C to E Flashcards
1
Q
Cabillaud
A
Cod fish
2
Q
Cabra
A
Goat in Spanish
3
Q
Cabrilla
A
Sea Bass
4
Q
Cacahuates
A
Peanuts
5
Q
Cafe
A
Coffee
6
Q
Cafe Con Leche
A
Espresso coffee with steamed milk, café au lait
7
Q
Cafe Cortadito
A
Espresso coffee with a dash of steamed milk
8
Q
Cafe Solo
A
Espresso coffee alone, (no milk)
9
Q
Caille
A
Quail
10
Q
Cala
A
Rocky bay, cove
11
Q
Calabacita
A
A variety of summer squash found in Latin American and Mexican cooking.
12
Q
Calabaza
A
Pumpkin, squash
13
Q
Calamari
A
The Italian word for squid
14
Q
Calcots
A
Spring onion (scallion)
15
Q
Caldereta (Kaldereta)
A
Casserole, most often based on lamb or kid (Extremadura) and lobster (Menorca)
16
Q
Caldero
A
Heavy iron pot, by association, or a fish and rice dish made in this pot
17
Q
Caldo
A
Stock, consomme, clear broth
18
Q
Caldo Verde
A
A Portuguese soup made from a sharp flavored cabbage, potatoes, broth, and olive oil. Sausage is then cooked in the soup.
19
Q
Calentar
A
To heat or warm
20
Q
California Roll
A
A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around crab meat, smelt or flying fish roe, avocado, and cucumber.
21
Q
Callos
A
Scallops
22
Q
Calzone
A
A savory turnover made with pizza dough. Traditionally stuffed with tomatoes, mozzarella, fresh ricotta, and/or meat, then folded, and baked or fried. Often served with sauce over the top rather than inside.
23
Q
Camarones
A
Shrimp
24
Q
Camotes
A
Sweet Potatoes
25
Cana
Small serving of draft beer
26
Canapé
Small open-faced sandwiches served as snacks or for lunch. They may be served hot or cold, but they are often elaborately garnished.
27
Canard
Duck
28
Canard Sauvage
Wild duck
29
Canela
Cinnamon
30
Canelones
“cannelloni,” pasta tubes stu#ed with minced meats and bechamel sauce
31
Canestrini
Small pasta used in soup.
32
Cangrejo
Crab
33
Cangrejo or Jaiba
Crab
34
Cannaroni
Wide, hollow, tubular pasta. A larger version of Ziti pasta.
35
Cannelloni
“big pipes”; this hollow cylindrical pasta is stu#ed and baked.
36
Cannelloni beans
White oval shaped beans are frequently used in Italian dishes.
37
Cannoli
A Sicilian specialty pastry named for its cannon-like shape. This elaborately flavored dough is rolled and shaped around a metal cylinder, then deep fried. When cooled, the crisp cookie-like tubes are filled with a sweetened ricotta mixture, pastry whipped cream, or sugary almond pistachio paste, and enriched with candied fruits or small bits of chocolate.
38
Cantaloupe
Melon
39
Cantucci
Tuscan almond cookies that resemble small Biscotti.
40
Cantuccini
Tuscan almond cookies that resemble small Biscotti.
41
Capa
Layer
42
Capellini
Literally “fine hair”; fine strands of pasta that are usually used in soup.
43
Caperberries
The fruit of the caper bush, which appear after the flowers. They are usually preserved in brine, and are most often served in the same way as olives, as a garnish for salads, or in a martini.
44
Capers
Sun-dried flower buds that are pickled in vinegar and salt brine. The pungent flavor offers piquancy to many sauces and condiments. Traditionally used as a garnish for meat and vegetable dishes.
45
Capicolla
A coarse Italian pork sausage. Usually highly seasoned, this sausage is served cold, thinly sliced, as for prosciutto.
46
Capocolla
Seasoned cured ham that is thinly sliced and served in antipasto platters.
47
Capon
A castrated chicken that is savored for its delicate taste and texture. Once castrated, the chicken would become fattened, yielding tender, juicy flesh. This method of raising chickens is not practiced much anymore, since most chickens are butchered at a young age and still very tender.
48
Caponata
Best known as a spread or cold salad containing eggplant, celery, tomatoes, raisins, and pine nuts seasoned with vinegar and olive oil. Modern variations will add other vegetables such as zucchini and season it with fresh herbs.
49
Capsicum
The family name for sweet and hot peppers.
50
Caracol
Snail
51
Caramel
Melted sugar to the brown stage
52
Caramelize
A process of cooking sugar (usually with oil or butter) until it begins to color; foods containing natural sugars will caramelize in their own sugars
53
Caramelize to
To cook to release natural sugars, or until reaching brown color
54
Carbonara
A rich sauce made with cream, eggs, Parmesan or Pecorino Romano cheese, sauteed pieces of bacon, and vegetables.
55
Carbonnade
Braised steak
56
Carcasse
Bone structure without the meat
57
Cardamom
Aromatic seeds used for baking, flavoring coffee and exotic Scandinavian and Indian dishes. Excellent when freshly ground. Botanical name: Elettaria cardamomum.
58
Cardinal
Fish dishes which have sauces made with lobster fumet and are garnished with lobster meat.
59
Cardoon
A vegetable from the artichoke family that looks like celery. Cardoons may be eaten raw or cooked and served like any vegetable.
60
Carnaroli
Premium firm Risotto rice
61
Carne
Meat
62
Carne de Res
Beef
63
Carne De Salchicha
Sausage meat
64
Carne Picada
Minced meat
65
Carnero
Lamb
66
Carnes
Meats
67
Carob
The seed from the carob tree which is dried, ground, and used primarily as a substitute for chocolate.
