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Spices / Herbs
Beans / Seeds

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 glossary_c/veg-cabbages.gif Cabbage,green : the common market cabbage (Brassica olercaea) with a large, firm spherical head of tightly packed pale green waxy leaves; flat and conical heads are also available; also known as the common cabbage. Other varieties include white and red.
   Cacao  Native South American tree whose seeds are fermented and processed to make cocoa and chocolate.
 glossary_c/cacao.jpeg      glossary_c/cacao_half.jpeg
  Cacciatore :   Italian for hunter and used to describe any stew-like dish flavored with onions, herbs, mushrooms, tomatoes and sometimes wine (ex. Chicken cacciatore).
 glossary_c/veg-cactus.jpg  Cactus : A cactus (plural: cacti or cactuses) is any member of the spine plant family Cactaceae, native to the Americas. They are often used as ornamental plants, but some are also crop plants.
 glossary_c/fruit-cactus-pricklypear.jpg  Cactus Pear or Prikly Pear : Prickly pear cacti typically grow with flat, rounded platyclades that are armed with two kinds of spines; large, smooth, fixed spines and small, hairlike spines called glochids that easily penetrate skin and detach from the plant. Many types of prickly pears grow into dense, tangled structures. >>>
 glossary_c/caviar.jpg  Café (place) : is an informal restaurant offering a range of hot meals and made-to-order sandwiches. A café may also be licensed to serve alcohol. The term can also refer to bistro or a restaurant facility within a hotel.
 glossary_c/caviar.jpg  Cake  in the United States, a broad range of pastries, including layer cakes, coffee cakes and gateaux; it can refer to almost anything that is baked, tender, sweet and sometimes frosted.
  Cake_Flour :  a low-protein wheat flour used for making cakes, pastry doughs and other tender baked goods.


 Calabaza : is an old Spanish term that can be applied to a variety of gourds and melons.
glossary_s/Squid.jpg  Calamari :  Small squid.
 glossary_c/caviar.jpg  Calamondin or Kalamansi:  A citrus tree cultivated for its naturally high concentration of vitamin C. It also is used as a base for artificial flavorings.


 Calavo : The trade name for California Avocados.


 Caldillo : Poor man's stew made of ground beef, raw potatoes, and seasonings.


 Calorie : Unit of heat; 1 calorie = 3.968 B.T.U. . The heat required to raise 1 gram of water 1 degrees centigrade.
  Calvados : An apple brandy from Normandy, France made from cider that has been aged for up to two years and distilled.
 glossary_c/canape.jpg  Canapés :  Garnished bite-sized rounds of bread or vegetables (cucumber, zucchini) served with cocktails and at buffets.
glossary_c/caviar.jpg  Candy : specifically sugar candy, is a confection made from a concentrated solution of sugar in water, to which flavorings and colorants are added.
 glossary_c/caviar.jpg  Candy_Thermometer : a kitchen tool used to determine heat levels in the cooking of candy, jams, and preserves.
glossary_c/caviar.jpg  Cane_Syrup :  a thick, sweet syrup; the result of an intermediate step in the sugarcane refining process when the syrup is reduced.
 glossary_c/caviar.jpg  Cannellini large, elongated kidney-shaped beans grown in Italy; have a creamy white color and are used in soups and salads; also known as white kidney beans.
 glossary_c/seed-Canola-flower.jpg  Canola :   Canola is one of two cultivars of rapeseed ... Their seeds are used to produce edible oil that is fit for human consumption because it has lower levels of erucic acid than traditional rapeseed oils ... he name "canola" was derived from "Canadian oil, low acid" ...
glossary_c/caviar.jpg  Can_Opener :...The first tin cans, invented in 1810, were heavy-weight containers that required ingenuity to open, using knives, chisels or even rocks. Not until cans started using thinner metal about 50 years later were any dedicated openers developed. ...
glossary_c/fruit-cantaloupe.jpg  Cantaloupe a muskmelon with a raised netting over a smooth grayish-beige skin, pale orange flesh, large seed cavity with many seeds and a sweet, refreshing, distinctive flavor; also known as a netted melon or nutmeg melon.
 glossary_c/caviar.jpg  Capellini :  Italian for fine hair; used to describe extremely fine spaghetti.

  Capers the unopened flower buds of a shrub (Capparis spinosa) native to the Mediterranean region; after curing in salted white vinegar, the buds develop a sharp salty-sour flavor and are used as a flavoring and condiment.

 Caper Blossom  |  Caper Flowers


   glossary_c/herb-caper_blossom.jpg        glossary_c/herb-caper_flour.jpg

 glossary_c/caviar.jpg  Capon a rooster castrated before it is 8 weeks old, fattened and slaughtered before it is 10 months old; has a market weight of 4 to 10 pounds (1.8 to 4.5 kg), soft, smooth skin, a high proportion of light to dark meat, a relatively high fat content and juicy, tender, well-flavored flesh.
glossary_c/caviar.jpg  Cappuccino : an Italian beverage made from equal parts espresso, steamed milk and foamed milk, sometimes dusted with sweetened cocoa powder or cinnamon; usually served in a large cup.
 glossary_c/caviar.jpg Captain : see Chef de Rang
 Carambola : Also known as star fruit. A golden yellow fruit grown in the West Indies, Indonesia, and Brazil. When sliced, the fruit has a star shaped .The flesh of the carambola is juicy and highly acidic. Its taste is reminiscent of plums, grapes, and apples. It is eaten fresh, mostly in salsas and vinaigrettes, and sometimes as a dessert (with sugar and cream).
 glossary_c/caviar.jpg Caramel :   1. A substance produced by cooking sugar until it becomes a thick, dark liquid; its color ranges from golden to dark brown; used for coloring and flavoring desserts, candies; sweet and savory sauces and other foods.

