Wondering what some of the cooking terms mean? Well let us try to sort that out for you, and if there are terms that we've missed (as I'm sure there will be) please let us know so we can add them.
Cacao
Cocoa, chocolate.
Cacciatore
An Italian term for sautéed chicken that is baked with a highly seasoned tomato sauce, diced mushrooms, and chives; also sometimes referred to as hunter-style
Caerphilly A mild, crumbly, moist, and slightly sour cows' milk cheese.
Cake Flour
A low-protein wheat flour used for making cakes, pastry dough's and other tender baked goods.
Calmondin
A citrus tree cultivated for its naturally high concentration of vitamin C. It also is used as a base for artificial flavourings.
Calvados
Dry, apple-flavoured brandy, which is named after a town in the Normandy region of France.
Camembert
A soft full-flavoured, ripened cheese made in the Camembert, France region and generally served as a dessert.
Canadian Bacon
Trimmed, pressed, smoked loin of pork that may be purchased cooked or uncooked
Canape
An appetizer, toasted bread, or cracker covered with a tasty paste and garnished.
Canard
French word for Duck.
Cane Syrup
A thick, sweet syrup; the result of an intermediate step in the sugarcane refining process when the syrup is reduced.
Cannellini
Large, elongated kidney-shaped beans grown in Italy; have a creamy white colour and are used in soups and salads; also known as white kidney beans.
Candying
To cook certain fruits or vegetables in a heavy sweet syrup
Capellini
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 flavour and are used as a flavouring and condiment.
Capon
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-flavoured flesh.
Cappuccino
An Italian beverage made from equal parts espresso, steamed milk and foamed milk, sometimes dusted with sweetened cocoa powder or cinnamon; usually served in a large cup.
Caramel
A substance produced by cooking sugar until it becomes a thick, dark liquid; its colour ranges from golden to dark brown; used for colouring and flavouring desserts, candies; sweet and savoury sauces and other foods. 2. A firm, chewy candy made with sugar, butter, corn syrup and milk or cream.
Caramelize
To cook white sugar in a skillet over medium heat, stirring constantly, until the sugar forms a golden-brown syrup.
Carbonnades
A beef stew cooked with beer.
Cardamom A small pungent seed pod used as a flavouring.
Cardoon A large winter and spring vegetable, related to the artichoke, very popular with the Victorians.
Carob A sweet fruit pod used in baking, It approximates the flavour of Chocolate.
Carrot
A member of the parsley family (Daucus carota); has lacy green foliage, an edible orange taproot with a milk sweet flavour and crisp texture, a tapering shape and comes in a variety of sizes.
Carte du jour
Menu of the day.
Cauliflower
Amember 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.
Cayenne; Cayenne Pepper
A hot pungent peppery powder blended from various ground dried hot chiles and salt, has a bright orange-red colour and fine texture; also known as red pepper. 2. A dried thin, short chile with a bright red colour, thin flesh and hot, tart acidic flavour; usually used ground.
Casserole
A one-pot meal baked and served in an earthenware or glass dish.
Castor / Castor Sugar
English term for superfine granulated sugar.
Caviar
The salted eggs or roe of the sturgeon and certain other fish.
Cavolo Nero A strong flavoured cabbage, with dark green leaves.
Cayenne Pepper A hot ground spice used for flavouring.
Celeriac A large root vegetable, related to Celery with a similar flavour.
Celery
Developed in 16th-century Italy, this vegetable (Apium graveolens) grows in bunches of long stringy curved stalks or ribs surrounding a tender heart; can be eaten raw, cooked or used as a flavouring.
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 flavouring.
Cassoulet
Consists of partially cooked white beans blended with diverse meats, baked in a deep, round earthenware container.
Chablis
A white, good-bodied wine, sometimes referred to as white Burgundy.
Chambrer
French term used to describe the gradual raising of the temperature of wines from the cool wine cellar to room temperature. Slightly warmer, the wine flavour is more pungent.
Charcuterie The term for pork meat or offal products, including cured and cooked meats.
Charlotte
A molded dessert containing gelatine, usually formed in a glass dish or a pan that is lined with ladyfingers or pieces of cake.
Chasseur
Game or poultry served ‘hunter style’, with a rich red wine sauce, or a white wine sauce, including mushrooms and shallots.
Château Bottled
Wine bottled at the château where it was grown and made. Usually this means a superior wine, one with a distinct flavour of its own.
Cheese
Dairy products made from milk curds separated from the whey; numerous varieties are found worldwide.
