Good Cooking since 1995

Good Cooking's Food & Cooking Dictionary

(V) Definitions

Vacherin, A sweet dessert made with meringue, ice cream, flavorings and whipped cream.

Vapeur, French for Steam.

Veau, French for Veal.

Velouté - a type of sauce in which a light stock, such as chicken of fish, is thickened with a flour that is cooked and then allowed to turn a light golden-ivory color.

Venison, Deer meat.

Verdura, Italian for Vegetables

Verduras, Spanish for root vegetables.

Viande, French for Meat.

Vinagre de manzana, Spanish for cider vinegar.

Vitello, Italian for Veal.

Volaille, French for a large chicken.

Vol-au-Vent - a round pastry that is baked and then filled with meat or vegetables after the fact.

Special thanks to my late mother Julia Rauscher Vyhnanek for her food knowledge which was the source for many of the definitions. She was a retired school teacher who was a real "Foodie"! If it were not for her, I many not have become a Chef.