68
Carpaccio
A raw beef appetizer topped with a mustard-mayonnaise sauce or olive oil and parmesan cheese. Often paired with raw white truffles.
69
Carpe
Carp
70
Carre
Rack of veal or lamb
71
Carrelet
Flounder
72
Cartouche
A greased round of paper used to cover meats during cooking process
73
Cáscara
“Shell” in Spanish. Usually refers to citrus rinds.
74
Caserola
Saucepan, pan
75
Casqueria
Variety meats, offal
76
Casserole
A fireproof dish, or food prepared in a casserole dish
77
Cassis
Black currant & black currant liqueur
78
Cassoulet
A dish from southwest France consisting of white beans and an assortment of meats such as confit, lamb, pork, and Toulouse sausage. The dish is enriched with large amounts of duck fat and is baked until the top is brown and crispy. Can sometimes include seafood and lentils. Served alone or with a light, bitter salad.
79
Castaña
Chestnut
80
Caul Fat
The stomach lining of pork which is used in place of back fat for pates and to encase crepinettes.
81
Cava
A type of quality Spanish sparkling white wine produced by the bottle fermentation method, Methode Champenoise.
82
Cavatelli
Small shell-shaped pasta with slightly rolled-in edges. Served best with chunky sauces, and salads requiring pasta that will hold sauces and dressings. Simil Gnocchetti and Rotini.
83
Caviar
These are the eggs of sturgeon that have been salted and cured. Grading for caviar is determined by the size and color of the roe and the species of the sturgeon. Beluga caviar, which is the most expensive of the three types of caviar, are dark gray in color and are the largest eggs. Ossetra caviar are light to medium brown and are smaller grains than beluga. Sevruga caviar are the smallest grains, the firmest in texture and are also gray in color. Pressed caviar is made of softer, lower quality eggs and have a stronger, fishier flavor. The term malossol is used to describe the amount of salt used in the initial curing process. The roe from other fish such as salmon, lumpfish, and whitefish are not considered caviar, regardless of their label. They should be addressed as roe. Caviar should be served as simply as possible. Traditional accompaniments, inspired by the Russians, are sour cream, blinis, and ice cold vodka. Lemon and mince onion are often served with caviar, but their flavors will only detract from the pure delicate flavor of the caviar.
84
Cayenne
A hot red pepper
85
Cayenne Pepper
Made from drying and grinding the small orange-red fruits of several pungent species of the bell pepper family, native to the Cayenne region of French Guyana in northern South America. Due to its heat, it should be used sparingly. An ingredient in picante pimentón de la Vera.
86
Cazón
Dogfish, shark
87
Cazuelas
Terra cotta earthenware dishes which are glazed on the inside and normally unfinished on the outside. They are the most common pieces of Spanish cooking equipment, it retains heat long after the dish has been removed from the stove. These dishes, usually wide and shallow, come in individual as well as casserole sizes. If earthenware frequently are in Spain, they should first be cured in water to prevent cracking. An alternative is to place a metal mesh burner cover over the flame to better distriute heat.
88
Cebolla
Onion
89
Cebolla De Verdeo
Scallion (young onion)
90
Cebolleta
Shallot
91
Cebollita
Green Onion
92
Cecina
Dry-cured beef, typical of Castilla-León, where it is salted, smoked, and cured. As with dry cured jamón serrano, cecina is served very thinly sliced.
93
Celeriac
The root of a type of celery with a firm texture and a clean, sweet flavor of celery.
94
Celeri-rave
Celeriac or celery root
95
Cellophane Noodles
These thin, translucent, flavorless threads of noodle, made from green gram flour, provide texture to the base of soup and stir fried dishes.
96
Celsius
a temperature scale in which 0 (zero) is freezing and 100 degrees is boiling or steaming
97
Cena
Supper, evening meal served later in the evening, after tapas
98
Cepe
Edible fungus, native to the mushroom family
99
Cepes
A wild mushroom of the boletus family known for their full flavor and meaty texture.
100
Cepillo
Brush
101
Cerdo
Pork
102
Cerdo Picado
Minced pork
103
Cerfeuil
Chervil
104
Cerise
Cherry
105
Cerveceria
Beer bar
106
Cervelle
Brain
107
Cerveza
Beer
108
Cervil
A mild-flavored member of the parsley family, this aromatic herb has curly, dark green leaves with an elusive anise flavor. Though most chervil is cultivated for its leaves alone, the root is edible and was, in fact, enjoyed by early Greeks and Romans. Today it is available dried but has the best flavor when fresh. Both forms can be found in most supermarkets. It can be used like parsley but its delicate flavor can be diminished when boiled.
109
Ceviche
a South American dish of marinated raw fish or seafood, typically garnished and served as an appetizer.
110
Chaat
Salty snacks served with an array of sweet and spicy chutneys.
111
Chai
The Indian name for tea, often served with milk and sugar.
112
Chakin Sushi
Vinegar rice wrapped in a thin egg crepe.
113
Chakin Zushi
Vinegar rice wrapped in a thin egg crepe.
114
Champignon
Mushroom
115
Champiñones
Mushrooms
116
Chanterelle
A wild mushroom with a golden color and a funnel-shaped cap. The whole mushroom is edible and is savored for its exquisite flavor and firm texture when cooked.
117
Chanterelles
Mushrooms
118
Chantilly
This is a name for sweetened whipped cream flavored with vanilla. The term may also be used to describe sauces that have had whipped cream folded into them. This includes both sweet and savory sauces.
