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Cake Pan
Canning
Caramelize
Cast Iron Pan
Charbroiling
Chef’s Knife
Knife that is typically between 8 and 10 inches. Used for many kitchen preparation tasks such as chopping, slicing, mincing, dicing.
Chiffonade
A slicing technique in which
China Cap
Clarify
Coddle
Combine
Conduction Heat
Heating via direct transfer.
Confit
Convection Heat
Heating by transfer of one solid body to another via a liquid or a gas.
Cookie Scoop
Core
Corn Syrup
Coulis
Creaminess
Croquette
Crush
Cure
Cutting Board
Durable surface (typically wood or plastic) used to perform knife-related tasks such as cutting fruits or vegetables, meats, herbs, and other foods.
Candying
Caramelize
Technique used to sugars (whether it is straight sugar or within other foods) until they liquify and turn golden brown. This enhances flavors in both sweet and savory dishes.
Casserole Dish
Char
Cheesecloth
Chewiness (Meatiness)
Chill
Chop
Coarsely Chop
Colander
A bowl with holes - typically large and made of metal or plastic and used to remove liquid from solids (straining or draining).
Concassé
French term for preparing tomatoes (can also be used for other fruits and vegetables). The process results in tomatoes that are free of the skin and seeds and is done via the following steps: 1) Remove the stem end with a paring knife or corer 2) Score the bottom of the tomatoes with an X (very shallow, the aim is to only get the skin and as little of the inside as possible) 3) Blanche the tomatoes for 15 to 30 seconds in boiling water (rolling boil) 4) Shock the tomatoes by plunging into an ice bath for 1 to 2 minutes 5) Remove the skins by starting at the X with a paring knife or by hand 6) Cut tomatoes in half and gently squeeze or scoop out the seeds 7) Dice into even, uniform pieces
