Glossary of terms

Carving is a professional culinary technique of portioning roasted or cooked meat, poultry, fish, or game into servings at the table or in the kitchen. It requires knowledge of the animal's anatomy, proper knives, and forks. Proper technique ensures aesthetic presentation and even portions.

Cashews are the seeds of the tropical cashew tree originating from Brazil. They have a distinctive kidney shape and a mild, buttery flavour. Cashews are a rich source of healthy fats, protein, iron, zinc, and magnesium. They are used as a snack, in salads, Asian dishes, and desserts. Cashew butter and plant-based milk are also made from them. During processing, the toxic shell containing caustic oil must be carefully removed.

Cassoulet is a hearty French dish of white beans slowly cooked with duck confit, sausages, pork rind and herbs in an earthenware pot.

Catering is a professional service providing the preparation and delivery of food and beverages for social events, corporate functions, weddings, or private celebrations. It includes not only food preparation but also presentation, service, and complete hospitality. Modern catering offers a wide range of cuisines and serving styles, from formal banquets to casual receptions and food trucks.

Causa Limeña is a cold Peruvian dish of mashed yellow potatoes seasoned with lime and ají amarillo, layered with tuna or chicken filling.

Cayenne pepper is a hot spice made from ground dried cayenne chilli peppers of the species Capsicum annuum. It has a sharp, clean heat without pronounced fruity aromas. In the kitchen, it is used to season sauces, marinades, meat dishes, and Mexican food. Cayenne pepper rates approximately 30,000 to 50,000 on the Scoville scale. It contains capsaicin, which has anti-inflammatory properties, boosts metabolism, and helps relieve muscle and joint pain.

Celery is a versatile vegetable from the Apiaceae family, grown in two main forms, celeriac with a large root and celery stalks with long stems. It is characterized by a distinctive aromatic flavor and aroma. Celeriac is a staple in Central European soups and salads, while celery stalks are used in juices, salads, and as a healthy snack. Celery is rich in fiber, vitamins K and C, and minerals.

Celestine noodles are thin strips cut from crepe batter that are added to clear beef or poultry broth. Crepes are cooked into thin pancakes, cooled, and cut into fine strips. This soup garnish is a traditional element of Central European cuisine, particularly popular in the Czech Republic, Slovakia, and Hungary. Celestine noodles add substance and pleasant texture to soups.

Ćevapčići are traditional Balkan minced meat rolls, typically made from beef, lamb, or a mixture of both. They are shaped into small cylinders and grilled over an open flame. Served in lepinja bread with onion, kajmak, and ajvar, they are the national dish of Bosnia and Herzegovina and a symbol of Balkan street food.

Ceviche is a dish of fresh seafood marinated in lime juice with chilli, onion, and coriander. Originating in Peru, it is also beloved in Mexican cuisine.

A cezve (also known as ibrik) is a small metal pot with a long handle, traditionally used to brew Turkish coffee. It is most commonly made from copper or brass and features a characteristic conical shape with a wide bottom and narrow neck. Coffee is slowly heated with finely ground coffee and water.

Chana masala is a popular Indian vegetarian dish of chickpeas simmered in a spicy tomato sauce with onion, ginger, garlic and a blend of aromatic spices.