A Dictionary of Food

chitak

chitak South Asia A unit of weight equal to 5 tolas, approximately 56 g or 2 oz. Also called chattak

chitcharon Philippines A dry snack made from pork crackling or fried chitterlings. Also called sitsaron

chitterlings 1. The cleaned middle portion of pig gut about 18 m from the stomach, generally boiled before sale. May be fried. Often chopped and incorporated into sausage fillings. 2. United States Odd pieces of newly killed pigs, cut into squares and simmered in broth

chive A small invasive perennial plant of the onion family, Allium schoenoprasim, with thin tubular leaves and purple flowers. The chopped leaves have a mild onion flavour and are used as a garnish or for flavouring but not with prolonged cooking. The flowers are used for decorating dishes.

Chivry, sauce France White wine boiled and infused with chervil, parsley, tarragon, chopped shallots and fresh young salad burnet for 10 minutes, squeezed out, mixed with 5 times its volume of velouté sauce and finished with ravigote butter. Served with boiled and poached chicken.

chi yu chi zhi

chłodnik Poland A cold soup similar to chotodziec, but containing blanched young beetroot tops and an additional garnish of diced fresh cucumber, lemon slices and occasionally cold sturgeon

chłodnik litewski Poland A chilled summer soup originating in Lithuania, made from beetroot, cucumber, dill, chives, milk or yoghurt, lemon juice and soured cream processed with water or chicken stock. Served with quartered hard-boiled eggs and sliced radishes.

chlorine A highly irritant gas liberated when bleach reacts with organic matter and acids. Can be dangerous if some cleaning agents are used improperly. Used as a flour improver. See also E925

chlorine dioxide See E926

chlorophyll The green colouring matter in plants which is a part of the system which turns carbon dioxide into carbohydrates using the energy from the sun. Also used as a permitted green food colouring E140, together with its copper complex E141.

chnang phleung Cambodia Steamboat chocart France A Breton pastry tart filled with

a spice and lemon mixture. Also called choquart

chochon rouci Caribbean A meat stew from St Lucia containing pork, onions, leeks,

celery, cabbage, carrots, tomatoes, cucumber, garlic and seasonings

chocola Netherlands Chocolate chocolade Netherlands Chocolate chocolat France Chocolate

chocolate 1. England, Spain A bitter dark brown solid mixture of cocoa butter and cocoa bean solids, made from the fermented pods of the cacao tree from which the seeds are removed, and which are dehusked, roasted and shelled, then ground into a paste which is worked between rollers until the correct smooth physical form is achieved. This chocolate is then further processed to make cocoa solids, cocoa butter, cocoa powder, chocolates (confectionery), cooking chocolate, couverture, etc. 2. A confectionery item made by mixing chocolate and cocoa butter to give about 35% fat content then flavouring with almond, vanilla and/or other spices and sweetening to taste. In the UK, chocolates are adulterated with vegetable fat, butter fat and milk solids.

chocolate cake A cake flavoured and coloured with chocolate or cocoa powder chocolate chip cookies United States

Biscuits containing small recognizable pieces of chocolate and possibly chopped nuts. Also called Maryland cookies

chocolate crackles Australia A children’s party biscuit made from a mixture of rice bubbles, icing sugar, desiccated coconut and cocoa powder bound together with copha

chocolate fudge sauce A thick pouring sauce made from melted chocolate, brown sugar, butter, vanilla essence and milk, served hot with ice cream

chocolate log A cake consisting of a Swiss roll coated with chocolate or chocolate butter cream, the coating made to resemble bark using a fork or other implement. Also called yule log

chocolate pudding United Kingdom Basic steamed pudding flavoured with cocoa or grated chocolate

chocolate sauce 1. A sweetened white sauce flavoured with chocolate or cocoa powder used with baked or steamed puddings 2. Molten chocolate mixed with sugar, butter and vanilla essence used to coat profiteroles, cakes, ice cream, etc. Solid when cold

chocolate up and over pudding England A type of sponge pudding where the uncooked sauce is put on top of the uncooked sponge and ends up after cooking below the sponge. The Victoria sponge mixture has one quarter of the flour replaced by cocoa and the sauce

is made by sprinkling demerara sugar, chopped nuts and cocoa over the sponge and covering with strong black coffee containing 200 g of demerara sugar per litre. It is baked in a well-buttered pudding dish for 1 hour at 180°C.

chocolate vermicelli Short fine strands of extruded chocolate 1mm by 3 mm approximately. Used for decoration.

