Truss To bind poultry for roasting with string or skewers.
Turmeric A dried and ground bright yellow rhizome of a root plant of the ginger family. Used to spice and color dishes, mainly in Indian and Southeast Asian curries. Also used in yellow food coloring.
U
Unsaturated fat A type of fat that is liquid at room temperature.
Unsweetened chocolate Chocolate with no added sugar. Generally composed of 55percent cocoa butter and 45 percent chocolate mass from the bean. Also called baking chocolate.
V
Velouté A sauce made with veal stock, cream, and tightened with a white roux.
Vert The French term for green.
Very low density lipoprotein (VLDL) Molecules consisting of a large amount of triglycerides and some cholesterol within a very thin protein covering that supply cells with triglycerides. See also Lipoprotein.
Viande The French term for meat.
Vichyssoise Traditionally, a cold potato and leek soup thickened with cream and garnished with chives. Now may also refer to many other tuber-based soups.
Vitamin E A fat-soluble vitamin like A, D and K; vitamin C and B-vitamins are water-soluble. Functions in body as an antioxidant to protect cell membranes, especially in the lungs, where cells receive maximum exposure to oxygen. A natural component of olive oil.
Volatile matter Substance that vaporizes, or passes off by evaporation. For fats and oils, volatile compounds are released when fat or oil is heated.
W
Waldorf salad A salad of apples, celery, nuts, whipped cream, and mayonnaise, served on a bed of lettuce.
Walnut A nut native to Asia. Walnuts grow inside green pods which turn brown and wood-like when they dry.
Walnut oil The nutty-flavored oil extracted from the walnut. Used for cooking or drizzling on greens, pasta, and vegetables.
Wasabi A pungent green paste made from a rhizome of the watercress family. Also called Japanese horseradish.
Water bath See Bain Marie.
Whisk A mixing tool designed so its many strands of looped wire make it effective for beating. Also, to beat with a whisk until well mixed.
White chocolate A confection containing no chocolate, but with a similar consistency. Made from cocoa butter, blended with milk and sugar. Used for both eating and cooking.
Winterization Slow chilling of oil followed by filtration.
Worcestershire Sauce A spicy sauce typically composed of water, vinegar, molasses, corn syrup, anchovies, spices and flavorings. Used for marinating meats, and, sparingly, flavoring sauces. Available in most grocery stores. Lea & Perrins is a notable brand.
