Cabbage

Cabbage comes from the French word caboche, a colloquial term for head. The most common
cabbage is the tight leafed compact head that ranges in color from white to red although there are
many other types of cabbage varying in size in shape worth trying. Cabbage can be cooked or
eaten raw as in cole slaw. When buying, look for heads that appear heavier than their size with
crisp leaves. The cabbage family also includes kale, broccoli, cauliflower, and Brussels sprouts.
 Cacciatore
An Italian combination meat and vegetable dish (ie: Chicken Cacciatore) in which vegetables are
cooked in a hearty sauce with meat.
 Caffeine in
Chocolate
Amount of caffeine in chocolate is very low. A 1.4 ounce piece of milk chocolate contains about
the same amount of caffeine as a cup of decaffeinated coffee. There is an average of 6 mg of
caffeine in both an ounce of milk chocolate and a cup of decaf coffee, while a cup of regular coffee
contains between 65 and 150 mg of caffeine.
 Caffeine
Naturally-occurring substance found in the leaves, seeds or fruits of over 63 plant species
worldwide and is part of a group of compounds known as methylxanthines. The most commonly
known sources of caffeine are coffee and cocoa beans, cola nuts and tea leaves. Caffeine is a
pharmacologically active substance and, depending on the dose, can be a mild central nervous
system stimulant. Caffeine does not accumulate in the body over the course of time and is
normally excreted within several hours of consumption.
 Cake
There is no substitute for a homemade cake. A cake is made from a thin batter which is usually
made from flour, eggs, butter, baking powder, sugar and other liquids and flavorings. Flour gives
the cake its structure, butter or oils provide tenderness, sugar helps to tenderize and sweeten,
eggs give leavening as does baking powder. Other liquids and flavorings give added dimension to
our favorite celebratory treat. Some of the best cakes often contain melted chocolate which
makes them even more moist and appealing.
 Cake Pan
Cake Pan

sually a mund pan, preferably nonstick a variety of sizes. The 8 and 9-inch pars are the most
common. Rectangular, square springform, tube, fluted tube and Bundt pans are common versions
of the cake pan
 Calcium
Calcium

Mineral that builds bones and strengthens bones, helps in muscle contraction and heartbeat,
assists with nerve functions and blood clotting. Teens 18 years and younger should strive to
consume about 1,300 milligrams per day. Individuals 50 years and older need about 1,200
milligrams per day. Everyone else should strive for about 1,000 milligrams per day Milk and other
dairy foods such as yogurt and most cheeses are thor best sources of calcium. In addition, dark
green leafy vegetables, fish with die bones, and calcium fortified foods supply significant
amounts.
 Calculating Fat
Percentage
Calculating Fat Percentages

Each gram of fat contains 9 calories Multiply the grams of fat by 9 to give you the total calories
from the fat Divide this number by the total calories and multiply this number by 100 to the % of
total calories from fat. A good example is a food containing 2.5 grams of fat (as stated on the
package or according to the individual serving size). 2 multiplied the by 9 and divided by 40
calories stated on the package must be multiplied by 100 to give you 45% total calories from fat.
This is above the recommended 30%. These calculations will help you to make better food
choices.
 Calibrate
Calibrate

Determine and verify the scale of a measuring instrument with a standard, known instrument.
Thermometers used in food establishments are commonly calibrated using an ice slush method
0°C (32°F) or a boiling point method 100°C (212°F).
 Calorie
Calorie

Unit of energy. In heat terms, it is the amount of heat required to raise the temperature of 1 gram of
water by 10°C. Likewise, the term kilo-calorie is the amount of heat required to raise the
temperature of 1000 grams of water by 10°C. The kilo-calorie unit has been replaced by the Joule
(1 kcal = 42 largely kJ). Any surplus energy taken into the body as food is stored as fat.
 Calvados
Calvados

Dry, apple-flavored brandy, which is named after a town in the Normandy region of France.
Substitute apple cider, brandy, or sweet cooking wine.
 Candied
Candied