119
Chapelure
Bread crumbs
120
Chappati
Unleavened Indian flatbread made from wheat flour, water, oil, and salt. This bread is traditionally cooked on a tawa, and then brushed with ghee.
121
Charcuterie
The French word for the variety of pork preparations that are cured, smoked, or processed. This includes sausages, hams, pates, and rillettes. This term may also be used to mean the shop in which these products are sold.
122
Charcutier
Butcher and sausage maker
123
Charlotte
The name for two different desserts. The first preparation is made of slices of bread which are lined in a mold, filled with fruit, and baked until the bread acquires a golden color and crisp texture. The second version, similar to the first, lines a mold with cake or lady fingers and is filled with a bavarian cream. These may also be filled with whipped cream or even a fruit mousse. More elaborate versions layer the cake with jam, then slices of this cake is used to line the mold.
124
Charmoula
A sauce and marinade used in Middle Eastern cooking made of stewed onions flavored with vinegar, honey and a spice mixture called “rasel hanout”. This is a complex spice mixture containing cinnamon, black pepper, cloves, cumin and sometimes paprika and coriander. This sauce is used on meat and fish and can even be adjusted to make a unique vinaigrette.
125
Chateaubriand
A thick slice of beef from the heart of the tenderloin, grilled or sauteed and simply sauced. Many restaurants claim their chateaubriand to be the head of the tenderloin, cut for two, which is roasted and carved tableside.
126
Chaud-froid
hot, cold; Food coated with cold, white sauce
127
Chawal
ice
128
Chayote
A pear shaped squash, used in Latin American cooking, with a taste of zucchini. Chayote may be eaten raw or cooked as you would any summer squash.
129
Chef de Cuisine
Chef in charge/executive chef
130
Chef de partie
Chef in charge of a section of the kitchen
131
Cherimoya
Also called the custard apple, this is a tropical fruit with a creamy texture and sweet pineapple flavor.
132
Chevre
The French word for goat, generally referring to goat’s milk cheeses.
133
Chevreuil
Venison
134
Chiboust
A custard made originally as the filling for the gâteau Saint-Honor, consisting of pastry cream lightened with Italian meringue and stabilized with gelatin.
135
Chicharron
Crispy fried pigskin used in Mexican cooking for salads, fillings and snacks.
136
Chicken Tempura
Chicken and vegetables lightly fried
137
Chicoree
Endive
138
Chicory
sometimes called curly endive; a type of lettuce (chicory root is sometimes used as a coffee substitute)
139
Chiffon
a filling made light and fluffy with beaten egg whites or whipped cream
140
Chiffonade
A very fine julienne of vegetables usually associated with leafy herbs, lettuces, or greens.
141
Chiffonnade
A ribbon like cut of leafy vegetables ie;lettuce
142
Chikuwa
Browned fish cake with a length-long gap.
143
Chilaquiles
Crushed corn tortilla chips cooked with shredded chicken, enchilada salsa, stir fried onions, spices, and melted cheese.
144
Chili Bean Sauce
A thick, spicy sauce made from fermented soybeans, red chili peppers, vinegar, starch, salt, and garlic.
145
Chili Rellenos
A Mexican dish consisting of a batter-fried, cheese stuffed, pablano chili pepper.
146
Chilindrón
sauce of tomato, pepper, onion, and ham, most commonly applied to chicken and lamb, typical of Aragon
147
Chimichanga
Fried flour tortilla stuffed with chicken, beef, lamb, pork or vegetables, and smothered with melted cheese and tomato salsa.
148
Chinese Dried Sausage
Sweet, salty, pork sausage that resembles pepperoni.
149
Chinois
A “China Cap,” a very fine conical strainer.
150
Chipirones
baby squid
151
Chipirones En Su Tinta
baby squid cooked in their own ink
152
Chipolata
A type of small sausage or/a type of pastry used for eclairs
153
Chipotle
A dried and smoked jalapeño which can be found dried or reconstituted and sold in tomato sauce. These chiles are extremely hot and caution should be taken when using them in cooking.
154
Chirashi Sushi
Literally “scattered Sushi”; an assortment of sliced raw fish and vegetables served on a bed of Sushi rice.
155
Chirashi Zushi
Literally “scattered Sushi”; an assortment of sliced raw fish and vegetables served on a bed of Sushi rice.
156
Chiringuito
beach bar/shack
157
Chive
Related to the onion and leek, this fragrant herb has slender, vivid green, hollow stems. Chives have a mild onion flavor and are available-round. They are a good source of vitamin A and also contain a fair amount of potassium and calcium.fresh year
158
Chocolate
A product of cocoa beans in which the chocolate liquor is mixed with cocoa butter in various proportions to produce the different varieties of chocolate. Bitter chocolate has no additional ingredients added. Other varieties of chocolate have additional cocoa butter added, along with sugar, milk, and vanilla.
159
Chocolate de Taza
rich dark chocolate drink thickened with a slight amount of rice flour.
160
Chocos
small cuttlefish
161
Chop
to cut into non-uniformed pieces or rough cut
162
Chop Suey
A dish consisting of small pieces of meat or chicken cooked with bean sprouts and vegetables. Served with rice.
163
Chorizo
A spicy pork sausage common in Hispanic countries, ranging in seasoning from mild and sweet to fiercely hot. It comes in fresh, smoked, or cured versions.
164
Choron
A variation of Bearnaise sauce with tomato puree or concasse added.
165
Chorrito
dash
166
Choucroute
French word for “sauerkraut.”
