Cooking & Recipes Glossary: C

cactus paddle: A pad, or stem, of a prickly pear cactus, which is used in Mexican cuisine. Also called nopales.

cajeta: Light brown, milky Mexican caramel sauce.

cake strips: Strips of aluminum-coated fabric that you soak in water and wrap around the outside of a cake pan, which slows the heat that reaches the perimeter and cooks the cake more evenly.

cake tester: A needle-thin tool with which you pierce the cake to test for doneness. If the tester comes out free of sticky batter, the cake is done.

calamari: Squid cooked as food, especially as an Italian dish.

candied: Cooked in or with sugar or syrup to preserve, glaze, or encrust.

candy thermometer: A special thermometer, sometimes encased in a protective stainless steel cage that measures the heat of sugar syrup.

canning kettle: A large pot, usually made of porcelain-coated steel or aluminum, that holds a maximum of 21 to 22 quarts of water, has a fitted lid, and uses a rack to hold jars. Used in water-bath canning.

caper: Pickled flower buds of the caper bush.

capicola: A traditional Italian cold cut made from pork shoulder or neck, and dry-cured whole.

capon: A 6- to 9-pound castrated male chicken. Excellent as a roasting chicken because of its abundance of fat.

carafe: A glass bottle used for serving wine, water, or coffee.

caramelize: To cook food until the natural sugars cause the exterior to brown.

carmine: Red food coloring made from ground-up insects; also called carmine cochineal or carmine acid.

carnitas: In Mexican cuisine, pork or beef chunks simmered in lard and then braised or roasted. Notable for being tender and succulent on the inside and crispy on the outside.

carob: The dried and roasted pulp of the tropical carob tree, ground into powder which is used to replace cocoa in baked goods and candies.

carve: To cut large pieces of meat into portions appropriate for serving.

casein: The protein found in milk.

cast iron: Iron that’s been melted and formed in pan-shaped molds (or casts).

celiac disease: A genetic intolerance to gluten which triggers an autoimmune response when gluten is eaten.

chai: An Indian (South Asian) drink served hot that combines tea, milk, spices, and herbs.

challah: A braided Jewish egg bread.

char: To burn slightly, or scorch.

char siu: A thick, sweet and savory sauce used on Chinese roast pork; cooked pork seasoned with this sauce.

chayote: Pale green, pear-shaped squash that has a bland taste; common in Mexico.

cheesecake: A kind of cake made with cottage cheese or cream cheese, usually baked with a bottom crust of crumbs.

chef’s knife: A quality knife that’s generally 10 to 12 inches long and can be used for all sorts of chopping, slicing, dicing, and mincing.

cherry pitter: A device (which looks suspiciously like a painful dental tool) designed to remove pits from cherries.

chickpea: A type of round bean that’s a gold color and has a mild, nutty flavor; also called a garbanzo bean.

chili: A thick, stewlike concoction of beef or other meat in a tomato base with chili powder and typically onions, peppers, and legumes such as kidney or pinto beans.

chinois: A French fine-mesh strainer that has a conical shape; often used to strain stock.

chive: An herb that has a delicate mild onion flavor.

cholesterol: A waxy substance the body produces naturally. It collects on the walls of arteries, making it difficult for blood to flow.

chop: 1. (verb) To cut food into small pieces by using a knife or food processor. 2. (noun) An individual cut of meat.

chowder: A typically thick and chunky fish soup, usually with vegetables such as potatoes.

chutney: A relish made of fruits, spices, herbs, and sugar, with vinegar or lemon juice.

chu-toro: A choice, marbled, milky pink cut of tuna with a desirably high fat content, used in sushi. Has a very rich taste and buttery texture. Comes from the belly of the fish.

cigars: Cigar-shaped Moroccan Jewish pastry that’s rolled and fried.

cobbler: Deep-dish fruit dessert in which sweetened fruits are topped with a biscuit dough before baking.

colander: Usually bowl-shaped perforated pan for draining off liquids, such as when washing vegetables.

compote: Sweetened stewed fruit.

confectioners’ sugar: A fine powdered sugar cut with cornstarch that’s used for cake icings or to powder cakes and cookies; also called powdered sugar.

conserve: 1. (verb) To reduce waste or to save; to make fruit into preserves. 2. (noun) A sweet spread that usually contains two fruits mixed with sugar and nuts.

consommé: Broth that’s completely clear of grease and impurities by straining it through layers of cheesecloth.

contorno: A component of a traditional Italian meal. A platter of vegetables, usually accompanying the main course as a side dish.

convection oven: An oven that has a small fan in the rear which circulates air all around the food to cook it rapidly and evenly.

cornstarch: A thickening agent (100 percent refined starch) sometimes used in place of flour.

crème brûlée: A rich custard covered with a crust of caramelized sugar.

cream of tartar: A byproduct of winemaking, also known as potassium acid tartare, used to leaven baked goods or as a stabilizer for whipped egg whites.

crimp: To press together with your fingers or a fork and seal the rim of a double-crust pie to form a double thickness of dough that you can then shape into a decorative pattern.

crisper drawer: A drawer in a refrigerator (usually near the bottom) designed to keep vegetables and fruits fresher for longer periods of time.

crock: A highly glazed, thick, usually round or oval ceramic stoneware pot.

crystallize: To cause sugar particles to lump together when the liquid they’re mixed with can’t absorb any more sugar.

curdle: To coagulate or congeal; usually used in reference to milk or other dairy products.

custard: A mixture consisting of eggs, milk or cream, sugar, and flavorings that thickens or sets (because of the eggs) when cooked.

cutting board: A durable board (sometimes made of wood, glass, or plastic) on which you place foods to cut them.