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X
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Z |
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Caffeine |
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An alkaloidal substance found in
the coffee bean, kola nuts, tea leaf, maté
and cocoa bean. The content in a cup of a coffee
is 1.5 grains; in tea less than 1 grain. |
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Canapé |
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An appetizer made of a small
piece of bread, toast or cracker spread with
savory food. |
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Capon |
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A castrated male chicken. Grows
large (4lbs. or over) with large proportion of
white meat. |
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Caramel |
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Burnt sugar syrup used for
coloring and flavoring. Also a chew candy. |
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Caviar |
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Salted roe (fish eggs) originally
from sturgeon. |
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Charlotte or Charlotte Russe |
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Usually a gelatin dessert with
flavored whipped cream molded in a form lined
with cake or lady fingers. |
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Chicory |
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The root of a plant that is
sliced, dried, roasted and then mixed with
coffee. Leaves of plant are used for salad and
sometimes called curly endive. |
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Cider |
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The juice pressed from apples
used as a beverage or to make vinegar. |
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Cobbler |
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A deep-dish fruit pie with a rich
biscuit topping instead of pastry. |
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Cocktail |
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An appetizer served before or as
the first course of a meal.
(a)
An alcoholic beverage usually served before
dinner. (b)
Fruit or vegetable juice.
(c)
Cut fruit or shellfish with tart sauce served as
first course. |
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Compote |
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Fruits cooked in syrup so that
fruit is kept as whole possible. |
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Condiments |
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Food seasonings such as salt,
vinegar, herbs and spices. |
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Consommé |
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A highly seasoned clear soup made
from a combination of beef, veal, and poultry. |
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Cracklings |
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Crisp particles left after fat
has been rendered from pork or goose. |
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Cream Sauce |
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A white sauce made with cream or
milk. |
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Croquettes |
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Chopped or ground cooked food
held together by a thick sauce, then shaped,
dipped into egg and crumbs and fried. |
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Croutons |
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Cubes or slices of toasted or
fried bread served with soup or salad. |
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Custard |
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A cooked or baked mixture mainly
of eggs and milk. It may be sweetened to use as
a dessert or as an entree when combined with
cheese, corn, or fish. |
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Cutlet |
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A small piece of meat cut from
the leg or rib of veal or pork, or a croquette
mixture made into the shape of a cutlet. |
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Candy |
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To conserve or preserve by
boiling with sugar. To incrust or coat with
sugar. |
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Caramelize |
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To heat dry sugar or food
containing sugar until lighten brown and of
caramel flavor. |
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Chop |
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To cut into pieces. |
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Combine |
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To mix ingredients. |
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Cream |
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To work foods until soft and
fluffy. Usually applied to shortening and sugar. |
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Cut |
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To divide foods with knife or
scissors or To incorporate solid fat into dry
ingredients with the least amount of blending,
so the fat remains in small particles. |
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Capers |
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The flower buds of Capparis
spinosa grown in Mediterranean countries.
Pickled and used as a condiment. |
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Caraway |
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A biennial herb with an aromatic
fruit usually known as caraway seeds. Used in
breads, cookies, cakes, candies, salads and
cheese. |
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Cardamon |
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An aromatic fruit of a number of
zinziberaceous plants grown in Cey Ion, India
and Central America. The fruit is in the shape
of a pod with seed inside. Sold in the whole
pod, as whole seeds or as grounded seeds. Used
as a condiment. |
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Cayenne Pepper |
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Powered pod and seeds of carious
capsicums yielding a hot savory flavor used in
meat dishes and gravies and sometimes called red
pepper. |
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Celery Seed |
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Seed of a small plant similar in
appearance and taste to celery. Used whole or
ground to flavor soups, stews, cheese, pickles
and some salads. Southern France, India and the
United States are producers. |
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Celery Salt |
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Mixture of ground celery seed and
fine white salt. Used in meats, salads and many
other dishes. |
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Chervil |
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An apiaceous plant with aromatic
leaves used to flavor soups and salads. |
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Chili |
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A hot pepper. Used as a base for
chili sauce and other spicy dishes. |
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Chili Powder |
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A mixture of ground red peppers,
cuminseed and other spices. Used to flavor
omelettes, seafood cocktails, etc. |
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Chives |
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Similar to green onions though
smaller and milder. |
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Chutney |
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A spicy pickle of compound fruit
and seasonings. |
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Cinnamon |
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true cinnamon is the inner bark
of Cinnamon zeylancium which grows only in
Ceylon. It has a very mild flavor. Cassia
cinnamon grown also in the Far East is most
generally used and has a more full-bodied
flavor. The dried bark is sold in sticks or
ground. |
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Cloves |
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The flower buds of a tree which
is grown in the Netherlands East Indies,
Zanzibar and Madagascar. Sold whole or ground. |
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Coriander |
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An herb with aromatic seeds. Used
for confections, cookies, pickles and meat
products. |
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Cuminseed |
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Dried fruit of Cuminum cyninum.
Has a slightly bitter flavor. Used for flavoring
meats, sausages, pickles and as an ingredient of
curry powder. |
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Curry Powder |
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A yellow condiment from India
containing various spices. |
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Chocolate |
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The plastic or solid product
derived from grinding cacao nibs. |
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Cocoa |
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Pulverized chocolate from which
part of cacao butter has been removed. |
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Compound |
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A mixture of animal fats, a
mixture of vegetable fats or a mixture of both. |
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Corn Oil |
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Refined oil from dried, crushed
corn germ. |
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Cottonseed Oil |
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Refined oil from the crushed seed
of the cotton plant. |
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Cracklings |
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The residue from rendered fat of
meat. |
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Cake Flour |
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Milled from soft wheat; the most
highly refined flour milled; granulation
uniform; protein content very low' flour is very
delicate in quantity. |
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Corn Meal |
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Milled from corn. |
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Cultured Butter Milk |
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The final product resulting from
treating pasteurized skimmed or partially
skimmed milk with a culture of lactic acid
bacteria. |
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Cane Syrup |
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The concentrated sap of sugar
cane. |
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Corn Syrup |
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The resulting liquid made from
corn. |
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Confectioners Sugar |
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Granulated sugar crushed, then
sifted to desired fineness; may also be called
powdered sugar. |
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Cube Sugar |
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Pressed from of granulated sugar
made by pressing into molds. |
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