167
Chou-fleur
Cauliflower
168
Chounk
A melange of spices, herbs, oil, and vegetables that flavors many Indian dishes.
169
Chufa Nut Strainer
Used to make horchata, it is a conical strainer with an ultra-fine mesh which is used with a tapered wooden pestle to strain and press down chifa nuts to make a very smooth puree.
170
Churro
a fritter, deep-fried tube of batter, often eaten with thick drinking chocolate (chocolate de taza)
171
Chutney
The name for a large range of sauces or relishes made with fruits, vegetables, and herbs. Commonly used in East Indian cooking. Fresh chutneys have a bright, clean flavor and are usually thin, smooth sauces. Cilantro, mint, and tamarind are common in fresh chutney. Cooked chutneys have a deeper, broader flavor.
172
Chutoro
A marbled-tuna roll
173
Ciabatta
Flattish slipper-shaped loaves of bread with a pale crisp crust that is made with olive oil, and flavored with fresh or dried herbs, olives, or sun dried tomatoes. Delicious when served warm or used for sandwiches.
174
Cilantro
Fresh, green Coriander
175
Cinnamon
The highly aromatic inner bark of several laurel trees native to Sri Lanka and the East Indies can be rolled and sold as quills or sticks, or ground into a spice. Cinnamon can be used to flavor both sweet and savory dishes.
176
Cioppino
A rich fish stew from San Francisco made with shrimp, clams, mussels, crabs, and any available fish. The broth is flavored with tomato, white wine, garlic, and chile flakes. This stew needs no other courses served but a simple green salad and a lot of sourdough bread.
177
Ciruela
plum
178
Ciruela Seca
dried plum, prune
179
Civet
A French stew usually containing game, though duck and goose are used. The meat is marinated in red wine for long periods of time, then stewed with pearl onions and bacon. The sauce was once thickened with blood, but that is a method not used much anymore.
180
Clafouti
A dessert of fruit, originally cherries, covered with a thick batter and baked until puffy. The dessert can be served hot or cold.
181
Clara De Huevo
egg white
182
Clarify
a process of making a liquid clear; removing milk solids and impurities from butter resulting in a pure golden liquid butter used for many cooking purposes
183
Clavo de Olor
clove
184
Clotted Cream
This specialty of Devonshire, England (which is why it is also known as Devon cream) is made by gently heating rich, unpasteurized milk until a semisolid layer of cream forms on the surface. After cooling the thickened cream is removed. It can be spread on bread or spooned atop fresh fruit or desserts. The traditional English “cream tea” consists of clotted cream and jam served with scones and tea. Clotted cream can be refrigerated, tightly covered, for up to four days.
185
Clouter
Onion cloute; an onion studded with cloves; Verb
186
Coat
to cover food with another product
187
Cocer Al Horno
bake
188
Cochinillo
suckling pig
189
Cocido
long simmered stew based on chickpeas or other legumes, which includes vegetables, meats, and embutidos / sausages
190
Cocina Casera
good home cooking, plain fare
191
Cocinar
cook
192
Cocinar A Fuego Lento
simmer
193
Coco
Coconut
194
Cocoa En Polvo
cocoa powder
195
Cocoa Powder
This is the dried powder formed from chocolate liquor after the cocoa butter content has been reduced. This mixture is then dried and ground into a fine powder. Dutch process cocoa has been treated with alkali to give a darker appearance and less bitter taste. Breakfast cocoa has sugar, milk solids, and other flavorings added to it.
196
Coconut Milk
This is not the liquid that is found in the center of coconuts, but a thick liquid made by steeping fresh grated coconut in hot water. The hot water helps to extract the fat from the coconut meat, which carries so much of this flavor.
197
Cocotte
An oven proof dish (small)
198
Codfish
A favorite in Spain since medieval times -brought by the vast Spanish fishing fleet. It has distinctive flavor which is best enjoyed when the bacalao is prepared with a sauce, such as the Basque bacalau al pil pil, or a parsley based green sauce alone. Look for cod that is well dried and white – preferably with the skin on for baked dishes, although cod that has been boned and skinned before drying is easier to handle. To rehydrate and remove the excess salt Bacalao needs a soaking period of about 24 hourst.
199
Codorniz
quail
200
Coeur à la Crème
Meaning “the heart of the cream”, this is a soft cheese dessert where the mixture is drained in a mold to help it set. The cheese is then turned out onto a platter and served with fruit and bread.
201
Coeur e la Creme
Meaning “the heart of the cream”, this is a soft cheese dessert where the mixture is drained in a mold to help it set. The cheese is then turned out onto a platter and served with fruit and bread. Alternate versions use mixtures of ricotta and cream cheese and flavored with liquor and citrus juice. This is then molded and served with a berry coulis.
202
Cogollo
lettuce heart, also dwarf lettuce
203
Col
cabbage
204
Colar
strain
205
Coliflor
cauliflower
206
Collard Greens
One of a variety of “greens” with a firm leaf and sharp flavor.
207
Colombo
A West Indian stew seasoned with a spice mixture of the same name. This is similar to curry powder, containing coriander, chiles, cinnamon, nutmeg, saffron, and garlic. The stew may contain pork, chicken, or fish. Vegetables are cooked in the stew and rice and beans are served on the side.
208
Colorante Alimenticio
food coloring
209
Combinar
combine
210
Combine
mixing ingredients together
211
Comedor
dining room
212
Comida
meal, dinner, lunch
213
Comida Chatarra
junk food
214
Comino
cumin
215
Comiso
packed lunch
216
Commis
Apprentice in the kitchen or dining room
217
Compangu
refers to meats and embutidos used in fabada with lamb
218
Completamente
thoroughly
219
Compote
A French dessert made from fresh or dried fruit cooked in sugar syrup.
