Cooking terms: C

7 terms beginning with C.

• Carving forkA large fork with long, sharp prongs, used to hold a roast joint or bird steady while it is carved and to lift meat.
• CassareepA thick, black, bittersweet syrup made from the boiled-down juice of cassava root and spices, used in Guyanese and Caribbean cooking, especially pepperpot.
• Cast ironA heavy, durable iron alloy used for pans, griddles and casserole dishes that hold heat well and are excellent for searing, frying and baking.
• Caul fatA thin, lacy membrane of fat from around the internal organs of pigs, sheep or cows, used to wrap meat so it stays moist and holds its shape.
• Cervelle de veauThe French name for calf's brains cooked as a dish, usually poached, then fried in butter and served with browned butter and capers.
• ChaatA family of savoury Indian street-food snacks combining crisp fried pieces, potatoes or chickpeas with yoghurt, tangy chutneys, spices and fresh garnishes.
• ChardA leafy green vegetable with large, glossy leaves and thick, crunchy stems in white, red, yellow or pink, cooked like spinach.