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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 caramel A candy produced by melting sugar to between 320 F. and 350 F. When cooled, it is hard and brittle. Soft caramel, used as an ice cream topping, is made by mixing butter and milk with the caramel. caramelize A cooking technique of topping a dish with sugar and then melting the sugar with high heat. This is the technique used to make creme brulee. carpaccio Italian dish of raw beef, very thinly sliced, drizzled with lemon juice and olive oil, and topped with capers and onions. cassata A traditional Italian dessert, typically made with sponge cake enclosing a ricotta-chocolate filling. cassoulet A French dish of white beans and meats, slow cooked in a covered pot. caster suger Also spelled castor sugar is the British equivalent for superfine sugar. It dissolves easily and can be used for such things as making meringues and sweetening cold liquids. It can be substituted for regular granulatd sugar cup for cup. caul A fatty membrane taken from pig or sheep. It is used to wrap preparations, such as pate, and it melts while cooking. caviar Classic, famous appetizer of sturgeon roe (eggs). Beluga caviar is considered the best, coming from the Caspain Sea of Russia and Iran. Lesser caviars are available from other fish species. cayenne Bright red, very hot chile pepper. Used to make cayenne pepper, or ground for soups and sauces. celeriac The root of a variety of celery, used raw or cooked or pureed in a variety of dishes. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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