Glossary
V
- Vacherin
A seasonal cheese that is made in the winter months in France and Switzerland. - Vanilla pod
The sweetly fragrant dried pods of the vanilla orchid, a native of Mexico, which can be used either whole or split to reveal the aromatic seeds, and then stored in a sugar jar to impart its flavour, or used directly in custards, creams and milk puddings. - Vanilla pod
The sweetly fragrant dried pods of the vanilla orchid. - Vegetable shortening
An vegetarian alternative to lard often used in baking and when basting meat. - Velvet
A term used in Chinese cookery: meat strips to be stir-fried are coated first in cornflour, or egg white and cornflour, to protect them while frying. - Verjus
A sour grape juice which can be used in cooking. - Vermicelli
Pasta made into long thin strands, often used in soups. The name means ‘little worms’ in Italian - Vichyssoise
A soup made from potatoes, leeks and cream, served cold, garnished with chopped chives. - Vinaigrette
A cold sauce made from a mixture of vinegar, oil, pepper and salt, to which various flavourings can be added. - Vodka
An eastern European spirit distilled from grain. - Vol-au-vent
A round case of puff pastry with a pastry lid which is filled after baking and served as a hot starter or hors d’oeuvre. The filling is made up of meat, seafood or vegetables in a sauce.