The
International Gastronomical Must Have Reference Work
Copyright ©2005-2009
Jack Vanderwyk
C
Cabab:
see Kebab.
Cabanossi (It.):
a salami-type sausage popular in Cabbage,
green -
: the common market cabbage (Brassica olercaea) with a large, firm
spherical head of tightly packed pale green waxy leaves; flat and conical
heads are also available; also known as the common cabbage. Other varieties
include white and red. Cabécou(s) (Fr.):
small, round goat’s-milk cheese from the southwest, sometimes made with
a mix of goat’s and cow’s milk. Cabernet
(It.): a full-bodied, vigorous red wine with a slight amber tint,
best after it has spent at least three years in the bottle. It has woodland
flavors of raspberry and honey with a hint of violet. Cabernet
franc:
red grape, common to the Cabernet
sauvignon:
a variety of red grape and one of the most popular red varieties sold today. Cabidela (Port.):
this is basically a dish of chicken with rice, but different than the others
because the chicken's blood and vinegar is added to the rice. Not for the
faint-hearted! Cabillaud
(Fr.): fresh codfish, also currently called morue: known as doguette
in the North, bakalua in the Basque region, eglefin in the Cabob:
see Kebab. Caboc:
a double cream cheese that has been rolled in oatmeal. Originating from Cabrales
(Sp.): blue veined cow’s milk cheese from Cabri
(Fr.): young goat. Cabrito
(Sp.): unweaned goat; suckling goat; kid goat; usually split and
spit roasted whole; considered a delicacy in Mexico and the Southwest of
the US; a favorite dish in northern Mexico, especially at Easter. Cacahouète,
cacahouette, cacachuète
(Fr.): prepared peanut, roasted, dry roasted, or salted. A raw peanut
is arachide Cacao
(Port.): cocoa; powdered cocoa. It is only grown in rain forests
in the tropics, usually on large plantations, where it must be protected
from wind and intense sunlight. The cacao bean is harvested twice a year.
The many forms we bake with - unsweetened, bittersweet, semi-sweet, and
milk - all have a base of "cocoa liquor" made from roasted, blended, and
ground cacao bean nibs (small pieces). Cacciagione
(It.): game. Cacciatore
(It.): Italian for hunter and used to describe any stew-like dish
flavored with onions, herbs, mushrooms, tomatoes, and sometimes wine. See
also Cacciatorini salami. Cacciatorini
salami
(It.): a dry Italian salami, which generally consists of equal parts
of pork and beef, however it can be produced with all pork meat. It is
seasoned with black pepper, garlic, spices, dry white wine, and packed
into a small natural casing measuring approximately 4 to 8 inches in length
(10 to 18 cm) and 1 inch (3 to 4 cm) in diameter. It is then dry aged for
one month or longer. When served, it is sliced thin for use in sandwiches,
as an appetizer with cheese, or as a topping for foods. Dry sausages such
as Italian cacciatorini are commonly thought of as hunter style salami,
since it is made as a small rustic salami to be carried in hunter's pockets
and eaten as a lunch meal. This product may also be referred to as cacciatore,
cacciatoro, or salame milanese. Cacciottu
(It.): a sandwich specialty from Cacciuco
(It.): Tuscan bouillabaisse featuring fish, mussels, jumbo
prawns and other shellfish. Cachat
(Fr.): a very strong goat cheese; generally a blend of various ends
of leftover cheese, mixed with seasonings that might include salt, pepper,
brandy and garlic, and aged in a crock; specialty of the Provence. Cacik
(Turk.): iced cucumber-yogurt soup. This classic Turkish dish is
marvelously pure and refreshing, and such a snap to make. Serve ice cold
in very small, cold bowls as a first course on a hot summer night. Cacimperio
(It.): Turinese cheese and egg yolk fondue. Cacio
(It.): cheese. Caciocavallo
(It.): a rather odd sort of name that has been inspired by the practice
of tying the cheeses (in Italian, cacio) two-by-two and hanging them so
that they straddle (in Italian, "a cavallo") a wooden beam to age. It is
one of the most traditional Sicilian cheese products and it has been documented
as far back as the 1300's. It may be eaten fresh, semi-matured (after 6
months of aging) or fully-matured (in some cases aged for more than two
years). Made in the traditional manner, this kneaded-paste (spun- or pulled-curd)
cheese is obtained by curdling the milk inside a so-called "tina", a wooden
container, and then cooking the curds later, kneading or pulling them by
hand. This operation is performed in a sort of barrel, from which the caciocavallo
emerges in the form of a large ball of cheese. It is then placed in a kind
of cheese-trough, known as a "mastredda", where it assumes its characteristic
parallelepiped shape. Its flavor is quite mellow during the first several
months, taking on a sharper tang during the aging process. If left to age
for long enough, it becomes an excellent grating cheese capable of adding
flavor to any first-course dish. When fresh, it can be cut into slices
about 1 centimeter thick and fried quickly in a pan or, even better, grilled
over hot coals, allowing the outside to form a crisp, very flavorful crust.
The seasoned variety is used in a great many traditional Sicilian recipes,
beginning with pasta and beans, a dish in which caciocavallo ragusano plays
an absolutely essential role. It can also be used for stuffing meat roulades
or for preparing au gratin mollusks in the oven. Once this great cheese
has been aged for at least 24-26 months, it can be slowly savored alone,
as a so-called meditation cheese, accompanied by a fine red wine, like
a Rapitalà d'annata. Cacio
e pepe
(It.): spaghetti dressed with pecorino cheese and black pepper,
a Roman specialty. Caciotta
(It.): semi-hard cheese that
has a creamy texture and a flavor that ranges from mild to tangy as it
ages. It is produced from sheep's milk or occasionally it is produced with
a blend of sheep and cow's milk. Cadgery:
stew, usually fish. Caerphilly:
a semi hard cow’s milk cheese from Caesar
salad:
this world famous salad combines crisp lettuce, crisp bacon pieces, croutons
and a white cream dressing made from Parmesan, parboiled eggs and anchovies. Café (Fr.):
coffee, as well as a type of eating place where coffee is served. Café
allongé (Fr.):
weakened espresso, often served with a small pitcher of hot water so
clients may thin the coffee themselves. Café
au lait or
crème (Fr.): espresso with warmed or steamed
milk. Café
déca or décaféiné (Fr.):
decaffeinated coffee. Café
express (Fr.):
plain black espresso. Café
faux (Fr.):
decaffeinated coffee. Café
filtre (Fr.):
filtered American-style coffee (not available at all cafés). Café
glacé (Fr.):
iced coffee. Café
liègeois (Fr.):
iced coffee served with ice cream (optional) and whipped cream; also
coffee ice cream with whipped cream. Café
maple syrup:
artificial maple syrup if you can’t get the real stuff or maple flavoring.
Bring 2 cups of sugar, 1 cup of hot coffee and 1 dash salt and 1 dash cinnamon
to a boil. Boil for exactly one minute - any longer and you will have crystals
when it cools. Stir in vanilla extract - serve warm or cool. Although this
doesn’t taste like maple syrup, it is actually even better. The combination
of vanilla and cinnamon makes up the main flavor of this syrup. Goes really
well with pancakes and pouding au chomeur. Café
noir (Fr.):
plain black espresso. Café
noisette (Fr.):
espresso with tiny amount of milk. Café
serré (Fr.):
extra-strong espresso, made with half the normal amount of water. Caféine (Fr.):
caffeine. Caffè
(It.): generally coffee, but in a bar it means espresso. Caffè
con panna (It.):
coffee with cream. Caffè
corretto (It.):
fortified coffee. Caffè
d'orzo (It.):
Ovaltine; barley coffee. Caffè
decaffeinato (It.):
decaffeinated coffee. Caffè
filtro (It.):
filter coffee. Caffè
freddo (It.):
iced coffee. Caffeine:
a mild stimulant found in coffee and tea. Caffelatte (It.):
coffee with milk. Caffè
lungo (It.):
weak coffee. Caffè
nero (It.):
black coffee. Caffè
ristretto (It.):
strong coffee. Cagouille (Fr.):
on the Atlantic coast, name for small petit gris land snail, or escargot.
Also: lumas. Ca
hap
(Vietn.): steamed chicken. Caillat,
Apollon:
great Marseille chef whose bouillabaisse recipe was recognized as definitive
by Escoffier. Caille (Fr.):
quail. Caillé (Fr.):
clotted or curdled; curds of milk. Caillette (Fr.):
round pork sausage including chopped spinach or Swiss chard, garlic,
onions, parsley, bread, and egg and wrapped in crépine (caul fat);
served hot or cold; specialty of the northern Provence. Caipirinha
(Braz.): a chilled drink traditionally served in Caisse (Fr.):
bowl, pastry cup, paper cup. Caissette (Fr.):
literally, small box; bread, brioche, or chocolate shaped like a small
box. Cajasse (Fr.):
a sort of clafoutis from the Cajou (Fr.):
cashew nut. Cajun:
a style of cuisine from the French-American area of Cake:
cakes are made from various combinations of refined flour, some form of
shortening, sweetening, eggs, milk, leavening agent, and flavoring. There
are literally thousands of cakes recipes (some are bread-like and some
rich and elaborate) and many are centuries old. Calabrese
(It.): hot, spicy salami that originates from Calamarata (It.):
wide tubular pasta that is shaped like a large ring. Calamares (Sp.):
squid. Calamaretti (It.):
a smaller version of the calamarata pasta, which has been cut into
large wide rings. It is often served with rich sauces. Calamari
(It.): small squid. Calamata
olives:
purple-black Greek olives of generally high quality. Also: kalamata olives. Calas
(Fr.): similar
to a beignet, however it includes rice as the main filling inside of a
fried dough pastry shell, instead of fruit or a shell of only sweet dough.
Calas are fried rice cakes or fritters that consist of cooked rice, eggs,
flour, yeast, and seasonings that are combined, formed into a ball, and
fried in hot cooking oil. After the outside is golden brown, the calas
are removed and rolled in sugar ready to be served. Calcinelli
(It.): wedge shells. Caldaro
(It.): a full red wine with a slight almond flavor, from around
Lago Caldaro in Trentino. Often called Kalterersee, the German name for
the lake. Caldeirada (Port.):
the
fish-stew made in Calderata
(Sp.): a stew or the pot it is cooked in. Caldo
(It.): hot. Caldo
verde
(Port.): soup made from a sharp flavored cabbage, potatoes, broth,
and olive oil. Sausage is then cooked in the soup. Calendula
(It.): marigold. Calenzana
(Fr.): a well-known cheese from the Niolo plateau in the northern
part of Calice (It.):
wineglass. Calico
beans:
Lima beans. When mottled with purple they're called calico or speckled
butter beans. Calissons
d’Aix
(Fr.): glazed carrés of almond paste, with dried melons,
sugar, and egg whites. Calimyrna
fig:
a fig that has delicious nut-like flavor and tender, golden skin. Calisson
d'Aix (Fr.):
Delicate, diamond-shaped Provençal sweet prepared with almonds,
candied oranges, melon or apricots, egg white, sugar, and confiture of
oranges or apricots. Call
away:
a hospitality term meaning 'To call away' or 'Call up' the kitchen to plate
the next course for the customer. Callos
(Sp.): tripe. Calmar (Fr.):
small squid, similar to encornet; with interior transparent cartilage
instead of a bone. Also called chipiron in the southwest. Calo,
a -
(It.): to pay for wine by the amount consumed. Calorie:
a unit of heat measurement; we are referring to the small calorie used
in chemistry; the kilocalorie (1 kilocalorie is equal to 1000 small calories)
is used in nutrition. Calthrop:
Chinese water chestnut. Calvados (Fr.):
a département in Calzagatti
(It.): "cat's stockings," an Calzone (It.):
"a trouser leg." It is a pizza crust rolled out and topped with all the
ingredients of a normal pizza except tomato, then folded over to a half-moon
or crescent-shaped turnover. The tomato sauce is sprinkled on top and it
then goes into the oven. It is lightly drizzled with olive oil upon its
emergence. Calzone
al cotechino (It.):
calzone with cotechino, mozzarella and egg. Calzone
alfresco
(It.): calzone with mushroom, onion, chili, mozzarella and garlic. Calzone
alla stracchino (It.):
calzone with stracchino, rucola, and egg. Calzone
alla Vesuviana (It.):
calzone with mozzarella, salami, cooked ham, ricotta, pecorino and egg. Calzone
Bismarck (It.):
a calzone traditionale with an egg cracked in it before the crust
is folded over. Calzone
farcito (It.):
similar to a pizza capricciosa, this is a calzone with “everything
in the house”. In other words: you may choose from all the Italian ingredients
you like. The sky is the limit when it comes to calzone fillings and pizza
toppings. Calzone
traditionale (It.): calzone with ham, mozzarella, ricotta
and salamino piccante (peperoni). Calzoncini
estivi (It.): small summer calzoni with provolone,
zucchini, salamino piccante and onion. Camarèse
(Fr.): see Vaccarèse. Camarónes,
camarón
(Sp.): shrimps; shrimp. Camembert (Fr.):
village in Cameriera
(It.): maid, waitress. Cameriere
(It.): waiter, steward. Cameriere
di sala
(It.): demi-chef de rang in an Italian modified brigade
system. Cameriere
di sala e bar
(It.): demi-chef de rang in an Italian modified brigade
system. He also serves food and beverages at the tables in the bar.
