TOP TIPS
Glossary
Welcome to our TASTE glossary, where you can find explanations of common
cooking terms, ingredients, and techniques used in our recipes.
- Cambozola
- Camembert
- Canola oil
- Cape Malay Chaat Masala
- Caramalize
- Caraway
- Carbonnade
- Carte, À la
- Cartouche
- Carving knife
- Cashel
- Cassoulet
- Cavalo nero
- Celeriac
- Cellophane noodles
- Cep (also cèpe)
- Ceviche
- Châteaubriand
- Chakalaka
- Chapons
- Charcuterie
- Charring
- Chaud-froid
- Chavroux
- Cheddar with olives, basil and sundried tomatoes
- Cheesecloth
- Cheeses
- Chef’s knife
- Chermoula
- Chevin
- Chickpeas
- Chiffonade
- Chiffonnade
- Chimichurri sauce
- Chinois
- Churn
- Cilantro
- Clarify
- Clotted cream
- Coagulation
- Cocannon
- Coddling
- Compound sauces
- Comte AOC cheese
- Concasse
- Confectioners’ sugar
- Confit
- Consommé
- Convection oven
- Coppa
- Corn syrup
- Coulis
- Court Bouillon
- Couverture chocolate
- Crème Diplomat
- Crème fraîche
- Cream cheese
- Creamed coconut block
- Creaming,method
- Creamy Lancashire
- Creme Patissiere
- Cremezola
- Crimp
- Croûte, En
- Crumbing
- Crush
- Cumin
- Cut in, method
- Cutting and folding, method
