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CARAMELIZE—To heat sugar or food containing
sugar until sugar melts and a brown color and
characteristic flavor develops.
CARAMELIZED SUGAR—Dry sugar heated with
constant stirring until melted and dark in color, used
for flavoring and coloring.
CARBOHYDRATES—Sugars and starches derived
chiefly from fruits and vegetable sources that
contain set amounts of carbon, hydrogen, and
oxygen.
CARBON DIOXIDE—A colorless, tasteless, edible
gas obtained during fermentation or from a
combination of soda and acid.
CARDAMON—Seed of an East Indian spice plant used
for flavoring.
CARRIERS—Persons who harbor and send out germs
without having symptoms of a disease.
The
individual has either had the disease atone time and
continues to excrete the organism, or has never
manifested symptoms because of good resistance to
the disease.
CHIFFONADE—(or Chiffonade) (French) A method
of cutting foods into fine strips to be used as
garnished. (See Julienne.)
CHIFFONADE DRESSING—A salad dressing
containing strips of hard-cooked eggs and beets.
CHIFFON CAKE—A sponge cake contacting liquid
shortening.
CHIFFON PIE—A pie shell filled with a rich
custard-type filling into which whipped egg whites
and/or cream have been folded.
CHILI—(Spanish) A pepper or its fruit. Dried chili
peppers are ground into chili powder.
CHILI CON CARNE—(Mexican) A dish consisting
of ground beef and beans seasoned with chili
powder.
CHOP—To cut food into irregular small pieces with a
knife or chopper.
CHOP SUEY—A thick stew originating in
American-Chinese restaurants, composed of thin
slices of pork and various vegetables, among which
is a generous amount of bean sprouts, celery, and
onions.
COAGULATE—To curdle, clot, congeal, or solidify.
CHOUX PASTE—A pastry dough interlayered with
butter or shortening to attain flakiness; leavened
during baking by the internally generated steam;
used to make eclairs and cream puffs; also called
puff paste.
CHUTNEY—A pickle relish originating in India.
Many kinds and amounts of different ingredients are
used.
COAT—To cover entire surface of food with a given
mixture.
COMPOUNDS—(Baking term) Certain mixtures of
fats and oils.
CONDIMENTS—Substances that in themselves
furnish little nourishment but have stimulating
flavor.
CONGEALING POINT—Temperature at which a
liquid changes to a plastic or solid.
CONSOMME—(French) A clear soup made from two
or more kinds of concentrated meat stock.
COOKING LOSSES—Weight loss, loss of nutrients,
and possibly a lowered palatability resulting from
cooking finds.
CORN—A method of preserving and seasoning with
salt brine and other preservatives.
CREAMING—The process of mixing and aerating
shortening and another solid, such as sugar or flour;
to thoroughly blend.
CREAM PUFFS—Baked puffs of cream puff dough
that are hollow; usually filled with whipped cream
or cooked custard.
CREOLE—A sauce cooked and used over poultry
served with rice or a casserole dish of poultry or
seafood and rice cooked in such a sauce.
CRESCENT ROLLS—Hard-crusted rolls shaped into
crescents, often with seeds on top.
CRIPPLE—A misshapen, burnt, or otherwise
undesirable baked item.
CROQUETTE—(French) A product made by
incorporating a minced vegetable, fish, poultry, or
meat into shaped balls or cones that are rolled in
crumbs and fried.
CROUTONS—(French) Bread cut into small, cubed
pieces and either fried or browned in the oven,
depending upon the intended use. They are fried for
use as a garnish or baked when used as an
accompaniment for soup.
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