A Dictionary of Food
.pdfcarpet bag steak
carpet bag steak A thick beef steak (sirloin or fillet) into which a pocket is cut and filled with oysters, then grilled. Popular in Australia and North America, but originated in the UK when oysters were very cheap.
carpet shell A small European bivalve mollusc, Tapes decussatus, with a dark grey shell, similar to various small clams
carpet shell clam A white to light brown clam, Venerupis decussata, with dark brown radial markings and up to 8 cm in diameter. It is found around Britain and in the Mediterranean and can be eaten raw like an oyster.
carpion France A type of trout carpione Italy Carp
carragahen Spain See carragheen carrageen See carragheen
carragheen Ireland, France An extract of the seaweeds Chondrus crispus and Gigantina stellata. These are rinsed, kept damp and bleached in the open air until creamy white, dried and used as a thickening agent. Used in Jamaica as the basis of a punch called Irish moss. Also called Irish moss, sea moss, pearl moss, carrageen. See also E407
carré France Best end (of lamb, carré d’agneau; of veal, carré de veau)
carré de Bray France A small, square, soft, creamy cows’ milk cheese from Normandy sold on rush mats
carré de l’est France A small, square, soft and rather salty Camembert-type cheese made in Lorraine and Champagne from cows’ milk. Contains 52% water, 25% fat and 20% protein.
carré de porc France The equivalent of the best end of lamb cut from the front of the loin of pork
carrelet France Plaice
carrello Italy A trolley of desserts or hors d’oeuvre brought to the table in a restaurant carrettes United States Small immature
carrots. Also called French carrots
carrot An orange-coloured, tubular root vegetable from a biennial plant, Daucus carota, common all over the world. One of the aromatic vegetables used for its flavour but also eaten raw when young or cooked as a vegetable.
carrot cake 1. United States A cake made with grated raw carrots, oil, sometimes crushed pineapple, flour, sugar, etc. with a cream- cheese-based topping. Also called paradise cake, passion cake 2. Various cake recipes found in many countries containing grated young raw carrots in part substitution for or in addition to the flour
carrot soup Basic soup with carrots and a small amount of tomato purée. Served accompanied with croûtons. Also called carottes, purée de
carruba Italy Carob carry France Curry
çarsi kebabi Turkey Cubes of lamb or mutton marinated in vinegar with chopped onions and seasoning, skewered and grilled. Served with a sprinkling of roasted almond slivers and sour cream.
carta cinese Italy Rice paper
carta de musica Italy A paper-thin crisp bread. Also called fresa pistocco
cártamo Italy, Spain Safflower
carte France A menu in a restaurant
carte, à la France Dishes prepared to order and individually priced on the menu, usually more expensive than a fixed menu (formule) or a plat du jour
carte du jour France The menu of the day, usually cheaper than the à la carte menu, similar to table d’hôte in more prestigious restaurants
carthame France Safflower
Carthamus tinctorus Botanical name
Safflower
cartilage Dense elastic connective tissue in the body which is especially prominent around joints. The younger the animal, the softer and more gelatinous it is. It is solubilized by long slow cooking and adds body to a cooking liquor, hence the use of calves’ feet in stews.
cartoccio, al Italy En papillote
cartouche England, France A circle of buttered greaseproof paper place over the liquid contents in a dish to exclude air and to prevent a skin forming whilst it is cooking or being kept hot
Carum carvi Botanical name Caraway carve, to To cut slices of cooked meat from a
large joint for serving or any similar operation. Meat that is roasted is usually left to rest for 10 – 20 minutes to improve its texture for carving.
carvery A restaurant or section of a restaurant where roast or baked joints of meat or poultry are sliced to order and served. Sometimes self-service or at least with customer participation.
carvi France, Italy Caraway seed
Carya illionensis Botanical name The hickory tree which produces pecan nuts
casa, di Italy Home-made casaba melon Winter melon casalinga Italy Home-made
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Casanova Germany A soft surface-ripened cows’ milk cheese which is creamy and delicate when young but becomes sharper with age. Contains 55% water, 22% fat and 19% protein.
casatella Italy A soft fresh rindless cows’ milk cheese from Lombardy
cascabel Mexico Chilli cascabel
cascadura Caribbean A mud-dwelling fish much prized in Trinidad. It must be thoroughly cleaned in fresh water or else the flavour is too strong. It may be curried, made into a Creole stew or barbecued.
cascia, alla maniera di Italy In the style of Cascia, i.e. with anchovies, tomatoes and truffles, especially of pasta
casein The main protein found in milk and in cheese
casein mark A mark placed on the rind of a cheese which usually gives the date of manufacture, the geographical source of the cheese and other special quality designations
caseiro Portugal Home-made
caserta Italy A pepperoni sausage containing chilli
Cashel blue Ireland A semi-soft, sharpflavoured, blue-veined cheese made from unpasteurized milk
cashew apple The fruit associated with the cashew nut. It is eaten raw in Indonesia but generally is only suitable for making jam.