220
Concasse
The term for chopping a vegetable coarsely. This is used most often when referring to chopped tomatoes.
221
Concasser
to chop roughly(usually tomatoes)
222
Conchiglie
Large shell shaped pasta noodles. These are often stuffed and baked au gratin.
223
Concombre
cucumber
224
Condimento
seasoning
225
Conejo
rabbit
226
Confit
This is a preparation for meat to preserve it for long periods of time when fresh meat would be scarce. The meat is first salted to remove moisture. It is then cooked at the lowest of simmers, submerged in fat, until the meat is buttery tender. After the meat is cooled, it is stored in crocks and covered with the fat to prevent exposure to air. The whole crock is stored to help age the meat. During this aging period the meat develops a new flavor, completely different from its original state. When ready to eat, the meat is fried in a skillet or grilled until the skin is crisp and the meat is warmed through. Duck confit was once served with potatoes fried in the same duck fat as the confit. This practice is less popular now, but good companions to the confit are lentils or bitter green salads to balance the richness of the meat. Fatty meats such as duck, goose, and pork work best in confit. Confit is an indispensable component in cassoulet.
227
Confiture
Jam
228
Congelado
frozen
229
Congelador
Freezer
230
Congrio
conger eel
231
Conservante
preservative
232
Conservar
preserve
233
Consistencia
consistency
234
Consomme
A clarified broth used as a base for sauces and soups.
235
Copos De Avena
oats
236
Coppa
The loin or shoulder of pork that is cured, cooked and dried. It is served thinly sliced for antipasto or on sandwiches or pizza.
237
Coq au Vin
A chicken stewed in red wine, flavored with bacon, mushrooms, and pearl onions.
238
Coquille
Cooked and served in a shell
239
Coquille St Jacques
A scallop
240
Corazones De Alcachofa
artichoke hearts
241
Corbeille
Basket
242
Cordero
lamb
243
Core
remove the center of fruits
244
Coriander
A dried, warm, sweet, light-brown, aromatic herb. This zesty combination of sage and citrus is considered one of the most memorable and versatile of all the spices. Coriander, typically blended with cumin, curry powders, chili powders, garam masala, berbere, fruit juices, and lemon, flavors marinades and enhances North American, Mediterranean, North African, Mexican, Indian, and Southeast Asian cuisines.
245
Corn Syrup
Dextrose, maltose, or glucose obtained by converting starch with acids. This syrup is used in baking, primarily to prevent the crystallization of sugar.
246
Corser
To flavor and enrich
247
Cortado En Cuatro
quartered
248
Cortar
trim
249
Cortar En Cuadritos
diced
250
Cortar En Lonchas Finas
thinly sliced
251
Cortijo
country house, farmhouse, esp. in Andalusia
252
Costillas
spare ribs
253
Cote
A cut of meat; a piece of meat attached to the rib(cote de boeuf)
254
Cotechino
A fresh pork sausage with a very fine consistency and delicate flavor. It contains a small amount of ground pork rind, coteca in Italian, thus giving it the name.It is a large sausage, about 3"X 9", used in stews and pasta e fagioli.
255
Cotelette
cutlet
256
Coulibiac
A Russian pie made with alternating layers of salmon, hard cooked eggs, rice, mushroom duxelle, and vesiga. Vesiga is the spinal marrow of sturgeon and has all but disappeared from commercial markets. The dough used to wrap the pie can be pate brisee, puff pastry, or brioche dough. Crepes are often layered in the bottom of the pie.
257
Coulis
A puree of fruit or vegetables, used as a sauce or flavoring agent to other sauces or soups. As sauces, they are thinned down just enough to reach the proper consistency, but not so much as to alter the intense flavor of the puree.
258
Couper
to cut
259
Coupes
small bowls
260
Courgette
The French word for zucchini.
261
Court Bouillon
A poaching liquid used to cook fish, etc.
262
Couscous
A pasta made from semolina (which itself is a flour made from Durum wheat).The name couscous also refers to the famous Maghreb dish in which semolina or cracked wheat is steamed in the perforated top part of a special pot called a couscoussiere, while chunks of meat (usually chicken or lamb), various vegetables, chickpeas and raisins simmer in the bottom part. The cooked semolina is heaped onto a large platter, with the meats and vegetables placed on top. Diners use chunks of bread to scoop the couscous from the platter.
263
Crackling
Crispy pieces of skin remaining after the fat is rendered. Commonly made from pork, duck, and goose it is used in salads, stuffings, and seasonings.
264
Cream
This is the portion of milk that rises to the top when milk has not been homogenized. Cream is defined by its varying amounts of butterfat content. Half and half cream is a mixture of milk and cream, resulting in a butterfat content of 12%. Sour cream and light cream have a butterfat content of 18-20%. Heavy cream will have no less than 30% butterfat, averages around 36%, and will go as high as 40%.
265
Crema
Cream
266
Crema Catalana
a traditional Catalan custard with a caramel crust, similar to creme brulee
267
Creme
cream
268
Creme Anglaise
This is a custard made of milk and eggs. It is used both as a sauce for desserts and as a base for mousses.
269
Creme Caramel
Like the Spanish flan, this is a baked custard that is flavored with caramel. When the dish is inverted, the caramel creates a sauce for the dessert.
270
Creme Fraiche
A naturally thickened fresh cream that has a sharp, tangy flavor and rich texture. This is an expensive item to buy, but a good substitute can be made by mixing heavy cream with uncultured buttermilk and allowed to stand, well covered, in a tepid place until thickened.
