Letter C

Letter C
 

CA JETTE:
(Roussel et al., Glossaire terminologique appliqué aux pains français) the scarification stands out well.
 

CA PETE:
(Roussel et al., Glossaire terminologique appliqué aux pains français) The expansion of the dough is strong.
 

IT WORKS:
(Mr. Grossmann) Expression used by a cook to signify to the barker that he has taken good note of the order.
 

IT GROWS ROUND OR FLAT:
(Roussel et al., Terminological Glossary applied to French breads) The development is oriented towards a rounded or flat shape of the dough in its upper part, the ratio of the height to the base of the bread increases or
decreases.
 

CABANIERES:
(ref nec) Today, this cheese is produced in the natural caves of Roquefort, salted, brushed, and speckled with blue mold.
The cheese owes its name to the "cabanières," the women workers who packed the cheese and rested in small huts built at the entrance to the caves.
 

CABESSAL (A LA):
(ref nec) Hare en cabessal is the likely inspiration for the prestigious "au hare à la royale" from Poitou, which includes foie gras and truffles in its bourgeois version. Hare en cabessal (or chabessal) is an emblematic dish of the Limousin region, also prepared in Rouergue and Périgord, but originating in Quercy.
The hare is stuffed with its liver, bacon, ham (sometimes veal), onions or shallots, garlic, and parsley. It is twisted, with the front legs tied to the hind legs, to resemble a cabessal.
In the local dialect, cabessal refers to a cloth twisted into a circle, which women placed on their heads to carry a seille (bucket of water). It is flambéed, then cooked for at least four hours in red wine and a blood-thickened sauce.
 

CABECOU:
(ref nec) This cheese is made in the South of France and is entirely organic. It is a raw milk goat's cheese with a soft texture that becomes firmer and develops a more pronounced flavor over time.
 

CABERNET FRANC:
(CNRTL) Red grape variety from Bordeaux (called Bouchet) and the Loire Valley (called Breton).
 

CABERNET SAUVIGNON:
(CNRTL) A late-ripening and resistant grape variety producing red wines (Médoc) and also used in the production of rosé wines (Loire and Provence).
A red grape variety of the Bordeaux region, dominant in the Médoc. Its qualities have led to its planting all over the world.
 

CABESAL or CABESSAL
Hare in cabessal is the likely inspiration for the prestigious hare "à la royale" from Poitou, which includes foie gras and truffle in its bourgeois version.
Cacao pod:
(TLFI) Berry containing the cocoa beans
 

CABRI DE PARTHENAY:
(ref nec) A soft, fatty goat cheese under a rind, with a pearly white paste.
 

CACAO;
(TLFi) Fruit of the cacao tree, ovoid, smooth and brownish seed contained in a large pod or capsule.  
By metonymy: Soluble powder obtained by grinding the seeds of the cacao tree.
 

FORESTARO CACAO:
(ref nec) This cacao is considered the ancestor of all cacao varieties and offers a high yield thanks to its robust nature. It thus represents 80% of the world's production. Forastero is distinguished by its strong cacao flavor, though it is not very aromatic and is somewhat bitter or acidic. It is often referred to as table cacao.
 

TRINITARIO CACAO:
(ref nec) Trinitario cacao is a relatively young variety compared to Criollo and Forastero cacaos. It is considered a premium variety and combines the hardiness of Forastero cacao with the pleasing flavor characteristics of Criollo cacao. Trinitario cacao has a full-bodied and aromatic cocoa flavor and low acidity.
 

CACHAILLE or CASSAILLE:
(J. Froc) A strong cheese originating from southeastern France, obtained by mixing and/or fermenting dairy products and various ingredients. Cachaille is a yellow or slightly bluish paste with no fixed shape. It is stored in earthenware jars, from which it releases pronounced aromas. It contains cheese, garlic, olive oil, brandy, pepper… the ingredients vary depending on the local ecosystem. In the Hautes-Alpes, the base is cow's milk tomme cheese, while in the Comté region of Nice, it is made from cow's whey brousse.
 

CACHENA:
(ref nec) The Cachena is a breed of cattle raised in Spain and Portugal. In these two countries, it is the smallest of the cattle breeds.
 

CACHET:
(ref nec) Term used to describe a wine perceived as original and giving an overall elegant impression.
 

SEAL:
(Larousse gastronomic) To ensure the watertightness of a bottle using a special wax, called sealing wax.
CACHOU:
(ref nec) Invented by the pharmacist Lajaunie of Toulouse, the Lajaunie cachou is a small, square, black licorice lozenge sold in a round, yellow metal tin and marketed by the Kraft Foods group. The candy was also available in mint and vanilla flavors. Its ingredients include: licorice, sugar, starch, lactose, flavored gelatin, iris powder, cachou resin, mastic resin, English mint essence, and palm oil.
 

CACOU:
(IPCF) A Burgundian dessert from Paray-le-Monial. The word cacaou was defined in the 19th century by Pierre Larousse. It is also called tortiau aux cerises cacou (cherry tart). Cacou belongs to the family of very old and highly regarded fruit flans in Burgundy.       
 

BAR CADDY:
(mixology) Service equipment placed on the bar floor, within easy reach, reserved for storing all types of consumables accompanying the drink: straws, cocktail napkins, stirrers, picks, spoons, etc.
 

COFFEE :
 

AMERICAN COFFEE:
(ref nec) American coffee is made by adding hot water to an espresso. It is very similar to a long black , but with the espresso added before the water (1/3 espresso and 2/3 water), the crema is eliminated. In Italy, it is called  caffè Americano or café americano . It is said that this coffee originated during World War II: American soldiers stationed in Italy disliked the bitterness of cappuccino and added water to make the coffee less bitter.
CAFÉ ARROSÉ:
(ref nec) Coffee to which brandy is added.
 

CAFÉ CALVA:
(CNRTL) Coffee laced with calvados.
 

COFFEE CHAIL LATTE:
(ref nec) Hot drink made with coffee, milk, all mixed with chai spices.
 

CAFE CREAM:
(ref nec) Coffee with added cream or milk. A café crème has a layer of whipped cream, unlike a cappuccino which is topped with milk foam.
Frappé Coffee:
(ref nec) Frappé coffee is made with instant coffee and is drunk chilled with a straw and ice cubes. It is very popular in Greece and Cyprus, especially during the summer. This coffee became emblematic of Greek coffee after World War II.
 

ICED COFFEE:
(ref nec) Iced coffee is a beverage made with hot or cold coffee served iced with ice cubes.
The Culinary Guide provides a recipe made with coffee, sugar, vanilla milk, and cream, to be served in a cold cup.
 

GREEK COFFEE or TURKISH COFFEE:
(ref nec) Turkish coffee, also known as Turkish-style coffee, Greek coffee, or Oriental coffee, is a coffee-based beverage made by decoction, primarily consumed in the Near East, North Africa, Southeast Europe, the Caucasus, and Ukraine. The name does not refer to any proven historical origin, but rather to the spread of this preparation method through national communities. It is prepared in a small tin or copper pot called a "cezve." Very finely ground coffee and sugar are added to cold water. The mixture is stirred over a flame until it just begins to simmer, without boiling. It is removed from the heat when the coffee foams. This process is repeated several times depending on local customs and the country.
Greek coffee, called ellinikos, is prepared in a briki (a small pot containing coffee, water, and sometimes sugar) and is often served in a small cup.
 

INDIAN COFFEE:
(ref nec) Coffee with added sugar, milk, water and cardamom.
 

CAFFE LATTE (or CAFFE LATTE):
(Madame de Sévigné to Madame de Grigan) Milk-based beverage.
(Inei) This is the most modified coffee preparation in the world; it is typically made with espresso, to which whole milk is added and frothed with a steam wand by the barista. This technique gave rise to latte art.
 

SOCK COFFEE:
(CNRTL) Coffee obtained by putting the powder into a sock-shaped bag and pouring boiling water over it.
 

CAFÉ LIÉGEOIS:
Café liégeois is an iced dessert, made either of coffee mixed with fresh cream and served cold, or of coffee ice cream, served in a large glass into which a spoonful of whisky has been poured.
 

CAFE MACCHIATO:
(ref nec) This is an espresso topped with a dollop of hot, whipped milk foam in the center. It is served in an espresso cup or, more commonly, in a glass (preferably preheated) so that the color and thickness of the coffee beneath the foam are visible, or around the milk foam. The coffee owes its name to its speckled appearance:  macchiato  literally means "spotted" or "speckled," since, viewed from above, the black coffee has a white spot of milk foam in its center.
Although the ingredients (coffee, water, and milk) are practically the same, the macchiato tastes completely different from a cappuccino; it is milkier, thicker, and stronger.
 

Liège Coffee:
(ref nec) Liège coffee is said to have originated after the First World War, when Parisians learned that their enemies had finally called upon Austrian artillerymen to destroy the Liège forts with Grosse Bertha, their giant cannon. They decided to stop ordering "Viennese coffee" in their favorite bistros. This coffee had been invented by Georg Kolschitzki and consisted of coffee without grounds, plenty of sugar, and cream. To continue satisfying their customers' tastes while respecting their patriotism, café owners had the idea of ​​replacing the name "Viennese coffee" on their menus with "Liège coffee." As the name Liège coffee spread throughout the Allied countries, the people of Liège slightly modified its composition to fully justify the name. Today, there are two recipes for Liège coffee. The "traditional" recipe consists of very sweet, chilled coffee, topped with fresh cream and served in tall stemmed glasses, finished with whipped cream. The "international" version, on the other hand, includes sweetened black coffee with coffee ice cream, whipped cream, and, as a garnish, liqueur-flavored coffee beans.
 

GREEK COFFEE, TURKISH COFFEE, TURKISH-STYLE COFFEE, ORIENTAL COFFEE:
A beverage made from coffee in decoction.
 

CAFFEINE:
an alkaloid found in coffee, tea and kola nut, possessing stimulating, tonic and diuretic properties.
 

CAFFE AMALFI:
(INEI) Coffee with lemon peel.
 

CAFFE CON PANNA:
(Inei) Coffee served with whipped cream on top.
CAFFE CORETTO;
(INEI) Italian coffee with a little liqueur added.
CAFFE DI CAPRA;
(Inei) Coffee served in Sardinia with goat's milk.
CAFFE DOPPIO;
(INEI) Black and strong coffee, extended.
 

CAFFE LUNGO 
(Istituto Nazionale Espresso Italiano) Long coffee, which is obtained by letting more water flow than for an espresso.
 

CAFFE MACCHIATONE;
(Inei) Grand macchato (see this word)
 

CAFFE MINIVENEZIANO;
(Inei) Long coffee served in a glass, macchiato, with a little cocoa powder.
 