cashew leaves The young leaves of the cashew are used to flavour rice in Java, Indonesia
cashew nut The slightly curved nut from the fruit of a tropical tree, Anacardium occidentale, originally from South America but now grown worldwide. The nut and shell hang below the fruit, and the shells contain a skin irritant and are removed before exporting the nuts. See also cashew leaves, cashew apple. Also called acajou
casia Spain Cassia
casings The name given to all parts of the alimentary canal from the gullet to the rectum used, after cleaning and treatment, to enclose meat mixtures as in sausages, salamis, puddings, etc. Nowadays casings are often made of plastic. See also ox casings, hog casings, sheep casings, bung, runner, weasand
cá sông Vietnam Raw fish casow Philippines Cashew nut
cassaba The variety of melon, Cucumis melo inodorus, from which various sweet melons, e.g. honeydew, have been bred
casseruola
cassareep The reduced sweetened spicy juice made from a bitter variety of cassava. Used as a condiment in Caribbean cooking. cassata Italy A compound ice cream made from layers of at least three different flavours and colours containing chopped nuts and chopped glacé fruits. Also called Neapolitan
ice cream
cassata alla siciliana Italy A many-layered chocolate cake from Sicily, soaked in liqueur, filled with Ricotta cheese and decorated with nuts and glacé fruits. Sometimes layered with ice cream.
cassatedde di Ricotta A deep-fried, crescent-shaped pasty filled with chocolate and sweetened Ricotta cheese, the baking powder raised pastry for which is made with flour, wine, butter, lard and sugar
cassava England, Italy A tropical, virtually pure starch tuber up to 30 cm long of a plant, Manihot utilissima, which is grown in hot countries and used as a major carbohydrate source in South America, Africa and other countries. The roots of some varieties have to be grated and boiled in several changes of water, or partially fermented, to remove toxic cyanide compounds which are in the plant cells and are broken down by enzymes in the sap. The leaves are also edible and do not contain toxic compounds and are cooked as a vegetable or used as a food wrapping. Many people are permanently crippled by the poison especially in Africa. Also called manioc, tapioca, yuca, yucca
casse France Cassia
casse-croûte France A sandwich made by slicing a small crusty French bread (pistolet, flute or baguette) lengthways, then buttering and filling
casser France To break, e.g. bones, eggs casser la croûte France To eat
casserole England, France 1. A heavy metal, glass or earthenware dish with a tightly fitting lid used for slow cooking of meat, vegetables, etc. 2. Any food cooked in a casserole 3. The trade description for one-dish, in-flight meals prepared by commercial companies for airlines
casserole, en France Cooked in a saucepan on top of the stove
casserole, to To cook slowly a selection of ingredients, meat, vegetables, etc., usually in the oven but possibly on the stove in a dish with a tightly closed lid. The food is normally served from the casserole dish.
casserolette A small casserole dish in which food may be heated and/or served
casseruola Italy Casserole
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cassette
cassette Belgium A soft, pale, creamy, rectangular cows’ milk cheese, seasoned, wrapped in walnut leaves and sold in small willow baskets
cassettine siciliane Italy Sweet almond pastries
cassia England, Italy A spice which is the inner bark of a tropical evergreen tree,
Cinnamomum cassia, grown in China and the East. It has a similar aroma to cinnamon but is not as delicate. One of the constituents of five spice powder.
cassia buds The dried unripe fruits of the cassia tree used as a flavouring and as a substitute for curry leaves. The fresh buds and leaves are used as a vegetable.
cassis France 1. Blackcurrant 2. A liqueur flavoured with blackcurrant (crème de cassis)
cassol France The clay cooking pot from Languedoc in which cassoulet is traditionally made
cassola Italy Fish soup from Sardinia with chillies and tomatoes. Served with a garlic toast.
cassola de peix Catalonia A fish casserole cassolette France A small portion-sized dish
or casserole used for presenting small entrées, hors d’oeuvres or entremets, made of pleated paper, silver or china
cassonade France Soft brown sugar cassoni Italy Pasties filled with green
vegetables and fried
cassoulet France A rich stew from Languedoc consisting of haricot beans which have been simmered in a flavoured bouillon, layered in an earthenware pot with lamb or fresh and smoked pork, smoked sausages, possibly confit d’oie, onions, carrots and a pig’s foot for its gelatine content. Cooked slowly in a casserole in the oven, the lid being removed towards the end to develop a crust on the surface.
castagna Italy Chestnut
castagnacci Italy Fritters or waffles made with a chestnut flour batter
castagnaccio Italy A sort of cake made from a chestnut flour/water paste mixed with pine nuts, fennel seeds and plumped and dried currants or sultanas, placed in a greased baking tray dribbled with olive oil and baked until a crust forms
castagne all’ubriaca Italy Peeled roasted chestnuts covered with a cloth soaked in red wine and kept warm for 30 minutes. Eaten as is or with honey.
castaña Spain Chestnut
castañas con mantequilla Spain Peeled chestnuts simmered in water with celery, salt
and sugar for 40 minutes, celery removed, drained and served very hot with butter
Castanea crenata Botanical name Japanese chestnut
Castanea sativa Botanical name Sweet chestnut
castanha Portugal 1. Chestnut 2. Cashew nut Castelmagno Italy A soft blue-veined cows’ milk cheese from Cuneo which is ripened in cool damp conditions. It resembles a milder
version of Gorgonzola.
