Cooking Glossary Home . Contents . Index . Search . Glossary

* | 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 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. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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