Chunks
Usually bite-size pieces, about 1-inch or larger

Clarified butter
Unsalted butter which has been melted and skimmed of milk solids.

Comino
Ground cumin seeds

Cacciatore
An Italian term for sauteed chicken that is baked with a highly seasoned tomato sauce (with basil and oregano), diced mushrooms and chives. It is also at times referred to as hunter-style.

Candied / Crystallized
The pieces of fruit when preserved in sugar syrup are called crystallized or candied fruit. The fruit is picked before it is fully ripe, blanched and immersed in hot concentrated sugar syrup.

Cafe au lait
A beverage containing equal parts of hot milk and coffee.

Cafe noir
Black coffee

Caramelizing
To melt sugar without scorching, until it turns golden brown and develops a distinct flavour. It is used to colour food items like custards and puddings. It also means to cook onions and other vegetables until sweet and golden.

Casserole
It refers to a baking dish usually oven-proof with a light-fitting lid. Food cooked in a casserole is served straight from it.

Coat a spoon
It refers to that stage of whipping or mixing a thickened liquid when it leaves an even film on the back of a metal spoon.

Camembert
It is a rich, soft, creamy, ripened cheese made in the Camembert, France region and generally served as a dessert

Combine
To stir together two or more ingredients until blended.

Crimp
To seal the edges of two pieces of pastry together by pressing with fingers or fork tines.

Curdled
Separated into a liquid containing small solid particles (caused by overcooking or too much heat). Milk often curdles when it is not stored properly.

Chafing Dish
A metal pan over a heater; used to cook or to keep things warm at the table.

Chop
To cut food into very small pieces with a sharp knife.

To Coat
To cover an item with a batter, sauce or any other preparation in order to protect it during cooking or to improve its appearance. By way of example, food with a relatively high water content is dipped in batter or coated with breadcrumbs to protect it during deep frying.

Chiffonade
A chiffonade cut is used with leafy greens. Line up a stack of leaves in one direction; crosscut into narrow strips, depending on desired width. Vegetables shredded or chopped so finely are used in soups or salad dressings

To Core
To remove the inner inedible portion usually of a fruit with the help of a corer.

Cream
(N) The part of milk containing the butterfat. (Vb)To beat fat and sugar to incorporate air, break down the sugar crystals and soften tha fat. This can be done either by rubbing or working ingredients against the side of the bowl with a wooden spoon or fork.

Cider
The juice from pressed apples used as a beverage or to make vinegar

Crêpe
It comes from a Latin word crispus meaning curly or wavy. It is a pancake which could either be sweet or savoury made with a batter which is poured sparingly into the frying pan and fried on both the sides. The batter must always have a pouring consistency. Crêpes are thin and transparent and their edges resemble fine lace.

Citron
A lemon-like fruit with thicker skin and with less acid. It is much larger than a lemon

Choux paste
A paste consisting of eggs, water, salt, shortening and flour for making Eclairs and cream puffs

Croûtons
Bread cut in small dices or fancy shapes and fried or toasted. It is used as a garnish for serving with soups and salads.

Coddle
To cook or simmer an item just below the boiling point for a short length of time

Croquettes
Ground or minced cooked food, such as chicken or salmon, bound with a thick sauce, formed into patties or balls, then fried.

Consomme
A clear, strong flavored soup

Compote
Fruits stewed in a syrup or a mixture of assorted stewed fruits.

Cutting
Reducing the vegetables, fruits or any other food item to small parts by means of a knife is called cutting.

Clarify
To make a liquid clear by adding beaten egg white and egg shells. The egg jells in the hot liquid and cloudiness adheres to it and then the liquid is strained.

Creole
Usually a soup or sauce containing tomatoes, onions, green peppers, celery, and seasoning

Crème
French word for cream

Cajun
A cuisine with both Southern and French influences.