Castelo Branco Portugal A smooth, white, semi-hard cheese from the town of the same name, made with a mixture of cows’ milk and ewes’ or goats’ milk. and cast in a disc shape. The paste has no holes and no rind. It is delicately flavoured when young but develops a strong flavour after 3–4 weeks.
caster sugar Refined white sugar (sucrose) intermediate in size between granulated and icing sugar, used in cake and dessert making because it dissolves easily without forming lumps. Also called castor sugar
Castigliano Spain A hard ewes’ milk cheese with a strong flavour, a pale cream paste and brown rind shaped in a thin disc
castle cheese Schlosskäse
castle pudding A small steamed or baked pudding made from a Victoria sponge mixture flavoured with vanilla and lemon zest cooked in individual dariole moulds and served with jam sauce
castor sugar See caster sugar
castradina Italy 1. Mutton 2. Smoked and dried mutton from Venice. Usually boiled with rice.
castrato Italy Mutton
casuela criola Caribbean A typical casserole from Cuba using offal or cheap cuts of meat sautéed in oil. This is then stewed with tomatoes, beans and whatever vegetables are to hand, flavoured with oregano and bay and finally thickened with corn flour. Vegetables are added according to cooking time.
casuelita Caribbean A rich Cuban seafood stew made by sweating onions, garlic, tomatoes and chives then adding lobster meat, peeled prawns, white fish goujons and sundry shellfish. This is all cooked gently then let down with hot stock and white wine, seasoned and served hot with a garnish of chopped almonds and parsley.
casu marzu A Sardinian delicacy which was discovered by accident when a pecorino cheese was left outside to ripen and became infested with fly maggots. The maggots caused enzymatic ripening of the cheese by modifying the fats and proteins, making it
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pungent and runny. (NOTE: Literally ‘rotten cheese’. It is said that the maggots can get into a person’s eyes, so the cheese is always eaten enclosed in bread.)
cata France Dogfish
catabolism The chemical breakdown of food in the mouth, stomach and gut to form simpler compounds (sugars, amino acids, fatty acids etc.) which can be absorbed into the bloodstream
catadromous (Fish) which are born at sea, migrate to brackish or fresh water to grow and then return to the estuaries or the sea to spawn. The eel is a common example. (NOTE: The opposite is anadromous.)
cataire France Catmint
catalane, à la France In the Catalan style, i.e. with tomatoes and rice and possibly olives and aubergine
cataplana Portugal A hinged metal cooking container shaped like a giant clam, or two woks, which has a very good seal for use on top of the stove
catchup Ketchup
cater to To provide prepared food for large or small groups usually as part of a business or public enterprise
catfish A medium-oily, white-fleshed, bluntheaded seawater fish, Anarchis lupus, with a long dorsal fin and whiskers. It is greenish grey with darker stripes and is found in the North Atlantic. Also called Atlantic catfish, wolf fish, sea cat, sea wolf
catjang bean See black-eyed pea 1
catmint A sprawling aromatic hardy perennial plant, Nepeta cataria, which may be used as a flavouring for meat or as a tea and the young shoots may be used in salads. If grown in the open the plant will be destroyed by cats who are inordinately attracted to it. Also called catnip
catnip Catmint
cat’s tongues See langues de chat
catsup United States Ketchup (usually tomato)
cat tail Bulrush millet
cattle The plural collective English term for all ages and sexes of the bovine species
cattley Strawberry guava cá tuoi Vietnam Fresh fish
Caucasian pilaff A rice pilaff containing chopped lamb and onion which is first fried in lard then simmered in stock with bay and seasoning
cauchoise, à la France In the style of Caux in Normandy, i.e. cooked with apples, cream and calvados. Usually refers to meat.
caudière France Caudrée
caviar
caudle England A mixture of freshly soured cream and beaten eggs added to pies and casseroles in Cornwall about 15 minutes before the end of the cooking period (colloquial)
caudrée France A one-pot meal of vegetables and fish from the north rather like a potée, i.e. the liquor is used as the soup course and followed by fish plus vegetables as the main course. Also called caudière
caul The lace-like fatty membrane which lines the abdominal cavity of sheep, pigs, etc. Used for covering joints of meat, wrapping stuffed meats, faggots and other foods, where string or casing could be used, to hold their shape during cooking. It has the advantage of adding fat to baste the food and being edible. Also called lard net
cauliflower A vegetable, Brassica olereacea
(Botrytis Group), consisting of a short thick central stalk topped with a white hemispherical head of closely packed immature flowers, 10–15 cm in diameter surrounded with long green leaves. Usually eaten raw, steamed, boiled or pickled.
