Wine Dine and Play: The Grand food and Beverage Dictionary

Part 3

The Grand Food and Beverage Dictionary
By Sean Overpeck (CFE)

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A glossary of terms used in recipes, cookbooks, wine lists, culinary journals, festival guides, and restaurants from around the world:
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…

“This glossary is large but incomplete, and it is constantly being updated and revised. I encourage you the reader as a lover of food, beer, liquor, and wine to recommend any additions or modifications to this dictionary.”

– Chef Sean, September 2013

Last Updates made on April 15, 2017 with along way to go

C-3PO's – A cereal based on the Star Wars character, C-3PO (1980s):

Cabbage:

Cabbage, sea kale:

Cabbage, swamp: see Swamp Cabbage

Cabbage Patch Kids Cereal 1980s:

Cable Car: American Wild Ale / 7.00% ABV The Lost Abbey

Cabot Cheese: Founded in 1919, the Cabot Creamery Cooperative is an American dairy agricultural marketing cooperative, wholly owned by the Agri-Mark Cooperative, a 1,200+ farm family dairy cooperative with members in New England and upstate New York producing all natural, award-winning cheeses.
Cacao: Cocoa, chocolate

Cacciatore: An Italian term for sautéed chicken that is baked with a highly seasoned (basil and oregano) tomato sauce, diced mushrooms, and chives; also sometimes referred to as hunter-style

Caccavelle: This is currently the world's largest pasta shape. One 'caccavella' measures approximately 11cm across at its widest point. Produced by Gragnano from Naples, caccavelle are usually stuffed (i.e. with Bolognese sauce or fried chopped eggplant), and covered in a simple tomato or béchamel sauce.
Cacique: In 1973 a family of Mexican immigrants in Los Angeles gathered their savings and created this company which name signifies the chief of the tribe. Their goal, to bring Latin American cheeses to the American and Canadian markets. They are the largest chorizo cheesemaker in the United States today. Their products include Queso Fresco, Queso Blanco, Panela, Asadero, Oaxaca, Cotija, Manchego, and Enchilado. Visit Cacique webpage

Cadbury: A British confectionery company owned by Mondelēz International and is the industry's second-largest globally after Mars, Incorporated. Cadbury was established in Birmingham by John Cadbury in 1824, who sold tea, coffee and drinking chocolate. The company is best known for products including the Dairy Milk chocolate, the Creme Egg,, the Flake (pictured below) and the Roses selection box.

Cadbury-Schweppes:
Caesar Cardini:

Caesar Dressing:

Caesar Salad:

Cafe au lait: A beverage consisting of equal parts of hot milk and coffee

Cafe noir: Black coffee

Café: French term for coffee

Cajun Blackening Spice:

Cajon Seasoning:

Cake:

Calabash-style shrimp and hushpuppies:

Calabaza (Tropical West Indian Pumpkin): Terms for a number of large squashes or pumpkins used in island stews and vegetable dishes. Hubbard and butternut squash are similar in flavor and make the best substitutes.

Calamari (also, Calamaretti, Calamarata): Originating from the city of Naples (‘Napoli’) in the South of Italy, resembling a squid tentacles and ring shapes. Also called calamaretti.

Calamus:

California Burrito Co.: Argentinean Chain Restaurant

California Cuisine:

California Fried Chicken: Indonesia Chain Restaurant

California rolls:

Callaloo: This leafy, spinach-like vegetable is typical prepared as one would prepare turnip or collard greens. This variety of callaloo Amaranthus viridis), better known as Chinese spinach or Indian kale, should not be confused with the callaloo found in the eastern Caribbean, which refers to the leaves of the dasheen plant.

Calories:

Cajun Cuisine:

Cajun Seasoning:

Calvados: An apple brandy from Normandy, France made from cider that has been aged for up to two years and distilled.

Calzone: the Italian word for “stocking,” is a turnover made from pizza dough, stuffed with mozzarella and ricotta cheeses (different cheeses and other ingredients such as meat and vegetables can be added), and deep-fried. In the U.S., it is often served with a marinara sauce for dipping.

Camembert: This Normandie Region, cow’s milk cheese (AOC) is one of the most famous cheeses in France. Although the cheese dates back only to the 18th century. It is named after a Norman village where there is a statue of its creator (Marie Harel). In 1855, the cheese was presented to Napoleon, introduced as from the village of Camembert. He enjoyed it very much and from that moment Camembert became known everywhere by this name. An Affinage of 21 days is legally required. It has a delicate salty taste and is famous with baguette bread. Paired with a Red Bordeaux wine or Beaujolais.

Campanelle: A great pasta for catching dribbly pasta sauces, campanelle is a creative looking type of pasta that resembles a church bell (campanelle literally translates as ‘bellblowers’).

CAMRA: The Campaign for Real Ale is an independent voluntary consumer organization that was founded in Dunquin, Ireland and is based in St Albans, England, whose main aims are promoting real ale, real cider and the traditional British pub.

Canadian Bacon: The large rib-eye muscle of the pork loin cured and smoked. It is boneless and usually lean, and not at all like the American cured bacon.

Canapé: An appetizer, toasted bread, or cracker covered with a tasty paste and garnished

Canard: French word for Duck

Candele Pasta: This word means candles in English. Candele are long hollow pasta tubes, designed to be the length of a candle. Long, large, tubular shaped. Served with Neapolitan-style ragu, and meat sauces.

Candied yams:

Candlenut:

Candy:

candy apple:

Candying: To cook certain fruits or vegetables in a heavy sweet syrup

Cannelloni: (literally ‘large reeds’) are rectangle-shapes of flat pasta that are filled - with spinach and ricotta for example - and then rolled into large tube shapes. It is then finished by smothering a sauce on top. The sheets of pasta are cut into 3½ x 4½ inch rectangles and stuffed with a variety of fillings.

Cannellini Beans: A large, white kidney bean used often in Italian cooking. They are available canned or dried.

Cannerozzetti: A relatively rare type of tubed pasta with ridges down the sides.

Cannibalism: From Caníbales, the Spanish name for the Carib people, a West Indies tribe formerly well known for their practice of cannibalism, also practiced today by the Korowai Clans in Papua, New Guinea. The most famous cases of Western cannibalism were the Donner Party, and during the Siege of Leningrad in 1942.