271
Creme Patissierre
This is a thick pastry cream made of milk, eggs, and flour. Other versions of this use all or a portion of cornstarch.
272
Crepaze
A cake made of crepes layered with vegetables, cheese, or ham. The cake is then baked to blend the flavors and help set it so that it may be cut into wedges.
273
Crepe
A very thin pancake used for sweet and savory fillings.
274
Crepinette
A small sausage patty wrapped in caul fat. They are filled with ground pork, veal, or poultry and fried or grilled. Some are shaped into balls. You may also use cooked meat or vegetables to flavor a forcemeat in the crepinette.
275
Crespelle
An Italian pancake, similar to a crˆpe, used in place of pasta in preparations of dishes like manicotti and cannelloni.
276
Crevette (grise)
Shrimp
277
Crevette (rose)
Prawn
278
Croissants
Crescent shaped french rolls
279
Croquembouche
A grand dessert made up of cream puffs that are dipped in caramel and assembled into a large pyramid shape. The whole dessert is then brushed with more caramel and elaborately decorated.
280
Croque-Monsieur
The French version of a grilled ham and cheese sandwich with Gruyere cheese.
281
Croquetas
breaded croquettes filled with a thick bechamel, incorporating chopped ham, boiled egg, chicken.
282
Croquette
A thick patty made up of cooked foods. These patties or balls are breaded and fried or saut‚ed. Vegetables, fish, or meat may be used in croquettes.
283
Crostini
Toasted bread slices which are brushed with olive oil and served with tomatoes, pumate, cheese, chicken liver mousse, bean puree, or tapenade. Also known as a canapé.
284
Croustade
pastry crust
285
Croutons
Bread that is cut into smaller pieces and toasted or fried until crisp. This includes cubes for salads and slices for soups and hors d’oeuvres.
286
Cru
raw
287
Crudite
A selection of raw vegetables served with a dip.
288
Crudo
Term that often means raw or rare
289
Crujiente, Crocante
crispy
290
Crush
to reduce food to small particles using a tool (rolling pin or mortar and pestle)
291
Cuajar
curdle
292
Cuajo
rennet
293
Cube
to cut up into regular sizes
294
Cubrir
cover
295
Cuchara
tablespoon
296
Cuchara para Medir
measuring spoon
297
Cucharada
tablespoon
298
Cucharadita, Cucharilla
teaspoon
299
Cucharones
ladles
300
Cuenco
bowls
301
Cuire
to cook
302
Cuisine Brigade
Staff organization set up within the kitchen
303
Cuit
cooked
304
Culantro
An herb grown in Latin America. Not to be confused with cilantro. Though the two are related, culantro has a larger leaf and is usually used cooked.
305
Culatello
The heart of the prosciutto.
306
Cumberland Sauce
An English sauce used for ham, game, and pâtés. The sauce is made of currant jelly mixed with lemon and orange juice and port wine.
307
Cumin
indigenous to the eastern Mediterranean, cumin whole or ground cumin seeds to flavor savory dishes and breads. The pungent,nutty flavor can be enhanced by dry roasting before use.
308
Curry
A spicy powder made by grinding and blending various herbs and spices, including cardamom, cinnamon, cumin, cloves, fenugreek, red peppers, and nutmeg.
309
Curry Powder
This is a mix of spices that we have come to know of by the Muslim variety found in stores. Yet this is a mixture that is unique to everyone’s kitchen. They may be mild with spices like cumin, fennel, and coriander; or heated up a bit with chiles and pepper; or fragrant with cinnamon and saffron. All of these are considered curry powders and all of them have distinctly different applications. Look under the definition for garam masala for more information.
310
Cuscurro
crouton
311
Cut In
the process of combining solid fat (such as butter or shortening) with a dry ingredient (such as flour) until small pea-size particles are formed; as is done when making pie crust or biscuits
312
Cuttlefish
A cousin to the squid, that is also prized for its ink sac as well as its flesh.
313
Dacquoise
A cake made of nut meringues layered with whipped cream or buttercream. The nut meringue disks are also referred to as dacquoise.
314
Dahi
Yogurt
315
Daikon
A sharp, but somewhat sweet-tasting, crunchy Chinese white radish often used to season salads, soups, vegetables, tofu, and stir fried dishes.
316
Dal
A puree of lentils, peas, and/or beans. Daal complements the main dish and serves as an essential protein supplement to meatless diets. Sometimes spelled as “daal” or “dhal.”
317
Dalchini
Cinnamon
318
Dango
Balls of Mochi served on bamboo skewers.
319
Darne
a thick steak cut of salmon
320
Dash
about 1/16th of a teaspoon; a “pinch” or less
321
Dashi
A basic soup and cooking Stock made from fish and seaweed. Often topped with dried Bonito tuna flakes.
322
Daube
A stew consisting of a single piece of meat such as a shoulder or joint. The meat is stewed in a rich, wine laden broth with herbs and vegetables. The broth is then thickened, reduced and served with the slices of meat and accompanying vegetables.
323
Dauphine
The name for little puffs made of potato puree, that are mixed with choux paste and deep fried.
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Dauphinoise
The name of a potato gratin with lots of cream and garlic, all topped with Gruyere cheese.
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De Grano Grueso
coarse
326
De Horno
ovenproof
327
Debarrasser
to clear away
328
Debrider
to remove trussing twine after cooking process
329
Deep Fry
to cook submerged in very hot fat (like French fries) until golden brown
330
Deglacer
To dilute the roasting plaque with an acid (wine, etc.)