                    2. A firm, chewy candy made with sugar, butter, corn syrup and milk or cream.

 glossary_c/caviar.jpg Caramelize :  to cook white sugar in a skillet over medium heat, stirring constantly, until the sugar forms a golden-brown syrup.
 glossary_c/caviar.jpg Carbohydrates the food group containing sugars, starches, and cellulose.
 glossary_c/caviar.jpg  Carbonnades :  a Belgian beef stew cooked with beer.

  Cardoon : The cardoon (Cynara cardunculus), also called the artichoke thistle, cardone, cardoni, carduni or cardi is native to the Mediterranean, where it was domesticated in ancient times. 

 The stalks, which look like large celery stalks, can be served steamed or braised. They have an artichoke-like flavor. Cardoons are available in the market only in the winter months ...

REPERTOIRE/200px-M-A-Careme.jpg  CAREME :Marie Antoine (Antonin) known as "The King of Chefs, and the Chef of Kings"
 glossary_c/caviar.jpg  Carrageen / Carraghen_Moss : an edible seaweed; Irish moss.
 glossary_c/caviar.jpg  Carissa: ..The fruit is a plum-shaped berry, red to dark purple-black in different species, 1.5-6 cm in length, and containing up to 16 flat brown seeds. The fruit are edible but tart, with strawberry or apple-like flavour, and rich in Vitamin C, calcium, magnesium and phosphorus....
 glossary_c/herb-caraway.jpg  Caraway : Caraway or Persian cumin  is a  native to Europe and western Asia.  The fruits, usually used whole, have a pungent, anise-like flavor and aroma  .  They are used as a spice in breads especially rye bread ...

  Cardamom : Both forms of cardamom are used as flavorings in both food and drink, as cooking spices and as a medicine...  Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Black cardamom has a distinctly more astringent aroma, though not bitter, with a coolness similar to mint ...

 <> Green Pod



 glossary_c/veg-carrots.gif  Carrot :  a member of the arsley family (Daucus carota); has lacy green foliage, an edible orange taproot with a milk sweet flavor and crisp texture, a tapering shape and comes in a variety of sizes.     Carrot Cake ►
  glossary_c/veg-carrot-mini.jpg     glossary_c/veg-carrots_mixed.jpg
 glossary_c/caviar.jpg  Carte (à la) : is a French language loan phrase meaning "according to the menu", and it is used as restaurant terminology in one of two ways...
 glossary_c/fruit-cashewnut.GIF  Cashew : Originally spread from Brazil by the Portuguese, the cashew tree is now cultivated in all regions with a sufficiently warm and humid climate. It is produced in around 32 countries of the world...
  Casserole :   an ovenproof baking dish, usually with a cover; also the food cooked inside it.
 glossary_c/cassoulet_toulousain_max.jpg  Cassoulet is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically porksausages, pork, goose, duck and sometimes mutton), pork skin  and white haricot beans.


The dish is named after the cassole, the distinctive deep round earthenware pot with slanting sides in which cassoulet is ideally cooked...

 glossary_c/caviar.jpg  Caterer :..When most people refer to a "caterer", they are referring to an event caterer who serves food with waiting staff at dining tables or sets up a self-serve buffet. The food may be prepared on site, i.e., made completely at the event, or the caterer may choose to bring prepared food and put the finishing touches on once it arrives....
 glossary_c/veg-cauliflower.gif  Cauliflower :   a member of the cabbage family (Brassica oleracea); has a head (called a curd) of tightly packed white florets (a purple variety is also available) partially covered with large waxy, pale green leaves on a white-green stalk; some varieties have a purple or greenish tinge.
 Baby Cauliflower>>


 glossary_c/veg-mushroom_cauliflower.jpg  Cauliflower Mushroom : or Sparassis is characterised by their unique look. Its look can be described as similar to a sea sponge, a brain, or a head of cauliflower, from which it has been given its popular name...
 glossary_c/fruit-cavaillon.jpg  Cavaillon Melon : more melon >>>
 glossary_c/caviar.jpg caviar :   the salted roe of sturgeon. Red caviar is the salted roe of salmon, and considered a less desirable substitute.          buy online ►
 Caviar d'Escargot>>



 Cayenne pepper :   1. A hot pungent peppery powder blended from various ground dried hot chiles and salt, has a bright orange-red color and fine texture; also known as red pepper.                    

                2. A dried thin, short chile with a bright red color, thin flesh and hot, tart acidic flavor; usually used ground.

 glossary_c/caviar.jpg  Castor / Caster_Sugar :  English term for superfine granulated sugar.

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  Celeriac : is also known as 'celery root,' 'turnip-rooted celery' or 'knob celery'

Celeriac may be used raw or cooked. It has a tough, furrowed, outer surface which is usually sliced off before use because it is too rough to peel. Celeriac has a celery flavor, and is often used as a flavoring in soups and stews

 glossary_c/veg-celery.gif  Celery :  developed in 16th-century Italy, this vegetable (Apium graveolens) grows in bunches of long stringy curved stalks or ribs surrounding a tender heart; can be eaten raw, cooked or used as a flavoring. There are two principal celery varieties; Pascal (which is pale green) and golden (which is creamy white).
 Greens micro 



 glossary_c/caviar.jpg  Celery_Salt :  a seasoning blend of ground celery seeds and salt.
 glossary_c/herb-celery.jpg  Celery_Seeds :  the seeds of the herb lovage; they are small and brown and are used in pickling and as a flavoring.


Cellophane/glass noodles : Also known as bean thread noodles, these are made from mung bean flour. They are usually softened by soaking in hot water for 10 -15 minutes before cooking with other ingredients
 glossary_c/celsius.jpeg  Celsius : (also known as centigrade) is a temperature scale that is named after the Swedish astronomer Anders Celsius (1701–1744) ...       conversion tool ►
 glossary_c/cepes_dessin.jpeg  Cèpe : Boletus edulis ; a delicious mushroom Most commonly known as porcini

  Cereal : are cultivated for the edible components of their fruit seeds.  Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop...

