Gourmet Glossary: "C"
Caerphilly A mild, crumbly, moist, and slightly sour cows’ milk cheese.
Calvados A spirit made from distilled cider, in France.
Canapés Small savory appetizers served with drinks.
Cape Gooseberries A small round fruit.
Capers Small pickled flower buds used as a flavoring.
Capon A castrated cockerel, no longer legal in many countries.
Capsicum Generic name for the pepper family .
Caramelize Heating sugar to the point where it melts and sets later to a hard glaze. Or, cooking fruit or vegetables until natural sugars are released and it becomes brown.
Cardamom A small pungent seed pod used as a flavoring.
Cardoon A large winter and spring vegetable, related to the artichoke, very popular with the Victorians.
Carob A sweet fruit pod used in baking.
Cashew A nut eaten dried, roasted and salted as a snack or in salads.
Casserole An ovenproof cooking container with a lid, also the dish cooked in it.
Caul Fat A lacy fatty membrane from the internal organs of an animal, often used for wrapping pâtés.
Caviar The salted and matured eggs or roe of sturgeon fish, Beluga is most expensive, followed by Oscietra and Sevruga.
Cavolo Nero A strong flavored cabbage, with dark green leaves
Cayenne Pepper A hot ground spice used for flavoring.
Celeriac A large root vegetable.
Celery Seeds Dried celery seeds of, used in bread making, egg and fish dishes and Bloody Marys.
Chantilly Cream Whipped cream sweetened and flavored with vanilla.
Charcuterie The term for pork meat or offal products, including cured and cooked meats.
Charlotte A waxy, small, yellow potato, used in salads.
Chicon A single bulb of chicory.
Chiffonade Vegetables or herbs cut into fine strips.
Chinois A conical strainer.
Chipolata A small pork or beef sausage with special flavorings.
Chutney A piquant spiced relish of fruit of vegetables, can be cooked or uncooked.
Choux Pastry A light, double-cooked pastry used for cakes and buns.
Chowder A thick, chunky seafood soup.
Chuck A cut of beef used for casseroles and stews.
Chump A cut of lamb or pork.
Chutney A spicy relish, often preserved.
Cilantro The American name for coriander.
Cinnamon A sweet spice bark used as a flavuring.
Clarified Butter Butter that has been heated and strained and all impurities removed, cooks at a higher temperature without burning.
Clotted Cream Thick, baked cream, from Cornwall or Devon, UK.
Cloves A sweet, pungent, spice used as a flavoring.
Coconut The fruit of the coconut palm, used in both sweet and savory dishes.
Cod A sea fish with flaky, white flesh.
Collar A cut of pork.
Compote Stewed or baked sweetened fruit.
Concass To roughly chop.
Consomé A clear soup.
Coral Orange shellfish roe.
Cordial A thick liquid, often fruit flavored, usually intended for dilution as a drink.
Coriander A herb used as a flavoring or garnish. Americans call it cilantro.
Cornbread Bread made from cornmeal flour.
Cornflour A starch extract used to thicken sauces.
Corn Syrup Very sweet syrup similar to golden syrup.
Coulis A thick, smooth sauce made from fruit or vegetables.
Court-bouillon An aromatic, spiced stock used for cooking fish and shellfish
Crab Apple A small sour wild apple.
Cream of Tartar A potassium salt of tartaric acid, used in baking powder, as well as in self-raising flour, in combination with sodium bicarbonate (baking soda).
Creaming Mixing ingredients together until they become fluffy like whipped cream.
Crème Anglaise The French name for custard.
Crème Brûlée An egg custard dessert with a hard caramel topping.
Crème Fraîche A sharp flavored thick cream made from pasteurized milk.
Crêpe Thin French pancake.
Croquette Chopped meat or vegetables bound with a sauce, crumbed and fried into a crisp, brown cylindrical shape
Croûtons Small cubes of crispy, fried bread used as a garnish.
Crudités Thinly sliced or grated raw vegetables.
Cumberland Sauce A cold sauce, served with ham, sausages and pâté.
Curd The solid residue of coagulated milk that is separated from liquid whey after acidification in cheese making.
Curry Powder A mixture of spices used as a flavoring.
Custard A thick, sweet milk based sauce, served hot or cold with desserts.
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