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Cooking terms - Letter V



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Veloute Sauce
Veloute Sauce
   
   Vanilla sugar: sugar made from burying vanilla beans in granulated sugar.

   Vegetarian: person who abstains of the ingestion of meat or any animal foods. However, there is a wide-ranging customs according to the personal principles.

   Velouté sauce: basic white sauce made from chicken stock or fish fumet which is thickened with white roux.

   Vermicelli: Italian term to refers pasta which is cut in thin strands.

   Verjuice: unripe grapes which liquid is sour. It is used in sauces and mustards.

   Vichyssoise: creamy soup made of leeks and potatoes which is served cold and with chopped chives as garnish.

   Vinaigrette: basic sauce made of oil and vinegar. It is used as dressing of green salad and cold vegetable, meat or fish dishes.

   Vintage: wine term to refer a grape harvest in a specific year.

   Vol-au-vent: pastry shell with a lid usually filled with cream sauce of chicken, fish, meat or vegetables.

   Vouvray: wine term to refer a lot of white wines made in the French village with chenin blanc greaps.

Verjuice
Verjuice
Vichyssoise
Vichyssoise
Vinagrette
Vinagrette