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TermDefinition
chiffonade Thin strips of vegetables(i.e. lettuce or sorrel) lightly sauteed or used raw to garnish soups.
chimichurri An Argentinian herb sauce of olive oil, parsley, vinegar, oregano, onion, garlic, and seasonings.
chinois A fine, metal sieve, used to puree or strain food.
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.
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.
Coleslaw A shredded or chopped salad of red or white cabbage and mixed with mayonnaise, vinaigrette or other dressing. Variations include such ingredients as chopped onion, celery, red or green bell pepper, carrots, or herbs. Traditional American coleslaws are made with a cream and vinegar sauce (along with other ingredients), while Dutch and German variations are vinegar based and the cabbage may or maynot be partially cooked. There is often some sugar added for a sweet and sour effect.

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