cabanossi - Thin smoked sausage with a red skin made from minced pork and beef, seasoned with garlic and spices.

cabbage - (Brassica oleracea var. capitata) This group of vegetables includes the hard white cabbage, red cabbage and the crinkly leafed savoy cabbage which is milder in flavour. All are an excellent source of vitamin C and fibre and should be bought with the leaves firmly packed in heavy compact heads. They can be finely shredded and used raw in salads, stir-fried, braised, steam or boiled for a minimum of time.

Cabécou - (French) Translates to 'little goat'. Small round goat's milk cheese, sometimes made with sheep's milk or a mixture of the two. Some cheeses are wrapped in chestnut or vine leaves. It has a soft to fairly firm ivory interior and soft white rind with a bluish tinge.

cabernet - (Vitis vinifera) One of the main red wine producing grapes, both in France and many other countries, including California, Chile and Australia. There are two main varieties Cabernet Franc and the superior Cabernet Sauvignon capable of producing top-quality full-bodied red wine.

cabinet pudding - (English) Traditional steamed pudding made by first placing a decorative pattern of glace cherries, angelica and raisins at the base of the basin, then topped with layers of sponge-fingers and egg custard, flavoured with sweet sherry, brandy or liqueur. The cooked pudding is turned onto a plate and served warm, sometimes with a wine sauce.

Cabrales - (Spanish) Semi-firm blue-veined cheese made by combining goat's, cow's and sheep's milk. It has a moist crumbly interior with intense purplish-blue veining and a pale salty rind. A superior table cheese served as a snack, light meal with salad or fruit, or at the end of a meal.

cacao - (Theobroma cacao) Tropical American tree cultivated for its beans, used to make chocolate and cocoa powder. The finest cacao comes from Venezuela and is known as Caracas cacao.

cacciatore - (Italian) Food prepared hunter's style usually with field or wild mushrooms, tomatoes, herbs and wine.

cacciatoro - (Italian) Small whole soft-textured salami made the same way as Milano salami, but cured and matured for a much shorter time.

cachou - Tiny silver aromatic confectionery; used for sweetening the breath, also to decorate cakes.

cacik - (Turkish) Diced cucumber and yoghurt salad, seasoned with crushed garlic, chopped mint and salt and pepper; served very cold. A popular mezze throughout the Middle East.

Caciocavallo - (Italian) Gourd-shaped cow's milk cheese made in southern Italy. Made by the a pasta filata method where the curds have been pulled and moulded by hand into shape. The interior is pale yellow and the flavour sharp, tangy and mildly smoky. Used as a table cheese at the end of a meal; also grated and used in cooking.

Caerphilly - (Welsh and English) Semi-firm cow's milk cheese with a natural brushed rind and a white crumbly interior that is creamy and moist. Used as a snack and table cheese.

Caesar salad - (American) Salad of cos lettuce, garlic-rubbed croutons and Parmesan cheese, with a dressing of olive oil, Worcestershire sauce, lemon juice and coddled egg; sometimes anchovies are included.

café - (French) Coffee. Also a place serving drinks (particularly coffee) and snacks.

café au lait - (French) Espresso coffee with warmed or steamed milk, usually served at breakfast.

café brûlot - (American) New Orleans speciality of strong black coffee, flavoured with cloves, cinnamon and citrus peel, and ignited with brandy.

café noir - (French) Plain black espresso coffee.

cafeteria - A self-service restaurant.

caffè espresso - (Italian) Strong black coffee made by forcing steam through ground coffee.

caffè freddo - (Italian) Ice coffee, served in a long glass.

caffè latte - (Italian) Espresso coffee combined with an equal amount of steamed milk. Frequently served in a glass rather than a cup.

caffè macchiato - (Italian) Extra strong espresso coffee marked with a dash of foamy milk.

caffè mokcha - (Italian) Espresso coffee combined with chocolate syrup and steamed milk, usually served in a tall glass and often topped with whipped cream and a dusting of cocoa powder.

caffè ristretto - (Italian) Small serving of extra strong, espresso coffee.

caffeine - An alkaloid present in coffee, tea, cocoa and cola with stimulating and diuretic properties. Caffeine is toxic in high doses.

Cajun - (American) Style of cooking developed by displaced French settlers in the bayous of Louisiana. Traditional French preparations such as dark roux to thicken sauces and pork fat are combined with local ingredients such as chillies, capsicums and spices and freshly caught seafood and game birds. Most cajun cooking is country-style, hearty and very spicy. Well-known dishes include gumbo, étouffée, jambalaya and more recently blackened fish.

Cajun spice - (American) Blend of dried herbs and spices used in Cajun cooking. Many different blends are sold in packets and may include garlic, onion, black pepper, paprika, cayenne pepper, chillies, oregano and thyme.

calabrese - (Italian)) 1. Medium-sized, spicy hot salami made from pork or a mixture of meats and pieces of white fat, seasoned with chilli, spices and red wine. 2. Variety of an annual green or purple broccoli which is harvested in summer.

calamari - See squid.

calamondin - See cumquat.

Calasparra - (Spanish) Plumb, short grain rice used in paella.

calcium - Essential mineral for the formation and maintenance of bones, teeth and nails. The main sources of calcium are milk, yoghurt and cheese.

caldo verde - (Portuguese) A national soup made with potatoes, onions and shredded green cabbage, garnished with slices of spicy sausages.

California roll - Non-traditional and relatively recent version of sushi in which the rice filling is hand-rolled in nori seaweed usually in a cone shape. The ingredients are often more familiar to western palates and might include avocado, cooked crab, smoked salmon or prawns, ham, chicken, cucumber or watercress. An inside-out sushi roll, where the rice is on the outside of the nori is a more traditional type of California roll. See also sushi.

callaloo - (Calocasia esculenta) These are the large elephant's ear-shaped leaves of the taro and other related plants. Used in cooked vegetable dishes. They are the main ingredient of callaloo soup, a speciality of the Caribbean islands.

calorie - Imperial measurement of energy value of food; 4.2 calories equal one kilojoule.

calrose rice - (Australian) Round, short or medium-grain rice grown and marketed in Australia. Served with Chinese and Japanese food as when it is steamed produces moist plump grains that cling together and can be easily picked up with chopsticks; also suited to moulded Japanese sushi, and for making puddings and sweet dishes.

Calvados - (French) Name-controlled apple brandy distilled from cider apples and matured in oak casks. It is drunk chiefly as a short drink as a digestive. In cooking, Calvados is used in savoury cream sauces, apple deserts and pastries.

calzone - (Italian) Crescent-shaped pastry made with pizza dough filled with ham or salami, and mozzarella cheese, then baked in the oven. Pan zerotti are similar but they are fried instead of baked.

Cambridge sauce - (English) Type of hollandaise sauce, flavoured with anchovies and mustard; served as an accompaniment to cold meats.

Camembert - (French) Soft cow's milk cheese with a supple, pale yellow interior and a white velvety rind. Massed produced throughout France and widely copied in other countries. Some very good camembert-style farmhouse and artisan cheeses are made in Australia. Served almost anytime and at the end of meal.

camomile - See chamomile.

Campari - (Italian) Bitter sweet, bright crimson aperitif usually served with soda water. It is also used in some cocktails such as negroni and americano.

canapés - Variety of small bite-sized pieces of food consisting of neat shapes of bread or toast, crackers or thin slices of vegetables spread with various toppings and decoratively garnished. Canapés can be lightly glazed with a fine clear aspic. These days Asian tit-bits such as sushi and miniature fish cakes are also served. Served with drinks before dinner or at a cocktail party.

candied fruit - Also called glacé fruit. Whole, peel or pieces of fruit preserved in a heavy sugar syrup. The most common fruits that are candied are cherries, pineapple, apricots and citrus as well as ginger and angelica stalks. Once the fruit is candied it can then be crystallised by giving it a coating of granulated sugar. Used as confectionery; when chopped added to cakes, buns, ice creams and other desserts.

candlenut - (South-east Asia) (Aleurites moluccana) Creamy coloured round nut that is high in fat and similar to the macadamia nut in appearance and texture. Usually sold shelled. When ground it is used to thicken sauces and curry pastes. Macadamia nuts can be used as a substitute.

candy - (American) Small piece of confectionery or lolly.

candyfloss - Solution of coloured sugar syrup (usually pink) that is cooked and spun by an electric machine to a floss which is collected and rolled around a stick.

canelling - Technique of making grooves with a small knife (canelle knife), over the surface of raw vegetables and the rind of citrus fruit, which when sliced show decorative borders.

cannaroni - (Italian) Very wide, tubular spaghetti. Also called zitoni.

cannellini beans - (Italian) (Phaseolus vulgaris) Small white kidney beans available in dried form. They are popular in Tuscan cooking, particularly in soups, in a salad with tuna and with spicy sausages. Should be soaked overnight before cooking.

cannelloni - (Italian) Large tubes of pasta, (or squares that can be rolled up into cylinders), which are stuffed with a savoury filling and baked with a tomato or cheese sauce.

cannery - Factory or other establishment where foods are canned.

cannoli - (Italian) Speciality of Sicily. Deed fried tubular or horn-shaped pastry shells made with a spicy biscuit dough sweetened with Marsala. When cool they are filled with sweetened ricotta mixed with candied orange peel and sometimes orange liqueur

canola oil - Oil obtained from rapeseed. Canola oil is largely monounsaturated and contains Omega-3 fatty acids, known to reduce harmful (LDL) cholesterol levels in the blood. Mild-tasting, it is suitable for both cooking and making salad dressing. Also used to make margarine-type spread.

Cantal - (French) Semi-firm uncooked cow's milk cheese with a moist straw-coloured interior and a darker cloth-covered crust. Used as a snack with fruit or at the end of a meal; also used in salads and gratins.

cantaloupe - See rockmelon.

canteen - 1. A place where communal meals are eaten. 2. A small shop where food is bought, such as at schools. 3. A small, metal flask for hot water, coffee, etc. 4. Box containing a set of cutlery.

cantucci - (Italian) Hard crunchy biscuits studded with almonds or hazelnuts and flavoured with aniseed or vanilla.

