Term | Definition
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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.
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chiffonade | Thin strips of vegetables(i.e. lettuce or sorrel) lightly sauteed or used raw to garnish soups.
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chimichurri | An Argentinian herb sauce of olive oil, parsley,
vinegar, oregano, onion, garlic, and seasonings.
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chinois | A fine, metal sieve, used to puree or strain food.
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chives | A hardy, perennial herb (Allium schoenoprasum)
of the lily family, with small, slender, hollow
leaves having a mild onion odor: used to flavor
soups, stews, etc.
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chocolate | A highly refined and processed derivative of
cocoa beans. True chocolate must be made with
cocoa butter and chocolate liquor, both derived
from the processing of cocoa beans. The addition
of sugar and spices produces the various bitter
to sweet chocolates used in baking. Milk solids
are added for milk chocolate.
|
chop suey | Not a Chinese dish, but rather an American-Chinese
dish, made of chopped meat, mushrooms, bean
sprouts, water chestnuts, bamboo shoots, onions,
and rice.
|
chowder | Most often thought of as clam chowder, but really
is any thick and chunky soup.
|
coddle | Slow cooking of eggs in hot water. Used as a way
to reduce the danger of salmonella poisoning
from tainted raw eggs, when raw eggs are called
for in a recipe (such as in Caesar Salad.)
|
coffee | World-wide popular beverage produced by steeping
roasted, ground coffee beans. Coffee flavor is
produced by hundreds of chemical compounds, and
is among the most complex of any food or beverage.
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