...The word cereal derives from Ceres, the name of the Roman goddess of harvest and agriculture...

glossary_s/Seviche-asian_style.jpg  Ceviche : (also spelled as cebiche or seviche) is a form of citrus-marinated seafood appetizer, popular in mainly Latin American countries like Peru, Panama, Ecuador, Mexico, Guatemala, Colombia, and Chile. Both finfish and shellfish are used; finfish is typically raw while shellfish is typically cooked....

Asian Style ^^




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 glossary_c/caviar.jpg  Chambrer : a French term used to describe the gradual raising of the temperature of wines from cool wine cellar to room temperature. Slightly warmer, the wine flavor is more pungent.

  Chanterelle Mushroom : The Golden Chanterelle is probaly the best known of its species.  It has a fruity smell reminiscent of apricots and a mildly peppery taste, and is considered an excellent food mushroom.

 Golden ▲




BlackYellow Foot
 glossary_c/veg-mushroom-chanterelle_black.jpg glossary_c/veg-mushroom-chanterelle_yellow_foot.jpg




  Chantilly cream or Crème Chantilly is a sweetened whipped cream, sometimes flavored with vanilla.   It is said to have been invented by François Vatel, maître d'hôtel at the Château de Chantilly in the 17th century.

 glossary_c/caviar.jpg  Charcuterie : derived from the French words for flesh (chair) and cooked (cuit), or in Italian Salumi (sing: salume), is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork.[1]garde manger chef's repertoire. Originally intended as a way to preserve meats before the advent of refrigeration, these preparations are prepared today for their flavors that are derived from the preservation processes....
DESSERTS/dess_charlotte_mini.jpg  Charlottes : mold of biscuits, sponge cake, ladyfinger, etc., or sliced bread, filled with a custard cream and fruits.      Recipe ►
 glossary_c/herb-Charteuse.jpg  Chartreuse : is a French liqueur composed of distilled alcohol flavored with 130 herbal extracts. 
 glossary_c/caviar.jpg  Chasseur : game or poultry served ‘hunter style’, with a rich red wine sauce, or a white wine sauce, including mushrooms and shallots.  Recette ►
 glossary_c/caviar.jpg  Chateau_Bottled : wine bottled at the château where it was grown and made. Usually this means a superior wine, one with a distinct flavor of its own. Other wines are the result of grapes grown in a region and brought together at the vintner’s for handling. The results are less distinguished, though these regional wines may be very good.


 Chauquehue : Blue corn meal much thicker than atole. Served with red chile with pork or spareribs in place of potatoes or rice.
 glossary_c/veg-chayote.jpg  Chayote : The chayote (Sechium edule), also known as sayote, tayota, choko, chocho, chow-chow, christophine, mirliton, and vegetable pear, is an edible plant that belongs to the gourd family...
 glossary_c/caviar.jpg  Cheddar : a firm cheese made from whole cow's milk (generally pasteurized) produced principally in Wisconsin, New York and Vermont; ranges from white to orange in color and its flavor from mild to very sharp
 glossary_c/caviar.jpg  Cheese: dairy products made from milk curds separated from the whey; numerous varieties are found worldwide.

  Cheesecake : a rich, smooth dessert made by blending cream cheese, cottage cheese or ricotta with sugar, eggs and other flavorings, then baking; usually prepared in a springform pan dusted with cookie crumbs or ground nuts; the baked dessert is often topped with sour cream or fruit.                Recipes ►

    cheese cake fantaisy ►

  Chef (Celebrity) : listing
 glossary_c/caviar.jpg  Chef_de_Cuisine : A chef is a person who cooks professionally. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen, the executive chef...
 glossary_c/caviar.jpg  Chef_de_Partie : ..also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants...
 glossary_c/caviar.jpg  Chef_de_Rang : The dining room is separated into sections called rangs. Each rang is supervised by this person to coordinate service with the kitchen
 glossary_c/fruit-cherimoya.GIF  Cherimoya : The name originates from the Quechua word chirimuya, which means "cold seeds," because the plant grows at high altitudes and the seeds will germinate at higher altitudes... The fruit is fleshy and soft, sweet, white in color, with a sherbet-like texture, which gives it its secondary name, custard apple....
 glossary_c/fruit-cherrynice.jpg  Cherry : The word "cherry" comes from the French word "cerise", which comes in turn from the Latin words cerasum and Cerasus....      Recipes ►
 glossary_c/herb-Chervil.jpg  Chervil : Sometimes referred to as "gourmet's parsley", chervil is used to season poultry, seafood, and young vegetables. It is particularly popular in France, where it is added to omelettes, salads and soups. More delicate than parsley, it has a faint taste of liquorice.

  Chestnut : The fruit can be peeled and eaten raw.. Another method of eating the fruit involves roasting (which does not require peeling).

As with any method of cooking with the exception of boiling, roasting requires scoring the fruit beforehand to prevent undue expansion and "explosion" of the fruit. Once cooked, its texture is similar to that of a baked potato, with a delicate, sweet, and nutty flavour....     Recipes ►

 glossary_c/caviar.jpg  Chewing_Gum : is a type of confection product, or traditionally made of chicle, a natural latexsynthetic rubber known as polyisobutylene,...


 Chicharrones :  (Cracklings) Pieces of fat cooked slowly until lard is rendered out. Lightly salted, may be served as a warm or cold hor d'oeuvre.

 glossary_c/caviar.jpg  Chicken : one of the principal USDA-recognized kinds of poultry; any of several varieties of common domestic fowl used for food as well as egg production; has both light and dark meat and relatively little fat.
 glossary_c/caviar.jpg  Chicken_Broiler_fryer : a chicken slaughtered when 13 weeks old; has a soft, smooth-textured skin, relatively lean flesh, flexible breastbone and an average market weight of 3.5 pounds (1.5 kg).
 glossary_c/caviar.jpg  Chicken_Roaster : a chicken slaughtered when 3 to 5 months old; has a smooth-textured skin, tender flesh, a less flexible breastbone than that of a broiler and an average market weight of 3.5 to 5 pounds (1.5 to 2 kg).

