugar which is then used in baking.
Vanilla Extract -
a vanilla-flavored product made by macerating chopped vanilla
beans in a water-alcohol solution to extract the flavor; its
strength is measured in folds.
Vanilla Sugar
- sugar flavored by vanilla beans. To make vanilla sugar, fill
a large jar with sugar, break a vanilla bean in three pieces,
press it into the sugar and leave for several weeks.
Veal -
meat from calves slaughtered when younger than 9 months (usually
at 8 to 16 weeks); has a lean, light pink flesh, delicate flavor
and tender, firm texture.
Vegetable Oil
- a general term describing blends of different vegetable oils
such as corn, safflower, rapeseed, cottonseed and/or soybean
oils; these blends are generally intended to have little flavor
and aroma and to be used as all-purpose oils.
Veloute
- white sauce made of flour, butter, and a chicken or veal stock,
instead of milk.
Venison
- meat of deer.
Vent -
to allow the circulation or escape of a liquid or gas.
Vermicelli
- Italian for little worms; used to describe very thin spaghetti;
available in straight rods or twisted into a cluster.
Vermouth
- a white apéritif wine of France, sweet or dry.
Veronique
- usually means garnished with white grapes.
Vert-Pre
- a green herb sauce; also, a garnish of straw potatoes and watercress
served with grilled meat.
Vichissoise
- a cold soup made with leeks, potatoes and cream.
Vinaigrette
- a cold sauce of oil and vinegar flavored with parsley, finely
chopped onions, and other seasonings; served with cold meats
or vegetables or as a dressing with salad greens.
Vintage
- a word given to the harvest of grapes relating to the year
of the harvest and wine production.
Viticulture
- the study of grape growing.
Volume
- the measurement typically used to measure liquids; volume measurements
are commonly expressed as liters, teaspoons, tablespoons, cups,
pints, gallons, fluid ounces and bushels.
