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culinary terms > C to E > Flashcards

C to E Flashcards

1
Q

Cabillaud

A

Cod fish

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2
Q

Cabra

A

Goat in Spanish

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3
Q

Cabrilla

A

Sea Bass

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4
Q

Cacahuates

A

Peanuts

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5
Q

Cafe

A

Coffee

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6
Q

Cafe Con Leche

A

Espresso coffee with steamed milk, café au lait

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7
Q

Cafe Cortadito

A

Espresso coffee with a dash of steamed milk

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8
Q

Cafe Solo

A

Espresso coffee alone, (no milk)

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9
Q

Caille

A

Quail

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10
Q

Cala

A

Rocky bay, cove

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11
Q

Calabacita

A

A variety of summer squash found in Latin American and Mexican cooking.

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12
Q

Calabaza

A

Pumpkin, squash

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13
Q

Calamari

A

The Italian word for squid

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14
Q

Calcots

A

Spring onion (scallion)

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15
Q

Caldereta (Kaldereta)

A

Casserole, most often based on lamb or kid (Extremadura) and lobster (Menorca)

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16
Q

Caldero

A

Heavy iron pot, by association, or a fish and rice dish made in this pot

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17
Q

Caldo

A

Stock, consomme, clear broth

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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.

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19
Q

Calentar

A

To heat or warm

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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.

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21
Q

Callos

A

Scallops

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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.

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23
Q

Camarones

A

Shrimp

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24
Q

Camotes

A

Sweet Potatoes

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25
Q

Cana

A

Small serving of draft beer

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26
Q

Canapé

A

Small open-faced sandwiches served as snacks or for lunch. They may be served hot or cold, but they are often elaborately garnished.

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27
Q

Canard

A

Duck

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28
Q

Canard Sauvage

A

Wild duck

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29
Q

Canela

A

Cinnamon

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30
Q

Canelones

A

“cannelloni,” pasta tubes stu#ed with minced meats and bechamel sauce

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31
Q

Canestrini

A

Small pasta used in soup.

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32
Q

Cangrejo

A

Crab

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33
Q

Cangrejo or Jaiba

A

Crab

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34
Q

Cannaroni

A

Wide, hollow, tubular pasta. A larger version of Ziti pasta.

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35
Q

Cannelloni

A

“big pipes”; this hollow cylindrical pasta is stu#ed and baked.

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36
Q

Cannelloni beans

A

White oval shaped beans are frequently used in Italian dishes.

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37
Q

Cannoli

A

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.

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38
Q

Cantaloupe

A

Melon

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39
Q

Cantucci

A

Tuscan almond cookies that resemble small Biscotti.

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40
Q

Cantuccini

A

Tuscan almond cookies that resemble small Biscotti.

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41
Q

Capa

A

Layer

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42
Q

Capellini

A

Literally “fine hair”; fine strands of pasta that are usually used in soup.

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43
Q

Caperberries

A

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.

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44
Q

Capers

A

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.

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45
Q

Capicolla

A

A coarse Italian pork sausage. Usually highly seasoned, this sausage is served cold, thinly sliced, as for prosciutto.

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46
Q

Capocolla

A

Seasoned cured ham that is thinly sliced and served in antipasto platters.

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47
Q

Capon

A

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.

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48
Q

Caponata

A

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.

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49
Q

Capsicum

A

The family name for sweet and hot peppers.

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50
Q

Caracol

A

Snail

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51
Q

Caramel

A

Melted sugar to the brown stage

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52
Q

Caramelize

A

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

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53
Q

Caramelize to

A

To cook to release natural sugars, or until reaching brown color

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54
Q

Carbonara

A

A rich sauce made with cream, eggs, Parmesan or Pecorino Romano cheese, sauteed pieces of bacon, and vegetables.