  Chickpea : native to the Mediterranean region; has a buff color, firm texture and nutty flavor; used in Mediterranean and Middle Eastern cuisines in soups, stews and salads, it is also roasted and eaten as a snack; also know as ceci and garbanzo beans .

Dried chick peas need a long cooking time (1-2 hours) but will not easily fall apart when cooked longer. If soaked for 12-24 hours before use, cooking time can be considerably shortened (30 mins).

Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour..   Many popular Indian dishes are made with chickpea flour..    In India unripe chickpeas are often picked out of the pod and eaten as a raw snack and the leaves are eaten as a green vegetable in salads...  

Flower Seeds

 glossary_c/lettuce-chicory.jpg  Chicory Green :

  Chicory Root : The cultivated forms are grown for their leaves (var. foliosum), or for the roots (var. sativum), which are baked, ground, and used as a coffee substitute and additive

 Chicory may be grown for its leaves, eaten raw as a salad. It is generally divided into three types of which there are many varieties; Radicchio / Sugarloaf / Belgian Endive


 Chicos : Dried sweet corn used whole or crushed in a seasoned stew.


 Chiko Roll : is an Australian savoury snack .... It was inspired by the Chinese egg roll and spring rolls and was designed to be able to be eaten with one hand whilst drinking a beer with the other. The Chiko roll consists of boned mutton, celery, cabbage, barley, rice, carrot and spices in a tube of egg, flour and dough which is then deep-fried.
 glossary_c/caviar.jpg  Chiffonade : finely cut vegetable strips used to garnish soups, raw, or simmered in butter. Lettuce and sorrel often are used in this manner.


 Chilaquilles : Called tortilla hash or poor man's dish. Includes leftover tortillas fried until crisp and combined with chile, eggs, jack or sharp cheddar cheese, and red chile sauce.
 glossary_c/caviar.jpg  Chili_(Chile)_Powder : pure ground dried chiles; depending on the variety used, its flavor can range from sweet and mild to pungent and extremely hot and its color from yellow-orange to red to dark brown; used as a flavoring.

  Chili_Pepper ; Though chilis may be thought of as a vegetable, their culinary use is generally as a spice. It is the fruit that is usually harvested...      They originate in the Americas; they are now grown around the world because they are widely used as spices or vegetables in cuisine, and as medicine...

Chili; Chili (Chile) Pepper; Hot Pepper - the fruit of various plants of the capsicum family; a chile can have a mild to fiery hot flavor (caused by the capsaicin in the pepper's placental ribs) with undertones of various fruits or spices.  A fresh chile is usually yellow, orange, green or red, and its shape can range from thin, elongated and tapering to conical to nearly spherical; a dried chile, which is sometimes referred to by a different name than its fresh version, is usually more strongly flavored and darker colored.


Chile Caribe : Red chile pods blended with water to a puree and seasoned. Used in such dishes as carne adovada.


Chile Con Queso : Melted cheese dip seasoned with chile and served with tostados.
 glossary_c/caviar.jpg  Chiles_Rellenos : hot green peppers stuffed with cheese and dipped in batter and fried.
 glossary_c/caviar.jpg  Chilled : a food that has been refrigerated, usually at temperatures of 30 to 40*F(-1 to +4*C).
 glossary_c/caviar.jpg  Chipotle : a dried, smoked jalapeño; this medium-sized chile has a dull tan to dark brown color with a wrinkled skin and a smoky, slightly sweet, relatively milk flavor with undertones of tobacco and chocolate.
 glossary_c/caviar.jpg  Chipolata : common name for a tiny sausage, this originally described a garnish  of chestnuts, glazed vegetables, and small sausages.
 glossary_c/caviar.jpg  Chitterlings : part of the small intestine of a pig, cooked.
 glossary_c/herb-chives.jpg  Chives : the smallest species of the onion family. They are referred to only in the plural, because they grow in clumps rather than as individual plants....

  Chocolate : roated, ground, refined cacao beans used as a flavoring, confection or beverage                               Recipes ►

 glossary_c/caviar.jpg  Chocolate_White : a confection made of cocoa butter, sugar  and flavorings; does not contain cocoa solids.           Mousse ►
  Cholesterol : ..Although cholesterol is essential for life, high levels in circulation are associated with atherosclerosis. ..The name cholesterol originates from the Greek chole-bile) and stereos (solid), and the chemical suffix -ol for an alcohol,... (

  Chop : to cut into pieces of roughly the same size, either small (finely chopped) or larger (coarsely chopped).

Also, rib section of beef, lamb, pork, or other animals.


  Chopsticks : ..are a pair of small, equal-length, tapered sticks. They are used as the traditional eating utensils of China, Japan, Korea, Taiwan, and Vietnam. Generally believed to have originated in ancient China, they can also be found in some areas of Tibet and Nepal that are close to Han Chinese populations....

 glossary_c/caviar.jpg  Chorizo : Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika used. There are hundreds of regional varieties of Spanish chorizo, both smoked and unsmoked...

  Choux_Pastry : Also called choux paste, pâte à choux and cream-puff pastry, this special pastry is made by an entirely different method from other pastries.

The dough, created by combining flour with boiling water and butter, then beating eggs into the mixture, is very sticky and pastelike. During baking, the eggs make the pastry puff into irregular domes (as with cream puffs). After baking, the puffs are split, hollowed out and filled with a custard, whipped cream or other filling. Besides cream puffs ,  choux pastry is used to make such specialties as éclairs, gougère and profiteroles.     Recipes ►

 glossary_c/caviar.jpg  Chowder : ..The most accepted etymology for the word chowder comes from the pot in which it is cooked. The French word chaudron translated means "a pot," developed from chaud, "hot" (also related to the Latin calderia and English cauldron). The word "chowder" is a New England word that came from Newfoundland, where Breton fishermen — who would throw portions of the day's catch and other available foods into a large pot...
  Chutney : from the Hindi chatni, it is a condiment made from fruit, vinegar, sugar and spices; its texture can range from smooth to chunky and its flavor from mild to hot.