cauliflower au gratin United Kingdom
Cauliflower cheese
cauliflower bellevue A steamed whole head of cored cauliflower presented on a plate which has been covered with chopped cooked spinach sautéed in butter with garlic until fairly dry and the cauliflower surrounded decoratively with steamed carrot slices which have been sautéed in butter
cauliflower cheese United Kingdom Cooked sprigs of cauliflower coated with a cheese sauce, gratinated with cheese and browned under the grill. Also called cauliflower au gratin
cauliflower soup Basic soup with cauliflower, garnished with small cooked florets of cauliflower. Also called chou-fleur, purée de
caustic soda See sodium hydroxide cavallucci di Siena Italy Small honey cakes
containing candied fruit peel and nuts shaped in the form of a horse
cavatieddi Italy Pasta curls served with sauces or cheese. Also called mignuic, mignule
caveach A method of preserving fish by first frying it then pickling it in vinegar. See also escabeche. Also called pickled fish
cavedano Italy Chub
caviale Italy Caviar or substitutes
caviar 1. England, France, Spain The very expensive prepared roe of the female sturgeon found in the wild in Russia, the Mediterranean, the eastern Atlantic and the western Pacific but now being farmed. The
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caviar blanc
main varieties are beluga, sevruga and osciotre caviar. The colour can vary from white to black and gold to orange brown, but different colours are not mixed. It is prepared from freshly caught fish within 2 hours. The roes are removed carefully and rubbed through a string sieve to remove membranes and then drained. The eggs are mixed with 50 to 80 g of fine salt per kg and preservative according to destination. It is not sterilized and must therefore be kept under refrigeration. It is at its best after 3 days and thereafter develops a fish flavour. 2. A general term used for prepared fish roe where the eggs are separated so as to resemble sturgeon caviar, e.g. lumpfish roe. See also imitation caviar
caviar blanc France Mullet roe
caviar butter Butter and caviar (4:1) pounded together and passed through a fine sieve
caviar d’aubergine France Poor man’s caviar (aubergine purée)
caviar de saumon France Salmon roe caviar niçois France A paste made from
anchovies, olives and herbs processed with olive oil
caviar pearls See ikura
caviar rouge France Salmon roe. Also called caviar de saumon
caviglione Italy Small gurnard
cavolata Italy A pork, cabbage and potato soup from Sardinia
cavolfiore Italy Cauliflower
cavolfiore alla romana Italy Cauliflower browned in oil and served with a tomato sauce gratinated with cheese
cavolfiore alla vastedda Italy Cauliflower florets dipped in anchovy butter and deepfried
cavolfiore alla villeroy Italy Cauliflower with lemon sauce
cavolfiore indorato e fritto Italy Cauliflower panéed and fried
cavolini di Bruxelles Italy Brussels sprouts cavolo Italy Cabbage
cavolo broccoluto Italy Broccoli cavolo marino Sea kale
cavolo nero Italy Black cabbage, a type of kale
cavolo rapa Italy Kohlrabi cavolo riccio Italy Kale
cavolo verza Italy Savoy cabbage cavroman Italy A mutton or lamb stew with
potatoes, sweet peppers and onions
cawl Wales A basic country soup made of meat and vegetables as available, cooked together in a large pot or cauldron. Bacon or
mutton were traditionally the meat used and potatoes, leeks and onions the vegetables. Other ingredients and herbs were at the cook’s discretion.
cawl cennin Wales A Welsh leek, onion and celery purée soup made with chicken stock. Occasionally a piece of bacon is added. Garnished with chopped chives.
cawl pen lletwad Wales A vegetable soup made with whatever vegetables are available but no meat
cawl sir benfro Wales Pembrokeshire broth caws Aberteifi Wales A tasty cheese made in
Cardigan
caws pobi Wales Roasted cheese
çay Turkey Strong tea usually served in glasses with sugar but without milk
cayenne chilli A long, thin, red chilli pepper which is extremely hot-flavoured and used to make cayenne pepper
cayenne pepper 1. also cayenne The dried and finely ground spice made from a variety of cayenne peppers. Used sparingly as a seasoning in Europe and the USA. 2. The very pungent fruit of a branching perennial bush, Capsicum frutescens, which may be yellow, orange or red and is similar in shape to a chilli pepper. May be used sparingly as a flavouring and in sauces. Also called hot pepper
cay hoy Vietnam Star anise
Cayuga duck The domesticated version of the wild black duck of North America
cay vi Vietnam Aniseed caza Spain Game
cazón Spain 1. Smooth hound, the fish 2. Brown sugar
cazuela Spain An earthenware casserole glazed on the inside
cazuela a la catalana Spain Minced meat browned in olive oil and reserved; carrots and onions fried until golden in same oil; flour, tomatoes, stock and reserved mincemeat added; all simmered for 45 minutes, then topped with slices of butifarra and baked or grilled until piping hot
cazuela de cordero South America A lamb and vegetable stew from Chile, containing pumpkin and thickened with beaten egg cazuela de habas verdes a la granadilla
Spain French green beans and artichokes with poached eggs
ceba (plural cebes) Catalonia Onion cebada Spain Barley
cebada perlada Spain Pearl barley
cebiche A dish of marinated white fish. See also ceviche
cebola Portugal Onion
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cebolado Portugal A soft brown paste made by first frying onions and possibly garlic in olive oil until golden brown then covering and sweating until soft and able to be mashed
cebolinha verde Portugal Spring onion cebolinho Portugal Chive
cebolla Spain Onion cebolleta Spain Shallot cebollino Spain Chive
Cebrero Spain A hard, cooked-curd, fullflavoured, firm, mountain cheese made from cows’ milk and shaped like a malformed mushroom. Also called Piedrafita
cece Italy Chick pea (NOTE: The plural form is ceci.)
