| Term | Definition
|
|---|
| clafouti | A French dessert made by topping fresh fruit with batter. After baking it is served hot, often with whipped cream.
|
| clarified butter | Butter with milk solids removed. This form of
butter is good for frying as it has a higher
smoke point than butter containing the milk
solids. Easy to make by slowly melting butter in
a bowl until the solids settle to the bottom.
Then chill until hardened, turn over, and skim
off the solids.
|
| 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.
|
| cognac | A fine brandy from the Cognac region of France.
Various grades, such as VSOP and XO indicate
how long the product as aged.
|
| 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.
|
| 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.
|
| 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.
|
| 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.
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