CAFFE DU NAPRA:
(INEI) In Sardinia, coffee with goat's milk.
CAFFE RISTRETTO
(Italy) A very short Italian coffee, prepared with a finer grind than espresso, for the same extraction time (25 seconds), and not by using a shorter pour. The drink volume is 15-25 mL.
CAFFE SCHIUMATO;
(INEI) Coffee with more foam.
CAGOUILLE:
(CNRTL) Synonym for snail.
CURD:
(TLFi) Curdling milk means making milk coagulate under the action of natural or microbial fermentation, or after the addition of rennet or lactic ferments.
JOINVILLE CAISSE:
(IPCF) A small stick measuring 5 cm long, 2 cm wide, and 3 cm high, weighing 25 g, the caisse is an almond meringue presented in a rectangular paper case. Lightly golden in color, it is crisp and airy. It is made with sugar, egg whites, almonds, and vanilla extract.
CAKE:
(French Ac) Cake made of sweet pastry, usually containing raisins and candied fruit.
CALCIC:
(H. This) Trade name of a calcium salt (chloride); it is preferable to use the internationally recognized name of this salt: "calcium chloride".
Note that, for the preparation of liquid-centered pearls, calcium lactate avoids the bitterness of the chloride.
CALAMONDIN:
(no reference) The calamondin, or indoor orange tree, is a small citrus tree prized for its recurrent, fragrant blossoms and its abundant winter fruiting of small, colorful oranges that remain on the branches for a long time. Its fruits are edible, acidic, aromatic, and reminiscent of bitter orange.
CALCIUM:
A chemical element whose carbonate forms the structure of animal bones and shells.
Its salt, calcium chloride, is very bitter.  
Its salt, calcium lactate (with lactic acid), is used to cause the almost instantaneous gelling of sodium alginate.
CALIMERO:
(ref nec) Cocktail composed of cognac, Grand Marnier, coffee liqueur, orange juice, lemon juice and egg white, all put in a shaker half-filled with ice cubes, shaken and strained into glasses.
CALISSON:
(TLFi) A Provençal confectionery specialty, diamond-shaped, made of ground almonds and glazed. 19th century. Borrowed from the Provençal *calisson*, a variant of *canisson*, *canissou* (n), literally "pastry-maker's clay."
A goat cheese in the shape of a calisson, of which there are two variants: one covered with ash, the other without.
(CNRTL) A culinary specialty of Provençal cuisine. A shuttle-shaped confection made from candied melon fruit paste and ground almonds, topped with royal icing, placed on a base of unleavened bread. Often flavored with orange blossom. The historical origin of the calisson is little known. One of its oldest allusions dates back to the 12th century, with a text in medieval Italian Latin using the term *calisone* to designate a cake of almonds and flour similar to modern marzipan.
SQUID:
(CNRTL) Edible cephalopod mollusk, elongated in shape, with ten triangular lateral fin tentacles and an internal horny shell. Secretes ink.
(ref nec) Shellless mollusk of the cephalopod family, living in the Atlantic and the Mediterranean. There are two main varieties; 80% of it is edible (sacs, fins, tentacles).
CALORIE:
(H. This) Former unit of energy. It should be abandoned in favor of joules (J) or kilojoules (kJ) when discussing the energy content of food.
CALVADOS (sometimes abbreviated to CALVA):
(CNRTL) Cider brandy made in Calvados, and more generally in Normandy.
Calvados obtained its Appellation d'Origine Contrôlée (AOC) in 1942.
CAMARGUE (RACO DE BIOU):
(ref nec) The Camargue cattle breed, better known as the Camargue Bull or Raço di Biou, is a French breed. It has a glossy black coat and lyre-shaped or very upturned goblet-shaped horns. The mucous membranes are dark.
This animal is imposing but relatively light, averaging 1.40 m for males and 1.20 m for females, weighing between 250 and 400 kg, hence its aptitude for running. It is the only European breed still considered wild; it is a so-called "brave" breed. There is a Protected Designation of Origin (PDO) Camargue bull sector. This meat comes from Camargue and Brava breeds, raised semi-freely in the Camargue region. The meat is dark red and lean; it has a gamey flavor.
CAMEMBERT:
(CNRTL) Cow's milk cheese, soft and fermented, round in shape, presented in unrolled wooden boxes.
Its name is linked to the man who, in 1791, with the help of a refractory priest (who was hiding in his farm in the Orne), invented a cheese by improving the making of a local cheese, in the commune of Camembert.
CAMEMBERT WITH CALVADOS:
(ref nec) Cheese preparation based on Camembert from the Auge valley macerated for 3 to 4 hours in Calvados and covered with breadcrumbs.
CAMPER:
(ref nec) Customer who, once his meal is finished, does not seem to want to leave the table.
CANAPÉ:
(The butcher-caterer's companion's book) Croutons of sliced ​​bread used to enhance an element.
With topping for toasts.
DUCK:
(CNRTL) A web-footed aquatic bird of the Anatidae family, with a broad yellow bill, short legs, and long, pointed wings, whose edible flesh is prized.
This word designates species that do not necessarily have a vernacular name containing the term "duck." Indeed, some species classified as ducks are designated by vernacular names.
(D. Alliot, Larpepem vous louchébem?) frontal bone of the ox
DUCK LIMOUSINE STYLE:
(ref nec) Duck cut into pieces and prepared in a sauce made with mirepoix, coarse mince, whole garlic cloves, lemon slices and flavored with saffron.
DUCK IN BLOOD:
(ref nec) Also called pressed duck or Rouen-style duck. A culinary specialty of Rouen. A dish composed of the duck breasts and legs, served with a sauce made from the blood and bone marrow extracted from the carcass using a press known as a "duck press." This extract is then thickened, flavored, and added to wine, shallots, salt, pepper, and the bird's crushed liver.
CANCALAISE (A LA):
(to be verified) Garnish composed of poached and debearded oysters, shrimp tails, bound with a Normandy sauce.
CANDIR:
(TLFi) To candy sugar: To melt it and let it reduce until it crystallizes into large crystals
(ref nec) Consists of immersing candies in a sugar syrup to "candi" in order to cover them with a shiny protective film.
CANDISSOIR:
(ref nec) Rectangular tray used to allow candied products (petit fours, fruits etc.) to drain, rest and dry after glazing with cooked sugar.
CANDISSOIRE:
(ref nec) This is a utensil consisting of a container shaped like a sponge cake tin, topped with a pastry rack. This device is used to drain candied fruits after they have been glazed with rock candy.
DUCK:
(TLFi) Female duck and common name for several species of aquatic birds.
CANNE:
(ref nec) Often used for the cinnamon of a barrel.
CRANBERRY:
(TLFi) Bog cranberry, of the Vacciniaceae family, whose berries are used in the making of syrup and jams.
(ref nec) The cranberry, or large red cranberry of North America, known as ataca or ataca in Quebec (Ericaceae family – Botanical name: Vaccinium), or often called by its English name in industrial products in Europe, is a perennial shrub that grows wild in the acidic peat bogs of cold regions. Its presence characterizes sphagnum moss soils, which are a type of waterlogged moss.
CANNELÉ:
(French Academy Dictionary) A cannelé, a small pastry from the Bordeaux region, which is baked in a fluted mold.
CANNELER:
(The butcher-caterer's companion's book) To make small grooves, using a fluting knife, on the surface of certain fruits or vegetables to improve their presentation.
CINNAMON:
1. (TLFi) Wooden tap attached to a barrel or vat. Also called a "cannette"
2. (TLFi) Aromatic bark of the cinnamon tree*, used in cooking and medicine.
CANNELONNI:
(tlfi) Large tube-shaped pastry that is filled with fatty or lean stuffing. 
CANON: 
(ISO for containers) Ordinary, round bottle of relatively high weight, usually requested in capacities of 0.5 fl oz, 1 fl oz or 2 fl oz (about 14 ml, 25 ml or 55 ml, respectively) and used mainly in the perfume trade.
CANSALADE:
Cansalade is salted pork belly produced in the south of France (Toulouse), mainly used to make lardons, as an ingredient in Toulouse cassoulet, or as a filling for an omelet. Rolled cansalade is also available; it's a kind of large, tied sausage.
CANTAL:
This is a firm, pressed, uncooked cow's milk cheese. It is a large cylinder weighing approximately 43 kg. It is also made in smaller formats: Petit Cantal (15-20 kg) and Cantalet (8-10 kg). Each Cantal cheese bears a natural-colored aluminum plaque that authenticates its origin. The Cantal production area extends around the volcanic massif of Haute Auvergne, whose altitude ranges from 700 to 1000 m, and includes the department of Cantal and 41 communes in the neighboring departments of Aveyron, Corrèze, Haute-Loire, and Puy-de-Dôme.
Cantal is one of the oldest known cheeses. Its legend dates back 2000 years. Pliny the Elder alludes to it, and Gregory of Tours praises it in his *History of the Franks* at the end of the 6th century.
Today, made in molds measuring 36 to 42 cm in diameter for nearly 33 hours, it remains "young" for 30 to 60 days of ripening before becoming "middle-aged," then "aged." It is only considered "aged" after spending 240 days in a humid cellar. This particular cheese is over 300 days old. It is a "rare" cheese, representing just under 3% of the total production of Cantal.
CANTHARELLE:
See "chanterelle".
CAPICOLLO:
(Larousse) Synonym of coppa. Italian charcuterie made from salted and often smoked pork neck.
CAPILLOTADE:
(TLFi) Stew made from leftover poultry or already cooked meats.
HEARTWISE:
(TLFi) That which goes to the head, that which produces a certain intoxication.
CAPER:
(TLFi) Flower bud of the caper bush, preserved in vinegar, to serve as a condiment.
(ref nec) The caper is the flower bud of the caper bush, a thorny tree or shrub with a flexible stem (family Capparaceae – Botanical name: {Capparis spinosa}), with large, pinkish-white flowers, native to East Asia and widespread in warm regions, particularly throughout Provence.
Present in southern French cuisine, the caper, as a condiment, is preserved in vinegar, brined in salt, or stored in wine.
These flower buds are used as a condiment once preserved in vinegar, brined, or in wine. The smaller the caper, the more delicate its flavor and the more pronounced its aroma.
ALLYL CAPROATE:
(ref nec) Compound with a pineapple odor.
CAPRON:
(CNRTL) Fruit of the caper bush.
CAPSAICIN:
S. Kosuge, Y. Inagaki (1962) Studies on the pungent principles of red pepper. Part XI. Determination and contents of the two pungent principles. Nippon Nogei Kagaku Kaishi (J. Agric. Chem. Soc.), 36, p. 251) Compound, whose international name is 8-methyl-N-vanillyl-6-nonenamide.
It is an alkaloid present in several chili peppers (fruits of Capsicum) and is responsible for most of their spiciness.
It was discovered and isolated in 1816 by the German pharmacochemist Christian Friedrich Bucholz, and named capsaicin by L.T. Thresh. Capsaicin was first synthesized in 1930 by E. Spath and F.S. Darling.
In chili peppers, capsaicin is not the only compound that acts on the trigeminal nerve: dihydrocapsaicin and various compounds from the capsaicinoid family are also known.
TRANSFER CAPSULE:
(Civa) The transfer capsule (CRD), bearing the Marianne seal, signifies that the wine duties have been paid to the Directorate General of Customs and Indirect Taxes. It allows the wine to be transported and therefore sold. The capsule is green for AOC wines.
CAPSULES:
(Civa) A covering that protects the neck of a wine bottle. Capsules bearing a tax stamp are called tax-exempt capsules.
Capping machine:
(Civa) Machine or device used to crimp bottle caps.
CAPPUCCINO:
(ref nec) The cappuccino is a traditional Italian beverage. It is made with espresso, blended with milk, and topped with a creamy milk foam. The milk foam is steamed until frothy, sweetened, and served in a large cup, sometimes with a latte art effect (one part coffee to two parts foam). Some bartenders sprinkle the top of the cappuccino with cocoa powder, claiming to imitate the tonsure of Capuchin monks. The cappuccino is inspired by Viennese coffee and dates back to the modern invention of espresso machines. The name cappuccino comes from the variation in the coffee's black color, which, with the addition of cream, becomes a Capuchin-brown color. The name is doubly derived from the "Capuchin" color, a hazelnut-brown, and from the traditional hooded robes of the Capuchin order.
CAPUCIN:
(M. de Virville, D. Glück. 1977 Descriptive System of French Domestic Objects, National Museums Editions) A wrought iron utensil with a long stem ending in a truncated cone. This cone is heated before a piece of bacon or ham fat is placed on it, which is then set alight. The burning liquid is then poured over the roasting meat.
In the Tarn region, it is called "flambadou." It is also known as flamboir, coqueron, or cocuron.
CAQUELON:
(CNRTL) Earthenware casserole, pot with a handle.
CARABINEROS (or SCARLET GAMBON):
(CNRTL) This exceptional prawn (Aristaeopsis edwarsiana) differs from its relatives by three small horns on its head. It grows to a large size. The carabineros is unique for the firmness of its flesh, its slightly spicy flavor, and its scarlet color. It is fished in the deep waters from the Atlantic to the Mediterranean. Its name comes from its color, which is comparable to that of the Spanish carabineros.
CARAMEL:
(CNRTL) A brown-colored product obtained by melting sugar through heating. Depending on the degree of cooking, caramels can be hard or soft.
(H. This) A product obtained by heating sucrose, or table sugar, until it reaches a blond or brown color (the product is heated to a temperature above 141°C). During this transformation, water evaporates during intramolecular dehydration, leading to the formation of fructose dianhydrides, compounds that react with other compounds present to form the caramel mass. Simultaneously, various pyrolysis reactions generate fragrant compounds, such as hydroxymethylfurfural, which has a distinct caramel scent.
Note that, in industrial products, caramel is considered a food additive, with the code E150. There are various types:
- ordinary caramel is designated E150a
- caustic sulfite caramel, E150b, is used in vermouths and flavoring extracts
- ammonia caramel, E150c, is used in beers, biscuits, and sauces
- ammonium sulfite caramel, E150d, is used in sodas, vinegars, and confectionery.
For each type, a different caramelizing agent is used, resulting in a different color.
See also "péligot."
A sweet treat made from cooked sugar and dairy products such as milk, cream, and butter, often cube- or square-shaped. There are different kinds of caramel, depending on the degree of cooking, the texture of the finished product, and the ingredients and flavorings used: English caramel, vanilla caramel, soft chocolate caramel, hard coffee caramel, hazelnut caramel, etc.
CARAMEL FOR CROQUEMBOUCHE
(Thuries, The recipe book of a journeyman of the Tour de France) Fondant and glucose cooked dry at 155°C. This caramel does not "re-wet", that is to say it does not ooze, in order not to soften the pastry structure of the croquembouche.
CARAMELIZATION:
A reaction triggered by heating table sugar (primarily a compound called sucrose). It is a non-enzymatic browning reaction, distinct from other reactions such as glycation or amino-carbonyl reactions.
In the first stage, sucrose is dehydrated, forming fructose dianhydrides, which bind to D-glucose molecules, forming polymers that constitute the mass of caramel. Simultaneously, degradation processes generate a whole spectrum of small molecules, including aromatic ones such as 5-hydroxymethylfurfural (5-HMF)
(This, Gastronomic News). "Maillard reaction"? "Caramelization"? It would be so simple to "brown" food.
I'm partly to blame for introducing the culinary community to what is mistakenly called "Maillard reactions." Today, people who aren't chemists, or who don't even know me, go so far as to... explain to me what (they think) it is! And the explanations they give are wrong.
Maillard reactions only happen when heated? Wrong.
Maillard reactions occur at temperatures above 145°C? Wrong... and I don't even know where this 145°C that websites keep repeating comes from.
Maillard reactions are similar to caramelization? Wrong.
Maillard reactions occur between amino acids and sugars? Wrong.
And so on, because you can find anything on the internet.
Let's get down to brass tacks.
When you heat certain foods, they brown. Obviously, this browning results from chemical reactions. Which ones? Those that involve the compounds present in meat, namely primarily proteins, "sugars," fats, lactic acid… and numerous minor compounds. What reactions do these compounds undergo?
Note that isolated proteins can brown when heated: such an effect is observed when gelatin (a protein) is heated dry, for example, and the browning then results from several simultaneous reactions, so it would be accurate to call this browning "pyrolysis." On
the other hand, sugars can also brown. Through what reactions? Since caramelization is the specific browning of table sugar, or sucrose, it is not appropriate to use the same term for the transformation of other chemically different sugars. Here again, pyrolysis is more suitable than caramelization. Moreover, the substance formed is not caramel, which is a complex mixture, but what I have proposed to call a "peligot."
Lipids, too, can react when heated. These reactions can be oxidations,For example.
These are the main reactions of isolated compounds, but reactions can obviously occur between different compounds. Among many others, we find the reactions discovered by the French pharmacist Lucien Dusart, more than half a century before the birth of the physician Louis-Camille Maillard. These reactions involve proteins, polypeptides, peptides, or amino acids, on the one hand, with specific sugars (the "reducing sugars"), such as glucose, which is found in blood, and therefore in meat, and also in vegetables (primarily fructose and sucrose), on the other.
These reactions are internationally known as "glycation reactions" when they involve proteins, and "aminocarbonyl reactions" when they involve other "amino" compounds. 
These glycation or amino-carbonyl reactions have nothing to do with caramelization, since they involve proteins and other amino compounds, as well as sugars (reducing agents), whereas sugars alone are sufficient for caramelization. They occur at any temperature, and notably at 37 degrees Celsius (unfortunately): they are thus responsible for the clouding of the lens in people with diabetes. Obviously, they are more active when the temperature increases, but that's true of all reactions.