Canape
An appetizer consisting usually of a thin slice of bread or toast spread with caviar or cheese or other savory food

Crush
To mash food or bruise leaves of fresh herbs to release flavors.

Condiment
A seasoning for food, a spicy or pungent relish

Cracklings
Crisp remains left after the fat has been fried out

Capon
A castrated young male chicken

Caviar
The salted eggs or roe of the sturgeon and other certain fish

Cobbler
A deep dish pie, generally made with fruit

Cure
To preserve food--usually meat or fish--by pickling, smoking, drying, salting, or storing in brine

Caper
European flower bud seasoning or garnish. The buds are pickled in vinegar and packed in small green bottles. Its used generally as a tart condiment in sauces for meats or in veloute sauces for poached fish.

Carte du jour
Menu of the day

Coq au vin
Chicken in wine

Chill
To cool food by placing it over ice or in a refrigerator.

Cepes
A type of mushroom, generally canned in a brine

Chantilly
Indicates the use of whipped cream

Croissant
A rich crescent shaped roll

Cutlet
A small flattened boneless piece of meat, generally referring to pork and veal

D

Deglaze
To add liquid to the pan in which meat or other food was cooked. The liquid--usually broth or wine--is heated to loosen the browned bits left in the pan and is often used as a base for sauce or gravy.

Degrease
To remove melted fat from the surface of liquid, usually by skimming with a spoon, refrigerating to solidify the fat

Dehydrate
To remove moisture from food by drying it slowly in the oven or in an electric or manual dehydrator.

Devein
To remove the vein from the back of shrimp or to remove the interior ribs from peppers.

Dollop
A spoonful of soft food, such as mashed potatoes or whipped cream or ice-cream

Demiglace
A rich brown stock reduced to only half of its original amount by simmering

Demitasse
A small cup of black coffee

Demi
French term for half.

Deep fry
To cook food by immersing in a large deep pan of very hot fats or oil. When done carefully at the right temperature, deep-frying should give the surface of food a crisp dry golden coating without making it too greasy.

Dice
To cut into very small even cubes or squares.

Disjoint
To cut meat or chicken at the bone joints.

Dot
To place bits of butter or oil or cream on the food surface.

Dredge
To cover all over the food item with a dry ingredients like sugar, bread crumbs etc.

Dust
To sprinkle lightly with flour, sugar etc

Dissolve
To make a solution with a liquid and a dry substance e.g. sugar and water.

Duchess Potatoes
A savoury preparation where boiled potatoes whipped with egg yolks and then pressed thrrough a pastry tube

Dredge
To coat food with some ingredients such as seasoned flour or sugar, either by sprinkling, rolling, or shaking the food in a bag with the flour or other ingredients.

Dressings
Savory dressings for salads. They are basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type. Dressings can be drizzled over salads. Different dressings can be used for salads. Simple vinaigrette dressing consists of salad oil, vinegar, mustard powder, sugar, salt and pepper. Dressing also refers to a mixture of seasoned ingredients used to stuff meats and vegetables

Dress
To clean and trim chicken or fruit /vegetable. Dressing a salad means decorating with fruits, nuts and creams.

Dum
Also called steaming. A type of slow cooking process. There can be two types of steaming: direct and indirect. In the direct method, partially cooked food is put into a vessel which is covered with a lid and tightly sealed with dough and then placed on a slow fire or in an oven. The food cooks in its own steam and retians all the flavours and aroma. Aluminium foil can be used to seal the utensil instead of dough. In the undirect method, food is placed on a perforated plate above boiling water. The vessel is covered and food is allowed to cook on steam. In this method, care should be taken that the water doesn't touch the perforated plate. Recipes like idli, dhokla, etc. are cooked by indirect steam. You can also use a pressure cooker for indirect steaming.

Drippings
Fat that exudes from meat while it is being roasted or fried

Dough
A flour mixture stiff enough to knead or roll out

Deviled
An item flavored with hot condiments such as pepper, mustard, or tabasco