Cape Barren goose - (Cereopsis novaehollandiae) A large native goose which breeds on a number of small islands of the south coast of Australia and named after Cape Barren in the Bass Strait. It is a protected animal and is selectively bred under controlled conditions, mainly for the restaurant trade.

cape gooseberry - (Physalis peruviana) Round many-seeded berry enclosed in a thin lantern-shaped husk. The husk is easily peeled back and the berries are rinsed. They have a sweet tart flavour and are rich in vitamin C. Eaten raw or gently poached in syrup; also used in pies, jams and puree.

capelli d'angelo - (Italian) Translates to angel's hair. Ultra fine, long strands of pasta.

caper - (Capparis spinosa) The flower bud of a shrub cultivated chiefly in the Mediterranean region. Capers are usually pickled in vinegar or preserved in brine and used to flavour white sauces and condiments, as a pizza topping, in salads, to accompany smoked salmon and to flavour rice. Non pareilles is a small variety of caper from France.

caper berry - (Capparis spinosa) The fruit of the caper shrub, often preserved with the stalks intact. Usually from Spain. Served as a cocktail snack or in a salad.

capon - Young castrated rooster which has been fattened and sold before it is nine months old. It is tender, juicy and full-breasted with well distributed fat. Cooked in the same way as chicken, particularly roasted.

caponata - (Italian) Sicilian dish of eggplant, celery, tomatoes and onions, cooked gently in olive oil and flavoured with capers, olives and anchovies; usually served cold as an appetiser.

cappelletti - (Italian) Pasta in the shape of small peaked hats that are usually stuffed and cooked like ravioli.

cappuccino - (Italian) Espresso coffee with hot steamed milk, topped with frothy milk, often dusted with cocoa powder or cinnamon.

Capricorn cheese - See Woodside Cheesewrights.

Caprini - (Italian) Small disc-shaped goat's cheese made in southern Italy. They are rarely found outside of Italy. In Australia an excellent farmhouse Caprini is produced by Meredith Dairy, Victoria and sold in paper wrapped cylinders.

capsaicin - The heat-generating alkaloid present in chillies, which varies in strength according to variety. It is found mostly in the pale membranes and tiny seeds and can cause an intense burning sensation to the mouth, throat and eyes.

capsicum - (Capsicum annuum) Also called bell pepper or sweet pepper. Colourful crunchy vegetables native to tropical America and known in Europe and Asia only after the voyages of Columbus and other early explorers. They can be green, red, orange, yellow, brown or purplish-black in several different shapes - squat and bell-like, rectangular or tapering. The riper the fruit, especially the red varieties, the higher the content of vitamin C, other vitamins and minerals. Capsicums are used raw in salads; also stir-fried, sautéed, baked, grilled or stuffed. Finely chopped they are used in salsas and sauces. Sliced capsicums are the main ingredient of the classic Italian peperonata.

carafe - (French) Glass container with a wide base and narrow neck used to serve tap water and house wine at the table. A full carafe contains one litre and a demi-carafe a half litre.

carambola - (Averrhoa carambola) Also known as star fruit. Elongated, glossy, yellowish-green fruit with five distinct wings and a crisp, refreshingly sweet flesh. When cut in cross-sections the slices are star-shaped, used in fruit salads or as a garnish.

caramel - Sugar that has been melted and browned by heating; used to flavour desserts and colour sauces. Also base for confectionery.

caramelise - The process of heating sugar slowly until it melts into a thick, clear and molten syrup; used for glazing, candied fruit, pastries, nuts or pudding moulds.

carapace - The hard bony outer case on the back of various animals such are turtles, lobsters and crabs.

caraway - (Carum carvi) Biennial plant from Western Asia and the Mediterranean region mainly grown for its aromatic seeds. (see below) The root and leaves are also edible. Young leaves have a more delicate flavour than the seeds and are used in salads, to flavour soups and as a garnish for cooked vegetables. The root is sometimes cooked as a vegetable.

caraway seeds - (Carum carvi) Small brown aromatic seeds used chiefly to flavour pickles, cheeses and bakery goods, particularly rye bread; also used to flavour cabbage and other vegetable dishes, apple sauce, meat and fish. Oil obtained from the leaves and seeds is used in the liqueur kummel.

carbohydrate - Found primarily in foods of plant origin, carbohydrates are the body's most important source of energy. Sugars of various kinds are the simplest form of carbohydrates and are absorbed by the body very quickly. Starches and fibre are complex carbohydrates found in whole grains and in vegetables such as potatoes, corn, legumes and pulses. These are broken down to sugars during digestion and provide more nutrients than simple carbohydrates.

carbonade - (French) 1. Char-grilled pork loin. 2. A Flemish speciality of beef and onions braised in dark beer or stout.

carbonara sauce - (Italian) Rich pasta sauce made from pancetta (or streaky bacon), finely chopped onion, garlic, egg yolks, double cream, Parmesan cheese and freshly ground black pepper.

cardamom - (Elletaria cardamomum) Perennial herb native to India and Sri Lanka valued for its small dark brown, highly aromatic seeds enclosed in a 3-sided creamy white pod. Used as an ingredient in Indian spice blends and other forms of Indian cooking. Also a principal spice in Scandinavian cakes and pastries; and used to flavour Turkish coffee, iced beetroot and to spice wine.

cardinal - (French) Iced dessert that contains red fruit or is accompanied by a red sweet sauce made with raspberries or strawberries.

cardinal sauce - Béchamel sauce flavoured with fish stock, cream, butter, lobster meat and roe, seasoned with a little cayenne pepper and garnished with chopped truffles. Served with fish or lobster.

cardoon - (Cynara cardunculus) Related to the globe artichoke, but only the blanched inner stems and hearts are eaten. It looks like a large bunch or creamy white celery. Once cut they should be dropped into acidulated water to prevent browning. Cardoons can be fried, boiled or blanched and baked in a white sauce sprinkled with cheese.

Carnaroli rice superfino - (Italian) Large grain rice considered one of the finest for risotto.

carnitas - (Mexican) Translates to little meats. Small pieces of fatty pork that are boiled until tender then fried until browned. Served as a snack.

carob - (Ceratonia siliqua) Also known as St. John's bread. The large brown seed pod of a evergreen tree native to the Mediterranean region. The brown inner pulp is rich in sugar and when ground to a powder is used in baked goods, desserts and confectionery. Often used as a substitute for those allergic to chocolate.

caroline - (French) Small choux pastry éclairs filled with various savoury mousses and served hot or cold as hors d'oeuvres.

carotene - Natural fat-soluble pigment which converts to vitamin A in the body. It is found in carrots, dark green vegetables and many fruits.

carp - (Cyprinus carpio) Large freshwater fish of Asian ancestry, but now introduced throughout the Northern Hemisphere. In Australia the carp is widely regarded as a pest fish reviled for its damage to native waterways and harm to other fish species. In Asian and parts of Europe it is reared commercially on farms. Asian cooks stir-fry, braise or use carp in one-pot dishes. It is also suitable for Thai fish cakes and to make the Jewish dish, gefilte fish. Carp tend to acquire a muddy taste that can be eliminated by soaking the skinned fillets in vinegar and water. In Europe it is often stuffed and baked, deep-fried or grilled.

carpaccio - (Italian) First course dish of thinly sliced raw beef served cold dressed with olive oil and lemon juice.

carpetbag steak - Thick piece of fillet steak with a pocket cut into it and stuffed with fresh oysters. It is then grilled or pan-fried

carrot - (Daucus carota) Bright orange root vegetable used for at least 2000 years and now cultivated and eaten throughout the world. Carrots are a rich source of betacaratone which is converted to vitamin A in the body. There are baby carrots sold in bunches with their feathery leaves intact and larger leafless varieties sold by the weight. Carrots are used in a multitude of ways, as a snack or juice, in salads, stews, soups, stir-fries, jams, cakes and as an important vegetable on their own.

casalinga - (alla) (Italian) Translates to home-style or home-made. Also a small, fine-textured salami made from finely minced lean pork and fat, seasoned with garlic and spices.

cascabel chilli - (Capsicum annuum) In Spanish, cascabel means rattle alluding to the sound the seeds make when this chilli is shaken. It is dried, dark red and round with a medium heat and earthy flavour; used in salsas, sauces, soups and stews.

casein - The protein of milk and the main substance of cheese.

cashew nut - (Anacardium occidentale) Creamy brown kidney-shaped nut that is produced from the bottom of a reddish fruit called the cashew apple. The nut's shell is highly toxic and cashews are always sold pre-shelled. Because of their high fat content, cashews should be stored airtight in the refrigerator. Cashews are usually roasted and used as a snack, in cakes, biscuits, desserts and confectionery. Also widely used in Asian cooking.

cassareep - (West Indian and Latin American) Flavouring agent made from the reduced juice of grated cassava root flavoured with brown sugar, cinnamon and cloves.

cassata - (Italian) Colourful ice cream consisting of several layers of different flavours, enriched with various ingredients such as candied fruits and pistachio nuts.

cassava - (Manihot utilissima) Also called manioc. Dark brown tuberous root with a dense white flesh. There are two main types, sweet and bitter. The bitter cassava is poisonous unless cooked. Cassava is a staple food in many tropical countries. The root is peeled and boiled until tender. It is then grated and made into cakes or thinly sliced and fried; also used in soups and stews. Tapioca is extracted from the cassava root.

cassava - flour See tapioca.

casserole - 1. Ovenproof cooking dish, made of earthenware, porcelain or metal with handles and a tight-fitting lid, designed for long slow cooking. 2. Food cooked in a casserole.

cassia - (Cinnamomum cassia) The dried bark from the cassia tree native to China and similar in flavour and appearance to cinnamon, but is thicker. It is often sold as cinnamon and is distinguished by its stronger flavour and dark reddish-brown colour.

cassis - (crème de) (French) Black current liqueur, a speciality of Dijon and the Cote d'Or.

cassolette - (French) Small heatproof cooking dish with short handles used to prepare, cook and serve a variety of hot individual dishes.

cassoulet - (French) Classic casserole dish of haricot beans and including various combinations of sausages, pork, lamb and goose, usually layered in an earthenware dish and baked very slowly for a long time.

cast iron Hard, - brittle iron-carbon alloy used for making heavy cookware such as casseroles and frying pans.

castor sugar - See sugar.

catnip - (Nepeta cataria) Also known as catmint Perennial herb native to Europe and a member of the large mint family. Catnip is noted for its attractiveness to cats and was once used as a herbal tea to relieve upset stomachs and headaches.

cats' tongues - Slightly sweet, thin narrow biscuits usually served with desserts. Known as langues-de-chat in France.

caul - Almost transparent fatty membrane, that encloses the stomach of animals, particularly pigs. Used to hold food together in charcuterie and when cooking other food preparations such as faggots and terrines.

cauldron - Large kettle or boiler made of cast iron or copper with a detachable handle.

cauliflower - (Brassica oleracea var. botrytis) Botanically related to broccoli and similarly cultivated for its tender underdeveloped flowerheads which are high in vitamin C and a good source of dietary fibre. Sprigs of cauliflower can be eaten raw in salads, coated in batter and deep fried or used in stir-fried dishes or curries. Whole cauliflowers (either baby or normal size) can be steamed whole and served coated in a rich cheese sauce or herb-flavoured butter.