chocolat liégeois France As café liégeois, but with chocolate

choi Central Asia Black tea from Afghanistan, often flavoured with cardamom and sweetened

choice England A rump and sirloin of beef not disjointed

choice beef United States A high-quality tender and well-flavoured beef with less marbling than prime quality

choix, au France At the choice of the customer, choose at will

cho kanjang Korea Tahini

choke The central hairy part of an artichoke consisting of immature petals and stamens which is removed when cooked before serving or using

chokecherry United States A small astringent native cherry, Prunus virginiana, used to make a jelly-type conserve

choklad Sweden Chocolate

chokladglass Sweden Chocolate ice cream choko A green pear-shaped squash similar in size to the avocado which grows on a rampant vine, Sechium edule. Originally from South America, it is now grown in Australia, the Caribbean and the USA. The flesh is fairly tasteless and must be cooked before eating. The central seed may be eaten when very young and the young leaves and shoots and fleshy roots are also edible. Also called brionne, christophine, custard marrow, mango squash, chayote, mirliton, pepinello,

vegetable pear, xoxo, chow-chow chokolade Denmark Chocolate chokoreto Japan Chocolate flavour cholecalciferol See vitamin D3

cholent A Jewish casserole made from beef brisket, beans, vegetables and barley which is cooked slowly for 24 hours in flavoured stock so that it can be prepared and started the day before the Sabbath

cholent simmes A cholent based on a mixture of minced turkey meat and onions bound with egg and matzo meal, used in one piece instead of brisket, together with beans and possibly dried fruits, casseroled in a lemon, honey and chicken stock

cholesterol A complex alcohol (sterol) found in most body tissues and many foods. It is a

chopped liver

high-molecular-weight alcohol normally synthesized by the liver, a constituent of cell membranes and a precursor of steroid hormones. There is a total of about 140 g in the body most of which is synthesized in the body. There is no evidence that dietary cholesterol influences the amount of body cholesterol. The concentration in blood is thought to be an indicator of other problems predisposing to heart and vascular system disease.

choline A water-soluble compound which is needed for B vitamin action and is important for brain function and fat metabolism. It can be synthesized in the body by healthy humans when adequate methionine is present in the diet and is not strictly a vitamin. It is found in high concentration in most animal tissues and egg yolk is the richest source. Deficiency may cause fatty liver and a predisposition to cirrhosis of the liver. It has no known toxicity.

cholla 1. A plaited bread covered in poppy seeds. See also challa 2. Chick pea

cholodyetz A Jewish appetizer made from calf’s foot jelly. See also petcha

chompoo Thailand Rose apple

chondroitin A polysaccharide component of cartilage and bone

chongos Spain A lemon and cinnamonflavoured custard

chop A slice of meat cut across the back about 1 to 3 cm thick consisting of a part of the spinal column, the muscles surrounding it and part of the rib cage or belly extending to at most 15 cm. either side. Usually halved through the spinal cord, but sometimes complete, e.g. Barnsley chop. Usually from a lamb, pig or goat.

chop, to To divide food into pieces of varying size using a knife or cleaver on a chopping board

chopa Spain Black bream

chop kebab Bulgaria Cubes of lamb and peeled marrow, threaded on skewers, marinated in tomato juice, seasoned and grilled

chopped egg and onion A Jewish appetizer made with chopped hard-boiled eggs, onions and seasoning bound together with molten chicken fat

chopped herring A Jewish appetizer of chopped salted herring fillets mixed with white bread, grated sour apples, chopped onion and hard-boiled egg white, vinegar and seasonings. Served on lettuce and garnished with sieved hard-boiled egg yolk.

chopped liver A Jewish appetizer made from cooked liver, onions and hard-boiled egg

chopping board

yolks all chopped, seasoned, bound with molten chicken fat, served on lettuce and garnished with chopped hard-boiled egg white

chopping board A thick board of hard wood or plastic used to protect the edge of the knife and the surface of the table when chopping food. Different coloured plastics are now recommended for different types of food in commercial establishments in order to reduce cross-contamination, i.e. red for raw meat, blue for fish, brown for vegetables, green for salads and fruit, yellow for cooked meats and white for dairy products. See also cutting board

chop sticks Two slender tapering wood, plastic or ivory sticks about 30 cm long used in the East for eating solid food. The technique for use requires some practice.

chop suey A Western version of Chinese food invented to use up scraps of meat, consisting of shredded meat or poultry, chopped or sliced mushrooms, onions and bamboo shoots, bean sprouts, seasoning, etc. in a corn flour thickened chicken stock laced with MSG. Served with rice and soya sauce.

chop suey greens Garland chrysanthemum

choquart France A Breton pastry tart. See also chocart

choriceros chilli A mild and piquant hot chilli from Spain

chorizo Middle East, Spain A type of sausage made from pork, beef, olive oil, red peppers, garlic and seasoning, stuffed in hog casings. Often scalded, dried and left to mature for 2 to 3 months when it develops a surface mould. Sometimes cold-smoked. Served as an appetizer or with chick peas as a main course.

chorizo basquais France, Spain A softer and less highly spiced version of chorizo

chorizo canton Philippines Lap cheong, Chinese sausage

chorizo de Catimpalos Spain A chorizo containing large chunks of ham

chorizo de Estremadura Spain A highly spiced expensive chorizo made with finely processed pork fillet and pig’s liver flavoured with the usual sweet red pepper, but including crushed juniper berries, tomato purée, cayenne pepper and other spices, packed in beef casings and cold-smoked for a week or more with juniper berries added to the fire

chorizo de lomo Spain A chorizo sausage made with large pieces of pork loin

chorizo de Salamanca Spain A coarsetextured chorizo

chorizo picante Mexico A pork chorizo made without fat, seasoned, flavoured with garlic, chilli powder and ground cumin seed and preserved with added vinegar. When dried will keep for several weeks.

