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| Term | Definition
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|---|
| tulipe | French term for a thin cookie that has ruffled edges. These are typically crispy and used as edible dishes for ice cream or fruit.
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| tureen | Deep-sided, covered dishes used in serving soups and stews at the table.
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| tutti-frutti | Refers to Italian preserve made from mixed, diced fruits in sugar and brandy. Also considered as fruity flavoring in gums and candies.
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| udo | Japanese vegetable of the ginseng family. Asparagus like, it's used raw in salads or cooked for soups and other dishes.
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| 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.
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| 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.
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| 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.
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| 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.
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| vichyssoise | Creamy potato-leek soup that is served cold and topped with chives. Pronounced: VEE-she-swahz
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| 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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