Furthermore, it's worth noting that food reactions are not always visible as color changes. For example, when you cook spaghetti (which contains "complex" sugars, namely amylose and amylopectin, in the form of starch granules), these compounds are "hydrolyzed," releasing glucose. You don't see anything unless you use colored reagents, for example.
So, after this brief overview, what are the key takeaways? Food that is heated and browns... well, browns. Let's forget about the erroneously called "Maillard reactions." It's worth noting that the revised curriculum for the CAP (Certificate of Professional Competence) in hospitality and catering endorsed this approach: we now distinguish between cooking methods that result in browning and those that don't. It's quite simple, isn't it?
ENGLISH CARAMEL:
Hard caramel, particularly difficult to cut and chew, which often comes in tablet form.
CARAMELIZE:
To produce caramel by heating table sugar (sucrose).
To coat the inside of a mold with a thin layer of caramel.
To coat fresh or dried fruit with caramel.
Note that the verb "caramelize" is incorrect when referring to browning meat, as caramel generally does not form in this process. The correct term is simply "brown."
CARAMELIZER:
An electric heating element welded to a metal plate and fitted with a handle. It allows you to caramelize the surface of cakes.
CARASSONNAGE, or SÉCAILLAGE:
The operation of checking and maintaining the stakes and wires used to train the vine, generally carried out in winter between the time when the shoots from pruning are cut down and the time when those kept for the next harvest are tied up.
CARBONNADE:
(Food Dictionary) Carbonnade or grillade: a piece of meat roasted on the grill. 
(TLFi) A preparation consisting of grilling meat over coals. Meat prepared in this way.
(ref nec) A beef stew, of Belgian origin, made with onion, beer, brown stock, brown sugar, and gingerbread; some add mustard.
Flemish-Style Carbonade:
Not to be confused with meat "Flemish-style" (see that term)
(Culinary Guide, 1903) . 1.2 kg of lean beef (hanger or chuck) cut into thin, short escalopes. Season with 12 grams of salt and 2 grams of pepper, and brown well in a pan. Arrange in layers in a saucepan with 500 grams of sliced ​​onions, sautéed and browned in butter, and add a bouquet garni. Deglaze the pan with a bottle of beer (preferably aged Lambic); add an equal amount of brown stock, and thicken with 100 grams of brown roux. Add 50 grams of granulated sugar and pour over the carbonade. Oven cooking time: 2 to 3 hours. NOTE: This carbonade is served as is, or the accompaniment can be strained, according to the customer's preference.
(Colombié, 1906) This dish, from the Walloon provinces, is made with mutton, beef, or veal. The etymology of the word carbonade, carbonata in Italian, indicates meat grilled over embers, over charcoal, carbo in Latin; this is how it was prepared in the past when the cut was taken from the shank of the leg or haunch, cut across the rib end, and served plain. Today, carbonade is braised. In Belgium, it is taken from the first ribs of the beef, immediately after the lower part of the neck.
Brown the meat on both sides in a sauté pan or an earthenware casserole dish, with a little fat or bacon, and as soon as it is browned, remove it to a platter. Brown a few small onions or two chopped onions, sprinkle with a little flour and brown it as well, then moisten with half a liter of farro, lambic, or ordinary beer, and an equal amount of water; add one or two tablespoons of vinegar depending on the quantity of meat, a little sugar, and a bouquet garni; return the meat to the pot and let it braise on the hot embers, just hot enough to keep you smiling for three hours. Serve with potatoes boiled in salted water for 15 minutes, and sautéed for a few seconds just before serving.
CARCASS:
(CNRTL) The complete set of bones of a dead animal, stripped of their flesh but still held together.
Poultry carcass. What remains of the animal's body after the legs and wings have been removed.
A slaughtered, gutted, and prepared animal, ready for wholesale and retail sale.
CARDAMOM:
(TLFi) A plant of the genus Amome, cultivated in warm countries, particularly India. Its eponymous fruits contain peppery seeds used as a condiment in cooking and as a stimulant in pharmaceutical preparations.
Green cardamom is used in pods, as seeds, ground, or roasted (with meats, poultry, marinades, desserts, coffee, chocolate, tea, fruit, carrots, and cream; green cardamom is an ingredient in Japanese curry).
Chinese cardamom is a bitter spice used in pods, as seeds (found inside the pod), or ground. Chinese cardamom is used in cooking with meat, poultry, game, and in marinades.
CARDINAL:
(L. Bromberger, Paris Bistro) Cardinal, or Communard: red wine with blackcurrant
CARDINALE (A LA):
(PF La Varenne) mutton à la Cardinale: cooked with broth, bouquet garni, mushrooms
(PF La Varenne) pâté à la Cardinale: tall and narrow pâtés, with gaudiveaux. It is the height that gives the name.
CARDINALIZE:
Said of crustaceans that are made to turn red by plunging them into a boiling court bouillon (lobster, langoustine, etc.).
(Cuis ref) To quickly fry crustaceans or crustacean shells until they become very red.
CARDINE:
(ref nec) Lepidorhombus whiffiagonis , a diamond-shaped sea fish of the flounder family. It has firm, flavorful white flesh. This fish is caught in the Bay of Biscay, the English Channel, the Celtic Sea, and off the west coast of Scotland.
CARDON:
(CNRTL) A biennial vegetable plant of the Asteraceae family, in the same genus as the artichoke, whose ribs, or frames, are edible. 12th century. Borrowed from Old Provençal cardo(n), literally "thistle," from Late Latin cardo, -onis, "thistle." A vegetable plant of the Asteraceae family, related to the artichoke. Cardoons with pith.
CARDONS A LA MARROW:
(CNRTL) Cardons with marrow are a culinary specialty of the Lyon region made from cardoon and marrow bones.
CARI, CARRY, CURRY:
(TLFi) Indian condiment composed of chili pepper, saffron, pepper and other powdered spices.
CARIGNAN:
(CNRTL) red grape variety of Languedoc-Roussillon whose share is decreasing year after year in the various AOC vineyards
CARIGNAN (A LA):
Lamb noisette or tournedos sautéed, served with Anna potatoes in a small tartlet, sauced with a port deglazing and tomato veal stock and accompanied by a garnish of asparagus tips sautéed in butter and Duchess-style molded eggs, breaded, fried and filled with foie gras.
CARLOTTIN:
Carlottin is a generic vernacular name which in French designates several species of flatfish (Halibut, sole, turbot, plaice) of the family Pleuronectidae.
CARMELITIE (A LA):
(ref nec) Refers to a cold preparation of chicken supremes, coated with a hot-and-cold sauce, decorated with truffle shavings, and served with a crayfish mousse and crayfish tails.
Eggs à la Carmélite are soft-boiled or poached eggs served in a flan crust, garnished with creamed egg mules, and coated with a white wine sauce.
CARMIN:
(TLFi) Colouring material of the range of reds, originally derived from cochineal.
CARON:
(ref nec) Piece of fatty bacon cut into squares and prepared into lardons for studding meats.
CAROTENES:
(H. This) A group of compounds found in plant tissues that contribute to their color. The best known is beta-carotene, which is predominant in orange carrots.
CAROTENOIDS:
(H. This) A group of compounds present in plant tissues that contribute to their color (yellow, orange, red).
Examples include carotenes, violaxanthin, astaxanthin, etc.
CAROB:
(ref nec) Carob seeds are brown, flattened oval, biconvex, and very hard. They are separated from each other by pulpy partitions. There are fifteen to twenty seeds per pod. The pale yellow pulp inside the pods is mealy and sweet when ripe. Edible, with a chocolatey taste, it is sometimes eaten. Because the size and weight of these seeds are very consistent, at 0.20 grams, they served as a unit of measurement in antiquity. Their name is the origin of the carat, which represented the weight of a carob seed in the gemstone trade. Currently, the term carat is still used as a unit of weight: 1 carat of diamond represents the diameter and corresponding weight of a stone cut in the correct proportions for a round brilliant-cut diamond with 57 facets and a diameter of 6.4 mm. Similarly, {siliqua}, the Latin name for carob, was among the Romans the name of a unit worth 1/6 of a scruple. In Germany, roasted carob seeds are used as a coffee substitute. The seeds can also be sucked like candy.
CARPACCIO:
(ref nec) A dish made of thin slices of meat; it is named for its red color (in homage to the painter of the same name), and a different name should be found for similar dishes that are not red.
It is made with raw beef, cut into very thin slices, traditionally seasoned with a drizzle of olive oil, lemon juice, salt, pepper, and sprinkled (or not) with shavings of Parmigiano Reggiano (Parmesan) or Pecorino cheese. It can also be garnished with toasted pine nuts and arugula (rocket) leaves, or even Genoese pesto.
Spread out on a large plate, these thin slices of beef take on carmine red tones reminiscent of the work of Vittore Carpaccio (1460-1526), ​​the great Venetian Renaissance painter (See below and as an example the reds of the "Dream of Saint Ursula").
Veal Carpaccio:
(ref nec) Very thin slices of veal. Just like with veal tartare, the meat should not be masked by seasoning, or the delicate flavor of the veal will be lost. Hazelnut or mandarin-infused oils are recommended. Raw veal pairs particularly well with seafood flavors such as shrimp, crab, salmon, tuna, etc. For example, the Italian recipe combining tuna and veal (tonnato and vitello seasoned with a cold sauce similar to gribiche sauce).
CARRAGENAINS:
(ref nec) Group of polysaccharides that are often used as a gelling agent or thickener, depending on the compounds.
CARRÉ:
(ref nec) All the tables under the responsibility of the head waiter of the carré.
Rack of lamb:
(ref nec) A cut consisting of at least 4 or 5 unseparated ribs from half a lamb. To be eaten grilled or roasted. First-class meat.
Rack of ribs:
(ref nec) The rack of pork ribs is made up of the second ribs (which come from the loin) and the first ribs. Its meat is leaner than the loin, but its bones give it flavor.
CARRÉ MIRABELLE:
Cheese washed with mirabelle plum brandy.
This flat, square-shaped cheese is made in Lorraine, in northeastern France. It is produced by the Vergaville Abbey, a Benedictine abbey whose origins date back to the 10th century. Carré Mirabelle is washed five times with mirabelle plum brandy during its ripening period. This treatment enhances its aroma while preserving a mild flavor.
Rack of lamb:
A cut consisting of at least 4 or 5 unseparated ribs from half an animal. To be eaten grilled or roasted. First-class meat.
PORK LOIN:
Boneless and tied, it makes an excellent roast; however, since the meat is more flavorful when cooked on the bone, it's best to split or remove the vertebrae and trim the top on each side for easier serving.
In charcuterie, after processing (salting, smoking, etc.), pork loin yields bacon, Spanish lonzo (lonzu in Corsica), and smoked pork loin. In some regions or countries, such as Switzerland, the loin is called a "rack."
CARREAU:
(ref nec) Very large pike.
MENU:
(TLFi) A list of the dishes served in a restaurant, along with their prices.
(CNRTL) À la carte: Choosing dishes from the menu to create your own meal.
The practice of selecting your preferred dishes from the menu for a meal.
WINE LIST:
(CNRTL) A list of the wines, or sometimes all the drinks, served in a restaurant, along with their prices.
CARTELIN:
(Inventory of the culinary heritage of France) A type of scalded cake whose consumption is linked to festivities. A circular cake 12 cm in diameter—formerly the size of a plate—and 1 to 2 cm thick. Golden blond, the cartelin owes its flavor to the high proportion of sugar that coats it and gives it a shiny appearance.
Safflower:
(CNRTL) A plant native to the Orient whose flowers yield a red dye.
Safflower oil, an edible oil, is extracted from the seeds of the safflower plant.
CARAWAY  
(TLFi) An aromatic plant of the Apiaceae family, whose seeds, used particularly in cooking as a condiment and in medicine as a diuretic, are an ingredient in several liqueurs (kummel, etc.).
It is used whole, ground, roasted, or infused in alcohol. Caraway is used in the making of rye bread, marinated fish, cabbage, hard or soft cheeses (Munster), etc.
Caseins,
from {caseus}, cheese.
One of the classes of milk proteins. There are several types of caseins in cow's milk. The most abundant are αS1 caseins (40%), β caseins (35%), κ caseins (12%), αS2 caseins (10%), and γ caseins (3 to 7%).
They are used in winemaking for fining (see this word) white wines.
HELMET:
A specialty originating in Rennes, made from the head of a lamb or sheep, including both shoulders, exposed ribs, the neck and the tops of the ribs, whose shape evokes that of a crested helmet.
CAP:
(L.Bromberger, Paris Bistro) Dubonnet
CASSATTE:
A cassate is an Italian frozen dessert, composed of pâte à bombe set in a rectangular mold lined with fruit ice cream.
CASSE:
1. A long legume pod whose pulp has mild laxative properties.
2. A small, spoon-like container or pan used for scooping water.
3. Cassia, also called false cinnamon or cassia cinnamon, is a sweet spice with a very strong flavor originating from Vietnam, China, or Sumatra. It can be used ground, whole, or roasted with meats, poultry, vegetables, and desserts.
2. A wine spoilage or disease that causes color changes and a loss of clarity. Cassia can be caused by oxidation, light, microbes, heat, etc.
CASSÉ:
(ref nec) Confectionery term designating the cooking of a sugar syrup brought to a temperature between 130 °C (petit cassé) and 150 °C (grand cassé).
CASSE-CROÛTE:
(TLFI) Instrument used to grind bread crusts for the use of the elderly.
Simple meal eaten by workers during a break from their work.
CASSE-GUEULE:
1. Very strong brandy
2. Hard candy to bite or suck. It is made of successive layers of sugar that are very hard to the bite. Created by the dragée coating process. Its size varies from 1/3 of a centimeter in diameter. Its layers can be flavored and colored differently.
(D. Alliot, Larpepem vous louchébem?) two-handed cleaver used in slaughterhouses
CASSE-MUSEAU:
(TLFi) A very soft and crumbly cake.
(Massialot) Take cream cheese, four fresh eggs, a quarter of a pound of fresh butter, half a liter of flour, and a little salt; make a soft dough from all of it; when the dough is made, let it rest, then cut the Casses-museaux like small cream puffs, and bake them in a not-too-hot oven. After fifteen minutes, take them out to split them open, and put them back in the oven to finish baking.
(Anonymous) A small, spherical cake with a brioche-like texture, white to slightly golden in color, with a slightly salty flavor and a taste of fresh goat cheese. It is between 5 and 10 centimeters in diameter. It is made with eggs, flour, fresh goat cheese, and the second pressing of goat cheese.
Note that many regions claim to have different versions of casse-museau: Poitiers, Brassac, Berry...
See https://nouvellesgastronomiques.com/terminologie-casse-museau-par-herve-this/
SNACK:
(ref nec) This is an indefinable meal that can be eaten alone or with others, at any time and in any place. For a long time, the snack was associated with the working class. Since the 1970s, it has often taken the form of a sandwich.
Etymologically, the word "casse-croûte" (snack) was, in the past, the instrument used to crush or grind bread crusts for the benefit of toothless old people. This instrument is most often made of iron or steel, crafted by a cutler, and has a jaw-like shape into which the bread is placed to be crushed.
NUTCRACKER:
(CNRTL) Small instrument consisting of two lever-forming branches with which hazelnuts or walnuts are cracked.
NUTCRACKER:
(French dictionary) A small instrument similar to a nutcracker, used to crack the shells of nuts.
BREAK:
(The butcher-caterer's companion's book) To separate the different muscles of a piece of meat in order to sort it.
CASSEROLE:
(PF La Varenne) hollowed-out bread, roast chicken mince with jus; cooked on lard with veal sweetbread stew, artichokes or truffles
(François Massialot, 1705) {“We serve what are called casseroles, for starters and for soups. Here is one for starters. You must take a large golden loaf, and not coat it with bread: you make a hole underneath, and remove the crumb. You must then have a good mince of roast chickens, or pullets, or other kind of cooked meat; and pass this well-minced meat through the casserole, with good jus, as if it were to make a hash. Having passed it through, you must, with a hand spoon, put some into the bread, which you will have dried in the air by the fire on the crumb side; After adding a little of this minced mixture, place a few small pieces of bread crust inside, and fill the loaf with more minced mixture and crusts. Then take a saucepan no larger than your loaf; line it with a sheet of paper, or better yet, strips of bacon, and then place the stuffed side of the loaf inside, covering it with the bottom of the same loaf. Simmer it in this way, with plenty of good stock; but don't let it simmer too long or too long, so that it remains completely covered. A little before serving, carefully pour it onto a platter, remove the bacon strips, drain off some of the fat, and cover your loaf with a good stewing of sweetbreads, artichoke hearts, truffles, and small asparagus tips around it, according to the season.
The casserole dish or Russian pot is a basic utensil for reheating and reducing food. It has a cylindrical shape with a height equal to its radius (possibly 0.5 or 1 cm longer for professional models). If the height is greater than the radius, it is no longer a casserole dish, but a bain-marie. The casserole dish has a handle. (
Dictionary of Foods, 1750) Stuffed bread cooked in a casserole dish with suitable seasonings: sweetbreads, artichoke hearts, truffles, and asparagus tips.
See Hervé This, En casserole, Nouvelles gastronomiques, https://nouvellesgastronomiques.com/une-casserole-un-ustensile-et-des-plats-a-base-de-pain/, June 10, 2024. 