chorizos combinados Spain Mixed sliced sausages

Chorley cake England A parcel of shortcrust pastry with a filling of currants, brown sugar and melted butter in the centre, rolled flat until the currants show through the pastry, egg washed, slit and baked at 190°C

Chorleywood process United Kingdom A method of making bread developed at the British Baking Industries Research Association, Chorleywood, (now the Flour Milling and Baking Research Association), which cuts down on the time necessary to knead and prove the dough. In essence it uses intensive mixing of the flour, water, salt, yeast, vitamin C and fat for from 3 to 5 minutes imparting 11 watt-hours of energy per kg of the dough in that time and raising its temperature to 30°C. Double the normal amounts of yeast and improvers are also added. The dough can then be immediately divided into tins. The whole bread-making process takes less than 3.5 hours from flour to bread and produces a very cheap loaf without character suitable only for use as a loss leader and for feeding ducks.

chorlito Spain Plover chorogi Chinese artichoke

choron, sauce England, France A béarnaise sauce combined with tomato purée. Also called béarnaise tomatée, sauce

chota piaz South Asia Shallot

chotenn bigoudenn France A pig’s head roasted with garlic

choti elaichi South Asia Bleached or green cardamom

chotodziec Poland A cold soup made from the juice of pickled cucumbers blended with sour milk, strained and garnished with diced beetroot, slices of hard-boiled egg, crayfish tails, chopped chives and chopped dill. Served on a plate with an ice cube.

chou France Cabbage

chou à la crème France Cream puff chou blanc France White cabbage chou brocoli France Broccoli

chou cabus France White cabbage choucroute France Sauerkraut or pickled

cabbage

choucroute aux poissons France Poached freshwater fish served on a bed of pickled cabbage with a wine-based cream sauce choucroute garnie à l’alsacienne France

Pickled cabbage topped with sausages, pork

chops and knuckles of ham. Served with mustard and horseradish sauce.

chou de mer France Seakale chou farci France Stuffed cabbage chou-fleur France Cauliflower chou frisé France Kale

chou marin France Seakale chou navet France Swede

chou palmiste France Heart of palm chou pomme France White cabbage chou-rave France Kohlrabi

chouriço Portugal A chorizo-type sausage made with pork cured in brine, seasoned, flavoured with garlic and paprika and moistened with red wine, packed into casings, smoked and preserved in olive oil

chouriço de sangue Portugal Black pudding, boudin noir

chou rouge France Red cabbage chou vert France Green cabbage

choux de Bruxelles France Brussels sprouts choux pastry Pastry made by melting 4 parts butter and 10 parts water, beating in 5 parts strong flour and 8 parts of egg over heat until the paste leaves the side of the pan, piping

onto baking trays and baking until dry chow chow 1. Choko 2. See chow chow

preserve

chow chow preserve 1. A Chinese preserve of ginger, fruits and peel in a heavy syrup 2. Chopped mixed vegetables in a mustard flavoured pickle sauce

chowder United States The name for fish soups generally based on a mixture of fish stock and milk with sweated chopped vegetables usually including potatoes and sweet corn, pieces of fish and/or shellfish added towards the end so as not to overcook and occasionally thickened with corn flour, a similar starch or beurre manié. In the USA, meat, salt pork and bread or crackers may be included.

chow fun China Wide flat rice noodles

chow mein As chop suey but served with boiled or fried noodles. Also called chao mian

choy pin China Turnip

choy sum China A leaf vegetable, Brassica rapa var. parachinensis, resembling pak choy but with slightly bitter stems which are the part usually eaten. It occasionally shows small yellow flowers. Also called flowering white cabbage

chrain A Jewish relish made from grated horseradish mixed with chopped beetroot. Served with gefilte fish or cold fried fish.

christening cake A rich fruit cake covered with marzipan and white icing with

chub

appropriate decorations to be served after a christening

Christmas cake A very rich moist cake with a high proportion of dried vine fruits, chopped nuts and candied peel, often with added brandy or rum, covered with almond paste and icing and appropriately decorated. The cake itself before covering is often matured for several months.

Christmas melon United States A small smooth melon with a mottled green and yellow rind and pale green flesh. it is similar in taste to the honeydew. Also called Santa

Claus melon

Christmas pudding A steamed or boiled pudding made from flour, suet, sugar, dried vine fruits, spices, milk and sometimes breadcrumbs, cooked, matured and reheated for serving. Traditionally a small coin was inserted into the pudding as a token of good fortune for the receiver. Also called plum pudding

christophine Choko

christstollen A yeasted, egg-enriched and sweetened fruit bread incorporating almond flakes, rum soaked dried vine fruits, candied peel, glacé cherries and chopped angelica and flavoured with lemon zest and almond essence