Cantal: Is a cow’s milk cheese (AOC) from the Auvergne Region and is one of the oldest cheeses in France, even before Roquefort and Livarot. Pliny the Elder mentioned Cantal cheese (1st Century AD). It is named after the Cantal Mountains in Auvergne where the cheese comes from. It is made from pasteurized cow’s milk, first heated at F’ and then pressed in order to expel the whey. It is then left during 8 hours as lactid acids develop in the cheese. Process continues again 3 or 4 times. Recommended with Red wine from Cotes du Rhone or Beaujolais.

Cantaloupes and Muskmelons:

Cantillon Fou' Foune: Lambic - Fruit / 5.00% ABV Brasserie Cantillon

Cap'n Crunch – Quaker Oats (1963 – present):

Cap'n Crunch's Oops! Choco Donuts – Quaker Oats (2003–2004):

Cape Cod Room: Located at the Drake Hotel in Chicago, this restaurant has been consistently named as one of America's finest dining spots since opening in 1933 and has been a holiday award winner for 35 years. SEE REVIEW

Famous Bar at the Cape Cod Room where the carving "MM" and "JD" are Marilyn Monroe and JoeDiMaggio

Capers (Capparis spinosa): Are the pickled, unopened flower buds of a Mediterranean shrub called the Caper Plant.. The buds are handpicked every day, with the smaller buds being the higher quality. They are usually pickled in vinegar or dried and salted, then packed in small green bottles. It is used generally as a tart condiment in sauces for meats, salad dressings, or in velouté sauces for poached fish.

Capon: A castrated young male chicken

Capelli D’angelo (Broken angel Hair): literally translated as ‘hairs of the angels’ it is the very thinnest type of pasta, long and very fine strands of pasta. Because of its delicacy, the pasta pairs with light tomato sauces and broths. It cooks really quickly and is usually served as a ‘primo piatto’ (first course), rather than a main.

Capellini: Translated as ‘fine hairs’, like angel hair, they thin, long strands of round pasta, only slightly thicker.

Capellini D’Angelo/Angel Hair: Very, fine, solid, cylindrical pasta.

Capellini Tagliati: Broken angel hair.

Cappelletti: Similar to, but smaller than tortellini, and originating from the Emilia Romagna region of Italy, known as ‘little hats’ in Italian, they are often served with broth.

Capsicum:

Captain: Lead server in fine dining restaurants, or lead expeditor.

Captain D's: American Chain seafood Restaurant

Captain Planet Cereal (1994):

Capunti: An interesting shaped pasta, roughly an inch and a half long that resembles an open pea pod or a small canoe.

Carrabba’s Italian Grill: American Chain Italian Restaurant

Caracole Nostradamus Brewery:

Carambola: Known as star fruit, this golden yellow fruit is grown in the West Indies, Indonesia, and Brazil. When sliced, the fruit has a star shaped. The flesh of the Carambola is juicy and highly acidic. Its taste is reminiscent of plums, grapes, and apples.

Caramel:

Caramel apple:

Caramelization or caramelisation: is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. When pure sugar is caramelized, it becomes caramel. Vegetables, peanuts, chocolate, maple syrup, and coffee are all other results of Caramelization.

Caramelizing onions: is just cooking them so they brown deeply. It is easy to do and results in cooked onions with a dark, sweet, browned caramel flavor.

Caramelized Sugar: Sugar that has been cooked until it reaches a caramel color.

Caraway Seed (Carum carvi): Caraway seeds are a member of the parsley family, and taste similar to anise, with a hint of dill. Their main use is in Rye breads, but are accompaniments to a number of German, Hungarian and Austrian cuisine.

Carbohydrate:

Cardamom:. The seeds of the pods are dried and used as a spice

Cardamom (Elettaria cardamomum): The pods of an aromatic Indian plant are a member of the ginger family, but are also found in Guatemala and Sri Lanka. In stick form, it is used for fruits and preserves. It is used for cakes, cookies, pies, and puddings. It is a very expensive spice, and is used mostly in Indian and Scandinavian cooking.

Cardoon:

Caribbean Island Cuisine:
Caribou Coffee: The company was established in 1990 by a newly married couple John and Kim Puckett. The pair was on their way to Denali National Park in Alaska when the idea of a coffee shop was created. Later gaining some money they opened their first coffee store. When the business became popular and profitable, the owners lost their interest in it and sold it to the Atlanta established Crescent Capital that changed Caribou’s name to Arcapita. However the enterprise continues serving the majority of Caribou’s stock. The chain possesses 415 locations in 16 states, being the second largest owner of non-franchised coffeehouses in the USA, after the Starbucks company.

Carles:

Carlos La Cruz:

Carme Ruscalleda:

Carmen Ramírez Degollado:

Carnegie Brewery: Sweden

Carob (Ceratonia Siliqua): Seeds and pods are edible and come from an Eastern Mediterranean evergreen tree. The ground seeds are used as a substitute for cocoa. Carob Powder is used as a food stabilizer and a darkening agent.
Carousel Snack Bars: In 1989, A&W made an agreement with this Minnesota-based chain to convert that chain's 200 locations (mostly kiosks in shopping malls) to "A&W Hot Dogs & More”.Some A&W Hot Dogs & More locations are still in operation today.
Carp: A favorite of the Chinese, French, and Germans.

Carpaccio: Originally, paper-thin slices of raw beef with a creamy sauce, invented at Harry's Bar in Venice. The term also describes very thinly sliced vegetables, raw or smoked meats, and fish.

Carrot:

Carte du jour: Menu of the day

Carte: The bill of fare or menu

CasaBlanca Brewery: Africa

Casarecce: is Italian pasta maker Barillia's named for strozzapreti (or stranglolapreti), which is a type of short pasta made from two twisted lengths.

Cascade Sang Noir: American Wild Ale / 9.50% ABV Cascade Brewing / Raccoon Lodge & Brewpub

Cashew:

Casino Cafétéria: French Chain Restaurant

Cask conditioning: Cask ale or cask-conditioned beer is the term for unfiltered and unpasteurized beer that is conditioned (including secondary fermentation) and served from a cask without additional nitrogen or carbon dioxide pressure.

Cassareep: Made from the juice of grated cassava root and flavored with cinnamon, cloves and sugar--this is the essential ingredient in pepperpot, the ubiquitous Caribbean island stew.

