| Term | Definition
|
|---|
| 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.
|
| cilantro | The stems and leaves of the coriander plant, also known as Chinese parsley and coriander.
It is often used in Asian, Caribbean and Latin American cooking and can be found sold in bunches in the fresh herb section of most markets year round.
Both the leaves and the stems may be used in cooking. For cooking ideas, type cilantro into our word search feature.
|
| clafouti | A French dessert made by topping fresh fruit with batter. After baking it is served hot, often with whipped cream.
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