V - Glossary of Cooking Terms

  • vanilla - The bean of the tropical orchid or the extract obtained from this fruit. Used in flavoring desserts, etc.
  • vinaigrette sauce (ve-nay-grayt sos) - A sauce made with oil and vinegar, to which are added finely minced chives, peppers, or other highly flavored green vegetables and spices.
  • vol au vent (vol o vang) - A crust of light puff paste. Also, a large pâté or form of pastry filled with a savory preparation of oysters, fish, or meat and a cream sauce.