cavatelli - (Italian) Short and narrow, ripple-edged, pasta shaped like a shell.

caviar - The highly prized eggs (roe) of the female sturgeon, sold fresh, very lightly salted, pasteurised or pressed. The main supply comes from the Caspian Sea; Russia and Iran are the main producers. The three main varieties take their names of the species of sturgeon they come from. The best and most expensive is beluga which has large, light grey to black eggs with a soft shell and delicate taste. Osciotre has medium-sized, golden-grey eggs with a firm shell and oily, nutty flavour. Sevruga has the smallest eggs which are dark grey in colour and the least expensive. Fresh unpasterised caviar in extremely perishable and will keep under refrigeration for no longer than 3 weeks. Pastuerised caviar has been partially cooked and will keep under refrigeration for more than 6 months. Pressed caviar is composed of very ripe or damaged eggs and is salted and compressed. Red caviar comes from the salmon which has large bright orange eggs with a fresh salty flavour. Lumpfish roe, sometimes called caviar, are tiny eggs of the lumpfish that are dyed red or black. Caviar is always served cold as a hors d'oeuvre with blinis or toast, and often accompanied by iced vodka or champagne.

cayenne chilli - (Capsicum annuum) Very hot, long curved bright red chilli; used in salsas, sauces and soups. Also dried and ground to produce cayenne pepper, a deep red pungent spice, which might include other types of red chillies. Used in sauces, pickles, some curry powders, dips and many Mexican dishes.

cazuela - (Spanish) Traditional earthenware casserole glazed only on the inside; used both on the top of the stove and in the oven.

cebiche - See ceviche.

ceci - See chickpeas.

cedro - (Italian) 1. Citron (Citrus medica). 2. Also the name given to the candied peel of the citron, used in desserts and baking, particularly in Italian fruit cakes and breads such as panettone and panforte.

celeriac - (Apium graveolens var. rapaceum) Large round tuberous root with numerous small bumps on the surface. The flesh is white and has a mild celery-like flavour. It is rich in calcium and phosphorus. Available during the cooler months. After peeling, soak in acidulated water to prevent discoloration. Grated raw and used in salads; also chopped and used in soups and stews or julienned and blanched then simmered in butter. The French dish, celeriac en remoulade, is grated celeriac with mayonnaise flavoured with capers, mustard, herbs and lemon juice.

celery - (Apium graveolens var. dulce) The crispy stalks of celery are mainly used as a stir-fried or braised vegetable and for flavouring stock, soups and casseroles. The more tender inner stalks are used as a snack, or for salads. Celery seed is widely used in pickling and chutneys. Also crushed to flavour tomato juice, egg, vegetable and fish dishes.

celery salt - Blend of ground celery seed and salt.

cellophane noodles - See bean thread noodles

celsius - A system of measuring temperature in which the freezing point of water is 0 C (32 F) and the boiling point is 100 C (212 F).

Celtic sea salt - (French) Also known as Breton sea salt and grey salt. Coarse grey crystallised sea salt, harvested from the bottom of the same saltpans as fleur de sel, off the coast of Brittany. It is sold in its natural state with no additives. Used mostly in cooking. See also fleur de sel.

cendré - (French) Cheese-maker's term for cheese that has been matured in wood ashes.

century egg - See eggs, preserved.

cephalopod - A class of marine molluscs, including the squid, octopus and cuttlefish which have a clearly defined head and tentacles attached to the head. An ink sac is found in the intestines.

ceps - (Boletus edulis) Also known as boletus and porcini in Italy. Wild European mushroom with a creamy brown to dark brown hemispherical cap and bulging stalk. This is rated as one of the best edible mushrooms. There are other kinds of wild boletus including the popular slippery Jack (B. luteus) which has been introduced into Australia and occasionally appears fresh at produce markets. At brief intervals limited amounts of fresh ceps are imported from France for the restaurant industry. Dried ceps retain their deep flavour especially well and are available at speciality food shops. They are also preserved in oil. See also porcini.

cereals - 1. Edible starchy grains from certain plants of the grass family such as rice, wheat, corn, rye, barley and oats. They are high in carbohydrates, an excellent source of dietary fibre, valuable in protein and vitamins and make up the diet of most of the world's population. 2. A term used for breakfast food made from cereal grain.

cervelas - (French) Short thick, garlic-flavoured pork sausage; usually simmered in water or wine.

ceviche/seviche - (Latin American) Very fresh raw fish marinated in lime juice and other seasonings until the flesh turns opaque; served with limes, sliced raw onions, tomatoes and capsicum.

Ceylon tea - High quality black tea that was originally grown at high altitudes in Sri Lanka.

Chabichou - (French) Small goat's milk cheese usually in the shape of a short cone or cylinder. It has a white creamy interior and natural, thin white rind with occasional mottling. Used as a table cheese. Produced by dairies and farms in the province of Poitou.

chafing dish - Portable cooking utensil with a flame underneath; used on the table to cook or to keep food warm.

chai - (Indian) Spiced tea. Black tea infused in a mixture of hot water and milk. Masala chai is milky tea flavoured with spices such as cardamom, cloves, cinnamon or ginger, strained and served sweetened.

chakchouka - (North African) Traditional egg dish from Tunisia, comprising a mixture of onions, tomatoes and green capsicums, cooked in olive oil and seasoned with spices and harissa. When the vegetables are soft, eggs are broken in whole and cooked until set.

chakki - (Indian) Large grinding stone used to pulverise pieces of spices to a powder.

challah - (Jewish) Sabbath yeast bread bread that is traditionally formed into a braid.

chamomile - (Chamaemelum nobile) Perennial herb with finely cut apple-scented leaves and small white daisies with yellow centres. Since Tudor times chamomile has been used as a fragrant ground-cover for lawns and paths, but today is extensively cultivated for its flowers which are dried and sold as a soothing herbal tea. The flowers are also used to flavour a light Spanish sherry, Manzanilla.

champ - (Irish) Also called thump or stelk. Hot mashed potatoes, mixed with chopped spring onions, with a generous portion of melted butter poured into a hole in the middle of the mash.

Champagne - (French) An outstanding sparkling white wine from the Champagne district of northern France.

champignon - (French) Mushroom. Usually refers to the commonly cultivated small button mushroom. Champignon de bois are wild mushrooms.

chanterelle - (Cantharellus cibarius) Known as girolle in France. Trumpet-shaped, bright yellow to orange mushrooms with frilly edges. Used in French cooking. Fresh chanterelles are occasionally imported and are also available in dried form. They require gentle and longer cooking than some other mushrooms.

chantilly, crème - (French) Whipped fresh cream to which sugar and vanilla have been added; used as an accompaniment to various desserts.

Chaource - (French) Soft-ripened cow's milk cheese with a creamy interior and edible white downy rind, tinged with red mottling. It is cylindrical in shape and is similar to a rich Brie in flavour. Used as table cheese, usually at the end of a meal. Produced in small dairies in the province of Champagne.

chap chae - (Korean) Traditional stir-fried dish of sliced beef, vegetables and sweet potato noodles (dang myun), flavoured with garlic, chilli, soy sauce, sugar and sesame oil.

chapati - (Indian) Flat, unleavened bread made from wholemeal flour.

chapon - (French) Day-old slices of narrow French bread that are rubbed with garlic and sprinkled with oil and vinegar; used in a green salad.

char kway teow - (Malaysian) Famous stir-fried dish of rice noodles barbecued pork, prawns, cheong sausage, bean sprouts, shallots, garlic and egg, flavoured with red chillies, soy sauce and oyster sauce.

char-grill - To cook meat, poultry, fish or vegetables on metal rungs directly over heat source. Also refers to food cooked in heavy iron pans or hot plate with raised ridges.

charcuterie - (French) 1. Numerous preparations based usually on pork meat or offal such as sausages, pates, black puddings, cured meats, etc. 2. Also the name of the shop where such products are sold.

charcuterie - (French) 1. Numerous preparations based usually on pork meat or offal such as sausages, pates, black puddings, cured meats, etc. 2. Also the name of the shop where such products are sold.

Chardonnay - French grape used for making superior dry white wines.

charlotte - Classic hot or cold moulded dessert. In the hot version a round mould is lined with crustless buttered bread and filled with a thick fruit puree flavoured with lemon and cinnamon and baked in the oven. For a cold charlotte the mould is lined with sponge fingers and filled with a bavarois cream, mousse or other filling and chilled before serving.

Chartreuse - (French) Herb flavoured brandy-based liqueur available in two forms; green which is highly aromatic and stronger in alcohol content and yellow which is sweeter.

chasseur sauce - (French) Hunter-style brown sauce made with white wine, mushrooms, shallots, tomatoes and herbs; served with various sautéed dishes such as chicken, veal and kidneys.

chat (Indian) - 1. Snack or light salad seasoned with the spice blend chat masala. A basic blend usually contains amchur (mango powder), ground cumin and black salt; sometimes dried red chilli is added. 2. Also generic name for various salty snacks that are always bought; e.g. roasted chick peas or puffed rice.

château potatoes - (French) Small potatoes first blanched, the sautéed in butter and cooked gently with the lid on. Traditionally served with chateaubriand.

châteaubriand - (French) Slice of tender, thick fillet steak (usually for two) that is cooked more slowly than smaller steaks; traditionally served with Béarnaise sauce and chateau potatoes.

Châteauneuf du Pape - (French) Full-bodied red wine from the Rhone valley.

chatni - (Indian) Freshly made chutney made with various fruit, vegetables, herbs and spices. They are not designed to be kept for any length of time and are usually served chilled as an accompaniment to a meal.

chaud-froid - (French) Cooked meat, game, poultry or fish dish that is chilled and then coated with aspic jelly; served cold.

