On Cooking Vocab 3

Front 1

chowder

Back 1

a hearty soup made from fish, shellfish and/or vegetables, usually containing milk and potatoes and often thickened with a roux

Front 2

churros

Back 2

A Spanish and Mexican pastry in which sticks of eclair paste flavored with cinnamon are deep-fried and rolled in sugar while still hot

Front 3

chutney

Back 3

a sweet-and-sour condiment made of fruits and/or vegetables cooked in vinegar with sugar and spices; some chutneys are reduced to a puree, while others retain recognizable pieces of their ingredients

Front 4

cider

Back 4

mildly fermented apple juice; nonalcoholic apple juice may also be labeled cider

Front 5

citrus

Back 5

fruits characterized by a thick rind, most of which is a bitter white pith (albedo) with a think exterior layer of colored skin (zest); their flesh is segmented and juicy and varies from bitter to tart to sweet

Front 6

clarification

Back 6

1. the process of transforming a broth into a clear consomme by trapping impurities with a clearmeat consisting of the egg white protein albumen, ground meat, an acidic product, mirepoix and other ingredients
2. the clearmeat used to clarify a broth

Front 7

clarified butter

Back 7

purified butterfat; the butter is melted and the water and milk solids are removed

Front 8

classic cuisine

Back 8

a late 19th and early 20th century refinement and simplification of French grande cuisine. Classical (or classical) cuisine relies on the thorough exploration of culinary principles and techniques, and emphasizes the refined preparation and presentation of superb ingredients

Front 9

clean

Back 9

to remove visible dirt and soil

Front 10

clear soups

Back 10

unthickened soups, including broths, consommes and broth-based soups

Front 11

clearmeat

Back 11

see clarification

Front 12

club roll

Back 12

a small oval-shaped roll made of crusty French bread

Front 13

coagulation

Back 13

the irreversible transformation of proteins from a liquid or semiliquid state to a solid state

Front 14

cocoa butter

Back 14

the fat found in cocoa beans and used in fine chocolates; it is white, solid at room temperature and tasteless

Front 15

coconut cream

Back 15

1. a coconut-flavored liquid made like coconut milk but with less water; it is creamier and thicker than coconut milk
2. the thick fatty portion that separates and rises to the top of canned or frozen coconut milk; do not substitute cream of coconut for true coconut cream

Front 16

coconut milk

Back 16

a coconut-flavored liquid made by pouring boiling water over shredded coconut; may be sweetened or unsweetened; do not substitute cream of coconut for coconut milk

Front 17

coconut water

Back 17

the thin, slightly opaque liquid contained within a fresh coconut

Front 18

colander

Back 18

a perforated bowl, with or without a base or legs, used to strain foods

Front 19

collagen

Back 19

a protein found in connective tissue; it is converted into gelatin when cooked with moisture

Front 20

combination cooking methods

Back 20

cooking methods, principally braising and stewing, that employ both dry-heat and moist-heat procedures

Front 21

composed salad

Back 21

a salad prepared by arranging each of the ingredients (the base, body, garnish and dressing) on individual plates in an artistic fashion

Front 22

composition

Back 22

a completed plate's structure of colors, shapes and arrangements

Front 23

compound butter

Back 23

also known as a beurre compose, a mixture of softened whole butter and flavorings used as a sauce or to flavor and color other sauces

Front 24

compound sauces

Back 24

small sauces

Front 25

concassee

Back 25

peeled, seeded and diced tomato