cecenielli Italy Deep-fried tiny anchovies and sardines
ceche Italy Elvers, fried with garlic and sage, bound with egg and flour and refried as small loose pancakes
ceci Italy Chick peas (NOTE: The plural form is ceci.)
Cecil A spun curd cows’ and/or ewes’ milk cheese with no rind from Armenia in which the curd is twisted into a spiral shape to give a 4 kg cheese. Eaten fresh.
cedioli Italy Tiny eels cedoaria Spain Zedoary cédrat France Citron, the fruit
cédrat de corse France Corsican citron cedro Italy Citron, the fruit
cedro di diamante Italy Diamante citron cedrone Italy Capercaillie, the bird
ceebu jën West Africa A classic fish dish from Senegal made from whole or filleted fish, slashed and stuffed with roof, placed on a bed of onions and smoked fish which have previously been fried in oil, then simmered in water with tomato purée, root vegetables, green vegetables and a chilli pepper until all cooked. When the fish is cooked, it and the vegetables are removed and kept warm; a little of the broth is kept aside, and shortgrained rice is cooked in the remainder, (1:2) on liquid, until it has absorbed all the liquid. The rice including the crust at the bottom is turned out on to a large platter and the fish and vegetables are arranged around and on the rice, garnished with parsley and slices of lime and served with the excess broth in a separate dish. Also called thiebu djen
cefalo Italy Grey mullet celan France Sardine céleri France Celery
céleri, purée de France Celery soup celeriac The thickened globular upper root of
a plant, Apium graveolens var. rapaceum, with a pronounced celery flavour. Much used
cellulose derivatives
as a winter root vegetable in central Europe. Also called knob celery
céleri-rave France Celeriac
céleri remoulade France Grated celeriac in mayonnaise sauce
celery Apium graveolens var. dulce, one of the aromatic vegetables used for flavouring and also eaten braised or raw. It grows as a cluster of green, ridged crisp stalks about 30 cm long, closely packed and white in the centre with feathery leaves. The whole may be grown in a paper collar to whiten all the stalks. The leaves are used in a bouquet garni. There are other strong-flavoured varieties grown for their seeds or for drying and grinding. See also wild celery
celery cabbage Chinese leaves
celery salt A mixture of table salt and dried and ground celery from a strong-tasting variety or a mixture of salt and the essential oil of celery, both used for flavouring
celery sauce Celery hearts simmered with white bouillon, a bouquet garni and an onion clouté until tender, the celery passed through a fine sieve and mixed with an equal quantity of cream sauce and a little of the reduced celery cooking liquor
celery seeds The small brown seeds of a wild celery plant, Apium graveolens, native to southern Europe, used as a flavouring in pickles, tomato ketchup and tomato juice. Used by Scandinavians and Russians in soups and sauces.
celery soup Basic soup with celery, garnished with a fine julienne of celery cooked in salted water. Also called céleri, purée de
celestine France A garnish for consommé of strips of fried pancake
cellentani Italy Pasta made from short pieces of ridged macaroni shaped in a helix
cellophane noodles Thin dried noodles made from seaweed and mung bean flour which are translucent. Used in Chinese and Japanese cooking. They can be boiled and become soft, slippery and gelatinous, cooked as a stir-fry or deep-fried. Also called bean thread noodles, transparent noodles, jelly noodles, transparent vermicelli
cellulose Long-chain polysaccharides grouped into bundles cemented together with other compounds, which form the structural support of all plants and plant parts. Not digested by humans but provides roughage or fibre which swells in the gut and is a necessary component of a healthy diet for correct operation of the bowels.
cellulose derivatives Various derivatives made by adding side chains to cellulose used as bulking and thickening agents. The
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Celsius scale
principal ones used in food manufacture are methyl cellulose, E461, hydroxypropyl-, E463, hydroxypropyl methyl-, E464 and ethyl methyl cellulose, E465.