See also Commis di sala. Camomille (Fr.):
camomile, herb tea. Camoscio
(It.): young deer meat, usually cooked as a stew. Campagnard(e)
(assiette) (Fr.):
country-style, rustic; (an informal buffet of cold meats, terrines,
etc.). Campagne,
à la (Fr.):
country-style. Campanelle
pasta
(It.): pasta in the shape of a small cone with a ruffled edge. Also
known as gigli. Campari:
this popular Italian bitter liqueur is often mixed with soda, ice, and
a twist of lemon and served as an apéritif. Campochiesa
bianco
(It.): a full-flavored dry white wine from the Pigato grape, Campochiesa
improves with age. Traditionally it is laid down at the birth of a son
to be drunk at his wedding. Canadian
bacon:
the large rib-eye muscle of the pork loin, cured and smoked. It is boneless
and leaner than streaky bacon, making it a good ham substitute for those
watching their fat intake. Canadian
whisky:
Canadian whiskies are light bodied and, though delicate in flavor, they
nevertheless retain a distinctive, positive flavor. It is the skill of
the master blender that makes possible the final achievement; a uniform,
pleasant product with a unique taste and aroma. Canapé (Fr.):
originally a slice of crustless bread; now also used to refer to a
variety of hors d'oeuvre consisting of toasted or fried bread, spread with
forcemeat, cheese, and other flavorings. Canard (Fr.):
duck. Canard
à la presse (Fr.):
roast duck served with a sauce of juices obtained from pressing the
carcass, combined with red wine and Canard
sauvage (Fr.):
wild duck, usually mallard. Canarini
(It.): small artichokes ( Canazzo
(It.): hot mixed vegetables and potatoes, usually served with bread. Cancoillotte (Fr.):
spreadable cheese from the Jura; usually blended with milk, spices,
or white wine when served. Cancrusher:
motor-driven machine with rollers or recip-rocating plates or arms to crush
cans and break bottles. Unit mounts on stand with space under for refuse
receptacle to receive crushed articles. Obviously also called can and bottle
crusher. Candy
clay:
mixture of heated corn syrup and chocolate that is used to color pure white
fondant so it better matches the underlying buttercream icing containing
butter. Butter will make the buttercream an off-white color. Canederli
(It.): a specialty of Trentino-Adige, these bread dumplings are
the Italian version of Austrian and German knödel. Often served in
rich meat broths, they are made with stale white or rye bread moistened
in milk and bound with eggs, and frequently flavored with parsley, speck
(a local cured ham), nutmeg, and caraway seeds. Liver is sometimes added
to make canederli al fegato. Canederli
in brodo
(It.): large bread dumplings in stock. Canelle
knife:
see Canellor. Canellor:
a kitchen utensil, used to cut or 'score' lines, channels or grooves along
the skin or flesh of red and white meat. Also referred to as a scorer or
canelle knife. Canephora:
botanist name for coffea Robusta, the coffee species second in importance
to coffea Arabica. Canestrelli
(It.): pilgrim scallops. Canestrini
di patate con funghi
(It.): diept fried potato baskets with mushrooms. Cane
syrup:
a thick, sweet syrup; the result of an intermediate step in the sugarcane
refining process when the syrup is reduced. Caneton (Fr.):
young male duck. Canette (Fr.):
young female duck. Cangrejo (Sp.):
crab. Canja
de galinha (Sp.):
this soup is basically a chicken broth with rice, chicken giblets and some
eggs. Canneberges
(Fr.): cranberries. Cannelle (Fr.):
cinnamon. Canneler
(Fr.): to cut vegetables or fruit with a canellor. Cannellini (It.):
large, elongated kidney-shaped beans grown in Cannelloni
(It.): cannelloni ("big reeds" in Italian) are large pasta tubes
that are usually stuffed with a meat or cheese filling and baked. The name
is also used for the finished casserole. Canneroni
(It.): small, short tubes of pasta. Canning
and pickling salt:
pure granulated salt, with no additives or free-flowing agents. It may
be used the same as table salt in baking recipes. It may cake when exposed
to greater than 75 percent relative humidity. Cannois,
à la (Fr.):
in the style of Cannoli
(It.): a Sicilian pastry made by stuffing cylinders of fried dough
with sheep’s milk ricotta flavored with sugar, pieces of candied
fruit, and bits of chocolate. It was once a carnival dessert, the "scepter
of the Carnival King," but it is now consumed throughout the year. Cannoli
di prosciutto
(It.): ham rolls. Cannolicchi
(It.): razor-shells; razor clams. Cannolicchi
pasta
(It.): refers to pasta that is shaped like a short tube with a wide,
spiral groved surface resembling a screw. Cannuccia
(It.): drinking straw. Canocchie
(It.): mantis shrimps; squills, usually served with olive oil and
lemon. Canola
oil:
this neutral is your best choice for cooking because it is inexpensive,
extremely low in saturated fats, has a high burning point, and does not
detract from the flavor of food with which it is combined. Canon (Fr.):
marrowbone. Canopener:
hand-operated or motor-driven device fastened to the top of a table, wall,
cabinet, etc., to open individual cans. Also: portable motor-driven device
capable of opening cans while still in case. Cansonsei
(It.): sausage ravioli, typical of the North, usually dressed with
butter and Parmigiano Reggiano. Cantal (Fr.):
large cylindrical cheese made in the Cantalon (Fr.):
smaller version of Cantal. Cantaloup (Fr.):
cantaloupe melon. Cantina
(Sp.): bar. Cantonese
cuisine:
originates from the region around Cantucci
(It.): bite-sized crunchy almond cookies; a Tuscan specialty. Cantucci
are always small, usually two bites, and always contain almonds. Subtly
flavored and not too sweet, these crunchy morsels are traditionally served
with a glass of Vin Santo dessert wine. CAP:
Certificat d’Aptitude Professionelle, i.e. CAP-cuisine, CAP-restaurant,
CAP-services en café-brasserie, CAP-services hôteliers. Capacollo
(It.): boneless pork shoulder butts that are cured and then cooked. Caparaçon
(Fr.) (Butch.): flank with brisket bone-in. Caparossoli
in cassopipa
(It.): Capa
sans os
(Fr.) (Butch.): boneless flank. Capasante
(It.): see Cappesante. Capataz
(Sp.): a master taster in Capellini (It.):
Italian for fine hair; used to describe extremely fine spaghetti. Capers:
the unopened flower buds of a shrub (Capparis spinosa) native to
the Mediterranean region; after curing in salted white vinegar, the buds
develop a sharp salty-sour flavor and are used as a flavoring and condiment. Capicolla
(It.): a coarse pork sausage. Usually highly seasoned, this sausage
is served cold, thinly sliced, as for prosciutto. Capilotade (Fr.):
basically any leftover meat or poultry cooked to tenderness in a well-reduced
sauce. Capirotada
(Sp.): bread pudding; usually served during Lent and Holy Week (Easter). Capitone
(It.): large female eel. Capocollo
(It.): of all the numerous traditional salami products of which Here's
a little trick: in order to easily remove all the skin that covers the
capocollo, all you have to do is wrap the capocollo in a damp cloth for
a few hours and wait until the skin softens (obviously, this procedure
only works if the casing is made from natural animal intestine and not
a synthetic material). When it comes to selecting an appropriate wine,
for the pasta with Caciofiore we would suggest a Nero d'Avola or a Montefalco,
whereas in the case of the stuffed endive leaves, it would probably be
best to go with something like a Schiava trentina or a Cerasuolo d'Abruzzo,
preferably chilled. Capon
(Fr.): a rooster castrated before it is 8 weeks old, fattened
and slaughtered before it is 10 months old; has a market weight of 4 to
10 pounds (1.8 to 4.5 kg), soft, smooth skin, a high proportion of light
to dark meat, a relatively high fat content and juicy, tender, well-flavored
flesh. Also: capoun. Caponata
(It.): best known as a spread or cold salad containing eggplant,
celery, tomatoes, raisins, and pine nuts seasoned with vinegar and olive
oil. Modern variations will add other vegetables such as zucchini
and season it with fresh herbs. Capone
(It.): gurnard. Cappalunga
(It.): razor clam. Cappa
santa
(It.): “holy cloak". Sea scallop, usually lightly sautéed
or grilled. Can also be marinated or eaten raw. Cappelle
di funghi
(It.): mushroom tops. Cappelletti
(It.): two inch squares of pasta that are folded in half to form
a triangle after the filling is added and then twisted to form the shape
of a little hat. They are sometimes referred to as alpine hats. Cappello Capperi
(It.): capers. Capers are the flower buds of the shrub by
the same name, which grows both in the wild and cultivated in many regions
of southern Cappesante
(It.): scallops. Also: capasante. Cappuci
guarniti
(It.): Istrian pork and sauerkraut dish. Cappuccino
(It.): coffee made by topping espresso with the creamy foam from
steamed milk. A small amount of the steamed milk is also added to the cup.
The foam's surface is sometimes dusted with sweetened cocoa powder, nutmeg
or cinnamon. Cappuccino
frother:
a device used to froth milk which is then poured over an espresso coffee
to make a cappuccino. A wide variety of cappuccino frothers are available
ranging from simple manual devices where air is pumped into warm milk to
produce a frothy, creamy result to professional electric frothers which
introduce steam into the milk to froth it. Cappucino
Royale:
an alcoholic drink with rum, crème de cacao and brandy, and lots
of espresso. Capra
(It.): goat. Capre (Fr.):
caper. Caprese
insalata
(It.): mozzarella and tomato salad with basil. Capricciosa
pizza
(It.): pizza topped with various ingredients, supposedly chosen
at whim but which are usually artichoke heart, prosciutto, and mushrooms. Caprino
(It.): fresh goat’s cheese. There are two types of Caprino: the
fresh type and the matured type. Fresh Caprino is a white cheese of a soft
consistency that is easily spread. It must be eaten within 3-4 days of
the production date, and can be served in a number of ways such as Torchietti
pasta with cheese bows, for baking pasta au gratin or for stuffing aubergine
or Bresaola rolls. Mature Caprino, on the other hand, has a firm texture
and the color tends towards yellow. It can be sold in natural form wrapped
in parchment, or in oil conserved in glass jars. In cooking, mature Caprino
with oil, salt and pepper makes an excellent appetizer; it can be used
for enhancing the flavour of grilled vegetables or, for something more
unusual, it can be served at the end of the meal accompanied by a few slices
of pear. Served with honey, fruit and toasted breads, it can make a delicious
ingredient for enhancing morning breakfast. Capriolo
(It.): roe deer; venison. Capsaicin:
the compound found in the placental ribs of a chili. Responsible for the
heat of the chili causing watery eyes, a runny nose, sweating and burning.
It has been found not only to stimulate pain receptors in the digestive
tract, but to block some as well - allowing people to become accustomed
to hotter and hotter dishes. Captain:
a headwaiter. Could be a chef de salle or a chef de rang. Capucine (Fr.):
nasturtium; the leaves and flowers are used in salads. Carabacia
(It.): Tuscan onion soup. Carabiniere
a cavallo
(It.): Scamorza affumicate with radicchio and pancetta. Carafe
(d'eau) (Fr.):
pitcher (of tap water). House wine is often offered in a carafe. A
full carafe contains one liter; a demi-carafe contains half a liter; a
quart contains one-fourth of a liter. Caraïbes (Fr.): Carambola:
a five-segmented fruit that when slices are cut crosswise they are star
shaped. The fruit has a golden yellow skin and a matching color translucent
flesh, which is lightly dotted with dark seeds. Its flesh is sweet and
sour, and the fruit can be eaten out of hand without having to remove the
skin. It can be used as a garnish or in salads and desserts. Also known
as "star fruit." Caramel:
this may be a product formed by sugar decomposition due to heating of sucrose
or it may also made to be an confectionery product due to the Maillard
reaction. Caramelisé (Fr.):
cooked with high heat to brown the sugar and heighten flavor. Caramelization:
sucrose heated past the molten point so that it dehydrates and decomposes;
the development of brown color and caramel flavor as dry sugar is heated
to a high temperature; chemical decomposition occurs in the sugar. Carassio (It.):
Crucian carp. Caraway
seed:
curved, anise-like seed popular in German and Austrian cooking. Caraway
is a member of the parsley family. Seeds are used as topping on breads
and savory pastries, and as accompaniments to cabbage and goulash. Caraway
seed is also used in preparing some cheeses and liqueurs. Carbonara
(It.): a rich pasta sauce consisting of pancetta, eggs, and
Parmesan. Actually less of a sauce than a preparation, hot pasta
is tossed with the rendered pancetta fat, the eggs, and then the cheese.
Crisp pancetta and black pepper are tossed into the pasta just before serving. Carbonata
alle Piemontese
(It.): beef in red wine. Carbonated
water:
see Perrier. Carbonator:
motor-driven water pump, with tank and con-trol valves, to combine cold
water and CO² gas in a storage tank, producing soda water. Used for
soda fountains, carbonated beverage dispensers, and dispensing systems. Carbon
burn-off:
when the inside of the dome of a pizza oven reaches about 650F, the black
soot, or carbon, begins to burn off, giving the impression that the oven
dome is turning white, or clear. Now your oven is nearly ready for cooking
pizza and has reach a stage where it will continue to hold heat for other
types of retained heat cooking. With most pizza ovens, this takes an hour
of less. Carbonnade (Fr.):
braised beef stew prepared with beer and onions; specialty of the North;
also refers to a cut of beef. Carbon
steel:
an alloy of carbon and iron that is used to make knife blades and woks.
This material sharpens, corrodes and discolors easily. Carcasse
(Fr.): bone structure without the meat. Carciofi
(It.): artichokes. Carciofi
alla giudia (It.): artichokes Jewish style (fried whole). Carciofi
alla greca (It.): artichokes Greek style (cooked in aromatic
water). Carciofi
alla romana (It.): artichokes Roman style (filled with garlic,
mint and stewed). Carciofi
con le uova (It.): artichokes with herbs, dry white wine
and egg. Traditional fro Carciofini
(It.): small artichokes or artichokes hearts, often marinate in
olive oil. Carciofo
(It.): originally thin-sliced raw beef with mayonnaise dressing,
invented and named at Harry's Bar in Cardamom
( Cardamome (Fr.):
cardamom. Carde (Fr.):
white rib, or stalk, portion of Swiss chard. Cardi (It.):
cardoons, thistles. Cardinal:
fish dishes that have sauces made with lobster fumet and are garnished
with lobster meat. Cardon (Fr.):
cardoon; large celery-like vegetable in the artichoke family, popular
in Career
path:
once you are no longer an apprentice and you may call yourself commis
de cuisine, or commis de partie, you can either choose
for a vertical or a horizontal career. So-called “vertical” careers assume
that there is one ideal job or career to strive for and if that one doesn’t
happen, it’s a “failure” of sorts, and then you start looking around for
a fallback option. So you have to become a demi-chef de partie,
and after that a sous-chef de partie, a chef de partie,
a sous-chef de cuisine, and a chef de cuisine.
A “horizontal” career is a portfolio approach to work that encompasses
a variety of different activities in the kitchen. The different parties
(stations) of a kitchen have a hierarchy of their own. The position
of the rôtisserie is “higher” than the position of
the bain-Marie, so the move from commis de bain-Marie to
commis rôtisseur would be a considerable improvement. With an open
attitude and diverse skills and interests, the horizontal career is built
around variety, options, and flexibility, not so-called fallbacks. This
is the career path of most tournants. Carême,
Antonin (Anton):
lived from Cargolade (Fr.):
a copious mixed grill of snails, lamb, pork sausage, and sometimes
blood sausage, cooked over vine clippings; specialty of Catalan, an area
of southern Carribean
cuisine:
although this cuisine differs from country to country in the Carne
(It., Sp.): meat, flesh (of anything). Carne
cruda all’Albese
(It.): a raw Piedmontese beef or veal filet sliced thin or chopped
à la Tartare and served with an oil, lemon and truffle dressing. Carne
de porco à Alentejana (Port.): an
unusual combination of shellfish and pork meat. The pork cubes are fried,
after being marinated in pepper paste, garlic, parsley and laurel for at
least 4 hours. Then, the cockles are cooked with the meat and finally garnished
with lots of coriander. Carne
macinata
(It.): ground meat. Carne
secca di vitello con olio e limone
(It.): dried veal with oil and lemon. Carne
suina
(It.): pork. Puro suino: see Pur porc. Carni
freddi
(It.): cold meats. Carnitas
(Sp.): little pieces of meat; small chunks of pork, which have been
seasoned, slow-cooked, and fried crisp in their own fat; it is a traditional
taco and enchilada filling. Carotte (Fr.):
carrot. Carp:
a.k.a.: German carp, Chinese carp. Carp meat is off-white in color, with
a dark midlateral strip. It is low in fat, firm in texture, and mild -though
it can be muddy, especially the farm-raised variety - in flavor. The skin
is edible but not particularly tasty. Sold as whole fish (most common),
fillets, steaks. Often sold live, kept in tanks. It's a good idea to remove
the midlateral strip of darker flesh before cooking; it can infuse the
meat with a strong, musky flavor. Carp bakes, fries, and poaches nicely.