Cassava (Spanish common name Yuca): This tuber is also known as manioc and yuca. A rather large root vegetable with a 6- to 12-inch length and 2- to 3-inch diameter, cassava has a tough brown skin with a very firm white flesh. Both kinds of cassava can appear as meal, tapioca and farina and can be bought readymade as cassava or manioc meal, which is used to make bammie. Sweet cassava is boiled and eaten as a starch vegetable. Bitter cassava contains a poisonous acid that can be deadly and must be processed before it can be eaten.

Casserole: A one-pot meal baked and served in an earthenware or glass dish

Cassia:

Cassuli: A curved, almost tube-like, kind of pasta featuring horizontal raised ridges.

Cat in the Hat Cereal – Kellogg's (2003–2004):

Cater:

Caterer:

Catering:

Caterpillar Fungus (Cordyceps sinensis): a parasitic mushroom that feeds on insects.

Catfish, Freshwater:

Cattle Types: There are a variety of cattle breads around the world. Here is a list: Angus, Beefalo, Braunvieh, Charolais, Chianina, Gelbvieh, Hereford, Piedmontese, Santa Gertrudis, Senepol, Simmental, Kobe, and Wagyu.

Cauliflower:

Cavatappi: (Spirali/Amori), are tubular corkscrew shaped pasta, A.K.A. pasta spirals. These come from Southern Italy originally and are an adaptable shape suited to many types of sauce.

Cavatelli: Described by some as miniature ‘hot dog buns’, they are small folded pasta shapes that come originally from the Puglia region of Italy (the boot).

Cavaturi: A small, rolled type of pasta that, comes from the Puglia region, and is used in pasta salads.

Caviar: The salted eggs or hard roe of the sturgeon and other certain fish and it is famed equally for its price and exclusivity as well as its taste. There are three main types: Beluga, Osetr, and Sevruga. Eat it on toast or blinis, nothing else is required.

Cayenne:

Cecil F.Davis:

Celeriac:

Céléris Remoulade:

Celery:

Celery Salt:
Celery Seed (Apium graveolens): Comes from a wild variety of the celery plant. The seeds are so small; it takes over 750,000 to equal one pound. It was originally grown by Greeks and Romans for medicinal qualities. It is used for adding the flavor of celery to foods when the crunchiness of celery is not wanted.

Cellentani: Meaning ‘whirls’, they are small tubed shapes with a ridged surface, produced by the company Barilla.

Cellophane Noodles: or ‘bean starch noodles’, they are made from the starch of mung beans and come as flat wide noodles. They need to be soaked in boiling until soft, and they can also deep-fried.

Celtuce:

Cencioni: These are oval shaped with a curve like the hull of a boat, and great with heavier pasta sauces.

Cereal:

Cepes: A type of mushroom, generally canned in a brine

Chaat Masala:

Chabichou du Poitou: This Poitou Region goat’s milk cheese (AOC) is made in a very limited geographic area above the chalky soils of the threshold of Poitou, south of the Loire valley. It is a small pyramid of goat cheese, and the production can be fermier (made on farms), co-operative or industrial. The first is considered as being the best. When mature, the cheese is dense and smooth with a distinct layer next to the rind. Although sweet and delicate, the taste is slightly acidic and salty at the finish. It is great as a dessert cheese to finish meals, and is recommend with a white Loire wine such as Sancerre or Pouilly-Fumé.

Chablis: A white, good-bodied wine, sometimes referred to as white Burgundy

Challah: is braided, sweetened egg bread that is part of the celebration of the Jewish Sabbath. The word refers to a tithe of bread that was given to the priests, who had no income; a portion of the dough was sanctified and tithed, the remainder was given over for ordinary consumption. Jewish custom requires that Sabbath and holiday meals begin with challah.

Champaign:
Champignon: French term for mushroom

Chan Yan-tak:

Chanterelle Mushrooms (Cantharellus cibarius): A prized edible that is found on many continents.

Chantilly: Indicates the use of whipped cream

Chantilly sauce: Hollandaise sauce with unsweetened whipped cream folded in

Chaource: Is an unpasteurized cow’s milk cheese (AOC) that has been made since the early 14th century in the small town of Chaource, in the Champagne region. Similar to Camembert, but with a creamier texture, it is still a traditional cheese. When aged, it becomes very creamy, almost liquid. It smells slightly of mushrooms with a rich, fruity, and creamy flavor. It is excellent with Champagne, or alternatively a white wine such as Sancerre or Chablis.
Chapa:

Chapati: A type of roti, chapati is a staple flatbread of North and Western India. It is made from whole-grain durum wheat (Atta flour), water and salt, rolled into discs of approximately five inches in diameter, cooked on a hot grill and served with ghee (clarified butter). It is generally eaten with lentil soup and curry dishes.

Char: Native to the North Atlantic, cook it in the same way as Salmon Trout. Best of all, hire a boat on Lake Windermere, and cast a fly a unique experience.

Chard: see Swiss Chard

Charles Durand (cuisinier):
Charles Leiper Grigg: (May 11, 1868 – April 16, 1940) was the inventor of Bib-Label Lithiated Lemon-Lime soda, better known as 7 Up. He invented the drink in October 1929. He became acquainted with the carbonated beverage business after moving to St. Louis, Missouri. and founded The Howdy Corporation.
Charles Ranhofer (Chef):

Charleston Cuisine:
Charleston Grits:
Charleston Shrimp and Grits:
Charlie Trotter (Chef):

Charolais: A French breed of cattle from Charolles, grown for meat, not dairy.

Chasseur: French word meaning hunter style

Chateaubriand: A thick piece of beef from the tenderloin (the pointed end of the short loin), weighing approximately one pound, sized to feed two or more people, and traditionally roasted or broiled

Chaya:

Chayote: A crisp, delicate, light green squash that was a staple crop of the ancient Aztecs. It is ideal for stuffing, popular as a salad in Mexico and found in France as "christophene."

Chaz Fable:

Checkers / Rally's: American Chain Restaurant

Cheddar Cheese:

Cheddar cheese sauce (cheddar cheese, dry mustard, Worcestershire sauce):

Cheerios – General Mills: Cereal Partners Worldwide in Europe. (1941–1945 named Cheerioats, renamed Cheerios to this day).