Cheddar - (English) Firm, pressed cow's milk cheese with close-grained creamy-yellow interior and natural oily rind. Tangy rich flavour that is sharp without bitterness; strong and nut-like when aged. Used as a table cheese, snack and shredded in cooking.

cheese - Highly nutritious dairy product consisting primarily of a concentration of milk solids (curds) that have been separated from the whey. Cheese is a highly concentrated food and an excellent source of protein, calcium and some vitamins. Hundreds of varieties of cheese are made mostly from the milk of cows, goats, sheep or buffaloes. The difference in character vary in time, temperature, the adjustment of fat content, the addition of enzymes or cultures of bacteria, moulds or yeasts and the ripening and curing process. Listed below is a broad classification of cheese. See also individual entries for descriptions. Fresh cheeses are uncooked unripened types without the addition of rennet and usually having a high water content. Some are blended with cream. Examples include fromais frais, Mascarpone and Quark. White-rind cheeses such as Brie and Camembert are distinguished by their soft-ripened satiny texture and thin, white, velvety mould-covered rinds. This group also includes Chaource, Neutchatel and Saint Marcellin. The semi-soft cheeses usually with surface-ripened washed rind and a strong smell include French Muster, Epoisses, Pont-l'Eveque, the Italian Taleggio and most monastery-type cheeses. Blue-veined cow's milk cheese (sheep's milk in Roquefort) gets its characteristic blue veining by the addition of penicillin mould. Examples include Bleu de Bresses, Danish Blue, Blue Stilton and Blue Cheshire, Gorgonzola and Roquefort. See also blue cheese and individual entries. Semihard pressed cheeses with a relatively low moisture content include the large cheddars and Swiss types such as Beaufort, Gruyere and Emmentale, Dutch Gouda and English Cheshire. Hard-cooked or granular cheeses, mainly Italian in origin, are made from cow's milk mixed with rennet and cooked at a high temperature, cut and then pressed. They are extremely hard with a low moisture content and are used for grating, typified by Parmesan. Goat's-milk cheeses often made by ladling into moulds, come in a large variety of shapes. The natural rind may have a bluish tinge or dusted with ash, spices or herbs. Examples include Cabecou and Chabichou. See also chevre (fromage de). Sheep's-milk cheeses include Broccio (fresh), Roquefort (blue-veined) and Pecorino (hard cooked granular). Stretch-curd cheeses, sometimes referred to as 'pasta filata' cheeses are mainly from Southern Italy and include the fresh, uncured elastic-textured Mozzarella and the harder mature stretched-curd types such as Provolene and Caciocavallo, which is sometimes smoked. See also pasta filata. Processed cheeses are massed produced and are wholly uniform in shape, flavour and texture. They are produced according to standardised recipes and techniques and usually have a bland flavour and long shelf life.

cheesecake - A rich cake, usually baked in a springform pan and served chilled decorated with whipped cream, fruit or nuts. It may have a base of shortcrust pastry or a biscuit crust and is made with fresh cheese, sugar, eggs, various flavourings and sometimes cream.

cheesecloth - Loosely woven cloth used for straining liquids and sauces.

chef garde-manger - (French) The member of the staff in a large kitchen who is in overall charge of cold items found on the menu.

chef's salad - Originally a special salad created by the chef. In N. America it might include a combination of julienned chicken, ham, Swiss cheese and vegetables dressed with a vinaigrette sauce

Chelsea bun - (English) Round, spiral-shaped bun made from a sweet yeast dough sprinkled with currants, candied peel and spices, and glazed with syrup.

chemise - (en) (French) Food wrapped in pastry. Also refers to food cooked in its natural covering such as potatoes in their skins.

chemiser - (French) To coat or line the interior of a mould with a film of aspic, caramel, ice cream or forcemeat to prevent the food from sticking and/or to provide a coating for the main filling ingredient.

Chenin Blanc - French grape used for making aromatic dry white wines of the Loire Valley.

chermoula - (Moroccan) Spicy marinade for seasoning fish or chicken, made with various ingredients which might include chopped skin of preserved lemon, garlic, small red chillies, crushed cumin and coriander seeds, coriander leaves, parsley, mint and basil, lemon juice, olive oil and salt. Also used as a sauce or relish with meat, vegetables or fish.

cherry - (Prunus spp.) In Australia cherries are highly valued as a summer Christmas fruit. Their colour varies from yellow to bright red to a very dark red; there are both sweet and sour varieties. Sweet cherries are eaten whole with the skin, added to fruit salads and compotes and used in pies, sauces, ice cream and many sweet dishes. Small sour cherries are derived from the bitter Morello variety and have a sharp, tart flavour perfect for cooking and making Maraschino liqueur. Sour cherries are poached in syrup, pureed, made into jams or preserves, or used in pies and tarts. Vinegar flavoured with sour cherries and spices is used in savoury sauces for meat, duck, turkey and game.

cherry tomato - See tomato.

chervil - (Anthriscus cerefolium) This annual herb, native to eastern Europe has delicate lacy leaves with a smell and taste slightly of tarragon. Widely used in classical French cooking, chervil is one of the ingredients in fine herbes. It is used fresh or added at the end of cooking to retain its delicate flavour. Used in savoury flans, omelettes, salad dressings, fish dishes; also garnish for oysters, green salads and soups.

Cheshire - (English) Firm, pressed cow's milk cheese with a crumbly interior and cloth-wrapped or waxed rind. There are 3 varieties: orange coloured organically with annatto, white, and blue which is light orange with blue veining. Used as a table cheese and for melting. See also Blue Cheshire.

chestnut - (Castanea sativa) Round white starchy nut with a shiny reddish brown outer shell sold piping hot from street stalls in northern winter months. Chestnuts contain very little fat. The shells are removed by making a slit in one side and placing them in boiling water for five minutes. They are also roasted with a little hot water in a hot oven for about ten minutes. When cool enough to handle the shell and skin is peeled off. Peeled chestnuts can be boiled, poached or fried. Also pureed as a thickening for soups, stews, stuffings and sauces as well as in desserts, cake fillings, soufflés and ice cream. When preserved whole in sugar or syrup they are called marrons glacés.

chestnut mushroom - Small button-type mushroom with rich brown skin cultivated in Australia and sold with partly opened or closed caps. They have a good flavour, hold their shape well and are sautéed, grilled or baked; also used in soups, sauces and casseroles.

chèvre (fromage de) - (French) Goat's milk cheese. Usually small cheeses made in individual moulds, available in a variety of shapes including flattened pyramids and cones, small barrels, balls, buttons and discs. Most are sold whole and often show a thin bluish mould on the natural rinds, others may have an ash coating or dusted with herbs or spices.

Chianti - (Italian) Renowned red wine from Tuscany, usually seen in straw-covered flasks. Chianti Classico is produced in the legally defined region between Florence and Sienna and bears the neck label insignia of a black rooster. Chianti produced in nearby vineyards is labelled Chianti Putto with the emblem of a cherub.

chicken - The young bird of the domestic fowl. Battery-raised chickens are mass-produced birds reared in small spaces and fed a regulated growth-enhancing feeding mixture and antibiotics. They are the most commonly available chickens and the most affordable, but with the least flavour. Free-range chickens are reared in large pens and should be set free to roam. Some are fed a special organic diet and have a firm, well-flavoured flesh. Corn-fed chickens are fattened on corn to give them their distinctive yellowish appearance and special flavour.

chickpea flour - See besan.

chickpeas - (Cicer arietinum) Also known as ceci and garbanzo. Medium-sized pale brown wrinkled peas with a sweet, nutty flavour. Used in many Mediterranean, Middle Eastern and Indian dishes. They are the main ingredient of hummus and besan (chickpea flour). Soak before simmering for about 45 minutes.

chicory - (Chichorium intybus) Slightly bitter leafy green vegetable with dark green leaves similar to the dandelion in appearance and sold in small bunches. The tough lower portion of the stems are removed and young leaves sliced finely and used in salads. Also blanched in acidulated water and braised in butter. The roots are ground and used as a coffee substitute. See also witloof.

chiffonade - (French) Green leaves such as lettuce, sorrel or spinach cut into ribbon-like strips; used raw or sautéed to garnish soups.

chilaca chilli - (Mexican)(Capsicum annuum) Long, narrow chocolate coloured chilli, often twisted or bent. It is usually dried and then it is called pasilla or chilli negro.

chilli - Any of the 200 or so small hot peppers derived mostly from Capsicum annum and Capsicum frutescens, native to Mexico and central America and introduced to Southern Europe and Asia about 500 years ago. Chillies are one of the world's most commonly consumed spices and pay an important part in the cuisine of Mexico, India, Malaysia, Thailand, Japan and parts of China. Fresh chillies of most varieties are green when young and ripen to degrees of yellow, orange, red and purple; red chillies are generally sweetest. Tiny green chillies eaten in Mexico, Japan and Thailand are usually hotter than the red. The degree of heat comes from alkaloids known as capsaicins which vary according to variety and climate. Seeds and the pale membranes are hotter than the flesh and are often removed before use. Dried chillies which are used whole, crushed or as a powder. They can also be reconstituted in hot water until softened and either pureed for sauces or pounded for pastes. The availability of fresh chillies varies according to the season. See also amatista, Anaheim, ancho, arbol, bird's eye, cascabel, cayenne, chilaca, chipotle, de agua, habanero, Hungarian wax, jalapeno, Jamaican hot, Japanese shishito, mulata, New Mexico red, pasilla, pequin, poblano, Scotch bonnets, serrano, Thai chilli and tabasco.

chilli con carne - (American) Mexican-style dish originating in Texas consisting of minced beef, simmered with onions, garlic, chillies, tomatoes, herbs and spices. Cooked red kidney beans may be added a short while before serving.

chilli oil Hot, - spicy oil made from dried red chillies that have been seeped in vegetable oil. Used in Chinese cooking, usually combined with a milder oil; also served as a condiment.

chimichurri - (Argentine) Traditional spicy sauce consisting of olive oil, red wine vinegar, finely chopped onions, garlic, parsley, oregano, cayenne pepper, salt and freshly ground pepper; served with grilled and roasted meat.

chimney - Small opening made in the pastry covering of a pie to allow steam to escape. After cooking a small tube is inserted into which liquid jelly is poured.

chine - The backbone of an animal carcass. Also a term used to remove the backbone from a cut of meat.

Chinese artichoke - (Stachys affinis) Also known as Japanese artichoke and chorogi. Small white knobbly root similar to Jerusalem artichoke in taste and can be used in the same way. After a good washing they are boiled in salted water, then sautéed in butter.

Chinese black mushrooms - See shiitake and mushrooms, dried.

Chinese broccoli - See gai larn.

Chinese cabbage - (Brassica rapa var. pekinensis) Also called Peking cabbage, wong bok and pe tsai. Barrel-shaped or elongated cabbage with a solid heart and pale green crinkly leaves, crisp in texture and mild in taste. It requires little cooking and is not boiled. Cut into chunks or shreds it is used in stir-fried dishes or in soups towards the end of cooking. Also used in the Korean pickle Kim chi.

Chinese cabbage - See gai choy.

Chinese chard - See bok choy.

Chinese chives - See chives, garlic.

Chinese date - See red date.

Chinese five spices - See five spice powder.

Chinese flowering cabbage - See choy sum.

Chinese gooseberry - See kiwi fruit.

Chinese kale - See gai larn.

Chinese keys - (Boesenbergia pandurata) Known as krachai in Thailand. A perennial plant widely cultivated in India, Sri Lanka, Thailand and Malaysia for its tapering, yellowish-brown rhizomes; used as an aromatic spicy flavouring for curry pastes and in pickles.

Chinese long bean - See snake bean.

