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38 Cards in this Set
- Front
- Back
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Cake Flour
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A weak or low-gluten flour made from soft wheat
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Calamari
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Italian for "squid"
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Calvados
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An alcoholic beverage distilled from cider, made exclusively in the Normandy region of France.
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Canard
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Duck.
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Capon
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A castrated male chicken
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Carmelization
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The browning of sugars causd by heat
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Carotenoids
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Yellow or orange pigments in vegetables and fruits.
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Carryover Cooking
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The rise in temperature inside roast meat after it is removed from the oven.
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Caviar
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1. The salted roe or eggs of sturgeon
2. The salted roe of another fish, such as salmon or whitefish, if that fish is designated in the name, such as whitefish caviar |
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Chanitlly
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Whipped cream to which sugar and vanilla have been added.
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Classical Garnish
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in classical cuisine, any food or combination of foods placed ona plate or platter to accompany the main item; each garnish combination is assigned a standard name.
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Clearmeat
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A mixture of ground meat, egg whites, and flavoring ingredients, used to clarify consummes.
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Club Sandwich
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A sandwich consisting of three slices of toast and filled with such ingredients as sliced chicken or turkey, lettuce, tomato, and bacon
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Coagulation
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The process by which proteins become firm, usually when heated.
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Cocktail
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A type of appetizer generally made of seafood or fruit and often served with a tart or tangy sauce.
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Collagen
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A type of connective tissue in meats that dissolves when cooked with moisture.
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Collagen Casing
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An edible artificial sausage casing molded from animal materials.
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Combi Oven
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An oven that can operate in conventional, convection, and steamer modes.
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Compound Butter
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A mixture of raw butter and various flavoring ingredients.
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Concasser
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To break up coarsely with a knife or mortar. To chop coarsely.
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Concasse {de tomates}
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Peeled, seeded, and diced tomatoes.
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Condensed Milk
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Whole milk heavily sweetened with sugar, with about 60 percent of the water removed.
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Confit
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A food saturated with one of the following, vinegar, sugar, alcohol, fat, literally, "preserved"
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Consomme
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A rich, flavorful seasoned stock or broth clarified to make it perfectly clear and transparent.
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Coq au Vin
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A French dish of chicken braised in wine.
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Corn
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A grain with a set of husks covering the entire seed head, or ear. Unlike other grains, it may be eaten as a fresh vegetable.
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Coulis
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A vegetable or fruit puree, used as a sauce
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Court Bouillon
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Water containing seasonings, herbs, and usually, an acid; used for cooking fish
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Creaming Method
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Cake-mixing method involving mixing flour and eggs into creamed sugar and fat, also used for some muffins and coffee cakes.
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Cream Anglaise
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A light vanilla-flavored custard sauce made of milk, sugar, and egg yolks.
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Crepe
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very thin pancake.
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Crouton
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A slice or piece of toasted bread.
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Crudite
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A raw vegetable served as a relish.
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Cryovac
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Brand name of a machine used to vaccum-pack meats and other foods in plastic. The air and misture proof packaging protects the contents from bacteria and mold and prevents weight loss due to drying.
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Cuisson
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1.the liquid used for cooking a food
2. The cooking; the action and manner of cooking a food. |
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Custard, baked
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A combination of beaten eggs and liquid, usually milk or cream, baked until it sets to a solid, due to the coagulation of egg protein.
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Cutting Loss
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Loss of weight of meat due to drying or to particles of meat and fat sticking to the cutting board.
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Cycle Menu
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A menu that changes every day for a certain period, then repeats the same daily items in the same order.
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