Cheese:

Cheeseburger in Paradise: Served at the Margaritaville Restaurant chain owned by Jimmy Buffett, based on the song of the same name.

Cheesecake:

Cheese curds:

Chef de Cuisine (kitchen chef; literally "chief of kitchen"): is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food.

Chef de Froid:

Chef de Partie (senior chef; literally "chief of party"—party meaning group or military detail): is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as a demi-chef.

Chefette: Barbados Chain Restaurant

Chef Knife: is a large kitchen knife (6-8 inches) with a curved triangular blade, used for chopping most vegetables and meats.

Chef Wan:

Chen Kenichi:

Chen Kenmin:

Cherimoya: Pale-green fruit with white sweet flesh that has the texture of flan. Used for mousse and fruit sauces, the fruit is best when fully ripe, well chilled and eaten with a spoon.

Chermoula:

Cherries:

Cherry Rye Bourbon County Brand Stout: American Double / Imperial Stout / 13.70% ABV Goose Island Beer Co.

Cherry tomatoes:

Chervil (Anthriscus cerefolium): Comes from the parsley family and is a popular French herb. The leaves resemble parsley, and are an aromatic, sweet herb with a slight taste of anise. Chervil helps to bring out the flavor of other herbs and is used to add color and flavor to dressings for pasta and potato salads.

Chesapeake crab cakes:

Chèvre: This Loire, Midi, Auvergne Region goat’s milk cheese "Pur Chèvre"classification on the label ensures that the cheese is made entirely from goat's milk. Chèvre in French simply means goat. Chèvre cheeses come in a variety of sizes and shapes including cones, cylinders, discs, drums, and pyramids. The cheeses are often covered with ash or leaves, herbs or pepper. In the 8th century, the Saracens came to the west of France and left behind the goats and the recipe to make the cheese. When young, Chèvre is mild and creamy. When older, the cheese is dry and firm with a slightly sharp and lightly acidic flavor. It is used in salads, omelets, pizza toppings and soufflés, and is recommended with a white wine from Loire such as Sancerre, or a Merlot.

Chew:

Chex Cereal: – Ralcorp (now Ralcorp) (1937–1997); General Mills (1997 – present

Chianina: A cattle type from central Italy.

Chicago Biscuits: A Chicago style biscuit recipe in which the butter is prominent and rolled like a puff pastry for extra flakiness, with a total of six folds with a little refrigeration after the dough has been folded and rolled a few times. This biscuit is popular with sausage gravy, and featured in Michael Ruhlman's book "Ratio".
Chicago Cuisine:
Chicago deep dish pizza:

Chick-fil-A: American Chain Restaurant

Chick Peas:

Chicken:

Chicken and waffles:

Chicken Cacciatore:

Chicken Cottage: United Kingdom chain

Chicken fried steak:

Chicken Licken: South African Chain Restaurant

Chicken of the Woods (Laetiporus sulphureus): Known to taste like chicken, they are mainly parasitic in origin.

Chicken Parmesan:

Chicory: Is a salad green from the endive family, and the dried root of the chicory plant, roasted and ground often used to flavor coffee.
Chifa Cuisine: In 1920, the first Chinese Restaurants opened and in the city of Lima, the cuisine was given this nickname. Chinese cuisine in Peru has become part of the mainstream, introducing a rich fusion of old and new worlds. In 1970 the first Chifa Restaurants opened in neighboring Ecuador.

Chiffonade: Finely shredded or chopped vegetables used in soups or salad dressings

Chiles:

Chili:

Chili Con Carne:

Chili dog:

Chili Paste:

Chili Peppers: Members of the Capsicum genus ranging from medium to fiery hot. Scotch bonnet pepper, the most widely used, can be replaced with serrano, jalapeno or other hot peppers.

Chili Powder (Capsicum frutescens): Is the pungent fresh or dried fruit of any of several cultivated varieties of Capsicum? It is a blend of ground chili peppers, oregano, cumin, coriander, cloves, and garlic powder. It can be found in varieties from mild to extremely hot flavors.

Chimay Grande Réserve (Blue): Belgian Strong Dark Ale / 9.00% ABV Bières de Chimay S.A.

Chines Parsley: Intense, pungent herb that looks like parsley. The seeds are used in curries.

Chinese Broccoli:

Chinese Cabbage (Bok Choy):

Chinese Cucumber: see Momordica

Chinese Cuisine:
Chinese five spice:

Chinese Jujube:

Chinese Seasoned Salt:

Chinese Spinach:

Chinkiang Vinegar:

Chipotle: Smoked dried jalapeno chilies. The distinctive smoky flavor and unique heat is used to flavor Southwestern and Mexican dishes. They are sold both dried and in cans, in a vinegary sauce called adobo.

Chips:

Chives (Allium schoenoprasum): Are bright green, long, hollow thin stems. It is an onion-like member of the lily family. They have a mild, onion-like taste, with just a hint of garlic. Often used as a garnish.

Chocolate:

Chocolate Flakes – Kellogg's: (not generally sold in U.S.)

Chocolate malt: is similar to pale and amber malts but kilned at even higher temperatures, and producing complex undertones of vanilla and caramel.

Chocolate Pasta: Traditional Tuscan pasta made with a small amount of cocoa and then served with game, cream sauce, walnuts, or as a dessert with ice cream, and is sold mainly in Sienna or Florence.

Chocolate Rain: American Double / Imperial Stout / 19.50% ABV The Brewery

Chocos – Kellogg's:

Chop: To cut into small pieces using a knife or other sharp utensil

Chopsticks:

Chorizo: This highly seasoned hog link sausage flavored with garlic, chili powder and other spices, is widely used in Mexico and Spanish cooking.

Choux paste: A paste consisting of eggs, water, salt, shortening, and flour for making Éclairs and cream puffs

Chow:

Christmas Ale: Quadrupel (Quad) / 10.00% ABV Brouwerij St. Bernardus NV

Christmas cake:

Christmas Crunch – Quaker Oats (1988 – present):

Christmas Dinner:
Christophine, Chayote, Cho-cho, Mirliton: A small pear-shaped vegetable, light green or cream colored, and often covered with a prickly skin. Bland, similar in texture to squash and used primarily as a side dish or in gratins and soufflés. Like pawpaw (papaya, it is also a meat tenderizer.)