Chinese mustard greens - See gai choy.

Chinese okra - See angled loofah.

Chinese parsley - See coriander.

Chinese pepper - See Szechwan pepper.

Chinese sausage - See lup cheong.

Chinese white radish - See daikon.

Chinese zucchini - See fuzzy melon.

chinois - Metal conical sieve with extremely fine mesh used for straining sauces, purees, creams and broths.

chip butty - (English) Hot potato chips served in a white bread sandwich.

chipolata - Small version of fresh sausage made of beef, pork or chicken; fried or grilled as served as an appetiser or as a garnish for stews or risotto.

chipotle chilli - (Capsicum annuum) Dried, smoked version of red jalapenos. It is medium hot with a pungent, distinct flavour; used in stews and sauces requiring warmth. Also pickled or canned. See also jalapeno.

chirashi-zushi - See sushi.

chirinabe - (Japanese) One pot dish cooked by diners at the table. Raw fish, tofu and vegetables are simmered in a kelp-flavoured fish stock. Chirinabe is eaten with ponzu sauce and other spicy condiments served in individual bowls.

chitterlings - The small intestines of animals, usually young pigs. After thorough cleaning they are simmered until tender, then usually sautéed in butter.

chives - (Allium schoenoprasum) Small perennial tufting herb grown for its grass-like tubular leaves which have a mild onion-like flavour. Leaves are chopped finely as a garnish for omelettes, potatoes, salads, soups, dips and creamy sauces. Chinese chives (Allium tuberosum) have edible white flowers and flat, grass-like leaves with a mild garlic-like flavour. The finely chopped leaves are used extensively in Chinese cooking as a seasoning and garnish. The flower buds are lightly stir-fried. A variety with blanched stems is used as a vegetable.

chocolate - (Theobroma cacao) Food product made from the fermented, dried, roasted and ground beans of the tropical cacao tree, native to Mexico and South America. Chocolate comes in several forms including powdered (cocoa), liquid and in blocks. The type of chocolate produced depends on the amount of cocoa butter (as the fat is known), milk powder, lecithin and flavouring such as vanilla are added. The more cocoa butter it contains the smoother and creamier the chocolate. Couverture has a high proportion of cocoa butter and is used for dipping, moulding and making professional-quality chocolates with high glossy finish.

chocolate caraque - Long chocolate curls made from a thin layer of almost set chocolate that is shaved with a large knife. Used to decorate cakes and desserts.

chocolate pudding fruit - See sapote.

chocolate truffle - Chocolate confection made with melted chocolate, butter, egg yolks, castor sugar, rum or brandy and other flavourings. It is made into a truffle-like ball shape and rolled in cocoa powder.

choko - (Sechium edule) Also known as vegetable pear and chayote. Pear-shaped pale green vegetable with a thick ribbed skin. Originating from Central America, it is widely used in the West Indies, Louisiana, parts of Asia and Australia. The round flat seed is also edible. Chokos are peeled under running water, cut in half and boiled or steamed; also stuffed or cut into pieces and simmered in soups or stews. Young shoots and very small chokos can be used raw in salads or eaten like asparagus.

cholent - (Jewish) Slow cooked meat casserole containing white beans, barley, onions, garlic and various other seasonings. It is made on the day before the Sabbath and eaten after the synagogue service.

cholesterol - Fat-like substance normally present in the blood. Most cholesterol is produced by the body and is needed for the production of bile. High blood cholesterol (over 5.5 millimoles per litre) is one of the risks of heart disease. The over-consumption of saturated fats raises the cholesterol levels in the blood leading to excesses being transported and deposited in the arteries, including those that supply the heart. Saturated fat is found in animal products, which also contain cholesterol. There is no cholesterol in vegetable oils or any other plant products, however coconut oil and palm oil are highly saturated and will raise blood cholesterol levels, as do animal fats. There are two types of cholesterol; low-density lipoproteins (LDL) is the harmful type that contributes to the cholesterol loading in the body. High-density lipoproteins (HDL) are known to help reduce the levels of LDL in the bloodstream. Olive oil, high in monounsaturated fats is high in HDL.

chop suey - (American) Chinese-style, stir-fried dish adapted by Chinese immigrants at the end of the 19th century in America. It consists of strips of meat with various chopped vegetables and flavoured with soy sauce and garlic.

chorizo - (Spanish) Spicy, coarse-textured pork sausage, highly seasoned with garlic, chillies, herbs and spices. When sliced thinly it is served raw for tapas; also grilled or cooked in soups or stews. Chorizos are also an important ingredient in Mexican cooking.

chorogi - See Chinese artichoke.

Choron sauce - (French) Béarnaise sauce flavoured and coloured with tomato paste; served with grilled fish, steak or eggs. Developed and named by a French chef Choron who was head chef at the exclusive Parisian restaurant Voison in the late 19th century.

chou - (French) Plural is choux. Small pastry made from double-cooked choux pastry, often filled with cream and used for éclairs, profiteroles and other cream filled pastries. Choux with savoury fillings are served as hors d'oeuvres.

chow chow preserves - (Chinese) Ginger-flavoured mixed fruit and vegetable pickle.

chow mein - (Chinese-American) Stir-fried dish of various combinations of meat and vegetables served over crispy fried noodles.

choy sum - (Chinese) (Brassica rapa subsp. chinensis var. parachinensis) Also called Chinese flowering cabbage. Sparsely leafed, green vegetable with small yellow flowers on slender pale green stems. Both the leaves and stems are used either steamed or stir-fried.

chrysanthemum leaves - (Chrysanthemum coronarium) Called shungiku in Japan and tung hao in China. Also known as garland chrysanthemum. Deeply dissected dark green leaves with a strong distinct flavour, commonly cultivated in China and Japan and used as a vegetable or in soups. Young tender leaves are eaten raw, but they are more commonly blanched and quickly refreshed to prevent further cooking. Often used in one-pot dishes in Japan. The fresh petals of chrysanthemum flowers are used in Chinese cooking as a garnish to soups. Dried flowers are used as a tea.

chuck steak - An inexpensive, boneless cut of beef from between the neck and shoulder blade; usually cut into bite-sized pieces and used in slow-cooked dishes such as casseroles, braising or pot roasting.

churros - (Spanish) Long coils of fluted doughnut cooked in hot oil and sprinkled with castor sugar.

chutney - Sweet-and-sour, jam-like condiment made with various combinations of fruit and vegetables cooked in vinegar and sugar, and flavoured with spices. Brown sugars are usually included in dark chutneys.

ciabatta - (Italian) Flattish, elongated loaf of bread made with olive oil. It has an open porous texture and a slightly sour flavour.

cider - Beverage made from pressed apples. After fermentation alcohol is present, the strength of which can vary considerably. Cider is also made into vinegar.

cilantro - See coriander.

cinnamon - (Cinnamomum verum) The dried inner bark of a tree native to Sri Lanka, sold in curled paper-thin, tan-coloured quills or in powdered form. Used freshly ground in sweet dishes such as cakes, biscuits, pastries, puddings, stewed fruits and cooked apples. It is an ingredient of many curry powders and in Middle Eastern dishes it is frequently used in meat and poultry recipes. Whole cinnamon is used in, mulled wine, pickles, preserves, fruit compotes and as stirrers for beverages.

cioppino - (American) Fish stew made with a variety of white fish, shrimp, mussels, clams, garlic, tomatoes and white wine. A speciality of California.

citron - (Citrus medica) Large thick-skinned lemon-like fruit with a bitter flesh, grown for its fragrant thick peel that is processed into candied peel (cedro), often used in baking. Oil extracted from the peel is sometimes used to flavour liqueurs. The zest of the Japanese citron (Citrus junos) called Yuzu is used to impart a citrus aroma in clear soups. The juice is also used in ponzu sauce.

citrus fruits - (Citrus spp.) There are dozens of different types of citrus grown and loved throughout the world for their brightly coloured juicy fruit packed full of vitamin C. They are eaten fresh or made into drinks, jams, desserts or confectionery or as a flavouring for many savoury dishes. The zest or peel may be used fresh or candied. Pectin used in jam making is another citrus product. See cumquat, citron, grapefruit, lemon, lime, mandarin, orange, pomelo, tangelo.

citrus peel - This includes both the coloured zest and the white pith or citrus fruit. Peel is included when making marmalade; also candied in a heavy sugar syrup. Dried mandarin peel is first soaked then used as a flavouring in Chinese cooking.

citrus zest - The brightly coloured outer layer of citrus fruits which contains the essential oils used for flavouring cakes, desserts or salads. Unwaxed fruit can be finely grated or thinly pared using a potato peeler, taking care not to include any white pith. The strips can be left long, julienned or finely chopped. A special citrus zester with small round cutting holes will create thread-like strips of peel. For some sweet dishes sugar cubes are rubbed on the skin to absorb the oil, then used as part of the recipe.

civet - (French) Dark brown game stew, traditionally thickened with the animal's blood.

clafoutis - (French) Baked pudding made with a pancake batter poured over a layer of black cherries and baked in a shallow dish. Speciality of the Limousin region.

clams - (Dosinia spp.) Small hard-shelled bivalve molluscs sold live in their shells. Fresh clams should have tightly closed shells. They are soaked in cold water for several hours rid them of any sandy residue in the gut. Clams are cooked gently over a low heat and removed as soon as they start to open. They are used in pasta sauce, risotto, paella, chowder or part of seafood salad. Large clams can be grilled in the half-shell with garlic butter. See also almajas.

clarified butter - Pure butter fat that can be used to cook at high temperatures without burning. The butter is slowly heated until it liquefies. The foam on the surface is lifted off and the clear liquid is carefully poured through cheesecloth, leaving the sediment behind.

clarify - To make clear stock, syrup or butter. Crushed egg shells or beaten egg whites or minced beef are added to stock which is brought to the boil, then simmered. These absorb any particles that were making the liquid cloudy. The stock is then cooled and strained. Butter is clarified by heating until it liquefies. The clear liquid on top is removed and strained, leaving the sediment behind. Fruit syrups are clarified by slowly straining through a paper filter or cheesecloth.

cleaver - Heavy hopping knife with a strong, almost rectangular blade, usually made of carbon steel. Used for chopping large pieces of meat and bones. Asian cooks use cleavers for chopping, dicing and shredding meat, poultry and vegetables.

clobassi - Mild-tasting smoked curved sausage made from pork or beef (sometimes both), herbs and spices.

cloche - Dome-shaped dish cover with a handle, made of stainless steel, silver or glass. Used mainly to keep food hot; also to cover cheese.

clotted cream - Slightly cooked cream made by gently heating milk slowly until the cream has formed a thick layer on top. After cooling the cream is skimmed off. Traditionally served with scones for Devonshire tea.