331
Deglaze
A process of adding liquid to a hot pan in order to collect the bits of food which stick to the pan during cooking. This is most common with sautéed and roasted foods. Wine, stock, and vinegar are common deglazing liquids.
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Degraisser
To skin off grease from stews, sauces etc.
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Dégustacion
tasting or sampling of food or drink
334
Dehuesado
boned
335
Dejar En Adobo, Marinar
marinade, marinate
336
Demi-glace
Half glaze, usually meaning Brown Sauce made from veal bones
337
Demi-Tasse
meaning “half Cup”or, a small cup of black coffee
338
Denomination De Origen
an official system of quality control and protecting the quality and authenticity of speciality products and wines
339
Dentice
Snapper (fish)
340
Depouiller
To remove scum from the surface of a cooking liquid
341
Derretido
melted
342
Derretir
melt
343
Des
to dice
344
Desalar
to remove the salt from a salt cured product, such as cod or bacalao, by soaking it in water
345
Desayuno
breakfast
346
Descamar
remove scales from fish
347
Desgrasar
skimming fat from the surface of a soup
348
Desosser
To debone poultry or fish
349
Despensa
larder
350
Despepar
to remove the seeds or stones from fruit or vegetables
351
Devil
to add hot, spicy ingredients (pepper, Tabasco, cayenne, mustard) to a food
352
Devon Cream
This specialty of Devonshire, England (which is why it is also known as Devon cream) is made by gently heating rich, unpasteurized milk until a semisolid layer of cream forms on the surface. After cooling the thickened cream is removed. It can be spread on bread or spooned atop fresh fruit or desserts. The traditional English “cream tea” consists of clotted cream and jam served with scones and tea. Clotted cream can be refrigerated, tightly covered, for up to four days.
353
Dhania
Cilantro or coriander
354
Dhokla
Steamed batter bread
355
Diablotins
Small gnocchi or croutons topped with grated cheese and browned
356
Diavolillo
The super hot chili typically infused into olive oil, soups, marinades, meat, poultry, and (most commonly) spaghetti sauce. Spaghetti al diavolillo is a hot, piquant Italian dish.
357
Dice
to cut into regular sized cubes; small, medium or large
358
Dientes De Ajo
cloves of garlic
359
Digestivo a liqueur
A strong liqueur typically consumed after dinner to help digestion
360
Dijonnaise
This is a name given to dishes that contain mustard or are served with a sauce that contains mustard.
361
Dim Sum
A selection of small dishes served for snacks and lunch in China. These dishes include a wide selection of fried and steamed dumplings, as well as, various other sweet and savory items.
362
Dinde
Turkey
363
Dindonneau
Young fresh turkey
364
Direct Heat
a grilling method of cooking, allowing food to be cooked directly over a flame or heat source
365
Dissolve
to stir a dry substance into a liquid until no solids remain
366
Ditalini
Short pasta tubes.
367
Do Pyaza
A mildly flavored creamy dish cooked with onions and meat.
368
Doblar
fold
369
Dolce
Sweet; dessert
370
Dollop
a scoop or spoonful of food placed on top of another food
371
Dolma
A cold hors d oeuvre made of grape leaves stuffed with cooked rice, lamb, and onion. They are marinated with olive oil and lemon. Vegetarian versions of this are also made.
372
Donburi
A large bowl used for noodle and rice dishes; dishes that are prefixed or suffixed with “don” are served in this type of bowl. These dishes typically feature a topping on a bed of rice.
373
Dorada
gilthead bream fish
374
Dorado
browned, fried golden yellow
375
Dorar
to brown
376
Dosa
Southern Indian pancakes that have been cooked and oiled on a tawa. Although there are many variations, the basic batter is made from rice and daal, which have been soaked and wet-ground into a creamy batter. Various sweet or savory fillings are rolled into this popular delicacy.
377
Dough
a combination of flour, water or milk and sometimes a leaven (yeast) to make a mixture for baking
378
Drain
to remove and discard the liquid contents from a cooking process (as in draining cooked potatoes or vegetables)
379
Dredge
To lightly coat food to be pan-fried or sautéed (usually with flour, cornmeal or bread crumbs).
380
Drippings
the juices and fat that is collected from the pan of cooked foods
381
Dry Aging
A process usually referring to beef. This process not only adds flavor but tenderizes the beef through enzyme action. Maximum flavor and tenderness is acheived in 21 days.
382
du Jour
meaning literally “of the day”
383
Duchess
The name for potato puree that is enriched with cream, then piped into decorative shapes and browned in the oven. They are often piped around the rim of a platter onto which a roast or whole fish may be served.
384
Dulce
sweet
385
Dum
“to steam or mature”; a method of steaming foods, in a tightly covered or sealed pot, to retain the flavor and aroma.
386
Duraznos
Peaches
387
Durian
A large fruit from southeast Asia that has a creamy, gelatinous texture and a nauseating smell similar to that of stinky feet. The flesh is savored by many from this area, but outsiders find it a difficult flavor to become accustomed.
388
Dutch Oven
a large, deep pot that is covered with a tight fitting lid
389
Duxelle
Chopped shallots and mushrooms seasoned, cooked in butter
390
Ebi
Fresh boiled shrimp
391
Echalote
Shallot
392
Eclairs
Choux pastry baked in the size of thick fingers, then filled with cream
393
Ectended Meal Service
Customers eat at different times. Often called a la carte cooking b/c customers usually select items from a written menu. Ie: restaurants, short-order counters.
