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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition 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. coral lettuce A type of lettuce with leaves resembling coral. Any lettuce with curly or spiky leaves is usually a suitable alternative. 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. coriander A spice made from the seeds of the coriander plant, whose leaves are the familiar cilantro of Asian and Mexican cooking. cornichon A pickle made from small gherkin cucumbers. A common accompaniment to pates and smoked meats. courgette The French word for zucchini. 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. couscous A beady grain of semolina used in North African cuisines. Typically boiled like rice, with spices and vegetables or fruits. Crazy Salt See Jane's Krazy Mixed-Up Salt 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. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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