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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition tureen Deep-sided, covered dishes used in serving soups and stews at the table. tutti-frutti Refers to Italian preserve made from mixed, diced fruits in sugar and brandy. Also considered as fruity flavoring in gums and candies. udo Japanese vegetable of the ginseng family. Asparagus like, it's used raw in salads or cooked for soups and other dishes. 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. Waldorf salad Salad made of apples, celery and mayonnaise originally from Waldorf Astoria Hotel in New York, circa 1890s. Walnuts have been added to modern recipies. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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