Cooking Glossary
- Candying
- Cooking fruits or vegetables in a heavy sweet syrup.
- Cannellini Bean
- A large white Italian kidney bean used to add flavor to soups and stews.
- Canola Oil
- The common term for rapeseed oil. The popularity of canola oil is growing because of its low saturated fat content and high levels of Omega-3 fatty acids and monounsaturated fat. It is nearly tasteless, and is useful for cooking due to its high smoking point.
- Caramelize
- Slowly cooking sugar (or a sugar-heavy food) over low heat in order to convert the sugar into caramel.
- Cartouche
- Greased paper used to cover meats during cooking.
- Casserole
- A fire-proof cooking dish.
- Cassoulet
- A dish containing beans, pork, mutton, goose or duck.
- Chantilly
- Served or prepared with whipped cream.
- Chateaubriand
- Double steak cut from the beef tenderloin.
- Coddle
- To simmer or cook at a temperature just below the boiling point for a brief period.
- Cracklings
- The crisp remains that are left behind after frying fat.
- Cream
- To blend or beat to the consistency of cream.
- Crush
- To press into very fine particles.
- Cube
- To cut food into 1 to 2cm cubes.
- Cut in
- To mix together a dry ingredient such as flour and a solid fat like butter until they form into small particles. It can be done with a food processor or by hand.