Saucepan, Russian saucepan, sauté pan, sauté pan…
By H. This, vo Kientza
Casserole, marmite, russe, sautoir, sauteuse… Young cooks get confused… and frequenting culinary circles shows that even more seasoned professionals confuse the terms. They all have their excuses, because even the digitized Trésor de la langue française (Treasury of the French Language) isn't entirely clear.
Here's what we find:
"Casserole: a cooking utensil, generally cylindrical in shape, with a flat bottom and a short handle, in which various foods are cooked." The word comes from "casse," which simply means "container." A saucepan, therefore, is pretty much any utensil: the word being so vague, it's understandable that professionals use more precise terms to make themselves understood.  
According to the same dictionary, we then have: "Russian: a round saucepan with a vertical rim, equipped with a handle, which can receive a fitting lid and is used for cooking in liquid." We can see that this is not very different from the first term, because, in reality, it doesn't say that the saucepan cannot receive lids or contain liquids. Let's
move on to "Sauté pan: a wide pan with a low rim in which meats or vegetables are sautéed. Syn. Sautéing pan." Here, we can clearly see the difference with the Russian... but alas, the dictionary confuses the sauté pan and the sautéing pan. Under "sauteuse," we find "abbreviation of 'sauteuse pan'; a wide pan with shallow sides and a long handle, used for sautéing meats and vegetables. Synonym: 'sautoir' (older term)." The dictionary quotes M.L. Audot, in *La Cuisinière de la campagne et de la ville* (1896, p. 119): "To cook quickly, tossing occasionally in a pan, or in a sauteuse or sautoir." But this is rather simplistic, for why grant Audot such authority? After all, he is not recognized as an authority, and it is not established that we owe him the uses of "sauteuse" and "sautoir."
Let's move on to modern professional cookware. For cookware manufacturers, the saucepan or Dutch oven is a basic utensil for reheating and reducing food. It has a cylindrical shape with a height equal to its radius (possibly 0.5 or 1 cm longer for professional models). If the height is greater than the radius, it's no longer a saucepan, but a bain-marie. The saucepan has a handle.
The stockpot or Dutch oven has the same dimensions as the saucepan, but it has two handles. It's used with a lid, except at the beginning of cooking to brown food. It has a cylindrical shape with a height equal to its radius.
The stockpot is a large, cylindrical utensil with a height equal to its diameter; it has two handles and a lid.
The sauté pan is used for sautéing food. It has a cylindrical shape with a height one-third of its diameter. It's used for sweating food.
The sauté pan is the handleless version of the sauté pan. Equipped with handles, it's easier to handle on a stovetop, especially for circular motions, useful for certain preparations that require intensive stirring! With its more compact design and no handle, the sauté pan is easier to store.
The domed sauté pan is ideal for reduction cooking, as its small base allows for rapid heating and its wide top diameter promotes greater moisture evaporation.
The frying pan is the tool for grilling, searing, or browning. It has a flared shape and is shallow. It is used without a lid.
That's much clearer, isn't it?
CASSISSINE:
(Inventory of the culinary heritage of France) A Burgundian confection. Made from blackcurrant paste with a blackcurrant liqueur center. Oval-shaped, 3 cm long, 2 cm wide, and 2 cm thick, a Cassissine weighs 12 to 14 g. Violet in color, it is soft with a liquid center and a sweet taste of blackcurrant and liqueur.
BROWN SUGAR:
(IPCF) Unrefined sugar derived from sugar cane. Brown sugar is a crystallized sugar obtained directly from the first boiling of the cane juice. Amber in color, this sugar has a sweet and pleasant flavor. The word brown sugar comes from the old word "casson," used to refer to raw or granulated sugar.
CATHARE:
A goat's milk cheese originating from Languedoc. This goat cheese bears the emblem of its region: the Occitan cross inscribed on the front of its flat, ash-coated disc. Its goaty flavor intensifies with age. If you enjoy mild, milky flavors, try it fresh. Otherwise, when semi-dry, it will offer you the typical goaty taste of cheeses from this region. Its paste has a smooth, fine texture.
CAUDALIE (cdl)
A measure of the persistence of a wine's taste: one second of persistence is equal to one caudalie.
From the Latin *cauda*, meaning tail.
 During tasting, after spitting out or swallowing the wine, without circulating air (breathing), the number of seconds during which the taste of the wine is perceived is measured.
CAUDLE or CAUDEL ::
(Encyclopedia Britannica, 1911) From English, derived from Old Northern French, itself derived from the Latin caldus "hot". A hot drink, a type of eggnog, which appeared in various forms throughout British cuisine from the Middle Ages to the Victorian era. Later variants were more like a drinkable oatmeal porridge.
CAVAILLONNAGE:
(Civa) Cavaillonnage, 's Dràfàhra: Practiced in the autumn, cavaillonnage (or buttage) consists of bringing soil back onto the base of the vine stocks to protect them from winter frosts.
WINE MERCHANT:
(Civa) A wine merchant can be either a specialist wine retailer or a cellar worker. The latter participates in the winemaking, aging, and bottling processes.
CITRON:
A large citrus fruit with a bumpy surface and a thick peel. Used to make jam and liqueur. Primarily used in pastry making for its peel, which is candied.
CÉDRATINE:
(CNRTL) A colorless or golden-yellow liquid, depending on the manufacturer, with a tangy taste. Composed of citron extracts, syrup, and alcohol, with an alcohol content of 24% to 35% by volume.
CELLAR:
(TLFi) A shed-like room attached to or on the ground floor of a house, where grapes are pressed and wine is stored.
(TLFi) A cool room, generally not vaulted, located on the ground floor of a dwelling, below it, or adjoining it, used for storing wine and foodstuffs.
(Favre) A cellar located on the ground floor of a house, where wine and provisions are kept.
CELLULOSE:
(ref nec) A group of compounds belonging to the polysaccharide family, abundant in plants. Cellulose molecules are chains of residues of a basic sugar, D-glucose.
ASHING:
(Androuet, Cheesemaker's Glossary) This term refers to the process of sprinkling certain cheeses with a mixture of salt and very finely ground charcoal. Ashing is intended to protect the cheeses and, above all, to prevent insects from landing on them. This process generally affects expensive cheeses. They are then said to be ash-coated.
CEP:
(Civa) Vine stock, d'r Rabstock: Vine stump or rootstock.
GRAPE VARIETY:
A variety of grape and/or vine, giving a particular identity to the wine produced from it.
(Civa) Grape variety, 's Gewachs, d' Rabsort: The grape variety is the type of vine. In Alsace, wines primarily owe their names to grape varieties. Alsace has 7 main grape varieties: Sylvaner, Pinot Blanc, Riesling, Pinot Blanc, Pinot Gris, Gewurztraminer, and Pinot Noir, in addition to less common varieties such as Muscat d'Alsace, Muscat à Petits Grains, Savagnin Rose, Chasselas, Chardonnay, and Auxerrois.
CERCE:
(ENSMIC) A piece of joinery in the shape of a box, surrounding the millstones of a mill. It is also called an archure.
RING (and stainless steel frame):
(French Encyclopedia) A type of cylindrical, bottomless metal mold used for preparing and baking food or pastries. It comes in several different diameters.
(ref nec) A bottomless circular shape for baking or assembling cakes with varying heights, fluted or plain edges. It is placed directly on a baking sheet.
The "tart ring" is also called a "flan ring".
CEREAL 
Cereals, by Pierre Morlon (member of the French Academy of Agriculture) Text taken from Mots de l'Agronomie, https://mots-agronomie.inra.fr/index.php/C%C3%A9r%C3%A9ale
Columella gives the poppy the epithet Cereale, either because it served as food for humans like wheat, or because Ceres used it to forget her grief after the abduction of her daughter Proserpine. [reference citation=''Translation of Ancient Latin Works'', 1772, vol. 4: 244]
"Any fermented dough, made from the seeds we have called cereals, is called bread, which is one of the oldest and most universal foods that humans have prepared: we hear of it from the earliest ages of the world, and the whole process consists of fermenting the seeds after having crushed and ground them into powder." (Lorry, 1754: 340)
Hesitations, contradictions, inconsistencies ==
Here are three definitions of the word cereal, representative of those found in literature for the last two centuries:
“CEREALS. This is the common name for grasses cultivated for their seeds, those which brilliant Mythology presents to us as the product of Ceres’ gifts. They include wheat, rye, barley, and oats. Corn, buckwheat, rice, sorghum, and millet are sometimes included; but this is inappropriate. Floating fescue, canary grass, and wild thyme, whose seeds are sometimes eaten, can also be included.” (New Course of Agriculture, 1809: 254).
"The word 'cereal,' derived from Ceres, goddess of harvests, applies in our language to bread-making plants or others with floury seeds, belonging especially to the large family of grasses. It therefore includes wheat, rye, barley, oats, rice, millet, maize, sorghum, and canary seed. Some other uncultivated grasses whose seeds are sometimes harvested for food, such as floating fescue and wild rice, are not considered cereals, while, on the contrary, buckwheat is quite commonly included among them, although it belongs to another family, the Polygonaceae." (''Rustinese House of the 19th Century'', 1844, vol. 1: 365).
"Cereals. A group of plants belonging to the grass family and producing floury grains suitable for human and animal consumption." These are: wheat proper, spelt, einkorn, rye, maize, rice, sorghum, millet, oats, barley, sugarcane, canary seed, etc. Most authors add buckwheat to this list. Maize, sorghum, rice, and sugarcane are cereals of warm regions (…) Many cereals are also used industrially (sugarcane, rye, barley, maize, rice)” (Larousse agricole, 1921, vol. 1: 270). The rest of the article describes the morphology of the grasses; the same work defines buckwheat as “a Polygonaceae classified among the cereals” (1922, vol. 2: 538).
Agreements and disagreements
All the definitions found agree on this: "Cereals, or at least the main ones, form the basis of the food of men over a large part of the globe. In France especially, despite the progressive extension of the cultivation of potatoes, bread made from wheat, rye, barley or corn, is still the main source of food. Thus the fate of the country is closely linked to the abundance or weakness of wheat harvests" ("Rural House", 1844, vol. 1: 365).
Another point of agreement is only apparent: cereals provide [[seeds]] "that can be ground into flour" or "floury," which is not always the same thing: if floury means composed almost entirely of starch, this excludes [[legumes]], even those whose seeds can be ground into flour – it would still be necessary to define a limit threshold of protein content to be classified as a cereal… "We designate by the name of cereals the plants of the grass family whose seeds have a starchy endosperm which, under the millstone, is transformed into flour suitable for use as food for humans. Buckwheat, of the Polygonaceae family, whose seed fulfills a similar role, is usually included" (Garola, 1894: 1).
Definitions differ on two points.
Some reserve the word for [[species]]s used for human consumption, while others include domestic animals.
And, above all, the lists of species vary greatly: "This word usually refers to wheat, rye, barley, and oats. Some apply it to other plants as well, such as corn, rice, buckwheat, millet, and even beans. We will not go that far and will limit ourselves to the four grasses that form the basis of human food in our regions" (Joigneaux & Moreau, 1854: 281). The most cautious is Littré's dictionary: "only refers to plants and seeds suitable for making bread," the most inconsistent is the Dictionary of Agriculture of the International Council of the French Language (1999), which begins the definition of Cereal (p. 128) with: "Poaceae (Grasses)," but then has to qualify this with "Buckwheat, although belonging to the Polygonaceae family, is considered a cereal," and elsewhere classifies buckwheat among the pseudocereals (p. 702) but quinoa ("Chenopodium quinoa") among the cereals (p. 812)...
The history of the word sheds light on these divergences and inconsistencies.
A food category…
If we retain only the core meaning common to all definitions, we obtain: "A cereal is a plant that produces seeds for human consumption that can be ground into flour." This definition is, word for word, that of wheat in its original meaning.
 The word "cereals," a new word in our language, is derived from the name "Ceres," by which the Latins designated the deity who presided over sowing and harvesting. Its meaning is the same as that of the word "wheat," but broader and less ambiguous. It encompasses all floury grains indiscriminately, including New World wheat and corn, which was certainly unknown to the worshippers of Ceres. The term is even extended to the starches of tubers, which the now highly refined art of milling and baking can transform into bread.
   The word "blés" (wheat) originally encompassed all edible grains; the author of "Théâtre d'agriculture" (Theater of Agriculture), Olivier de Serres, defined it thus during the reign of Henry IV: "It is a barbarous word corrupted from Italian, and which is generally taken to mean all grains, even vegetables good to eat." Usage has restricted the meaning of this word, used in the plural, to designate grains suitable for breadmaking; and in the singular, to designate specifically wheat par excellence, common wheat. (Gautier, 1833: I-II). The author, "former administrator of provisions for the war, the navy, and reserve supplies for Paris," then systematically includes dried vegetables among the cereals.
The word wheat gradually became specialized, varying from region to region, to designate only three or four species – common wheat, durum wheat, buckwheat, and corn (maize). The entire range of grains used to feed the population needed a new name: thus, shortly after 1750, the little-used adjective cereal, -e (“cereal festivals” in honor of Ceres), began to be applied to cereal seeds (cereal crops, cereal harvests, cereal crops, cereal productions) that produce these grains. The
adjective was substantivized in the 1790s: “AGRICULTURE. YEAR III (1794). (…) Presentation to the Convention of the cereal products from the area around Paris” (“Alphabetical Table of the Moniteur…”, vol. 4: 8); Pictet de Rochemont thus uses it occasionally in 1801, and Chrestien de Lihus systematically in 1804.
In a century in which France experienced "five great famines: those of the years 1709, 1740, 1772, 1789, and 1793 until 1797" (Depradt, 1802, vol. 1: 106), and in which the "question of subsistence" became of major political importance (the Revolution of 1789 was triggered by a famine), the word is often associated with famine: "It was in the periods of 1694 & 1709, that, on the advice of a former French consul in Smyrna, rice became one of the main resources of the People in the famine; "The usual consumption increased, and the gaps in the wheat harvests have since then been largely filled by this cereal plant." (''Gazette d'agriculture…'', 1771: 788); Parmentier used it in 1781 in his work ''Research on nourishing plants, which, in times of scarcity, can replace ordinary foods…'' Another definition could thus be:
'''A cereal is any plant whose seeds can be transformed into bread or porridge so as not to die of hunger.'''
Like wheat in its first meaning, and still now if we think of buckwheat, the word cereal, a practical word (Comet, 1992, see [[Cereal - Appendix 1|appendix 1]]), relates to the use of harvests: ''We have classified distinctly, according to the difference in their use, the Cereal plants, the fodder plants, and those suitable for the arts,' says ''The Good Gardener'' of 1821, which includes buckwheat in the cereals without asking any question. From this point of view, '''for the average person, the word, which belongs to the field of food, has nothing to do with botany''':
"List of seeds that need to be acquired for sowing in the various places one will travel through. (...) Cereal seeds. To be acquired in Brest: wheat of different species, 8 bushels. Corn of different varieties, 4 bushels. Buckwheat, or black wheat, 4 bushels. Piedmont rice, 4 bushels. Barley of different species, 4 bushels. Oats of different varieties, 2 bushels. Rye, 4 bushels. (''Voyage de La Pérouse'', 1797, vol. 1: 235-237).
Yet another word already existed: grains." But its agricultural definition was undoubtedly too imprecise: for Father Cotte (1791), for example, grains were wheat, rye, barley, oats, buckwheat, millet, maize, peas, broad beans, vetch, beans, and lentils; for J.B. Dubois (1795), they were common wheat, spelt, red wheat, rye, barley, oats, millet, sorghum or African millet, maize, and buckwheat. In terms of land use, grains could be contrasted either with meadows (pasture) or with other groups of annual plants: in the first case, it included "vegetables" or leguminous plants; in the second, it excluded them. Pictet de Rochemont (1801: 45) clarifies this in the expression "white grains": "White grains are all varieties of wheat, barley, oats, or rye."
Legumes were sometimes used to make bread—in times of famine, or for domestic servants and farm laborers—because their appearance, taste, and greater difficulty in digestion were not well appreciated. One of the reasons for including a botanical criterion in the definition of cereals was to avoid classifying vegetables in the same category as wheat, and this, it seems, from the very beginning: the oldest work in which we have found this word commonly used to designate a category of plants is a medical book (Lorry, 1754) which contrasts the digestion of cereal grains with that of legumes ([[Cereal - Appendix 2|Appendix 2]]). From reading this work, we can deduce the following definition:
Cereal seeds are seeds that are not "emulsifying" (oily), easily digestible for humans, therefore not legumes.

