Food Words

from BostonChefs.com

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Velouté
A creamy white, stock-based sauce.

Verbena
A lemon-flavored South American herb.

Verjus
Sour liquid made from unripe fruit; used to flavor sauces and condiments.

Vermicelli
Thin-stranded yellow (Italian) or clear (Asian) pasta.

Vichyssoise
Creamy potato and leek soup, served cold.

Vitello tonnato
An Italian classic of cold, thinly sliced, roasted veal (vitello) with a sauce of pureed tuna (tonno), anchovy, capers, lemon and olive oil.

Viticulture
The cultivation, study and science of grape growing.

Vol au vent
A round case of puff pastry with a pastry lid which is filled after baking and served as an hors d'oeuvre. The filling is made up of meat, seafood or vegetables in a sauce.