| Term | Definition
|
|---|
| 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.
|
| concasse | If using tomatoes cut in large wedges. Cut near skin leaving about 1/4" of meat. No seeds or mushy flesh. Then, slice wedges julienne (1/4") and then slice julienne pieces in 1/4" pieces.
Generally a mixture that is coarsely chopped or ground.
|
| consomme | A clarified meat or fish broth which can be used as a soup or sauce base.
|
| cooking slow | Process which cooks food with a low, steady, moist heat often over a period of 8 to 12 hours.
A slow cooker or crock pot is an electic appliance which can cook the dish while you're away and doesn't heat up the kitchen.
Some vegetables may become over-cooked before other ingredients are done but could be added later in the cooking time or partially cooked on the stovetop and added at a later time.
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