Citrus peel or fruits are candied by boiling them in sugar syrup. Flowers are sometimes preserved
by dipping in boiling syrup.
 Candling
Candling

Egg passing over a light. Eggs with cracked shells and interior defects are identified and removed.
 Cannellini
Cannellini Bean
Bean
A large white Italian kidney bean that’s great in soups and stews.
 Canning
Canning

Process by which a food product is enclosed in a sterilized container totally impervious to

microbes and heated until R all microorganisms inside the container are killed.
 Canning Salt
Canning Salt

Also called pickling salt. It is regular table salt without the anti-caking or iodine additives.
 Canola Oil
Canola Oil

The market name for rapeseed. As the most popular oil in Canada, the name was changed to
protect the innocent. Now popular in the US because it only. Contains about 6% of saturated fat.
Also it contains more mono saturated fat than any oil other than olive oil as well as Omega-3 fatty
acids... Thought to help lower cholesterol. It doesn’t have much of a taste and should be used for
cooking (high smoking point) and salad dressings.
 Capers
Capers

The buds of a spiny shrub that grows from Spain to China. Found next to the olives in the
supermarket, capers have an assertive flavor that can best be described as the marriage of citrus
and olive, plus an added tang that comes from the salt and vinegar of their packaging brine. While
the smaller buds bring more flavor than the larger buds, both can be used interchangeably in
recipes.
 Caramelising
Caramelising Sugar
Sugar
Sugar is caramelized when it is melted into a clear golden to dark brown syrup, reaching a
temperature from 320 to 350 degrees F. To start, add some water to dry sugar in a pot, stirring, until
it reaches the consistency of wet sand The acid help prevent recrystallization. Instead of using
lemon juice, you could add acidity with vinegar, cream of tartar or corn syrup. Always start with a
very clean pan and utensils. Any dirt or debris can cause crystals to form around i Heat the pan
over a medium flame. As the sugar melts, you can wash down the sides of a pan with a wet brush,
which also prevents crystallization by removing any dried drops of syrup that might start crystals.
As the caramel heats, it colors in amber shades from light to deep brown.
 Caramelize
The flavor of many foods, including vegetables, meats, and seafood, is often enhanced by a gentle
browning that caramelizes natural sugars and other compounds and intensifies their flavor. Meats
for stews, for example, are usually browned to caramelize juices that if not caramelized are much
less flavorful. Chopped vegetables, especially aromatic ones such as carrots and onions, are
often caramelized-sometimes with cubes of meat-in a small amount of fat before liquid is added
to enhance the flavor of soups, stews, and sauces
 Carbonara
Carbonara

Traditional pasta sauce consisting of garlic, eggs, and bacon served over pasta click here for
carbonara recipe.
 Carboy
Carboy

A large glass bottle with a narrow opening used to ferment beer.

 Carcass Weight and
Grading
Carcass Weight and Grading

One way of pricing live farm animals; the final value of the animal is determined after slaughter
based on carcass weight and grade.
 Carotenoid
Carotenoid

Yellow, orange and red pigments in plants, often masked by chlorophyll and thought to function as
protective antioxidants.
 Carpaccio
Thinly sliced whole beef tenderloin topped with a mustard mayonnaise sauce.
 Carrageenan
Carrageenan

Compound extracted from Irish moss (a type of seaweed) that is used in puddings, milk shakes
and ice cream to stabilize and keep color and flavor even.
 Carriers and carrier
solvents
Carriers and Carrier Solvents

Used to modify a food additive (by dissolving, diluting or dispersing etc.), without changing its
function, to enable easier use or handling.
 Cartouche
Cartouche

A cartouche refers to a piece of greaseproof or baking paper that is used to create a lid over a pot
or saucepan. Usually cut in a circle and placed over a dish with a small amount of liquid. In the
instance of poaching it stops steam from escaping, it can also prevent skins from developing on
sauces.
 Case
Case Hardening
Hardening
Formation of a dry skin on a wet food due to over-rapid drying. It slows the rate of drying and can
lead to spoilage during storage.
 Casserole
Casserole