Christstollen Germany An enriched sweetened Christmas bread. See also Stollen

chromium A trace element required by the body for health, found in fish, nuts, whole grains, yeast and seaweed

chrysanthemum Particular types of chrysanthemum plants are grown for their edible flowers, petals and leaves in China and Japan. There are two types grown for leaves and one for flowers. See also garland chrysanthemum

Chrysanthemum coronarium Botanical name Garland chrysanthemum

chrysanthemum cut A Japanese method of cutting turnip or other root vegetables by standing the piece between two parallel chopsticks, cutting down at right angles to the chopsticks in very thin slices joined at the base, rotating the piece through 90 degrees and repeating. This gives fine strands springing from a solid base like the centre of any daisy-like flower.

chrysanthemum greens Garland chrysanthemum

chtapothi Greece Octopus

chub A freshwater fish, Leuciscus cephalus, which is a relative of the carp. Rarely used for food on account of the numerous small bones and the somewhat muddy flavour.

chuck

Braised chub’s head is a popular dish in China.

chuck United States The name of a large part of the forequarter of beef extending to the brisket and excluding only the foreribs and part of the middle ribs. It is cut in a number of different ways which depend on the locality but are mainly self explanatory, e.g. chuck roll, chuck steak, blade steak, chuck tender, shoulder steak, chuck short ribs, arm steak, etc.

chuck ribs of beef United Kingdom The first two ribs of beef counting from the head end, the meat of which is generally used off the bone for stewing and braising

chuck roll United States A rolled joint of beef from the ribs of the chuck

chuck steak 1. United Kingdom Blade bone

2. United States A cut of beef from between the neck and shoulder used for stewing

chuck wagon stew Canada A stew from Alberta made from beef fried in fat, water, potatoes, carrots, apples, small onions, herbs and seasonings thickened with corn flour

chucruta Spain Sauerkraut chufa Spain Tiger nut chui kan China Kumquat

chu ju China Mandarin orange chuka-nabe Japan Wok chukandar South Asia Beetroot

chuk gaai choy China One of the oriental mustards with ribbed green stalks and serrated leaves growing to 30 cm. The strong flavour is reduced by parboiling. Also called bamboo mustard cabbage

chuk surn China Bamboo shoot chuleta a la vienesa Spain Veal cutlet chuleta de cordero Spain Lamb chop chuleta de ternera Spain Veal cutlet

chump chops United Kingdom Chops cut from the top of a leg of lamb and the rear of the loin including parts of the pelvis but not any vertebrae except the coccyx

chump end of loin of lamb United Kingdom

The end of the loin nearest the tail or pelvis chump of pork United Kingdom The top of the pork leg and the rear of the loin including parts of the pelvis but not any vertebrae except the coccyx. Usually sold as a piece

and not as chops.

chum salmon See Siberian salmon chung China Scallion

chung choy China Turnip chung tau China Shallots chun juan China Spring roll

chunky banana United States Burro banana

chuño blanco South America A preserved form of bitter potato from the Andean region of Peru made by freezing raw potatoes, removing the skins, squeezing out the released liquid, washing in running water and drying. Used as a basis of stews, soups and cheese dishes and with fruit and molasses as a dessert (mazamorra).

chuño negro South America A preserved form of potato similarly processed to chuño blanco but with the skins left on and not washed in running water. Dark brown in colour it is usually soaked in water for one to two days before cooking to remove strong flavours.

chuoi Vietnam Banana

chupe de camarones South America A thick soup from Peru containing prawns, fried onions, garlic, tomatoes, peppers, potatoes, peas, sweet corn, eggs, cream, parsley or coriander and seasoning

churek Russia A yeast-raised bread from the Caucasus enriched with milk and melted butter, flavoured with ground anise (aniseed), glazed with egg and sprinkled with sesame seeds

churn 1. A tall almost cylindrical metal vessel with a deep rimmed lid used in the olden days to keep milk for sale or further processing 2. A vessel of moderate size, often made of wood in which cream was converted to butter by agitation, now superseded by machinery

churn, to To agitate cream with a regular motion to convert it into butter and buttermilk

churrasco Portugal Charcoal grilled meat or chicken, usually on a skewer

churrasco a gaucha Brazil A barbecue usually featuring beef or chicken

churros Spain Banana-shaped fritters squeezed through a nozzle into deep fat, fried, sprinkled with sugar and eaten for breakfast often by dunking in a hot cinnamon drink

chutney A mixture of chopped apples, onion and garlic with possibly other vegetables and/or fruits cooked in a vinegar, sugar and spice mixture to a thick consistency, used as a relish. Also called sweet pickle

chutoro Japan The very highly prized middle section of tuna belly (toro). See also otoro

chyet-thon-phew Burma Garlic

chymosin A protease used in cheese making chymotripsin One of the proteases found in the human digestive system. The seeds of some legumes contain chymotrypsin inhibitors which prevent its digestive action.