Chrysanthemum, (edible):

Chuck Wagon:

Chuck Wagon Stew:
Churrasco con Chimichurri: Argentine grilled flank steak with a tangy herb sauce.

Chutney: A spicy relish of fruits and spices generally served with curry dishes

Chufa:
Chupe: Is a term used in South America to indicate a variety of stews made with meat, poultry, or seafood with potatoes, legumes, and vegetables. Though found in most countries it is more widely seen in Chili, Bolivia, and Peru.
Chupe de Camarones: Made with crayfish or shrimp, this widely popular soup or chowder is very popular on the southwestern coastal region of Peru, and contains corn, potato, onions, and legumes. It's origin is traced back to the city of Arequipa. (see Arequipa in this Grand Dictionary).

Church's Chicken: American Chain Restaurant

Chutney:

Ciabatta: Pronounced cha-BOT-a, ah Italian wheat loaf with a porous crumb, made with yeast. It is baked in a variety of styles, depending on the region—the crispness of the crust and the density of the crumb will vary. Some are seasoned with marjoram or rosemary, some made with olive oil or milk. The unusual elongated, flat shape gives it its name—ciabatta means carpet slipper—and it can be recognized by the dusting of flour on the top. It is popular sandwich bread, used for Panini. Some artisan bakers make the “carpet slipper” in a ring form.

Cider: The juice from pressed apples used as a beverage or to make vinegar

Cider or cyder: Is a fermented alcoholic beverage made from fruit juice, most commonly and traditionally apple juice, but also the juice of peaches or other fruit. Cider varies in alcohol content from 2% ABV to 8.5% or more in traditional English ciders.

Cilantro: (Coriandrum sativum): Also known as, Chinese Parsley, it is the bright green leaf and stem of a young coriander plant, and comes from the Parsley family. It has the flavor of parsley and citrus and is often used in Chinese and Mexican cooking.

Cinnamon (Cinnamomum): Is one of the oldest known spices. The spice is the tree bark rolled into sticks, quills, or ground to powder. Ground cinnamon enhances many curries and meat stews, especially those made with lamb and is also used in cakes, puddings and breads. The sticks are most commonly used in hot beverages such as mulled wine, hot chocolate or coffee.

Cinnamon Crunch – Quaker Oats (1970’s):

Cinnamon Life – Quaker Oats (1978 – present):

Cinnamon Marshmallow Scooby-Doo – Kellogg's (2002):

Cinnamon Toast Crunch – General Mills (1984 – present):

Cioppino: A dish, created in San Francisco, consists of a stew of white fish, large shrimps, clams, and mussels, with a garlic, tomato, and white wine base.

Citra DIPA: American Double / Imperial IPA / 8.00% ABV Kern River Brewing Company
Citron: A lemon-like fruit with thicker skin, larger, and with less acid

Citrus:
Clabber: The name given to the product in the Southern United States where the process of letting unpasteurized milk turn sour at a specific humidity until it curdles like yogurt. A similar name given to the product in France is crème fraîche. A German version is called Dickmilch (thick milk), crèma in Latin America, and the Scandinavian name is filbunke. In the south it is eaten for breakfast in some rural areas with nutmeg, brown sugar, cinnamon, and molasses. It is also referred to as bonny clabber or bainne clábair.
Claire Robinson (Chef):

Clams:

Clarify: To make a liquid clear by adding beaten egg white and eggshells. The egg jells in the hot liquid and cloudiness adheres to it and then the liquid is strained.

Claudius Gele (Chef): An apprentice Pastry Chef who made a special loaf of bread for his sick father, whose diet consisted of water, flour, and butter. Claudius prepared dough and packed butter into it, kneading, and folding the dough ten times before molding it into a loaf. Thus he created Puff Pastry.

Cloves (Syzygium aromaticum): Was known as the Tongue Spice by the Chinese during the Han Dynasty. During the 8th century, the brown, hard dried flower buds of this aromatic Asian evergreen became a mainstay of European commerce. Whole cloves are used to flavor pickled foods, mulled wines, ciders, and whole hams. Ground cloves are used in spice cakes, pumpkin pies, and hot sauces.

Coat spoon: When a mixture forms a thin, even film on a spoon

Coat: To cover the surface of one food with another

Cob: See boule.

Cobb salad:

Cobbler: A deep dish pie, generally made with fruit

Coburg: a cob or boule with a large cross-slashed across the top.

Cockles:

Cocktail: An appetizer served before or as the first course of a meal, an alcoholic beverage served before the dinner, or a cut shellfish with a tart sauce served at the start of a meal.

Cocktail Waitress / Server:

Coco Pops – Kellogg's: (known as Cocoa Krispies in some parts of the world. The generic equivalent sold under many different names)

Coco Quemade: A pudding similar to flan. Also a base for ice creams and a replacement for crème Anglaise.

Cocoa: The pods of the cocoa tree which are processed to remove the cocoa butter and ground into powder. There are two types of powder, American and Dutch.

Cocoa Puffs: General Mills (1958 – present) Cocoa Puffs Combos (Vanilla and chocolate puffs mixed) – General Mills (2008)

Cocoa Krispies:

Coconut:

Coconut Milk:
Coconut Palm:

Cod: Excellent cold-water fish in season from June to February. Very versatile, can be steamed, baked, poached or pan-fried.

Coddle: To cook or simmer an item just below the boiling point for a short length of time

Coffee:

Coffee Cake:

Coleslaw:

Collard Greens:

Colbert Sauce: A sauce consisting of brown sauce, shallots, claret wine, butter, and lemon juice

Coley Fish: Also known as Saithe and often used in fish soup. It is a relative to the Pollock fish.

Colomba di Pasqua: Italian Easter bread, made in the shape of a dove. The classic Colomba is a soft yeast dough with candied fruit (including orange peel), topped with icing, whole almonds, and granulated sugar (see photo at the top of the page). Colomba di Verona, shown in the photo, is a variation without candied fruit.

Color coated cutting boards: are now common practice in all restaurants and some private homes. The system was designed to help prevent cross-contamination of foods by using the same sets of boards for different products.

Comestibles:

Comfrey:

Commis (junior cook): also works in a specific station, but reports directly to the chef de Partie and takes care of the tools for the station.