A deep round, oval, square, or rectangular oven-proof cooking vessel with a lid.
 Cassoulet
Cassoulet

Consists of partially cooked white beans blended with diverse meats, baked in a deep, round
earthenware container
 Caster Sugar
Caster Sugar

Produced by screening the finer crystals from ordinary granulated sugar. Its grain size is typically
less than 0.3 mm in length, as against some 0.5-0.7mm for the usual granulated crystal.
 Caramelize
Centralized Foodservice System

Food production facility in which food is produced for service off site in receiving kitchens
(satellites), often a large production facility. Also known as a commissary foodservice system.
 Centrifugation
Centrifugation

Process by which liquid samples are spun around at high speed to cause the accelerated settling
of particles in suspension.
 Certification

Certification

Procedure by which official certification bodies or officially bodies provide written or equivalent
assurance that foods or food control systems conform to requirements. Certification of food may
be, as appropriate, based on a range of inspection activities which may include continuous on-line
inspection, auditing of quality assurance systems, and examination of finished products.
 Cheesecloth
Cheesecloth

A thin 100-percent-cotton cloth with either a fine or coarse weave. Cheesecloth is used in cooking
to bundle up herbs, strain liquids, and wrap rolled meats. Look for it among cooking supplies in
supermarkets and specialty cookware shops.
 Cheesecloth
Cheesecloth

A thin 100-percent-cotton cloth with either a fine or coarse weave. Cheesecloth is used in cooking
to bundle up herbs, strain liquids, and wrap rolled meats. Look for it among cooking supplies in
supermarkets and specialty cookware shops.
 Chemical
Chemical Hazard
Hazard
Danger posed to food safety by the contamination of food by chemical substances, such as
pesticides, detergents, additives, and toxic metals.
 Chemical Indicator
System
Chemical Indicator System

System using calibrated chemical agents (one type of which changes color as a function of time
and temperature of exposure to heat) to determine whether a process cycle has met the specified
requirements.
 Chemical
Chemical Inertness
Inertness
Substances or elements which do not react easily with any other substances or elements.
Chemically inactive materials.
 Chévre
Chévre

The French word for goat and by extension the cheeses made from goat’s milk.
 Chiffonade
Chiffonade

Very finely shredded or sliced leafy vegetables or herbs, such as spinach or basil leaves. This is
achieved by stacking the leaves, rolling the leaves lengthwise into a tight tube and then thinly
slicing. “Chiffon” is French for “little rag” referring to the fabric-like strips that result from this
technique.
 Chocolate
Chocolate Leaves
Leaves
(no (ne Use leaves from unsprayed insecticide) lemons, oranges and roses Rinse and dry leaves.
Melt ¼ cup chocolate with 1 teaspoon shortening in microwave, stir well. Use an artists pain brush
to apply chocolate to of leaves. Place in underside or chill refrigerator, then peel off carefully. Set
on waxed paper.
 Chili/Chiles
Chili/Chiles

Chili powder is made from ground dried chiles and spices. Fresh chiles are available seasonally,
while dried chiles may be purchased and kept for use year-round. Find a chili powder you are
happy with and use it in every recipe calling for chili powder. The heat is not specified as all tastes
vary. Chili powder is mostly found in mild, medium and hot varieties. Ground cayenne is different
from chili powder, although chili powder contains chiles. Look for chili powder for recipes calling
for this mix and look for ground cayenne for use in other dishes. The two are not interchangeable.
 Chinoise or
China Cap
Chinoise or China Cap

A very fine-meshed conical strainer used for straining refined sauces and coulis.
 Chop
Chop

To cut foods into small pieces. Sizes vary from fine (approximately ¼-inch pieces) to coarse
(approximately ¾- inch pieces). In most recipes, precision is not necessary.
 Chorizo
Chorizo Sausage
Sausage
A spicy Spanish sausage containing a mixture of pork, pepper, and chilies.
 Chowder
Chowder

A thick soup that usually contains potatoes.