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55
Q

Carbonnade

A

Braised steak

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56
Q

Carcasse

A

Bone structure without the meat

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57
Q

Cardamom

A

Aromatic seeds used for baking, flavoring coffee and exotic Scandinavian and Indian dishes. Excellent when freshly ground. Botanical name: Elettaria cardamomum.

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58
Q

Cardinal

A

Fish dishes which have sauces made with lobster fumet and are garnished with lobster meat.

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59
Q

Cardoon

A

A vegetable from the artichoke family that looks like celery. Cardoons may be eaten raw or cooked and served like any vegetable.

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60
Q

Carnaroli

A

Premium firm Risotto rice

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61
Q

Carne

A

Meat

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62
Q

Carne de Res

A

Beef

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63
Q

Carne De Salchicha

A

Sausage meat

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64
Q

Carne Picada

A

Minced meat

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65
Q

Carnero

A

Lamb

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66
Q

Carnes

A

Meats

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67
Q

Carob

A

The seed from the carob tree which is dried, ground, and used primarily as a substitute for chocolate.

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68
Q

Carpaccio

A

A raw beef appetizer topped with a mustard-mayonnaise sauce or olive oil and parmesan cheese. Often paired with raw white truffles.

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69
Q

Carpe

A

Carp

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70
Q

Carre

A

Rack of veal or lamb

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71
Q

Carrelet

A

Flounder

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72
Q

Cartouche

A

A greased round of paper used to cover meats during cooking process

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73
Q

Cáscara

A

“Shell” in Spanish. Usually refers to citrus rinds.

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74
Q

Caserola

A

Saucepan, pan

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75
Q

Casqueria

A

Variety meats, offal

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76
Q

Casserole

A

A fireproof dish, or food prepared in a casserole dish

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77
Q

Cassis

A

Black currant & black currant liqueur

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78
Q

Cassoulet

A

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.

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79
Q

Castaña

A

Chestnut

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80
Q

Caul Fat

A

The stomach lining of pork which is used in place of back fat for pates and to encase crepinettes.

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81
Q

Cava

A

A type of quality Spanish sparkling white wine produced by the bottle fermentation method, Methode Champenoise.

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82
Q

Cavatelli

A

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.

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83
Q

Caviar

A

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.

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84
Q

Cayenne

A

A hot red pepper

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85
Q

Cayenne Pepper

A

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.

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86
Q

Cazón

A

Dogfish, shark

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87
Q

Cazuelas

A

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.

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88
Q

Cebolla

A

Onion

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89
Q

Cebolla De Verdeo

A

Scallion (young onion)

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90
Q

Cebolleta

A

Shallot

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91
Q

Cebollita

A

Green Onion

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92
Q

Cecina

A

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.

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93
Q

Celeriac

A

The root of a type of celery with a firm texture and a clean, sweet flavor of celery.

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94
Q

Celeri-rave

A

Celeriac or celery root

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95
Q

Cellophane Noodles

A

These thin, translucent, flavorless threads of noodle, made from green gram flour, provide texture to the base of soup and stir fried dishes.

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96
Q

Celsius

A

a temperature scale in which 0 (zero) is freezing and 100 degrees is boiling or steaming

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97
Q

Cena

A

Supper, evening meal served later in the evening, after tapas

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98
Q

Cepe

A

Edible fungus, native to the mushroom family

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99
Q

Cepes

A

A wild mushroom of the boletus family known for their full flavor and meaty texture.

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100
Q

Cepillo

A

Brush

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101
Q

Cerdo

A

Pork

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102
Q

Cerdo Picado

A

Minced pork

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103
Q

Cerfeuil

A

Chervil

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104
Q

Cerise

A

Cherry

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105
Q

Cerveceria

A

Beer bar

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106
Q

Cervelle

A

Brain

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107
Q

Cerveza

A

Beer

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108
Q

Cervil

A

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.

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109
Q

Ceviche

A

a South American dish of marinated raw fish or seafood, typically garnished and served as an appetizer.

