calamari
squid

canapé
small piece of food served hot or cold as an appetiser

cannellini beans
white kidney beans

cannoli
Sicilian pastry tubes filled with ricotta cheese, chocolate and candied peel

capsicum
bell pepper

caramelise
to slowly brown sugar or foods such as onions and carrots over heat

carbonara
spaghetti sauce of egg, bacon and parmesan

carbonnade
beef braised in beer

carciofo
globe artichoke

carpaccio
originally thin slices of raw red meat, now also applied to fish

chantilly
whipped cream with sugar and vanilla

charcuterie
cooked and cured pork products, ie hams, bacon, pâtés

chard
spinach-like leaves with thick, white edible ribs

charlotte
moulded dessert of pastry cream, custard, mousse or puréed fruit

charsiu
Chinese glazed pork fillet

chartreuse
herb-flavoured, brandy-based liqueur

chartreuse, en
feathered game served with cabbage

chemiser
to line a mould

chermoula
Moroccan fish marinade

chervil
green-leafed herb with a hint of aniseed flavour

chèvre
(fromage de ~) goat’s milk cheese

chiffonade
of leaf vegetables: cut into fine shreds

chine
backbone of beef, lamb, pork or venison with meat attached

Chingkiang vinegar
dark vinegar similar to balsamic (Chinese)

chinois
conical strainer

chioca
yams

choisum
Chinese greens with yellow flowers

chorizo
spicy sausage of pork meat and fat flavoured with garlic and spices/paprika

choucroute
sauerkraut

choux
pastry for sweet fillings

chowder
seafood stew-like soup

cilantro
coriander

civet
game stew

clafouti
baked batter tart, usually with cherries

clarified
removal of impurities from butter, stock or jelly

cloud ears
dried Chinese mushroom

cocotte
lidded earthenware cooking pot for slow-cooking meat

compote
fruit poached in syrup

concassé
roughly chopped

confit
preserved meat (goose, duck, pork) cooked slowly and preserved in its own fat

consommé
clear, concentrated meat, fish or poultry stock

coque, à la
cooked in its shell, eg eggs

coquilles Saint-Jacques
scallops

coral
roe or eggs of some shellfish

cotechino
pork sausage

coulis
purée of fruit or vegetables

court bouillon
seasoned poaching liquid, usually for fish

couverture
confectioner’s chocolate high in cocoa butter, used for coating and ornamental work

crème anglaise
custard sauce

crème pâtissière
custard or pastry cream, thickened with flour or starch

crêpe
thin pancake with sweet or savoury filling

crépine
pork caul

crevettes
shrimp

cromesquis
croquette

cross-contamination
transfer of bacteria to food from another food, equipment or work surface

crostini
bread canapés

croustade
edible casing of puff pastry or hollowed-out bread containing savoury foods, eg stew

croûte
bread or pastry crust