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TermDefinition
truffle Fungus that is considered a delicacy. Prized fragrance is earthy and garlicky. Very expensive due to cultivation techniques. Pigs and dogs actually ferret out the fungi which grow several inches below the ground.
tube pan A tube pan is simply an old-fashioned angel food cake pan. A round high sided pan with a hollow center tube. The tube helps with more even baking in the center of the cake. Another version of this type of pan is the bundt pan.
turnover Sweet or savory filled pastry squares or semi-circles. Sealed with filling inside, they are usally baked or deep fried, they can be bite sized or up to 6 inches across.
unleavened Describes baked goods that do not contain leavening agents such as baking powder, baking soda or yeast.
varak Extremely thin sheets of gold or silver that are applied to food to add rich coloring. Flavorless and odorless the sheets can be found in Indian markets.
veloute sauce One of five basic sauces. It's made from chicken, veal or fish stock and thickened with white roux. Basis for other sauces.
verjuice (verjus) Sour juice from unripe fruit such as grapes. It's added to sauces and mustards to increase flavor. Traditional in medieval and Renaissance times but now enjoying a comeback.
verte sauce French for "green sauce". A green vegetable such as spinach or parsley is blanched and squeezed tightly to release green colored liquid which is mixed with mayonnaise. Traditionally used on cold fish dishes.
vichyssoise Creamy potato-leek soup that is served cold and topped with chives. Pronounced: VEE-she-swahz
vinaigrette A basic oil and vinegar combination used over salad, cold vegetables or cold meat dishes. Simplest form includes oil and vinegar in 3 to 1 proportion with salt and pepper to taste.

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