Cooking terms beginning with the letter "U"

•Udon - Thick wheat noodles used in Japanese cooking.

•Ugli - A citrus fruit hybrid between a grapefruit and a tangerine native to Jamacia. It is available around the country from Winter to Spring. It has an acid-sweet flavor and is an excellent source of vitamin C.


Cooking terms beginning with the letter "V"

•Vacherin - A crisp, sweet meringue shell used as a serving vessel for fruit and ice cream.

•Vanetzi - Coming from the Armenian village of Van.

•Vanilla - A plant native to Mexico now common in areas throughout the West Indies and Indian Ocean. The pod is used to make extracts which we use in cooking. The whole pod may also be purchased and used as a fragrance or split and scraped to allow the tiny seeds to flavor the dish. It is generally thought of as a sweet spice, used in custards, creams, and cakes. It is also used in savory dishes with vegetables or seafood. There are also imitation vanilla flavorings using synthetically produced vanillin. These can be found in liquid and powder forms.

•Velouté - A sauce of various stock bases thickened with a roux. This is used as a base for other more complex sauces, though it may be used alone.

•Vermicelli - A very fine round noodle which means "small worms". These are thinner than spaghetti and thicker than angel's hair.

•Vichyssoise - A chilled soup of potatoes and leeks. Other versions now use zucchini, apples, and carrots.

•Victual - Food or other provisions.

•Vinaigrette - A sauce commonly used to dress salads, comprised of oil and vinegar. Emulsified vinaigrettes use egg and/or mustard to stabilize the dressing. Other combinations using acids other than vinegar, such as wine or citrus juice, are also called vinaigrettes.

•Vitello Tonnato - Thinly sliced roast or braised veal, served cold with a creamy, piquant tuna sauce. This combination may sound a bit unusual, but is surprisingly delicious.

•Vol-au-Vent - A large round pastry case which is filled with a sauced mixture of meat, seafood, or vegetables then topped with a pastry lid.

•Vosp - Armenian red lentil soup.


Cooking terms beginning with the letter "W"

•Wasabi - Called Japanese horseradish, this is a root that is dried and ground to a fine powder. This powder is then reconstituted and used for dipping sauce with soy sauce when eating sushi and sashimi.

•Water Bath -The French call this cooking technique bain marie. It consists of placing a container of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep foods warm.

•Waterzooi - A rich Flemish stew with chicken or fish andassorted vegetables. The sauce is enriched with a liason of cream and egg yolks.

•Welsh Rarebit - Often confused as Welsh rabbit, this is a cheese sauce made with ale and seasoned with dry mustard, black pepper, and Worcestershire sauce. This is traditionally served over toast, with or without crumbled bacon. It is also a good variation of fondue and goes well with beer and ale.

•Whelk - A small marine snail. Whelks are poached and served hot or cold.

•Wiener Schnitzel - Thin slices of veal or pork breaded and fried in butter. Traditional garnishes are lemon butter, anchovies, and capers.

•Worcestershire Sauce - A condiment developed in England from flavors discovered in India. It is used as a sauce, a seasoning, and a condiment. It is made of a very odd assortment of ingredients including anchovies, tamarind, vinegar, molasses, and cloves.


Cooking terms beginning with the letter "X"

•Xanthan Gum - Produced from the fermentation of corn sugar. It is most commonly used as a stabilizer, emulsifier and thickener in foods such as yogurt, sour cream and salad dressings.

•XXX; XXXX - Label symbols used for confectioners’ sugar.


Cooking terms beginning with the letter "Y"

•Yahni - (Armenian) Cooked with onions and olive oil.

•Yakitori - A Japanese dish of grilled chicken skewers. They may also include vegetables, chicken livers, or ginkgo nuts. They are first marinated in teriyaki sauce, a sweetened version of soy sauce with the addition of sake, honey, and ginger.

• Yeast - A fungus used in the production of bread and beer. Yeast, in the environment of sugar, produces carbon dioxide and alcohol. This process is called fermentation. Bread yeast comes in dry granulated and fresh cakes. A new form of yeast, called instant yeast, has been developed which allows the user to mix the yeast directly into the flour without dissolving it first in water.

•Yulgh - (Armenian) Cooking or salad oil.


Cooking terms beginning with the letter "Z"

•Zabaglione - An Italian custard made with egg yolks and wine or juices, which are beaten vigorously over hot water to form a rich, creamy dessert. The custard can then be poured into glasses and chilled to be eaten later, or eaten warm with fresh fruit. Marsala is the most common wine used, though any sweet wine such as Madeira, Champagne, or Sauterne may be used.

•Zakuski - The Russian version of tapas involving a lot of food and vodka.

• Zampone - A speciality of the town of Modena in northern Italy, this consists of a hollowed and stuffed pig's trotter which is poached and served as a part of a traditional bollito misto.

•Zetoon - (Armenian) olive.

•Zezads - (Armenian) Whole kernel wheat that has been cooked and then dried. When it is cracked or processed, it is called bulghour or cracked wheat. It is used in it's whole form in an Armenian cold yogurt soup called "Tahnaboor".

•Zuccotto - This is an Italian form of charlotte royale. In this dessert, triangles of sponge cake are placed in a bowl to form a shell for the filling. The filling consists of stiffly whipped cream which is studded with toasted almonds, hazelnuts, chocolate chips, and candied fruit. A final layer of cake is placed over this, and when well set, the dessert is inverted onto a platter to form a large dome, reminiscent of Florence's Duomo.

•Zuppa Inglese - Literally translated as "English soup, this".

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