Cabanossi: A salami type sausage popular in
Café Noir: Black coffee.
A distilled spirit made from a blend of rye and corn. It is lighter
bourbon or rye whiskey and is aged in charred oak casks.
Canapé: A tiny piece of bread
or a cracker, which is topped with an appetizer.
Capons: A castrated male chicken,
which grows large and has tender meat.
Another name for red/green/yellow
Cooking sugar and water
together will result in them
turning a golden brown, or caramelizing.
Water that has had carbon-dioxide, or carbonic-acid,
gas forced into it. The soda water used at soda fountains is an example
of this variety. Carbonated water is bottled and sold for various
Sugar: Somewhat finer than US
Similar to US superfine sugar.
A highly effervescent wine, white or pink, originally from the
Champagne region of France. Today however, sparkling wines from many
regions of the world are called "Champagne"
Maryland: In Australia, refers to
chicken leg with both
thigh and drumstick attached. In the US, refers to any parts of
crumbed, browned in hot fat, baked and served with cream gravy.
Chill: To allow to become thoroughly
Parsley: Also called cilantro and
Chop: To cut into fine or coarse
Cider: A drink (almost) always made from
pressed apples, to many
people but not all it is alcoholic. In the US usage is typically that
is not alcoholic and 'hard cider' is.
The leaf of the coriander plant.
Also called Chinese/Thai/Mexican
parsley, and green coriander.
Civet: A game stew.
Clean: To remove oil, grease, dirt
and debris using water or soap and water.
<>Chaud-froid: Literally, hot cold. A jellied sauce.
Chlorine: A greenish yellow,
poisonous gaseous element used as a disinfectant or sanitizer. Usually
used in a liquid form for disinfecting food contact surfaces and the
sanitizing sink in 2 and 3 sink dishwashing systems.
Chutney: A sweet pickle from East
Cream: Traditionally served with
tea and scones; a 55%
(min) milk fat product made by heating shallow pans of milk to about 82
degrees C, holding them at this temperature for about an hour and then
skimming off the yellow wrinkled cream crust that forms.
Coat: To cover with a thin film,
e.g. flour, crumbs or crushed nuts.
Clams or donax. (Any of various
bivalve molluscs having
a shell closed by two muscles at opposite ends).
milk/Santen: Coconut milk is known as narialka ka dooth in India,
santen in Indonesia and Malaysia.
Best made from fresh coconuts: Grate the flesh of 1 coconut into a
pour on 600 ml/1 pint/2-1/2 cups boiling water, then leave to stand for
about 30 minutes. Squeeze the flesh, then strain before using. This
will make a thick coconut milk, add more or less water as required.
(shredded) coconut can be used instead of fresh coconut: Use 350g/12
cups to 600 ml/1 pint/2-1/2 cups boiling water. Use freshly made
milk within 24 hours. Canned coconut milk is also available.
The finest grape brandy made. This name is only given to brandy coming
from the Charente region of France.
Consommé de volaille: Chicken
A dessert of fresh or dried fruit
cooked in syrup, usually
with spices and citrus zest.
Contamination: Introduction of
micro-organisms or disease agents into food.
Cool: To let stand at room
temperature until no longer warm.
sugar: Same as powdered
sugar or in the UK icing
Consommé de volaille: Chicken
In the US, a synonym for liqueur
in UK, NZ, Australia,
a thick syrup (which may or may not contain real fruit) which is
to give a non-alcoholic fruit drink.
Ground corn (maize).
flour: Cornstarch. Used to thicken
A long, green squash, in the US
It is the separated grain of the
wheat plant. When
dried and milled, it becomes semolina flour, which is what pasta is
out of. However, as a grain, it makes a terrific rice substitute that
the advantage of being more flavorful (nutty with an interesting
as long as it is not over cooked) as well as about five times quicker
make than rice.
Fraiche: Pasteurized cream to which a
lactic bacteria culture
has been added. Used in French cooking, it is thick and slightly acidic
without actually being sour.
Creole: A tomato sauce with the addition
of celery, onions, green peppers, and spicy
seasonings etc. in the
style of cookery.
The introduction of micro-organisms or disease agents from raw food
into safe or ready to eat food making the ready to eat food unsafe.
Cubes of toasted or fried bread used in soups, salads or for garnishes.
into pieces with six equal square sides.
Curry powder: A yellow powder