| Term | Definition
|
|---|
| collard | A Southern green of the cabbage family. A popular
preparation method is boiling with bacon, but
any preparation used for spinach may also be
used.
|
| compote | A dessert dish of fruit which has been slowly
cooked in a syrup, then chilled.
|
| confit | A French method of preserving meat (usually goose, duck or pork) where it is salted and cooked
in its own fat then packed in a crock or pot, covered with its cooking fat, which acts as a seal and
preservative and can be refrigerated up to 6 months.
|
| cooking spray | Aerosol cans sold in grocery stores containing vegetable oil or sometimes olive oil which can be sprayed in a fine mist. Especially good for "oiling" cooking pans so food does not stick. Sold under brand names such as PAM or Mazola Pro Chef. Gourmet stores also carry pump sprayers such as one marketed under the name "Misto" which can be filled with the cooking oil of your choice to use as a spray. One of the benefits of using cooking spray is that fewer calories are added than if the pan is coated in oil. If cooking spray is unavailable to you, simple wipe the pan with a light layer of cooking oil.
|
| Cool Whip | A prepared pre-sweetened imitation whipped cream topping found in the freezer section of American grocery stores.
A sweetened whipped cream could be substituted if whipped fairly stiff.
|
| core | To remove the coarse and often fibrousor seed filled center of vegetables and fruits such as squash and tomatoes or apples, pineapples and pears. Coring fruits and vegetables allows for sweet or savory fillings to be pressed in and then baked inside.
|
| court-bouillon | A poaching broth made of vegetables and herbs
boiled for 30 minutes then allowed to cool before
straining. Wine, lemon juice, or vinegar can
be added as well.
|
| cream | The milk-fat portion of separated milk. Cream is
categorized by the amount of milk fat. Light cream
contains about 18-30% fat, light whipping cream 30-36%,
heavy whipping cream 36-40%. Half and half is
a blend of light cream and milk, with about 12%
fat.
|
| cream of tartar | A powdery acid that comes from deposits inside
wine barrels. It is added to candy and frostings for a creamier consistency and to egg whites before beating to improve stability and volume.
|
| creme brulee | A custard dish that is topped with sugar that
is carmelized under a broiler or with a torch.
|
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