Cheesecake
A rich, smooth dessert made by blending cream cheese, cottage cheese or ricotta with sugar, eggs and other flavourings, then baking; usually prepared in a springform pan dusted with cookie crumbs or ground nuts.
Cheesecloth
A light, fine mesh gauze used for straining liquids, traditionally used in the cheese making process.
Chévre
The French word for goat and by extension the cheeses made from goat’s milk.
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.
Cherry Tomato
A small spherical tomato with a bright red or yellow skin; the yellow-skinned variety has a less acidic and blander flavour than the red-skinned variety.
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 savoury and sweet dishes.
Chicory
A salad green from the endive family.
Chickpea
A somewhat spherical, irregular-shaped pea-like seed of a plant (Licer arieinum) native to the Mediterranean region; has a buff colour, firm texture and nutty flavour.
Chiffon Pie filling made light and fluffy with stabilized gelatine and beaten egg whites.
Chiffonade
The fine ribbons obtained when several leafy vegetables or herbs are tightly rolled into a cigar shape and cut across into 1/16 –to 1/8-inch wide shreds.
Chili (Chile) Powder
Pure ground dried chiles; depending on the variety used, its flavour can range from sweet and mild to pungent and extremely hot and its colour from yellow-orange to red to dark brown; used as a flavouring.
Chili; Chili Pepper; Hot Pepper
The fruit of various plants of the capsicum family; a chile can have a mild to fiery hot flavour (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.
Chiles Rellenos
Hot green peppers stuffed with cheese and dipped in batter and fried.
Chinoise or China Cap
A very fine-meshed conical strainer used for straining refined sauces and coulis.
Chipotle
Dried, smoked jalapeño; this medium-sized chile has a dull tan to dark brown colour with a wrinkled skin and a smoky, slightly sweet, relatively milk flavour with undertones of tobacco and chocolate.
Chipolata A small pork or beef sausage with special flavourings.
Chitterlings
Part of the small intestine of a pig, cooked.
Chives
Herb and member of the onion family (Allium schoenprasum), with long, slender, hollow, green stems and purple flowers; have a mild onion flavour and are generally used fresh.
Chutney A piquant spiced relish of fruit of vegetables, can be cooked or uncooked.
Chocolate
Roasted, ground, refined cacao beans used as a flavouring, confection or beverage.
Chocolate, white
A confection made of cocoa butter, sugar and flavourings; does not contain cocoa solids.
Chop
To cut into irregular pieces. Foods can be chopped from very fine (minced) to coarse.
Chorizo sausage
A spicy Spanish sausage containing a mixture of pork, pepper, and chilies.
Choux Pastry
Also known as choux paste, pâte à choux and cream-puff pastry, this pastry is made by an entirely different method from other pastries. The dough, created by combining flour with boiling water and butter, then beating eggs into the mixture, is very sticky and pastelike. During baking, the eggs make the pastry puff into irregular domes (as with cream puffs). After baking, the puffs are split, hollowed out and filled with a custard, whipped cream or other filling.
Chowder
A thick soup that usually made from cream or milk. Can contain potatoes, corn, and seafood.
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 flavour from mild to hot.
Cider
The juice from pressed apples used as a beverage or to make vinegar.
Cider Vinegar
Vinegar made from unprocessed apple cider.
Cilantro The dark green lacy leaves of the cilantro plant; used as an herb, they have a sharp, tangy fresh flavour and aroma and are used fresh in Mexican, South American and Asian cuisine's; also known as Chinese parsley. The American name for coriander.
Cinnamon A sweet spice bark used as a flavouring. The inner bark of the branches of a small evergreen tree (Cinnamonum zeylanicum) native to Sri Lanka and India; has an orange-brown colour and a sweet, distinctive flavour and aroma; usually sold in rolled-up sticks (quills) or ground and is used for sweet and savoury dishes and as a garnish; also known as Ceylon cinnamon.
Cioppino
A fish stew usually made with white wine and tomatoes.
Citron
A lemon-like fruit with thicker skin, larger, and with less acid.
Cocoa, chocolate.
Cacciatore
An Italian term for sautéed chicken that is baked with a highly seasoned tomato sauce, diced mushrooms, and chives; also sometimes referred to as hunter-style
Caerphilly A mild, crumbly, moist, and slightly sour cows' milk cheese.
Cake Flour
A low-protein wheat flour used for making cakes, pastry dough's and other tender baked goods.