It is also the main ingredient in the Jewish dish "gefilte fish," and is
popular in Chinese cuisine. You may choose from live carp in tanks at the
fish market; choose out of tanks that are not overcrowded; the fish should
have room to keep active and healthy. Carpaccio
(It.): originally thin-sliced raw beef with mayonnaise dressing,
invented and named at Harry's Bar in Carpaccio
alla moda di Arrigo Cipriani
(It.): thinly sliced Norwegian salmon and yellow tail snapper delicately
perfumed with juniper berries on a bed of rucola in a vinaigrette. Carpaccio
di sanato Piemontese
(It.): thin slices raw beef tenderloin on a base of rucola, with
Parmigiano reggiano, perfumed with white truffle olive oil from Piemonte. Carpaccio
di storione fettine sottili di pesce crudo marinato
(It.): sturgeon carpaccio, raw marinated, paper-thin slices. Carpaccio
d'oca fettine sottili di carne d'oca cruda marinata
(It.): duck carpaccio, raw marinated, paper-thin slices. Carpe (Fr.):
carp. Carpe
à la juive (Fr.):
braised marinated carp in aspic. Carpegna
(It.): the community of Carpegna, a small town in the Carpet-shell
clam:
in Carpione
(It.): a kind of trout. Fried and then marinated in vinegar, herbs,
and spices. Carrè
(It.): roast loin (usually veal or pork) or saddle. Carré
couvert
(Fr.) (Butch.): best end neck including last rib (lamb). Carré
d'agneau (Fr.):
rack (ribs) or loin of lamb; also crown roast. Carré
de l’Est
(Fr.): soft cheese with edible white rind, made in a small
square; milder than Camembert. Carré
de port (Fr.):
rack (ribs) or loin of pork; also crown roast. Carré
détalonne
(Fr.) (Butch.): bone-in pork loin (without vertebrae). Carré
de veau (Fr.):
rack (ribs) or loin of veal; also crown roast. Carrelet (Fr.):
see Plaice. Carré
pointe sans os, sans filet
(Fr.) (Butch.): boneless pork loin, with oyster piece, without
tenderloin. Carré
sans os
(Fr.) (Butch.): boneless pork or veal loin. Carrier:
unit for carrying food, beverages, and ware by hand for short distances,
furnished with grip(s) or handle(s). Could be an enclosed cabinet, insulated,
heated or refriger-ated; or a wire basket or rack. Carrot:
a member of the parsley family (Daucus carota); has lacy green foliage,
an edible orange taproot with a milk sweet flavor and crisp texture, a
tapering shape and comes in a variety of sizes. Carrozza,
Mozzarella in -
(It.): mozzarella between slices of bread, floured, dipped in egg,
and fried. Carry-over
cooking:
heat retained in cooked foods that allows them to continue cooking even
after removal from the cooking medium. Especially important to roasted
foods. Cart:
mobile unit of varying structure: as an open shelf or shelves; a semi-
or fully enclosed cabinet with single or multiple compartments that may
be insulated. Used for transporting food or ware and for cleaning and storage. Carta
da musica
(It.): a staple in Cartamo
(It.): saffron. Carte,
à la (Fr.):
menu (dishes, which are charged for individually, selected from a restaurant's
full list of offerings). Carteddate
(It.): Apulian fried ribbons of sweet dough, a regional specialty
of Christmas. Carte
promotionelle or conseillée (Fr.):
a simple and inexpensive fixed-price meal. Cartoccio,
al -
(It.): baked in foil. Cartoccio
di aragosta
(It.): spiny lobster baked in foil. Cartoccio
di verdure invernali
(It.): winter vegetables baked in foil. Cart
oven:
cart pizza ovens are prevalent in and around Carve:
cutting or slicing cooked meat into serving-size portions. Carvi
(grain de) (Fr.):
caraway (seed). Casarecci
(It.): a variety of pasta that is shaped like a very narrow twisted
and rolled tube. If it is turned on end it looks like an "S" and is typically
made into lengths of 5 cm. It is best used when serving a meat sauce and
can be baked in a casserole or served with ragú. It may also be
referred to as Cesariccia or Caserecce. Casatella
(It.): fresh and mild cheese. Casatiello
(It.): spicy bread served with eggs in a shell shape decoration,
it’s an Easter specialty of Casava (Fr.):
people in Hispanic countries use cassavas much like Americans use potatoes. There's
both a sweet and a bitter variety of cassava. The sweet one can be eaten
raw, but the bitter one requires cooking to destroy the harmful prussic
acid it contains. It's often
best to buy frozen cassava, since the fresh kind is hard to peel. Look
for it in Hispanic markets. It
doesn't store well, so use it within a day or two of purchase. A.k.a. manioc,
mandioca, tapioca root, yucca, yucca root, and Brazilian arrowroot. Casciotta
d'Urbino
(It.): the cheese from the area around the city of Caserecce
alla Siciliana
(It.): casarecci with fennel, almonds, onion, and orange
peel. Casher (Fr.):
kosher. Casing:
a synthetic or natural membrane (usually pig or sheep intestines, which
are edible) use to encase food such as sausages. Fibrous and plastic casings
are manufactured and cannot be eaten. Collagen casings are manufactured
from corium layer of split beef hides, a natural product and are edible.
Cloth casing are made of muslin and are not edible. Casque
(Fr.) (Butch.): short forequarter including breasts (lamb). Cassata
(It.): layers of ice cream with a heart of candied fruit and cream. Casse-croûte (Fr.):
break bread; slang for snack. Casserole
(Fr.): an ovenproof baking dish, usually with a tihgt-fitting
lid; also the food cooked inside it. Casserole dishes can be made from
a variety of materials including glass, china, terracotta or metal. Casserole
dishes that can be used on the hob and in the oven, eg cast iron are most
versatile. The food cooked in a casserole is usually served straight from
the dish. Casseron (Fr.):
cuttlefish. Casserons
en matelote
(Fr.): squid in red wine sauce with garlic and shallots.
Specialty from Poitou-Charentes. Cassis
(crème de) (Fr.):
black currant (black currant liqueur). Cassola (It.):
Sardinian seafood stew, usually containing Saint Peter's fish, octopus,
and red chili peppers. Cassola (It.)
(Jew.): for this old Roman Jewish dessert, fresh ricotta is beaten
with sugar and eggs, then cooked like a pancake in a hot pan with a little
olive oil until golden on both sides. Some people prefer to cook the top
side under the broiler rather than flipping the cassola. When done, cassola
is firm and brown on the outside, soft and creamy on the inside. Some elaborate
variations include cinnamon, cognac, or grated lemon zest; one even calls
for rice cooked in milk, to give the cassola a firmer consistency. Cassolette (Fr.):
usually a dish presented in a small casserole. Cassonade (Fr.):
soft brown sugar; demerara sugar. Cassopipa
(It.): in Cassoulet (Fr.):
popular southwestern casserole of white beans, including various combinations
of Cassoulet
de Cassoulet
de Castelnaudary
(Fr.): classic cassoulet dish prepared with pork. Cassoulet
de Toulouse
(Fr.): cassoulet dish prepared with lamb and sausages. Castagnaccio
(It.): chestnut flour cake. Castagne
(It.): chestnuts. Castelfranco
(It.): a fragrant dry white wine from around Castellane
(It.): a ridged shell pasta that has been rolled to form a long
oval shape. It was orginally named Paguri after a tiny crab whose shape
it resembles, which is found along the coast of Cast
iron cookware:
constructed of a heavy metal material known as cast iron, which is a good
material for cooking foods. Cast iron absorbs heat well, retaining the
warmth and distributing it evenly across the length and width of the cookware.
The material slowly absorbs the heat and slowly releases it, thus making
it a good choice for slow cooking ingredients. Cast iron may be treated
with a coating, such as porcelain enamel or be uncoated. Uncoated cast
iron requires a seasoning with oil before use, while coated cast iron most
often requires no seasoning. Cast
iron casserole:
a flameproof casserole dish with a tightly fitting lid that can be used
on the hob for browning ingredients as well as braising and stewing in
the oven. Two types of cast iron cooking vessels are available - those
with an enamel lining (often brightly coloured) and traditional black cast
iron. Cast iron casseroles are heavy and the best types have two handles
to make lifting them in and out of the oven easier. Cast iron distributes
heat evenly and retains the heat very efficiently. Cast
iron grill pan:
traditionally made from black cast iron, a cast iron grill pan has the
advantage that it retains heat very efficiently and so as food such as
chicken or meat is cooked from the heat of the grill above it is also cooked
from below. A cast iron grill pan can also be used on the hob to sear and
cook meat and fish. Castraure
(It.): small wild artichokes, most notably of the islands of the
Venetian lagoon, available in spring. Castor
sugar:
British term for superfine granulated sugar. Cast
sugar:
sugar that is boiled to the hard crack stage and then poured into molds
to harden. Casual:
see Dress-code. Casu
marzu
(It.): pungent Sardinian cheese whose name in dialect means "rotten
cheese" because of the small black worms allowed to grow in it. Casunziei
(It.): a stuffed pasta that is made into the shape of a half circle
and crimpled along the edges. This pasta is made by cutting 3-inch diameter
circles out of pasta dough, adding a teaspoon of filling to the center
and then crimpling the edges securely to keep the filling from falling
out. It is a pasta that is similar to ravioli, cappeletti or agnolotti
pasta and can be stuffed with various ingredients, such as meats, vegetables
and cheeses, and then served as a main dish with a sauce, or added to soups,
or combined with salad ingredients. Casunziei
Ampezzani
(It.): casunziei stuffed with beets, ricotta, Parmezan and
breadseed poppy. Catalogna
(It.): bitter chicory. Cataplana
(Port.): this is how Portuguese call the cooking utensil that has
two pan-shaped halves hinged together and closed with a clasp. Here all
the ingredients are mixed, giving place to a festive and colourful dish.
Prawns, shrimps, crabs, clams, chicken, lean bacon, parsley, coriander,
onions, tomatoes and green pepper are usually cooked for a minimum of two
persons. Catering:
business of supplying and servicing food (at parties and other events);
company that offers food and beverage delivery. Catering
oven:
term to describe any portable or mobile pizza oven used for catering events,
parties and festivals. Catfish:
popular white-fleshed fish with a medium-firm texture. Farm raised catfish,
widely available in supermarkets and fish stores, don't have the muddy
taste that distinguish their wild counterparts. Look for fresh catfish
with white rather than grayish flesh. Suited to almost any style of cooking,
including pan-frying, baking, oven-frying, roasting, poaching, steaming,
grilling. Catsup:
omfg. See Ketchup. Cattiatore
(It.): Italian for "hunter," this American-Italian term refers to
food prepared "hunter-style," with mushrooms, onions, tomatoes, various
herbs and sometimes wine. Chicken cacciatore is the most popular dish prepared
in this style. Also: pork salami. Cava:
a Spanish "sparkling wine". It is a centuries-old tradition carried on
in the northern areas of Cavatappi
(It.): small lengths of pasta that are twisted, curly and have small
ridges. Cavatappi resemble a small corkscrew, which makes it suitable for
serving with sauces, in salads, and in casseroles. Cavatelli
(It.): a small shell shaped pasta that has slightly rolled-in edges.
The name cavatelli is sometimes found associated with pasta that is similar
in shape to casarecci, only shorter in length, but most often it refers
to the small shell shaped pasta. It is a good pasta to serve with thick,
chunky sauces, meat sauces or in salads requiring a pasta that will hold
sauces and dressings. Cavatelli
aromatici ai pomodorini
(It.): cavatelli with cherry tomatoes, onion, peperoncino,
fennel seeds, anchovies, rucola, and pecorino Romano. Traditional
from Cavedano
(It.): chub. Cavolo
nero
(It.): Cavolo
nero is a Tuscan specialty that translates as black cabbage. Rather than
call it what it is, which is Tuscan kale, seed companies are labeling it
Lacinato and Dinosaur Kale. It's a green with a tangy bite that leaves
an almost sweet aftertaste. Braise it with onion and garlic, add small
amounts of water to the pan until the greens are meltingly tender. It's
great in soups, especially with beans, and wonderful with pork or on its
own. Caul
fat:
the stomach lining of pork which is used in place of back fat for pâtés
and to encase crèpinettes. Cauliflower:
a member of the cabbage family (Brassica oleracea); has a head (called
a curd) of tightly packed white florets (a purple variety is also available)
partially covered with large waxy, pale green leaves on a white-green stalk;
some varieties have a purple or greenish tinge. Cava
(Sp.): a sparkling wine, usually from Penedés made in accordance
with the méthode Champenoise and aged at least nine months. Cavaillon (Fr.):
a town in the Cavatappi
(It.): a type of pasta shaped like a short, slender corkscrew. Cavatelli (It.):
a shell shaped pasta with a good texture. Caviale
(It.): caviar. Caviar:
the salted roe of sturgeon. Grading for caviar is determined by the size
and color of the roe and the species of the sturgeon. Beluga caviar,
which is the most expensive of the three types of caviar, are dark gray
in color and are the largest eggs. Ossetra caviar is light to medium brown
and are smaller grains than beluga. Sevruga caviar is the smallest grains,
the firmest in texture and are also gray in color. Pressed caviar is made
of softer, lower quality eggs and have a stronger, fishier flavor. The
term malossol is used to describe the amount of salt used in the initial
curing process. The roe from other fish such as salmon, lumpfish, and whitefish
are not considered caviar, regardless of their label. They should be addressed
as roe. Caviar should be served as simply as possible. Traditional accompaniments,
inspired by the Russians, are sour cream, blinis, and ice-cold vodka. Lemon
and minced onion are often served with caviar, but their flavors will only
detract from the pure delicate flavor of the caviar. Red caviar is the
salted roe of salmon, and considered a less desirable substitute. Caviar
d'aubergine (Fr.):
cold seasoned eggplant puree. Caviar
du Puy (Fr.):
green lentils from Le Puy, in the Caviar
spoon:
a serving spoon that is small in size and made from materials that will
not mix with the caviar to affect the taste and flavor of the fish eggs.
