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Cooking Terms

Fume

The French word for smoked.

Fumet

The French name for a fish stock. It is usually made with bones and gill-less heads of lean, salt water fish (the flat fish are the most prized), chopped onion and celery, bay leaf, thyme, peppercorns, and white wine. The entire mixture is slowly brought to a boil, skimmed and simmered gently for 20-30 minutes before being strained.

Calamari

Squid.

Capers

The bud of a Mediterranean plant that is most often sold in brine, and less often salted. It is used in a wide array of recipes for the burst of flavor it provides.

Casing

The term for what sausages are stuffed in. They are either natural casings, which come from the intestines of sheep, hogs, or cattle; or be synthetic. The natural casings are technically edible, but the larger ones are too tough to eat. Synthetic casings are not edible.

Carmelization

Occurs when sugars in a food product are browned as a result of heat being applied. Sugar will begin to carmelize at 320 degrees F. Generally it occurs between 320 and 360 degrees F.

Carpaccio

Paper thin slices of raw meat or fish laid flat on a plate and brushed with a fragrant marinade just prior to serving.

Carnaroli

A variety of Italian short grain rice used to make risotto.

Ceviche

A mixture of raw fish and seafood that is "cooked" by the acid in the marinade. Ceviche can be made with a wide variety of fish/seafood, citrus juices, vegetables, fruits, and herbs.

Chevre

Goat in French. Refers most of the time to goat milk cheeses.
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