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Glossary Selection
Vegetable ALECHA | |||
| Vegetable Stew | |||
Vainilla | |||
| Spanish for vanilla. | |||
Vino Tinto | |||
| Red Wine | |||
Vino Rosado | |||
| Rose Wine | |||
Vino de Champańa | |||
| Champagne | |||
Vino Blanco | |||
| White Wine | |||
Vegemite | |||
 | Vegemite is the registered brand name for a dark brown, salty food paste mainly used as a spread on sandwiches and toast, though occasionally used in cooking. Popular in Australia and New Zealand—Vegemite is semi-jokingly called one of Australia's national foods—it is seldom found elsewhere. Food technologist Dr. Cyril P. Callister invented Vegemite in 1923 when his employer, the Australian Fred Walker Company, had him develop a spread from brewer's yeast after war had disrupted the supply of imported yeast spreads. | ||
Vegetable shortening | |||
| Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it inhibits the formation of long gluten strands in wheat-based doughs, giving them a short texture (as in shortbread). Shortening can be made from animal fat (lard), but is more commonly a hydrogenated vegetable oil that is solid at room temperature. Shortening has a higher smoke point than butter and margarine, and it has 100% fat content, compared to 80% for butter and margarine. Crisco, a popular brand, was first produced in 1911. | |||
Veloute | |||
| A velouté sauce is an adaption of Béchamel sauce (or white sauce), and is one of the classic mother sauces of French cuisine. In preparing a velouté sauce, a light stock (one in which the bones used have not been roasted), such as chicken, veal or fish stock, is thickened with a blond roux. Substituting milk for stock would produce a Béchamel. Thus the ingredients of a velouté are butter and flour to form the roux, a light chicken, veal, or fish stock, and salt and pepper for seasoning. Commonly the sauce produced will be refered to by the type of stock used e.g. chicken velouté. It is often served on poultry or seafood dishes, and is used as the base for other sauces. Sauces derived from a velouté sauce include Allemande sauce (by adding lemon juice, egg yolks, and cream), suprême sauce (by adding mushrooms and cream to a chicken velouté), and Bercy sauce (by adding shallots and white wine to a fish velouté). | |||
Vouvray | |||
| A dry white French wine (either still or sparkling) made in the Loire valley | |||