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110
Q

Chaat

A

Salty snacks served with an array of sweet and spicy chutneys.

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111
Q

Chai

A

The Indian name for tea, often served with milk and sugar.

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112
Q

Chakin Sushi

A

Vinegar rice wrapped in a thin egg crepe.

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113
Q

Chakin Zushi

A

Vinegar rice wrapped in a thin egg crepe.

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114
Q

Champignon

A

Mushroom

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115
Q

Champiñones

A

Mushrooms

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116
Q

Chanterelle

A

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.

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117
Q

Chanterelles

A

Mushrooms

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118
Q

Chantilly

A

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.

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119
Q

Chapelure

A

Bread crumbs

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120
Q

Chappati

A

Unleavened Indian flatbread made from wheat flour, water, oil, and salt. This bread is traditionally cooked on a tawa, and then brushed with ghee.

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121
Q

Charcuterie

A

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.

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122
Q

Charcutier

A

Butcher and sausage maker

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123
Q

Charlotte

A

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.

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124
Q

Charmoula

A

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.

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125
Q

Chateaubriand

A

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.

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126
Q

Chaud-froid

A

hot, cold; Food coated with cold, white sauce

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127
Q

Chawal

A

ice

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128
Q

Chayote

A

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.

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129
Q

Chef de Cuisine

A

Chef in charge/executive chef

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130
Q

Chef de partie

A

Chef in charge of a section of the kitchen

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131
Q

Cherimoya

A

Also called the custard apple, this is a tropical fruit with a creamy texture and sweet pineapple flavor.

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132
Q

Chevre

A

The French word for goat, generally referring to goat’s milk cheeses.

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133
Q

Chevreuil

A

Venison

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134
Q

Chiboust

A

A custard made originally as the filling for the gâteau Saint-Honor, consisting of pastry cream lightened with Italian meringue and stabilized with gelatin.

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135
Q

Chicharron

A

Crispy fried pigskin used in Mexican cooking for salads, fillings and snacks.

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136
Q

Chicken Tempura

A

Chicken and vegetables lightly fried

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137
Q

Chicoree

A

Endive

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138
Q

Chicory

A

sometimes called curly endive; a type of lettuce (chicory root is sometimes used as a coffee substitute)

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139
Q

Chiffon

A

a filling made light and fluffy with beaten egg whites or whipped cream

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140
Q

Chiffonade

A

A very fine julienne of vegetables usually associated with leafy herbs, lettuces, or greens.

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141
Q

Chiffonnade

A

A ribbon like cut of leafy vegetables ie;lettuce

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142
Q

Chikuwa

A

Browned fish cake with a length-long gap.

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143
Q

Chilaquiles

A

Crushed corn tortilla chips cooked with shredded chicken, enchilada salsa, stir fried onions, spices, and melted cheese.

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144
Q

Chili Bean Sauce

A

A thick, spicy sauce made from fermented soybeans, red chili peppers, vinegar, starch, salt, and garlic.

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145
Q

Chili Rellenos

A

A Mexican dish consisting of a batter-fried, cheese stuffed, pablano chili pepper.

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146
Q

Chilindrón

A

sauce of tomato, pepper, onion, and ham, most commonly applied to chicken and lamb, typical of Aragon

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147
Q

Chimichanga

A

Fried flour tortilla stuffed with chicken, beef, lamb, pork or vegetables, and smothered with melted cheese and tomato salsa.

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148
Q

Chinese Dried Sausage

A

Sweet, salty, pork sausage that resembles pepperoni.

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149
Q

Chinois

A

A “China Cap,” a very fine conical strainer.

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150
Q

Chipirones

A

baby squid

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151
Q

Chipirones En Su Tinta

A

baby squid cooked in their own ink

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152
Q

Chipolata

A

A type of small sausage or/a type of pastry used for eclairs

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153
Q

Chipotle

A

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.