For this reason these seeds must be well cooked before consumption.

ciabatta Italy An oval-shaped bread made from a very slack dough of flour, water and fresh yeast (20:14:1) with dried milk powder, salt and olive oil and some sour dough or biga. The batter is beaten then kneaded until silky (1000 movements suggested), proved 2 to 3 hours at 26 to 30°C, shaped on a flat tray, proved again until doubled in volume and baked 20 to 25 minutes at 230°C. (NOTE: Literally ‘slipper’.)

ciafotta Italy Ciambotta cialda Italy Waffle, wafer

cialledda del massaro Italy A country soup made with slices of bread covered with vegetables

ciambelle Italy 1. Ring-shaped cakes or pastries with nuts and candied fruit. Also called panafracchi 2. Bread loaves (Tuscany and Sardinia)

ciambotta Italy A type of Spanish omelette made with potatoes, sweet green peppers, tomatoes and aubergines cooked in olive oil. Also called ciamotta, cianfotta

ciammotte ammuccate Italy Snails seasoned with pepper, mint and herbs

ciamotta Italy Ciambotta cianfotta Italy Ciambotta

ciaronciedi moena Italy A potato-based ravioli from the Dolomite region of Italy, stuffed with a filling based on figs or dried pears and finished with melted butter and poppy seeds

ciasto Poland Cake

ciboule France 1. Spring onion 2. Chive ciboulette France Chives

cibreo Italy Cooked cockscombs and sweetbreads served with a vegetable timbale. The dish is said to date from Roman times. cicala Italy A flat Mediterranean lobster-like

crustacean. See also cigarra

ciccioli Italy Pork scratchings, crackling

cicely See sweet cicely

Cicer arietinum Botanical name Chick pea cicerchia Italy A large pebble-like pea cicerelle France Sand eel

cicerello Italy Sand eel

cichorel Netherlands Chicory, endive

Cichorium endivia Botanical name Endive Cichorium intybus Botanical name Chicory cicoria Italy Chicory, the leaf

cicoria spadona Italy Sword-leaved green chicory

cicoriella Italy Wild chicory

cider The fermented juice of apples, often used as a cooking liquor in Southern

cinnamon basil

England and Northern France. Can be distilled to a strong spirit sometimes used for flavouring.

cider cake A chemically raised basic cake mixture made by the creaming method containing sultanas equal in weight to the flour which have been soaked in dry cider (8:5) for at least 12 hours. Baked at 180°C until cooked.

cider vinegar A vinegar made by the oxidation of the alcohol in cider to acetic acid

cidra Spain Citron, the fruit cidre France Cider

ciernikis Poland An appetizer made from a cottage cheese, butter and flour dough, seasoned and flavoured with nutmeg, rolled out, cut in squares, boiled, drained and served sprinkled with grated cheese and breadcrumbs which have been browned in butter

ciervo Spain Venison

cigala Spain Dublin bay prawn cigalle France Dublin bay prawn

cigarra Spain A flat Mediterranean lobster-like crustacean, Scyllarides latus, very similar to a slipper lobster and with small claws. Large ones are treated like lobster; small ones are used in paella.

cilantro 1. Spain, United States Coriander leaves. See also chadon beni 2. Caribbean A herb, Eryngium foetidum, from Costa Rica, Dominica and Mexico with a similar flavour to coriander, very common in Trinidad

ciliegia Italy Cherry

cili padi Malaysia Bird’s eye chilli cima di vitello Italy Veal in aspic

cima ripiena Italy Breast of veal with a pocket cut into it and filled with various stuffings

cimbopogone Italy Lemon grass cime di rapa Italy Broccoli raab

cimeter United States A knife with a curved pointed blade for accurate cutting of steaks etc.

cincho South America A ewes’ milk cheese from Venezuela similar to Villalon

cinghiale Italy Wild boar

Cinnamomum cassia Botanical name Cassia Cinnamomum zeylanicum Botanical name

Cinnamon

cinnamon A very popular spice made from the dried bark of a tree of the laurel family,

Cinnamomum zeylanicum, which is either ground or rolled up into small curls called ‘quills’. Extensively used for sweet and savoury items.

cinnamon basil Italy A variety of basil with a cinnamon aroma

cinnamon sugar

cinnamon sugar A mixture of caster sugar and ground cinnamon used for baking, principally in Central and Northern Europe

cioccolata Italy Chocolate

cioppino United States A mixed seafood stew from the west coast similar to bouillabaisse, i.e. with wine, olive oil, garlic, onions, tomatoes, green sweet peppers, spices, herbs and seasoning

cipolla Italy Onion cipollette Italy Spring onions

cipolline Italy Small silverskin onions, pearl onions

Circassian sauce See satsivi

ciriole Italy 1. Tiny eels 2. Crusty round bread rolls (Rome)

ciruela Spain Plum

ciruela damascena Spain Damson ciruela pasa, ciruela seca Spain Prune cisco Lake herring

ciseler France 1. To shred or cut in julienne strips 2. To incise

citrange A hybrid of the sweet orange and a poncirus citrus, developed in the USA to withstand cool climates. The flesh is sharp tasting.

citrates and dihydrogen citrates Salts of citric acid used for the same purposes as citric acid. The ones used are sodium, E331, potassium, E332 and calcium, E333. See also E330

citric acid The commonest food acid originally extracted from citrus fruits where it is in high concentration but now made by a fungal fermentation. Also found in gooseberries, raspberries, etc. See E330 for uses.