Typical materials that work well are gold or gold plated, mother of pearl,
and natural animal horn. Cavolata
(It.): pig's feet and cauliflower soup, from Cavoletti
di Bruxelles
(It.): Cavolfiori
(It.): cauliflowers. Cavoli
di Bruxelles
(It.): Cavolini
di Bruxelles
(It.): Cavolo (It.):
cabbage. Cavolo
farcito con salmone (It.):
cabbage stuffed with salmon. Cavolo
nero
(It.): lit.: “black cabbage”. Italian cabbage with dark green leaves
that have a strong flavor. It can be used as in all cabbage recipes but
it is particularly favored used as a vegetable in soups or fried in olive
oil with garlic and chilies. Cayenne
pepper:
a hot pungent peppery powder blended from various ground dried hot chilies
and salt, has a bright orange-red color and fine texture; also known as
red pepper. Also: dried thin, short chile with a bright red color, thin
flesh and hot, tart acidic flavor. Cazuelas:
casserole-style dishes; ideal for long, slow cooking, either in the oven
or on top of the stove; can also be used as serving dishes. The pots vary
in size from 4 inches up to 20 inches in diameter. Cazuelas are partially
glazed and used most often to prepare meat and poultry stews, fish or seafood
dishes, noodle and pasta dishes, potato gratins, paellas, and vegetable
ragouts. Cazmarr
(It.): Cébette (Fr.):
a mild, leek-like vegetable, sliced and eaten raw, in salads; native
to the Cebiche (Fr.):
seviche; generally raw fish marinated in limejuice and other seasonings. Cebollas
(Sp.): onions. Ceci
(It.): chickpeas. Also: garbanzo beans. Cédrat (Fr.):
a variety of Mediterranean lemon. Cedrata
(It.): citron lemonade. Cedro
(It.): citron. Cefalo
(It.): grey mullet. Céleri
(en branche) (Fr.):
celery (stalk). Celeriac:
a European celery with a thick stem base, which can be prepared in the
same way beets are. It is also called celery root, celery knob and turnip-rooted
celery. This knobby, brown vegetable is the root of a special celery cultivated
specifically for its root, with a firm texture and a clean, sweet flavor
of celery. Celeriac must be peeled before using. It's popular in Céleri-rave (Fr.):
celeriac, celery root. Céleri
remoulade (Fr.):
popular first-course bistro dish of shredded celery root with tangy
mayonnaise. Celery:
developed in 16th-century Celery
salt:
a seasoning blend of ground celery seeds and salt. Celery
seeds:
the seeds of the herb lovage; they are small and brown and are used in
pickling and as a flavoring. Celeste:
a fig cultivar. A.k.a. Blue Celeste, Honey Cellentani (It.):
a pasta tube that has been twisted to resemble the shape of a corkscrew. Cellophane
noodles:
noodles made from the mung bean, the same bean from which bean sprouts
grow. Found in oriental markets and some supermarkets. Also called glass
noodles, sai fun, bean threads, and long rice. Celsius
scale:
a scale for measuring temperature. On the Celsius scale, which is named
for the Swedish astronomer that proposed it, pure water freezes at 0°
and boils at 100°. Impurities and minerals in water (such as salt)
change the temperature at which water freezes or boils. The Cena
(It.): supper/dinner. Cenare
(It.): to have dinner/supper, to dine. Cencioni
(It.): translated as "little rag" this pasta is oval shaped with
a slight upward curl in the form of a small boat hull. Traditionally made
with a rustic and rough texture, the ribs on this pasta work well to hold
a variety of hearty pasta sauces. Cencioni has a chewy consistency for
main dishes or salads. Also: cenci. Cendre
(sous la) (Fr.):
ash (cooked by being buried in embers); some cheeses made in wine-producing
regions are aged in the ash of burned rootstocks. Centerbe
(It.): lit. "hundreds of herbs," centerbe is a digestive from Abruzzo
made by infusing a variety of medicinal herbs, some say as many as one
hundred (which explains the name), in alcohol. It has a very high alcoholic
content, usually 32 proof. Cèpe (Fr.):
large, meaty wild boletus mushroom. See also Porcini. Cèpes
fine (Fr.):
delicate, flap mushrooms; specialty from Poitou-Charentes. Cephalopod:
a mollusk, like octopus and squid, which has eight or ten sucker-bearing
appendages originating from the head, and an internal shell. Cepola
(It.): red bandfish. Cerdo (Sp.):
pork. Cerdon (Fr.):
Bubbly (pétillant) rosé wine from the Bugey. Cereal:
an edible grain and seed, originating from barley, maize, cornmeal, corn,
millet, oats, quinoa, rice, rye, sago, triticale, wheat, couscous and semolina. Cereal
cooker:
rectangular-shaped unit with heated water bath, having one or more openings
in top with lug holders, into which pots with lugs are fitted to prevent
the pot from coating. Cooker may be gas-, electric-, or steam-heated. Unit
may be floor- or wall-mounted and equipped with water filler and gauge. Céréale (Fr.):
cereal. Cerf (Fr.):
stag, or male deer. Cerfeuil (Fr.):
chervil. Cerfoglio
(It.): chervil. Cerise (Fr.):
cherry. Cerise
noire (Fr.):
black cherry. Çerkez
tavugu
(Turk.): Circassian chicken with paprika-laced walnut sauce. Cerneau (Fr.):
walnut meat. Cernia
(It.): grouper. Certosino
(It.): mild, soft, spready cheese. Cervelas (Fr.):
garlicky cured pork sausage; now also refers to fish and seafood sausage. Cervella
alla Villeroy
(It.): brains Villeroy style (dipped in Villeroy sauce and
breaded). Cervelle(s) (Fr.):
brain(s), of calf or lamb. Cervelle
de canut (Fr.):
a soft, fresh herbed cheese known as silkworker's brains; specialty
of Cerveza
(Sp.): beer. Cervo
(It.): stag, venison. Cespo
(d'insalata)
(It.): lettuce. Cesta
(It.): basket, any number of baskets. Bag lunch, often sold at railroad
stations or prepared by hotels on request. Cestini
di riso
(It.): rice nests. Céteau(x) (Fr.):
small ocean fish, solette or baby sole, found in the Cetrioli (It.):
cucumbers. Cucumbers with yoghurt and mint is a traditional antipasto,
while cucumbers in a béarnaise sauce is a well-known contorno. Cetriolini
sottaceto
(It.): gherkins. Cevapcici
(Yug.): a skinless sausage, made from ground lamb and pork (sometimes
just beef), garlic, pepper, salt, baking soda, egg white, and hot paprika.
No sauce please. Cévenole,
à la (Fr.): Ceviche
(Sp.): raw seafood combined with limejuice; the juice "cooks" the
seafood by combining with its protein and turning it opaque. Also: cebiche
or seviche. CFA:
Centre de Formation d’Apprentis. Chablis:
a white wine that is made from Chardonnay grapes. Cha
chian mien
(Chin.): noodles with meat sauce. Individual portions of hot cooked
noodles are placed in bowls, topped with shredded vegetables, and spooned
over with a thick meat sauce. Chafing
dish:
a dish or appliance that sits within heated water to keep food warm during
serving. Sort of bain-Marie utensil for at home or in catering. Cha
gio
(Vietn.): deepfried spring rolls. Chai
chow fan
(Chin.): fried rice with vegetables (vegetarian dish). Chaîne
des Rôtisseurs
(Fr.): an international gastronomic society founded in Chair
à saucisses
(Fr.): farce of lean pork and pork fat, or pork sausage mix. Chakchouka (Arab.):
cooked vegetables with eggs. Chakhokhbili
(Rus.): Georgian dish of chicken with wine and spices. Challah
(Jew.): a rich egg bread, often made as a braided loaf. Challah
is a traditional bread made for the Jewish holidays. Chalupas
(Sp.): little boats or little canoes; fried corn tortillas in the
shape of a boat or basket containing shredded chicken or beans topped with
salsa, guacamole or cheese. Chalutier (Fr.):
trawler; any flat fish caught with a trawl. Chambérat
(Fr.): fruity-tasting cheese; made as a flat, pressed disk. Chambertin
(Fr.): one of the top Grand Cru red wine vineyards of Chambolle-Musigny
(Fr.): a wine village, or commune, in the Grand
Cru of the north, Musigny Blanc. Chambrer
(Fr.): term used to describe the gradual raising of the temperature
of wines from the cool wine cellar to room temperature. Slightly warmer,
the wine flavor is more pungent. Chametz
(Jew.): leavened foods, prohibited on Passover. Chamim
(Jew.): see Cholent. Chamomile:
herb with finely cut, fern like leaves and miniature white and gold, or
completely yellow, daisy heads, and commonly purchased as a tea. Many people
use it with steam inhalation. Champ
(Ir.): a classic dish that combines vegetables with hot mashed potatoes.
It is made by mixing either peas, chives or sautéed onions or spinach
into hot mashed potatoes, then making a depression in the center of each
serving and filling with melted butter. To eat it, you dip each forkful
into the butter first. Champagne
bottle:
how to open the bottle? Remove the foil, undo the wire muzzle and incline
the bottle by grasping the cork firmly with your hand. Then turn the bottle
itself by holding it at the base, while allowing the cork to gradually
and carefully rotate out of the bottle’s neck. Fill the glasses no more
than two-thirds full. Champagne
bucket:
a container in which the Champagne
cork:
this is a little different from other corks. Slightly larger (31mm across,
it is made from three pieces of cork sandwiched together. The mushroom
shaped head protrudes from the top of the bottle, allowing the wine drinker
to get a good grip on it when easing it out. Champagne
flute:
a flute is a tall thin glass with straight sides. Flutes are the best type
of glasses in which to serve Champagne
vinegar:
this light and mild vinegar is a good choice if you want to dress delicately
flavored salads or vegetables. Mix it with nut or truffle oil to make a
sublime vinaigrette. Champenoise (Fr.):
see Méthode Champenoise. Champêtre (Fr.):
rustic; describes a simple presentation of a variety of ingredients. Champignon (Fr.):
mushroom with a delicate flavor; also called coulemelle, cocherelle,
and grisotte. Champignon
de bois (Fr.):
wild mushroom, from the woods. Champignon
de Paris (Fr.):
most common cultivated mushroom. Champignon
sauvage (Fr.):
wild mushroom. Champvallon,
côtelette d'agneau (Fr.):
traditional dish of lamb chops baked in alternating layers of potatoes
and onions; named for a village in northern Chana
( Chang
dau ngau yook see tong
(Chin.): soup with beef and green peas. Channa
( Channel:
to create small v-shaped grooves over the surface of fruits or vegetables
for decorative purposes using a canelle knife. The fruit or vegetable is
then sliced, creating a decorative border on the slices. Chantaboon
(Thai): see Wide rice noodles. Chanterelle (Fr.):
prized pale orange wild mushroom; also called girolle and egg mushroom.
The whole mushroom is edible and is favored for its exquisite flavor and
firm texture when cooked. Chao
(Chin.): stir-frying, the classic Chinese cooking method. Quick
cook over high heat in a small amount of oil, toss and turn the food when
it cooks. In stir-frying, the food should always be in motion. Spread it
around the pan or up the sides of the wok, then toss it together
again in the center and repeat. This method allows meats to stay juicy
and flavorful, vegetables to come out tender-crisp. There are variations,
of course, but the basic pattern for many Chinese dishes is to pre-heat
the pan or wok (a drop of water will sizzle when it's hot enough), add
the oil and heat it, stir- fry the meat, remove it, stir-fry the vegetables,
return the meat to the pan, add sauce and seasonings, thicken the sauce
and serve. Since stir -frying is a last-minute operation, one or two stir
-fry dishes in one meal is the rule. Chaos:
cooking in a professional kitchen is grueling work. The hours are long,
the work at night, and the performance anxiety high. Some people thrive
on it. A restaurant kitchen usually operates in crisis mode. Nowhere is
teamwork and leadership more tested than in the fiery atmosphere of a top
kitchen. The kitchen staff and waiters in any successful restaurant are
part of a complex and enormously hierarchical management system. It was
the famous 19th century chef Auguste Escoffier who devised the ‘Brigade
de Cuisine’ or kitchen brigade system. The team is trying to produce
something that they’re all proud of and if you get bollocked in the middle
of service don’t take it personally. Just turn around and push on. At the
end of the day your colleagues will still have a drink with you. There
is minimal talking in the kitchen. 'The ‘yes chef’ thing is about being
sure you are understood. Because there is no time to delay or back chat.
Four minutes can be late and a misunderstood command can mean the whole
table goes in the bin. A chef de cuisine has got to trust the brigade
that he is leading. He has to bring them on, keep hold of them, motivate
them, evolving them and increasing their responsibilities. After all, they
spend more time together in the kitchen than with their families. When
people are working under difficult and even degrading conditions, it's very
useful to make everyone concerned feel like a member of the culinarian
elite, however debauched. Chaource (Fr.):
soft and fruity cylindrical cow's-milk cheese, with a 50 percent fat
content; takes its name from a village in Chapati
( Chapeau (Fr.):
hat; small round loaf, topped with a little dough hat. Chapelle-Chambertin
(Fr.): a Grand Cru vineyard for red wine in the northern
section of Chapelure (Fr.):
breadcrumbs. Chapon (Fr.):
capon, or castrated chicken. Chapon
de mer (Fr.):
Mediterranean fish, in the rascasse or scorpion-fish family. Chapon
farci en chartreuse
(Fr.): chapon de mer with mussels and a chartreuse
of tomatoes, carrots, shallots, mushrooms, celery, potatoes, garlic, fennel
and bay laurel. Char:
a.k.a. Arctic char, alpine trout, and salmon trout. Flesh color ranges
from white to orange-pink to deep red. The flavor is strong and has been
described as a cross between salmon and trout (char is related to both);
texture ranges from flaky to firm. Sold as whole fish and fillets. Prepare
it as you would salmon, which is versatile and responds well to baking,
broiling, frying, grilling, poaching, and steaming. Whole fish can be stuffed
prior to baking. Whole fish should look alive, with skin that is shiny
and bright. Make sure your fish has not been sitting too long in the market;
smell for freshness. Since most char is farm-raised, fillets are usually
of excellent quality, although one should always check for bruises and
browning. Charbon
de bois, au (Fr.):
charcoal-grilled. Charcutier
(Fr.): butcher specialized in pork preparations that are
cured, smoked or processed. Also: a partie in a large restaurant
kitchen. Charcuterie
(Fr.): the variety of pork preparations that are cured, smoked,
or processed. This includes sausages, hams, pates, and rillettes. This
term may also imply the shop in which these products are sold and the butchers
who produce it. Chard:
essentially beets grown for leaves rather than roots, chard has a thick
white, pink, or red midrib and leaves that vary from deep green to green
with scarlet veins. Chard has a distinctive, acid-sweet flavor. Chardonnay:
is considered the world's most popular dry white wine. Chardonnay has become
almost synonymous in the mass market with a generic "glass of white wine." Charentais (Fr.):
variety of sweet cantaloupe, or melon, originally from the Charentes,
on the Char-grill:
to cook food in a ridged griddle pan until it has slightly blackened, charred
lines running across it. The ridges or grooves in a good griddle pan should
be straight and quite deep so that the food to be cooked (usually meat,
fish, vegetables or fruit) can sit above the fat in the pan. Char
kway teow
(Mal., Chin.): fried rice noodles. Charlie
Taylor:
a butter substitute of sorghum and bacon grease. Charlotte
Malakoff
(Fr.): classic dessert with a lining of ladyfingers and a
center filling of a soufflé mixture of cream, butter, sugar, a liqueur,
chopped almonds, and whipped cream. It is decorated with strawberries. Charmoula
(Arab.): a sauce and marinade used in Middle Eastern cooking made
of stewed onions flavored with vinegar, honey and a spice mixture called
"rasel hanout". This is a complex spice mixture containing cinnamon, black
pepper, cloves, cumin and sometimes paprika and coriander. This sauce is
used on meat and fish and can even be adjusted to make a unique vinaigrette. Charolais (Fr.):
area of Burgundy; light colored cattle producing high-quality beef;
also, firm white cylinder of cheese made with goat's or cow's milk, or
a mixture of the two. Charoset
(Jew.): also: haroseth. Mixture of apples, cinnamon, honey and wine
(Ashkenazic version) or dried fruits and raisins (Sephardic version) eaten
on Passover. Symbol of the mortar used by the Israelites while they were
slaves in Charred:
food that has been cooked until the outer layer has an attractive edible
blackened appearance, known as charred, e.g. cook the salmon in a ridged
griddle pan until it has seared, slightly charred lines running across
it. Also: char-grilled. Chartreuse (Fr.):
dish of braised meat, poultry, fowl (partridge), shellfish or fish,
and cabbage, tomatoes, carrots, onion, lettuce, and garlic. Also herb and
spiced-based liqueur made by the Chartreuse monks in the Savoie. This liqueur
des Pères Chartreux is said to contain over 125 ingredients. It
comes in two colors: green Chartreuse and the sweeter and less potent yellow
Chartreuse. Cha
siu
(Chin.): barbecued pork with thick sauce of soybeans, honey, vinegar,
tomato paste, chilis, garlic and other spices. Cha
siu bao
(Chin.): steamed pork buns. Cha
siu faan
(Chin.): slices of roast pork and sauce, served with white rice. Chasoba
(Arab.): buckwheat noodles. Chassagne-Montrachet
(Fr.): a white wine making village in the Côte de Beaune
in Chasseur (Fr.):
hunter; also, sauce with white wine, mushrooms, shallots, tomatoes,
and herbs. Châtaigne (Fr.):
chestnut, smaller than marron, with multiple nutmeats. Château
(Fr.): in Château
bottled:
wine bottled at the château where it was grown and made. Usually
this means a superior wine, one with a distinct flavor of its own. Châteaubriand (Fr.):
thick filet steak, traditionally served with sautéed potatoes
and a sauce of white wine, dark beef stock, butter, shallots, and herbs,
or with a béarnaise sauce. A very fillet of beef, exceedingly tender
and juicy, cut laterally from the heart of the tenderloin, grilled or sautéed
and simply sauced. Many restaurants claim their châteaubriand to
be the head of the tenderloin, cut for two, which is roasted and carved
tableside. Some say the sauce was made with reduced white wine, shallots,
demi-glace, butter and lemon juice. It is agreed that the steak was originally
served with château potatoes. Château
potatoes:
small olive shaped pieces of potato sautéed until browned. Châtelaine,
à la (Fr.):
elaborate garnish of artichoke hearts and chestnut purée, braised
lettuce, and sautéed potatoes. Chaud(e) (Fr.):
hot or warm. Chaud-froid (Fr.):
hot-cold; cooked poultry dish served cold, usually covered with a cooked
sauce, then with aspic. Chaudrée (Fr.):
Atlantic fish ragout, often including sole, skate, small eels, potatoes,
butter, white wine, and seasoning. Specialty of Poitou-Charentes. Chauquehue
(Sp.): blue cornmeal mush. Chausson (Fr.):
a filled pastry turnover, sweet or savory. Chayote
(Sp.): also called mirliton, vegetable pear, christophine and brionne.
