U
Univalve A mollusk with a single shell,such as abalone.
Unsaturated Fat A fat that is normally liquid at room temperature.
V
Variety Meats Various organs,glands,and other meats that don’t form a part of the dressed carcass.
Vegan Referring to a vegetarian diet that omits all animal products, including dairy products and eggs.
Velouté A sauce made by thickening white stock with a roux.
Venison The meat of wild or farm-raised deer.
Vent To allow circulation or escape of a liquid or gas,such as by setting
a pot of hot stock on blocks in a cold-water bath so that the cold water can circulate around the pot.
Viande (vee awnd) French for “meat.”
Vichyssoise (vee she swahz) Cold purée of leek and potato soup with cream.
Vin Wine.
Vin Blanc White wine.
Vin Rouge Red wine.
Vinaigrette Dressing or sauce made of oil, vinegar, and flavoring ingredients.
Vitamin Any of a group of compounds that are present in foods in very
small quantities and that are necessary for regulating body functions.
Volatile Evaporating quickly when heated.
W
Wash (1) To brush or coat a food item with a liquid such as egg wash or milk.(2) The liquid used in this procedure.
Waxy Potato A young potato high in sugar and low in starch.
Weak Flour Flour with a low protein or gluten content.
Welsh Rabbit A dish made of melted cheddar cheese and, usually, ale or beer.Sometimes called Welsh rarebit.
White Pekin The most common breed of domestic duck in the United States.
Whitewash A thin mixture or slurry of flour and cold water.
Winterized Oil Vegetable oil that stays clear and liquid when refrigerated.
Wrap A sandwich in which the filling is wrapped, like a Mexican burrito, in a large flour tortilla or similar flatbread.
Z
Zest The colored part of the peel of citrus fruits.
source:(http://www.hotelmule.com/)
Univalve A mollusk with a single shell,such as abalone.
Unsaturated Fat A fat that is normally liquid at room temperature.
V
Variety Meats Various organs,glands,and other meats that don’t form a part of the dressed carcass.
Vegan Referring to a vegetarian diet that omits all animal products, including dairy products and eggs.
Velouté A sauce made by thickening white stock with a roux.
Venison The meat of wild or farm-raised deer.
Vent To allow circulation or escape of a liquid or gas,such as by setting
a pot of hot stock on blocks in a cold-water bath so that the cold water can circulate around the pot.
Viande (vee awnd) French for “meat.”
Vichyssoise (vee she swahz) Cold purée of leek and potato soup with cream.
Vin Wine.
Vin Blanc White wine.
Vin Rouge Red wine.
Vinaigrette Dressing or sauce made of oil, vinegar, and flavoring ingredients.
Vitamin Any of a group of compounds that are present in foods in very
small quantities and that are necessary for regulating body functions.
Volatile Evaporating quickly when heated.
W
Wash (1) To brush or coat a food item with a liquid such as egg wash or milk.(2) The liquid used in this procedure.
Waxy Potato A young potato high in sugar and low in starch.
Weak Flour Flour with a low protein or gluten content.
Welsh Rabbit A dish made of melted cheddar cheese and, usually, ale or beer.Sometimes called Welsh rarebit.
White Pekin The most common breed of domestic duck in the United States.
Whitewash A thin mixture or slurry of flour and cold water.
Winterized Oil Vegetable oil that stays clear and liquid when refrigerated.
Wrap A sandwich in which the filling is wrapped, like a Mexican burrito, in a large flour tortilla or similar flatbread.
Z
Zest The colored part of the peel of citrus fruits.
source:(http://www.hotelmule.com/)
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