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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 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. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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