A pear shaped, pale or apple green squash (it actually is a form of summer
squash), with firm flesh of a paler green. The taste is reminiscent of
a cucumber. It is a relative of the gourd. If small, they do not require
peeling. They are used in Latin American cooking. Chayote may be eaten
raw or cooked as you would any summer squash. Chayotes should be not just
firm, but downright hard and dark green for the best flavor. Stored in
the vegetable bin they'll keep for weeks. CHB:
Cours Hôtelier de Besançon. Chebourek
(Rus.): cheboureki are small fried pies with meat filling. It’s
a Caucasian dish. Cheddar,
American:
a firm cheese made from whole cow's milk (generally pasteurized) produced
principally in Cheese:
dairy products made from milk curds separated from the whey; numerous varieties
are found worldwide. Cheeseburger:
a traditional grilled sandwich that consists of ground meat made into a
patty, cooked, topped with a slice of cheese, and placed between two halves
of a bun to create this favorite international food. Typically made with
ground beef, the meat is produced by grinding and blending together various
cuts of beef including meat from the shoulder, brisket, and loin. However,
this sandwich can also be made with a variety of ground meats other than
beef, such as buffalo, chicken, lamb, pork, and turkey to name a few. Cheesecake:
there are hundreds of different cheesecake recipes. The ingredients are
what make one cheesecake different from another. The most essential ingredient
in any cheesecake is cheese (the most commonly used are cream cheese, Neufchatel,
cottage cheese, and ricotta.) The classical American cheesecake consists
of butter, graham crackers, sugar, cream cheese, eggs, vanilla, sour cream,
often topped with strawberries, blueberries and raspberries. Cheesecloth:
thin 100% cotton cloth with fine or course weave. Originally used for wrapping
pressed cheese and meat, now used
to strain liquids or sauces, to hold herbs such as bouquet garni, to keep
fish contained while poaching, and for draining the liquid from solid and
semi-solid ingredients, such as cheese curds and yogurt. It is durable
and very resistant to falling apart from the heat of hot liquids. Cheese
grater:
a hand-held implement that is used to produce small pieces of hard cheese
from a single block. A grater is usually made from metal and consists of
a vertical slope with equal-sized holes with sharp edges. The cheese is
passed over the holes which cut the cheese to produce shreds. A grater
may have more than one surface in order to produce different-sized shreds.
Grated cheese is used in a variety of different dishes including omelettes,
pies, pasties and sauces, it is also sprinkled over a range of meals, eg
pasta dishes, soups, salads and baked potatoes. A cheese grater can also
be used to grate other ingredients such as raw carrot or apple for salads. Chef
(Fr.): cook. Also: the cook in charge. Chef
aboyeur
(Fr.): chef de partie in a brigade system, head of
the partie (station) in the kitchen that is responsible for timing
the preparation of a table's order so that all of the various components
from the different stations are completed at exactly the same moment. Chef
boulanger (Fr.):
chef de partie in a brigade system, head of the partie
(station) in the kitchen that does the butchering. Works under the garde-manger. Chef
boucher
(Fr.): chef de partie in a brigade system, head of
the partie (station) in the kitchen that bakes the bread. Works
under the pâtissier. Chef
charcutier
(Fr.): chef de partie in a brigade system, head of
the partie (station) in the kitchen that is in charge of curing,
smoking and processing pork. Works under the garde-manger. Chef
chocolatier
(Fr.): chef de partie in a brigade system, head of
the partie (station) in the kitchen that makes the chocolate and
decorates desserts with it. Works under the pâtissier. Chef
communard
(Fr.): chef de partie in a brigade system, head of
the partie (station) in the kitchen that prepares the food for the
kitchen staff. Chef
cucina
(It.): chef de cuisine in an Italian kitchen. Though he may
not own the place, he has often the function of patron Chef
de bain-Marie
(Fr.): chef de partie in a brigade system, head of
the partie (station) in the kitchen that keeps warm prepared soups,
sauces and vegetables. Chef
de cuisine
(Fr.): executive chef in a brigade system. Also: head
chef. Coordinates activities of and directs indoctrination and training
of chefs and other kitchen workers engaged in preparing and cooking foods
in hotels or restaurants to ensure an efficient and profitable food service.
Plans or participates in planning menus and utilization of food surpluses
and leftovers, taking into account probable number of guests, marketing
conditions, popularity of various dishes, and recency of menu. Estimates
food consumption, and purchases or requisitions foodstuffs and kitchen
supplies. Reviews menus, analyzes recipes, determines food, labor, and
overhead costs, and assigns prices to menu items. Directs food apportionment
policy to control costs. Supervises cooking and other kitchen personnel
and coordinates their assignments to ensure economical and timely food
production. Observes methods of food preparation and cooking, sizes of
portions, and garnishing of foods to ensure food is prepared in prescribed
manner. Tests cooked foods by tasting and smelling them. Devises special
dishes and develops recipes. Hires and discharges employees. Familiarizes
newly hired chefs with practices of restaurant kitchen and oversees training
of cook apprentices. Maintains time and payroll records. Establishes and
enforces nutrition and sanitation standards for restaurant. Chef
de garde
(Fr.): duty chef. Chef
de nuit
(Fr.): night chef. Chef
de partie
(Fr.): chef in a brigade system, head of one of the
parties (stations) in the kitchen. He may be a chef specialized
as a larder cook, butcher, pastry cook, sauce cook, roast cook, relief
cook, side-dish cook, breakfast cook, canteen cook or fish cook. Although
his “title” is chef de partie, his function may be chef rôtisseur,
or any other partie in the brigade system. Chef
de rang
(Fr.): a senior waiter in a modified brigade system, who
works under a chef de salle within a restaurant. See also maître
d’hôtel, gérant, demi-chef de rang, and
commis de rang. Chef
de salle
(Fr.): station headwaiter who works under a gérant
in a modified brigade system. See also maître d’hôtel,
chef de rang, demi-chef de rang, and commis de rang.
Also: Chef d’étage. Chef
d’étage
(Fr.): see Chef de salle. Chef
de vin
(Fr.): see Sommelier. Chef
entremetrier
(Fr.): chef de partie in a brigade system, head of
the partie (station) in the kitchen that is in charge of vegetables,
pasta, and foods made of flour, eggs and cheese. He supervises the potager. Chef
friturier
(Fr.): chef de partie in a brigade system, head of
the partie (station) in the kitchen that is responsible for deep
fried foods. He works under the saucier. Chef
froitier
(Fr.): chef de partie in a brigade system, head of
the partie (station) in the kitchen that specializes in cold savory
dishes. He works under the garde-manger. Chef
garde-manger
(Fr.): chef de partie in a brigade system, head of
the partie (station) in the kitchen that is in charge of the cold
pantry, from which issues forth hot and cold hors d'oeuvres, salads, garnishes,
fruit and vegetable carvings, chaud-froids and aspics, forcemeats, pâtés
and other cold preparations. He also supervises the froitier and
the boucher. Next in line after the saucier for command. Chef-gérant
(Fr.): also: chef cuisinier gérant. A manager that is both
heading the kitchen and the restaurant, and has much direct contact with
customers and kitchen staff. In the chef-gérant system the role
of the chef de cuisine is less glorious than in a normal brigade
system. With a chef-gérant the chef de cuisine is merely a foreman,
a gaffer, a primus inter pares. The same applies to the headwaiter(s).
A good chef-gérant is as easy as Sunday morning. He acts like he
owns the place and wants to keep the customer satisfied. He is personal
and attentive, friendly but not over-familiar. See also: Chef-patron. Chef
glacier
(Fr.): chef de partie in a brigade system, head of
the partie (station) in the kitchen that makes the ice cream and
prepares ice cream desserts. He works under the pâtissier. Chef
grillardin
(Fr.): chef de partie in a brigade system, head of
the partie (station) in the kitchen that does the grilling. He works
under the saucier. Chef
hors d’oeuvrier
(Fr.): chef de partie in a brigade system, head of
the partie (station) in the kitchen that prepares hors d’oeuvres.
He works under the saucier. Chef
pâtissier
(Fr.): chef de partie in a brigade system, head of
the partie (station) in the kitchen that is in charge of all basic
desserts, hot desserts, cold desserts, frozen desserts and hot and cold
pastries. He supervises the boulanger, the chocolatier and
the glacier. Chef-patron
(Fr.): a chef-gérant that actually owns the restaurant.
Also: patron cuisinier or patron chef. If he calls himself
a chef-patron and he isn’t socializing with the customers, he doesn’t really
understand the character of a chef-patron approach. Chef
poissonier
(Fr.): chef de partie in a brigade system, head of
the partie (station) in the kitchen that takes care of fish, shellfish,
etc. He works under the saucier. Chef
potager
(Fr.): chef de partie in a brigade system, head of
the partie (station) in the kitchen that makes soups. He works under
the entremetrier. Chef
rôtisseur
(Fr.): chef de partie in a brigade system, head of
the partie (station) in the kitchen that is responsible for meats
and roasts, in the oven and on the spit. He works under the saucier. Chef
saucier
(Fr.): chef de partie in a brigade system, head of
the partie (station) in the kitchen is responsible for making the
fish, sautéed dishes, stews, hot hors d'oeuvres, hot entrees and
sauces. He commands after the sous-chef. Chef’s
hat:
also Toque blanche. In the hierarchy of the brigade system the highest
chefs wear the highest hats. No chef will wear a higher hat than the chef
de cuisine. Chef's
knife:
an all purpose kitchen knife that is used for most types of chopping, dicing
and slicing with a blade that ranges in length from several inches to 12
inches in length. The smaller sized knives are typically referred to as
mini chef's knives while the longer lengths are known as traditional chef's
knives. The heft, weight and balance of this knife allows it to be used
for heavy duty work with thicker cuts of vegetables, fruits and meats.
This knife may also be referred to as a French knife. Chef's
pan:
a medium depth pan that generally has flared or rounded sides but is sometimes
found with straight sides. It has a flat bottom and wide mouth, which accelerates
the evaporation of liquids. A chef's pan most often will have a long handle
and a tight fitting cover. It is made of a metal with a thick ground base
that allows temperature changes to occur rapidly as the level of the heat
applied to it changes, either increasing or decreasing for the best heat
conduction. Chef's pans are available in a variety of sizes such as 2,
3, 4, 5, or 6 quart. The height of the sides make it easier for sautéing,
frying or steaming greater amounts of foods, allowing sufficient space
for turning and stirring of the contents. Chef's pans are very similar
to saucier pans and either pan can be used interchangeably. Chef
tournant
(Fr.): chef de partie in a brigade system, head of
the partie (station) in the kitchen that can fill in at any station
should the cooks become backed-up during service, or should someone not
show up to work. Chef
trancheur
(Fr.): chef de partie in a brigade system, head of
the partie (station) in the kitchen that cuts and carves meat and
fish that is cooked as a whole. He works under the saucier. Chemical
leaveners:
a leavener such as baking soda, baking powder, or baking ammonia, which
releases gases produced by chemical reactions. Chemise,
en - (Fr.):
usually wrapped with pastry. French word for "shirt" or "vest," and
the term refers culinarily to a food that is wrapped or coated - such as
wrapped in pastry, or coated with a sauce or aspic. Also: chemisé. Chenin
blanc:
a widely produced white wine. A grape varietal, used in the production
of white wine, originating in the Cheppia
(It.): twaite shad. Chermoula:
see Charmoula. Cherry:
a small stone fruit from a tree of the Prunus genus, grown in temperate
climates worldwide; there are two principal types: sour and sweet; both
types are generally available fresh, dried, canned and frozen. Cherry
brandy:
liquor made from the juice of ripe, dark cherries and distillate of fermented
cherry juice. Cherrystone
clams:
one of the largest clams — it's not unusual to find them 5 inches wide,
although ours are typically three inches. It's found all down the eastern Cherry
tomato:
a small spherical tomato with a bright red or yellow skin; the yellow-skinned
variety has a less acidic and blander flavor than the red-skinned variety. Chervil:
a mild-flavored member of the parsley family, this aromatic herb has curly,
dark green leaves with an elusive anise flavor. Though most chervil is
cultivated for its leaves alone, the root is edible and was, in fact, enjoyed
by early Greeks and Romans. Today it is available dried but has the best
flavor when fresh. Both forms can be found in most supermarkets. It can
be used like parsley but its delicate flavor can be diminished when boiled. Chestnut:
the nut of the sweet chestnut tree (Castanea sativa); edible when
cooked, it has a dark brown outer shell, a bitter inner skin, a high starch
content and is used in savory and sweet dishes. Chestnuts can also be roasted. Cheval (Fr.):
horse, horse meat. Chevalier-Montrachet
(Fr.): a Grand Cru vineyard for white wine (Chardonnay) in Cheveux
d'ange (Fr.):
angel's hair; thin vermicelli pasta. Chèvre
(fromage de) (Fr.):
goat (goat's-milk cheese). Chèvres can vary in maturity (and
strength of flavor) and range in texture from moist and creamy to dry and
semi-firm. They come in a variety of shapes including cylinders, discs,
cones and pyramids, and are often coated in edible ash or leaves, herbs
or pepper. Chevreau (Fr.):
young goat. Chevrettes
(Fr.): local Atlantic coast name for crevettes (shrimps). Chevreuil (Fr.):
young roe buck or roe deer; venison. Chevrier (Fr.):
small, pale green, dried kidney-shaped bean, a type of flageolet. Chevrotin
du Bourbonnais
(Fr.): cheese with a truncated cone and creamy tasting. Best
in summer and autumn. Also known as Conne. Chewy:
wines with unusual thickness of texture or tannins that one almost "chews"
before swallowing. Chiacchiere
(It.): strips of fried or baked pastry dusted with powdered sugar,
traditional during Carnevale, known by various names. Chianti
(It.): a classic dry red wine of Chiaretto
del Garda (It.):
the red wines around Chiboust
(Fr.): a custard made originally as the filling for the gateaux
Saint-Honor, consisting of pastry cream lightened with Italian meringue
and stabilized with gelatin. Chicharrones,
chicharron
(Sp.): pork cracklings; crisp-fried pork rinds. Chichi (Fr.):
doughnut-like, deep-fried bread spirals sprinkled with sugar; often
sold from trucks at open-air markets; specialty of the Chicken:
any of several varieties of common domestic fowl used for food as well
as egg production; has both light and dark meat and relatively little fat.
