Cooking Terms
C thru E

Candy: To conserve or preserve by boiling with sugar. To incrust or coat with sugar.

Caramel: Burnt sugar syrup used for coloring and flavoring. Also a chewy candy. Also a burnt sugar topping.

Chicory: A plant root that is cut into slices, dried and roasted into coffee. The plant leaves are used for salad and sometimes called curly endive.

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

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

Coat Spoon: When a mixture forms a thin even film on the spoon.

Cobbler: A fruit pie with a rich biscuit dough made in a deep-dish.

Coddle: To cook slowly and gently in a liquid just below the boiling point.

Cocktail: An appetizer served before or as the first course of a meal. An alcoholic beverage served before the dinner or cut shellfish with tart sauce served at the start of a meal.

Comfort Foods: Milk, malteds, custard pie, chocolate pudding, chowders and soft cheeses.

Cool: Allow to come to room temperature.

Cracklings: Crisp particles left after fat has been fried out.

Cream: To work foods until smooth, soft and fluffy. Usually applied to shortening and sugar.

Croquettes: Chopped food, usually meat, held together by eggs, shaped and dipped into crumbs then fried.

Cube: To cut into cubes 1/2 inch or larger.

Dice: To cut into small cubes less than 1/2 inch.

Dinner: The principal meal of the day; also a formal feast or banquet.

Dough: A mixture of flour; liquid that is stiff enough to be kneaded.

Drippings: Liquids resulting from meat being cooked.

Terms A to B - Terms F to 0 - Terms P to Z

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