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1. WIENER SCHNITZEL

   A main dish from Vienna for which thin slices of veal are dipped in egg, coated with bread crumbs, a...

   Anonymous (not verified) - 17 September, 2012

2. VINAIGRETTE

   A cold sauce of oil and vinegar, usually with various flavorings. It is a temporary emulsion. The st...

   Anonymous (not verified) - 16 April, 2018

3. VICHYSSOISE

   A pureed soup usually made from potatoes and leeks cooked in chicken broth. Vichyssoise generally is...

   Anonymous (not verified) - 17 September, 2012

4. VITAMINS

   Any of varius nutritionally essential organic bubstances that do not provide energy but usually act ...

   Anonymous (not verified) - 17 September, 2012

5. TUBER

   The freshly root, stem or rhizome of a plant, able to grow into a new plant. Some, such as potatoes,...

   Anonymous (not verified) - 17 September, 2012

6. CLARIFIED BUTTER

   Butter from which the milk solids and water have been removed, leaving pure butterfat. Has a higher ...

   Anonymous (not verified) - 17 September, 2012

7. BUTTERCREAM

   An icing made of butter, sugar and eggs or custard, used to garnish cakes and pastries. The four typ...

   Anonymous (not verified) - 17 September, 2012

8. BOIL

   To cook food by fully immersing it in liquid at the boiling point (100⁰C).

   Anonymous (not verified) - 17 September, 2012

9. EMULSION

   A mixture of two or more liquids, one of which is a fat or oil and the other of which is water based...

   Anonymous (not verified) - 17 September, 2012

10. GARDOUBA

    Meze made of goat and lamb offal wrapped in intestines. Baked in the oven or pot roasted.

    Anonymous (not verified) - 17 September, 2012

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