Please Note: You are viewing the non-styled version of Where to Eat. This website employs technology that your browser does not support. If you are using an older browser, please learn why you should upgrade. Thank You.

Culinary Glossary


A-B | C-D | E-J | K-M | N-R | S-Z

C

calamari
squid

Calvados
dry brandy made from apples

cambazola
a cheese cross between camembert and gorgonzola

canapé

small pieces of toast with toppings

cannellini
large white Italian kidney beans

cannelloni
large stuffed pasta tubes

capers

small pickled seed-like berries used
for flavoring and garnish

caponata
mixture of eggplant, tomatoes, onions, olives, anchovies, pine nuts, capers and vinegar cooked in olive oil

carbonara

a cream, egg, bacon and Parmesan cheese sauce for pasta

cardamom

the spicy and sweet relative of ginger

carpaccio
very thin slices of raw beef

celeriac

the root of a special celery plant

cèpes

meaty and woodsy mushrooms; also ‘Porcini’

ceviche
raw fish or shellfish marinated in citrus juice

champignons

French for “mushroom”

chanterelles

wild mushroom with a somewhat nutty flavor

chantilly

usually crème chantilly: a flavored or
sweetened whipped cream

char

pink fish cross between salmon and trout

chard
vegetable with celery-like stalks and green leaves

charlotte
layered dessert of sponge cake, fruit and custard

Châteaubriand

preparation method for a large cut of beef tenderloin, commonly serves two

chayote
white, bland, fleshy fruit with a green skin

cherrystones
medium-sized, hard-shelled clams

chervil
a mild-flavored herb member of parsley family

chèvre

a white goat’s-milk cheese

chiffonade

shredded vegetables

C

chimichurri
a mixture of olive oil, vinegar, parsley, onion and garlic

chipotle

a dried and smoked hot jalapeño pepper

chorizo
a coarsely-ground, flavorful pork sausage

choucroute
French for “sauerkraut”

chutney
a condiment mixture of fruit vinegar, sugar, and spices

clafoutis

a baked dessert of fruit topped with battercocotte
French for “casserole”

compound butter
butter mixed with herbs, wine, garlic, etc.

concassé
a coarsely-ground mixture

confit
goose, duck, or pork meat cooked in its own fat, packed in a crock, and refrigerated OR a general term for a shredded and seasoned mixture

consommé
clear meat or fish broth

cornichons
miniature pickles

coulis
a puréed sauce of meat juices or fruit

couscous
a North African granular grain cooked in liquid

crème anglaise

custard sauce commonly served over fruit or cake

crème brûlée
chilled, rich custard topped with caramelized sugar

crème fraîche

thickened, matured cream

crespelle, crespella
thin Italian pancakes, usually with fillings

croquette

small shapes of minced meat or vegetables
breaded and deep-fried

crostini

small slices of toasted bread

croute, en croute
French for “in crust”

D

dal
a spicy, puréed bean, tomato, and onion mixture

dauphine
breaded and deep-fried potato balls

Delmonico Steak
a tender boneless cut of beef from the short loin

demi-glace
a rich brown sauce made with espagnole, beef stock and madeira or sherry

dolma
savory stuffed grape leaf, fruit or vegetable

imagemap imagemap