citroen Netherlands Lemon citrom Hungary Lemon

citron 1. A citrus fruit from an evergreen tree, Citrus medica, native to East Asia. It is shaped like a lemon up to 20 cm long by 13 cm diameter with a knobbly skin. It is grown for its skin which is used to make candied peel, as a flavouring and after carving as a garnish. The flesh is very sour. 2. Denmark, France, Sweden Lemon

citronella Lemon grass

Citronella microcarpa Botanical name

Calamondin

citron fromage Denmark A lemon-flavoured dessert

citronkräm Sweden A lemon-flavoured dessert

citronnat France Candied lemon peel

citron peel The peel, including the zest and pith, of the citron which is brined, dried,

soaked in a strong sugar syrup, then dried and chopped

citron vert France Lime, the fruit. Also called lime

citrouille France Pumpkin

citroxanthin The yellow pigment found in citrus peel

Citrullus lanatus Botanical name

Watermelon

Citrullus vulgaris Botanical name

Watermelon

Citrullus vulgaris var. fistulosus Botanical name Tinda

citrus The most important tree fruit crop in the world (around 70% of all fruit grown) which will grow within 40 degrees of latitude on either side of the equator. There are six genera of which three are of commercial importance, i.e. Poncirus (trifoliate orange), Fortunella (kumquat) and Citrus (eight important species). All three will hybridize with each other and most Citrus species are cross-fertile, hence the increasing number of varieties. See also Citrus

Citrus The 8 most important Citrus species are sweet orange C. sinensis, mandarin C. reticulata,grapefruit C. paradisi, pummelo C. grandis, lemon C. limon, lime C. aurantifolia, citron C. medica and sour orange C. aurantium. All of these varieties will crossfertilize and it is thought that the sweet orange may be a pummelo x mandarin cross, the grapefruit a pummelo x sweet orange cross and the lemon a lime x citron x pummelo cross. See also citrus fruits

Citrus aurantifolia Botanical name West Indian lime

Citrus aurantium Botanical name Seville orange

Citrus bergamia Botanical name Bergamot, the fruit

Citrus deliciosa Botanical name

Mediterranean mandarin

citrus fruits Fruits of the genus Citrus which have been cultivated for 2000 years and known in Europe since the 16th century. They all have a two-layered separable green, yellow or orange skin, the outer layer (zest) being rich in essential oils, the inner (pith or albedo) being white and soft, all enclosing a segmented fruit containing juice sacs and seeds (pips). The juices contain sugar, flavours, aromas and citric acid. The relative proportions of these determine the palatability and uses of the fruit. (NOTE: Examples of citrus fruits are: orange, lemon, lime, cumquat, grapefruit, mandarin, tangerine and clementine.)

Citrus grandis Botanical name Pummelo Citrus hystrix Botanical name Makrut lime

Citrus junos Botanical name Yuzu

Citrus latifolia Botanical name Persian lime Citrus limettiodes Botanical name Sweet

lime

Citrus limon Botanical name Lemon Citrus medica Botanical name Citron

Citrus nobilis Botanical name King mandarin Citrus paradisi Botanical name Grapefruit Citrus reticulata Botanical name Common

mandarin

Citrus sinensis Botanical name Sweet orange Citrus sphaerocarpa Botanical name Kabosa Citrus sudachi Botanical name Sudachi

Citrus unshui Botanical name Satsuma mandarin

city chicken United States Diced veal from the lean part of the shoulder cooked on a skewer

ciuppin Italy A fish stew cive France Chives

civet England, France A dark brown stew made from wild rabbit, hare or other game animal, thickened with its blood

civet de lièvre France Jugged hare civette France Chives

clabber United States Milk soured almost to the point of separating into curds and whey, something like junket. Eaten plain or flavoured.

clafoutis France Black cherries baked in a thick creamy batter until golden brown, sprinkled with sugar and served warm with cream, often at harvest time

claire France A fattened oyster. Also called huître de clair

clam A bivalve shellfish found worldwide with lean flesh which can be eaten raw, poached, steamed, baked or fried. All must be live when purchased and consumed as soon as possible after being allowed to clean themselves in water with a little oatmeal for 24 hours and subsequently well scrubbed. There is considerable confusion in the naming and classification of clams for culinary purposes. See amongst others, bean, carpet shell, golden carpet shell, little neck, quahog, sand, soft shell, surf, venus shell, warty venus and wedge shell.

clamart England, France A garnish of globe artichoke hearts filled with petit pois

clam bake United States A social gathering at the beach in which food (clams, chicken, corn on the cob, potatoes, etc.) is steamed in a pit in the beach by means of heated rocks using damp seaweed to provide the steam

clam chowder United States A famous USA soup made from small clams cooked over a high heat with dry white wine and water until all open. The sound clams are reserved and

cleaver

the cooking liquor is strained off to make a broth with fried diced bacon, leeks and celery and chopped potatoes. Towards the end of the cooking period, milk, cream, seasoning and the reserved clams are added, simmered for 5 minutes, finished with chopped parsley and served with croûtons.

