Cooking Glossary Home . Contents . Index . Search . Glossary

* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition 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. capellini Thin pasta, slightly thicker than "angel hair" pasta. cappuccino An Italian coffee beverage of expresso, a little steamed milk, topped with steamed milk foam and cocoa powder. capsaicin The "heat" in chiles comes from this compound. Most prevalent in the seeds and veins of the chiles. caramel A candy produced by melting sugar to between 320 F. and 350 F. When cooled, it is hard and brittle. Soft caramel, used as an ice cream topping, is made by mixing butter and milk with the caramel. caramelize A cooking technique of topping a dish with sugar and then melting the sugar with high heat. This is the technique used to make creme brulee. carpaccio Italian dish of raw beef, very thinly sliced, drizzled with lemon juice and olive oil, and topped with capers and onions. cassata A traditional Italian dessert, typically made with sponge cake enclosing a ricotta-chocolate filling. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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