Cooking Dictionary Results

C

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.