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 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 warm. 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. chess pie A favorite southern pie that has a combination of corn syrup, sugar, eggs and a small amount of flour as the filling. chicory A bitter-tasting green, related to endive. Common in Southern cooking. Roasted roots are used to make a coffee style beverage, or coffee additive. chiffonade Thin strips of vegetables(i.e. lettuce or sorrel) lightly sauteed or used raw to garnish soups. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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