A broiler or fryer chicken is slaughtered when 13 weeks old; has a soft,
smooth-textured skin, relatively lean flesh, flexible breastbone and an
average market weight of 3.5 pounds (1.5 kg). A roaster chicken is slaughtered
when 3 to 5 months old; has a smooth-textured skin, tender flesh, a less
flexible breastbone than that of a broiler and an average market weight
of 3.5 to 5 pounds (1.5 to 2 kg). Chicken,
chopping raw chicken Chinese style:
this requires a strong and steady arm, good aim, a sharp, heavy chopper
and, equally important, a sturdy wooden chopping board. It is not merely
a matter of jointing the bird, as each joint is also cut through the bone
into mouth-sized pieces. First bend the wings and legs away from the body
and with a sharp knife detach where they join the body. Do not divide wings
at middle joint or thigh from drumstick. Lay them flat on the board and
chop each wing into 3 pieces, each leg and thigh into 5, using decisive
strokes. Cut on either side of the joints, not through them. Separate breast
from back. Divide breast down the middle and chop each half into 3 pieces.
It is a good idea to wipe the cut ends of the bone with a wad of damp paper
towels to remove any splinters. Except
for the succulent little 'oysters' of dark meat, the bony back does not
yield serving pieces but, together with the neck, it can be used for stock.
Freeze these portions until you have at least a kilogram, then make chicken
stock according to the recipe. Freeze the stock in portions convenient
to the quantities you usually cook. Chicken,
cutting a chicken for curry:
when the recipe says to cut a chicken into 'curry pieces', it simply means
cutting the pieces smaller than joints. This is done so the spices can
more readily flavour the meat. The cuts are placed differently to the Chinese
method. First
joint the chicken, then cut the breast in halves and cut each half in two
again. Chop each thigh in two, but leave the drumsticks whole unless they
are very large. Divide the wings at the middle joint, leaving the wing
tips attached. Cut back into 4 pieces, and add to curry for flavour, but
do not count as serving portions. Neck and giblets are also included. Chicken,
cutting a cooked chicken Chinese style:
divide in half down the centre with a sharp cleaver. Place each half, cut
side down, on a heavy wooden chopping board and chop crossways into strips.
It is easier if the wing and leg are detached from the body first and chopped
as for the raw chicken - wings into 3 pieces, legs into 5 pieces, cutting
either side of the joints. The rest of the chicken is much easier to chop
into roughly 2.5 cm (1 in) strips when the legs and wings are done separately.
Re-assemble bird on serving plate. It will never look as good as before
you took to it with the chopper, but is certainly easier to serve and eat
when cut this way. A few sprigs of coriander will cover a multitude of
mis-aimed chops! Chicken Chicken Chickpea:
a somewhat spherical, irregular-shaped pea-like seed of a plant (Licer
arieinum) native to the Mediterranean region; has a buff color, firm
texture and nutty flavor; used in Mediterranean and Middle Eastern cuisines
in soups, stews and salads, it is also roasted and eaten as a snack. A.k.a.
ceci and garbanzo bean. Chicon:
a single bulb of chicory. Chicons
du Nord
(Fr.): Belgian endive. Chicorée
(frisée)
(Fr.): a bitter salad green (curly endive); also chicory,
a coffee substitute. Chicorée
de Bruxelles
(Fr.): Belgian endive. Chien
(Chin.): shallow frying. Shallow frying requires medium heat and
a longer cooking time than deep frying. After heating sufficient oil to
cover the entire bottom of the pan, ingredients are spread evenly in the
pan and allowed to fry slowly for a few minutes, turned over once or twice,
browning both sides. This technique seals in juices in meats and is particularly
useful for the final cooking of prefried or prevailed foods. See also: Chifferi
(It.): short, chunky tube pasta in a semicircle shape. It is often
used in soups such as minestrone. Chiffon
cake:
a light cake made by the chiffon method. Chiffon
method:
a cake mixing method involving the folding of whipped egg whites into a
batter made of flour, egg yolks, and oil. Chiffonnade
(Fr.): finely cut vegetable strips used to garnish soups, raw, or
simmered in butter. Lettuce and sorrel often are used in this manner. Chilaquiles
(Sp.): broken-up old sombreros, a reference to the appearance of
the dish; considered a good way to use up stale tortillas; a family-style
casserole of tortilla strips, salsa, meat and/or cheese, most often served
for breakfast; it is very difficult to find in restaurants. This is a highly
seasoned dish, often served as a brunch or lunch dish with eggs or grilled
meats. Chilau
(Iran.): basmati rice, with butter and a raw eggyoke, usually served
with a ragout. Chili
con carne
(Sp.): "chili with meat," this dish is a mixture of diced or ground
beef and chilies or chili powder (or both). It originated in the Chili
dog:
a variation of the traditional hot dog that is served with a topping
of beef or turkey chili added as a sauce to enhance the flavor of the hot
dog. The chili dog may be served as only a hot dog topped with chili, as
a open-faced bun and hot dog topped with chili, or as a bun wrapped around
the hot dog with the chili added as a condiment. Chili dogs may also have
other variations such as chili dogs with cheese or chili dogs with vegetarian
chili sauce. The chili dog may also be referred to as a hot dog chili,
coney dog chili, chili hot dog, hot dog with chili sauce, or similar named
versions. Chili
pepper:
hot pepper - the fruit of various plants of the Capsicum family;
a chile can have a mild to fiery hot flavor (caused by the capsaicin in
the pepper's placental ribs) with undertones of various fruits or spices.
A fresh chile is usually yellow, orange, green or red, and its shape can
range from thin, elongated and tapering to conical to nearly spherical;
a dried chile, which is sometimes referred to by a different name than
its fresh version, is usually more strongly flavored and darker colored. Chili
powder:
pure ground dried chilies; depending on the variety used, its flavor can
range from sweet and mild to pungent and extremely hot and its color from
yellow-orange to red to dark brown; used as a flavoring. Chilling:
process of cooling prepared or partially prepared food, without freezing
it, in a refrigerator or on cracked ice, usually at temperatures of 30
to 40°F (-1 to +4°C). Chilorio
(Sp.): cooked and shredded meat, fried with a paste of ground chilies
and other seasoning. Chilpachole
(Sp.): spicy, rich crab soup or stew from Chimay:
a cheese produced in Chimay
cheeses provide a smooth, creamy textured cheese that is rich flavored
and aromatic. Keep the cheese refrigerated in the lower section of the
refrigerator until ready for use and if desired, allow it to sit a room
temperature for an hour before serving. It is the advice of the abby monks
to allow the cheese to rest at room temperature to enhance the flavor considerably. Chimichanga
(Sp.): stuffed burro fried in deep fat, then topped with
cheese, guacamole and chile sauce; found almost exclusively in Chimiquito
(Sp.): stuffed and fried flour tortilla; it is rolled like
a flauta or taquito rather than being wrapped like burrito or chimichanga. Chimpachole
(Sp.): see Chilpachole. Chinchard
(Fr.): also called saurel, scad or horse mackerel; Chinese
cabbage:
these cabbages have oblong heads with thin, juicy, flavorful leaves - as
compared to the round-headed common cabbage with thick, mild leaves. The
most commonly found Chinese cabbage in the market is Chinese
carp:
see Carp. Chinese
cuisines:
the
combined cuisines of Chinese
egg noodles:
a.k.a. dan mien. Wheat
noodles are made with eggs, which adds flavor, color, and body. They're
often used to make chow mein (in which the cooked noodles are formed
into a pancake and fried on both sides) and lo mein (in which the noodles
are stir-fried along with the other ingredients). Chinese egg noodles are
available both fresh and dried; and some are flavored with shrimp. Cook
fresh noodles in boiling water for about 3 minutes, dried for about 5 minutes.
The Chinese like their noodles long and slippery, the better to slurp down
noisily. Chinese
five spices:
see Five spices. Chinese
parsley:
also called cilantro and coriander. Chinese
radish:
see Daikon. Chinese
range:
range with one or more large-diameter gas burners on an inclined top and
a raised edge around each burner opening. Food is cooked in shallow bowls
called woks. Range top is cooled by water flowing from a front manifold
to a rear trough, with strainer basket at one end. A swing-spout faucet
mounted on high splashguard at rear fills the bowl when the spout is turned
ninety degrees. Chinese
rice wine:
rice wine is an important ingredient throughout Chinese
spatula:
a long-handled wide shovel-like blade spatula specially designed for stir-frying
in the wok, known as 'wok sang' by the Chinese. The edge of the
spatula blade is rounded to fit the shape of the wok, and the utensil itself
is sturdier overall than the usual Western version, to allow stirring and
tossing of large quantities of food as well as removing food from the wok. Chinese
spinach:
this is similar to spinach, only it's prettier, tastier, and more nutritious.
Look for it in Asian markets. A.k.a. hiyu, hon-toi-moi, yin choy, een choy,
amaranth, and hsien tsai. Chinese
style roast duck:
see Peking duck. Chinese
wheat noodles:
a.k.a. Chinese wheat starch noodles and gan mien. These delicate noodles
are mostly used in soups. They're available fresh, dried, or frozen, and
they come in various sizes, some as thin as vermicelli, others as thick
and wide as fettuccine. Before
using, the Chinese boil the noodles (about 3-4 minutes for fresh, 5-10
for dried) and then rinse them in cold water. Chinese
wire strainer:
this wide, flat wire-mesh strainer with a long bamboo handle is very useful
for removing deep-fried foods from hot oil or noodles from boiling water.
It drains oil and liquid more efficiently than those metal perforated types.
The long bamboo handle won't conduct heat and helps keep you farther away
from the cooking heat. The most common size for home use is 6" diameter. Ching
(Chin.): the Chinese steam food in woven bamboo trays that stack
one atop the other. The beauty of this system is that several foods cook
at one time, saving fuel. All sorts of foods are steamed: meats, fish,
dumplings, buns stuffed with meat or a sweet bean paste-bread. For best
results, the water should be boiling when the food goes into the steamer
and the flame should be high enough to keep it boiling. Ching
choong chow fan
(Chin.): fried rice with soy sauce and spring onions. Ching
chow ho yau har yan
(Chin.): fried shrimps with oyster sauce. Chining:
meat carving process whereby the backbone is separated from the ribs in
a join to make carving easier. Chinois
(Fr.): a kitchen utensil, similar to a sieve, which is used to filter
ingredients and separate undesired items such as seeds, skins, or lumpy
particles in order to create a very clear liquid. Stocks, sauces, purees,
vegetable juices, fruit juices, jams, and fruit butters are all similar
foods that can be strained with a Chinois to create a clearer liquid. The
Chinois may have a fine steel mesh as the strainer material or a steel
cone perforated with many tiny holes. The mesh will strain out the smallest
of impurities while the Chinois with perforated holes allows more impurities
to enter the liquid being strained. A beech wood or maple pestle is often
provided with the Chinois to assist with pressing the ingredients into
the cone strainer in order to push the materials through the meshing or
perforated holes. Chinotto
(It.): soft drink flavored with sour orange. Chiodi
di garofano
(It.): cloves. Chiodini (It.):
honey mushrooms (Armillarea mellea). Chiodini, which are typical
of the Italian highlands, are first blanched to make them tenderer, and
then are perfect in sauces with which to season, for example, polenta. Chi
pao yu
(Chin.): paper-wrapped fish. Morsels of raw fish and dabs of seasoning
are wrapped in wax paper, then the little parcels are deep-fried. The seasoning
penetrates the fish and produces a succulent treat. The paper is not eaten. Chipiron
(à l'encre)
(Fr.): southwestern name for small squid, or encornet (in
its own ink). Chipolata (Fr.):
small sausage. Also: cipolata. Chipotle:
a dried, smoked jalapeño; this medium-sized chili has a dull
tan to dark brown color with a wrinkled skin and a smoky, slightly sweet,
relatively milk flavor with undertones of tobacco and chocolate. Chipolata:
common name for a tiny sausage, this originally described a garnish of
chestnuts, glazed vegetables, and small sausages. Chips,
pommes (Fr.):
potato chips. Chiquihuite
(Sp.): woven basket for holding tortillas. Chirashi
sushi
(Jap.): assortment of sliced raw fish and vegetables on a bed of
rice. Chitarra
(It.): long pasta strands, which resemble spaghetti, except they
are square instead of round. Chitterlings:
part of the small intestine of a pig, cooked. Chives:
a herb and member of the onion family (Allium schoenprasum), with
long, slender, hollow, green stems and purple flowers; have a mild onion
flavor and are generally used fresh, although dried, chopped chives are
available. A.k.a. Chinese chives, flowering chives, and kucha. Chizze
con formaggio all’Emiliana
(It.): parmesan cheese fritters garnished with parsley. Chocolat (Fr.):
chocolate, from the Aztec word xocolatl, meaning "bitter water". Chocolat
amer (Fr.):
bittersweet chocolate, with very little sugar. Chocolat
au lait (Fr.):
milk chocolate. Chocolat
chaud (Fr.):
hot chocolate. Chocolate:
ground cocoa beans mixed with sugar and vanilla. Dark chocolate: chocolate
that contains more than 50% cocoa content. Besides chocolate liquor,
it often contains added cocoa butter, sugar, vanilla, and often
lecithin. Milk chocolate: chocolate liquor to which dairy, sugar, vanilla
and often lecithin have been added. Quality milk chocolate should contain
a minimum of 30% chocolate liquor. White chocolate: made from cocoa butter,
dairy, sugar and vanilla (and often lecithin). It does not contain chocolate
liquor, but must contain at least 33% cocoa butter to be considered of
good quality. Chocolatier
(Fr.): a person skilled in the making of chocolate, or the
manager of a special chocolate store. Also: a partie in a large
restaurant kitchen. Chocolate
liquor:
the finely ground nib, or meat, of the cacao bean - technically not yet
chocolate. It's also referred to as unsweetened chocolate. It's referred
to as Pâté de Cacao on European chocolate labels. Chocolat
mi-amer (Fr.):
bittersweet chocolate, with more sugar than chocolat amer. Chocolat
noir (Fr.):
used interchangeably with chocolat amer. Choix,
au (Fr.):
a choice; usually meaning one may choose from several offerings. Cholent
(Jew.): traditional Jewish dish. It varies greatly from family to
family, but generally consists of some kind of meat (such as brisket, short
ribs or chuck), Chop:
to cut food into irregular pieces. The size is specified if it is critical
to the outcome of the recipe. Chopping
or cutting block:
see Butcher block. Chop
plate:
a round plate typically used to serve meats, shaped like a large dinner
plate and generally about 13 inches in diameter. Chop
suey
(Chin.): meat, fowl, shelfish or fish stir-fried with vegetables
(e.g. celery, onions, peppers and bean sprouts) seasoned with ginger and
garlic and soy sauce; served with rice. Probably created in the Chopsticks:
One of a pair of slender sticks made especially of wood or ivory, held
between the thumb and fingers and used as an eating utensil in Asian countries
and in restaurants serving Asian food. Chopsticks are not only appropriate
for eating, but a long pair can also be used for cooking. The chopsticks
are picked up with the right hand and arranged for comfortable use with
the left. Hold the chopsticks slightly towards the thick end. Reverse the
tips of the chopsticks before you help yourself to a community dish. When
chopsticks are not in use, return them to the right side of your dish. Chorizo:
chorizos are a strongly hot spiced type of raw sausage, which can be sold
and used as fresh (like merguez), semidry or dry sausages. Beef and fat,
such as beef chucks, brisket fat and trimmed flank may be used in making
an all-beef sausage variant. A spicy pork sausage from all Hispanic countries,
ranging in seasoning from mild and sweet to fiercely hot. Hotter versions
come from areas of Choron,
sauce (Fr.):
béarnaise sauce with tomatoes. Chou (Fr.):
cabbage. Choua
(Arab.): steamed shoulder and ribs of lamb served with salt and
cumin. Choucas (Fr.):
jackdaw; European blackbird, like a crow, but smaller. Choucroute
(nouvelle) (Fr.):
sauerkraut (the season's first batch of sauerkraut, still crunchy and
slightly acidic); also main dish of sauerkraut, various sausages, bacon,
and pork, served with potatoes; specialty of the Chou
de Bruxelles (Fr.):
Brussels sprout. Chou
de mer (Fr.):
sea kale. Chou
de Milan (Fr.):
Savoy cabbage. Chou-fleur (Fr.):
cauliflower. Chou
frisé (Fr.):
kale. Chou-navet (Fr.):
rutabaga. Choupin
(Fr.): bread to dip in bouillabaisse and clean the bowl. Chou-rave (Fr.):
kohlrabi. Chou
rouge (Fr.):
red cabbage. Chou
vert (Fr.):
curly green Choux
pastry:
choux derives from the French word "chou", which means "cabbage." It was
used to describe layered pastry, as the layers were thought to resemble
the leaves of cabbage. It is a kind of pastry made from a smooth dough
consisting of flour, water, salt, butter, eggs, and sometimes sugar. This
pastry is used for cream puffs, eclairs, beignets, and other dishes requiring
a puff pastry. Choux,
pâté à (Fr.):
cream pastry dough. See Choux pastry. Chow
(Chin.): term for sautéing; also known as stir-fry. Chow
chow (Chin.):
a condiment that may be a Chinese inspired pickled relish, which is often
served on meats and breads or served as an Asian syrup condiment for baked
goods. The name Chow Chow for the pickled relish is believed to have originated
with the assistance of the Chinese who commonly shipped spices and pickles
to the Chow
dau kok
(Chin.): stir-fried string beans. Chowder:
a thick soup or a stew made of shellfish, fish or vegetables. The term
“chowder” comes from the French chaudière, meaning “boiler.” Fishermen
cooked their food fresh from the sea in these large kettles. New England
clam chowder contains a milk base with salt pork (bacon or ham), and Chow
faahn
(Chin.): fried rice. Cooked rice is tossed and stirred with previously
stir-fried bits of scallions, mushrooms, ham and raw egg beaten in, all
lightly seasoned with soy sauce, which gives it the lightly browned or
fried appearance. Chow
fun
(Chin.): wide, stir-fried noodle. Chow
loong har kau
(Chin.): fried lobster with red sauce. Chow
mein
(Chin.): fried egg and wheat flour noodles with meat (usually beef
or chicken), celery, onions, mushrooms, bell pepper, and bean sprouts.
