| Term | Definition
|
|---|
| 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.
|
| truss | Term used to describe technique of sewing or wrapping a roast or poultry with string to keep it compact and secure for cooking.
|
| 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.
|
| 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.
|
| tureen | Deep-sided, covered dishes used in serving soups and stews at the table.
|
| 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.
|
| 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.
|
| unleavened | Describes baked goods that do not contain leavening agents such as baking powder, baking soda or yeast.
|
| vanilla | Aeromaic bean of one variety of orchid. Bean or extract are used to heighten the flavor of other ingredients. Pure vanilla is relatively expensive due to the culturing process and time consuming extraction process.
|
| 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.
|
| veal | Meat from a young calf, generally from 1 to 3 months old.
|
| 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.
|
| vermicelli | Pasta which is shaped in long thin strands. Much thinner that regular spaghetti.
|
| 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.
|
| vindloo | Hottest of the Indian curry dishes. They come from central and southwestern coastal India. A complexed spice mixture made up of mustard, cumin, ginger, pepper, fungreek, cloves and coriander makes up the basic sauce. Red chilies and tamarind concentrate add heat and unique flavoring. Sauce is typically combined with meat and served over rice.
|
| 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... |
