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C C C
| 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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