|Canola oil ||This Canadian oil is made from the rapeseed.
Who'd want an oil named after the rapeseed?
It is low in saturated fat and high in
monounsaturated fat, making it a relatively
healthy oil. |
|capers ||The flower but of a bush native to the Mediterranean and parts of Asia.
It is picked, dried and then pickled in a vinegar brine. After rinsing, capers add a piquancy to sauces and condiments or as a garnish to meats and vegetables. |
|cassoulet ||A French dish of white beans and meats, slow
cooked in a covered pot. |
|caviar ||Classic, famous appetizer of sturgeon roe (eggs).
Beluga caviar is considered the best, coming
from the Caspain Sea of Russia and Iran. Lesser
caviars are available from other fish species. |
|celeriac ||The root of a variety of celery, used raw or
cooked or pureed in a variety of dishes. |
|Celsius ||A temperature scale where 0 is the freezing
point of water, and 100 is the boiling point
(at sea level.) F = 32 + C * 9/5. |
|chafing dish ||A dish kept above a heat source to keep food
|challah ||A rich Jewish yeast bread, traditionally formed
in a braid. |
|chapati ||Indian whole-wheat bread; flat round cakes cooked
on a griddle. |
|cherries jubilee ||A famous dessert of dark red cherries, sugar,
and brandy, flamed then served over ice cream. |
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