Glossary of terms

A cocktail is a mixed drink prepared by combining two or more ingredients, usually alcoholic beverages, fruit juices, syrups, and other additions. The history of cocktails dates back to the 19th century and today thousands of recipes exist from classic to modern. Cocktails are prepared by stirring, shaking, or layering in various types of glasses. Among the best known are Mojito, Margarita, Cosmopolitan, and Old Fashioned. Non-alcoholic versions called mocktails also exist. Bartending is a recognised craft with its own competitions.

A cocktail is a mixed drink, usually alcoholic, prepared by combining spirits, liqueurs, fruit juices, syrups, and other ingredients. Cocktails are divided into short drinks, long drinks, shots, and non-alcoholic mocktails. The art of cocktail preparation is called mixology.

Coconut is the fruit of the coconut palm, originating from tropical regions of Southeast Asia. It has a hard brown shell containing white flesh and coconut water. The flesh is used fresh, dried, shredded, or in the form of coconut milk and oil. Coconut is rich in healthy fats, fibre, and minerals such as manganese and copper. In cooking, it is used in desserts, curries, smoothies, and savoury dishes alike. Coconut oil is also widely used in cosmetics and skincare products.

Coconut milk is a creamy liquid obtained by pressing grated coconut flesh with water. It originates from tropical regions of Asia and is a staple ingredient in Thai, Indian, and Caribbean cuisines. Coconut milk has a rich creamy taste and a high content of healthy fats. It is used in curries, soups, desserts, smoothies, and as a plant-based alternative to cow's milk. Full-fat canned coconut milk and lighter carton coconut beverage are distinguished. It is naturally lactose-free and suitable for vegans.

Coconut oil is a plant-based fat obtained by pressing copra, the dried coconut flesh. At room temperature it is solid and white, becoming liquid and transparent when heated. Coconut oil contains a high proportion of saturated fatty acids, primarily lauric acid, which has antimicrobial properties. In cooking, it is used for frying, baking, and as an addition to smoothies and raw desserts. It is also widely used in cosmetics for skin and hair care. Virgin and refined coconut oil varieties are available.

Coffee is a beverage prepared from roasted and ground seeds of the coffee plant, primarily the arabica and robusta species. It originates from Ethiopia and is today the most consumed beverage in the world after water. It contains caffeine, which stimulates the central nervous system and increases alertness. Coffee is prepared in many ways, from Turkish brewing through espresso and filter coffee to cold brew. Beyond beverages, coffee is used in confectionery, baking, and gastronomy as an ingredient in desserts, sauces, and marinades.

Cognac is a premium French spirit produced by double distillation of white wine in copper pot stills followed by ageing in oak barrels. It originates from the Cognac region in southwestern France and its production is governed by strict regulations. Cognac is classified by ageing time into VS, VSOP, and XO categories. It has a complex flavour with notes of vanilla, dried fruit, spice, and oak. It is drunk neat as a digestif in a balloon glass but is also used in cocktails and in cooking for flambéing, sauces, and desserts.

Common carp is a freshwater fish from the family Cyprinidae that has been farmed in Central Europe since the Middle Ages. It is the most widely farmed fish in the region and a symbol of Christmas Eve dinner in the Czech Republic, Slovakia, and Poland. Carp typically weighs one to three kilograms and has delicate, slightly sweet white flesh. Besides frying, it is prepared baked, poached in blue, in aspic, or as fish soup.

Common chicory is a perennial herb from the daisy family with striking blue flowers. Its root has been used as a coffee substitute or additive since the 19th century. The roasted root has a caramel-bitter flavor without caffeine. Chicory contains inulin, a prebiotic fiber beneficial for gut health.

The common quail is the smallest member of the order of galliform birds in Europe. Its meat is considered a delicacy and is distinguished by a delicate game flavour that is milder than most other game birds. Quails are traditionally prepared by roasting whole, grilling, or confit. Their meat is very lean, rich in protein, and low in fat. In modern gastronomy, quails are served as an elegant main course or starter, often paired with seasonal vegetables and herbs.

Common sage is a perennial aromatic herb from the mint family with gray-green fuzzy leaves and a distinctive fragrance. It originates from the Mediterranean and has been used in cooking and medicine for millennia. Its leaves have an intense savory flavor with a slightly bitter undertone. In cooking, it is used to season meats, pasta, sauces, and poultry stuffing. Sage is known for its anti-inflammatory and antibacterial properties and is traditionally used for digestive issues and sore throats.

Common thyme is an aromatic herb from the mint family, originating from the Mediterranean region. It has small green leaves with an intense aroma and a slightly bitter, spicy flavor. Thyme is one of the most widely used herbs in European cuisine, especially French, Italian, and Greek. It is used to season meats, soups, sauces, and vegetables. It is part of the herb blends herbes de Provence and bouquet garni. Thyme also has medicinal properties and is used in traditional medicine against coughs and colds.