394
Écula
potato starch
395
Edaimame
Boiled green soybeans
396
Edomae Sushi
Small rice balls usually topped with fish and Wasabi. Although there are several varieties of Nigirizushi, the most common include tuna, shrimp, shellfish, eel, squid, and octopus.
397
Edomae Zushi
Small rice balls usually topped with fish and Wasabi. Although there are several varieties of Nigirizushi, the most common include tuna, shrimp, shellfish, eel, squid, and octopus.
398
Effiler
To remove the fibrous string from a string bean; to thinnly slice almonds.
399
Egg Salad Roll
A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around hard-cooked eggs, mayonnaise, and green onion strips.
400
Egg Threads
Lightly beaten eggs that are poured slowly into a hot broth, creating irregular shaped threads used to garnish soups.
401
Egg Wash
liquefied eggs; beaten eggs with milk or water sometimes added; used in the breading process, in sealing pieces of dough and to coat some baked goods for a shiny look when baked
402
Ejotes
String Beans
403
Eliche
Helical pasta
404
Elote
Corn on the Cob
405
Embutidos
a generic term for sausage meats, whether cured, cooked, or fresh.
406
Emincer
To cut into thin slices, shorter than for julienne. This term is most often used when referring to meats, but it also applies to fruits and vegetables.
407
Empanada
A small savory pie from Spain and South America. Fillings may be made of meat, seafood, or vegetables. The fillings can be seasoned in many ways. Those from around Spain are flavored with peppers, onions, and tomatoes. Those from South America have a sweet/sour undertone from the addition of raisins and green olives. Crusts may be made from bread dough or flaky dough like pate brisee and puff pastry.
408
Empanadilla
small empanada turnover stuffed with tuna, minced meat, spm,i, I raisins, etc.
409
Emulsion
small particles of oil or another liquid suspended in the other (e.g. vinaigrette salad dressing)
410
en
In, meaning “served in”
411
En Lata
tinned, in a can
412
en Papillote
technique of cooking (usually fish) in parchment paper
413
En Su Jugo
in its own juices
414
En Trozos
sliced
415
En Trozos Menudos
finely chopped
416
En Vez De
instead of
417
Encebollado
cooked with fried onion, especially liver or tuna
418
Encender
to ingnite
419
Enchiladas
Folded and baked corn tortillas stuffed with ground beef, shredded chicken, pork, or vegetables. Enchiladas are usually fairly mild and topped with red salsa, sour cream, and melted cheese.
420
Encina
holm oak
421
Endibias
endives
422
Endivia
chicory
423
Endulzante
sweetener
424
Endulzar
to sweeten
425
Eneldo
dill
426
Enfriar
chill
427
Engrasado
greased
428
Engrasar
to oil
429
Enoki Mushrooms
Highly esteemed mushrooms that have long thin stems topped with a tiny white cap. They have a crisp and crunchy texture when fresh, but tend to become tough when heated.
430
Ensalada
salad
431
Entero
whole
432
Entradas
starters, hors d’oeuvres
433
Entrecote
A steak cut from the rib section of beef. It is boneless and has a very thin layer of fat. Though steaks cut from the loin ends of the rib are a finer quality steak, the whole rib may be used for entrecete. The term is sometimes used referring to a strip steak. This is not an accurate description. This cut of beef is called the faux-filet or contre-filet.
434
Entrée
in France, this term refers to the first course of a meal after the soup but before the main course. In the United States, the entrée is the main dish.
435
Entremeses
starters, hors d’oeuvres
436
Entremetier
a chef in which prepares vegetables & egg dishes
437
Entremets
Desserts, or sweets
438
Epaule
shoulder
439
Eperlan
Smelt
440
Epinards
Spinach
441
Escabeche
A highly seasoned marinade used to flavor and preserve food. Fish and chicken are the most common foods used for escabeche. First the meat is fried and placed in a dish large enough to hold all of the food in one layer. Then a marinade made of onions, peppers, vinegar, and spices is poured over the food while hot. The whole dish is then allowed to rest overnight and served cold.
442
Escaldar
to scald
443
Escalfado
poached
444
Escalivada
salad of charcoal-grilled vegetables
445
Escalope
A thinly sliced food similar to a scallopine. This may consist of meat, fish, or vegetables.
446
Escanciar
to aerate cider by pouring it from a height into a glass.
447
Escargot
edible snail
448
Escurrir
drain
449
Espagnole
Basic brown sauce
450
Espagnole Sauce
This is the foundation of all of the brown sauces. A number of modifications have been made of this sauce since its conception. The sauce is now made of a rich brown veal stock thickened with a brown roux. The sauce is then simmered with a mirepoix, bouquet garni, and wine. The long, slow cooking help to purify and concentrate its flavor. It is finally strained through very fine muslin. Demi-glace and glace de viande are all structured around a fine espagnole sauce.
451
Espaguetis
spaghetti
452
Espárrago
asparagus
453
Especias
Spices
454
Espesar
thicken
455
Espeso
stiff
456
Espina
Spine, specifically refers to fish bones or thorns
457
Espinacas
spinach
458
Espresso
One of the darkest and strongest types of coffee available. Usually produced by forcing steam through finely ground premium coffee beans.
459
Espuma
foam
460
Espumadera
slotted spoon
461
Estofado
stew
462
Estouffade
Brown meat stock
463
Estragon
tarragon
464
Etuver
To cook slowly covered with a minimum amount of liquid
465
Eviche
Raw fish marinated in lime juice. Often prepared in a chopped salad.
466
Exprimir
squeeze
467
Extra virgin olive oil
The finest, strongest, fruitiest olive oil produced. To preserve its robust flavor, this olive oil is usually used exclusively in salads or unheated dishes.
