Wondering what some of the cooking terms mean? Well let us try to sort that out for you, and if there are terms that we've missed (as I'm sure there will be) please let us know so we can add them.
Vanilla
An essential flavouring 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 flavour sugar which is then used in baking.
Vanilla Extract
A vanilla-flavoured product made by macerating chopped vanilla beans in a water-alcohol solution to extract the flavour; its strength is measured in folds.
Vanilla Sugar
Sugar flavoured 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 flavour and tender, firm texture.
Vegetable Shortening The vegetarian alternative to lard.
Verjus A sour grape juice used in cooking.
Veloute
One of the Grande or Mother sauces. A sauce of white stock thickened with white roux.
Venison
Deer meat, wild or farm raised.
Vermicelli
Long fine rods of pasta similar to spaghetti, but thinner.
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.
Vichyssoise
A cream of potato soup that is served cold.
Vinaigrette A general term referring to any sauce made with vinegar, oil, and seasonings.
Viticulture
The study of grape growing.
An essential flavouring 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 flavour sugar which is then used in baking.
Vanilla Extract
A vanilla-flavoured product made by macerating chopped vanilla beans in a water-alcohol solution to extract the flavour; its strength is measured in folds.
Vanilla Sugar
Sugar flavoured 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 flavour and tender, firm texture.
Vegetable Shortening The vegetarian alternative to lard.
Verjus A sour grape juice used in cooking.
Veloute
One of the Grande or Mother sauces. A sauce of white stock thickened with white roux.
Venison
Deer meat, wild or farm raised.
Vermicelli
Long fine rods of pasta similar to spaghetti, but thinner.
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.
Vichyssoise
A cream of potato soup that is served cold.
Vinaigrette A general term referring to any sauce made with vinegar, oil, and seasonings.
Viticulture
The study of grape growing.
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