Dictionary of Food and Cooking Terms

C-D

Caramelize: Specifically, it means to cook sugar slowly until it turns a deep golden brown. The term is also used to refer to the browning and characteristic flavour that occurs when heating any food containing sugar.

Clarified Butter: Butter which has been previously melted in order to remove water and milk solids. The result is a fat with a higher smoke point and a longer shelf life. Also called Ghee.

Combine: To stir two or more ingredients together to form a mixture of uniform consistency.

Chiffonade: To cut into fine strips. A technique used for leafy greens and herbs.

Chipotle: Smoked and dried jalapeno pepper.

Chop: To cut into small pieces with a knife or food processor.

Cream: To stir or beat an ingredient (usually a fat such as butter) until soft and smooth - if more than one ingredient, until blended.

Cube: To cut into cubes, usually larger than 1/2 inch (1 cm). See also Dice.

Devein: To remove the dark intestinal vein that runs along the outer curve of the shrimp or prawn.

Dice: To cut into cubes, usually 1/2 inch (1 cm) or smaller. See also cube.

Double Boiler: Two pots, one fitting into the other. Food in the upper pot is slowly heated by water boiling in the lower pot. This method of cooking is used for foods that could burn easily and/or require a low sustained heat.

Dredge: To evenly dip or sprinkle food with a coating such as cornmeal, flour, sugar etc.