Calmondin
A citrus tree cultivated for its naturally high concentration of vitamin C. It also is used as a base for artificial flavourings.
Calvados
Dry, apple-flavoured brandy, which is named after a town in the Normandy region of France.
Camembert
A soft full-flavoured, ripened cheese made in the Camembert, France region and generally served as a dessert.
Canadian Bacon
Trimmed, pressed, smoked loin of pork that may be purchased cooked or uncooked
Canape
An appetizer, toasted bread, or cracker covered with a tasty paste and garnished.
Canard
French word for Duck.
Cane Syrup
A thick, sweet syrup; the result of an intermediate step in the sugarcane refining process when the syrup is reduced.
Cannellini
Large, elongated kidney-shaped beans grown in Italy; have a creamy white colour and are used in soups and salads; also known as white kidney beans.
Candying
To cook certain fruits or vegetables in a heavy sweet syrup
Capellini
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 flavour and are used as a flavouring and condiment.
Capon
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-flavoured flesh.
Cappuccino
An Italian beverage made from equal parts espresso, steamed milk and foamed milk, sometimes dusted with sweetened cocoa powder or cinnamon; usually served in a large cup.
Caramel
A substance produced by cooking sugar until it becomes a thick, dark liquid; its colour ranges from golden to dark brown; used for colouring and flavouring desserts, candies; sweet and savoury sauces and other foods. 2. A firm, chewy candy made with sugar, butter, corn syrup and milk or cream.
Caramelize
To cook white sugar in a skillet over medium heat, stirring constantly, until the sugar forms a golden-brown syrup.
Carbonnades
A beef stew cooked with beer.
Cardamom A small pungent seed pod used as a flavouring.
Cardoon A large winter and spring vegetable, related to the artichoke, very popular with the Victorians.
Carob A sweet fruit pod used in baking, It approximates the flavour of Chocolate.
Carrot
A member of the parsley family (Daucus carota); has lacy green foliage, an edible orange taproot with a milk sweet flavour and crisp texture, a tapering shape and comes in a variety of sizes.
Carte du jour
Menu of the day.
Cauliflower
Amember 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.
Cayenne; Cayenne Pepper
A hot pungent peppery powder blended from various ground dried hot chiles and salt, has a bright orange-red colour and fine texture; also known as red pepper. 2. A dried thin, short chile with a bright red colour, thin flesh and hot, tart acidic flavour; usually used ground.
Casserole
A one-pot meal baked and served in an earthenware or glass dish.
Castor / Castor Sugar
English term for superfine granulated sugar.
Caviar
The salted eggs or roe of the sturgeon and certain other fish.
Cavolo Nero A strong flavoured cabbage, with dark green leaves.
Cayenne Pepper A hot ground spice used for flavouring.
Celeriac A large root vegetable, related to Celery with a similar flavour.
Celery
Developed in 16th-century Italy, this vegetable (Apium graveolens) grows in bunches of long stringy curved stalks or ribs surrounding a tender heart; can be eaten raw, cooked or used as a flavouring.
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 flavouring.
Cassoulet
Consists of partially cooked white beans blended with diverse meats, baked in a deep, round earthenware container.
Chablis
A white, good-bodied wine, sometimes referred to as white Burgundy.
Chambrer
French term used to describe the gradual raising of the temperature of wines from the cool wine cellar to room temperature. Slightly warmer, the wine flavour is more pungent.
Charcuterie The term for pork meat or offal products, including cured and cooked meats.
Charlotte
A molded dessert containing gelatine, usually formed in a glass dish or a pan that is lined with ladyfingers or pieces of cake.
Chasseur
Game or poultry served ‘hunter style’, with a rich red wine sauce, or a white wine sauce, including mushrooms and shallots.
Château Bottled
Wine bottled at the château where it was grown and made. Usually this means a superior wine, one with a distinct flavour of its own.
Cheese
Dairy products made from milk curds separated from the whey; numerous varieties are found worldwide.
Cheesecake
A rich, smooth dessert made by blending cream cheese, cottage cheese or ricotta with sugar, eggs and other flavourings, then baking; usually prepared in a springform pan dusted with cookie crumbs or ground nuts.
Cheesecloth
A light, fine mesh gauze used for straining liquids, traditionally used in the cheese making process.
Chévre
The French word for goat and by extension the cheeses made from goat’s milk.
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.
Cherry Tomato
A small spherical tomato with a bright red or yellow skin; the yellow-skinned variety has a less acidic and blander flavour than the red-skinned variety.
