Glossary

Chicken Leg

The attached drumstick and thigh.

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Chicken Quarter

A quarter of the chicken and may be the leg or breast quarter. The leg quarter contains the drumstick, thigh and portion of the back. The breast quarter contains the breast, wing and portion of…

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Chiffon Cake

Chiffon cakes are moist, light and airy, with a springy texture similar to a sponge cake and the rich flavor of a butter cake. Although prepared similarly to a butter cake, a chiffon cake uses oil…

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Chili

A hearty dish usually made with tomatoes and chili powder, but some chili dishes are white. The variations on chili seem endless. A chili can be mild or hot, have ground beef, stew meat, sausage,…

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Chill

To cool foods to below room temperature (40° or less) by placing in the refrigerator, freezer or an ice bath.

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Chop

To cut foods into 1/4-inch to 1/2-inch pieces.

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Chowder

A chunky, thick, rich soup frequently made with seafood or vegetables (such as corn), but it can be made with other meat. Chowders have a milk or cream base and may be thickened with flour.

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Clarify

To remove sediment and suspended particles from a liquid. Clarified butter has the milk solids removed, which allows the clarified butter to be heated to a higher temperature without smoking.

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Coat

To dip or roll foods in flour, sugar or a sauce until covered.

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Coats Spoon

To leave a thin, even, smooth film on the back of a metal spoon. This is a doneness test for stirred custards.

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