|
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
boiled salami
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
|