Celsius scale The scale of temperature in which the freezing point of water is 0 and the boiling point 100, written 0°C and 100°C. Also called centigrade scale
celtuce United States A lettuce grown for the stalk only which is eaten raw or sliced and braised. Also called stem lettuce
cena Italy Dinner
cenci Italy A Venetian snack of crisp, waferthin, deep-fried strips of pastry. See also galani
cendawan Malaysia Shiitake mushroom cendré(e) France General term for small,
strong-flavoured, cows’ milk cheeses in a variety of shapes which have been matured in wood ash (NOTE: Literally ‘ash-coloured’.)
cengkeh Indonesia Cloves cenoura Portugal Carrot centeio Portugal Rye centeno Spain Rye
centigrade scale See Celsius scale centilitre One hundredth of a litre, 10
millilitres. Abbreviation cl centola Spain Spider crab
centralized service The service of food in an establishment where trays or plates of food are completely prepared and laid out in the main kitchen and dispatched from there
century egg Chinese preserved egg
cep An edible group of the Boletaceae family, the most common of which is Boletus edulis. All are characterized by very fat stems, a round sometimes shiny cap and spongy flesh with tiny pinholes. The edible varieties are fawn to brown with white to brown flesh. They are common in Europe under beech, oak and pine and are slightly phosphorescent at night. They can grow to 1 kg in weight, have a meaty taste and dry well. Used in all mushroom dishes. Also called penny bun
cèpe France Cep
cèpe de chêne France A variety of cep which grows under oak trees and is said to have a finer flavour than the cèpe de pin
cèpe de pin France A variety of cep which grows under pine trees
cèpe de vendage France A darker variety of cep which grows in vineyards. Also called tête-de-nègre, bolet bronzé
cèpes à la bordelaise Sliced ceps fried in butter with chopped shallots and parsley or in oil with garlic
cephalopod The subgroup of molluscs such as squid, octopus, cuttlefish with a soft body, tentacles growing from around the head and gut parts and in some a hard internal shell. All have a sac of dark brown or black ink in their body cavity which they can squirt out to provide a protective screen. (NOTE: Literally ‘head-footed’.)
cepumi Latvia Biscuits made from creamed butter and sugar with caraway seeds, orange juice and orange zest, made into a dough with self-raising flour and salt, rolled to a diameter of 5 cm, chilled, sliced and baked at 180°C until browned
cerdo Spain Pork
cereal The edible grains of monocotyledons such as wheat, rice, barley, maize, oats, etc. which may be eaten whole or ground into flour. Together with starchy roots they are the main source of energy carbohydrates for humans.
cereal cream United States Half-and-half cereales Spain Cereal plants
céréales France Cereal plants cereali Italy Cereal plants cerebro Spain Brains
cereja Portugal 1. Cherry 2. Ripe coffee bean cereza Spain Cherry
cerf France Stag, male deer cerfeuil France Chervil
cerfeuil musqué France Sweet cicely cerfoglio Italy Chervil
ceriman The fruit of a tropical tree. See also monstera deliciosa
cerise France Cherry
cerises, sauce aux France Cherry sauce cerises jubilées France Hot cherries
flambéed with kirsch
çerkez tavugu Turkey Chicken poached in water with sliced onion browned in oil, drained, cooled and disjointed and served covered with a sauce made from soaked bread crusts pounded with hazelnuts, let down with seasoned chicken stock and flavoured with paprika. The dish is sprinkled with a mixture of hot oil and paprika.
cerneau France Unripe or half-shelled walnut cernia Italy Mediterranean grouper
cernier France Bar, the fish
certosa Italy A mild and creamy Stracchino type cheese made from cows’ milk
certosino Italy A small version of Certosa cervelas France A large, thick, smooth
sausage usually made from pork flavoured with garlic and in a red casing. It is boiled then smoked before sale. Also called saveloy (NOTE: So called because originally made from brains (cervelle in French).)
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cervelas de poisson France A fish loaf from Champagne made with pike flesh
cervelas maigre à la bénédictine France A sausage made from eel and carp flesh, minced together with onions, garlic and shallots sweated in butter, spices and seasoning, bound with egg and packed in cleaned fish intestines. Smoked for 3 days before poaching in white wine. Used by the monks as a substitute for pork sausages during Lent.
cervelat Europe The general European name for a large thick-linked sausage made of various meats, mainly lean pork and beef and pork fat, usually packed in beef middles, dried, smoked and dyed red or yellow. The meat is chopped or minced finely and incorporates saltpetre, seasoning and flavourings but not garlic. Served cold in slices.
cervellata Italy A pork sausage from Northern Italy flavoured with Parmesan cheese, saffron and spices
cervelle France Brains cervello Italy Brains
cervo Italy Venison
Cetraria islandica Botanical name Iceland moss
cetriolini Italy Gherkins cetriolo Italy Cucumber
ceun chai China Chinese celery cevada Portugal Barley
cevapcici Balkans Grilled mincemeat balls from Serbia
cévenole, à la France In the Cévennes style, i.e. with chestnuts and mushrooms
ceviche South America A dish of cubed, raw, white fish marinated in lime juice, lemon juice, garlic, onions, chillies, chopped coriander leaves and seasoning, and served with chopped skinned tomatoes and avocado. Originally from Peru, now widely available. Does not need further cooking. Also called seviche, cebiche
Ceylon moss Agar-agar
Ceylon spinach A short-lived tropical and subtropical twining perennial, Basella alba, with large green or red leaves which can grow to 4 m. The leaves are grown as a vegetable. Also called Indian spinach, vine spinach
Ceylon tea A black tea produced in Sri Lanka cha See char
chá Portugal Tea
chã Portugal Round of beef chaamal Nepal Uncooked rice
chaat South Asia A mixture of diced fruit, vegetables, etc. with dressing. See also chat
chakah
chaat masala South Asia An Indian spice and herb mixture for fruit and vegetable salads. See also chat masala
chaat murgh South Asia Lettuce with a mixed topping. See also chat murgh
chabai Malaysia Bird’s eye chilli chabi Chabichou
chabichou France A small, white, firm, soft cone-shaped goats’ milk cheese from Poitou with a strong goaty flavour ripened for 15 to 20 days. Also called cabichou, cabrichiu, chabi
chablisienne, à la France Cooked in the white wine Chablis or served with a sauce based on the wine
chabyor Russia Savory, the herb
chado The traditional Japanese tea ceremony. Also called cha no yu
chadon beni Caribbean A coriander-like herb chadon beni sauce Caribbean A herb mix from Trinidad made from finely minced cilantro, garlic, deseeded chilli peppers, parsley, thyme and basil mixed with vinegar, lime juice and oil. Used in stews and curries.