Communard: prepares the meal served to the restaurant staff.

Compote: Fruits stewed in a syrup or a mixture of assorted stewed fruits

Comté: From the Jura Region, this cow’s milk cheese (AOC) is ancient and has been produced since the time of Charlemagne. Comté is still traditionally made in more than 190 cheese dairies, known as the "fruitières" in the Jura plateau. Cheese makers need about 530 liters of milk - the daily production of 30 cows - to make one rind, weighing approximately 35 kilos (80 pounds). It has an ivory-colored paste scattered of holes the size of a hazelnut, with a complex, nutty and caramelized flavor. It is a traditional fondue cheese, and is recommended with dry white wines such as Sancerre, or light red wine such as Beaujolais, and Jura yellow wine.

Concasse: A mixture that is coarsely chopped or ground, such as a tomato concasse.

Conch: These gastropods are a beloved part of the cuisine as far north as the Bahamas and Florida. When preparing conch soup, conch salad or, best of all, spicy conch fritters, you must beat the tough conch flesh into tender submission with a mallet, the flat of a cleaver or a wooden pestle before cooking. The job can sometimes (depending on the recipe) be made easier by using a food processor.

Conchiglie: A popular shell-shaped small pasta, literally translated as ‘conch shells’ (and pronounced ‘con-kee-lee-ay’). The shell is good for catching dribbly sauces

Conchigliette: Little shells that are used in light soups containing vegetables or lentils.

Condiment: A seasoning for food, a spicy or pungent relish

Coney Grouper:

Confectioners’ Sugar: Powdered sugar, often used in baking and in frosting's.

Confiseur: in larger restaurants, prepares candies and Petits fours instead of the Pâtissier.

Confit: Meat, usually goose, duck, or pork cooked in its own fat.

Consecration: American Wild Ale / 10.00% ABV Russian River Brewing Company

Consommé: is a type of soup that is similar to a very rich clarified bouillon. It is made by adding a mixture of ground meats or mousselin with Mirepoix, tomatoes, and egg whites into either bouillon or stock.
Convivial: Adjective (kən-ˈviv-yəl, -ˈvi-vē-əl) relating to social events, occupied with, or fond of feasting, drinking, and good company. From the Latin Convivium - to banquet.

Coo-coo (or cou-cou): The Caribbean equivalent of polenta or grits. Once based on cassava or manioc meal. It is now made almost exclusively with cornmeal. Versatile coo-coo can be baked, fried or rolled into little balls and poached in soups or stews.

Cook:

Cookbook:

Cook Door: Egyptian Chain Restaurant

Cooking:
Cookie Crisp: (1977 – present)

Cookies:

Cool fermenting: Lager is beer that has been cool fermented at around 10 °C (50 °F), compared to typical warm fermentation temperatures of 18 °C (64 °F). It is then stored for 30 days or longer close to the freezing point, and during this storage sulfur components developed during fermentation dissipate.

Cooperstown Brewery:

Coq au vin: Chicken in wine

Corallini: A very small-tubed pasta type that is often used in soups, and can be classified as a 'pastina'.

Coral Trout:

Core: To remove the central seed part of certain fruits, such as apples or pears

Coriander (Coriandrum sativum): Was used as a Love Potion in ancient times. It was one of the first herbs grown by the New World colonists. It is the main ingredient in most curries.

Corn:

Corn Chex (1958 – present):

Corn Flakes – Kellogg's (1907 – present):

Cornbread: Corn, a grain indigenous to America, is milled into cornmeal, which can be baked into bread. There are several types of cornbread. The earliest is a skillet bread (also known as hoecake), made from cornmeal, egg and buttermilk and fried in a fat, then baked in the oven. The result is cake-like bread with a large, dense crumb and a crunchy crust. This bread will tend to be dense, meant more as an accompaniment than as bread meant to stand on its own. Corn pone is a cornbread made of thick cornmeal dough that is baked or fried. Johnnycakes are batter-based, skillet-fried cornbread similar to pancakes. Cornmeal is also used to make standard bread loaves.

Cornbread Stuffing:

Corned beef:

Corned beef and cabbage:

Cornelius keg: A Cornelius keg (also known as a Corney or soda keg) was originally used by the soft drink industry, now commonly used to store and dispense beer, especially homebrewed.

Cornmeal: Dried corn kernels that have been ground in one of three textures ‹ fine, medium, or coarse. Also known as polenta, it is similar to semolina in texture. Cornmeal is available as yellow, white, or blue, depending on the type of corn used.

Corn on the Cob:

Corn Pone: See cornbread.
Corn Pops – Kellogg's (1951 – present. Originally known as Sugar Pops.):

Corn salad:

Cornstarch: Dense, powdery "flour" obtained from the endosperm portion of the corn kernel. Cornstarch is most commonly used as a thickening agent for puddings, sauces, soups, etc.

Corona Extra: is a pale lager produced by Cervecería Modelo in Mexico for domestic distribution and export to all other countries besides the United States, and by Constellation Brands in Mexico for export to the United States, where Corona is the top selling imported beer. Corona Extra contains barley malt, rice and/or corn, hops, yeast, antioxidants (ascorbic acid), and propylene glycol as a stabilizer.

Corzetti: Originating from Liguria, a coastal region of North West Italy, corzetti are a flat circular pasta ‘stamped’ to resemble ancient coins.
Cotija: Is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán and Jalisco. This hard, crumbly Mexican cheese is made mainly from cow’s milk, fresh and salty thus bearing immense resemblance to feta cheese. However, with aging it becomes hard and crumbly like Parmigiano-Reggiano, earning it the nickname "Parmesan of Mexico". The aged version of Cotija is referred to as "anejo"
Cottage Bread: a large, round bread with a smaller round placed on top. It looks less like a cottage than a chignon hairdo.

Cottage Cheese:

Cottage Pie:
Cottage pudding: Cake served with a warm sweet sauce

Coulis: A thick puree of vegetables or fruit

Coulommiers: From the Ile de France Region, this raw cow’s milk cheese (AOC), pronounced "KOO-lom-yay" is named after the town of the same name. It is said that Coulommiers is the ancestor of all Brie cheeses. This cheese is best when eaten at room temperature, and is a great hors d'oeuvre cheese, with sliced crusty French bread. Recommended with a good red wine from Bordeaux, Cotes du Rhone, or Languedoc. Alternatively a Sauvignon Blanc as a white wine.