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  Cicely : Its leaves are sometimes used as a herb, with a rather strong taste reminiscent of anise; it is used mainly in Germany and Scandinavia. Like its relatives anise, fennel, and caraway, it can also be used to flavor aquavit.
 glossary_c/caviar.jpg  Cider_Vinegar : vinegar of unprocessed apple cider.

  Cilantro : also known as Chinese parsley. The leaves have a very different taste from the seeds, with citrus-like overtones. Some people perceive an unpleasant "soapy" taste or a rank smell and avoid eating the leaves..  

The fresh leaves are an essential ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican salsas and guacamole...

 glossary_c/herb-cinnamon.jpg  Cinnamon native to Sri Lanka and India; Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavoring material....
ChineseVietnam Ceylan
glossary_c/herb-cinnamon_chinese.jpgglossary_c/herb-cinnamon_vietnamese.jpg glossary_c/herb-cinnamon_ceylan.jpg
  Cinnamon Cup Mushroom : or Crucibulum  ; Fruiting bodies light tan to cinnamon-colored, cup- or crucible-shaped, and typically 1.5–10 mm wide by 5–12 mm tall.
 glossary_c/caviar.jpg  Citric_Acid : an organic acid common to citrus fruits and used in preserving, retaining color or flavoring drinks . 
 glossary_c/caviar.jpg  Citron : a fruit likened to an overgrown knobbly lemon, it is famed for its peel, which is used in marmalades, candies and fruit cakes.

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  Clarified_Butter : butter that has been melted and chilled. The solid is then lifted away from the liquid and discarded.
 glossary_c/caviar.jpg  Clarify : to make a liquid clear and free of sediment. Clarification heightens the smoke point of butter. Clarified butter will stay fresh in the refrigerator for at least 2 months.
 glossary_c/fruit-clementine.jpg  Clementine : ..Clementines separate easily into eight to fourteen juicy segments. They are very easy to peel, like a tangerine, but lack the tangerine's seeds. Clementines are also known as seedless tangerines, although occasionally they do contain seeds...
glossary_c/caviar.jpg  Cloche : A restaurant's bell-shaped cover for a plate of food, to retain warmth

  Clove : .. native to Indonesia and used as a spice in cuisine all over the world.    The English name derives from Latin clavus 'nail' (also origin of French clou 'nail') as the buds vaguely resemble small irregular nails in shape.

.. Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong, they are used sparingly...

 Fresh >>



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 glossary_c/caviar.jpg  Coarsely_Chop : to cut food into small pieces, about 3/16 inches (1/2 cm) square.
 glossary_c/caviar.jpg  Coat : to cover a food completely with an outer "coating" of another food or ingredient.

  Cocoa_Powder : a brown, unsweetened powder produced by crushing cocoa nibs and extracting most of the fat (cocoa butter); it is used as a flavoring; also known as unsweetened cocoa.

Cocoa Powder, Dutch process - coca powder that has been treated with an alkali to neutralize its natural acidity; darker and milder than a nonalkalized powder.



  Cobbler : a deep-dish fruit pie with a top crust of biscuit dough.       Recipe ►

Also, a tall drink made of rum, whiskey or claret and garnished with citrus slices or mint or fennel.

 glossary_c/caviar.jpg  Cockle : a small mollusk related to the oyster, usually eaten boiled with condiments or in a sauce.
 glossary_c/caviar.jpg  Cocktail : an appetizer (fotos) ; either a beverage or a light, highly seasoned food served before meal.
 glossary_c/fruit-coconut.GIF  Coconut : The term coconut refers to the seed of the coconut palm. An alternate spelling is cocoanut.   The coconut palm is grown throughout the tropical world, for decoration as well as for its many culinary and non-culinary uses; virtually every part of the coconut palm has some human uses...
 glossary_c/caviar.jpg  Coconut_dried : the shredded or flaked flesh of the coconut; often sweetened; also known as copra.

  Coconut_Milk_&_Cream : Are sometimes called for in recipes, particularly in curried dishes.

Coconut milk is made by combining equal parts water and shredded fresh or desiccated coconut meat and simmering until foamy. The mixture is then strained through cheesecloth, squeezing as much of the liquid as possible from the coconut meat.

The coconut meat can be combined with water again for a second, diluted batch of coconut milk. Coconut cream is made in the same manner, but enriches the mix by using 1 part water to 4 parts coconut. Milk can be substituted for water for an even richer result. Discard the coconut meat after making these mixtures.

Coconut milk and cream also come canned and may sometimes be found frozen in Asian markets and some supermarkets. Do not confuse sweetened "cream of coconut", used mainly for desserts  and mixed drinks, with unsweetened coconut milk or cream.

 glossary_c/caviar.jpg  Cod : a large family of saltwater fish, including Atlantic cod, Pacific cod, pollock, haddock, whiting and hake; generally, they have a milk, delicate flavor, lean, white flesh and a firm texture and are available fresh, sun-dried, salted or smoked.
 glossary_c/caviar.jpg  Coddling :  gently poaching in barely simmering liquid.
 glossary_c/caviar.jpg  Coleslaw : a salad of Dutch origin made from shredded cabbage and sometimes onions, sweet peppers, pickles and/or bacon bound with a mayonnaise, vinaigrette or other dressing and sometimes flavored with herbs.
 glossary_c/lettuce-CollardGreen.jpg  Collard_Greens : The plant is commercially cultivated for its thick, slightly bitter edible leaves...   For best flavor and texture, the leaves should be picked before they reach their maximum size...    They are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens in "mixed greens"
 glossary_c/caviar.jpg  Combine : to mix two or more ingredients together.
 glossary_c/caviar.jpg  Commis : A commis is an apprentice in larger kitchens that works under a chef de partie in order to learn the station's responsibilities and operation. This may be a chef who has recently completed formal culinary training or is still undergoing training
 glossary_c/caviar.jpg  Compote : Compote is a dessert made of whole or pieces of fruit in sugar syrup. Whole fruits are immersed in water and with sugar and spices added to the dish, over gentle heat ...
 glossary_c/caviar.jpg  Condiments : seasonings that enhance the flavor of foods with which they are served.
 glossary_c/caviar.jpg  Confection : Confectionery is the set of food items that are rich in sugar ... Confectionery items include sweets, lollipops, candy bars, chocolate, Cotton candy, and other sweet items of snack food. The term does not generally apply to cakes, biscuits, or puddings which require cutlery to consume, although exceptions such as petit fours or meringues exist.
 glossary_c/caviar.jpg  Confectioners'_Sugar : refined sugar ground into a fine, white, easily dissolved powder; also known as powdered sugar and 10X sugar.

