Cold or first pressing Describing the first batch of olive oil extracted from a batch of olives. In the past, presses were less powerful and multiple pressings were necessary for full extraction. A somewhat archaic term since currently the majority of olive oil is produced in the first pressing.
Comino seed Aromatic, somewhat bitter seeds of the comino, a plant related to the carrot. Used in chili powders, pickles, spare ribs, and other meat dishes.
Condensed milk Evaporated milk combined with sugar, and typically canned. Became very popular in wartime England as a preserved form of milk. Now used mainly in desserts and iced drinks like Thai iced tea. Because of its high sugar content it is more freeze-resistant that unsweetened milk or cream.
Confectioner's sugar A finely powdered sugar, often used in frostings.
Coquille The French term for shell.
Coriander seed See Cilantro.
Cornmeal Yellow or white degermed ground corn. Used to make tortillas and cornbread. Polenta and grits are other forms of cornmeal.
Cornstarch A white, powdery thickener finer than flour extracted from the starch endosperm of corn. To avoid lumping, it must be dissolved in a cold liquid before it is added to a hot mixture. Characterized by a glazy, opaque finish.
Coulis A thin purée of fruit sweetened with sugar.
Coupe Ice cream topped with fruit and traditionally served in a stemmed glass or silver goblet.
Couscous A grain-like hard wheat semolina that has been ground, moistened, and rolled in flour. Prepared by steaming and traditionally served with a stew, or combined with fruits and vegetables. A staple dish of Algeria, Tunisia, and Morocco. Available in precooked, dried form in the United States.
Crab boil Mixture of whole spices, such as bay leaves, peppercorns, mustard seed, and crushed red peppers, added to the stock or water for cooking seafood or fish.
Cream of Tartar The common name for potassium bitartare, a by-product of winemaking. It is a major ingredient in baking powder and a means of stabilizing beaten egg whites.
Cream puff paste A very light dough made by beating flour and then eggs into boiling water and butter. Once shaped and baked, it is crisp on the outside, and airy on the inside, forming a convenient container for filling. Fillings may be sweet, to make desserts such as cream puffs, éclairs and profiteroles, or savory, to make appetizers. The dough can also be deep-fried and rolled in sugar to make beignets (fritters). Also known as pâte à choux.
Crema Centroamerica A Latin-style cream or soft cheese similar to mascarpone. Often even richer than whipping cream.
Crema fresca casera A sweet liquid whipping cream used in Latin cooking.
Crema Mexicana A Latin-style cream similar to whipping cream in fat content. Available in a sweet and liquid form like whipping cream, or tart and thick form like crème fraiche.
Crema Mexicana agria A salty Latin-style cream similar to sour cream with a 15-20 percent fat content.
Crème Anglaise A sweet custard sauce made from egg yolks, sugar and milk or cream that is cooked just below the boiling point to thicken. Often served as an accompaniment to sweet soufflés, fruit desserts, and cakes; also the foundation for Bavarian cream and frozen desserts such as rich ice cream.
Crème de Cassis A sweet cordial flavored with black currants. It can be bought at most liquor stores.