clam knife A short-bladed sharp knife used to open shellfish

clapper cut Hyoshi-giri

clapshot Scotland A vegetable accompaniment of potatoes and swedes boiled in salted water until soft and mashed with seasoning, butter and chopped chives claquebitou France A goats’ milk cheese

flavoured with herbs from Burgundy clara Portugal Egg white

clarificar Spain To clarify

clarified butter Pure butter fat without any solids, liquid or foam. It should be transparent when molten.

clarifier France To clarify, e.g. butter, consommé

clarify, to To remove all solids and immiscible fluids from a liquid by skimming, filtering, by entrapping the impurities in coagulated egg whites or isinglass, by solubilizing with enzymes, etc. to leave a perfectly clear liquid e.g. for bouillon

clarifying agent A substance that removes suspended impurities in liquids. Egg white is the most common in food preparation, e.g. for consommés.

clary sage A biennial herb, Salvia sclarea, belonging to the mint family. It has a flavour similar to sage. Famous for its very expensive essential oil. Also called clear eye

clavelado France Skate, the fish claviari Italy A type of fungus clavo Mexico Clove

claytonia Winter purslane

clear, to 1. What happens to dough during the later phases of kneading when it becomes elastic, smooth and silky 2. To clarify

clear eye See clary sage

clear oxtail soup As thick oxtail soup but omitting the flour and slightly thickening before garnishing using arrowroot and cooking until clear. Also called queue de boeuf clair

clear soup See consommé

cleaver An instrument with a wide rectangular heavy blade used in the West for chopping through small bones and cartilage. but increasingly, following East Asian practice, as a precision-slicing knife.

clementine

clementine A hybrid citrus fruit of the mandarin and Seville orange. One of the common mandarins, Citrus reticulata, said to have been grown accidentally in 1902 by a Father Clément. It is small, sweet, round and juicy with a thin skin and few pips. See common mandarin.

clipfish Klipfish

cloche, sous France Describes a dish of food served under a domed cover with a handle on the top

clod England A cut of beef from the neck between the head and the blade bone suitable only for mincing or long slow stewing or braising

cloïsses Catalonia Clams

clonorchis A species of fluke with a similar mode of transmission, prevalence and effects as opisthorchis

cloot Scotland A large square of muslin or linen used to contain boiled puddings

clootie dumpling Scotland A spiced pudding similar to Christmas pudding and boiled in a cloot. Sometimes eaten cold like cake. Also called cloutie dumpling

Clostridium botulinum The bacterium found in home canned and bottled vegetables which causes botulism. The spores of this organism are not killed by cooking at normal temperatures. The incubation period is 18 to 36 hours and death occurs in 1 to 8 days or there is a slow recovery lasting 6 to 8 months. The symptoms are disturbance of vision, dry mucous membranes of the mouth, tongue and pharynx, which cause difficulty in speaking and swallowing, and progressive weakness and respiratory failure. Immediate medical attention should be sought if there is any suspicion of the condition.

Clostridium perfringens A food-poisoning bacterium found in cooked and reheated meats and meat products. The incubation period is 8 to 12 hours, the duration 12 to 24 hours and the symptoms are diarrhoea, abdominal pain and nausea. There is rarely vomiting and no fever.

clot, to To coagulate

clotted cream England A thick, yellow, pasteurized cream with a minimum fat content of 48% from Devon or Cornwall. It is made by heating full cream milk slowly and skimming off the cream from the surface. Used with jam as a spread on scones for the traditional Devon cream tea. Also called clouted cream

cloudberry A wild berry from a creeping plant, Rubus chamaemorus, similar to a blackberry and found in Northern Europe and North America. It is a deep golden colour with a

baked apple/honey taste. Used to flavour a liqueur.

cloud ear fungus An edible fungus,

Auricularia polytricha, grown in China on oak logs and available as small, black, brittle dried pieces which expand 5 times in volume when reconstituted. Used in Chinese dishes. Also called wood ear, wood fungus, tree fungus, brown fungus, black fungus, black tree fungus, rat’s ear, tree ear

clou de girofle France Clove

clouté(e) France Studded, as in onion clouté. See also piquer

clouted cream See clotted cream cloutie dumpling See clootie dumpling clovas de comer Philippines Cloves

clove basil A variety of basil with a slight clove aroma and flavour

cloverleaf roll United States Three balls of yeasted and proven dough placed on a baking tin so that when risen and baked they stick together and resemble the three parts of a cloverleaf

cloves The dried unopened flower buds of an evergreen tree, Eugenia caryophyllus, with a strong, sweet, aromatic smell and flavour. The tree is a native of Indonesia but now grown in East Africa. Cloves are used whole or ground in desserts and savoury dishes. Ground cloves are mixed with tobacco to make the Indonesian kretek cigarette which has a soporific effect on the smoker.

