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TermDefinition
bouquet garni Herbs tied or bagged in cheesecloth and used to flavor soups or broths. They can easily be removed at the end of cooking.
Brazil nut The seed of a large, Amazon jungle tree. High in fat and high in the antioxident, selenium.
bread starter Before commercial baking powders and yeasts were available, bread starters were a mixture of flour, water, sugar and yeast set aside to ferment and then kept alive by regularly adding equal parts of water and flour. Various types of starters include sourdough and Herman (see word search for recipes). Two cups of starter mixture substitutes for each package of yeast called for in a recipe. The starter should not be used if it turns orange or pink as it has been invaded by undesirable backteria and must be discarded.
bruschette Traditionally, this is toasted bread rubbed with garlic and olive oil. Now the bread is more often topped with tomatoes, herbs, mushrooms, or other items.
cacao A tropical tree whose seeds are used to make cocoa and chocolate.
Cajun A culinary style of French and Southern origins, associated with the deep south. There are numerous well known dishes, such as Jambalaya, that come from this cuisine.
calorie An energy unit of measure. It is defined as the energy required to heat one gram of water by one degree C. at sea level. Fat and alcohol both have nearly twice the calories per unit of weight than carbohydrates and proteins.
canape An appetizer or hors d'oeuvre of bread or crackers with some savory topping.
cannelloni A large, tube-shaped pasta. They are generally boiled, stuffed, and served with a sauce.
cannoli Italian dessert of deep fried pasta shells filled with a sweet ricotta cheese mixture.

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