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Cooking Dictionary
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Cabbage, green - 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.
Cacao - Native South American tree whose seeds are fermented
and processed to make cocoa and chocolate.
Cacciatore - Italian for hunter and used to describe
any stew-like dish flavored with onions, herbs, mushrooms, tomatoes
and sometimes wine (ex. Chicken cacciatore).
Cake - in the United States, a broad range of pastries,
including layer cakes, coffee cakes and gateaux; it can refer
to almost anything that is baked, tender, sweet and sometimes
frosted.
Cake Flour - a low-protein wheat flour used for
making cakes, pastry doughs and other tender baked goods.
Calamari - Small squid.
California Jack cheese - see Monterey
Jack cheese.
Calmondin - A citrus tree cultivated for its naturally
high concentration of vitamin C. It also is used as a base for
artificial flavorings.
Canapés - Garnished bite-sized rounds of bread
or vegetables (cucumber, zucchini) served with cocktails and
at buffets.
Candy Thermometer - a kitchen tool used to determine heat
levels in the cooking of candy, jams, and preserves.
Cane Syrup - a thick, sweet syrup; the result of
an intermediate step in the sugarcane refining process when the
syrup is reduced.
Cannellini - large, elongated kidney-shaped beans
grown in Italy; have a creamy white color and are used in soups
and salads; also known as white kidney beans.
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