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.