==… but also botanical…==

CEREALIA ''Semina''. Botanists give this name to the grains used to make bread or beer. Reference citation=''Encyclopédie Œconomique'', 1770, vol. 4: 269.
Based on the morphology of reproductive organs, Linnaeus's classification (1753) does not take into account the use of species by humans, which it only indicates individually in the name of certain species, by adjectives such as ''edulis'', edible, or ''sativus'', nourishing. It does not include a collective category "cereals," the adjective being used only for rye, ''Secale cereale''.
But, at the time, other classifications, hybrid or composite, mixed the use of plants with various anatomical characteristics, such as that of Tournefort (1694). "In M. Tournefort, the grasses are grouped into two sections: the first includes the herbs without petals; some of which are called in Latin ''Cereales'', and others have an affinity with these; the characteristic of the second is that they have no petals, but otherwise the flowers are gathered in a scaly head; which brings the Castor bean alongside Job's Tear, Mays, etc." (''Dictionnaire œconomique…'', 1767: 215; id. in ''Encyclopédie œconomique…'', 1770, t. 8: 33). These "Graines" include dicotyledons: castor bean (above), hemp, flax…: "There are still some grasses that can hold their place in well-regulated crop rotations, such as hemp, flax, corn, sorghum and their varieties" (Pictet de Rochemont, 1801, 52).
"GRASSES, sf pl. ''Bot.'' We give this name to an order or family of plants, of great extent. The plants it comprises are monocotyledons; they have creeping and geniculate roots, and stems that are usually knotted; the leaves are alternate, very simple, without divisions, long, narrow and pointed, formed of parallel longitudinal fibers; they usually clasp the stem at their base, which forms a kind of sheath split lengthwise in most, and entire in a few others; they are rolled on one side only before they develop and point straight up. The flowers have no particular appearance and are quite small, gathered in spikes or particles [sic], or in clusters. Their structure is not entirely the same in all plants of this order, which can be divided, 1° into true grains, and 2° into plants analogous to grains. The first of these divisions is very numerous and includes, among others, the Forentaceae or cereal plants. (Encyclopedia, 1779, vol. 16: 484-485).
For these botanists,Cereals were a subdivision of the Gramineae family (which, for some of them, included dicotyledons).
==…annexed by agronomy==
At the very beginning of the 19th century, a third layer was added to the ambivalence of the word by [[agronomist, agronomy|agronomists]].
“Anglomaniacs,” admirers of “English agriculture,” or rather of what they had read about the agriculture of certain English counties, which they believed was applicable everywhere (Morlon, 2013 and article [[Crop rotation, succession, cropping system: making a concept, 1750-1810]]). “This part of rural and domestic economy is completely ignored in France; Thus, we see the farmer focusing all his attention on the grain harvests, ignoring, as he does, that harvests, though less frequent, are all the more abundant; that one or two good-quality animals yield as much, and even more, than entire grain harvests; and that, finally, the increase in grazing, resulting from the reduction in plowing, compensates for, and even surpasses, the temporary reduction in grain yields, and prepares the way for more abundant harvests when the land is returned to them. Experience has therefore proven that the English farmer harvests more grain from two cereal crops, to which he limits himself over the course of five years, than the French farmer obtains from the four crops he accumulates in the same period. The Englishman also has, for three years, harvests of fodder or leguminous plants, renewed several times during each season, which serve him to maintain these precious animals which, by their selling price, and by the fertility which their fertilizers give to his fields, make the wealth of their master and the great fecundity of his harvests." (Depradt, 1802, vol. 1: xxiv-xxvi).
Among these was Rozier and his theory of alternating plants with fibrous roots (wheat) and taprooted plants (forage), which would not exploit the same layer of soil: “This crop rotation ensures abundant harvests. Two factors contribute to this: the plants have either taproots, that is to say, roots that extend quite far into the soil, or hairy roots that penetrate only four or five inches deep: alfalfa, clover, etc., are in the first case, and wheat in the second. Thus, when one alternates on clover, sainfoin, alfalfa, fodder, etc., one can be sure that the following harvest will be plentiful, because the roots of these plants have absorbed the nutrients from the soil only at a greater depth than that to which the roots of the wheat would have drawn their nourishment.” (…) The second intrinsic reason for alternating crops is the fertilizer that has naturally formed on the surface of the soil during this period of time.” (1785, article “Alternating,” vol. 1: 417). Based on a flawed understanding of root depth—measured on uprooted plants!—this theory persisted, although it was refuted point by point as early as 1801 by Pictet de Rochemont. Having observed roots in situ in the soil, Pictet explained that, in fact, annual cultivated plants primarily exploit the tilled layer. He described the roots settling on what we call a plow pan, created “from time immemorial” by “the hooves of draft animals walking in the open furrow, and by the plowshare, whose heel presses firmly on this surface which serves as its point of support.” In the summary (p. 272), he qualifies this ruling: "those ((plants)) with fibrous roots often seek their nourishment in the lower layers: it is therefore necessary to resort to the supposition of nourishing sap of different natures that feed plants of different natures.", which is turned over and mixed with each plowing, and concludes thus: "When wheat or white grain harvests are repeated without interval, there are two causes that contribute to the progressive weakening of the harvests: the first is the gradual depletion of the nourishing sap necessary for white grains, the second is the multiplication of weeds (...). The first cause of the annual weakening of the products can be combated by fertilizers, which renew the sap of the soil; but when the land is infested to a certain degree with harmful plants, no matter how much manure is spread, only meager harvests are obtained" (p. 45).
And finally, the translation by [[A for person cited::Benjamin Crud|Crud]], an agronomist from Lausanne, of Thaër's "Principles of Rational Agriculture" (volume 1 was published in 1811). This work would have considerable dissemination and influence (Feller et al., 2001 & 2003); but the agriculture he describes (and sometimes compares with that of Great Britain) is that of northern Germany, near the Baltic, which is not without consequence for our purposes here.
What matters to Thaër, as to Rozier, is to alternate, in crop rotations, annual crops of straw grasses (Halmfrüchte or Getreide, see Cereal - Appendix 3) with non-grasses – therefore, in fact, dicotyledons. "So,
they began to cultivate plants of a different kind on fallow land, and they were more successful. They successively introduced into the fallow fields autumn and spring rapeseed, turnip rape, poppies, woad, hemp, flax, tobacco, and several other commercial plants or root crops, and various vegetables for human consumption." But it was soon realized that this resulted in a significant decrease in cereal harvests unless the problem was prevented by increased fertilizer use and more careful cultivation. There was also a lack of time to prepare and sow the autumn crops early, and after a fallow period, this sowing still had to take place: good farmers therefore limited themselves to cultivating only the quantity of these plants necessary for their own consumption. The best solution proved to be to cultivate vegetables, peas, beans, lentils, and vetch on the fallow land, rather than in the area sown with spring grains, as had been done previously. Thus, this method spread daily and even became the norm in some regions; so much so that these crops were called fallow crops.
These vegetables undoubtedly have the property of acting in some way contrary to the harmful effect that cereal grains produce on the soil, in that, by means of their hollow roots, they penetrate deeper into the earth, improving it by reducing its tenacity and compaction; that by their shade they stimulate fermentation or a reciprocal action of the soil with the column of air they cover, and thus partially smother weeds; and that they seem to require for their nourishment a combination of elemental substances, different in quantity from that required by wheat. However, they never completely replace the effect of fallow land, so that,"All circumstances being equal, one must always expect some reduction in the grain harvest when it has been preceded by a vegetable harvest (...)" (§ 305, p. 280).
'''In German, the word ''Getreide'' (literally 'that which is borne' by the earth) was perfectly suited for this, which included wheat, rye, barley and oats''' (Thaër specifies once ''eigentlichen Getreides'', 'true' or 'properly speaking' grains or cereals: the word still also had the broader meaning of its origin). Crud translates ''Getreid''e indifferently as 'grains' or 'cereals', sometimes specifying (three times in volume 1) 'cereal grasses' or 'cereal grasses', whereas the list of harvested grains was wider in France than in northern Germany where there was no maize - a cereal from a food point of view, but which, in rotations, can alternate with other cereals - and where buckwheat was not cultivated for its grains but harvested green as fodder or buried as [[green manure]]…
Thus, '''for these agronomists, a cereal was a plant of the grass family which had to be alternated, in rotations, with plants of other families (therefore, in practice, dicotyledons)'''.
Originating in Northern European agriculture, this agronomic definition excluded both maize and rice, which, although floury grasses, can be grown indefinitely. Maize can also serve as a non-cereal crop in rotations, alternating with cereal grains. In 1820, in his "Économie de l'agriculture" (The Economics of Agriculture), Crud addressed maize cultivation in a separate chapter, distinct from the one on cereal cultivation. However, very quickly, forgetting agronomy, maize and rice were classified as cereals based on botanical and nutritional criteria. Furthermore, based solely on botanical criteria, the first "Larousse agricole" (1921, see above) included sugarcane!
This ultimately resulted in a fundamentally incoherent category and the creation of a semantic monstrosity: pseudo-cereal.
==“Pseudo-cereal”, a semantic aberration ==
The confusion caused by the polysemy of the word led to the creation of the expression “pseudo-cereal”, applied to species not belonging to the grass family (Poaceae): buckwheat, later amaranth, quinoa… We do not know its origin; it exists in other languages. For example, in [https://en.wikipedia.org/wiki/Pseudocereal English], [https://de.wikipedia.org/wiki/Pseudogetreide German], [https://es.wikipedia.org/wiki/Pseudocereal Spanish], with highly variable lists of species.
"Pseudocereals are dicotyledonous plants whose seeds are consumed more or less in the same way as cereals. Unlike true cereals, they are not grasses. Their seeds can be ground into flour and used like cereal seeds." (https://fr.wikipedia.org/wiki/Pseudo-céréale). "A pseudocereal is a non-botanical term used to designate non-monocotyledonous plants, such as grasses considered to be true cereals, but dicotyledons that produce fruits with seeds that yield flour used to make bread and other foods." (https://www.aquaportail.com/definition-13262-pseudocereale.html)
"A 'pseudocereal' is thus defined as a plant that does not resemble a cereal, but has all of its qualities and uses." However, if we refer to the meaning of the prefix pseudo, "from 'pseudos,' meaning lie, most often deliberate, sometimes due to error, (...) feint, ruse (of war), then fraud, falsification" (Rey, ed., 1992, vol. 2: 1662), "the expression should designate exactly the opposite: a plant that resembles a cereal without having its qualities and uses." It is therefore a complete misuse of this prefix! None of the dictionaries we consulted (in French, German, English, and Spanish) contains the word.
And now, what about agronomy?
We will only discuss species cultivated in Europe here.
Is there an agronomy of cereals that distinguishes them from other cultivated species? Even considering only cereals of the grass family (Poaceae), this is only true in certain respects.
Agronomy proposes technical itineraries (a continuation of cultivation practices) to achieve the objectives that the farmer has set for themselves, within the context of their farm, the organization of the land, and the conditions of the natural environment of each field, plot, parcel, or field, depending on how yield and quality are determined.
A first point is the yield development model for each species, which is now, for agronomists, the basis for diagnosis and advice regarding the management of cultivated crops. From this perspective, regarding the main cereal grains, agronomic research distinguishes: 1) Wheat and other cereal grains (rye, barley, oats), which exhibit a high degree of botanical and physiological unity; 2) Rice, which shares some similarities with wheat, but requires very different sowing methods and anaerobic cultivation practices under flooding; 3) Maize, a summer row crop (Combe & Picard, eds., 1994). However, the quality objectives of the harvested product come into play here: the fertilization of wheat intended for high-quality breadmaking is not approached in the same way as that of malting barley.
A second fundamental point is the place or role of each crop in the crop rotation or succession. From this perspective, even for the same crop species, we first distinguish between winter, spring, and summer crops, which differ in:
* the possibility of following or preceding another crop,
* the work schedule,
* the effect on weed populations, which are much more difficult to eliminate in the presence of the crop, thus favoring species with the same growing season each year. In regions where this is possible, the basis for weed control is therefore the rotation of crops with different growing seasons; cultivation practices specific to certain species or groups of species are integrated into this basic approach.
==Other languages: a quick overview.==
In a region of the world where, since the arrival of agriculture, the bulk of human food comes from the seeds of annual crops, many languages ​​have (or have had) a word to designate all of these seeds, or part of this set. In Latin, ''frumentum'' which, especially in the plural, ''frumenta'', did not designate only wheat but a set of grains which could include Legumes; and ''annona'', ''1. production of the year, harvest of the year (…) 2. [especially] the production of wheat and foodstuffs, the supply of foodstuffs'' (Gaffiot, 1934: 130). In German, ''Getreide'' which, initially, designated what is carried by man (clothes or luggage) or by the ground (grass, flowers, [[fruit]]s in the general sense of the term), then became more precise in the 16th century (Luther) as a synonym of ''Korn'' (grain) (Kluge, 1967: 255). And also ''Feldfrüchte'', ''Halmfrüchte'', ''Körnerfrüchte''… (see [[Cereal - Appendix 3|Appendix 3]]). In Spanish, ''trigo'' (from the Latin ''triticum''), wheat, which, at least in the plural, designated ''todas las especies de grano de que hazemos pan'' » ("all the kinds of grain from which we make bread") (Cobarruvias, 1611: 978); as well as ''mies'' (pl. ''mieses'', from the Latin ''messis''), harvest, which designates both the operation and its time and what is harvested; and ''grano'', grain, ''el fruto y semilla de las miesses: como del trigo, cebada, centeno, &c.'' (the fruit and seed of the harvest: such as wheat, barley, rye, etc.)'' (''Diccionario de Autoridades'', vol. 4, 1734: 74).
In English, ''corn'' and ''grain'', whose agricultural meanings, as elastic as those of the French 'grain', largely overlap (Little ''et al.'', 1966: 395 & 819).
The word ''cereal'', as relating to or designating cultivated plants, was imported into English at the beginning of the 19th century: ''Of or pertaining to corn or edible grain 1818. Sb. (usu. in pl.) Any grasses which are cultivated for their seed as human food, commonly understood under the name of corn or grain 1832.'' » (Little et al., 1966: 284); and in Spanish later in the same century (the ''Diccionario histórico'' of the ''Academia española'', 1936, gives a quotation from 1882). German, already rich in this area, was more reluctant: ''Cerealien'' (or ''Zerealien''), which is sometimes found, is absent from most dictionaries. 

References cited
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*Pirolle, Vilmorin, Noisette, 1821. "The Good Gardener. Almanac for the year 1821."
*Quemada B. (ed.), 1983. ''Treasury of the French Language. Dictionary of the French Language of the 19th and 20th Centuries (1789-1960)''. CNRS, Paris, [http://atilf.atilf.fr/tlfv3.htm Consultation] on the ATILF portal.
*Rozier F. (Abbot), 1785. ''Complete Course of Theoretical, Practical, and Economic Agriculture, and of Rural and Veterinary Medicine, followed by a Method for Studying Agriculture by Principles, or Universal Dictionary of Agriculture''. Paris, Associated Booksellers, vol. 1.
*Saboureux de la Bonnetrie, 1772. ''Translation of Ancient Latin Works Relating to Agriculture and Veterinary Medicine''. Vol. 4, containing Columella's rural economy. Paris, 521 p. [https://gallica.bnf.fr/ark:/12148/bpt6k9742333n Full text] on Gallica.
*Alphabetical table of the Moniteur…, 1802, t. 4. [https://gallica.bnf.fr/ark:/12148/bpt6k1055873r Full text] on Gallica.
*Thaër A. von, 1809. ''Grundsätze der rationalellen Landwirthschaft''. B. 1. Berlin, Realschulbuchhandlung, XXIV + 380 p. [http://www.deutschestextarchiv.de/book/show/thaer_landwirthschaft01_1809 Full text].
*Thaër A. von, [1809] 1811. ''Reasoned principles of agriculture''. Translation of EVB Crud, Volume One. Paris, Paschoud, ix + 372 p. [http://gallica.bnf.fr/ark:/12148/bpt6k97456252 Full text] on Gallica.
*Tournefort J. Pitton de, 1694. ''Elements of Botany, or Method for Understanding Plants''. Paris, 562 p. + tables. [https://gallica.bnf.fr/ark:/12148/btv1b8454361d/ Full text] on Gallica.
*''Translation of ancient Latin works''… See Saboureux de la Bonnetrie, 1772.
*“Treasury of the French Language”. See Quemada (ed.).
*''Voyage de La Pérouse autour du monde, published in accordance with the decree of April 22, 1791, and written by M. l'A. Milet-Mureau''. Vol. 1, Paris, 1797, LXXII + 346 p. [http://numelyo.bm-lyon.fr/f_view/BML:BML_00GOO0100137001100817464 Full text] on the website of the Lyon Municipal Library.
SHREDDED CEREAL:
(ref nec) Coarsely ground whole grain.