clovisse France 1. Carpet shell clam 2. Golden carpet shell clam

club gourd Angled loofah

club sandwich A sandwich made from two slices of toasted bread filled with lettuce, sliced chicken, sliced tomatoes, crisp fried bacon and mayonnaise, garnished with chutney, pickles or olives

club steak United States A beef steak cut from the small end (rib end) of the short loin with no fillet

cluck and grunt United States Eggs and bacon (colloquial; Wild West)

cluster bean Guar bean

coagulate, to The process by which liquids or some of the soluble components of liquids, usually proteins, become solid, e.g. when white of egg or blood solidifies or milk curdles. Also called clot, to

coalfish Coley

coarse salt United States Sea salt

coat, to To cover pieces of cooked or uncooked food with a liquid which sticks to the surface, e.g. sauce, batter, melted butter or a glaze, or a combination of liquid and solid, e.g. egg and breadcrumbs, either to

seal in flavour, to add flavour or to improve the appearance

coating batter A thick, viscous mixture of flour, water or milk, with possibly egg, cream or sugar, and seasoning used to coat items of food, generally prior to frying, deep-frying, or baking

coating consistency (A liquid) with sufficient body or viscosity such that when it coats a solid it will not drain off. Tested by inverting a spoonful of the mixture which should not leave the spoon.

coating sauce A thick sauce of coating consistency used to cover foods to improve their appearance and flavour

cob A round, hemispherical, white or brown loaf baked on a flat tray, sometimes with a cross incised on the top before baking

cobalamin See vitamin B12

cobalt A trace element necessary for health which is a constituent of vitamin B12 (cobalamin). Found in meat, eggs, dairy products and yeast extract.

cobbler England Any sweet or savoury cooked food mixture covered or part covered with uncooked scones (sweet or savoury as appropriate), eggor milk-washed, possibly cheese gratinated and baked at 220°C until the scones rise and are browned. See e.g. fish cobbler, cobbler pudding.

cobbler pudding A cold stewed fruit mixture covered with round scones, brushed with beaten egg and baked until brown

cobek Indonesia A ceramic mortar used with a ceramic pestle (uleg-uleg). Also called tjobek

Coblenz sausage Koblenz sausage cobnut Hazelnut

Coburg cake A small, spiced sponge cake soaked in flavoured sugar syrup

coca 1. Catalonia A crisp pastry base often used as the base for snacks and tapas 2. The American shrub, Erythroxylon coca, from whose leaves an extract is obtained which was once used used in cola drinks

cocada Spain A coconut-flavoured custard coca de Sant Joan Catalonia A yeast-raised

cake, sprinkled with candied fruits and pine nuts, served on St John’s night (Midsummer’s Eve) throughout Catalonia

cocciole Italy Cockles, shellfish cocer al vapor Spain To steam

cocer en cazuela con poco agua Spain To braise

cochineal A deep red food colouring. Originally extracted from and contained in the fat and egg yolks of an insect, Coccus

cockles pen-clawdd

cacti, found in Mexico and Brazil, but now made synthetically. Also called carmine

cochineal red See ponceau 4R cochinillo Spain Suckling pig

cochinillo asado Spain Spit-roasted suckling pig

cochinita pibil Mexico Minced pork mixed with annatto seeds ground to an oily paste and pork fat, wrapped in banana leaves and baked in the oven. Served with black beans, tortillas and chopped onions in vinegar. Also called pibil pork

cochino Spain Pig cochon France Pig

cochon de lait France Sucking pig

cocido Spain 1. A stew. See also olla podrida 2. Cooked

cocido a la madrileña Spain A slowly cooked casserole containing meat, fowl, sausages, vegetables and chickpeas

cock The adult uncastrated male of the domestic fowl Gallus gallus. Also used of other males e.g. crabs, fish, wild birds.

cock-a-leekie Scotland A soup made with equal parts of chicken and veal stock garnished with a julienne of prunes, cooked white chicken meat and leeks

cockle A bivalve shellfish, Cerastaderma edule (UK), C. glaucum (Mediterranean) and Cardium edule, with ribbed, grey to brown, pink or even dark blue, almost circular shell from 2.5 to 10 cm diameter found on most sea coasts and with over 200 varieties worldwide. May be eaten raw or cooked for 6 minutes, but usually sold cooked. Treat like mussels. See also cuore rossa, dog cockle, prickly cockle, spiny cockle. Also called arkshell

cockle cakes Wales Cockle cakes are made by mixing fresh cleaned cockles in a thick batter and frying them a spoonful at a time in oil. The batter is made from flour, beaten egg and molten butter (4:2:1). Also called teisennau cocos

cockle pie Wales An open pie made with shortcrust pastry layered with fresh cockle meat, chopped spring onions and chopped bacon alternately in that order until the pie is full. The liquid from the shucked cockles is poured in, the top decorated with strips of pastry in a lattice and all baked at 200°C for 30 minutes. Served hot or cold. Also called pastai cocos

cockles pen-clawdd Wales Chopped spring onions and breadcrumbs fried in butter until the breadcrumbs are crisp, well-cleaned cockles in their shells added to the pan and shaken over the heat with a lid on until the cockles are open and heated through.