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 savoury and sweet dishes.
Chicory
A salad green from the endive family.
Chickpea
A somewhat spherical, irregular-shaped pea-like seed of a plant (Licer arieinum) native to the Mediterranean region; has a buff colour, firm texture and nutty flavour.
Chiffon Pie filling made light and fluffy with stabilized gelatine and beaten egg whites.
Chiffonade
The fine ribbons obtained when several leafy vegetables or herbs are tightly rolled into a cigar shape and cut across into 1/16 –to 1/8-inch wide shreds.
Chili (Chile) Powder
Pure ground dried chiles; depending on the variety used, its flavour can range from sweet and mild to pungent and extremely hot and its colour from yellow-orange to red to dark brown; used as a flavouring.
Chili; Chili Pepper; Hot Pepper
The fruit of various plants of the capsicum family; a chile can have a mild to fiery hot flavour (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.
Chiles Rellenos
Hot green peppers stuffed with cheese and dipped in batter and fried.
Chinoise or China Cap
A very fine-meshed conical strainer used for straining refined sauces and coulis.
Chipotle
Dried, smoked jalapeño; this medium-sized chile has a dull tan to dark brown colour with a wrinkled skin and a smoky, slightly sweet, relatively milk flavour with undertones of tobacco and chocolate.
Chipolata A small pork or beef sausage with special flavourings.
Chitterlings
Part of the small intestine of a pig, cooked.
Chives
Herb and member of the onion family (Allium schoenprasum), with long, slender, hollow, green stems and purple flowers; have a mild onion flavour and are generally used fresh.
Chutney A piquant spiced relish of fruit of vegetables, can be cooked or uncooked.
Chocolate
Roasted, ground, refined cacao beans used as a flavouring, confection or beverage.
Chocolate, white
A confection made of cocoa butter, sugar and flavourings; does not contain cocoa solids.
Chop
To cut into irregular pieces. Foods can be chopped from very fine (minced) to coarse.
Chorizo sausage
A spicy Spanish sausage containing a mixture of pork, pepper, and chilies.
Choux Pastry
Also known as choux paste, pâte à choux and cream-puff pastry, this pastry is made by an entirely different method from other pastries. The dough, created by combining flour with boiling water and butter, then beating eggs into the mixture, is very sticky and pastelike. During baking, the eggs make the pastry puff into irregular domes (as with cream puffs). After baking, the puffs are split, hollowed out and filled with a custard, whipped cream or other filling.
Chowder
A thick soup that usually made from cream or milk. Can contain potatoes, corn, and seafood.
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 flavour from mild to hot.
Cider
The juice from pressed apples used as a beverage or to make vinegar.
Cider Vinegar
Vinegar made from unprocessed apple cider.
Cilantro The dark green lacy leaves of the cilantro plant; used as an herb, they have a sharp, tangy fresh flavour and aroma and are used fresh in Mexican, South American and Asian cuisine's; also known as Chinese parsley. The American name for coriander.
Cinnamon A sweet spice bark used as a flavouring. The inner bark of the branches of a small evergreen tree (Cinnamonum zeylanicum) native to Sri Lanka and India; has an orange-brown colour and a sweet, distinctive flavour and aroma; usually sold in rolled-up sticks (quills) or ground and is used for sweet and savoury dishes and as a garnish; also known as Ceylon cinnamon.
Cioppino
A fish stew usually made with white wine and tomatoes.
Citron
A lemon-like fruit with thicker skin, larger, and with less acid.
Clarify
To make a liquid clear by adding beaten egg white and egg shells. The egg jells in the hot liquid and cloudiness adheres to it and then the liquid is strained.
Clarified butter
When butter is separated removing the milk solids, the remaining fat is referred to as ‘Clarified’. You can purchase clarified butter called ghee at most larger grocery stores.
Clotted Cream Thick, baked cream, from Cornwall or Devon.
Cloves A sweet, pungent, spice used as a flavouring.
Coat To evenly cover food with flour, crumbs, or a batter.
Cobbler
A deep dish pie, generally made with fruit.
Cocoa Powder
A brown, un-sweetened powder produced by crushing cocoa nibs and extracting most of the fat (cocoa butter); it is used as a flavouring; also known as un-sweetened cocoa.
Cockle
A mollusc related to the oyster, usually eaten boiled with condiments or in a sauce.
Cocktail
An appetizer served before or as the first course of a meal, an alcoholic beverage served before the dinner, or a cut shell-fish with a tart sauce served at the start of a meal.
