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canape:
An hors-d'oeuvre consisting of a small of bread or toast, often cut into a decorative shape, garnished a savoury spread or topping.
carmelization:
The process of browning sugar in the presence of heat. The temperature range in which sugar caramelizes is approximately 320 degrees to 360 degrees F/160 degrees to 182 degrees C.
casing:
A synthetic or natural membrane (if natural, usually pig or sheep intestine) used to enclose sausage forcemeat.
cassoulet:
A stew of beans baked with pork or other meats, duck or goose confit, and seasonings.
caul fat:
A fatty membrane from a pig or sheep intestine that resembles fine netting; used to bard roasts and pates and to encase sausage forcemeat.
chafing dish:
A metal dish with a heating unit (flame or electric) used to keep foods warm and to cook foods at tableside or during buffet service.
chateaubriande:
A cut of meat from the thick end of the tenderloin.
chaud-froid (Fr.):
Literally "hot-cold". A sauce that is prepared hot but served cold as part of a buffet display, usually as a decorative coating for meats, poultry or seafood. Classically made from bechamel, cream or aspic.
cheesecloth:
A light, fine mesh gauze used for straining liquids and making sachets.
chemical leavener:
An ingredient or combination or ingredients (such as baking soda or baking powder) whose chemical action is used to produce carbon dioxide gas to leaven baked goods.
chiffonade:
Leafy vegetables or herbs cut into fine shreds; often used as a garnish.
chinois:
A conical sieve used for straining and pureeing foods.
chowder:
A thick soup that may be from a variety of ingredients but usually contains potatoes.
clarification:
The process of removing solid impurities from a liquid (such as butter or stock). Also, a mixture of ground meat, egg whites, mirepoix, tomato puree, herbs and spices used to clarify broth for consommé.
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clarified butter:
Butter from which the milk solids and water have been removed, leaving pure butter fat. Has a higher smoke point than whole butter but less butter flavour.
coarse chop:
A type of preparation in which food is cut into pieces roughly the same size. Used for items such as mirepoix, where appearance is not important.
cocotte (Fr.):
Casserole. A cooking dish with a tight-fitting lid for braising or stewing. Also, a small ramekin used for cooking eggs. En cocotte is often interchangeable with en casserole.
colander:
A perforated bowl, with or without a base of legs, used to strain or drain foods.
compote:
A dish of fruit--fresh or dried--cooked in syrup flavoured with spices or liqueur.
compound butter:
Butter combined with herbs or other seasonings and usually used to sauce grilled or broiled items or vegetables.
concasse (Fr.):
To pound or chop coarsely. Concasse usually refers to tomatoes that have been peeled, seeded and chopped.
condiment:
An aromatic mixture, such as pickles, chutney and some sauces and relishes, that accompany food. Usually kept on the table throughout service.
confit:
Meat (usually goose, duck or pork) cooked and preserved in its own fat.
consomme:
Broth that has been clarified using a mixture of ground meat, egg whites and other ingredients that trap impurities.
coral:
Lobster roe, which is red or coral-coloured when cooked.
coulis:
A thick puree, usually of vegetables but possibly of fruit. Traditionally refers to meat, fish or shellfish puree, meat jus, or certain thick soups.
country-style:
A term used to describe forcemeat that is coarse in texture, usually made from pork, pork fat, liver and various garnishes.
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court bouillon (Fr.):
Literally "short broth". An aromatic vegetable broth that usually includes an acidic ingredient, such as wine or vinegar; most commonly used for poaching fish.
couverture:
Fine semisweet chocolate used for coating and decorating. Its high cocoa butter content gives it a glossy appearance after tempering.
curd:
The semisolid portion of milk once it coagulates and separates.
cure:
To preserve a food by salting, smoking, and/or drying.
curing salt:
A mixture of 94 percent table salt (sodium Chloride) and 6 percent sodium nitrate, used to preserve meats. Also known as tinted curing mixture or TCM.
curry:
A mixture of spices used primarily in Indian cuisine. May include turmeric, coriander, cumin, cayenne or other chillis, cardamon, cinnamon, clove, fennel, fenugreek, ginger and garlic. Also, a dish seasoned with curry.
custard:
A mixture of milk, beaten egg, and possibly other ingredients, such as sweet or savoury flavourings, cooked with gentle heat, often in a bain-marie or double boiler.
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