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TermDefinition
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.

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