cloud ear fungus - See wood ear fungus.

cloves - (Syzgium aromaticum) Dried, unopened flower buds of tropical tree native to the Molucca Islands. Cloves are reddish-brown in colour and resemble short nails. Whole cloves are used to stud ham, fruit and onions and to flavour stews, soups and spiced wines. Ground cloves are added to spice cakes, plum pudding, biscuits, some breads, various sauces and vegetable dishes.

club sandwich - Triple-decker sandwich consisting of three slices of bread or toast, held together with a toothpick and cut in half or finger lengths.

coat - To completely cover food evenly with a sauce or batter, breadcrumbs, flour, sugar or icing.

cobbler - (North American) Deep-dish fruit pie with a thick top crust made with overlapping rounds or squares of dough.

cochineal - Red food colouring obtained from a dried, pulverised insect (Dactylopius coccus).

cock-a-leekie - (Scottish) Classic soup made with chicken and leeks and sometimes prunes.

cockles - (Anadara and Katelysia spp.) Small bivalve molluscs with a hard fluted shell found in bays and estuaries just below the surface in sand or firm mud in southern Australia. Fresh cockles should have tightly closed shells. They are soaked for several hours in cold water to rid them of any sandy residue, then scrubbed thoroughly. Cockles are poached, steamed, grilled, roasted or barbecued and are ready as soon the shells open. A popular English dish is seamed cockles served with malt vinegar and pepper.

cocktail - Cold mixed alcoholic drink served before meals.

cocktail - food Small hors d'oeuvres and savouries served with aperitifs and mixed drinks. All food is in bite-sized pieces that can be eaten while standing and do not require a plate. A variety of cocktail food might include spicy nuts, olives, canapés, caviar with blinis or toast or small pastry cases filled with various mousses. Hot savouries might include miniature pizzas, quiches, fish cakes and meatballs.

cocoa butter - Natural fatty substance extracted from the oily paste produced when processing cocoa beans. Used to adjust the consistency and to enrich chocolate confectionery.

coconut - (Cocus nucifera) The hard fruit of a tall tropical palm. Fresh coconut is usually sold whole enclosed in its brown fibrous husk with three soft eyes at the pointed end. When shaken it should sound heavy with coconut water. The thin liquid is drained through the eyes which have been pierced. Coconut water can be used in drinks and cocktails, but is unsuitable for cooking. The white flesh can be eaten as a snack or freshly grated or shredded and used in curries, fish dishes, fruit salads, cakes, desserts and confectionery; also used to make coconut milk and cream. When dried and shredded it is known as desiccated coconut used in many Asian dishes, for baking and confectionery.

coconut grater - Rotary utensil with a number of curved, serrated blades. It is screwed onto the edge of a bench. Half a coconut is firmly held over the blades while the handle turned. Especially useful when grating large quantities for making coconut milk and cream.

coconut milk and cream - Readily available in cans or frozen packs and used instead of stock in many South-east Asian and Indian recipes. Coconut milk can be extracted from desiccated or freshly grated coconut that is covered with hot water and let stand. It is then strained and squeezed through cheesecloth and let stand in the refrigerator. The cream is the thicker concentrated portion that rises to the top. Alternatively a rich coconut cream can be made using four parts grated coconut to one part hot water and let stand for 10 minutes, then strained ready for use. This process can be repeated, adding more hot water to the same coconut for a diluted batch of coconut milk. A third time will produce a thinner milk, but still suitable for use.

coconut oil - Vegetable oil high in saturated fat (94%) and considered to increase undesirable cholesterol levels much in the same way as do animals fats. It is widely used as the shortening medium in many baked goods and as a cooking oil in SE Asia and southern India.

cocotte - (French) Flame-proof casserole with two handles and a lid; used for slow-cooking dishes on the top of the stove or in the oven.

cod, salted - For centuries this dried salted fish has been an important staple in Europe and Scandinavia. Before cooking it is always desalted by soaking overnight in several changes of fresh water. Salt cod is baked, poached, grilled or fried, seasoned in countless ways with many different sauces. It is creamed to a rich paste or made into soups, stews and codfish cakes, a Portuguese speciality. The popular French dish brandade is a rich purée of salt cod, olive oil, milk or cream and sometimes garlic. It Italy it is known as baccala.

coddled eggs - Soft cooked eggs that have been cooked slowly in the shell or out of the shell in a special coddling containing that has a tight fitting lid.

coeur a la crème - (French) Dessert of whipped cream and cream cheese placed in individual heart-shaped perforated moulds lined with moistened cheesecloth and allowed to drain, then chilled. It is unmoulded and served with fresh berries or a coulis.

coffee - Two main species of coffee plants are cultivated for their raw beans which are roasted to various degrees, ground and brewed into a hot drink. Coffea arabica grown at higher altitudes has a mild, aromatic flavour and is naturally lower in caffeine. It is considered the finest and is the most expensive. Coffea canephora (syn. C. robusta) is higher yielding and grows at lower altitudes. It has a harsher flavour, double the caffeine and is commonly used in instant coffee and less expensive blends.

Coffin Bay oyster - Another name for the Pacific oyster.

cognac - (French) Fine, matured brandy distilled from white wine. Made in the Cognac region in western France.

Cointreau - (French) Orange-flavoured triple-sec liqueur, sold in a distinctive square bottle.

colander - Bowl-shaped perforated strainer with a base for standing in the sink when draining liquid from food.

Colbert - (French) 1. Chicken consommé garnished with diced vegetables and poached egg. 2. Also method of preparing fish in which the fillets are coated with egg and breadcrumbs and then fried. Colbert butter is made from maitre d'hotel butter, blended with melted meat glaze and chopped tarragon; served with fried crumbed fish, fried oysters and grilled meat. Colbert sauce is made with meat glaze, butter, wine and lemon juice, flavoured with nutmeg, cayenne pepper and chopped parsley; served with vegetables, grilled meat and fish.

Colby - (American) Mild, semi-firm cheese originating in Colby, Wisconsin. Similar in flavour to Cheddar, but has a softer and more open texture. All-purpose cheese.

colcannon - (Irish) Traditional dish made from combining boiled shredded green cabbage and mashed potatoes moistened with butter and milk and flavoured with spring onions and seasonings; garnished with finely chopped fresh parsley.

cold larder - A department set aside in a large commercial kitchen for the storage and preparation of perishable food. Also the section of a kitchen where cold items are prepared and decorated. See also garde-manger.

colère - (en) (French) Method of presenting whole fish such as whiting in which the tail is inserted in the mouth.

coleslaw - Shredded cabbage salad mixed with various other finely chopped ingredients such as onion, carrot, capsicum and herbs, tossed in a vinaigrette or mayonnaise dressing

Colican potato - See potato.

collard - (Brassica oleracea var. acephala) Type of loose-leafed cabbage that does not form a head. Related to kale.

colombine - Hot hors d'oeuvre consisting of a small pastry case with a savoury filling, sprinkled with Parmesan cheese, coated with breadcrumbs and fried or baked.

colombo - (Caribbean) Type of spice mixture introduced to the French West Indies by migrant Ceylonese workers in the 19th century. It mostly consists of mustard seeds, garlic, coriander, chilli, saffron, turmeric, cumin, dried mango, cinnamon and black pepper. Named after Colombo the capital of Sri Lanka. It is also the name given to a curry dish seasoned with colombo.

compôte - Fresh or dried fruits gently poached and served in sugar syrup, flavoured with various ingredients such as wine, liqueur, spices or citrus peel.

compound butter - Butter flavoured with garlic, herbs, spices or other ingredients; used on grills, breads and canapés.

Comté - (French) Also called Gruyère de Comté. Firm Swiss-style cow's milk cheese with a natural brushed rind and pale yellow interior with small scattered holes. Used as a table cheese, also for cooking and melting. This name-controlled cheese bears the origin and date of manufacture stamped in green after the word Comte.

concassé - (French) Coarsely chopped. For example shinned and deseeded tomatoes that have been chopped are known as tomato concassé.

conchiglie - (Italian) Pasta in the shape of a shell. Conchigliette are tiny shells used in soups; there is also a larger version, conchiglioni.

condiment - Sauce, relish, mustard or pickle that is served as an accompaniment rather than an addition to food.

confectionery - Also called sweets, candies, lollies and sweetmeats. Small sweet food products based mainly on sugar, corn syrup, honey, molasses and maple syrup. To the sweet base are added chocolate, nuts, fruit, eggs or milk products, flavours and colours. Typical confectionery include chocolate, butterscotch, caramels and toffee, fudge, fondant, jellies, nougat, marzipan and boiled sweets.

confit - (French) Preserve, generally of salted pieces of duck, goose, pork or game cooked in its own fat and preserved by being completely covered by the same fat and stored in a pot. Also refers to preserved fruit.

congee - (Chinese) Watery rice porridge, popular for breakfast and supper in southern China where it is known as zhou. It is usually accompanied by a variety of small side dishes which might include cooked chicken or saltedfish, chopped green onions, fried peanuts, coriander, preserved vegetables, fried garlic, soy sauce and sesame oil.

conger eel - (Conger spp.) Large, scaleless saltwater eel; used mostly in fish soups and stews. See also anago.

conploy - (Chinese) Dried amber-coloured scallops available in Asian grocers. They are reconstituted in warm water for at least an hour before use. The colour fades on cooking. Used in soups and as a flavouring for slow-cooked dishes and rice.

conserve - Type of thick jam made from whole or large pieces of fruit. May be used as a thick spread or served as a sauce with dessert.

consommé - Clear thin soup made from clarified and reduced meat, fish or vegetable stock served hot, cold or jellied at the beginning of a meal. It may be flavoured with wine and garnished in many different ways.

Conti - (a la) (French) Term applied to classic dishes containing or served with lentils.

convection - Method of heating which involves movement of air.

conversation - (French) Puff pastry tartlet with sugar glazing and an almond or cream filling, decorated with thin strips of intertwined pastry.

cookie - (American) Biscuit.

copha - Solidified coconut oil of mainly saturated fat; used as a commercial frying oil and in Asian cooking. Also a commercial product used for making uncooked confectionery such as coconut ice and chocolate crackles.

coppa - (Italian) Large dried sausage made from the cured neck or shoulder of pork, seasoned with salt, garlic and herbs. Served raw in very thin slices as part of antipasti or used as a pizza topping. In Rome coppa cotta is a type of pig's head brawn.

coq au vin - (French) Classic bistro dish of chicken pieces slowly cooked in red wine with whole onions and mushrooms, cubes of bacon, garlic and brandy.

coquille - (French) Translates to 'shell'. Shell or ramekin in which food is served.

coquilles Saint-Jacques - (French) Scallops sold in their shells. Sometimes refers to scallops topped with creamy wine sauce and cheese or breadcrumbs and baked in their shells. See also scallops.

coral - The orange-coloured or red roe of some shellfish such as scallops. It can be cooked with the scallop or separated and used in a sauce. Lobster coral is often used in a sauce served with lobster.

coral fungus - See white fungus.

coral lettuce - Decorative, non-hearting lettuce with tight frilly leaves in both red and green varieties. Popular in mixed green salads.

coral trout - (Plectropomus spp.) Collective name given to four similar species of pinky-red medium-sized fish with a pattern of small bluish spots. They are found in coral reef waters of northern Australia and have a firm white flesh with a mild sweet flavour and are highly regarded as table fish. Available whole or as fillets.

corallini - (Italian) Tiny, tube-shaped pasta used in soups.