  Confit (French) is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit can last for several months. Confit is one of the oldest ways to preserve food  and is a speciality of southwestern France.

The word comes from the French verb confire (to preserve), which in turn comes from the Latin word (conficere), meaning "to do, to produce, to make, to prepare." The French verb was first applied in medieval times to fruits cooked and preserved in sugar.       Apple Confit ►

 glossary_c/caviar.jpg  Confitureor Fruit preserves refers to fruits or vegetables that have been prepared and canned for long term storage. The preparation of fruit preserves traditionally involves the use of pectin as a gelling agent, although sugar or honey may be used as well.
  Consommé : clear broth that is made from fish, meat or vegetables
 glossary_c/caviar.jpg  Convection_Cooking : convection ovens use a small fan in the rear of the oven to circulate air all around the food to cook it quickly and more evenly. Cooking times are generally reduced by 25%. Most manufacturers suggest that you reduce the cooking temperature given in the recipe by 25 degrees and bake it for the time specified.
 glossary_c/caviar.jpg  Convection_Oven : an electric oven in which heat is circulated rapidly around the cooking foods by means of a fan, resulting in fast crisping and browning.
  Converted_Rice : rice that is pressure-steamed and dried before milling to remove surface starch and help retain nutrients; has a pale beige color and the same flavor as white rice; also known as parboiled rice.
 glossary_c/caviar.jpg  Cook : A cook is a person that prepares food for consumption ... A cook is sometimes referred to as a chef, although within the professional kitchen, the terms are not exchangeable. The executive chef or sous chef is generally never referred to as a "cook" ...
 glossary_c/caviar.jpg  Cookie_Cutter is a tool to cut out cookie dough in a particular shape. They are often used for seasonal occasions when well-known decorative shapes are desired, or for large batches of cookies where simplicity and uniformity are required. Cookie cutters have also been used for, among other uses, cutting and shaping tea sandwiches.
 glossary_c/caviar.jpg  Cookie_Sheet : see cookware
 glossary_c/caviar.jpg  CookiesIn the United States and Canada, a cookie is a small, flat-baked treat, containing milk, flour, eggs, and sugar, etc. In most English-speaking countries outside North America, the most common word for this is biscuit; in many regions both terms are used, while in others the two words have different meanings—a cookie is a plain bun in Scotland,[1] while in the United States a biscuit is a kind of quick bread similar to a scone.      some ►
 glossary_c/caviar.jpg  Cooking Cooking is the process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food .                  The process encompasses a vast range of methods, tools and combinations of ingredients to alter the flavor, appearance, texture, or digestibility of food. Factors affecting the final outcome include the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking.
 glossary_c/caviar.jpg  Cookware : and bakeware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven. Some utensils are both cookware and bakeware.
 glossary_c/caviar.jpg  Cool :
 glossary_c/caviar.jpg  Cooling_Rack :
 glossary_c/caviar.jpg  Coq_au_Vin : is a French fricassee of rooster cooked with wine, lardons, mushrooms, and optionally garlic. Older roosters are traditionally used because they contain a lot of connective tissue, which creates a richer broth when cooked ...   Pot Pie ►
 glossary_c/caviar.jpg  Coral : Scallops are a popular type of shellfish in both Eastern and Western cooking. They are characterised by having two types of meat in one shell: the adductor muscle, called "scallop" which is white and meaty, and the roe, called "coral", which is red or white and soft.

  Cordon_Bleu : two slices of Wiener Schnitzel (or one with a pocket) filled with cheese and a slice of ham

 Le Cordon Bleu, international group of hospitality management and cooking schools teaching French cuisine

 glossary_c/caviar.jpg  Core :  The single seed in the center of a cherry, peach, plum, olive, avocado or other fruit center like apple or pear
 glossary_c/caviar.jpg  Corked / CorkyCork taint is a broad term referring to a wine fault characterized by a set of undesirable smells or tastes found in a bottle of wine, especially spoilage that can only be detected after bottling, aging and opening ...
 glossary_c/herb-coriander.jpg  Coriander :   It is also known as cilantro, particularly in the Americas. Coriander is native to southwestern Asia and west to North Africa  ...  All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking.
 Coriander >>>
VietnamLong Plant

  Corn : Sweet corn , also called indian corn, sweetcorn, sugar corn, pole corn, or simply corn, is a variety of maize with a high sugar content...

