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Terms in Chefs Reference

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Caramelize
To sprinkle food with a small amount of sugar and saute or grill until browned. To heat sugar until it forms a caramel.
Carve
To slice meat across the grain for serving.
Chiffonade
Finely shredded leaf vegetables or herbs.
Chop
To cut food into pieces. Can range from small to large in size.
Chutney
(चटनी; চাটনী) Chutney (Urdu: چٹنی), is a term for a variety of sweet and spicy condiments, usually involving a fresh, chopped primary vegetable or fruit with added seasonings. Chutney, as a More…
Clove
One small section of a segmented bulb, such as garlic. Clove is also a spice.
Core
To remove the inedible center portion of a fruit or vegetable.
Coulis
A liquid purée of fruit, vegetables or seafood. Coulis can be used as sauce or are added to soups and sauces to give body and flavour. They are named after a couloir which is a type of More…
Crudités
Raw vegetables and or fruits served as an appetiser. These are generally cut into sticks or batons or thinly sliced and seved with dips or cold sauces. Carrots, celery, peppers, red More…
Cube
To cut food into uniform 1cm (half-inch) squares.
Cure
To preserve meat by either smoking, drying, pickling or salting.
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