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154
Q

Chirashi Sushi

A

Literally “scattered Sushi”; an assortment of sliced raw fish and vegetables served on a bed of Sushi rice.

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155
Q

Chirashi Zushi

A

Literally “scattered Sushi”; an assortment of sliced raw fish and vegetables served on a bed of Sushi rice.

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156
Q

Chiringuito

A

beach bar/shack

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157
Q

Chive

A

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

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158
Q

Chocolate

A

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.

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159
Q

Chocolate de Taza

A

rich dark chocolate drink thickened with a slight amount of rice flour.

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160
Q

Chocos

A

small cuttlefish

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161
Q

Chop

A

to cut into non-uniformed pieces or rough cut

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162
Q

Chop Suey

A

A dish consisting of small pieces of meat or chicken cooked with bean sprouts and vegetables. Served with rice.

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163
Q

Chorizo

A

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.

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164
Q

Choron

A

A variation of Bearnaise sauce with tomato puree or concasse added.

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165
Q

Chorrito

A

dash

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166
Q

Choucroute

A

French word for “sauerkraut.”

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167
Q

Chou-fleur

A

Cauliflower

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168
Q

Chounk

A

A melange of spices, herbs, oil, and vegetables that flavors many Indian dishes.

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169
Q

Chufa Nut Strainer

A

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.

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170
Q

Churro

A

a fritter, deep-fried tube of batter, often eaten with thick drinking chocolate (chocolate de taza)

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171
Q

Chutney

A

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.

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172
Q

Chutoro

A

A marbled-tuna roll

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173
Q

Ciabatta

A

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.

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174
Q

Cilantro

A

Fresh, green Coriander

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175
Q

Cinnamon

A

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.

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176
Q

Cioppino

A

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.

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177
Q

Ciruela

A

plum

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178
Q

Ciruela Seca

A

dried plum, prune

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179
Q

Civet

A

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.

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180
Q

Clafouti

A

A dessert of fruit, originally cherries, covered with a thick batter and baked until puffy. The dessert can be served hot or cold.

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181
Q

Clara De Huevo

A

egg white

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182
Q

Clarify

A

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

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183
Q

Clavo de Olor

A

clove

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184
Q

Clotted Cream

A

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.

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185
Q

Clouter

A

Onion cloute; an onion studded with cloves; Verb

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186
Q

Coat

A

to cover food with another product

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187
Q

Cocer Al Horno

A

bake

188
Q

Cochinillo

A

suckling pig

189
Q

Cocido

A

long simmered stew based on chickpeas or other legumes, which includes vegetables, meats, and embutidos / sausages

190
Q

Cocina Casera

A

good home cooking, plain fare

191
Q

Cocinar

A

cook

192
Q

Cocinar A Fuego Lento

A

simmer

193
Q

Coco

A

Coconut

194
Q

Cocoa En Polvo

A

cocoa powder

195
Q

Cocoa Powder

A

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
Q

Coconut Milk

A

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
Q

Cocotte

A

An oven proof dish (small)

198
Q

Codfish

A

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
Q

Codorniz

A

quail

200
Q

Coeur à la Crème

A

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
Q

Coeur e la Creme

A

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
Q

Cogollo

A

lettuce heart, also dwarf lettuce

203
Q

Col

A

cabbage

204
Q

Colar

A

strain

205
Q

Coliflor

A

cauliflower

206
Q

Collard Greens

A

One of a variety of “greens” with a firm leaf and sharp flavor.

207
Q

Colombo

A

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
Q

Colorante Alimenticio

A

food coloring

209
Q

Combinar

A

combine

210
Q

Combine

A

mixing ingredients together

211
Q

Comedor

A

dining room

212
Q

Comida

A

meal, dinner, lunch

213
Q

Comida Chatarra

A

junk food

214
Q

Comino

A

cumin

215
Q

Comiso

A

packed lunch

216
Q

Commis

A

Apprentice in the kitchen or dining room

217
Q

Compangu

A

refers to meats and embutidos used in fabada with lamb

218
Q

Completamente

A

thoroughly

219
Q

Compote

A

A French dessert made from fresh or dried fruit cooked in sugar syrup.

