Cajun
A hearty cuisine based on French and southern influences; signature ingredients include spices, dark roux, pork fat, file powder, green peppers, onions, and celery. Jambalaya is a traditional Cajun dish.

cake
A sweet product containing flour, sugar, salt, egg, milk, liquid, flavoring, shortening, and leavening agent.

calorie
A unit used to measure food energy. It is the amount of energy needed to raise the temperature of 1 gram of water by 1°C.

calzone
A pizza that is stuffed with meats, vegetables, or cheese, folded over to resemble a large turnover, then baked or deep-fried.

canadian bacon
Smoked pork loin.

canapé
An hors-d'oeuvre consisting of a small piece of bread or toast, often cut in a decorative shape, garnished with a savory spread or topping.

caramelization
The process of browning sugar in the presence of heat. The temperature range in which sugar caramelizes is approximately 320° to 360°F/ 160° to 182°C.

casserole
A lidded cooking vessel that is used in the oven; usually round with two handles. Also, food cooked in a casserole.

chafing dish
A metal dish with a heating unit (flame or electric) used to keep foods warm and to cook foods at tableside or during buffet service.

champagne
A sparkling white wine produced in the Champagne region of France. The term is sometimes incorrectly applied to other sparkling wines.

charcuterie
The preparation of pork and other meat items, such as hams, terrines, sausages, pâtés, and other forcemeats.

cheesecloth
A light, fine mesh gauze used for straining liquids and making sachets.

chef's knife
An all-purpose knife used for chopping, slicing, and mincing; its blade is usually between 8 and 14 inches/20 and 36 cm long.

chiffon
A cake made by the foaming method that contains a high percentage of eggs and sugar and little if any fat.

chile
The fruit of certain types of capsicum peppers (not related to black pepper), used fresh or dry as a seasoning. Chiles come in many types (for example, jalapeño, serrano, poblano) and varying degrees of spiciness.

chili
A mixture such as chili powder, or a dish of the same name.

chili powder
Dried chiles that have been ground or crushed, often with other ground spices and herbs added.

chop
To cut into pieces of roughly the same size. Also, a small cut of meat including part of the rib.

condiment
An aromatic mixture, such as pickles, chutney, and some sauces and relishes, that accompanies food. Usually kept on the table throughout service.

cool
Place food on a rack, after cooking or baking, until it feels cool.

core
Take the middle core out of a piece of fruit, usually an apple.

cream
The fatty component of milk; available with various fat contents. Also refers to a mixing method for batter cakes in which the sugar and fat are beaten together until they are light and fluffy before the other ingredients are added.

crush
Smash with a spoon or press, then chop finely.

cube or dice
Cut into squares the same size.