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TermDefinition
coffee World-wide popular beverage produced by steeping roasted, ground coffee beans. Coffee flavor is produced by hundreds of chemical compounds, and is among the most complex of any food or beverage.
cognac A fine brandy from the Cognac region of France. Various grades, such as VSOP and XO indicate how long the product as aged.
Coleslaw A shredded or chopped salad of red or white cabbage and mixed with mayonnaise, vinaigrette or other dressing. Variations include such ingredients as chopped onion, celery, red or green bell pepper, carrots, or herbs. Traditional American coleslaws are made with a cream and vinegar sauce (along with other ingredients), while Dutch and German variations are vinegar based and the cabbage may or maynot be partially cooked. There is often some sugar added for a sweet and sour effect.
collard A Southern green of the cabbage family. A popular preparation method is boiling with bacon, but any preparation used for spinach may also be used.
compote A dessert dish of fruit which has been slowly cooked in a syrup, then chilled.
concasse If using tomatoes cut in large wedges. Cut near skin leaving about 1/4" of meat. No seeds or mushy flesh. Then, slice wedges julienne (1/4") and then slice julienne pieces in 1/4" pieces. Generally a mixture that is coarsely chopped or ground.
confit A French method of preserving meat (usually goose, duck or pork) where it is salted and cooked in its own fat then packed in a crock or pot, covered with its cooking fat, which acts as a seal and preservative and can be refrigerated up to 6 months.
consomme A clarified meat or fish broth which can be used as a soup or sauce base.
cooking slow Process which cooks food with a low, steady, moist heat often over a period of 8 to 12 hours. A slow cooker or crock pot is an electic appliance which can cook the dish while you're away and doesn't heat up the kitchen. Some vegetables may become over-cooked before other ingredients are done but could be added later in the cooking time or partially cooked on the stovetop and added at a later time.
cooking spray Aerosol cans sold in grocery stores containing vegetable oil or sometimes olive oil which can be sprayed in a fine mist. Especially good for "oiling" cooking pans so food does not stick. Sold under brand names such as PAM or Mazola Pro Chef. Gourmet stores also carry pump sprayers such as one marketed under the name "Misto" which can be filled with the cooking oil of your choice to use as a spray. One of the benefits of using cooking spray is that fewer calories are added than if the pan is coated in oil. If cooking spray is unavailable to you, simple wipe the pan with a light layer of cooking oil.

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