Also called shadow bennie sauce
Chaenomeles speciosa Botanical name
Japonica
chafing dish 1. A dish with a spirit lamp or candles beneath, placed on the table in front of guests and used to keep food warm 2. A small portable bain-marie for use at the table 3. A shallow metal dish heated by a flame or an electric heater, used for cooking or holding hot foods beside the table or on a buffet table. Also called hot plate
chagga coffee A full-bodied coffee from the slopes of Mount Kilimanjaro in Tanzania, named after the Wachagga people who grow and process it
cha gio Vietnam Rice paper rolls filled with pork, fish, vegetables and noodles which are deep-fried until crisp
cha giò viet nam Vietnam Vietnamese spring rolls
cha gwa China Cucumber
cha gwoo China Straw mushroom
chahr ziu China Chinese honey-roast pork. See also char siu
chai Russia Tea
chair blanche France White meat, as of breast of chicken
chair noire France Dark meat, as of chicken chakah Central Asia A very common sauce from Afghanistan made from drained yoghurt combined with crushed garlic and salt. The drained yoghurt is rather like cream
cheese.
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chakchouka
chakchouka North Africa 1. Seasoned sweet peppers, onions and skinned tomatoes sliced and sautéed in olive oil with harissa until soft and blended. Formed into patties, a hollow made in each and a raw egg put in and cooked until set. 2. A vegetable stew from Morocco similar to ratatouille, sometimes with eggs added to resemble a piperade. Also called thetchouka
chakhokbili Southwest Asia A Georgian meat and potato stew made with lamb or chicken pieces browned in oil, chopped onions and tomatoes added and softened, cubed potatoes and seasoning added and all simmered or braised until tender. Chopped garlic, coriander leaves, parsley and basil added, simmered 10 minutes with stirring then rested a few minutes before serving.
chakin-zushi A sushi rolled in a thin pancake or crêpe instead of nori. Also called fukusazushi
chakla South Asia A wooden board with a smooth side for rolling out dough and a recessed side for kneading dough
chakrey West Africa A sweet dessert made with couscous. See also caakiri
chal Central Asia A fermented camel’s milk from Central Asia rather like a strongsmelling yoghurt
chalau Central Asia Long-grain rice, fried in oil then cooked in twice its weight of water in a tightly closed pan. From Afghanistan.
chali South Asia The orange to scarlet ripe nuts of betel
chalk See calcium carbonate
challa, challah A plaited bread covered in poppy seeds made from yeast-raised dough enriched with eggs and used on the Jewish Sabbath. Also called challah, cholla
chalota Portugal Shallot chalote Spain Shallot
chalupa Mexico A filled oval piece of tortilla dough, raised at the edges and cooked and garnished with black beans, diced fresh cheese and nopales
chamak South Asia A style of finishing in Indian cookery. See also tarka
Chambarand France A small, creamy, delicately flavoured cheese with a pink/orange rind made from cows’ milk by Trappist monks. Also called Trappiste de
Chambarand
Chamberat France A cows’ milk cheese similar to Saint-Paulin
chambourcy France A commercial version of cream cheese
chamois d’or France A soft cheese made with cows’ milk enriched with cream and shaped rather like a thick Brie
champ Ireland Rich mashed potatoes mixed with chopped spring onions. Served with melted butter for dipping.
champignon Denmark, France, Germany, Netherlands Mushroom
champignons, aux France Cooked or garnished with mushrooms or coated with a mushroom sauce
champignons, crème de France Mushroom soup
champignons, sauce aux France Mushroom sauce
champignons marinés France Pickled mushrooms
champinjoner Sweden Mushrooms. Also called svamp
champiñón Mexico Mushroom
champorado Philippines Chocolate-flavoured glutinous rice eaten as a snack
chamsur Nepal, South Asia Watercress chana South Asia A small variety of chick pea.
