Wine Dine and Play: The Grand food and Beverage Dictionary - Part 20 "U-V"

The Grand food and Beverage Dictionary - Part 20 "U-V"

Part 20

The Grand Food and Beverage Dictionary
By Sean Overpeck (CFE

"U & V"



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This grand dictionary is broken down into 22 separate parts
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A glossary of terms used in recipes, cookbooks, wine lists, culinary journals, festival guides, and restaurants from around the world:
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…

“This glossary is large but incomplete, and it is constantly being updated and revised. I encourage you the reader as a lover of food, beer, liquor, and wine to recommend any additions or modifications to this dictionary.”

– Chef Sean, September 2013

Last Updates made on April 15, 2017 with along way to go



U

Udon Noodles: Are soft, creamy, buff-colored Japanese wheat flour noodles. They are usually boiled in stock or soup broth and served as an informal snack. 
Ugli Fruit:
Umami Seasoning:
Uncle Sam Cereal: U.S. Mills (1908 – present)
Unibrou Brewery: Canada
Univalve: A single-shelled mollusk, such as abalone and sea urchin.  
Unleavened:
Upland cress:
Urad dal lentils:
Urbain Dubois (Chef): Author of numerous works on food and creator of veal Orloff

Utensils: 


V


Valencay: This Centre Region goat’s milk cheese (AOC) is named after a town in central France, It is shaped like a pyramid with the top cut off. Originally, the shape was perfectly pyramidal. However, coming back from a calamitous campaign in Egypt, Napoléon stopped in Valencay. He saw the cheese and with anger took his sword to chop the top off. Valencay is still made following the traditional method. It is covered with salted charcoal ash allowing it to keep its flavor for a long time. It has a soft and delicate taste with a nutty flavor, recommended with a Sancerre or Chablis.
Valet:
Vanilla:
Vanilla Extract:
Vanilla Icing:
Vanilla Cookie Crisp:  Ralcorp (Late 1970s-Early 1980s)
Vapiano: German Chain Restaurant
Veal:
Veal Orloff:
Veal Parmesan:
Veal Piccata:
Veal Scapoloni:
Vegan:
Vegetables:
Vegetable Mill:
Vegetarian:
Veggie O's: (popular cereal in Yemen)
Venetian Sauce: Tarragon, shallots, chervil Velouté based sauce. 
Venison: Deer meat
Ventagli: Not too common, ventagli are wide, short ribbons of pasta with ruffled edges. 
Vermicelli: A round type of strand pasta literally translated as ‘little worms’ (nice!), which is thinner than spaghetti yet thicker than the super-fine angel hair. 
Vernières:
Viande: French word meaning Meat:
Vichyssoise: A rich-creamy cold potato and leek soup thickened with cream and garnished with chives. Invented in New York, not France 
Victory At Sea Coffee Vanilla Imperial Porter: American Porter / 10.00% ABV Ballast Point Brewing Company
Vidalia Onions:
Vienna or amber lager: Was developed by brewer Anton Dreher in Vienna in 1841. Austrian brewers who emigrated to Mexico in the late 19th century took the style with them. Vienna lager is a reddish-brown or copper-colored beer with medium body and slight malt sweetness. The malt aroma and flavor may have a toasted character.
Vienna Loaf: An oblong loaf that is tapered at the ends. Viennoiserie are buttery, flaky breakfast breads and pastries made with laminated dough, a technique of layering and folding yeast dough to create brioche, croissants, Danish, pain au chocolate, and other so-called “Viennoiserie.” It is a marriage between traditional bread baking and sweet pastry baking. According to legend (subsequently disproved), the croissant was created to commemorate the defeat of the Turks in Vienna; hence, the group of specialty breads became known as Viennoiserie. 
Vienna malt: Vienna malt or Helles malt is the characteristic grain of Vienna lager and Märzen; although it generally takes up only ten to fifteen percent of the grain bill in a beer, it can be used as a base malt. It has sufficient enzymatic power to self-convert, and it is somewhat darker and kilned at a higher temperature than Pilsner malt. ASBC 3-4/EBC 7-10, DP 50 °Lintner.
Viennoiserie:
Vin: French word meaning Wine
Vincent la Chapelle (Chef): Author of Cuisinier moderne (1735)
Vine Ripe Tomatoes:
Vinegar:
Vines:
Velouté Sauce: Like Béchamel sauce (or white sauce), it is one of the classic mother sauces of French cuisine. In preparing the 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. Thus, the ingredients of a velouté are butter and flour to form the roux, a light chicken, veal, or fish stock, salt and pepper for seasoning. 
Vol au vent: A case or shell made of pastry that is filled with a meat or poultry mixture and served covered with a lid of pastry.
Vitamins:
Vitamin A:
Vitamin B Series:
Vitamin C:
Vitamin D:
Vitamin E:
Vitamin K:






#-A B C D E F G H I J K L M N O P Q-R S T U-V W-X Y-Z



Part 20
of the Grand Dictionary of Food and Beverages complete






by:
Sean Overpeck (CFE)
Executive Chef
Father, Husband, Wine Drinker
Restaurant nut, History and 
Star Trek lover



About Sean:

I am based out of St. Petersburg, Florida working in the food service industry for over twenty years, and am currently with the American Embassy as the Executive Chef. Formally I have worked with groups contracting in Afghanistan, and Antarctica, also working in restaurants in and around Atlanta, Georgia prior to the wars. I have also owned a catering company and served proudly in the United States Army Food Service Program. The idea for Wine, Dine, and Play started in late 2012 after a trip to Jordan, when I was asked by friends to write down the experiences from a few restaurants, wine from the region that I tasted, and locations of interest such as Petra. Since that time, over 300 articles have been written, including fifteen restaurants from the worlds top 100 lists of San Pellegrino and the Elite Travelers Guide. There are articles on exotic world locations such as Victoria Falls, and South African Safari’s; food recipes & Grand Food Dictionaries; ethnic country cuisines such as Afghan, and Peruvian; tasting tours of world cities like Charleston, Cape Town, and Dubai; and of course wine from vineyards in California, Oregon, the Carolina’s, South Africa, New Zealand, and Australia, with much more to see and write about.

Who is John Galt?




“Culinary perfection consists not in doing extraordinary things, 
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)






Other articles of interest on Wine, Dine, and Play:

Shark Cage Diving in Gansbaai, South Africa
Afghan Cuisine and its History A tasting from Herat to Kabul
The Burj Khalifa Tower in Dubai, UAE
Peruvian Cuisine Andes, Amazon, and Lima
Fugitives Drift Lodge and the Zulu Battlefields in Kwa-Zulu-Natal, South Africa 
Red Hills Market in Willamette, Oregon
Netflix Movie Codes search for your favorites





TTFN





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