Coddle
To cook or simmer an item just below the boiling point for a short length of time .
Coddled eggs
Eggs cooked in simmering water, in their shells or in ramekins, until set.
Colander
A perforated bowl made of metal or plastic that is used to strain foods.
Collard Greens
Leafy, dark green vegetable with paddle-like leaves that grow on tall tough stalks; the leaves have a flavour reminiscent of cabbage and kale.
Compote
Fruit cooked in syrup flavoured with spices or liqueur.
Condiment
A seasoning for food, a spicy or pungent relish.
Compound butter
Whole butter combined with herbs or other seasonings and used to sauce grilled or broiled meats or vegetables.
Combine To blend two or more ingredients into a single mixture.
Consommé
Broth or stock that has been clarified by simmering it with beaten egg whites, which attract and trap the impurities clouding the broth.
Core
To remove the central seed part of certain fruits, such as apples or pears.
Confectioners' Sugar
Refined sugar ground into a fine, white, easily dissolved powder; also known as powdered sugar and 10X sugar.
Confit To slowly cook pieces of meat in their own gently rendered fat.
Converted rice
Rice that is pressure-steamed and dried before milling to remove surface starch and help retain nutrients; has a pale beige colour and the same flavour as white rice; also known as parboiled rice.
Cookies
Small, sweet, flat pastries, usually classified by preparation or makeup techniques as drop, icebox, bar, cut-out, pressed and wafer. Biscuits in the UK.
Cordon bleu
A dish consisting of thin boneless chicken breasts or veal scallops separated by a thin slice of prosciutto or other ham and Emmenthal-style cheese, breaded and sautéed.
Corked / Corky
Description of wine whose flavour has been tainted by the odour of the cork. Corked also means a wine bottle with the cork in.
Coriander
The tiny yellow-tan ridged seeds of the cilantro plant (Coriandrum sativum); used as a spice, they have a flavour reminiscent of lemon, sage and caraway, are available whole or ground and are used in Middle Eastern, Indian and Asian cuisine's and pickling spice blends. See cilantro.
Corn
Annual plant native to the western hemisphere producing white, yellow, blue or multicoloured grains arranged on a cob; consumed as a vegetable when young and available fresh, canned or frozen, or dried and ground into cornmeal; also known as maize.
Corn Flour
Finely ground cornmeal; has a white or yellow colour and is used as a breading or in combination with other flours.
Corn Oil
Pale yellow oil obtained from corn; odourless, almost flavourless, high in polyunsaturated fats with a high smoke point; a good medium for frying, also used in baking.
Corn Syrup
A thick, sweet syrup derived from cornstarch, composed of dextrose and glucose; available as clear (light) or brown (dark), which has caramel flavour and colour added.
Corned
Refers to a meat that has been salted and cured.
Corned Beef
Beef, usually a cut from the brisket or round, cured in a seasoned brine; has a greyish-pink to rosy red colour and a salty flavour; also known as salt beef.
Cornmeal Dried, ground corn kernels (typically of a variety known as dent); has a white, yellow or blue colour, gritty texture, slightly sweet, starchy flavour and available in three grinds (fine, medium and coarse); used in baking, as a coating for fried foods or cooked as polenta.
Cornstarch
Dense, very fine powdery flour made from ground corn endosperm and used as a thickening agent.
Cornichon
Tiny pickles mixed with onions and other aromatics and preserved in seasoned pure wine or cider vinegar.
Cottage pudding
Cake served with a warm sweet sauce.
Coulis
A mixture—often a fruit puree—that has been strained of tiny seeds or pieces of peel so it is perfectly smooth.
Court Bouillon
A vegetable broth made by simmering onions (or leeks), carrots, celery, and sometimes, other vegetables, such as fennel, with a bouquet garni in water and, often, white wine or vinegar.
Couscous
Small, spherical bits of semolina dough that are rolled, dampened and coated with a finer wheat flour; a staple of the North African diet.
Cracklings
Crisp remains left after the fat has been fried out.
Crayfish
A freshwater crustacean similar to lobster but smaller. The salt water variety is know as spiny lobster.
Cream
To stir a fat—usually butter—and sugar together rapidly until the mixture looks white, aerated, and somewhat like stiffly beaten whipped cream. Or, that part of milk, containing 32 to 42 percent of butterfat in emulsion, that rises to its surface after the milk cools to room temperature and stands for several hours.
