 Cacao |
| A tropical tree whose seeds are used to make cocoa and chocolate. |
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| Cacciatore |
| An Italian term for sauteed chicken that is baked with a highly seasoned (basil and oregano) tomato sauce, diced mushrooms, and chives; also sometimes referred to as hunter-style |
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| Cafe au lait |
| A beverage consisting of equal parts of hot milk and coffee |
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| Cafe noir |
| Black coffee |
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| Caldo verde |
| A Portugese soup made with kale, potatoes, and liguica sausage. |
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| Calorie |
| An energy unit of measure. It is defined as the energy required to heat one gram of water by one degree C. at sea level. Fat and alcohol both have nearly twice the calories per unit of weight than carbohydrates and proteins. |
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| Camembert |
| A soft full-flavored, ripened cheese made in the Camembert, France region and generally served as a dessert |
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| Canadian Bacon |
| Trimmed, pressed, smoked loin of pork that may be purchased cooked or uncooked |
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| Canape |
| An appetizer, toasted bread, or cracker covered with a tasty paste and garnished |
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| Canard |
| French word for Duck |
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| Candying |
| To cook certain fruits or vegetables in heavy sweet syrup |
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| Capellini |
| Thin pasta, slightly thicker than "angel hair" pasta. |
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| Capers |
| European flower buds seasoning or garnish. The buds are pickled in vinegar and packed in small green bottles. Its used generally as a tart condiment in sauces for meats or in veloute sauces for poached fish. |
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| Capon |
| A castrated young male chicken |
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| Caramelize |
| To heat granulated sugar to a golden brown color for the purpose of flavoring and coloring other food |
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| Caraway Seeds |
| An aromatic spice with a pungent, licorice flavor. Available whole or ground. |
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| Cardamom |
| This spice, from the ginger family, has a sweet, ginger-like flavor. Available as seeds or ground. |
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| Carte |
| The bill of fare or menu |
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| Carte du jour |
| Menu of the day |
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| Casserole |
| A one-pot meal baked and served in an earthenware or glass dish. Casserole recipes may include vegetables, meats, grains, or other combination of ingredients, usually bound by a thick sauce or cream soup. |
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| Caviar |
| Classic, famous appetizer of sturgeon roe (eggs). Beluga caviar is considered the best, coming from the Caspain Sea of Russia and Iran. |
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| Cayenne |
| A small, hot, chili pepper, usually used ground or in pepper sauces. |
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| Celeriac |
| The root of a variety of celery, used raw or cooked or pureed in a variety of dishes. |
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| Celery |
| A popular vegetable; stalks and leaves are used extensively in salads, appetizers, soups, and more. Originally considered a medicinal herb. |
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| Celsius |
| A temperature scale where 0 is the freezing point of water, and 100 is the boiling point (at sea level.) F = 32 + C * 9/. |
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| Cepes |
| A type of mushroom, generally canned in a brine |
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| Chablis |
| A white, good-bodied wine, sometimes referred to as white Burgundy |
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| Challah (Khala) |
| A rich Jewish yeast bread, traditionally formed in a braid. |
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| Champignon |
| French term for mushroom |
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| Chantilly sauce |
| Hollandaise sauce with unsweetened whipped cream folded in |
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| Chateaubriand |
| A thick beef tenderloin steak, weighing approximately one pound and cooked by broiling |
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| Cheese |
| A milk-derived product produced in hundreds of forms using many methods. Popular cheeses include hard, aged cheeses like parmesan, firm cheeses like cheddar, and soft cheeses such as brie. |
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| Cherries jubilee |
| A famous dessert of dark red cherries, sugar, and brandy, flamed then served over ice cream. |
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| Chervil |
| A mild, anise-flavored herb related to parsley. |
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| Chestnut |
| A large, sweet nut of the chestnut tree. Prepared in a variety of ways after removing the shell and inner skin |
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| Chicory |
| A salad green from the endive family |
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| Chiffonade |
| Finely shredded or chopped vegetables used in soups or salad dressings. |
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| Chile |
| The spicy fruit native to Mexico. Its popularity since the 1500's now extends to Europe, Africa, and Asia as well as the western hemisphere. Many varieties, from large to small, mild to hot. Most of the "heat" is in the seeds and veins, and comes from the chemical compound capsaicin. |
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| Chili powder |
| A spicy blend of ground chile peppers and spices. |
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| Chinois |
| A fine, metal sieve, used to puree or strain food. |
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| Chive |
| A relative of onion and garlic, chives have and a mild onion flavor. Available fresh and dried. |
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| Chocolate |
| A highly refined and processed derivative of cocoa beans. True chocolate must be made with cocoa butter and chocolate liquor, both derived from the processing of cocoa beans. The addition of sugar and spices produces the various bitter to sweet chocolates used in baking. Milk solids are added for milk chocolate. |
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| Chop |
| To cut into small pieces using a knife or other sharp utensil |
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| Choux paste |
| A paste consisting of eggs, water, salt, shortening, and flour for making eclairs and cream puffs |
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| Churn |