220
Q

Concasse

A

The term for chopping a vegetable coarsely. This is used most often when referring to chopped tomatoes.

221
Q

Concasser

A

to chop roughly(usually tomatoes)

222
Q

Conchiglie

A

Large shell shaped pasta noodles. These are often stuffed and baked au gratin.

223
Q

Concombre

A

cucumber

224
Q

Condimento

A

seasoning

225
Q

Conejo

A

rabbit

226
Q

Confit

A

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
Q

Confiture

A

Jam

228
Q

Congelado

A

frozen

229
Q

Congelador

A

Freezer

230
Q

Congrio

A

conger eel

231
Q

Conservante

A

preservative

232
Q

Conservar

A

preserve

233
Q

Consistencia

A

consistency

234
Q

Consomme

A

A clarified broth used as a base for sauces and soups.

235
Q

Copos De Avena

A

oats

236
Q

Coppa

A

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
Q

Coq au Vin

A

A chicken stewed in red wine, flavored with bacon, mushrooms, and pearl onions.

238
Q

Coquille

A

Cooked and served in a shell

239
Q

Coquille St Jacques

A

A scallop

240
Q

Corazones De Alcachofa

A

artichoke hearts

241
Q

Corbeille

A

Basket

242
Q

Cordero

A

lamb

243
Q

Core

A

remove the center of fruits

244
Q

Coriander

A

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
Q

Corn Syrup

A

Dextrose, maltose, or glucose obtained by converting starch with acids. This syrup is used in baking, primarily to prevent the crystallization of sugar.

246
Q

Corser

A

To flavor and enrich

247
Q

Cortado En Cuatro

A

quartered

248
Q

Cortar

A

trim

249
Q

Cortar En Cuadritos

A

diced

250
Q

Cortar En Lonchas Finas

A

thinly sliced

251
Q

Cortijo

A

country house, farmhouse, esp. in Andalusia

252
Q

Costillas

A

spare ribs

253
Q

Cote

A

A cut of meat; a piece of meat attached to the rib(cote de boeuf)

254
Q

Cotechino

A

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
Q

Cotelette

A

cutlet

256
Q

Coulibiac

A

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
Q

Coulis

A

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
Q

Couper

A

to cut

259
Q

Coupes

A

small bowls

260
Q

Courgette

A

The French word for zucchini.

261
Q

Court Bouillon

A

A poaching liquid used to cook fish, etc.

262
Q

Couscous

A

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
Q

Crackling

A

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
Q

Cream

A

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
Q

Crema

A

Cream

266
Q

Crema Catalana

A

a traditional Catalan custard with a caramel crust, similar to creme brulee

267
Q

Creme

A

cream

268
Q

Creme Anglaise

A

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
Q

Creme Caramel

A

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
Q

Creme Fraiche

A

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
Q

Creme Patissierre

A

This is a thick pastry cream made of milk, eggs, and flour. Other versions of this use all or a portion of cornstarch.

272
Q

Crepaze

A

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
Q

Crepe

A

A very thin pancake used for sweet and savory fillings.

274
Q

Crepinette

A

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
Q

Crespelle

A

An Italian pancake, similar to a crˆpe, used in place of pasta in preparations of dishes like manicotti and cannelloni.

276
Q

Crevette (grise)

A

Shrimp

277
Q

Crevette (rose)

A

Prawn

278
Q

Croissants

A

Crescent shaped french rolls

279
Q

Croquembouche

A

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
Q

Croque-Monsieur

A

The French version of a grilled ham and cheese sandwich with Gruyere cheese.

281
Q

Croquetas

A

breaded croquettes filled with a thick bechamel, incorporating chopped ham, boiled egg, chicken.