Chervil: Along
with parsley, tarragon, and chives, chervil is considered one of the "fines herbes" (fine herbs). Its slightly aniseed flavor makes it a particularly refined herb. It was brought to France as a medicinal plant.
 Several varieties exist: common chervil, curly chervil for decorative purposes, and bulbous chervil, prized for its roots.
CERNER:
(Ref nec) To make an incision around the edge of apples or a sponge cake.
(Dic Ac fr) To cerner walnuts, to separate them from their shells with a knife.
CERVELAS:
(ref nec) Also known as Strasbourg cervelas or crown cervelas, the Alsatian cervelas is a small, cooked sausage, quite short and curved, with a diameter of 3.5 to 4.5 centimeters, weighing between 80 and 120 grams and measuring 10 to 12 centimeters in length. It is presented in rings of eight. Its color is often red or smoky. The mixture contains 30 to 40% pork fat, the same amount of lean meat, ice, nitrite salt, sugars, and various additives, including pepper, coriander, nutmeg, cumin, allspice, and fresh garlic. It is stuffed into natural casings, like beef casings, or into reconstituted casings.
CERVELAS DE LYON:
See "Lyon sausage".
CERVELLE DE CANUT:
(Inventory of the culinary heritage of France) A typical cheese specialty of Lyonnaise cuisine, composed of fresh white cheese, shallot, garlic, flat-leaf parsley, chives, tarragon, rapeseed oil, freshly ground pepper and salt, served with toasted country bread soldiers.
Veal brain:
(ref nec) A red, slightly pink, light, delicate, and aromatic offal product. Rich in protein and minerals (especially phosphorus). It is first soaked in cold, lightly vinegared water to remove blood and blood vessels. Before cooking, it is often poached for a short or long time in a court-bouillon.
CETEAUX:
(IFREMER) Family Soleidae. Small, elongated, triangular sole from the Mediterranean and the Bay of Biscay. Its flesh is white, fine, and lean.
CEVENOLE (A LA) /
(Culinary Guide) Refers to a chestnut garnish.
Arrange, surround with bouquets of: small glazed onions; chestnuts cooked in their own juices and glazed, separated by croutons of dark bread shaped like rooster combs and fried in butter. (The Culinary Guide, Émile Colin et Cie, 1903, page 673).
CEVICHE:
(ref nec) Primarily known in Latin America on the Pacific coast. The name encompasses various preparations of fish or seafood "cooked" in citrus juice and served cold.
CHABLON:
(Cuis ref) Pre-cut shapes allowing for the even piping of various preparations before baking.
(ref nec) Small metal or silicone plate with cutouts in different shapes used as templates for piping various pastry preparations. (Examples: macarons, éclairs, chocolates, biscuits, etc.) The chablon is used on a sheet of parchment paper.
CHABLONNER:
(ref nec) A pastry term that means to protect the base of a tart by coating it with a very thin layer of dark or white chocolate applied with a brush. Once cooled, this hardened layer will insulate the pastry, keeping it crisp by preventing it from absorbing moisture from cream or fruit. Silicone molds are also used for making certain pastry preparations.
CHOCOLATE:
(TLFi) Food composed essentially of cocoa and sugar.
(Decree No. 76-692 of July 13, 1976) The sales designations "chocolate", "milk chocolate" and "couverture chocolate" provided for in Annex I may be supplemented by mentions or qualifiers relating to quality criteria, provided that the products contain:
1° In the case of chocolate: at least 43% total dry cocoa solids, of which at least 26% cocoa butter;
2° In the case of milk chocolate: at least 30% total dry cocoa solids and at least 18% milk solids from the partial or total dehydration of whole milk, partially or totally skimmed milk, cream, partially or totally dehydrated cream, butter or milk fat, of which at least 4.5% milk fat;
3. In the case of couverture chocolate: at least 16% defatted dry cocoa solids.
When the products defined in points 3, 4, 5, 6, 7 and 10 of Section A of Annex I are sold in assortments, their sales names may be replaced by the names "assorted chocolates" or "assorted filled chocolates" or a similar name. In this case, a single list of ingredients is permitted for all the products constituting the assortment.
Chocolate products which, pursuant to Article 5, contain vegetable fats other than cocoa butter may be marketed, provided that their labeling, as provided for in Article 7, is supplemented by the following statement, which must be eye-catching and clearly legible: "Contains vegetable fats in addition to cocoa butter". This statement appears in the same field of vision as the list of ingredients, clearly distinct from it, and is displayed near the sales name in bold type at least as large as that of the sales name. The sales name may also appear elsewhere without the preceding statement being required.
CHAFIN FISH:
(ref nec) Food warmer often found on buffets.
WINE CELLAR:
(CNRTL) Cellar at ground level where wine and brandy are prepared, and where they are stored.
COLD CHAIN:
(DGCCRF) Process enabling products to retain their hygienic, nutritional and organoleptic qualities and to keep them safe, from the production stage to consumption.
CHAIR:
(Practical Wine Guide, P. Ribereau-Gayon) In sommelierie: Wine consistency
Pâté meat:
Sausage meat, or simply meat:
( https://eur-lex.europa.eu/legal-content/FR/TXT/PDF/?uri=CELEX:32013R0973 ) Sausage meat is obtained by reducing meat through grinding or mincing, then mixing the ground meat with spices to create sausage meat. 
(French Academy Dictionary) Sausage meat is a mixture of minced and seasoned meats; it is used in various culinary preparations. 
(TLFi) Finely minced pork. Do not confuse with "stuffing" (see that word); in fact, we speak of "meat stuffing" or "sausage meat stuffing". 
WARM  
(Ref to come) Describes a generous, full-bodied, and powerful wine. A warm wine is not always refined. In fact, refinement is often distant, a distance that warm wines lack.
BLOWTORCH:
(H. This) A blowtorch produces a very high temperature, which browns food, but it has the disadvantage of depositing various polycyclic aromatic hydrocarbons on the food. A paint stripper gun, which emits very hot air, is preferable.
(Cocktails) A plastic tube used to sip liquids. Synonymous with a straw, a blowtorch is slightly larger and used for cocktails.
COOKING CHAMBER:
(ref nec) In an oven, consists of a floor, a vault and sides.
PROOFING CHAMBER:
(small baker) An enclosure called a proofing chamber is used to slow down or control the fermentation of dough pieces over a period of time defined by the user.
CHAMBRER
(TLFi) To let it sit in a warm room for a few hours before serving, so that it slowly reaches room temperature.
To bring a wine to room temperature after taking it out of the cellar.  
CHAMOIS:
(ref nec) The chamois is a wild hoofed mammal of the European mountains (family Bovidae and subfamily Caprinae – scientific name: Rupicapra rupicapra) with curved horns.
The six recognized subspecies live in rocky areas, forests, and mountain pastures, from the Alps to Anatolia and Azerbaijan, including the Vosges, Jura, Massif Central, Tyrol, the Balkans, and the Carpathians. The Pyrenean chamois, a related species belonging to the same genus Rupicapra, lives in the Pyrenees, the Cantabrian Mountains, and the Italian Apennines.
Chamois meat is prized. It is tender and flavorful, especially in animals under three years old. Chamois hunting, a sport, is strictly regulated, and the sale of chamois meat is prohibited in France.
CHAMOTTE:
(IPCF) Two-handled basket, one edge of which conforms to the picker's body and is held over the shoulder by a strap. Used for cherry picking.
CHAMPAGNE:
(economie.gouv.fr) Champagne is made from three main grape varieties: Chardonnay, Pinot Noir, and Pinot Meunier. The terms "Grand Cru" and "Premier Cru" designate the best terroirs of the Champagne vineyards.
Certain mandatory information must appear on the label affixed to the bottle:
   the sales designation consisting of the appellation "Champagne" must be displayed in very prominent characters and repeated on the part of the cork inside the neck of the bottle or, for bottles with a nominal capacity of 0.20 liters or less, on another internal part of the appropriate closure device;
   the name or company name of the producer, the name of the municipality where its registered office is located (including the name of the municipality where the wine is produced if it differs from that of the registered office);
   The indication of sugar content: namely "brut nature", "extra brut", "brut", "extra sec", "sec", "demi-sec" or "doux".
The conditions of use according to the designation:
   Brut nature: no added sugar and residual sugar content less than 3g/L;
   Extra brut: between 0 and 6 g/L;
   Brut: less than 12 g/L;
   Extra sec (Extra Dry): from 12 to 17 g/L;
   Sec (or Dry): from 17 to 32 g/L;
   Demi-Sec: from 32 to 50 g/L;
   Doux: more than 50 g/L;
   the professional registration number issued by the Comité Champagne preceded by the initials which indicate the professional category of the producer. These terms do not imply any judgment on the quality of the seller:
       NM stands for négociant manipulant (wine merchant/producer): this refers to a natural or legal person who, in addition to grapes from their own vineyards – if they own any – buys grapes, must, or wines and carries out at least the final stages of the production process on their premises before marketing the Champagne. The major Champagne houses belong to this category;
       RM stands for récoltant manipulant (grower/producer): they produce, on their premises, only the wines made from their own harvest;
       RC stands for récoltant-coopérateur (grower-cooperative): they deliver grapes from their harvest to their cooperative and then take back must or wines from the cooperative that are either being produced or are ready for sale;
       CM stands for coopérative de manipulation (cooperative for production): this cooperative produces, on its premises, the wines made from the grapes of its members and then markets them if applicable;
       ND stands for négociant Distributeur (wine merchant/distributor): they buy finished bottled wines and affix labels to them on their premises.
       MA stands for buyer's brand: the producer, whether a trader, grower, or cooperative,sells finished and labeled bottles bearing the brand of the customer who purchased the bottles.
   The origin: "Product of France" or equivalent terms;
   the actual alcoholic strength by volume;
   the nominal volume;
   the batch number;
   allergens;
   the health warning or the "pregnant woman" logo.
Optional information may also appear, such as the vintage, the grape variety, the terms "Blanc de Blancs" for a Champagne made exclusively from white grapes, or "Blanc de Noirs" for a Champagne made exclusively from black grapes, or "Rosé" for a Champagne obtained by blending or by the saignée method.
The CRD (Representative Cap of Rights; more information on the Customs website), which is still found on many bottles, has not been mandatory since June 1, 2019. It is green and displays the word "Champagne" in full (a specific feature of Champagne). The codes used are "R" for growers (RM, RC, and CM), and "N" for négociants (NM). The CRDs (Certificates of Product Distribution) can be personalized with the producer's contact information: the number on them is then the department number of their registered office ("02", "10", "51", etc.). They can also be generic (only for growers), in which case the number on them is "51".
Caution: Never buy sparkling wine without a label presented to you as "Declassified Champagne", "Hors Quantum", "Young Vines", etc. These claims conceal fraud that should be reported to the services indicated below.
(CNRTL) The origin of the word "Champagne" comes from the old French term "canpayne". Dating from the 11th century, this word means "large expanse of flat land". It was the numerous open fields on pale plateaus that inspired the name of the Champagne region itself.
CHAMPART:
(Tlfi) Share of the field's produce owed by the tenant peasant to the lord who owned the land.
(Tlfi) Mixture of wheat, rye, and barley sown together and used as animal feed. Syn. méteil.
CHAMPAGNE:
Bottle with a capacity of 0.75 L.
CHANOINESSE:
(bakery) small round gingerbread originally made in convents. Also called Nonette
CHANTEAU:
(TLFi) Piece of bread cut from a large loaf. Piece that is sent to the person who is to offer the blessed bread the following Sunday.
CHANTEPLEURE:
(CNRTL) A funnel with a long, perforated tube, used to transfer wine or any other liquid into a barrel without disturbing it.
(CNRTL) A press with a drain tap where grapes are crushed before being transferred to the vat.
CHANTERELLE:
Mushrooms.
Chanterelles, craterelles, and chanterelles: what are they?, by H. This.
The chanterelle? The girolle? We sometimes don't know the difference, and it's worth clarifying. Chanterelles are mushrooms recognizable by their flared cap, with an underside adorned with branching, slightly prominent veins or folds. Their overall shape is that of a trumpet. These mushrooms belong to the class Basidiomycetes, in the order Aphyllophorales.
Species with a smooth or simply wrinkled underside of the cap are called craterelles, as with the black trumpet. Sometimes, the group formed by chanterelles and craterelles is referred to as "cantharelles."
The common chanterelle is the girolle, which is also called the chevrette, comb de coq, girandole, jauniret, jaunotte, and roussotte. It should be noted that, besides the yellow-orange type, there are pale forms, of the 'neglectus' variety, or white forms, of the 'alba' variety; violet hues are observed on the cap of the 'amethysteus' variety or on the gills of the 'ianthinoxanthus' variety. The chanterelle should not be confused with the orange clitocybe, or false chanterelle, or worse, with the large clitocybes such as the olive clitocybe or Clitocybe illudens, which parasitizes various deciduous trees.
Furthermore, the tubular chanterelle has a thin, funnel-shaped cap, pierced in its center by an opening that connects to the cavity of the stem. It is tawny to brown, smooth, shiny, with an inrolled margin.
CAP:
(Civa) The solid parts of the grape that collect at the top of the vat during fermentation.
(boulangerienet) Regional bread, Western France
CAP OF GRAPE:
(Civa) Cap of grape pomace, d'r Klotz: During maceration, which is practiced for Pinot Noir from Alsace, the grape pomace rises to the surface and forms a cap. To ensure good extraction of the coloring matter, it is important to keep it moist by punching down or pumping over.  
CHAPATI:
(ref nec) Indian unleavened bread intended to accompany spicy dishes. Cooked in a pan and brushed with butter.
QUEEN'S HAT:
(ref nec) Festive bread from the Swedish countryside. Made with white flour and a little wholemeal flour.
BREADCRUMBS:
(TLFi) Dried, crumbled or grated bread crust or crumb. Breadcrumbs are distinguished as follows:
- white: dried, ground, sifted bread
crumb - blond: dried, ground, dried bread crusts
- red: oven-colored bread crusts or rusks, ground, sifted.
CHAPELER:
(bakery) To remove the crust from bread.
(Cuisine) An old culinary term referring to grinding oven-dried bread to make breadcrumbs.
CHAPLET
(bakery)  
1. A small loaf of bread made from a light dough seasoned with butter or milk.
2. A loaf of bread shaped like eggs joined together, made from coarse flour, distributed to the poor by the clergy.
3. Also refers to a small loaf of bread from which the thickest crust has been removed with a knife.
CHAPEL:
(TLFi) BAKERY. Oven vault.
(TLFi) CHEM. Lid of a still.
BREADCRUMBS:
(CNRTL) Dried bread crust or crumb, crumbled or grated.
CHAPTER:
(ref nec) Made by the itinerant bakers established in Gonnesse. It will be known as Gonnesse bread. So named because the baker of the Notre-Dame chapter was the first to make it.
CAPON:
(CNRTL) Young castrated rooster, fattened especially for consumption.
(CNRTL) Young vine shoot that does not yet produce grapes.
(CNRTL° Piece of bread moistened with broth and rubbed with garlic.
GARLIC CAPON: 
(Dictionary of regionalisms of France) In the southwest of France, this refers to pieces of bread crusts rubbed with raw garlic cloves, seasoned with oil, vinegar, salt and pepper - and added to green salads, especially curly endive salads.
CAPON:
(Word derived from capon). A caponized pullet (or caponette) is a female fowl that has had its ovaries, its reproductive organs, removed. This results in less fat and more tender meat. Guinea fowl are also caponized.
CHAPONNEAU  
(CNRTL) Young capon.
CHAPTALIZATION
(TLFi) Synonym for sweetening: the addition of sugar to grape must before fermentation to increase its alcohol content or to produce certain sparkling wines.
(https://www.economie.gouv.fr/dgccrf/elaboration-des-vins-laugmentation-titre-alcoometrique-volumique-naturel)
In accordance with EU regulations, when climatic conditions have not allowed sufficient ripening of the harvested grapes, Member States may authorize the use of certain oenological practices to increase the alcohol content of wines.
Different oenological practices can thus be implemented depending on the stages of winemaking (fresh grapes, grape must, partially fermented grape must, or wine) and the production areas:
- so-called "additive" methods, which consist of adding sugar. This involves either concentrated grape must or sucrose directly (in the latter case, it is called "dry sweetening" or "chaptalization");
- the so-called "subtractive" methods, which consist of concentrating the product by reducing its volume without reducing its sugar content.
In France, regional prefects(1) grant enrichment authorizations by decree for the techniques mentioned above.
However, dry sweetening is a special case in the 27 departments(2) of southern France: this technique requires specific authorization granted on an exceptional basis. When such authorization is granted, the French authorities inform the European Commission and the other Member States.
Producer organizations wishing to obtain authorization for fortification submit their applications to the INAO's regional delegate for wines with a geographical indication (PDO or PGI) or to the FranceAgriMer regional representative for wines without a geographical indication.
The application is based on the results of maturity surveys (periodic measurements of the sugar content of the grapes during the ripening phase), which may be supplemented by any other information that justifies the application, including meteorological data and information on the health of the grapes.

