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:: C :: |
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Cabbage, green |
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The common market cabbage (Brassica
olercaea) with a large, firm spherical head of tightly packed pale green
waxy leaves; flat and conical heads are also available; also known as
the common cabbage. Other varieties include white and red. |
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Cacao |
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Native South American tree
whose seeds are fermented and processed to make cocoa and chocolate. |
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Cacciatore |
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Italian for hunter and used to
describe any stew-like dish flavored with onions, herbs, mushrooms,
tomatoes and sometimes wine. |
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Calamari |
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Italian term for squid. |
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Canapés |
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Garnished bite-sized rounds of
bread or vegetables (cucumber, zucchini) served with cocktails and at
buffets. |
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Candy Thermometer |
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A kitchen tool used to determine
heat levels in the cooking of candy, jams, and preserves. |
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Cannelloni |
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Italian dish made of tubes of
pasta, filled with spinach, meat or cheese, over tomato sauce and baked. |
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Capacolla |
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Italian origin; boneless pork
shoulder butt seasoned with ground red hot or sweet peppers, paprika,
salt and sugar; mildly cured and air dried. |
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Capellini |
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Italian for fine hair; used to
describe extremely fine spaghetti. |
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Caramel |
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1. A substance produced by
cooking sugar until it becomes a thick, dark liquid; its color ranges
from golden to dark brown; used for coloring and flavoring desserts,
candies; sweet and savory sauces and other foods. / 2. A firm, chewy
candy made with sugar, butter, corn syrup and milk or cream. |
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Caramelize |
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To cook white sugar in a skillet
over medium heat, stirring constantly, until the sugar forms a
golden-brown syrup. |
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Carbohydrates |
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The food group containing
sugars, starches, and cellulose. |
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Carbonadoes |
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A French beef stew cooked with
beer. |
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Carne Asada |
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Beef or pork cut in thin
diagonal strips and cooked quickly over very hot coals, as in a brasero
or Japanese hibachi. |
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Carpaccio |
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Thin slices of raw beef. |
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