yellowish inside. Solid body and texture, rather hard. A slightly salty, smoked flavor. Use is eating, sliced. Grating when aged and dried. Camembert Cheese, origin France. Gray-white mold surface, soft inside. Before serving, store at room temperature until runny. Eat crust. Ammonia flavor if too ripe. Use is eating. Candy (a) To cook (fruit) in heavy sugar syrup until transparent, then drain and dry (candied orange or grapefruit peel). (b) To cook (vegetables or fruits, such as sweet potatoes or apple slices) with sugar or syrup to give a glaze. Capers Flower beus from shrub (also from nasturtiums) preserved in vinegar, used as condiment and in sauces. Ususally imperted in bottles. Capon Chicken emasculated to increase size and tenderness. Caramelize To melt sugar slowly over medium-low heat until it develops its characteristic caramel flavor and golden-brown color. Caraway Seed Fruit of plant of parsley family. Slightly sharp but sweet-undertone flavor. Popular in breads, such as rye; used in many German and Middle European meat and vegetable dishes. Also used in cheese, sauerkraut, mixed pickling spice. Is principal ingredient of kummel cordial. Cardamom Seed (also Cardamon) Dried fruit of plant of ginger family. Aromatic and pungent flavor. Seeds used in coffee cups in Near East. Also used (ground) to flavor Danish pastry, coffee cake, and other pastries. Ground with other ingredients in curry powder and in various sausages. Cassia Spice made of bark of evergreen tree of laurel family. Related to cinnamon and used as cinnamon in some countries. Stronger flavor than cinnamon; agreeable, aromatic odor and sweet pungent taste. Sold whole in stick form and ground. A favorite for baked products, fruit, and confections. Cassia Buds Dried immature fruits of cassia tree. Flavor is like cassia or cinnamon. Used to give cinnamon flavor to pickling spice mixtures and marinades where whole spice is preferred. Cayenne Pepper Small-fruited species of capsicum. Also known as chili pepper. Ground, the pepper is hot and pungent, the color bright red. Called for in small amounts to add hotness as well as color to sauces, Spanish-type dishes, and various meat, egg, fish, and vegetable dishes. Used as ingredient of curry powder and in seasoning some sausages. Small peppers used whole in mixed pickling spices. Gourmets use a little pinch in all souffles. Celery Salt Combination of ground fruit of celery plant and table salt. Used in soups, biscuit dough, tomato juice, oyster stew, potato salad, salad dressings, and many other dishes. Celery Seed Seed of member of parsley family. Flavor almost identical with celery, warm and slightly bitter. Used to season sauces, salads, pickles, soups, vegetables, and many dishes. Chapon Small cube of French bread rubbed with garlic to be tossed with green salad. Chervil Delicate, fern-like leaves with a pleasant aromatic flavor, more subtle then tarragon. They are used in salad dressing, sauces, stuffings - especially for fish - also in soups and omelets. Chill To keep in regfrigerator or on ice until cold but not frozen. Chili Powder A blend of chilies, cumin seed, and oregano, all of which are native to Mexico. Other spices may be added to the blend. Used to season Mexican dishes such as chili con carne, also eggs, omelets, sea-food cocktail sauces, stews, soups, hamburgers. Used commercially to season frankfurters and other prepared meats. Chives Tender young green tips of a delicate member of the onion family. Only the tops are used. Chives are used to flavor cheese spreads. They are also popular on salads, Vichyssoise, and in sauces for fish, chicken, beef. Chop To cut into small pieces with a sharp knife. Choux paste Cream-puff pastry made in saucepan over heat. Clarified butter Melted butter, strained or skimmed. Clarify To clear clouded liquid, such as aspic, bouillon, stock, by heating gently with raw egg white added, stirring, then straining through fine sieve or cheesecloth. Cloves Dried, unopened bud of an evergreen tree. Whole clove is nail shape - word clove comes from French clou, meaning nail. Strong, pungent, sweet flavor. Rich brown color. Sold whole and ground. Used in meat cookery, pickling, syrups, stews, baking and confections. Coat To roll food in flour, crumbs, sugar, chopped nuts, etc., until uniformly covered; or to dip in bread crumbs, in egg and milk, and again in crumbs. Coat the spoon The liquid mixture is thick enough to adhere in thin layer to the stirring spoon. Cocottes Small porcelain dishes, similar to ramekins, used for baking. Coddle To cook slowly in water just below boiling point (coddled egg). Combine Mix two or more ingredients together. Compote Two or more fruits in sugar syrup. Conserve Fruit preserve made with two or more fruits plus nuts or raisins. Consomme A clear soup usually made from a combination of meat stocks. Core To remove seed center of fruit or vegetables, leaving rest intact. Coriander Seed Dried, ripe fruit of herb of the parsley family. White or yellowish brown, almost round seed with a mild, distinctive, fragrant odor. Pleasant, aromatic taste, suggesting combined lemon peel and sage. Used commercially in making frankfurters. Used whole in mixed pickling spice and ground in curry powder. Used to flavor pastry, cookies, buns and cakes. Cottage Cheese Soft, white. Pleasantly sour flavor. Made from skim milk. Either crumbly or very smooth when cream is added. Use is eating and cooking. Court Bouillon Simmered stock of white wine, water, herbs, fish bones, or vegetables, used in poaching fish and in making fish sauces. Cracklings The crisp pices left after rendering the fat from pork. Cream To mix shortening until it is smooth and creamy by rubbing it against the side of the bowl with a spoon. This term is usually applied to mixing sugar with shortening in making cake. Cream Cheese Made from cream and milk. White, delicate. Slightly acid taste. Use is eating and cooking. Crepe A thin, rich pancke rolled with a filling and served with a sauce for the main dish or dessert. Crepes Suzettes are made with grated orange rind and various liqueurs. Crepes Gruyere have a cheese filling. Crisp To restore texture of vegetables by covering with ice water for short period; to heat bread, crackers, dry cereals, etc., in oven a few minutes. Croissants Rich, flacky, crescent-shaped French rolls. Croquettes Chopped or ground cooked foods, bound with sauce or beaten egg, formed into rolls, balls, or other shapes, coated with crumbs or flour, and deep-fat fried. Croute French for pastry crust in which casserole mixture is baked. Croutons Small cubes of fried or toasted bread served with soup. Crumble To break into small pieces or crumbs with the fingers. Cube To cut in small (1/2-inch square) pieces. Cumin Seed (also known as cummin and comino seed) Dried fruit of herb of parsley family. Somewhat like caraway seed in flavor. Used whole or ground commercially in preparation of meats, pickles, cheese, sausages, curry powder, chili powder, and chutney. Popular as seasonings for soups, stews, bread, rice. Cure To preserve meat, game, etc., with salt, liquid, smoking, etc. Curry Powder Blend of numerous spices, seeds, herbs, depending on manufacturer. Used to flavor sauce, stews, sea food, rice, eggs, vegetables, soups. Characteristic hot spicy flavor and color, varying from very hot to mild, from deep brown to mustard yellow. Cut (a) To divide food into pieces with a knife or scissors. (b) To combine shortening with dry ingredients with two knives, a fork, or a pastry blender. |
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