Culinary Dictionary: Letter C
Caldo: Italian for “hot” (example: cioccolato caldo: hot chocolate). Spanish and Portuguese for “soup” or “broth”.
Chalazae: white tissue cords found in egg white. Some recipes require straining eggs from chalazae before use. The fresher the egg, the more pronounced the chalazae.
Chaurice: Creole sausage (sounds like chorizo).
Chemisé (or en chemise): French for “shirt”; refers to food that is wrapped in pastry or coated with sauce or aspic (jelly).
Chiffonade: derives from chiffon which means “rag” in French and refers to herbs and leafy greens cut into strips resembling rags.
Chinois: cone-shaped strainer with a very fine mesh.
Conti (à la): made with or garnished with lentils.
Copha: solidified coconut oil.
Crécy (à la): made with or garnished with carrots. The name comes from Crécy where the finest of French carrots come from.
Cuba Libre: rum, coke and lime juice.