 glossary_c/caviar.jpg  Corn_Flour : may be:
  • Cornmeal, flour ground from dried corn
  • Cornstarch, the white, powdered starch of the maize grain; in UK usage, cornflour normally has this particular meaning.
  • Masa harina, the flour of hominy
  • Wheaten starch, in Australia.
 glossary_c/caviar.jpg  Corn_Oil is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil.   It is also a key ingredient in some margarines.   Corn oil has a milder taste and is less expensive than most other types of vegetable oils.
 glossary_c/lettuce-cornsalad.gif  Corn Salad : Like other formerly foraged greens, corn salad has many nutrients, including three times as much Vitamin C as lettuce, beta-carotene, B6, B9, Vitamin E, and omega-3 fatty acids.
 glossary_c/lettuce-cornshoot-micro.jpg  Corn Shoots :
 glossary_c/caviar.jpg  Corn_Syrup :   is a syrup, made using cornstarch as a feedstock, and composed mainly of glucose. A series of two enzymatic reactions are used to convert the corn starch to corn syrup. Its major uses in commercially-prepared foods are as a thickener, sweetener, and for its moisture-retaining  properties which keep foods moist and help to maintain freshness.
 glossary_c/caviar.jpg  Corned : The "corn" in "corned beef" refers to the "corns" or grains of coarse salts used to cure it.
 glossary_c/caviar.jpg  Corned_BeefIn the U.S. and Canada, corned beef has two meanings. One refers to a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine. The other use of the term refers to a tinned product generally found with canned goods on supermarket shelves
 glossary_c/caviar.jpg  CornichonThe Gherkin (French cornichon) is a fruit similar in form and nutritional value to a cucumber. They are usually picked when 3 to 8 cm (1 to 3 in) in length and pickled in jars or cans with vinegar (often flavoured with herbs, particularly dill) or brine to become a pickled cucumber.
 glossary_c/caviar.jpg  Cornmeal :   is flour ground from dried corn . In the United States it is also called cornflour. (In the United Kingdom, the word cornflour denotes cornstarch.)
 glossary_c/caviar.jpg  Cornstarch or cornflour, is the starch of the corn (maize) grain ... It is also used as a thickening agent in soups and liquids ...
 glossary_c/caviar.jpg  Cotriade (Kaoteriad in Breton) is a fish stew specialty from the French province of Brittany that is made with different kinds of fish, as well as potatoes.
 glossary_c/caviar.jpg  Coulis is a form of thick sauce made from puréed and strained vegetables or fruits.
 glossary_c/caviar.jpg  Coulibiac in French cuisine, is a fish pie made with salmon or sturgeon combined with buckwheat, hard-boiled eggs, mushrooms, scallions, wine, herbs, and spices, and served in a brioche or puff pastry, and served as a first or main course. It can be large or small, and is classically oval in shape ... Russian origin ...
 glossary_c/caviar.jpg  Court_Bouillon : is a flavored liquid for poaching or quick-cooking foods. Nowadays, it is usually mentioned in connection with fish and seafood, but it is also used for poaching vegetables, eggs, and delicate meats such as cockscombs, sweetbreads, and the like ...
 glossary_c/caviar.jpg  Couscous Couscous or kuskus as it is known in Morocco, Algeria, Tunisia, Libya and Egypt ... Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone, flavoured or plain, warm or cold, as a dessert or a side dish.

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 glossary_c/fruit-cranberry.jpg  Cranberryare low, creeping shrubs or vines up to 2 m long and 5 to 20 cm in height ... Cranberries are a major commercial crop in certain American states and Canadian provinces ... Most cranberries are processed into products such as juice, sauce, and sweetened dried cranberries (e.g. Craisins) ... Cranberry sauce is regarded an indispensable part of traditional American and Canadian Thanksgiving menus and European winter festivals.
 glossary_c/bean-Cranberry.jpg  Cranberry Beans :
 glossary_c/caviar.jpg  Crayfish crawfish, or crawdads are freshwater crustaceans resembling small lobsters, to which they are related ... The name "crayfish" comes from the Old French word escrevisse (Modern French écrevisse)
glossary_c/caviar.jpg  CreamCream (including light whipping cream) is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization ... Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Irish cream is an alcoholic liqueur which blends cream with whiskey and coffee ...
  Cream_to : Creaming is used to refer to several different culinary processes.
 glossary_c/caviar.jpg  Cream_Cheeseis a sweet, soft, mild-tasting, white cheese, defined by the US Department of Agriculture as containing at least 33% milkfat ... Cream cheese is not naturally matured and is meant to be consumed fresh ... the first cream cheese was made in New York in 1872 by an American dairyman William Lawrence. In 1880, ‘Philadelphia’ was adopted as the brand name, after the city that was considered at the time to be the home of top quality food.
 glossary_c/caviar.jpg  Cream_Puff :  A profiterole or cream puff is a popular choux pastry. Choux paste is baked into small round puffs that are served cold with a sweet filling and sometimes a topping. The usual fillings are whipped cream and pastry cream, however cream containing alcohol is not uncommon. The puffs may be left plain or cut to resemble swans or decorated with chocolate sauce, caramel, or a dusting of powdered sugar.     Recipes ►
 glossary_c/caviar.jpg  Cream_Whipped : The term "whipped cream" refers to cream that has been beaten until it is light and fluffy ... Cream containing 30% or more fat can be mixed with air ...
 glossary_c/caviar.jpg  Cream_of_Tartar : Potassium bitartrate, also known as potassium hydrogen tartrate, has formula KC4H5O6. It is a byproduct of winemaking. In cooking it is known as cream of tartar. It is the potassium acid salt of tartaric acid.
 glossary_c/caviar.jpg  Crème_Fraîche : is the Western European counterpart to sour cream. Originally a French product, today it is available in many countries. It is traditional to France, Belgium, the Netherlands, and the Scandinavian countries... Crème fraîche is a soured cream containing about 28% milk fat. It is slightly soured with bacterial culture, but is less sour, and thicker, than sour cream.
 glossary_c/caviar.jpg  Crêpes While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and it is considered a national dish. In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury fillings.   Recipes ►



  Cresses :
 glossary_c/veg-mushroom-crimini_silo.gif  Crimini Mushroom : Agaricus bisporus is known by many names, several of which refer to different stages: "button mushroom" when sold, collected, or eaten in young, unopened form, "crimini mushroom" or "baby bella" as an immature portobello, or "portobello mushroom" as a large, brown, mature mushroom. It is known as the champignon de Paris in France. It is also often called simply "champignon" (the french word for "mushroom") in several languages.
 glossary_c/caviar.jpg  Crimping : Grain crimping or moist grain crimping is an agricultural technology, an organic way to preserve feed grain into livestock fodder by fermentation.