 Clarified
Clarified Butter
Butter
Because butter contains milk solids which burn at relatively low temperatures, it can’t be used to
sauté at the high temperatures required for browning most meats and seafood and some
vegetables. Clarifying removes the water and milk solids in butter. You can purchase clarified
butter called ghee at most larger grocery stores.
 Clarify
Clarify

Most often refers to butter, where the milk solids and water are rendered from the butterfat. This is
done by gently melting the butter, allowing the two to separate and then skimming off the solids. To
make a liquid clear, as with butter. Unsalted butter is melted over low heat until the milk solids
come to the top. They are then removed. Without the milk solids, the butter can be used in recipes
in which you don’t want it to brown.
 Coagulation
Coagulation

The clumping of protein by heat or acid, e.g., egg white coagulates when fried.
 Coat
Coat

To cover the back of a spoon with a layer of a thickened sauce or stirred custard.
 Cocoa
Cocoa

Obtained by fermenting the pods and then curing and roasting the extracted seeds. The resulting
clean kernels, or cocoa nibs, are then processed. Cacao products have high food value due to
their fat, carbohydrate, and protein content. Powder composed of at least 22% cocoa butter.
 Cocoa Bean
Cocoa Beans

Cocoa beans from the tropical Theobroma Cacao tree are the basis for chocolate. The Crillo tree
produces the best quality beans. The Forastero tree produces a more bitter bean. Deriving
chocolate from beans of the cacao evergreen tree was originally only known to ancient Latin
Americans, but the secret soon spread to Mexico. Seed pods, growing on the trunk and main
branches are harvested and opened with sharp blades to reveal creamy white cacao beans which
darken, then ferment under banana leaves for up to nine days as they lay in the sun.
 Cocoa Butter
Cocoa Butter

Cocoa butter is a natural fat that is present in cocoa beans. It is obtained by pressing the
unsweetened chocolate, or “chocolate liquor”. Cocoa butter is not a dairy product as is
sometimes thought.
 Cocoa
Cocoa Powder
Powder
The cocoa solids resulting from pressing cocoa butter out of chocolate liquor.
 Coddle
Coddle

To coddle something is to cook it in water just below boiling point. More recently, the term
specifically applies to eggs using a device called a coddler. The low cooking temperature produces
much softer egg
 Coddled eggs
Coddled Eggs

Eggs cooked in simmering water, in their shells or in ramekins, until set.

 Coenzymes
Coenzymes

Small molecules that help enzymes carry out biochemical reactions. Many of the vitamins are
coenzymes or are converted into coenzymes in the body
 Colander
Colander

A perforated bowl made of metal or plastic that is used to strain foods.

 Cole Slaw
Cole Slaw

Coming from the Dutch term, koolsla, B which means “cool cabbage”, it’s a salad made with
shredded cabbage mixed with mayonnaise as well as a variety of other ingredients.
 Commercial
Chocolate
Commercial chocolate does not mean real chocolate. The criteria for a substance to be classified
as commercial chocolate N allows for a number of substitutes.
 Composite
Composite

Flours mixtures of wheat flour (usually more than 80%) with other flours such as maize, rice,
sorghum etc. (usually less than 20%).
 Compound
Compound Butter
butter
Whole butter combined with herbs or other seasonings and used to sauce grilled or broiled meats
or vegetables.
 Compound
Compound

Known as confectionery coating. A U blend of sugar, vegetable oil, cocoa powder and other
products. Vegetable Voil is substituted for cocoa butter to reduce the product cost and to make
the coating easier to work with.
 Confection
Confection

A fancy sweet or candy served anytime chocolate- covered chocolate truffles and wedding
cherries mints.
 Confit
Confit

Regularly recognised with duck, but can include other meats, where the meat is cooked in its own
fat (or other fat if necessary) at a low heat.
 Consommé
Consommé

Broth or stock that has been clarified by simmering it with beaten egg whites, which attract and
trap the impurities clouding the broth.
 Core
Core