Corella pear - Small squat pear with green skin and a generous pinkish blush. It has an aromatic flavour, very little core and rarely has seeds. An excellent eating pear that also holds its shape well when poached. Available mid-winter to spring. See also pear.

coriander - (Coriandrum sativum) Also known as Chinese parsley, cilantro. Annual herb native to the Mediterranean and Middle East regions and used since earliest times. Leaves are widely used in Indian, Oriental, Latin American and Middle Eastern cooking. The whole of the plant is used in many Indian and Thai dishes. Dried mature seeds are roasted and ground and form an important ingredient of many curries. Also used in pickles, confectionery, charcuterie, bakery goods and to flavour liqueurs.

corn oil - Also known as maize oil. Flavourless polyunsaturated oil pressed from corn kernels. It can be heated at high temperatures and is suitable for frying and stir-fried dishes.

corn salad - (Valerianella locusta) Also known as lamb's lettuce or mâche in France. Dark green, small rounded leaves in a loose rosette. Individual leaves used mostly in mixed salads such as mesclun; also briefly cooked like spinach.

corn syrup - Clear sweet liquid derived from corn starch. Used as a pancake topping and in baked goods; also popular in jams and preserves because it does not crystallise. Corn syrup also comes in a dark form which is stronger in flavour.

corn, sweet - (Zea mays) The pale yellow milky kernels on the cob which is enclosed in a bright green husk are best eaten soon after harvesting. The husks and silky tops are removed before cooking in boiling water for about 5 minutes and served immediately with butter and freshly ground pepper; also baked or barbecued in the husk. When taken off the cob, the kernels can be used in soups, vegetable dishes, salads, fritters and desserts. Baby corn are eaten whole in some Asian dishes.

cornbread - (American) Unleavened bread made with cornmeal instead of, on in a combination with, regular flour. It can be baked in a shallow pan, cooked in a frying pan or deep-fried. Popular both in New England and the South.

corned beef - Also known as salt beef in North America. Whole pieces of beef cured in a seasoned brine. Usually rolled brisket or silverside are used. In England it is simmered whole with small onions, carrots, bay leaf and spices and traditionally served with dumplings. Corned beef is also served cold in slices for sandwiches.

cornet - (French) Translates to 'small horn'. Usually refers to cone-shaped food such as a wafer icecream cone or puff pastry filled with cream which is sometimes known as a cream horn.

cornflour - Also known as cornstarch and maize flour in America. Very fine flour milled from the starch of corn kernels. Used to thicken sauces and frequently added to baked goods.

cornichon - (French) Tiny pickled gherkin, often served as an appetiser, with colds meats, pâtés and fish.

Cornish pasty - (English) Individual folded savoury pie containing a mixture of diced meat, potatoes and onions and other vegetables, then baked in the oven.

cornmeal - (Zea mays) Dried white or yellow corn kernels ground to various thickness. Used in the United States to make cornbread. In Italy cornmeal is used to make polenta.

cornstarch - (American) Cornflour.

cos lettuce - (Lactuca sativa) Called romaine lettuce in USA. Elongated head of dark green oval leaves with a crisp pale green, slightly bitter heart which is the part used in salads and traditionally used in caesar salad.

costmary - (Tanacetum balsamita) Also called alecost. Perennial herb with strong-tasting toothed leaves; used in small amounts in salads and to flavour soups, stews, stuffings and sausages.

côte - (French) A chop or cutlet of any meat; also part of the rib section of beef. A côtelette is a thin chop or cutlet.

cotechino - (Italian) Large lightly salted pork sausage seasoned with nutmeg and cloves. It is simmered slowly for 2-3 hours, cut into thick slices and served on a bed of polenta, lentils or cooked dried beans. The pork mixture is similar to the stuffing of zampone and either can be used as a traditional ingredient of bollito misto (mixed boiled meats). See also bollito misto and zampone.

cotignac - (French) Clear pink jelly made from quince puree and sugar.

cottage cheese - Low-fat, unripened cow's milk cheese high in calcium and popular with the diet-conscious. Moist, loose-textured and mild it is used in salads, with fruit, as a dip and in desserts.

cottage pie - See shepherd's pie.

coulibiac - (Russian) Shallow oblong pie made with a filling of salmon, rice, mushrooms, hard-boiled eggs, onion, dill and parsley, wrapped in a yeast pastry and baked.

coulis - (French) 1. Originally` a sauce made from the strained pan juices of cooked chicken or meat. 2. Thin smooth purée made from raw or cooked fruit or vegetables, e.g. tomato coulis.

Coulommiers - (French) This Brie-style cheese takes its name from Coulommiers, Ile-de-France where it was first made. Available in small flat discs with a whitish rind.

coupe - Rounded dish of glass or metal, often on a stem; used for ice cream, desserts, fruit salads and sundaes. Also the name of a dessert served in a coupe.

courgette - See zucchini.

court bouillon - (French) Seasoned stock used for poaching fish or vegetables.

couscous - (North African) The national dish of Morocco, Tunisia and Algeria. Hearty dish made with flour-coated granular semolina (also called couscous). The couscous is steamed over a broth or stew of meat, vegetables, spices and sometimes chickpeas, broad beans and raisins. The grain couscous is available in supermarkets and instructions for cooking it are on the packet.

couscousiere - (North African) Two-part cooking pot, with a tall pointed lid, in which couscous is prepared, It consists of a large round pan in which the meat and vegetable stew is cooked, and a smaller upper pan pierced with small holes in which the couscous is steamed simultaneously.

couverture - (French) Bittersweet chocolate high in cocoa butter; used for dipping, moulding and making the shiniest chocolates.

cozze - See mussels.

crabapple - (Malus pumila) Small bitter red or yellow apple with a rather hard flesh. It is high in pectin and makes an excellent jelly and preserve.

crabs - The four main species of crabs caught and eaten in Australia, are the blue swimmer crab (Portunus pelagicus), the mud or mangrove crab (Scylla serrata), the spanner crab (Ranina ranina) and the giant crab (Pseudocarcinus gigas). Crabs are sold live, dead and cooked. When buying a live crab ensure that it is active and all its limbs are intact. The claws should be tied so that it stays in good condition during transportation. Experts humanely and quickly kill a live crab by piercing the nerve centres between the eyes from the underside of the shell. Alternatively it can be killed by placed directly in the freezer until it dies, but not frozen. The whole crab can then be placed in a large pot with cold water, brought to the boil and simmered for about 8 minutes per 500g of each crab's weight. It is then plunged into icy cold water to prevent further cooking. Alternatively the raw flesh can be first extracted from body, legs and claws and then sautéed, pan-fried or braised. To steam crab, pull off the top shell, lift and remove the tail flap from behind and discard the gills, the wash. Pull off the claws and chop the body into pieces. Crack the hard shell on the claws. Place the crab in a steamer and cook for about 8 minutes. Crab pieces can also be stir-fried in a wok, then tossed and coated with an Asian-style sauce. See also blue swimmer crab, mud crab, spanner crab and giant crab.

cracked wheat - See bulgur.

cracker - Light savoury biscuit; used for snacks and often served with cheese.

crackling - Crispy rind of roast pork that is usually scored and salted; served with the meat.

Cradle Mountain cheese - (Australian) Range of speciality cheeses produced by Lactos in Tasmania.

cramique - (French) Brioche with raisins or currants, eaten hot with butter; speciality of northern France and Belgium.

cranberry - (Vaccinium macrocarpum) Scarlet, slightly oval berry with a rather astringent taste when raw. It is a good source of vitamin C. Usually made into cranberry sauce, the traditional accompaniment to roast turkey, but also used in jams, jellies, pies, puddings and other desserts.

cranberry beans - See borlotti beans.

crapaudine - (en) (French) Preparation of small poultry or game bird with backbone removed, flattened and cooked whole. It is usually coated with seasoned breadcrumbs and grilled whole.

craquelin - (French) Small crisp biscuit.

crawfish - Another name for freshwater crayfish often referred to in Cajun and Creole cooking.

crayfish - Small freshwater crustaceans that look like tiny lobsters with large claws. They include the highly regarded Western Australian marron (Cherax tenuimanus), the redclaw (C. quadricarinatus) found in northern river systems of Queensland, and the smaller yabby (C. destructor). Crayfish are farmed commercially in Australia and are sold live and cooked. Species of saltwater crayfish are commonly known in Australia as lobsters or rock lobsters. See also lobsters, marron and yabby.

cream - Dairy product consisting of the fatty part of milk. It rises naturally to the surface of cow's milk and was traditionally skimmed by hand. Commercial cream is separated by centrifugal force. Most pure cream sold in Australia has been pasteurised and has a minimum of 35% milk fat. It is sold in various forms and is classified according to fat content. Thickened cream is pure cream with gelatine added. Sour cream is pure cream soured by the addition of a bacterial culture to give it a slightly acidic tang.

cream cheese - Fresh cow's milk cheese with a soft spreadable texture. It is mild in flavour and sometimes has the addition of cream or is flavoured with herbs and spices. The best known brand is Philadelphia Cream Cheese; used as a spreadable snack or made into dips, desserts and cheesecake. Mascarpone is a triple cream cheese made from cream curdled with citric acid.

Crécy - (a la) (French) Dish that contains or is served with carrots.

crème anglaise - (French) Light pouring custard sauce of egg yolks, sugar and milk; used as a pudding topping, in other desserts and in pâtisserie.

crème brûlée - (French) Translates to 'burnt cream'. Rich egg custard dessert with a hard caramelised top. This is produced by sprinkling a thin layer of sugar on top of the cold set custard and placing under a hot grill, or using a brulee iron or small blow torch.

crème caramel - (French) Classic vanilla custard dessert that has been baked in a caramel-coated mould. When cool it is inverted onto a plate coated in its caramel sauce.

crème de banane - Sweet, banana-flavoured liqueur.

crème de cacao - Sweet liqueur flavoured with chocolate and vanilla.

crème de cassis - French liqueur made from blackcurrants.

crème de fraises - Red French liqueur flavoured with strawberries.

crème de menthe - Sweet peppermint liqueur. Available in clear form or coloured green.

crème de mokka - Light brown French liqueur with a coffee flavour.

crème de noix - French walnut-based liqueur.

crème de noyeau - Almond-flavoured French liqueur made from peach and apricot kernels.

crème fraîche - Velvety sour cream that is allowed to mature naturally until it thickens and develops a distinctive sharp flavour. It has fat content of 48%. As it does not curdle when boiled or reduced it is used in numerous sauces.

crème pâtissière - (French) Thick creamy custard filling flavoured in different ways and used for pastries and cakes.