The sauce is made from soy sauce, dry sherry, satay sauce, vegetable oil,
water, cornstarch, oyster sauce, and chicken bouillon. Meat, vegetables,
noodles and sauce are mixed, of course. When I was a kid, I worked in Chinese
restaurants, and chow mein was the dish I often had to prepare for the
kitchen staff. Strange thing it wasn’t on the menu, because it was the
best dish of the restaurant, of any Chinese restaurant in those days. In Chow
mein noodles:
these egg and wheat flour noodles are used to make chow mein, in
which the cooked noodles are formed into a pancake and fried on both sides.
Chow mein noodles are usually cut a bit thinner than lo mein noodles, but
the two can be used interchangeably. Chow
sahng choy
(Chin.): steamed lettuce. Choy
yuen har kau chow mi fun
(Chin.): rice vermicelli with shrimps. Chrain
(Jew.): horseradish sauce. Typically eaten with gefillte fish. Chremslach
(Jew.): fruit and nut fritters, contain matzahs,
currants, almonds, apricots, egg yolks, matzah meal, sugar, lemon rind,
and lemon juice. They are eaten at Passover. Christmas
pudding:
a dark, heavy, steamed pudding made of dried and candied fruits, spices,
beef suet, and crumbs. Chtapodi
laborigani
(Greek): octopus with oil and oregano. Chuck:
a cut of beef from the region of the shoulder, neck, and upper back, slightly
tough. Thus best used for braising and stewing, or for grinding into hamburger.
Cowboy's word for any food. Also: chuck and blade. Chuck
eye roast:
a continuation of the rib-eye meat. It is similar to the rib-eye meat of
the rib primal (ribs 6-12) except that it is located in the chuck primal
(ribs 1-5). The chuck eye is also not as tender as the rib-eye meat, but
it is still one of the most tender of the chuck roasts. The chuck eye roast
is usually braised, but it can also be oven roasted if it is not overcooked.
Alternate names for the chuck eye roast include boneless chuck fillet,
boneless chuck roll, chuck tender, and scotch tender. Chuck
eye steak:
a smaller cut from the chuck eye roast. It is best when braised,
but it can be grilled or broiled if it is not overcooked. The chuck eye
steak is also known as the boneless chuck slice or boneless chuck fillet
steak. Chuka
soba
(Jap.): long dried noodles made from wheat flour or buckwheat and
wheat flour that are combined into a web of intertwined noodles. They have
a mild flavor and are fine textured. Most often packaged in brick form,
similar to ramen noodles, chuka soba noodles are much lower in fat than
ramen noodles because they are not fried in oil as ramen noodles are before
they are dried. However, they are often used as a substitute for ramen
noodles. Chuka soba noodles cook quickly and are often used in soups, main
dishes and stir-fried dishes. Chump:
cut of either lamb or pork taken from the lower back. Sold as chops and
steaks, ideal for grilling and barbecues. Chung
choy
(Chin.): preserved turnip. Chunks:
meat or vegetables that have been cut into large pieces of a similar size
and shape to ensure even cooking. Meat for braising or root vegetables
such as potatoes, swede or turnip may be cut into chunks. Chuleta
(Sp.): chop or cutlet, lamb, pork or veal. Churrascarria
(Sp.): a restaurant that specializes in grilled and roasted meats. Churro (Sp.):
this Spanish and Mexican specialty consists of a sweet-dough spiral that
is deep-fried and eaten like a doughnut. Churros are usually coated with
a mixture of cinnamon and confectioners' (or granulated) sugar. Churn:
to agitate cream briskly so that the fat separates from the liquid, thereby
forming a solid (butter). The old-fashioned butter churn consisted of a
container fitted with wooden blades that, when a crank was rotated, would
whirl the cream inside until it turned to butter. The modern household
substitute for a butter churn is the food processor. Chutney:
from the Hindi chatni, it is a condiment made from fruit, vinegar, sugar
and spices; its texture can range from smooth to chunky and its flavor
from mild to hot. CIA:
see Culinary Institute of America. Ciabatta
(It.): a loaf of moist aerated Italian bread made with olive oil. This
traditional Italian bread that is formed into an oval or rounded rectangular
shape loaf. Baked with a hard crust, Ciabatta bread contains a soft-textured,
open to dense crumb. The bread is typically identified by its shape, which
is that of a slipper, and thus the meaning of the word "ciabatta" in Italian.
There are numerous recipe variations for this bread, some of which alter
the shape as well as the crust and crumb textures. It is excellent bread
for dipping in olive oil, for stacking high with meats and cheeses, or
for use as a grilling bread. Cialzon (It.):
stuffed
pasta made to look like a half-round sun with rays extending upward. This
pasta is made by first cutting pasta dough into 4-inch strips and then
cutting 3-inch diameter circles out of the strips. A teaspoon of filling
is placed in the center of the circle and the dough is then folded over
the filling into a half circle shape. Pressing the dough together along
the open edge seals the edges of the dough. The sealed edge is then gathered
in even spaces along the edge to create 5 extended piece of edging that
are at right angles to the flattened edge. Ciambella
di salmone in gelatina
(It.): jellied salmon ring. Ciambotta
(It.): vegetable stew with potatoes, tomatoes, egg plant, onion,
and peppers. Ciauscolo
(It.): this unusual salami is originally from the Cibo
(It.): food. Ciboule (Fr.):
spring onion, or scallion. Ciboulette (Fr.):
chives. Cibreo
(It.): a Tuscan stew of chicken giblets, very popular in nineteenth
century cooking. According to Pellegrino Artusi's 1891 recipe, the giblets
are stewed in broth with butter, salt and pepper, then topped with a sauce
of egg yolk cooked with lemon juice, flour and broth. The origin of the
name cibreo is unclear, but over the years it has come to mean mixture
or combination. Cicala
grande
(It.): magnosa. Cicatelli
(It.): a long, boat shaped pasta that is oval shaped with ragged
or scalloped edges. Similar to cavatelli pasta, cicatelli is longer in
length with a more twisted shape. It is a good pasta to serve when thick,
chunky sauces, meat sauces or thick salad dressings are added and in need
of a pasta to hold the sauces or dressings well. Cicely:
a herb, also referred to as chervil and myrrh, which is native to Ciccioli
(It.): crackling. Cicoria
(It.): chicory or endive, in many varieties; cicoria di Bruxelles,
Belgian endive. Cider
vinegar:
vinegar of unprocessed apple cider. Cidre (Fr.):
bottled, mildly alcoholic cider, either apple or pear. Cigale
de mer (Fr.):
sea cricket; tender, crayfish-like, blunt-nosed rock lobster. Cilantro:
a.k.a. coriander and Chinese parsley. Herb often used in Chinese and Mexican
cooking. It resembles the appearance of and is often used as parsley. The
seeds of this aromatic plant are dried and used as a whole or ground spice
producing a flavor reminiscent of slightly burnt oranges. Ciliege
(It.): cherries. Ciliegini
(It.): a fresh mozzarella cheese that is formed into small cherry
tomato shaped portions and packed in water or brine. The cheese works well
to complement other flavors added to salads with olive oils and fresh herbs,
or when added to dishes requiring a cheese that melts well to become somewhat
elastic, rather than soaking into or crisping around the food dish. Also
referred to as ciliegine. Cime
di rape
(It.): turnip tops. Cinghiale
(It.): wild boar. These are the ancestors of domestic pigs that
used to roam wild in the forests of Cinnamon:
a spice that is the inner bark of the branches of a small evergreen tree
(Cinnamonum zeylanicum) native to Sri Lanka and India; has an orange-brown
color and a sweet, distinctive flavor and aroma; usually sold in rolled-up
sticks (quills) or ground and is used for sweet and savory dishes and as
a garnish. A.k.a. Cinqueterre
(It.): drunk young, this is a delicate, clear, yellow-gold wine
with a slightly bitter taste, made from the Vernaccia grape. It comes from
five Ligurian villages, hence its name, high up in rocky terrain. There
is a sweet variety from grapes part-dried in the sun. It has a high alcohol
content (16%) and is much enjoyed with ice cream. Cioppino
(It.): a rich fish stew made with shrimp, clams, mussels, crabs,
and any available fish. The broth is flavored with tomato, white wine,
garlic, and chile flakes. This stew needs no other courses served but a
simple green salad and a lot of sourdough bread. Cioppino
sauce:
a flavoring ingredient that can be added to a mixture of seafood, pasta,
veal, chicken, and turkey dishes. A traditional cioppino sauce is added
to a variety of seafood ingredients that become part of a cioppino stew.
Originally made by Italian fishermen working in San Francisco, cioppino
stew combines bits of fish, shellfish and vegetables that are cooked together
to become a hearty stew. The sauce was then spread over the prepared food
or mixed into it as part of the stew to enhance the flavors. Some of the
typical ingredients that may be included in a cioppino sauce are: tomatoes,
onions, green peppers, celery, burgundy wine or wine vinegar, olive oil,
lemon juice, garlic, sea salts, cane juice, parsley, basil, oregano, black
pepper, and red pepper. Cipolla (It.):
onion. Cipolline
novelle alla Escoffier
(It.): new onions Escoffier style, with bay leaf, thyme,
fennel seeds, sultanas, white wine and Cipolline
sottoaceto
(It.): pickled onions. Cipollini
onion:
these round, flat Italian onions are about one to two inches in diameter. They're
available in the fall. A.k.a. Borettana onion. Ciriole
(It.): a thick strand of pasta that is stretched until it its approximately
double the thickness of spaghetti. It has a squared shape rather than round
like spaghetti. Cîteaux (Fr.):
creamy, ample disc of cow's-milk cheese with a rust-colored rind made
by the Cistercian monks at the Abbaye de Cîteaux in Citron:
a fruit likened to an overgrown knobbly lemon, it is famed for its peel,
which is used in marmalades, candies and fruitcakes. Citron (Fr.):
lemon. Citron,
orange, or pamplemousse pressé(e) (Fr.):
lemon, orange, or grapefruit juice served with a carafe of tap water
and sugar; for sweetening to taste. Citron
vert (Fr.):
lime. Citronnelle (Fr.):
lemon grass, an oriental herb; also lemon balm (mèlisse). Citrouille (Fr.):
pumpkin, gourd. Also called courge, potiron, potimarron. Citrus
trumpet:
a tool used to extract the desired amount of juice from citrus fruits.
This tool is screwed into the fruit, such as a lemon or lime, and the outer
rind is squeezed until the desired amount of juice flows out the spout
of the extractor, and is also known as a juice extractor. City
ham:
a term applied to a ham that is mass-produced by the use of a wet curing
process which is accomplished by soaking or injecting the meat with water
and brining ingredients. The ham may also be cooked or smoked during this
process. Wet cured city hams are mass-produced and generally ready for
market in one to seven days. Their flavor is less intense than a dry cured
ham. The city ham is the type of ham commonly found in a typical food store.
It is pink in color, has a sweet flavor and is much moister than dry cured
hams. City
or full city roast:
a roast that is slightly darker than the American roasting norm. " Ciuppin
(It.): Genovese fish soup, usually containing a purée of
whiting and flounder, as well as tomato, basil and herbs. Cive (Fr.):
spring onion. Civelle (Fr.):
spaghetti-like baby eel, also called pibale. Civet (Fr.):
stew, usually of game, traditionally (but today rarely) thickened with
blood. Civet
au darnes d’oursins et au rouget
(Fr.): civet with chunks of sea urchin and red mullet, fresh pasta,
and gruyère. Civet
de lièvre (Fr.):
jugged hare, or wild rabbit stew. A hare or wild rabbit is cut up and
marinated in brandy, red wine, and olive oil. It is then cooked in a roux
made from cooked bacon and onion, to which is added an herb bunch (bouquet
garni), and garlic. The hare's or rabbit’s blood finishes the sauce. Civet
de tripes d'oies (Fr.):
a stew of goose innards, sautéed in fat with onions, shallots,
and garlic, then cooked in wine vinegar and diluted with water, and thickened
with goose blood; from Clabber:
milk that has soured to the point where it is thick and curdy but not separated. Clafoutis (Fr.):
traditional custard tart, usually made with black cherries; specialty
of the southwest. Also: pancake batter, poured over fruit (usually black
cherries), and then baked. Claire (Fr.):
oyster; also a designation given to certain oysters to indicate they
have been put in claires, or oyster beds in salt marshes, where they are
fattened up for several months before going to market. Clam: a
bi-valve mollusk (shellfish), either hard or soft shelled, and available
in a variety of sizes. There's no need to buy the small, costly clams if
you intend to fry them or use them for chowder. For steamed or raw clams,
however, it will be worth the extra expense to purchase the smaller, more
tender varieties. When buying live hard shell clams in the market, choose
those with tightly closed shells; should you find a clam attempting to
peek out, give the shells a squeeze and if the creature doesn't reseal,
discard it. Soft shell clams are prohibited from ever fully closing by
the neck-like siphons protruding from their shells. To test and see if
a soft shell clam is still alive, just give it a poke and see if it reacts. Clamart (Fr.): Clambake:
often considered to be an activity at the seashore, clambakes are events
that may be picnics or evening parties where clams and a variety of other
foods are steam-baked. Although a clambake can occur inside with the use
of stovetop burners and a pot of steaming water or outside with the use
of a gas or charcoal grill, the traditional clambake will typically use
hard or soft-shelled clams that are steamed over heated rocks in an open
pit. For the traditional clambake, a pit is dug in which rocks are placed
among large, split pieces of wood that is set ablaze to heat the rocks.
