vacherin – (French: vache, ‘cow’) soft, rich, cow’s milk cheese from France or Switzerland

vacherin – a meringue crust filled with cream and fruit

vanilla – sun-dried pod, of the orchid family, with a sweet flavour and smell. It’s mainly used to flavour sweet dishes.

variety meats – another term for offal, the internal organs and entrails of a butchered animal

velouté – classic French sauce made with white stock and thickened with roux

vegan diet – abstaining from eating all animal products such as meat, eggs, dairy and honey

venison – in Britain, meat from deer. In Northern America it includes meat from caribou, moose and other deer-like game.

verjuice – sour grape or crab-apple juice used in place of vinegar

vermicelli – (Italian: ‘little worms’) thin pasta noodles often used in soups

vermouth – a red or white wine-based alcoholic drink from the French or Italian Alps

viennoiserie – (French: ‘stuff from Vienna’) baked goods made from a yeast-leavened dough

vierge – (French: ‘virgin’) sauce made with olive oil or whipped butter, lemon juice, chopped tomato and chopped basil, often served with vegetables

vinegar – literally ‘sour wine’

vinaigrette – (French: ‘little sour wine’) salad dressing made of oil and vinegar

Viognier – white grape variety used in wine production

vodka – (Russian: ‘little water’) clear and relatively tasteless alcoholic spirit

vol-au-vent – (French) a small hollow case of puff pastry.

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