The
INAO's regional delegate and the FranceAgriMer regional representative then forward their proposed approval or rejection of the applications to the Regional Prefect. The Regional Prefect relies on their regional services to validate or reject these proposals.
Enrichment authorizations are published by prefectoral decree. As soon as the decree is published, the competent territorial delegate of the INAO or the territorial representative of FranceAgriMer informs the applicant organizations of the authorization or refusal decisions concerning them.
CHARBONNÉE:
Hare stew bound with blood.
 Grilled meat cooked over embers.
Beef stew, cooked for a long time in red wine with carrots, onions, herbs and bound with pig's blood.
CHARCUTAILLE:
(CNRLT) Pork meat; low-quality charcuterie.
CHARCUTERIE:
(CNRTL) A culinary profession primarily concerned with the preparation of pork for commercial purposes; the activity of someone working in this field.
A food product made from pork or, by extension, veal, game, etc.
(economie.gouv.fr) Etymologically, the term "charcuterie" refers to "cooked meats"; in its current sense, it represents products resulting from the processing of meats.
BLESSED THISTLE:
(CNRTL) Blessed thistle is a bitter spice with a strong flavor originating from Thailand or Trinidad. It is used chopped or pureed in Creole marinades, meats, fish, lemon, coconut milk, tomatoes, and garlic.
CHARDONNAY:
(ref nec) The Chardonnay grape variety is a high-quality, low-yielding white grape variety from Burgundy, producing elegant wines suitable for aging. Its name comes from a small village in the Mâconnais region, somewhat removed from its two main growing areas, Champagne and Burgundy.
It is in Burgundy that it produces some of the greatest dry white wines of France, but it is cultivated all over the world with varying degrees of success. It thrives best on clay-limestone and stony soils, which impart considerable finesse to its wines. In Champagne, it is sometimes called Pinot-Chardonnay (although it does not belong to the Pinot family) or Épinette Blanche. It constitutes 24% of the vineyard area there and predominates in the Côte des Blancs. It is also cultivated in the Chablis region, where it is called Beaunois. in the Jura (under the name of melon blanc) for the production of sparkling wine in association with Pinot Noir; in Languedoc for Blanquette de Limoux in association with Mauzac and Chenin; in Alsace where it can be used in the composition of Crémant; a little in Diois and Savoie; a very small amount in Bellet; and finally a little in Anjou for the production of dry white wines.
CHARDONNETTE:
(Inventory of the culinary heritage of France) Wild artichoke hay (raw, it is a milk coagulant).
CHARFING DISH:
(ref nec) Electric or heated by combustible gel, functioning as a bain-marie, suitable for keeping food warm at buffets.
CHARLOTTE:
(ref nec) High-sided, fluted mold.
Chef's hat.
Circular dessert lined with ladyfingers or Joconde sponge, filled with Bavarian cream, chocolate mousse, fruit, soaked sponge layers, and compote.
CHARNU:
Describes a wine that gives a feeling of density and fullness in the mouth.
CHAROLAIS:
Charolais beef (or Charolais cow or Charolles beef) is a French breed of cattle with a white coat, originating from the Charolles region of Burgundy. Primarily raised for beef production, these cattle are large and solid white, sometimes with a creamy tinge. Providing lean, flavorful meat, they are renowned for their excellent carcass quality, as well as their rapid growth, hardiness, and docility. This breed is frequently used in crossbreeding with dairy or local breeds to improve calf conformation. Charolais
cattle breeding remains a significant part of the Charolles region, where they have been present for a very long time.
CHARCOAL:
(ref nec) Said of a wine exhibiting a slight imbalance in the intensity of tannins, which can however be resolved by the aging of the latter.
HUNTER:
(TLFi) A person who enjoys and practices the sport of hunting.
A liveried servant attached to a hotel or restaurant.
CHARTREUSE:
Hervé This, What became of the Carthusian monasteries of yesteryear?, Encyclopedia of the French Academy of Agriculture, https://www.academie-agriculture.fr/sites/default/files/publications/encyclopedie/que_sont_devenues_les_chartreuses_dantan.pdf , September 29, 2025. 
YELLOW CHARTREUSE:
(www.chartreuse.fr) Created in 1840, this yellow liqueur is inspired by the recipe for the Elixir Végétal. It became so popular that Father Garnier, the procurator and head of liqueurs at the time, decided to officially name it Yellow Chartreuse and registered the “Chartreuse” trademark in 1852. It is a liqueur with an alcohol content of 43%, still produced and made today by the Carthusian monks.
GREEN CHARTREUSE:
(www.chartreuse.fr)  Created in 1840, this “Health Liqueur” was the first liqueur made from the original recipe of the Grande Chartreuse Vegetable Elixir. It became so popular that Father Garnier, the procurator and head of liqueurs at the time, decided to officially name it Green Chartreuse and registered the “Chartreuse” trademark in 1852. It is still produced and made today by the Carthusian monks at their distillery in Aiguenoire, Entre-Deux-Guiers (Isère, France).  
CHESTNUT:
(French Academy Dictionary) Edible fruit of the chestnut tree, with a smooth, reddish-brown husk, contained in a spiky burr. Large chestnuts are called marrons.
By analogy: Water chestnut, fruit of the macle, which tastes like the common chestnut, and, by metonymy, the macle itself.
Sea chestnut, common name for the sea urchin.
CASTLE:
(D. Alliot, Larpepem, are you cross-eyed?) prize beast
CHATEAUBRIAND/ CHÂTEAUBRIANT:  
Hervé This, Chateaubriand: two writings and two preparations, Nouvelles gastronomiques, https://nouvellesgastronomiques.com/chateaubriand-deux-ecritures-et-deux-preparations/ , July 25, 2025. 
CHATEAUBRIAND:
(J. Gouffé) A thick cut of meat, served with a maître d'hôtel sauce, known as chateaubriand, made with white wine, meat glaze, espagnole sauce, and thickened with maître d'hôtel butter (butter, parsley, salt, pepper, lemon). It was first served by Borel.
CHÂTEAUBRIANT:
(J. Gouffé) Pastry introduced by Montmireil, made of a circular base and a border of Neapolitan pastry, garnished with fruits cooked in syrup and maraschino, with ice cream.
CASTRATE:
(Cooking ref) Remove the central vein of the crayfish before cooking (by turning the central shell).
HOT:
(Practical Wine Guide, P. Ribereau-Gayon) Describes a wine where the alcoholic sensation dominates
HOT AHEAD:
An expression used loudly by waiters to announce their arrival and thus clear the way in front of them.
CHAUDEAU
(Guadeloupe) A type of Caribbean eggnog made with milk, egg, vanilla, lime, and nutmeg. Chaudeau is served at weddings, communions, and baptisms.
In Belgium, chaudeau is also a non-alcoholic eggnog prepared and served only at two traditional folk festivals in the province of Hainaut (Chaudeau de Wespes and Chaudeau de Bois-d'Haine).
CHAUD-FROID:
(CNRTL) A cooked, then cooled, glazed, decorated, and finally glazed again with a clear jelly to obtain a beautiful shine.
A preparation of poultry or game that is cooked hot but served cold.
Chaud-froids are simply fricassees of poultry or salmis coated with their sauce and glazed with jelly. In the past, the presentation of chaud-froids was very decorative.
It has been claimed that chaud-froid originated in 1759 at the Château de Montmorency, and that this name was given to it by Marshal de Luxembourg: delayed while he had guests and insisted that his absence not delay the time of service, upon his return, a fricassee was served to him set in the ivory-colored sauce. He expressed the wish that the succulent cold fricassee be served to him again, under the name of froid.
In 1885, excavations carried out at Pompeii proved that the hot-cold phenomenon existed much earlier. A clay vase containing fragments of aspic was found, bearing the inscription "calidus-frigidus".
EGG WARMER:
(wikipedia) Household appliance designed to heat eggs for a certain period of time.
CHAUDIN:
(The book of the butcher-caterer's companion) Large intestine of the pig reserved for the making of andouilles, andouillettes and for the packaging of certain sausages (robe or fusil).
CHAUDIN LORRAIN:
(ref nec) Weighing 250 to 400 grams, this sausage is stuffed under a menu or pork chitterling.
CHAUDREE:
(Littré) In the Aunis region, a portion of the catch taken for the consumption of the sailors or the skipper of a fishing boat. Also called godaille.
Charentaise chaudrée is a traditional fish soup recipe, originating from the Atlantic coast, made with fish, shellfish, seafood, bacon, potatoes, white wine, milk, cream, and butter.
HEATING
(ref nec) Saucepan containing boiling salted water, used to reheat boiled vegetables or pasta.
CHAUFROITER (or CHAUD-FROITER):
(The butcher-caterer's companion's book) To coat food (meat or fish, for example) with a hot-cold sauce.
CHAUSSAGE:
(TLFi) The act of surrounding the base of a plant or tree with soil.
Autumn plowing by which soil is brought up against and between the vines forming the row of vines.
SOCKET:
(CNRTL) Filtering shoe, Hippocrates' shoe: a fabric funnel used to filter thick liquids.
(E. Boullanger, Malting, Brewing, 1934, p. 361) Trub-sacs are canvas socks suspended above a channel, into which the must's sediment is left to drain.
The shoe is used to filter fatty or sweet liquids, as well as fruit juices and syrups; it is made of wool or felt, cut to a point and forming a funnel; it is attached to the four legs of a filtering stool. In a kitchen where the work is closely monitored, one shoe is reserved for fatty jellies and another for sweet jellies. The shoe is the ancestor of the fine chinois or cheesecloth.
HOUSING (see also HOUSING)
(ref nec) Autumn plowing by which soil is brought up against and between the vines forming the row of vines.
CHEDDAR:
(ref nec) Cheddar is a pale yellow cheese with a pronounced flavor, made from cow's milk. It originates from the English village of Cheddar in Somerset (United Kingdom).
CHEDDARIZATION:
(ref nec) This step involves first cutting the curd into pieces, layering the pieces, and then turning them over several times to allow the cheese to form a mass. During this process, the curd grains bind together and the cheese becomes more acidic.
WAITER:
(ref nec) In the hierarchy of dining room professions, the waiter ranks after the head waiter. Possessing a wide range of skills, they are responsible for a group of tables and are the primary point of contact for guests.
PATH:
(TLFi) Narrow and long strip of lingerie that is placed on a table, lengthwise.
CHIMNEY:
(The butcher-caterer's companion's book) A hole made in the pâtés to allow the cooking steam from the inner element to escape. A small paper tube is sometimes placed inside.
CHEMISE (EN):
(ref nec) A cooking method consisting of preserving the natural covering to be cooked (garlic, potato, truffle, etc.) or wrapping a piece to be cooked (quail, duck, pigeon, chicken, etc.) with a bard, a caul fat, parchment paper, etc. to prevent the food from drying out during cooking.
To coat
(ref nec) To cover (something) with a coating, a covering, or a protective covering.
(The Butcher-Caterer's Companion Book) In charcuterie, the operation of coating the inside of a mold with a ready-to-set jelly to form a smooth, transparent layer over the entire surface.
This term is also used for the operation, during the preparation of galantines and ballotines, of coating the previously scraped bacon strips with a thin layer of stuffing.
{It is to coat a mold for an appetizer or entremet to form the layer of stuffing or jelly that encases the body of certain appetizers and entremets.} The coating operation is also applied to iced items, such as bombes, which are covered with a different coating to match the main body of the ice cream. (Jules Gouffé, Le livre de cuisine, 1867)
In pastry making, it means lining the bottom and sides of a mold with substances such as caramel.
OAK:
(ref nec) Wood used for making the barrels in which the wine will age. French oak is one of the best for constructing these barrels.
CHENIN:
(Practical Wine Guide, P. Ribereau-Gayon) A great white grape variety from the Loire Valley, and more specifically from Anjou. Also called Pineau de la Loire.
CHEUCHON (or SEUCHON, SECHON, BEAR'S EARS, DRIED APPLE)  
(Heritage Inventory C F. Jean Froc). Slices of "every kind" apples dried for preservation. The taste varies depending on the apple variety. Produced in small quantities in the Haute-Marne region (Langres and Fayl-la-Forêt area). Grimod de la Reynière mentions "pears and dried apples from Reims" in the third edition of his famous *Almanach des Gourmands* of 1804.
Today's cheuchons are not dried apples; they are rather dried apple slices, not flattened whole apples. According to Jean Froc, this observation led him to question the evolution of the meaning of this term and the antiquity of this method because, according to specialists like Nanot and Gatin (Practical Treatise on Drying Fruits and Vegetables, Agricultural Library, 1913), apples were not dried in slices in France before the very end of the 19th century. Before then, they were only dried whole or in quarters. Were these "cheuchons" (apples) once dried in quarters or whole? Germaine Maillet (historian and writer, president of the Champagne folklore society) mentions, in "Popular Food and Champagne Cuisine," dried apples called "Daguenelle" and also "Chiches" in Wasigny.
CHEVALER:
(Larousse Gastronomique) To arrange the elements of a dish (escalopes, slices, etc.) so that they partially overlap. On a long dish, they are arranged in a line or in a staggered pattern; on a round dish, they are arranged in a ring.
HORSE:
(D. Alliot, Larpepem, are you cross-eyed?) butcher, hypophagic
HAIR (potato size) 
(ref nec) Potatoes cut into very thin strips with a mandoline, then finely sliced ​​with a slicer in a manner similar to a fine julienne.
ANGEL HAIR:
(ref nec) Angel hair, very fine vermicelli.
Slices of (orange, lemon or citron) cut into thin strips.
CHEVILLARD:
(D. Alliot, Larpepem vous louchébem?) Butcher in bulk.
PEG:
(Eric Glatre's Meat Dictionary. Dit. BPI) A small wooden stick that closes one end of the casing in preparation for stuffing. Originally, it was a square of wood carved by the farmer or a simple wooden thorn.
CHEVRETTE:
(TLFi) Low andiron; tripod that supports pans on the fire.
(ref nec) Common chanterelle. 
CHEVRILLARD: 
(CNRTL) Fawn of a doe. 
CHEVROTIN DES ARAVIS:
(ref nec) Goat cheese from Savoie.
The goat cheese made in Haute-Savoie is very different from those produced in the Loire Valley. Its production method, similar to that of Reblochon, gives it an orange rind lightly covered with white mold and a soft, fine-textured paste. It has a goat's milk aroma and its flavors are mild, even slightly sweet.
CHEWING GUM:
(ref nec) A treat consisting of a chewable paste to which various flavors may be added.
CHIANINA:
(ref nec) The Chianina is a breed of beef originating from the Chiana Valley (Valdichiana), a region south of Florence in Italy. These white-coated cattle are prized worldwide for their lean, flavorful, and protein-rich meat. It is one of the most renowned beef breeds in the world. The Chianina is an ancient breed, known for over 2,000 years. Large cattle are mentioned in its current region by the Roman Pliny the Elder (23 AD – 79 AD), and they are generally considered to be the ancestors of the Chianina.
CHIBOUST:
(H. This, Nouvelles gastronomiques) Term not to be used, see "Chiboust cream" (also to be avoided) and, especially, "Saint-Honoré cream".
CHICHI-FREGI
(Treasure of the Félibre) In Provençal, chichi means "small piece," and frégi means "fried." A Provençal fritter shaped into a coil, fried in oil, and rolled in sugar.
Made with wheat flour and chickpeas, it is generally flavored with olive oil and orange blossom water. The necessary ingredients are: wheat flour, chickpea flour, yeast, powdered sugar, salt, orange blossom water, and water. It is then shaped into a long (15 cm) and wide (10 cm) flat fritter, fried in oil, and rolled in granulated sugar.
CHICORY:
(IPCF) Coffee chicory is a variety of wild chicory. A beverage is obtained from its roasted roots, ground into powder or chips. It was sometimes used as a coffee substitute.
SHE HAS:
(ref nec) A trivial expression sometimes used when a sauce turns, when a stuffing or various preparations decompose or disintegrate.
BREAD SCRAP:
(bakery) Piece of cut bread. Slang term from Alfred Delvau's dictionary of slang. (1883)
CHIFFONADE   
(TLFi) Lettuce, sorrel, or other leafy green leaves, cut into thin strips and melted in butter.
(ref nec) Strips 0.5 to 1 cm wide cut from rolled leafy vegetables (salads, sorrel, spinach). Sometimes also refers to shredded cabbage or endive.
CHINA-CHINA:
(IPCF) Liqueur produced by the Giffard distillery, composed of orange peels which provide sweetness and bitterness. The aromatic plants it also contains contribute a wealth of aromas and spicy notes on the finish.
Horse mackerel:
( https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=168585#null ) Trachurus trachurus , is a species of fish in the family Carangidae that is found in the Atlantic and the Mediterranean.
CHINESE:
(French dictionary) A very fine, small sieve whose conical shape resembles that of Chinese hats.
This term also refers to a variety of bitter orange, which is candied and used to decorate cakes.
CHINOISER:
(Cuis ref) To filter a liquid using a chinois.
CHIPIRON:
(Inventory of France's culinary heritage) Chipirons are small squid (8 to 15 cm) that are a favorite food of the Basques. They are fished in August.
CHIPOLATA:
(Butcher's Guide) A small, fresh sausage made from sausage meat (pork). Like Toulouse sausage, it is sold raw and eaten sautéed, pan-fried, roasted, deep-fried, or poached.
Chipolatas are most often portioned at 40 to 50 grams per casing twist.
CHIPPED BEEF:
(ref nec) Chipped beef is a type of "broken beef" produced and consumed in the United States. It is made from salted and dried beef cut into thin slices.
CHIPS:
(ref nec) Thin slices of fried potato.
CHIQUE:
(ref nec) Fromage blanc mixed with thick cream, garlic, shallots, chives, salt, and pepper. Chique is traditionally served with jacket potatoes. "Parisian-style" chique is a sweet version, in other words, fromage blanc mixed with cream, sugar, or jam.
(ref nec) A type of large, hard candy presented on a wooden stick. A specialty of Carpentras.
To crimp, to crimp
(P. Lacam, New Memorial of Pastry) To cut the edge of a cake or vol-au-vent with a knife to give it a fluted shape.
(ref nec) To draw cross lines on the surfaces to be decorated.
To decorate a cake by drawing rays with a knife.
(The Companion Butcher-Caterer's Book) To make light incisions on the edges of vol-au-vents, tomatoes, tarts, etc., using the tip of a knife or crimp pliers.
To give a beautiful appearance to the edge of a tart or pastry.
CHLOROPHYLL:
(H. This) Former name for "plant green" (for example, spinach green). The term, introduced by chemists, has changed its meaning; and the use of the term "chlorophyll" is almost always an error or mistake.
Today, "chlorophylls" refers to an entire family of similar compounds, based on a tetrapyrrole ring. Therefore, it no longer makes sense to speak of "chlorophyll," and it is necessary to specify the type of chlorophyll: a, a', b, b', c...
In plant tissues, only chlorophylls a, a', b, b', c, and their derivatives (pheophytins, pheophorbides, etc.) are found.
Note that the plant green pigment (for example, "spinach green") is a mixture of pigments from different categories: chlorophylls or carotenoids.
Chlorophyll? That's so last century… by chlorophylls, by H. This, vo Kientza.
Not so long ago, we spoke of preparing "spinach greens." Today, we hear about "chlorophyll." A terminological slide: we used to say something correct, and now we say something that has a scientific appearance… but is wrong.
Let's explain: spinach greens are an old preparation, obtained by crushing spinach, then gently heating the juice in a saucepan; a beautiful green foam separates from a brown liquid, which settles. The green part is collected to color various preparations, such as mayonnaise, to give them a fresh color. A few centuries ago, when the Catholic religion was stronger in France, green had the advantage of being associated with spring, and, therefore, with the resurrection of Jesus.
The word "chlorophyll" was introduced in 1818 by the French pharmacists Joseph Bienaimé Caventou (1795–1877) and Pierre Joseph Pelletier (1788–1842), of the Paris School of Pharmacy, to designate the "pigment" extracted from green plants, which was believed to be constant. Our two pharmacists and chemists acknowledged, however, that the change of word was not significant: "We have no right to name a substance known for a long time, and to whose history we have added only a few facts; however, we will propose, without attaching any importance to it, the name chlorophyll..."
Then, gradually, physical chemists learned to separate the different compounds present in this green substance: George Gabriel Stokes (1864), H.C. Sorby (1873), Mikhail Tswett (1906), and Richard Willstätter (1872–1942) discovered that the color of green plants is due to both green or blue compounds and yellow, orange, or red compounds. The name "chlorophyll" was retained for the first group, but this word was given to the entire family, and each compound was designated by a letter: a, a', b, b', c… Today, we know of a multitude of chlorophylls, and speaking of "chlorophyll" no longer makes any sense. We must speak of "chlorophylls."
CHLOROSE
(French dictionary) Abnormal yellowing of a plant due to a deficiency. Consequence of overly calcareous soils resulting in yellowing of vine leaves, which can even cause complete dieback of the vines.
Calcium chloride:
A very bitter compound, formerly used for making "degennes" (see that word), and now replaced for this purpose by calcium lactate.
(deco relief) A desiccant that protects sugar, nougatine, and chocolate pieces from ambient humidity. Simply place a certain amount of calcium chloride in a container near the piece. Its absorbent properties keep the piece intact.
 