The fire is often allowed to burn for several hours in order to heat the
rocks to a temperature that will allow the clams to be adequately steamed.
After several hours of burning, the fire burns down to a smoulder and the
ashes are pushed aside while the rocks are raked together into a pile.
Moist seaweed is then placed over the steaming rocks while the clams are
placed in containers/pans with open-grilled bottoms that are set on top
of the rocks. The pans are covered with lids or canvas and the steam pressure
cooks the clams for about an hour. In addition to clams, it is common to
prepare any type of food desired for the event such as corn on the cob,
potatoes, shellfish, and a variety of other foods if desired, such as sausage
or eggs. Clam
juice:
the liquid that is processed from clam meat to be used as a cooking base
or stock to enhance the flavor of soups, chowders, bouillabaisse, paella,
and seafood dishes. It provides a mild clam flavor when added to food dishes
as well as some cocktail beverages, such as Bloody Marys or specialty clam
drinks. Clam
knife:
kitchen utensil that is used to pry open the hard shell of a clam or an
oyster in order to remove the meat. Typically, the knife will have a rounded,
short blade with beveled edge that can be inserted into the tightly closed
shell. The blade is twisted to pry the shell open and the sharp edge of
the knife is used to cut the clam muscles from the shell. Some knives will
have a notch in the blade, which is used to keep the shell open to remove
the meat. Clam
opener:
device with hand-operated, hinged knife and fixed, V-shaped block attached
to a table top. Clarified
butter:
this is butter without the milk solids, so it doesn't go rancid or smoke
when heated to a high temperature. Look for jars of it in Indian markets.
To make your own: melt butter using very low heat until a white deposit
forms on the bottom of the pan, then strain and discard milky residue.
It's best to refrigerate this in case some of the milk solids remain. A.k.a.
drawn butter, AMF (anhydrous milkfat), butter oil, and ghee. Clarify:
to clear a cloudy substance. This term is generally used for liquids, in
particular stocks where egg white is added to the liquid that is brought
to the boil, at which point the whites coagulate and trap the impurities.
This is then skimmed off. Classic
cuisine:
haute cuisine. A repertoire of hundreds of rich sauces and garnishes combined
with carved-in-stone recipes, techniques and preparation, developed over
the last 200
years, make this style of cooking Many
chefs bring a lighter, less rich, more modern touch to classical cuisine,
described in this
reference work as neo-classical cooking. Classical
cuisine:
course in Culinary Arts. Students are assigned to a fully-equipped,
modern, professional kitchen. Full course à la carte menus are produced
according to the seasonal availability of fresh foodstuffs in a planned
schedule of progressively more difficult menus. Special emphasis is placed
on the pressure of line cooking. Menus for this course are composed
of continental dishes, including variations of basic formulas and the transformation
of fundamental food products to new and diversified dishes. Menus prepared
are composed of more elaborate continental dishes and international cuisine.
Students are assigned cooking stations of the traditional kitchen system
and function as chef de cuisine, sous-chef, saucier,
rôtisseur and tournant. Classic
menu:
historically this term refers to a banquet menu comprising many
courses. Classico
(It.): term that is used to designate/label wine from the oldest
and superior area of a region. Clay
pot:
a type of pot that is commonly used to cook a variety of sauces, stews,
egg, potato, vegetable, meat, poultry, and fish dishes. Clay pots allow
foods to be cooked with moist heat, both from the juices of the foods as
they cook as well as moisture added to the porous clay. Cooking with moisture
enables foods to be cooked without using quantities of fats, oils and salts
as are often utilized. Some of the different types of clay pots include
black or red clay pots, terra cotta pots, cazuelas, sand pots, and tagines.
The shapes, sizes and clay composition all vary, but the purposes are generally
the same. Each pot provides a distinctive preparation method for steaming,
baking and cooking food ingredients. Some clay cooking pots are made by
manufacturers who are well known. Their pots, become generically known
by their brand name, such as Romertopf or Schlemmertopf pots. Clay
roaster:
a cooking container that is made of natural clay in a variety of sizes
to evenly and slowly cook foods such as meats, poultry, seafoods, and vegetables.
The clay roaster is round or oval shaped with a domed lid that seals the
juices in, retaining the nutrients as the food cooks in a moist environment.
This type of kitchen utensil can typically be used in both conventional
ovens and microwave ovens. Clean:
fresh wine, with no discernible defects; refers to aroma, appearance and
flavor. Cleaver:
a kitchen utensil with a wide rigid blade approximately 6 inches in length,
which tapers to a sharp cutting edge. This tool is used to chop, shred,
pound, or crush food ingredients and materials. The blade of the cleaver
is thick, somewhat heavy and well balanced with a beveled cutting edge,
which allows for ease of chopping through vegetables or materials as hard
as bones with the beveled blade. The flat blunt side of the blade can be
used to pulverize meat. If the handle is flat on the end it may be used
to crush seeds, garlic or other similar ingredients. A hole is typically
provided on the top end of the blade to allow for ease of hanging this
tool. Clémentine (Fr.):
small tangerine, from Closed:
young, undeveloped wines that do not readily reveal their character, are
said to be closed. Typical of young Clingfilm:
a transparant food grade ultra thin plastic sheet used for covering cooked,
uncooked food kept in food trays, bowls etc. under room temperature or
refrigerated conditions. The film is sold in a roll that has a wide variety
of uses in the kitchen. It can be used to cover and wrap foods to keep
them fresh, to cover food for storage in the fridge and for defrosting,
reheating and cooking in a microwave. It can also be used to prevent splashing
during cooking. Cloche
(Fr.): a bell-shaped cover with a handle, which you place over food
to keep it warm. Clotted
cream:
traditionally served with tea and scones in England; it is a 55% minimum
milkfat product made by heating unpasteurized milk to about 82°C, holding
them at this temperature for about an hour and then skimming off the yellow
wrinkled cream crust that forms (until the cream separates and floats to
the surface). It is also known as Devonshire cream. It will last up to
four days if refrigerated in a tightly sealed container. (We always use
mascarpone instead of clotted cream.) Clouté (Fr.):
studded with, i.g. “onion clouté” is an onion studded with cloves. Clouter
(Fr.): to stud. Originally, to stud food with small strips of raw
truffle. Cloves: brown,
hard dried flower buds of an aromatic Southeast Asian evergreen (Eugenia
aromatica). Cloves are useful in both whole and ground forms. Ground
cloves are used in the preparation of many cakes and soups. Whole cloves
add great flavor to mulled wines and ciders, and the spice of choice for
baking ham. Cloves also have natural preservative qualities in pickling
solutions and oils. Also: a segment of a bulb, such as garlic. Clovisse (Fr.):
variety of very tiny clam, generally from the Club
soda:
see Perrier. Club
sandwich:
a sandwich with cooked chicken breast and bacon, along with juicy ripe
tomatoes and crisp lettuce layered between two or three slices of toasted
bread with mayonnaise. Club
steak:
a rib steak from the top portion of the short loin. The higher the rib,
the larger the steak. Size depends on thickness of cut also, and may serve
one or two; very tender and juicy. Think of this as a T-bone steak without
any of the choice tenderloin muscle in it. These steaks are sometimes also
called Delmonico steaks, though that name is more often used for rib-eye
steaks. To add to the confusion, rib steaks are sometimes called club steaks. CMH:
Centre européen de Management Hôtelier international. Coagulation:
the process by which egg proteins become firm, usually when heated. Coarse:
(wines): rude or harsh in flavor; clumsy or crude. Coarsely
chop:
to cut food into small pieces, about 3/16 inches (1/2 cm) square. Coat:
to cover food completely with a glaze, aspic, mayonnaise, sauce, or icing. Coat
a spoon:
a cooking technique used to test the doneness of cooked, egg-based custards
and sauces. The mixture is done when it leaves an even film (thin to thick,
depending on the recipe instructions) on the spoon. This film can be tested
by drawing your finger across the coating on the spoon. If it doesn't run
and leaves a clear path, it's ready. Cobbler:
a cobbler is fruit, baked with a crust on top, whether it's biscuit dough,
pie dough or dough crumbs. One of the earliest written references comes
from the 1839 cookbook "The Kentucky Housewife," wherein Lettice Bryan
mentions a peach potpie, writing, "Although it is not a fashionable pie
for company, it is very excellent for family use, with cold sweet milk."
Also a traditional beverage served in early eras that consisted of adding
alcohol to fruit juice sweetened with sugar. Brandy, rum, whisky, or wine
were common ingredients added to the punch. Cocambroche
(Fr.): see Broiler rôtisserie. Cocherelle (Fr.):
parasol mushroom with a delicate flavor; also called champignon à
la bague, coulemelle, and grisotte. Cochon
(de lait) (Fr.):
pig (suckling). Cochonnaille(s) (Fr.):
pork product(s); usually an assortment of sausages and/or pâtés
served as a first course. Cocco,
noce di cocco
(It.): coconut. Cocina
(Sp.): kitchen. Cock-a-Leekie
(Scot.): a thick Scottish soup made with chicken, leeks, and barley.
Modern versions have lightened up this soup by using a chicken broth garnished
with leeks and barley. Cockle:
a small mollusk related to the oyster, usually eaten boiled with
condiments or in a sauce. Also used in paella and omelets. Cocktail:
any of various mixed alcoholic drinks consisting usually of brandy, whiskey,
vodka, or gin combined with fruit juices or other liquors and often served
chilled. Or: a light, highly seasoned food served before meal, made by
combining pieces of food, such as fruit or seafood: fruit cocktail; shrimp
cocktail. Cocktail
attire:
see Dress-code. Cocktail
bar:
an establishment or a room in an establishment, as in a hotel or restaurant,
where cocktails are served. Also: cocktail lounge. Cocktail
glass:
also known as a Martini glass, a cocktail glass is a wide necked saucer
shaped glass with a long stem. It is the traditional glass used to serve
Martinis and cocktails. Cocktail
party:
primarily, a party where cocktails are served and women may choose to wear
a cocktail dress. The inventor of the cocktail party is said to be Alec
Waugh, who obviously found a need for this interlude before a dinner party. Cocktail
shaker:
a container with a tightly fitting lid for mixing and blending a huge range
of alcoholic drinks, soft drinks, crushed or cubed ice and fruit to make
a wide variety of cocktails. Traditional cocktail shakers are made from
stainless steel and usually have a capacity of no less than 600ml. An integral
part of a shaker is a strainer which fits just inside the top of the main
body of the shaker, this ensures that any crushed ice or large pieces of
fruit can be filtered out when pouring the well-shaken drink. Some shakers
also feature jiggers to measure shots of alcohol. Cocoa
butter:
the naturally occurring fat in cacao beans, essential in the making of
good chocolate. A bean contains approximately 50% cocoa butter. Cocoa
powder, Dutch process:
cocoa powder that has been treated with an alkali to neutralize its natural
acidity; darker and milder than a nonalkalized powder. Coco
blanc (rouge) (Fr.):
type of small white (red) shell bean, both fresh and dried, popular
in the Provence, where it is a traditional ingredient of the vegetable
soupe au pistou; also, coconut. Cocomero
(It.): watermelon. Coconut:
are thought to be native to Coconut
milk:
canned or frozen. Do not confuse with cream of coconut. This is not the
liquid that is found in the center of coconuts, but a thick liquid made
by steeping fresh grated coconut in hot water. The hot water helps to extract
the fat from the coconut meat, which carries so much of this flavor. Found
in Oriental or fancy supermarkets. Known as narialka ka dooth in Cocotte (Fr.):
a high-sided cooking pot (casserole) with a lid. Also: an ovenproof
dish used for baking soufflés, or a small ramekin dish for baking
and serving eggs and other preparations. Cod:
a large family of saltwater fish, including Atlantic cod, Pacific cod,
pollock, haddock, whiting and hake; generally, they have a milk, delicate
flavor, lean, white flesh and a firm texture and are available fresh, sun-dried
(stockfish), salted or smoked. Tender, thick fillets with large flakes
that "gape" (separate) when cooked. If you wish, remove any bones from
fillets before cooking (cod fillets often contain a few small bones). Cod
is excellent for poaching, broiling, baking, braising, and frying. A popular
main ingredient in chowders, which are creamy and binding enough to support
the big flakes of meat that fall apart when cooked. Whole cod are often
stuffed and baked. Heads and bones make fine soup stock. To prepare salt
cod, soak in cold water overnight or for up to 24 hours; change the water
several times. Fillets should be sweet-smelling with pure, glistening,
snowy white flesh; make sure they are free of brown spots and signs of
dryness. The thickest portion of the fillet, often called the "loin" or
"captain's cut". is considered the best. Coda
alla vaccinara
(It.): oxtail, grilled or roasted, a Roman specialty often stuffed
into pastas or used as the basis for a meat sauce. Coda
di bue
(It.): oxtail. Coddle:
to gently poach in barely simmering liquid. Code
di gamberi
(It.): prawn tails. Coeur (Fr.):
heart. Coeur
à la Crème
(Fr.): "the heart of the cream". This is a soft cheese dessert where
the mixture is drained in a mold to help it set. The cheese is then turned
out onto a platter and served with fruit and bread. Alternate versions
use mixtures of ricotta and cream cheese and flavored with liquor and citrus
juice. This is then molded and served with a berry coulis. Coeur
de filet (Fr.):
thickest (and best) part of beef filet, usually cut into chateaubriand
steaks. Coeur
de palmier (Fr.):
delicate shoots of the palm tree, generally served with a vinaigrette
as an hors d'oeuvre. Coffee
grinder:
bench-mounted hand- or motor-driven machine with bean hopper at the top,
grinding mechanism, and discharge chute with holder for container or filter
beneath. Also: coffee-grinding attachment for a food machine. Coffee
maker:
hand- or automatically operated electric--heated unit in which a measure
of hot water at the proper temperature is poured over a measured bed of
coffee grounds contained in a filtering unit. The extracted beverage is
discharged into a container and/or serving unit. Also: hand or automatically
operated electric-heated unit in which a measure of hot water at the proper
temperature is combined with a measure of instant coffee mix and discharged
into a container. Also: unit consisting of one or more sets of upper and
lower bowls set on gas- or electric-heated range. The measure of water
boiled in the lower bowl is forced by pressure into the upper bowl containing
measured coffee grounds. When the set is removed from the heat source,
the cooling lower bowl creates a vacuum, causing the liquid to flow back
down through a filter in the bottom of the upper bowl. The upper bowl is
then removed to permit use of the lower bowl as a server or decanter. Coffee
perculator:
covered cylindrical container with up to 120-cup capacity, electric or
gas heated. Percolating device in center causes heated water to flow over
measured bed of coffee grounds contained in a filtering basket at top.
Unit is normally hand filled. Heating unit keeps coffee warm for serving.
Bottom has draw-off faucet. Coffee
urn:
enclosed container of water with jar (liner) set into top. Urn water is
heated by gas, electric or steam. A measure of hot water at proper temperature
is poured over measured bed of coffee grounds contained in a filtering
unit. Beverage collects in jar and is discharged through bottom connection
to draw-off faucet. Urn water is not used for coffee making. Equipped with
water inlet valve to kill urn body. Coffre (Fr.):
chest; refers to the body of a lobster or other crustacean, or of a
butchered animal. Coiffe (Fr.):
traditional lacy hat; sausage patty wrapped in caul fat. Coing (Fr.):
quince. Cointreau:
a colorless, orange-flavored liquor from Colacasia:
the roots of this plant are a.k.a. arbi, the leafs are a.k.a. patrel or
patra. Another name for it is |