Creole cooking - (American) A European style of cooking, mostly practised in Louisiana and derived largely from French, Spanish, African and American Indian influences. Creole cuisine is typified by the use of roux, freshly-made stock, tomatoes and a subtle blend of seasonings.

crêpe - (French) Thin savoury or sweet pancake.

crêpe Suzette - (French) Hot crêpe dessert flavoured and flamed with orange liqueur.

crêperie - (French) Restaurant specialising in serving various sweet and savoury crêpes.

crépinettes - (French) Small flat sausage made of ground pork, lamb, veal or poultry, and chopped parsley, wrapped in caul (crepine). It is coated in melted butter and sometimes breadcrumbs before pan-frying or grilling; served with mashed potatoes or lentils

Crescenza - See Stracchino.

cresponi - See Milano salami.

cress, garden - (Barbarea vulgaris) Also known as winter or land cress. Small shiny leaves with a strong flavour used raw in salads, as a garnish or cooked in soups and purees.

criadillas - See animelles.

crimp - To make a decorative pattern and to seal the dough around the edge of an unbaked pie.

crique - (French) Potato pancake made with grated raw potato and flavoured with garlic and parsley; sometimes with the addition of eggs.

crocodile - (Australian) Two species of crocodiles are farm bred for their meat in northern Australia. The white meat is taken mainly from the tail and it is usually sold in steaks. It is very low in fat and is similar to chicken and pork in taste and texture. Many chicken recipes can be adapted for crocodile meat, but it should be cooked briefly. A marinade will enhance the flavour.

croissant - (French) Light, crescent-shaped pastry consisting of layers of yeast dough dotted generously with butter before baking.

croquant - (French) Confection of almonds and hazelnuts embedded in crunchy caramel.

croque-madame - (French) Open-face sandwich of ham and Gruyère cheese served with a baked egg on top.

croque-monsieur - (French) Hot sandwich filled with ham and Gruyère cheese and lightly fried or grilled on both sides.

croquembouche - (French) Tall conical tower made up of many small choux pastry rounds filled with crème pâtissière that are coated with a caramel glaze; decorated with spun caramel, crystallised flowers, sugar-coated almonds, etc., Served at special events and as a wedding cake in France.

croquette - (French) Minced meat, fish, poultry or vegetables bound with eggs and shaped into various forms, coated with breadcrumbs and fried until they are crisp and lightly browned

crostine - (Italian) Croutons or small pieces of toast.

Crottin de Chavignol - (French) Small flattened ball of goat's milk cheese with a white, soft interior and a natural crust. Mild flavour when young to tangy, pungent and strong when aged. Served as a snack, after meals or grilled and served warm with a green salad. Mainly farm-produced in the Loire Valley.

croustade - (French) A hot hors d'oeuvre made from hollowed-out French bread or pastry shell with various savoury fillings which is fried or heated in the oven.

croûte - (French) Slice of fried bread with the crusts removed, or a pastry case upon which various cooked savoury or sweet toppings are served. A croute is also a slice of toasted or fried bread served with or in a soup.

croûton - (French) Small cubes of toasted or fried bread. Used as a garnish for soups, salads and other dishes.

crown roast - Roasted racks of lamb or pork tied in a circle with the bones on the outside pointing upwards to form the shape of a crown. The centre is filled with vegetables or garnished.

crudités - (French) An assortment of raw vegetables generally cut into small pieces and served with a cold sauce; usually as an appetiser.

crumb tray - Small tray with matching brush for bushing crumbs from the table, usually after the main course, before dessert is served.

crumiri - (Italian) Sweet elbow-shaped biscuits made with polenta and honey.

crumpet - (English) Small yeast cake cooked on a hotplate inside a metal ring. As the crumpet cooks small holes appear on the top surface. Served toasted whole and spread with butter.

crustacean - An aquatic animal such as a crab or lobster with a hard segmented shell and soft body. See also Balmain bug, crabs, crayfish, lobsters, prawns and yabby.

crystallised flowers - Preserved edible flowers such as violets and the petals of roses that have been lightly coated in egg white, dusted in caster sugar and allowed to completely dry out. Used for decorating desserts and cakes, chocolates and ice creams. Leaves such as those of scented geraniums, mint, lemon verbena or lemon balm can also be crystallised.

crystallised fruit - See candied fruit.

csabai - (Hungarian) A dried, smoked irregular-shaped slender salami made from pork, or a mixture of meats, seasoned with paprika and peppercorns. Mild and hot varieties are available.

cucumber - (Cucumis sativus) Closely related to gourds, the cucumber and has been cultivated for several thousand years. Most varieties have green skins and some have warts or soft spines. The Lebanese cucumber is narrow with a smooth skin and the telegraph is long, thin, dark green and almost seedless. The almost round white apple varieties have a smooth whitish skin and flesh. Usually eaten raw as a salad vegetable; also made into pickles or lightly cooked. Sliced cucumber and yoghurt is a popular side dish in the Middle East and India. See also gherkin.

cuisine minceur - (French) Specialised low-calorie food developed by chef Michel Guerard for slimmers in the early 1970's at his health-farm at Eugenie-les-Bains where the menu is served to spa guests.

culatello - (Italian) High quality raw ham that has been cured and soaked in wine. It is sliced thinly and served as an antipasto.

culotte - (French) Rump, usually of beef.

Cumberland sauce - (English) Traditional fruity sauce made with fine strips of orange and lemon zest and juice, mustard, redcurrant jelly, port wine and seasoning; served at room temperature with venison, ham or duck.

cumin - (Cuminum cyminum) Annual herb native to Egypt and now cultivated in many warm countries for its small but powerfully flavoured light-brown seeds used to flavour a variety of foods. Seeds constitute one of the ingredients of curry power and Mexican chilli powder and is used to flavour dishes in Asia, North Africa and Latin-America. Cumin is often used in rye bread, pickles and chutneys, to flavour cheese and liqueurs.

cumquat - (Fortunella sp.) Small oval citrus fruit with thin orange rind and sweet acid pulp. The tear-drop Nagami is the sweetest variety and when fully ripe can be eaten raw, skin included, or mixed into fruit salads. It makes an excellent marmalade and may be preserved in brandy or gin. Calamondin is a round type of cumquat often grown as an ornamental container plant. Its sour fruit is used mainly for marmalade and brandied preserves.

curaçao - Sweet orange-flavoured liqueur. Originally from the Caribbean island of Curacao and made from the dried peel of bitter oranges

curd - The coagulated part of the milk which separates from the whey when the milk is curdled. Curding is the first stage in the manufacture of cheese.

cure - To preserve meat or fish by hanging in smoke, or by salting or drying.

curly endive - (Chichorium endivia) Called frisée in France. Slightly bitter leafy green vegetable with extremely frilly leaves often sold in large bunches tied up so that the loose hearts are kept dark and less bitter. The tender, light green inside leaves are used for adding a touch of bitterness to salads. It is also cooked briefly like spinach. The broad-leaved form is known as Batavian endive, escarole in US and scarole in France.

currants - (Ribes spp.) 1. Small summer berries widely used in fruit salads, preserves, cordials, purees and wine. 2. Also the name given to small, seedless dried grapes. See blackcurrant and redcurrant.

curry - (Indian) Anglicised form of the Tamil word 'kari' which means spiced sauce. Generally refers to a dish of meat, fish or vegetables that is cooked with a combination of spices to produce a hot spicy stew that is usually served with rice.

curry leaves - (Murraya koenigii) Aromatic fresh or dried leaves used to flavour dishes of southern India, Sri Lanka and South-east Asia.

curry paste - (Indian) Aromatic mixture of ground spices and freshly chopped herbs blended with a liquid such as water, lime juice, coconut milk or vinegar to make a smooth paste.

curry paste, - Musaman See Musaman curry paste.

curry paste, green - (Thai) Mixture of ground freshly roasted spices such as peppercorns, coriander seeds, cumin, nutmeg, mace, green chillies blended with shallots, garlic, lemon grass, galangal, coriander leaves and shrimp paste to form a smooth paste. Principal ingredient in green curries.

curry paste, red - (Thai) Mixture of ground, freshly roasted spices such as peppercorns, coriander seeds, cumin, nutmeg, mace and red chillies blended with shallots, garlic, lemon grass, galangal and shrimp paste to form a smooth paste. Principal ingredient in red curries.

curry powder - Mixture of aromatic ground spices and seasonings originally adapted by British settlers in India from the traditional mixtures (or masalas) of Indian cuisine. Commercial curry powders range in taste from hot to mild and vary according to the type of cuisine as well as the manufacturer. The basic dried ingredients usually consist of coriander, cumin, peppercorns, cloves, chillies, cinnamon, fenugreek and turmeric which imparts the characteristic yellow colour. See also masala.

custard apple - (Annona reticulata) Also called cherimoya. Round knobbly fruit with pale green leathery skin enclosing a creamy white fleshy pulp with numerous large black seeds. A good source of vitamin B and some vitamin C. Used in fruit salads, creamy desserts, pies and ice cream.

cut in - In pastry-making, to mix dry ingredients such as flour with cold butter or shortening, by using a knife, cool fingers or a food processor until the mixture resembles coarse breadcrumbs.

cutlet - Thin slice of tender meat, taken from the rib section, with the bone attached.

cuttlefish - (Sepia spp.) Closely related to the squid, the cuttlefish generally has a wider body, 8 stubby tentacles and 2 long tentacles. It has a hard internal bone known as the cuttlebone which is fed to caged birds. Cuttlefish is prepared and cooked in the same way as squid, and similarly is most tender when cooked briefly.

cuttlefish, dried - (South-east Asia) Thin slices of cuttlefish are sold in clear plastic packs in Asian grocers. It is eaten as a snack or used as a flavouring in slow-cooked soups.

Cynar - (Italian) Very bitter aperitif made from artichokes. It is usually served with soda water and ice.

cyrniki - (Russian) Light cheese dumpling made with cottage cheese mixed with eggs, flour and seasoning. The dough is cut into small triangles and lightly browned in butter.