Gastronomy Terminology (C)

Canapes :

[French] plain or toasted bread or crackers topped with a savory mixture. U ...

Canepe :

[French] plain or toasted bread or crackers topped with a savory mixture. U ...

Carving :

To cut (a solid material) so as to form something (baked). Care over/Fırınd ...

Caviar :

This elegant and expensive appetizer is sieved and lightly salted fish roe ...

Chantilly :

[French] This is a name for sweetened whipped cream flavored with vanilla. ...

Chateaubriand :

Double steak cut from the center of the beef fillet.

Chaud-froid :

Meat or fish that has been poached or roasted, chilled and served cold, mas ...

Chicken :

This bird, taken from the jungles of southeastern Asia around 1400 B.C., ha ...

Chiffonnade :

To slice an herb or leafy vegetable into thin ribbons. This is easy to acco ...

Chop :

To divide into small pieces with a knife or other sharp tool.

Clarify :

To make a substance clear or püre.

Cod :

A large family of saltwater fish, including Atlantic cod, Pacific cod, poll ...

Collagen :

Any of a class of extracellular proteins abundant in higher animals, especi ...

Compound butter :

Butter creamed with herbs, spices, garlic, wine, or whatever you wish. Perf ...

Confectionary Sugar :

This powdered sugar is best in recipes that will not be cooked at all, such ...

Crouton :

Bread that is cut into smaller pieces and toasted or fried until crisp. Mos ...

Croutons :

Cubed pieces of bread fried in butter.

Cuisine :

A style or method of cooking, especially as characteristic of a particular ...

Cuttle fish :

A relative of the squid and octopus, the cuttlefish has ten arms that can r ...