Council Oak Steakhouse: Fine dining steakhouse located inside the Hard Rock Cafe and Casino in Tampa Florida. SEE REVIEW
Count Chocula (1971 - present / seasonal since 2010):

Country Fried Steak:

Coupe: A shallow dessert dish or an actual dessert such as strawberry coupe

Couscous: Pellets of fine wheat semolina granules that has been ground, moistened, and rolled in flour. Commonly from the North African region, it is a staple dish in the Middle East.

Court bouillon: A liquid comprised of water, vinegar or wine, herbs and seasoning to poach fish in

Cowgirl Creamery: Is a company located in Point Reyes Station, California which manufactures artisanal cheeses. Founded in 1994, the company both manufactures its own cheeses and sells other imported and domestic cheese. Their most famous and top selling brand is MT. Tam.

Crab: From Brown to Blue Swimmer, Spider to Snow, whatever the variety they are used in many countries, each with their own signature dish. Try Maryland Crab cakes, Singapore Black Pepper Crab or simple English Potted Crab with toast.

Crab Cakes:

Crab Louie: A cold salad in which lump crab meat on a bed of shredded lettuce is topped with a dressing of mayonnaise, chili sauce, cream, scallions, green pepper, lemon juice and seasonings.

Cracker: A small, crisp bread like product. The cracker is an American invention; the first cracker-like product was made in 1792 by John Pearson of Newburyport, Massachusetts, who mixed flour and water into “pilot bread.” The long shelf life was popular with sailors, who called it hardtack and sea biscuits. The name “cracker” evolved from the crackling noise when another Massachusetts baker, Josiah Bent, burned a batch of biscuits in his oven in 1801. Years later, he sold his business to the company that became Nabisco. Crackers are made of flour, water, and salt; some have other seasonings, but unlike bread, there is no leavening. There are many styles, which include cheese crackers, oyster crackers for soup, saltines, and matzoh-like water biscuits.

Cracker Jacks:

Cracker Jack Cereal – Ralston (1983):

Cracklings: Crisp remains left after the fat has been fried out

Cranberry:

Cranberry sauce:

Crawfish: Sometimes known as Rock Lobster and can be cooked in the same way as Lobster although only the tail meat is used.

Crayfish: A freshwater crustacean with a similar body to a Lobster although much smaller. The main ingredient for the classic sauce nantua with Sole and Salmon

Cream: To beat until soft and fluffy, generally applies to shortening and sugar

Cream Cheese:

Cream of Tartar: The common name for potassium bitartare, the white powdery crystalline acid formed inside wine casks. It is used in many baking powders, baking dishes and to stabilize beaten egg whites.

Cream of Wheat:
Crèma: A variation of sour cream popular in Mexico and Central America, also see crème fraîche, Dickmilch (thick milk), filbunke, or clabber.
Crème: French word for cream

Crème Anglaise: The French term for a rich custard sauce that can be served hot or cold with cake, fruit, or other dessert.

Crème Brûlée: The French term for rich custard topped with sugar and caramelized under a broiler or torch before service.

Crème de Casis: A sweet cordial from black currants. Popular as 'kir' when mixed with white wine.

Crème Fraîche: European sour cream, specifically French name given to an unpasteurized and matured, thickened cream that has a slightly tangy, nutty flavor and velvety rich texture. See also Dickmilch (thick milk), crèma, filbunke, or clabber.

Crème Pâtissière: The French term for "pastry cream," a thick, flour-based egg custard used for tarts, cakes and to fill cream puffs, éclairs, and napoleons.

Crème sauce (heavy cream):

Cremini Mushroom (Agaricus bisporus): A wild mushroom, similar to the common white mushroom, but dark-brown and firmer in texture.

Creole, Criolla: Creole refers to the cooking of the French-speaking West Indies, as well as to southern Louisiana and the Gulf states. Criolla refers to the cuisine of Spanish-speaking islands. Both terms encompass a melding of ingredients and cooking methods from France, Spain, Africa, the Caribbean and America.

Creole Seasoning:

Crepaway: Lebanese Chain Restaurant

Crepe: French word for pancake

Cresson: French word for watercress

Cresti di Gallo: Ridged, hollow, elbow-shaped noodles with a ruffled crest along one edge.

Crisp:

Crispbread: Crisp bread was invented in Scandinavia in medieval times, baked in Sweden and Finland to preserve the wheat crop over the long, cold winters. Originally, from rye flour, salt, and water, today there are varieties made from all the major grains. Some are available in large, decorative rounds, good for parties; most are available in cracker-size portions. Crisp breads are also called flat breads, but this confuses the term with the many soft flat breads (pita, tortillas, etc.); so crisp bread is the preferred term.

Croissant: a rich, buttery, crescent-shaped roll made of puff pastry that layers yeast dough with butter (known as laminating). Stories of the roll being made in the shape of the crescent of the Turkish flag, after the defeat of the Turks in the Siege of Vienna in 1683, are a perpetuated myth. Recipes for croissants do not appear in recipe books until the early 1900's, according to the Oxford Companion to Food, and the earliest French reference is in 1853. The croissant is descendant of the Austrian kipfel, a crescent roll that was brought to Paris in 1938 or 1939 by August Zang, an Austrian military officer. The kipfel was ultimately interpreted into puff pastry by the French, where it achieved immortality as the croissant. You can read this history in Jim Chevallier’s book, August Zang and the French Croissant: How Viennoiserie Came to France (Kindle edition). Traditionally a breakfast bread served with jam and butter, two variations include the almond croissant, filled with frangipane and topped with sliced almonds, and the “chocolate croissant,” correctly called pain au chocolat, baked with a piece of dark chocolate in the center. In the early 1970’s, croissants became sandwich substitutes as they evolved from their two traditional fillings, chocolate and almond paste, into many savory variations, from broccoli to ham and cheese, as well as additional sweet varieties.

