| Term | Definition
|
|---|
| chaurice | A Creole and Cajun sausage. Made from pork, and
normally spicy. Served on its own, or in gumbos
and jambalayas.
|
| cherries jubilee | A famous dessert of dark red cherries, sugar,
and brandy, flamed then served over ice cream.
|
| chervil | A mild, anise-flavored herb related to parsley.
|
| chess pie | A favorite southern pie that has a combination of corn syrup, sugar, eggs and a small amount of flour as the filling.
|
| chestnut | A large, sweet nut of the chestnut tree. Prepared
in a variety of ways after removing the shell and
inner skin (not just roasted over an open fire,
with Jack Frost nearby.)
|
| chickpea | Also called garbanzo beans, these large peas are
common in Mediterranean, Indian, and Middle
Eastern dishes.
|
| chicory | A bitter-tasting green, related to endive.
Common in Southern cooking. Roasted roots
are used to make a coffee style beverage, or
coffee additive.
|
| chiffonade | Thin strips of vegetables(i.e. lettuce or sorrel) lightly sauteed or used raw to garnish soups.
|
| chile | The spicy fruit native to Mexico. Its popularity
since the 1500's now extends to Europe, Africa,
and Asia as well as the western hemisphere.
Many varieties, from large to small, mild to hot.
Most of the "heat" is in the seeds and veins,
and comes from the chemical compound capsaicin.
|
| chimichanga | A burrito that is fried or deep fried. A specialty of Sonora, Mexico.
|
| 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.
|
| chirinabe | A family-style Japanese dish of fish and vegetables,
cooked in a central pot of broth at the table.
|
| 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.
|
| chorizo | A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices used in both Mexican and Spanish cooking.
As opposed to other sausages, casing should be removed before cooking.
|
| chowder | Most often thought of as clam chowder, but really
is any thick and chunky soup.
|
| churn | The process of agitating cream until it separates
into solids and liquids. The solid fat result
is butter.
|
| chutney | A spicy, Indian condiment made from fruit,
vinegar, and spices. It is served with curries
and other dishes, or as a spread or appetizer
with cheese.
|
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