282
Q

Croquette

A

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
Q

Crostini

A

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
Q

Croustade

A

pastry crust

285
Q

Croutons

A

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
Q

Cru

A

raw

287
Q

Crudite

A

A selection of raw vegetables served with a dip.

288
Q

Crudo

A

Term that often means raw or rare

289
Q

Crujiente, Crocante

A

crispy

290
Q

Crush

A

to reduce food to small particles using a tool (rolling pin or mortar and pestle)

291
Q

Cuajar

A

curdle

292
Q

Cuajo

A

rennet

293
Q

Cube

A

to cut up into regular sizes

294
Q

Cubrir

A

cover

295
Q

Cuchara

A

tablespoon

296
Q

Cuchara para Medir

A

measuring spoon

297
Q

Cucharada

A

tablespoon

298
Q

Cucharadita, Cucharilla

A

teaspoon

299
Q

Cucharones

A

ladles

300
Q

Cuenco

A

bowls

301
Q

Cuire

A

to cook

302
Q

Cuisine Brigade

A

Staff organization set up within the kitchen

303
Q

Cuit

A

cooked

304
Q

Culantro

A

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
Q

Culatello

A

The heart of the prosciutto.

306
Q

Cumberland Sauce

A

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
Q

Cumin

A

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
Q

Curry

A

A spicy powder made by grinding and blending various herbs and spices, including cardamom, cinnamon, cumin, cloves, fenugreek, red peppers, and nutmeg.

309
Q

Curry Powder

A

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
Q

Cuscurro

A

crouton

311
Q

Cut In

A

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
Q

Cuttlefish

A

A cousin to the squid, that is also prized for its ink sac as well as its flesh.

313
Q

Dacquoise

A

A cake made of nut meringues layered with whipped cream or buttercream. The nut meringue disks are also referred to as dacquoise.

314
Q

Dahi

A

Yogurt

315
Q

Daikon

A

A sharp, but somewhat sweet-tasting, crunchy Chinese white radish often used to season salads, soups, vegetables, tofu, and stir fried dishes.

316
Q

Dal

A

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
Q

Dalchini

A

Cinnamon

318
Q

Dango

A

Balls of Mochi served on bamboo skewers.

319
Q

Darne

A

a thick steak cut of salmon

320
Q

Dash

A

about 1/16th of a teaspoon; a “pinch” or less

321
Q

Dashi

A

A basic soup and cooking Stock made from fish and seaweed. Often topped with dried Bonito tuna flakes.

322
Q

Daube

A

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
Q

Dauphine

A

The name for little puffs made of potato puree, that are mixed with choux paste and deep fried.

324
Q

Dauphinoise

A

The name of a potato gratin with lots of cream and garlic, all topped with Gruyere cheese.

325
Q

De Grano Grueso

A

coarse

326
Q

De Horno

A

ovenproof

327
Q

Debarrasser

A

to clear away

328
Q

Debrider

A

to remove trussing twine after cooking process

329
Q

Deep Fry

A

to cook submerged in very hot fat (like French fries) until golden brown

330
Q

Deglacer

A

To dilute the roasting plaque with an acid (wine, etc.)

331
Q

Deglaze

A

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.

332
Q

Degraisser

A

To skin off grease from stews, sauces etc.

333
Q

Dégustacion

A

tasting or sampling of food or drink

334
Q

Dehuesado

A

boned

335
Q

Dejar En Adobo, Marinar

A

marinade, marinate

336
Q

Demi-glace

A

Half glaze, usually meaning Brown Sauce made from veal bones

337
Q

Demi-Tasse

A

meaning “half Cup”or, a small cup of black coffee

338
Q

Denomination De Origen

A

an official system of quality control and protecting the quality and authenticity of speciality products and wines

339
Q

Dentice

A

Snapper (fish)