Cream Cheese
A fresh, soft, mild, white cheese made from cow's cream or a mixture of cow's cream and milk (some goat's milk cream cheese are available); used for baking, dips, dressings, confections and spreading on bread products.
Cream Puff
A small, hollow puff made from Choux Pastry (cream-puff pastry) filled with sweetened whipped cream or custard.
Cream, Whipped
Cream that has been whipped until it is stiff.
Creme de Cacao
A chocolate-flavoured liqueur.
Cream of Tartar
Cream of tartar is a fine white powder used mainly used to improve the stability and volume of beaten egg whites. It is also used to give some candies and frosting a creamier consistency. An interesting fact is its origin, cream of tartar is actually derived from crystalline acid deposits on the inside of wine barrels.
Crème Anglaise
Custard sauce or vanilla sauce.
Crème brulee
Custard topped with sugar and caramelized under the broiler before serving.
Crème fraiche
Heavy cream cultured to give it a thick consistency and a slightly tangy flavour. Substitute sour cream, if necessary.
Crème patisserie
Custard made with eggs, flour or other starches, milk, sugar, and flavourings, used to fill and garnish pastries or as the base for puddings, pies, soufflés, and creams.
Crepe
A thin pancake made with egg batter.
Crimp To create a decorative edge on a pie crust. On a double pie crust, this also seals the edges together.
Crisp To restore the crunch to foods; vegetables such as celery and carrots can be crisped with an ice water bath, and foods such as stale crackers can be heated in a medium oven.
Croissant
A crescent shaped roll.
Croquette
A ground food product, held together with the addition of a thick cream sauce and eggs, formed into balls or cones, breaded and fried in oil.
Croutons
Small cubes of bread browned to a golden colour in the oven or deep fat fryer, generally served with soups or salads.
Croute, en
Enclosed in a bread or pastry crust.
Crudités
French for a mixture of sliced and shredded vegetables diversely dressed and served as a first course.
Crush To condense a food to its smallest particles, usually using a mortar and pestle or a rolling pin.
Crystallize To form sugar- or honey-based syrups into crystals. The term also describes the coating.
Cube
To cut into even, bite-size pieces.
Cucumber
The edible fleshy fruit of several varieties of a creeping plant (Cucumis sativus); most have a dark green skin and creamy white to pale green flesh; generally divided into two categories: pickling and slicing.
Cuitlacoche
A fungus which grows naturally on ears of corn (Ustilago maydis). The fungus is harvested and treated as a delicacy. The earthy and somewhat smoky fungus is used to flavour quesadillas, tamales, soups and other specialty dishes. Also spelled huitlacoche.
Cuisine
A characteristic style of preparing food.
Cumin
A spice that is the dried fruit (seed) of a plant in the parsley family (Cuminum cyminum), native to the Middle East and North Africa; the small crescent-shaped seeds have a powerful, earthy, nutty flavour and aroma and are available whole or ground in three colours: amber, white and black.
Curacao
An orange-flavoured liqueur.
Curd Custard-like pie or tart filling flavoured with juice and zest of citrus fruit, usually lemon, although lime and orange may also be used.
Curd
One step in the production of cheese.
Curdle To cause semisolid pieces of coagulated protein to develop in food, usually as a result of the addition of an acid substance, or the overheating of milk or egg-based sauces.
Cure
To preserve by pickling, salting, or drying.
Curry
A mixture of spices that may include turmeric, coriander, cumin, cayenne or other chillies, cardamom, cinnamon, clove, fennel, fenugreek, ginger, or garlic.
Curry Powder
An American or European blend of spices associated with Indian cuisines, the flavour and colour vary depending on the exact blend; typical ingredients include black pepper, cinnamon, cloves, coriander, cumin, ginger, mace and turmeric
Custard
A liquid mixture that is combined with whole eggs, egg whites, or egg yolks, or a combination, and gently baked until set. Examples of custards are a quiche filling; a crème caramel and a crème brûlé.
Cut in
A part blended into another part.
Cutlet
A small flattened boneless piece of meat, generally referring to pork and veal.
To make a liquid clear by adding beaten egg white and egg shells. The egg jells in the hot liquid and cloudiness adheres to it and then the liquid is strained.
Clarified butter
When butter is separated removing the milk solids, the remaining fat is referred to as ‘Clarified’. You can purchase clarified butter called ghee at most larger grocery stores.
Clotted Cream Thick, baked cream, from Cornwall or Devon.
Cloves A sweet, pungent, spice used as a flavouring.
Coat To evenly cover food with flour, crumbs, or a batter.
