Cooking Dictionary Results

C

Consommé - clear broth that is made from meat.

Convection Cooking - convection ovens use a small fan in the rear of the oven to circulate air all around the food to cook it quickly and more evenly. Cooking times are generally reduced by 25%. Most manufacturers suggest that you reduce the cooking temperature given in the recipe by 25 degrees and bake it for the time specified.

Convection oven - an electric oven in which heat is circulated rapidly around the cooking foods by means of a fan, resulting in fast crisping and browning.

Converted rice - rice that is pressure-steamed and dried before milling to remove surface starch and help retain nutrients; has a pale beige color and the same flavor as white rice; also known as parboiled rice.

Cookie sheet - a flat, firm sheet of metal, usually aluminum, with open sides on which cookies, biscuits and other items are baked.

Cookies - small, sweet, flat pastries, usually classified by preparation or makeup techniques as drop, icebox, bar, cutout, pressed and wafer.

Cool - to allow a food to sit until it is no longer warm to the touch.

Cooling rack - a flat grid of closely spaced metal wires resting on small feet; used for cooling baked goods by allowing air to circulate around the food.

Coq au vin - a French dish of chicken, mushrooms, onions, and bacon or salt pork cooked in red wine.

Coral - the roe of female lobsters. It turns bright red when cooked and is used in sauces.

Cordon bleu - a dish consisting of thin boneless chicken breasts or veal scallops separated by a thin slice of prosciutto or other ham and Emmenthal-style cheese, breaded and sautéed.

Core - to remove the central seeded area from a fruit.