340
Q

Depouiller

A

To remove scum from the surface of a cooking liquid

341
Q

Derretido

A

melted

342
Q

Derretir

A

melt

343
Q

Des

A

to dice

344
Q

Desalar

A

to remove the salt from a salt cured product, such as cod or bacalao, by soaking it in water

345
Q

Desayuno

A

breakfast

346
Q

Descamar

A

remove scales from fish

347
Q

Desgrasar

A

skimming fat from the surface of a soup

348
Q

Desosser

A

To debone poultry or fish

349
Q

Despensa

A

larder

350
Q

Despepar

A

to remove the seeds or stones from fruit or vegetables

351
Q

Devil

A

to add hot, spicy ingredients (pepper, Tabasco, cayenne, mustard) to a food

352
Q

Devon Cream

A

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
Q

Dhania

A

Cilantro or coriander

354
Q

Dhokla

A

Steamed batter bread

355
Q

Diablotins

A

Small gnocchi or croutons topped with grated cheese and browned

356
Q

Diavolillo

A

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
Q

Dice

A

to cut into regular sized cubes; small, medium or large

358
Q

Dientes De Ajo

A

cloves of garlic

359
Q

Digestivo a liqueur

A

A strong liqueur typically consumed after dinner to help digestion

360
Q

Dijonnaise

A

This is a name given to dishes that contain mustard or are served with a sauce that contains mustard.

361
Q

Dim Sum

A

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
Q

Dinde

A

Turkey

363
Q

Dindonneau

A

Young fresh turkey

364
Q

Direct Heat

A

a grilling method of cooking, allowing food to be cooked directly over a flame or heat source

365
Q

Dissolve

A

to stir a dry substance into a liquid until no solids remain

366
Q

Ditalini

A

Short pasta tubes.

367
Q

Do Pyaza

A

A mildly flavored creamy dish cooked with onions and meat.

368
Q

Doblar

A

fold

369
Q

Dolce

A

Sweet; dessert

370
Q

Dollop

A

a scoop or spoonful of food placed on top of another food

371
Q

Dolma

A

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
Q

Donburi

A

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
Q

Dorada

A

gilthead bream fish

374
Q

Dorado

A

browned, fried golden yellow

375
Q

Dorar

A

to brown

376
Q

Dosa

A

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
Q

Dough

A

a combination of flour, water or milk and sometimes a leaven (yeast) to make a mixture for baking

378
Q

Drain

A

to remove and discard the liquid contents from a cooking process (as in draining cooked potatoes or vegetables)

379
Q

Dredge

A

To lightly coat food to be pan-fried or sautéed (usually with flour, cornmeal or bread crumbs).

380
Q

Drippings

A

the juices and fat that is collected from the pan of cooked foods

381
Q

Dry Aging

A

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
Q

du Jour

A

meaning literally “of the day”

383
Q

Duchess

A

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
Q

Dulce

A

sweet

385
Q

Dum

A

“to steam or mature”; a method of steaming foods, in a tightly covered or sealed pot, to retain the flavor and aroma.

386
Q

Duraznos

A

Peaches

387
Q

Durian

A

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
Q

Dutch Oven

A

a large, deep pot that is covered with a tight fitting lid

389
Q

Duxelle

A

Chopped shallots and mushrooms seasoned, cooked in butter

390
Q

Ebi

A

Fresh boiled shrimp

391
Q

Echalote

A

Shallot

392
Q

Eclairs

A

Choux pastry baked in the size of thick fingers, then filled with cream

393
Q

Ectended Meal Service

A

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
Q

Écula

A

potato starch

395
Q

Edaimame

A

Boiled green soybeans

396
Q

Edomae Sushi

A

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
Q

Edomae Zushi

A

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
Q

Effiler

A

To remove the fibrous string from a string bean; to thinnly slice almonds.

399
Q

Egg Salad Roll

A

A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around hard-cooked eggs, mayonnaise, and green onion strips.