Croquette: A ground food product, held together with the addition of a thick cream sauce and eggs, formed into balls or cones, breaded and fried in oil
Crostini: are small toasts or large croutons—thin slices of lightly toasted bread, that are used for spreads like paté, as a base for canapé toppings, or as a bread with soups and salads. They can be made from round baguette slices, sliced from rectangular loaves, sliced into diagonals, etc. In Europe, slices of garlic bread would be referred to as crostini.
Crottin de Chavignol: This Loire Region goat’s milk cheese (AOC) is probably the most famous cheese of the Loire Valley. It has been produced since the 16th century in the village of Chavignol, near Sancerre where good white wine is made. It is made exclusively from whole goat's milk, salted, dried and ripened at least ten days. This is an important cheese on a cheeseboard, and is recommended with a Loire white wine such as Sancerre or Pouilly Fumé.

Croutons: Small cubes of bread browned to a golden color in the oven or deep fat fryer, generally served with soups or salads

Crouton: Crouton has two meanings. The first is a small cube (no more than half an inch) of re-baked bread, often seasoned, that is added to salads, soups and other dishes for flavor and texture. The word derives from the French croûte, crust. The second is a small slice of toasted bread, such as baguette, used as a base for canapés, for spreads and dips, and as a bread accompaniment to soups and salads.

Cruciferous Vegetables:

Crumb: The crumb is the technical term for the interior, soft part of the bread that comprises the interior texture, gluten network, tenderness, and general feel. The crumb texture and size varies based on each style of bread. Kneaded breads generally have fine, even crumbs (although sourdough starters may create large bubbles); batter breads have a coarser crumb. “Crumb” is a different reference from “crumbs,” small pieces of the crumb or crust that break off from the loaf, slice, or roll.

Crumber: Hand tool used by serving staff in fine dining restaurants to remove crumbs from a table
Crunch:

Crunch Cake:

Crust: the outer, hard portion of bread. The inside is called the crumb.

Crystal Jade: Singapore Chain Restaurant

Crystal malt: Are high-nitrogen malts that are wetted and roasted in a rotating drum before kilning. They produce strongly sweet toffee-like flavors and are sufficiently converted that they can be steeped without mashing to extract their flavor.

Cubeb:

Cube: To cut into even, bite-size pieces

Cuban Bread: Cuban bread, used to make an authentic Cuban sandwich, is a white bread similar to French and Italian baguette-like loaves, but made with lard or vegetable shortening; it is usually made in long, baguette-like loaves.
Cuban or Cubano Sandwich:

Cuban Sweet Potato:

Cucumber:

Cuisine: A characteristic style of preparing food

Cuisine of the Thirteen Colonies:

Cuisinier (cook): is an independent position, usually preparing specific dishes in a station; may also be referred to as a Cuisinier de Partie.

Culinaire de France:

Culinary Institute of America:

Culinary Revolution:

Culotte steak:

Cumin Seed (Cuminum cyminum): An Indian spice with an earthy flavor, also known as Comino, it was used in medicine, and as a food preservative. It is popular in Indian, Middle Eastern and Latin American cuisines. It is main ingredient in chili dishes, and is also found in many curries.

Cup:

Cupboard:

Cupcake:

Curds:

Cure: To preserve by pickling, salting, or drying

Currants:

Curry Powder: Is a blend of ground herbs and spices adapted by the British settlers in India from the traditional spice mixtures found in Indian cuisine. Some like to use curry as a mild flavoring, but others prefer it as a dominant taste. It usually consists of coriander, turmeric, fenugreek, cumin, ginger, garlic, clove, cayenne, and other chilies.

Cushcush:

Cusqueña: Is a premium Peruvian beer and one of the few all malt beers brewed in South America. ABV 4.8%. It is a Peruvian golden lager from a brewery founded by German Ernesto Güntherand, and used pure mountain water from the Andes. The beer is made only from malted barley and is hopped with imported Saaz from the Czech Republic.

Custard:

Cut in: A part blended into another part

Cutlet: A small flattened boneless piece of meat, generally referring to pork and veal

Cuvee Des Jacobins Rouge: Flanders Red Ale / 5.50% ABV Brouwerij Bockor N.V.

Cypress Grove Cheese: Founded in 1983, Cypress Grove Chèvre is a cheese manufacturer located in Arcata, California. They specialize in goat cheeses including the award-winning Humboldt Fog and Midnight Moon.

Click to visit website

Cyril Lignac (Chef):
Cyril Lignac entered culinary school of Villefranche-de-Rouergue and received a professional diploma at the age of 20. After training in Aveyron, at first he worked at the Arpeggio (three Michelin stars), and the top 100 restaurant of the world Parisian restaurant Alain Passard. He participated in various cooking shows on the French television channel M6: "Yes chef !", "Chef, the recipe", "Live in canteen !" and "Get Chef'd". He has written several cookbooks: "Chef generation"; "Chef 80 recettes", "Gourmands", and a book made for and with children "Cyril Lignac; small Chefs."

#-A B C D E F G H I J K L M N O P Q-R S T U-V W-X Y-Z

Part 3 "c"

Of the Grand Dictionary of Food and Beverages complete

Proceed to "D"

by:

Sean Overpeck (CFE)

Executive Chef

Father, Husband, Wine Drinker

Restaurant nut, History and

Star Trek lover

winedineandplayblog@gmail.com

About Sean:

I am based out of St. Petersburg, Florida working in the food service industry for over twenty years, and am currently with the American Embassy as the Executive Chef. Formally I have worked with groups contracting in Afghanistan, and Antarctica, also working in restaurants in and around Atlanta, Georgia prior to the wars. I have also owned a catering company and served proudly in the United States Army Food Service Program. The idea for Wine, Dine, and Play started in late 2012 after a trip to Jordan, when I was asked by friends to write down the experiences from a few restaurants, wine from the region that I tasted, and locations of interest such as Petra. Since that time, over 300 articles have been written, including fifteen restaurants from the worlds top 100 lists of San Pellegrino and the Elite Travelers Guide. There are articles on exotic world locations such as Victoria Falls, and South African Safari’s; food recipes & Grand Food Dictionaries; ethnic country cuisines such as Afghan, and Peruvian; tasting tours of world cities like Charleston, Cape Town, and Dubai; and of course wine from vineyards in California, Oregon, the Carolina’s, South Africa, New Zealand, and Australia, with much more to see and write about.

Who is John Galt?

“Culinary perfection consists not in doing extraordinary things,

But in doing ordinary things extraordinarily well.”

-Angelique Arnauld (1591-1661)