Cobbler
A deep dish pie, generally made with fruit.
Cocoa Powder
A brown, un-sweetened powder produced by crushing cocoa nibs and extracting most of the fat (cocoa butter); it is used as a flavouring; also known as un-sweetened cocoa.
Cockle
A mollusc related to the oyster, usually eaten boiled with condiments or in a sauce.
Cocktail
An appetizer served before or as the first course of a meal, an alcoholic beverage served before the dinner, or a cut shell-fish with a tart sauce served at the start of a meal.
Coddle
To cook or simmer an item just below the boiling point for a short length of time .
Coddled eggs
Eggs cooked in simmering water, in their shells or in ramekins, until set.
Colander
A perforated bowl made of metal or plastic that is used to strain foods.
Collard Greens
Leafy, dark green vegetable with paddle-like leaves that grow on tall tough stalks; the leaves have a flavour reminiscent of cabbage and kale.
Compote
Fruit cooked in syrup flavoured with spices or liqueur.
Condiment
A seasoning for food, a spicy or pungent relish.
Compound butter
Whole butter combined with herbs or other seasonings and used to sauce grilled or broiled meats or vegetables.
Combine To blend two or more ingredients into a single mixture.
Consommé
Broth or stock that has been clarified by simmering it with beaten egg whites, which attract and trap the impurities clouding the broth.
Core
To remove the central seed part of certain fruits, such as apples or pears.
Confectioners' Sugar
Refined sugar ground into a fine, white, easily dissolved powder; also known as powdered sugar and 10X sugar.
Confit To slowly cook pieces of meat in their own gently rendered fat.
Converted rice
Rice that is pressure-steamed and dried before milling to remove surface starch and help retain nutrients; has a pale beige colour and the same flavour as white rice; also known as parboiled rice.
Cookies
Small, sweet, flat pastries, usually classified by preparation or makeup techniques as drop, icebox, bar, cut-out, pressed and wafer. Biscuits in the UK.
Cordon bleu
A dish consisting of thin boneless chicken breasts or veal scallops separated by a thin slice of prosciutto or other ham and Emmenthal-style cheese, breaded and sautéed.
Corked / Corky
Description of wine whose flavour has been tainted by the odour of the cork. Corked also means a wine bottle with the cork in.
Coriander
The tiny yellow-tan ridged seeds of the cilantro plant (Coriandrum sativum); used as a spice, they have a flavour reminiscent of lemon, sage and caraway, are available whole or ground and are used in Middle Eastern, Indian and Asian cuisine's and pickling spice blends. See cilantro.
Corn
Annual plant native to the western hemisphere producing white, yellow, blue or multicoloured grains arranged on a cob; consumed as a vegetable when young and available fresh, canned or frozen, or dried and ground into cornmeal; also known as maize.
Corn Flour
Finely ground cornmeal; has a white or yellow colour and is used as a breading or in combination with other flours.
Corn Oil
Pale yellow oil obtained from corn; odourless, almost flavourless, high in polyunsaturated fats with a high smoke point; a good medium for frying, also used in baking.
Corn Syrup
A thick, sweet syrup derived from cornstarch, composed of dextrose and glucose; available as clear (light) or brown (dark), which has caramel flavour and colour added.
Corned
Refers to a meat that has been salted and cured.
Corned Beef
Beef, usually a cut from the brisket or round, cured in a seasoned brine; has a greyish-pink to rosy red colour and a salty flavour; also known as salt beef.
Cornmeal Dried, ground corn kernels (typically of a variety known as dent); has a white, yellow or blue colour, gritty texture, slightly sweet, starchy flavour and available in three grinds (fine, medium and coarse); used in baking, as a coating for fried foods or cooked as polenta.
Cornstarch
Dense, very fine powdery flour made from ground corn endosperm and used as a thickening agent.
Cornichon
Tiny pickles mixed with onions and other aromatics and preserved in seasoned pure wine or cider vinegar.
Cottage pudding
Cake served with a warm sweet sauce.
Coulis
A mixture—often a fruit puree—that has been strained of tiny seeds or pieces of peel so it is perfectly smooth.
Court Bouillon
A vegetable broth made by simmering onions (or leeks), carrots, celery, and sometimes, other vegetables, such as fennel, with a bouquet garni in water and, often, white wine or vinegar.
Couscous
Small, spherical bits of semolina dough that are rolled, dampened and coated with a finer wheat flour; a staple of the North African diet.
Cracklings
Crisp remains left after the fat has been fried out.