400
Q

Egg Threads

A

Lightly beaten eggs that are poured slowly into a hot broth, creating irregular shaped threads used to garnish soups.

401
Q

Egg Wash

A

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
Q

Ejotes

A

String Beans

403
Q

Eliche

A

Helical pasta

404
Q

Elote

A

Corn on the Cob

405
Q

Embutidos

A

a generic term for sausage meats, whether cured, cooked, or fresh.

406
Q

Emincer

A

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
Q

Empanada

A

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
Q

Empanadilla

A

small empanada turnover stuffed with tuna, minced meat, spm,i, I raisins, etc.

409
Q

Emulsion

A

small particles of oil or another liquid suspended in the other (e.g. vinaigrette salad dressing)

410
Q

en

A

In, meaning “served in”

411
Q

En Lata

A

tinned, in a can

412
Q

en Papillote

A

technique of cooking (usually fish) in parchment paper

413
Q

En Su Jugo

A

in its own juices

414
Q

En Trozos

A

sliced

415
Q

En Trozos Menudos

A

finely chopped

416
Q

En Vez De

A

instead of

417
Q

Encebollado

A

cooked with fried onion, especially liver or tuna

418
Q

Encender

A

to ingnite

419
Q

Enchiladas

A

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
Q

Encina

A

holm oak

421
Q

Endibias

A

endives

422
Q

Endivia

A

chicory

423
Q

Endulzante

A

sweetener

424
Q

Endulzar

A

to sweeten

425
Q

Eneldo

A

dill

426
Q

Enfriar

A

chill

427
Q

Engrasado

A

greased

428
Q

Engrasar

A

to oil

429
Q

Enoki Mushrooms

A

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
Q

Ensalada

A

salad

431
Q

Entero

A

whole

432
Q

Entradas

A

starters, hors d’oeuvres

433
Q

Entrecote

A

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
Q

Entrée

A

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
Q

Entremeses

A

starters, hors d’oeuvres

436
Q

Entremetier

A

a chef in which prepares vegetables & egg dishes

437
Q

Entremets

A

Desserts, or sweets

438
Q

Epaule

A

shoulder

439
Q

Eperlan

A

Smelt

440
Q

Epinards

A

Spinach

441
Q

Escabeche

A

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
Q

Escaldar

A

to scald

443
Q

Escalfado

A

poached

444
Q

Escalivada

A

salad of charcoal-grilled vegetables

445
Q

Escalope

A

A thinly sliced food similar to a scallopine. This may consist of meat, fish, or vegetables.

446
Q

Escanciar

A

to aerate cider by pouring it from a height into a glass.

447
Q

Escargot

A

edible snail

448
Q

Escurrir

A

drain

449
Q

Espagnole

A

Basic brown sauce

450
Q

Espagnole Sauce

A

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
Q

Espaguetis

A

spaghetti

452
Q

Espárrago

A

asparagus

453
Q

Especias

A

Spices

454
Q

Espesar

A

thicken

455
Q

Espeso

A

stiff

456
Q

Espina

A

Spine, specifically refers to fish bones or thorns

457
Q

Espinacas

A

spinach

458
Q

Espresso

A

One of the darkest and strongest types of coffee available. Usually produced by forcing steam through finely ground premium coffee beans.

459
Q

Espuma

A

foam

460
Q

Espumadera

A

slotted spoon

461
Q

Estofado

A

stew

462
Q

Estouffade

A

Brown meat stock

463
Q

Estragon

A

tarragon

464
Q

Etuver

A

To cook slowly covered with a minimum amount of liquid

465
Q

Eviche

A

Raw fish marinated in lime juice. Often prepared in a chopped salad.

466
Q

Exprimir

A

squeeze

467
Q

Extra virgin olive oil

A

The finest, strongest, fruitiest olive oil produced. To preserve its robust flavor, this olive oil is usually used exclusively in salads or unheated dishes.

culinary terms (6 decks)

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