Crimped grain brings health benefits to the animals and economical benefits such as cost savings and increased meat or milk production to the farmer.


  Croissanta buttery flaky pastry, named for its distinctive crescent shape. It is also sometimes called a crescent or crescent roll. Croissants are made of a leavened variant of puff pastry by layering yeast dough with butter and rolling and folding a few times in succession, then rolling. ..................  Origin          Recipe ►

 glossary_c/caviar.jpg  Crookneck_Squashyellow crookneck squash is a variety of summer squash (species Cucurbita pepo) with bumpy, yellow skin and sweet flesh. The taste is closer to winter squashes than to summer squashes, although it is a short-season bearer.
 glossary_c/caviar.jpg  Croquette : A croquette is a small fried food roll containing usually as main ingredients mashed potatoes, and/or minced meat (veal, beef, chicken, or turkey), shellfish, fish, vegetables, and soaked white bread, egg, onion, spices and herbs, wine, milk ... The croquette (from the French croquer, “to crunch”) was a French invention that gained world-wide popularity, both as a delicacy and as a fast food.        Sweet Cromesquis & Beignets ►
 glossary_c/veg-crosne.jpg   CrosnesThe flavor of the tubers is delicate and delicious — they can be treated as jerusalem artichokes in cooking. It is used as a vegetable, in salad compositions, but more so as a garnish.
 glossary_c/caviar.jpg  Croûtonsare small pieces of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads, notably the Caesar salad, as an accompaniment to soups, or eaten as a snack food. The word crouton is derived from the French croûton, itself derived from croûte, meaning "crust".
 glossary_c/caviar.jpg  Crudités are traditional French appetizers comprising sliced or whole raw vegetables which are dipped in a vinaigrette or another dipping sauce. Crudités often include celery sticks, carrot sticks, bell pepper strips, broccoli, cauliflower, and asparagus spears.
 glossary_c/caviar.jpg  CrullerA traditional cruller (or twister) is a twisted, oblong, fried pastry made of dough somewhat like that of a cake doughnut, often topped with plain powdered sugar; powdered sugar mixed with cinnamon; or icing.

The name can also refer to the French cruller, a fluted, ring-shaped doughnut made from choux pastry with a light airy texture.

 glossary_c/caviar.jpg  CrumbBreadcrumbs or bread crumbs (regional variants: breading, crispies) are small particles of dry bread, which are used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to meatloaves and similar foods.
 glossary_c/caviar.jpg  Crumpet a savoury/sweet bread snack made from flour and yeast. It is eaten mainly in the United Kingdom, but also in the nations of the Commonwealth.
 glossary_c/caviar.jpg  Crustacean(Crustacea) are a very large group of arthropods, comprising almost 52,000 described species ... They include various familiar animals, such as crabs, lobsters, crayfish, shrimp, krill and barnacles.   The majority of them are aquatic, living in either marine or fresh water environments, but a few groups have adapted to life on land, such as terrestrial crabs, terrestrial hermit crabs and woodlice.    Crustaceans are among the most successful animals, and are as abundant in the oceans as insects are on land.
 glossary_c/caviar.jpg  Crystallizethe (natural or artificial) process of formation of solid crystals precipitating from a solution, melt or more rarely deposited directly from a gas. Crystallization is also a chemical solid-liquid separation technique, in which mass transfer of a solute from the liquid solution to a pure solid crystalline phase occurs.

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 glossary_c/caviar.jpg  Cube_Steak a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat mallet, or use of an electric tenderizer... his is the most common cut of meat used for chicken fried steak.
 glossary_c/veg-cucumbers.gif  Cucumber a creeping vine that roots in the ground and grows up trellises or other supporting frames, wrapping around ribbing with thin, spiraling tendrils. The plant has large leaves that form a canopy over the fruit.

  Cumin : The English "cumin" derives from the French "cumin", which was borrowed indirectly from Arabic Kammon via Spanish comino during the Arab rule in Spain in the 15th century...

 Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color, like other members of the Umbelliferae family such as caraway, parsley and dill...


  Cupcake : In the early 19th century, there were two different uses for the name "cup cake" or "cupcake". In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in

The other kind of "cup cake" referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups

 glossary_c/caviar.jpg  Curaçaoa liqueur flavored with the dried peels of the laraha citrus fruit, grown on the island of Curaçao. A non-native plant similar to an orange...
 glossary_c/caviar.jpg  Curd :   a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion (called whey).
 glossary_c/caviar.jpg  Curing : refers to various food preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, sugar, nitrates or nitrite. Many curing processes also involve smoking.

  Curry : is the English description of any of a general variety of spiced dishes, best known in Asian cuisines, especially South Asian cuisine.

  Curry powder, also known as masala powder, is a spice mixture of widely varying composition developed by the British during the days of the Raj as a means of approximating the taste of Indian cuisine at home.



Curry Leaves   |   Powder

 glossary_c/caviar.jpg  Custarda range of preparations based on milk and eggs. Most commonly, custard refers to a dessert or dessert sauce, but custard bases are also used for quiches and other savoury foods. As a dessert, it is made from a combination of milk or cream, egg yolks, sugar, and vanilla. Sometimes flour, corn starch, or gelatin are also added.     Recipes ►
 glossary_c/caviar.jpg  Customer : also client, buyer or purchaser is the buyer or user of the paid products of an individual or organization, mostly called the supplier or seller.

  Cut :

 see also all the other meanings of the word

 glossary_c/caviar.jpg  Cut_in_/_to
 glossary_c/caviar.jpg  Cutleryrefers to any hand implement used in preparing, serving, and especially eating food in the Western world.
  Cutlet : (derived from French côtelette, côte ("rib")) refers to:
  1. a thin slice of meat from the leg or ribs of veal, pork, or mutton (also known in various languages as a côtelette, Kotelett, or cotoletta.)
  2. a fried cutlet
  3. a croquette made of minced meat
  4. various preparations using fried cutlets or croquettes
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