Glossary of terms

Confit is a traditional cooking technique involving slow cooking of an ingredient submerged in fat, oil, or sugar syrup at low temperature. The best known is duck leg confit, where the meat is cooked for several hours in duck fat. This technique originates from southwestern France and originally served as a method of food preservation. Confited foods have a tender texture and intense flavour. The technique is also used for vegetables, garlic, and fruit in sugar syrup. Confit is the foundation of many dishes in French gastronomy.

Congee is a traditional Chinese rice porridge made by slowly cooking rice in a large amount of water. It is served as breakfast or a light meal with various toppings.

Consommé is a luxurious clear broth representing one of the pinnacles of French cuisine. Prepared from rich meat stock clarified with a mixture of ground meat, egg whites, and aromatic vegetables. The clarification removes impurities, creating a transparent liquid with concentrated flavor. Served as an elegant appetizer with a delicate garnish. Its preparation requires patience.

Coq au vin is a classic French dish in which chicken is slowly braised in red wine with mushrooms, bacon, pearl onions and herbs.

Cordon bleu is a popular cutlet of chicken or veal stuffed with ham and cheese, breaded and fried until golden.

Coriander is an aromatic plant whose leaves and seeds are used in cuisines around the world. The fresh leaves, also known as cilantro, have a distinctive fresh flavour that divides people into lovers and haters. The dried seeds have a warm spicy aroma with citrus notes and are used whole or ground. Coriander is an essential ingredient in Asian, Mexican, and Middle Eastern cooking. It contains vitamins A, C, and K and has beneficial effects on digestion.

Cornflakes are breakfast cereals made from corn flour, traditionally served with milk. They were invented in the late 19th century in Michigan, USA, as a healthy alternative to heavy breakfasts. Corn flakes are produced by rolling and toasting corn dough into thin crispy sheets.

Cottage Pie is a traditional British dish of minced beef and vegetables baked under a layer of creamy mashed potatoes.

Couscous is the Moroccan national dish of steamed semolina granules served with braised meat and vegetables. Traditionally prepared every Friday for the whole family.

Cranberry is an evergreen shrub growing in peat bogs of North America, whose red berries have a distinctly tart and sour taste. Cranberries are exceptionally rich in vitamin C, antioxidants, and proanthocyanidins, which help prevent urinary tract infections. The berries are processed into juice, dried cranberries, sauce, and jam. Cranberry sauce is an essential part of the American Thanksgiving celebration. In cooking, cranberries are used in baking, salads, and as an accompaniment to meat.

Cream is a dairy product obtained by separating milk, characterized by a higher milk fat content. Types include whipping cream with at least 30% fat, cooking cream with 10-15% fat, and sour cream. In cooking, it is used to smooth sauces, soups, and creams, and whipped for cakes and desserts. Cream is indispensable in Czech, French, and Italian cuisines.

A cream horn is a traditional pastry in the shape of a tube, made from puff pastry filled with whipped cream or custard. The dough is wrapped around metal moulds and baked until golden, creating a crispy layered structure. After cooling, the tubes are filled with whipped cream or vanilla custard and dusted with icing sugar. Cream horns are among the most popular Czech pastries and are a staple of bakeries and confectioneries. They are served as a dessert with coffee or tea.