Crayfish
A freshwater crustacean similar to lobster but smaller. The salt water variety is know as spiny lobster.
Cream
To stir a fat—usually butter—and sugar together rapidly until the mixture looks white, aerated, and somewhat like stiffly beaten whipped cream. Or, that part of milk, containing 32 to 42 percent of butterfat in emulsion, that rises to its surface after the milk cools to room temperature and stands for several hours.
Cream Cheese
A fresh, soft, mild, white cheese made from cow's cream or a mixture of cow's cream and milk (some goat's milk cream cheese are available); used for baking, dips, dressings, confections and spreading on bread products.
Cream Puff
A small, hollow puff made from Choux Pastry (cream-puff pastry) filled with sweetened whipped cream or custard.
Cream, Whipped
Cream that has been whipped until it is stiff.
Creme de Cacao
A chocolate-flavoured liqueur.
Cream of Tartar
Cream of tartar is a fine white powder used mainly used to improve the stability and volume of beaten egg whites. It is also used to give some candies and frosting a creamier consistency. An interesting fact is its origin, cream of tartar is actually derived from crystalline acid deposits on the inside of wine barrels.
Crème Anglaise
Custard sauce or vanilla sauce.
Crème brulee
Custard topped with sugar and caramelized under the broiler before serving.
Crème fraiche
Heavy cream cultured to give it a thick consistency and a slightly tangy flavour. Substitute sour cream, if necessary.
Crème patisserie
Custard made with eggs, flour or other starches, milk, sugar, and flavourings, used to fill and garnish pastries or as the base for puddings, pies, soufflés, and creams.
Crepe
A thin pancake made with egg batter.
Crimp To create a decorative edge on a pie crust. On a double pie crust, this also seals the edges together.
Crisp To restore the crunch to foods; vegetables such as celery and carrots can be crisped with an ice water bath, and foods such as stale crackers can be heated in a medium oven.
Croissant
A crescent shaped roll.
Croquette
A ground food product, held together with the addition of a thick cream sauce and eggs, formed into balls or cones, breaded and fried in oil.
Croutons
Small cubes of bread browned to a golden colour in the oven or deep fat fryer, generally served with soups or salads.
Croute, en
Enclosed in a bread or pastry crust.
Crudités
French for a mixture of sliced and shredded vegetables diversely dressed and served as a first course.
Crush To condense a food to its smallest particles, usually using a mortar and pestle or a rolling pin.
Crystallize To form sugar- or honey-based syrups into crystals. The term also describes the coating.
Cube
To cut into even, bite-size pieces.
Cucumber
The edible fleshy fruit of several varieties of a creeping plant (Cucumis sativus); most have a dark green skin and creamy white to pale green flesh; generally divided into two categories: pickling and slicing.
Cuitlacoche
A fungus which grows naturally on ears of corn (Ustilago maydis). The fungus is harvested and treated as a delicacy. The earthy and somewhat smoky fungus is used to flavour quesadillas, tamales, soups and other specialty dishes. Also spelled huitlacoche.
Cuisine
A characteristic style of preparing food.
Cumin
A spice that is the dried fruit (seed) of a plant in the parsley family (Cuminum cyminum), native to the Middle East and North Africa; the small crescent-shaped seeds have a powerful, earthy, nutty flavour and aroma and are available whole or ground in three colours: amber, white and black.
Curacao
An orange-flavoured liqueur.
Curd Custard-like pie or tart filling flavoured with juice and zest of citrus fruit, usually lemon, although lime and orange may also be used.
Curd
One step in the production of cheese.
Curdle To cause semisolid pieces of coagulated protein to develop in food, usually as a result of the addition of an acid substance, or the overheating of milk or egg-based sauces.
Cure
To preserve by pickling, salting, or drying.
Curry
A mixture of spices that may include turmeric, coriander, cumin, cayenne or other chillies, cardamom, cinnamon, clove, fennel, fenugreek, ginger, or garlic.
Curry Powder
An American or European blend of spices associated with Indian cuisines, the flavour and colour vary depending on the exact blend; typical ingredients include black pepper, cinnamon, cloves, coriander, cumin, ginger, mace and turmeric
Custard
A liquid mixture that is combined with whole eggs, egg whites, or egg yolks, or a combination, and gently baked until set. Examples of custards are a quiche filling; a crème caramel and a crème brûlé.
Cut in
A part blended into another part.
Cutlet
A small flattened boneless piece of meat, generally referring to pork and veal.
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