To remove the center or core of various fruits and vegetables, such as apples, pears, pineapple,
lettuce or cabbage.
 Corned
Corned

As in corned beef or other meat; refers to a meat that has been salted and cured.
 Cornichom
Cornichon

Tiny pickles mixed with onions and other aromatics and preserved in seasoned pure wine or cider
vinegar
 Coulis
Coulis

A mixture-often a fruit puree-that has been strained of tiny seeds or pieces of peel so it is perfectly
smooth.
 Court
Court Bouillon
Bouillion
A vegetable broth made by simmering onions (or leeks), carrots, celery, and sometimes, other
vegetables, such as fennel, with a bouquet garni in water and, often, white wine or vinegar.
 Couscous
Couscous

Pellets of semolina (duram wheat/also called hard wheat) usually cooked by steaming.
 Cream of
Cream of Tartar
Tartar
This is the deposit remaining on the inside of a wine cask after the fermentation process. It is
refined to produce a white powder. Cream of tartar promotes the coagulation of beaten egg R
whites and will also stop crystallization in sugar syrups.
 Cream
Cream

To stir a fat-usually butter-and sugar together rapidly until the mixture looks white, aerated, and
somewhat like stiffly beaten whipped cream. Or, that part of milk, containing 32 to 42 percent of
butterfat in emulsion, that rises to its surface after the milk cools to room temperature and stands
for several hours
 Crème Brulee
Crème Brulee

Custard topped with sugar and caramelized under the broiler before serving.
 Creme
Creme Fraiche
Fraiche
A dairy product that is similar in taste to sour cream but a bit more tart. Used as a dessert topping
or in soups. To make at home – Mix together 1 cup whipping cream and 1 tablespoon white vinegar
in jar, cover, and let stand on the counter counte for 24 hours Shake and refrigerate.
 Crème
Crème Patisserie
Patisserie
Custard made with eggs, flour or other starches, milk, sugar, and flavorings used to fill and garnish
pastries or s the base for puddings, pies, soufflés and creams.
 Crepe
Crepe

A thin pancake made with egg batter

 Crisco
Crisco

Made from partially hydrogenated soybean and cottonseed oil, Mono- and Diglycerides. Used to
make very flaky pastry or melted to fry chicken.
 Crudités
Crudités

French for a mixture of sliced and shredded vegetables diversely dressed and served as a first
course.
 Crumb
Crumb

To coat uncooked food in a breadcrumbs or other crumbs (such as cereal), before frying or baking
to give it a crisp, crunchy texture.
 Crush
Crush

Use a mortar with pestle or use a garlic press for garlic.

 Crystallization
Crystallization

When molecules in a sugar syrup join together, they form crystals. Corn syrup in pecan pie recipe
prevents this process. The sugar particles are prevented from clumping together to form sugar
crystals.
 Cube
Cube

Cut into squares, size of which is determined by the recipe, generally between ½ to 2-inches.
 Curdle
Curdle
Separating by over-heating or adding an acid to a milk- or cream-based sauce. Happens most in
dishes with eggs. Can be prevented by cooking custards in a double boiler.
 Cure
Cure

To treat with an ingredient, usually salt and/or sugar, originally for the purpose of preserving foods
by protecting them from bacteria, molds, etc.
 Custard
Custard

A liquid mixture that is combined with whole eggs, egg whites, or egg yolks, or a combination, and
gently baked until set. Examples of custards are a quiche filling; a crème caramel and a crème
brûlée.
 Cut In
Cut In

A method of blending, usually for pastry where a fat is combined with flour. The method often
refers to using a pastry blender or to mix butter shortening in the flour until the mixture is the siz of
peas.
 Cutting Board
Cutting Boards

Referred to as breadboards in some recipes. Buy a variety of sizes and a least one which is
dishwasher safe to use with raw meat. Keep one board just for bread making and several small
ones for quickly chopping an onion. A tiny cutting board is handy for slicing lemons.