| Term | Definition
|
|---|
| chard | A vegetable related to the beet, used for its
leaves and stalks. High in iron, and vitamins
A and C.
|
| chaurice | A Creole and Cajun sausage. Made from pork, and
normally spicy. Served on its own, or in gumbos
and jambalayas.
|
| chervil | A mild, anise-flavored herb related to parsley.
|
| chestnut | A large, sweet nut of the chestnut tree. Prepared
in a variety of ways after removing the shell and
inner skin (not just roasted over an open fire,
with Jack Frost nearby.)
|
| chickpea | Also called garbanzo beans, these large peas are
common in Mediterranean, Indian, and Middle
Eastern dishes.
|
| 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.
|
| chimichanga | A burrito that is fried or deep fried. A specialty of Sonora, Mexico.
|
| chirinabe | A family-style Japanese dish of fish and vegetables,
cooked in a central pot of broth at the table.
|
| chorizo | A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices used in both Mexican and Spanish cooking.
As opposed to other sausages, casing should be removed before cooking.
|
| churn | The process of agitating cream until it separates
into solids and liquids. The solid fat result
is butter.
|
| chutney | A spicy, Indian condiment made from fruit,
vinegar, and spices. It is served with curries
and other dishes, or as a spread or appetizer
with cheese.
|
| cilantro | The stems and leaves of the coriander plant, also known as Chinese parsley and coriander.
It is often used in Asian, Caribbean and Latin American cooking and can be found sold in bunches in the fresh herb section of most markets year round.
Both the leaves and the stems may be used in cooking. For cooking ideas, type cilantro into our word search feature.
|
| clafouti | A French dessert made by topping fresh fruit with batter. After baking it is served hot, often with whipped cream.
|
| clarified butter | Butter with milk solids removed. This form of
butter is good for frying as it has a higher
smoke point than butter containing the milk
solids. Easy to make by slowly melting butter in
a bowl until the solids settle to the bottom.
Then chill until hardened, turn over, and skim
off the solids.
|
| cognac | A fine brandy from the Cognac region of France.
Various grades, such as VSOP and XO indicate
how long the product as aged.
|
| collard | A Southern green of the cabbage family. A popular
preparation method is boiling with bacon, but
any preparation used for spinach may also be
used.
|
| compote | A dessert dish of fruit which has been slowly
cooked in a syrup, then chilled.
|
| confit | A French method of preserving meat (usually goose, duck or pork) where it is salted and cooked
in its own fat then packed in a crock or pot, covered with its cooking fat, which acts as a seal and
preservative and can be refrigerated up to 6 months.
|
| cooking spray | Aerosol cans sold in grocery stores containing vegetable oil or sometimes olive oil which can be sprayed in a fine mist. Especially good for "oiling" cooking pans so food does not stick. Sold under brand names such as PAM or Mazola Pro Chef. Gourmet stores also carry pump sprayers such as one marketed under the name "Misto" which can be filled with the cooking oil of your choice to use as a spray. One of the benefits of using cooking spray is that fewer calories are added than if the pan is coated in oil. If cooking spray is unavailable to you, simple wipe the pan with a light layer of cooking oil.
|
| Cool Whip | A prepared pre-sweetened imitation whipped cream topping found in the freezer section of American grocery stores.
A sweetened whipped cream could be substituted if whipped fairly stiff.
|
| core | To remove the coarse and often fibrousor seed filled center of vegetables and fruits such as squash and tomatoes or apples, pineapples and pears. Coring fruits and vegetables allows for sweet or savory fillings to be pressed in and then baked inside.
|
| court-bouillon | A poaching broth made of vegetables and herbs
boiled for 30 minutes then allowed to cool before
straining. Wine, lemon juice, or vinegar can
be added as well.
|
| 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.
|
| cream of tartar | A powdery acid that comes from deposits inside
wine barrels. It is added to candy and frostings for a creamier consistency and to egg whites before beating to improve stability and volume.
|
| creme brulee | A custard dish that is topped with sugar that
is carmelized under a broiler or with a torch.
|
| 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".
|
| 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.
|
| curry powder | A powdered blend of many spices and herbs. True
curry powder is made fresh for each use. It can
be sweet, spicy, or savory, depending on the
mix of herbs and spices used by the cook.
|
| cut across the grain | see cutting on the bias (cooking term)
|
| cutting on the bias | Cutting at an angle across the grain of meat, generally providing more tenderness to inexpesive cuts such as flank or round steak, used for stir fry to reduce shrinkage prior to cooking. Retains moisture in cooked meats.
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