See also channa
chandagar Burma See lump sugar 3
chandi ka barakh, chandi ka warq South Asia
Silver leaf
chane jar garam South Asia Dry-roasted chick peas, seasoned with amchoor, chilli and cumin. Eaten as a snack.
chanfaina Spain A liver and giblets stew chanfana Portugal A leg of lamb or goat
browned in oil with sliced onion and garlic, seasoned and floured, covered with red wine, flavoured with cloves and bay and simmered or braised in the oven in a closed dish for 3 to 4 hours, topping up with wine as required
chang China Sausage
chan ga Vietnam Chicken legs chang hau China Asian mussel changr China Sausage
chanh Vietnam Lemon
channa South Asia 1. A small variety of chick pea and the most common pulse used in India. When dehusked and split into dal, it is oval and yellow as opposed to the split pea which is round. Also called Bengal gram, chana, gram 2. Curds made from boiling milk acidified with lemon juice. See also paneer
channa ki dal South Asia Dehusked, split and polished chick pea
channel catfish A freshwater catfish, Ictaluris natalis, with the usual whiskers around the mouth and a very black skin, white on the underside
Channel Islands milk United Kingdom Milk from Jersey, Guernsey or South Devon cows’ with a minimum butterfat content of 4%. but
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averaging 4.8%. Also called Jersey milk, gold top
cha no yu Japan The traditional Japanese tea ceremony. Also called chado
chanquetes Spain Young fish similar to whitebait but of sardines and other local fish varieties. Cooked as whitebait.
chantelle United States A cows’ milk cheese similar to Bel Paese
chanterelle France An edible mushroom,
Cantharellus cibarius, deep yellow and smelling of apricots, shaped like the upturned horn of a trumpet with wavy edges on a short stalk. Much prized in French cuisine. Also called girolle
chantilly, crème France Crème chantilly chantilly, sauce France A mayonnaise made
very thick and using lemon juice instead of vinegar. Stiffly whipped cream added at the last moment. Sometimes used for sauce mousseline, which is a warm butter emulsion sauce. Also called mayonnaise chantilly
chantilly cream A sweetened whipped cream flavoured with vanilla or brandy which is often substituted for plain whipped cream chantilly mayonnaise A mixture of mayonnaise and whipped cream served with
cold foods
chao 1. China To stir-fry or sauté 2. Vietnam A type of wok but smaller and shallower than the Chinese type
cháo Vietnam A stew or thick soup chao dou fu China Fried bean curd chao fan China Fried rice
chao ji dan China Scrambled eggs chao mian China Chow mein
chao pai Vietnam Dried and possibly salted fish
chao shao bao China A steamed bun filled with roast pork
chao thit bo Vietnam A thin stew or thick soup based on rice, diced beef, fried noodles and peanuts
Chaource France A soft, cows’ milk cheese shaped like a small drum (600 g) which can be eaten fresh or after ripening for a month, when the rind becomes covered in a mould and the interior breaks up into small cracks. Contains 63% water, 19% fat and 15% protein. It has AOC status.
chao yulanpian donggu China Sliced hoshishiitake mushrooms sautéed with sliced bamboo shoots
chap The lower part of a pig’s cheek. See also pig’s cheek
chapan France A crust of bread rubbed with raw cut garlic to absorb the flavour. This is
charlotte mould
then tossed with a salad to give it a garlic flavour.
chapathi See chapati
chapati South Asia An unleavened bread made from a wholemeal dough shaped like a pancake and dry cooked on a hot griddle or flat slightly dished pan. Also called chapathi, chapatti, phulka
chapatti See chapati
chapelure France Sieved breadcrumbs made from crushed oven dried bread
chapon France 1. Capon 2. The end of a loaf of bread rubbed with garlic and dressed with oil and vinegar. Eaten with or added to salad.
char 1. A fresh water fish of the salmon family with firm white to pink flesh found in unpolluted rivers and lakes in Europe 2. See arctic char 3. Colloquial name for tea from the Cantonese word chai, e.g. ‘char and a wad’ – tea and bun (NOTE: The name ‘tea’ comes from the Chinese province of Amoy, where it is called t’e.)
charbon de bois, au France Grilled over charcoal
charcuterie France 1. Cooked and readyprepared pork products, e.g. sausages, hams, rillettes 2. A shop which makes and sells charcuterie and other delicatessen items
charcutier, -ière France Pork butcher, delicatessen dealer (NOTE: From chair cuitier, ‘flesh cooker’.)
charcutière, sauce England, France As for
Robert sauce, but finished with a julienne of gherkins
chard See Swiss chard
chard cabbage United States Chinese leaves char dou fu China Fried bean curd charentais melon A French variety of
cantaloupe melon with a greenish yellow skin and a sweet, juicy, orange and highly scented flesh
charhearth broiler United States A gas or electrically heated barbecue generally using ceramic coals. The food is cooked on a grill over the red hot coals and drips from the food catch fire to give the characteristic charcoal-grilled flavour to the food.
charlotte England, France 1. Apple charlotte (NOTE: The dish also be made on the same principle with other fruit.) 2. A variety of salad potato
charlotte moscovite A charlotte russe but with the base of the mould filled with red jelly
charlotte mould A straight or sloping-sided round mould used for making charlotte desserts
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