| The process of agitating cream until it separates into solids and liquids. The solid fat result is butter. |
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| Chutney |
| A spicey relish of fruits and spices generally served with curry dishes |
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| Cider |
| The juice from pressed apples used as a beverage or to make vinegar. |
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| Cilantro |
| A pungent, leafy herb resembling flat-leaf parsley. Cilantro is sometimes called Chinese parsley, |
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| Citron |
| A lemon-like fruit with thicker skin, larger, and with less acid |
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| Clarified butter |
| Unsalted butter which has been melted and skimmed of milk solids |
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| Clarify |
| To make a liquid clear by adding beaten egg white and egg shells. The egg jells in the hot liquid and cloudiness adheres to it and then the liquid is strained. |
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| Coat |
| To cover the surface of one food with another |
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| Coatspoon |
| When a mixture forms a thin, even film on a spoon |
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| Cobbler |
| A deep dish pie, generally made with fruit |
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| Cocktail |
| An appetizer served before or as the first course of a meal, An alcoholic beverage served before the dinner, or a cut shellfish with a tart sauce served at the start of a meal |
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| Coddle |
| To cook or simmer an item just below the boiling point for a short length of time |
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| Coffee |
| Worldwide popular beverage produced by steeping roasted, ground coffee beans. Coffee flavor is produced by hundreds of chemical compounds, and is among the most complex of any food or beverage. |
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| Cognac |
| A fine brandy from the Cognac region of France. Various grades, such as VSOP and XO indicate how long the product as aged. |
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| Colbert Sauce |
| A sauce consisting of brown sauce, shallots, claret wine, butter, and lemon juice. |
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| Compote |
| Combination of fresh or cooked fruits. May be served hot or chilled. |
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| Condiment |
| A seasoning for food, a spicy or pungent relish. |
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| Conserve |
| Combination of fruits, cooked with sugar. Nuts and raisins are frequently added. |
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| Consomme |
| A clear, strong flavored soup |
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| Core |
| To remove the central seed part of certain fruits, such as apples or pears |
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| Coriander |
| Mexican parsley. Spice for meat dishes, sausages and sweets. Leaves are the familiar cilantro of Asian and Mexican cooking. |
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| Cornichon |
| A pickle made from small gherkin cucumbers. A common accompaniment to pates and smoked meats. |
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| Cottage pudding |
| Cake served with a warm sweet sauce |
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| Coupe |
| A shallow dessert dish or an actual dessert such as strawberry coupe |
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| Court bouillon |
| A liquid comprised of water, vinegar or wine, herbs and seasoning to poach fish in |
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| Couscous |
| A beady grain of semolina used in North African cuisines. Typically boiled like rice, with spices and vegetables or fruits. |
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| Crab boil |
| A mixture of herbs and spices, used to flavor the water for seafood. |
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| Cracklings |
| Crispy cooked pieces of fatty meat, such as salt pork. |
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| Cream |
| The milk-fat portion of separated milk. Cream is categorized by the amount of milk fat. Light cream contains about 18-30% fat, light whipping cream 30-36%, heavy whipping cream 36-40%. Half and half is a blend of light cream and milk, with about 12% fat |
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| Creme |
| French word for cream |
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| Creole |
| Usually a soup or sauce containing tomatoes, onions, green peppers, celery, and seasoning |
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| Crockpot |
| An electric cooking pot with a crockery liner in which foods are cooked on lower temperatures for a longer time period. The advantages are being able to cook a recipe overnight or while you are at work without having to watch or worry about it. The flavors have a chance to blend nicely and cheaper cuts of meat usually come out very tender. Also referred to as a "slow cooker". |
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| Croissant |
| A crescent shaped roll |
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| Croquette |
| A ground food product, held together with the addition of a thick cream sauce and eggs, formed into balls or cones, breaded and fried in oil |
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| Croutons |
| Small cubes of bread browned to a golden color in the oven or deep fat fryer, generally served with soups or salads. |
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| Crown roast |
| A preparation of meat, where a rib section is tied in a circle with the rib ends up. Often, the center is filled with vegetables or stuffing. Once baked, the rib ends are decorated with paper frills, and the dish is presented on a large platter before carving. |
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| Crush |
| To mash food or bruise leaves of fresh herbs to release flavors. |
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| Cube |
| To cut into even, bite-size pieces |
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| Cuisine |
| A characteristic style of preparing food |
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| Curdle |
| The separating of milk into curd and whey (the solid and liquid. Acids, such as vinegar or lemon juice, can curdle milk, as can boiling. |
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| Cure |
| To preserve by pickling, salting, or drying |
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| Curry Powder |
| A blend of up to 20 herbs and spices, curry powder is widely used in Indian cooking. |
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| Cut in |
| To incorporate solid fat into dry ingredients using a pastry blender or knives. |
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| Cutlet |
| A small flattened boneless piece of meat, generally referring to pork and veal. |
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Glossary
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