glossary

Cacciatore: A classic Italian dish made from chicken, tomatoes, vegetables and wine.

Caesar Salad: This world famous salad combines cos lettuce, crisp bacon pieces, croutons and a white cream dressing made from parmesan cheese, par-boiled eggs and anchovies.

Café au lait: White coffee made with hot milk.

Cajun: A style of cuisine from the French-American area of Louisiana. Common traits include dark roux and spices like cumin, chilli, ground coriander, onions and garlic powder.

Camembert Cheese: A soft, fresh white rind cheese covered in white mould skin. Ripe Camembert cheese affords a soft and ' runny' texture when served at room temperature.

Canapés: Small savoury mouthfuls served with drinks or as a first course to a dinner.

Cannelloni Bean:  A kidney-shaped, white coloured bean (legume) from South America. May also be referred to as the Great Northern bean.

Capers:  Capers are small, olive green flower buds, often cured in salted white vinegar. Capers have a sharp, sour flavour, which turns salty when cured.

Canola Oil:  The oil extracted from the Rape or Lucerne seed.

Cantonese:  A style of Chinese cuisine.

Casserole: Cooking combined savoury ingredients in an ovenproof container in the oven.

Chèvre: The French word for 'goat' has come to be used to refer to all French cheeses made from pasteurised goats' milk. Chèvres can vary in maturity and strength of flavour, and they range in texture from moist and creamy to dry and semi-firm. They come in a variety of shapes including cylinders, discs, cones and pyramids, and are often coated in edible ash or leaves, herbs or pepper.

Chorizo: Smoked pork sausage.

Chowder: A thick and chunky dish halfway between a soup and a stew.

Colander: Perforated plastic or metal type of bowl used for draining away liquids from foods.

Creaming:  Beating butter and sugar together usually with an electric mixer until the mixture looks pale and creamy.

Creoles: To do with Caribbean cookery, prepared with pimentos, tomatoes, okra, rice and spicy sauces.

Croquettes: Cooked foods moulded into little shapes then dipped in seasoned flour, beaten egg and bread crumbs.  The croquettes are usually deep fried but can be oven baked.

Croustade: Pieces of bread or pastry shaped into a small cup shape and fried then filled with a savoury mixture.

Crouton: A small cube of bread that can is fried or toasted.

Curdle: Milk, custard or egg based liquids will separate into solids and liquid if overheated or an acid such as lemon juice is added.