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Cooking Dictionary
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Carrot - a member of the parsley family (Daucus carota);
has lacy green foliage, an edible orange taproot with a milk
sweet flavor and crisp texture, a tapering shape and comes in
a variety of sizes.
Casserole - an ovenproof baking dish, usually
with a cover; also the food cooked inside it.
Cauliflower - a member of the cabbage family (Brassica
oleracea); has a head (called a curd) of tightly packed white
florets (a purple variety is also available) partially covered
with large waxy, pale green leaves on a white-green stalk; some
varieties have a purple or greenish tinge.
Cayenne; Cayenne Pepper - 1. A hot pungent peppery powder blended
from various ground dried hot chiles and salt, has a bright orange-red
color and fine texture; also known as red pepper. 2. A dried
thin, short chile with a bright red color, thin flesh and hot,
tart acidic flavor; usually used ground.
Charlotte - a molded dessert containing gelatin,
usually formed in a glass dish or a pan that is lined with ladyfingers
or pieces of cake.
Castor / Castor Sugar - English term for superfine granulated
sugar.
Caviar - the salted roe of sturgeon. Red caviar is the
salted roe of salmon, and considered a less desirable substitute.
Celery - developed in 16th-century Italy, this vegetable
(Apium graveolens) grows in bunches of long stringy curved stalks
or ribs surrounding a tender heart; can be eaten raw, cooked
or used as a flavoring. There are two principal celery varieties;
Pascal (which is pale green) and golden (which is creamy white).
Celery Salt - a seasoning blend of ground celery
seeds and salt.
Celery Seeds - the seeds of the herb lovage; they
are small and brown and are used in pickling and as a flavoring.
Cèpe - a delicious mushroom.
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