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 Cooking Terms Explained

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Cabinet Cake A pudding which is made from cubes of bread or cake, butter and raisins. Often served with custard, it is cooked by steaming it in a mould.

Cake Gâteau - this is generally a mixture of flour dried fruits with butter eggs or baking powder used to make it light, and baked in tins.

Camembert Cheese, made in the Camembert district in France.

Canapé This is a much used word for hors d'oeuvre and savoury dishes.  The word means sofa it normally consists of slices of bread cut into various sizes used plain or fried in oil or butter or even toasted.

Candid Peel This consists of the outer rind of lemons, oranges or lime coated with sugar and is used as an ingredient of minced meat for mince pies and various cakes.

Caper This is the unopened flower bud of the Caper (Capparis spinosa L.) shrub which grows wild among the rocks of Greece and Northern Africa. They are commonly pickled in salt and vinegar. They are used often as a garnish or as seasoning to add flavour to Mediterranean dishes.

Casserole This is usually a copper stewing pan it can also be a fireproof earthenware or glass pan.  

Caster Sugar (also known as superfine) A fine grained sugar which dissolves quickly. Used for meringue and many cakes. Click below for our in depth superfine / caster sugar article.

Caviar This is the salted roe (fish eggs) of sturgeon Caviar contains twice the nutriment of almost all meats.

Cayenne Pepper This pepper is made from pods of different varieties of chilli peppers. It's hot, so use sparingly. Commonly used to flavour many dishes especially fish, vegetable and cheese dishes.

Châteaubriand This dish of a double fillet steak which is called after Viscount Francois Auguste who favoured this very much.

Chicken Stock Chicken stock is made by simmering the leftover parts of a chicken. Virtually all the leftover parts can be used. Frequently, the bones, neck and giblets are used because they are inedible in most recipes.

As well as chicken, the addition of any edible vegetables and herbs will greatly enhance the flavour. Flavour with salt and pepper to taste and simmer for 2½ hours. Finally, pour the mixture through a sieve. Real chicken stock adds flavour to a dish that stock cubes can never match.

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