CHOCOLATE:
(ref nec) Minimum 14% defatted cocoa solids, minimum 18% cocoa butter. Chocolate (superfine, superior) more than 43% cocoa solids, Dark chocolate more than 50%.
Xocolatl is the linguistic origin of the word chocolate. It refers to the bitter drink of the Mayans and Aztecs made from cocoa beans and water, which was called Xocolatl (from xoco "bitter" and atl "water") in Aztec.
WHITE CHOCOLATE:
(ref nec) A mixture that retains only the name of chocolate. It contains sugar and cocoa butter.
GWO KAKO STYLE HOT CHOCOLATE:
(ref nec) Hot chocolate traditionally served in the Caribbean during First Communions. It has a thick consistency, like coccolata balada densa in Italy or chocolate caliente in Spain. It is flavored with cinnamon, vanilla, and lime.
COVERING CHOCOLATE:
(ref nec) Chocolate containing a higher proportion of cocoa butter and less sugar.  
MILK CHOCOLATE:
(ref nec) 25% minimum cocoa solids and at most 55% sugar.
HOUSEHOLD CHOCOLATE:
(ref nec) 30% minimum dry cocoa matter, i.e. 12% minimum defatted dry cocoa and 18% minimum cocoa butter.
 CHOCOLATE CHANTILLY (molecular gastronomy):
Chocolate mousse obtained by whipping a chocolate emulsion in an aqueous solution. Invented by H. This in 1995.
Recipe: In a saucepan, combine 200g of water and 250g of dark chocolate. Heat to emulsify the chocolate, then place the saucepan over ice and whip as you would for whipped cream. Stop whipping when the whisk leaves a slightly persistent trail.
CHOCOLATIER:
(CRNTL) 17th century. Derived from chocolate. A person who makes or sells chocolate. Relating to chocolate.
There are two types of chocolatiers. Roaster-chocolatiers who transform raw materials into couverture chocolate. These include Valrhona, Barry Callebaut, Cluizel, Weiss, etc., and processor-chocolatiers, who buy couverture chocolate to make all their specialties. These include confectioners, pastry chefs, and industrial chocolatiers.
CHOCOLATIERE:
(CRNTL) Container for preparing liquid chocolate or for serving this drink.
CHOESEL:
(ref nec) Choesels is a specialty of Belgian cuisine, whose name, in the Walloon dialect, refers to the testicles (called animelles in gastronomy) of a bull.
In fact, choesels are often beef pancreas, and the dish to which they lend their name is a stew of various meats and offal simmered with onions and beer.
CHOISY (A LA): 
See Hervé This, A la Choisy, Nouvelles gastronomiques, https://nouvellesgastronomiques.com/a-la-choisy/ , January 28, 2026
CHOISY (PIG'S FEET A LA):
(Dronne) "To prepare this dish, remove a foot from its jelly, cut it in half, heat it in its jelly, and then eat it plain, with vinaigrette, or with herbs."
CHOMBERT:
(PF La Varenne) à la Chombert (chickens): chickens stuffed with livers, parsley, chives, mushrooms, spices, and butter; cooked in a casserole with butter, bacon, parsley, chives, and basil, then skewered and roasted, basted with butter, then breaded with breadcrumbs and flavored with ham essence.
See Hervé This, "Poulets à la Chombert," Nouvelles gastronomiques, https://nouvellesgastronomiques.com/le-poulet-a-la-chombert/, August 3, 2024. 
CHONDRITE:
(bakery) bread made from spelt or bearded wheat (Greece).
CHOP SUEY
(ref nec) Chop Suey is a popular Chinese dish, often served as a main course, depending on the richness of its garnish. It is a flavorful broth, garnished with vegetables.
CHOPINE
(French Academy Dictionary) Old unit of capacity equal to half a pint, or a little less than half a liter.
CHORIZO:
(ref nec) A Spanish specialty, chorizo ​​is characterized by its seasoning and intense red color, achieved with chili peppers. It undergoes a curing and drying process and is sometimes smoked. Numerous recipes exist, using pork, beef, and sometimes horse, donkey, or mule. Thinly sliced, it is eaten raw or fried.
CHOU:
(ref nec) A chou is a small, airy pastry, made with a double-baked dough, which is eaten cold, most often filled with a cream or a filling.
CHINESE WHITE CABBAGE
(ref nec) Bok choy is known as Chinese white cabbage. Chinese white cabbage is used in the same way as regular white cabbage (soup, mixed salads, Chinese dishes, risotto, pizza, etc.).
SAUERKRAUT:
(Tlfi) Shredded cabbage that has fermented in a flavored brine, often containing juniper berries.
(https://doi.org/10.1016/j.lwt.2020.110325) The taste depends on the variety of cabbage, among other things.
CHOUQUETTE:
(ref nec) Small round pastry made with choux pastry sprinkled with granulated sugar.
CHUKKU KAPPI:
(ref nec) Coffee to which ginger, black pepper, cinnamon, tulasi (holy basil, herbaceous plant of the Lamiaceae family) or basil and coriander are added.
CHOCOLATE CHUNKS:
(ref nec) Large chocolate chunks used in the making of old-fashioned cookies.
CHURROS:
(ref nec) A churro (plural: churros) is a pastry originating from Spain and Portugal. Churros are made from fried dough shaped like thick spaghetti or an elongated doughnut, which is sweetened to taste. They are often sold at fairs, in chocolate shops (which are rare), or in churrerias (churry shops). In Seville, they are called calentitos or masa frita, in Jaén, talloset, and in Granada, tejeringos. All these regional terms have eventually been replaced by the term churro.
According to historian Michael Krondl, "the churro of today is not very different from a recipe for a doughnut made with flour and water found in De re coquinaria , a Roman cookbook compiled between the 1st and 4th centuries AD. There are also recipes from the ancient Greeks, but these are probably even older." "In the Mediterranean basin, it has essentially always existed."
CHUTNEY
(Cambridge Dictionary) A sauce containing small pieces of fruit or vegetables, spices, sugar, and vinegar; eaten with cold meats and other dishes. Chutney—English spelling—or chatni is a sauce, often sweet and sour, served as an accompaniment to dishes characteristic of Indian, Pakistani, and South African cuisine.
CIABATTA:
(ref nec) Ciabatta, which owes its name to its flat and oval shape (savate/slipper in Italian), crispy bread of Italian origin with a very airy and soft crumb, made with a flour rich in gluten and an olive oil extracted from olive pomace with a strong taste.
CHIVES:
Perennial condiment plant used in seasonings for its taste which is similar to that of onion.
CHIVES:
(TLFi) Perennial condiment plant which grows in dense clumps, and whose leaves, in the form of a thin tapered tube, are used in seasonings.
CIDER: 
(economie.gouv.fr) The term "cider" is reserved for beverages made from the fermentation of fresh apple must or a mixture of fresh apple and pear must, extracted with or without the addition of water.
The apple or pear must used may be partially derived from concentrated must, provided that the proportion of the latter does not exceed 50% of the total volume of must used. 
The term "corked cider" is reserved for ciders with a carbon dioxide content of at least 3 grams per liter for ciders obtained by natural fermentation in the bottle and 4 grams per liter for other ciders.
The terms "sweet cider" and "sweet corked cider" are reserved respectively for:
- ciders with an actual alcoholic strength by volume of no more than 3% and a residual sugar content of 35 grams per liter or more;
- to corked ciders having an acquired alcoholic strength by volume of no more than 3% and a residual sugar content of 42 grams per litre or more.
CREST:
(ref nec) Meaty piece of beef taken from the hindquarter.
CINNAMON:
(ref nec) 1. An aromatic tree or shrub native to Asia, the best-known varieties of which are the camphor tree and the cinnamon tree.
2. A liqueur prepared with the spirit of cinnamon.
An aromatic substance extracted from the cinnamon tree, formerly used as a perfume.
Some authors distinguish cinnamon from the same as regular cinnamon, thus clarifying which spice is being referred to.
FIVE SPICES: 
(Flavors) Five spices or five perfumes are a mixture of spices from China that includes Sichuan pepper, Chinese star anise, Chinese cinnamon, cloves, fennel.
FIFTH QUARTER:
(TLFi) Synonym of "issues". Everything that is not part of the carcass constitutes the fifth quarter. 
BENDING:
(Roussel et al., Glossary of Terminology Applied to French Breads) Regarding long loaves, a deformation in the shape of a curve or arc of long loaves with a small cross-section during baking. The curvature describes an arc of a circle whose ends are formed by the ends of the loaf and whose distance corresponds to the chord that subtends this arc. This phenomenon is noticeable on elongated loaves.
WAX
(ref nec) A hard, yellowish, fatty substance of animal or vegetable origin.
The best known is virgin beeswax, which is used in confectionery to grease certain molds or baking trays. Carnauba wax is extracted from the leaves of a palm tree from Northeast Brazil (Copernicia prunifera), the "wax palm." Some gummies, licorice, or coated candies are polished in a turbine by the addition of beeswax (E 901) or carnauba wax (E 903), natural or bleached, to give them shine and protection, thus acting as a coating agent. Finally, a microcrystalline wax (E 905) extracted from petroleum or lignite is used in the production of chewing gum.
WAX:
(ref nec) Synonym for greasing a baking sheet or mold by applying a very thin layer of fat to prevent food from sticking.
In the term "pure butter," the fat must be butter.
WAXING A TABLE:
(Hotel and Restaurant Industry) This is a special treatment given to VIP customers. 
CHISEL:
(French dictionary) A tool made of a flat steel blade, the narrow, sharp end of which is used to cut wood, stone, or metal.
In the plural: An instrument made of two steel blades, sharp on the inside, arranged in an X shape and hinged on a screw.
HERB SCISSORS:
(ref nec) Multi-blade scissors for quickly dividing herbs. Note that such tools are very difficult to sharpen, so they are more likely to crush than cut, resulting in undesirable enzymatic browning.
CHISELING
(ref nec) Operation consisting of removing, using very sharp scissors, from a bunch (table grapes in particular) the berries, pedicels or other unpresentable parts (rotten, broken, split, poorly colored, etc.) in order to promote its marketing.
CHISELER:
(French dictionary) To chisel a fish, to make incisions to facilitate cooking. Finely chopped parsley, cut very thinly.
(ref nec) To chisel is to divide with scissors, that is, a knife. Indeed, it does not mean "to divide with scissors," since scissors are made of two blades.
(The butcher-caterer's book) To make shallow incisions in pastry dough before baking.
(Darenne and Duval) This term is specifically used to describe a way of peeling mushrooms by regularly fluting the cap with a small knife.
CHISEL (or cheese knife, or cheese punch):
(ref nec) The chisel, almond-shaped. This type of knife is used for cutting extra-hard and extra-aged cheeses. With such a utensil, Parmesan, aged Comté, etc., are no match for it.
CITRATE:
(H. This) Salt of citric acid. In particular, we distinguish: potassium citrate (E 332), potassium salt of citric acid and sodium citrate (E 331), sodium salt of citric acid, used as acidifiers.
CITRE:
(TLFi) Variety of watermelon. Fruit with very firm flesh is made into a jam that is very popular in Provence.
CITRIC (ACID):  
(ref nec) Organic acid, initially isolated by the Swedish chemist Carl Wilhelm Scheele (1742-1786). It has three acidic functional groups and one alcohol functional group.  
Acidifying agent (E330) commercially produced by chemical synthesis.
Syn. 2-hydroxy, 1-, 2-, 3-, 5-tricarboxylic acid, pentanoic acid.
LEMON:
(TLFi) Fruit of the lemon tree, ovoid in shape, yellow in color, with an acidic taste.
LEMONGRASS:
(ref nec) Lemongrass is a strong-flavored spice originating from Thailand and Vietnam. It is used whole, ground, infused, or sautéed with fish, poultry, beef, shellfish, and crustaceans.
LEMONIZER:
(TLFi) To sprinkle with lemon juice.
(ref nec) Add lemon juice to the water in which certain vegetables are soaked after being peeled.
Rub the surface of a piece with lemon. Ascorbic acid prevents the action of phenoloxidase enzymes on the color (preventing browning).
CIVET: 
(TLFi) Game stew, primarily of hare, rabbit, or venison, whose pieces are sautéed in butter, moistened with red wine, seasoned with chives (hence the name), onions, and bound at the end of cooking with the animal's blood (possibly replaced by pig's blood).  
See Hervé This, "Le civet ? Ce n'est pas le sang qui fait le plat!", Nouvelles gastronomiques, https://nouvellesgastronomiques.com/le-civet-ce-nest-pas-le-sang-qui-fait-le-plat/, August 12, 2024.
 
CIVIER BRESSAN: 
(IPCF) Head cheese, charcuterie specialty of Bresse made from pork.
CLAFOUTI:
(Glossary of Central France, by Count Jaubert, Central Bookstore of Napoleon Chaix and Co., Paris, 1856, p. 259, https://gallica.bnf.fr/ark:/12148/bpt6k6322966z) A cake made with small black cherries, containing equal parts of these fruits and batter. The liquid batter, in which the cherries float, is poured into a baking dish with slightly raised edges and baked in the oven.
Hervé This, Clafouti, let's not confuse everything, Gastronomic News,
https://nouvellesgastronomiques.com/clafouti-ne-confondons-pas-tout/, May 31, 2024.
PICARD CLAFOUTIS:
(ref nec) Gratin composed of sliced ​​potatoes, gingerbread cubes, sliced ​​apples, all cooked in a mixture of fresh cream and beaten eggs, cinnamon, pepper, salt and nutmeg.
CLAIRET
(TLFi) Light, pale red wine.
(ref nec) Wine produced with a short maceration, bright red, light and of low intensity. Two Appellations d'Origine Contrôlée (AOCs) bear this name: Bordeaux-Clairet and Bourgogne-Clairet.
CLAMART (A LA): 
(ref nec) Culinary preparation containing whole or pureed peas.
CLAMS:
(CNRTL) Edible shellfish imported from America, which is fished with a rake on the beaches of the Atlantic.
CLAPOTONS:
(French butcher's glossary) In butchery and cooking, the hoof of an animal with cloven hooves (sheep, lamb, beef, goat, pig)
CLAQUAGE:
(small baker) The wheat grain passes between large smooth cylinders to grind the particles even more finely.
CLAQUER:
(M. Grossmann) Claquer une cousse d'ail means to crush a clove of garlic with the flat of the hand or with a knife blade.
CLAQUET:
(milling) Small slat placed on the hopper that continuously clatters.
CLARET
(ref nec) old name given by the English to Bordeaux wine.
CLARIFY:
 (P. Lacam, New Memorial of Pastry) To remove the foam from sugar when it boils. It also means separating the egg yolk from the white. Jelly is also clarified using egg white.
(ref nec) The term has several meanings, notably separating yolks from whites, which were "clear," from the Latin "clarus."
To clarify a broth: this means making it limpid, eliminating the suspended particles that make it turbid or cloudy.
The operation is traditionally carried out using beaten egg whites, which are heated in the cooled broth before being passed through a sieve lined with a cloth folded in four, but it is more efficient and faster when using a laboratory filter. It's quite astonishing that the culinary world still uses egg white clarification, a lengthy process that leaves a messy muslin cloth and clean linens dirty, when laboratories are full of filters that could be used and that clarify in seconds.
Removing foam and whey from fat, especially butter, is achieved through prolonged and very gentle heating.
CLAVELIN
(ref nec) A squat bottle with a distinctive shape and a capacity of 62 cl, used in certain Jura appellations producing Vin Jaune. Its 62 cl capacity corresponds, per liter, to the quantity of wine remaining after six years of aging in oak barrels.
KEY:
(ref nec) The point where the folds of a dough piece meet.
The part of the dough that has been sealed with the palm of the hand after the last folding phase during shaping.
CLÉDIER:
(Lachiver M. Dictionary of the Rural World, Words of the Past, Fayard 1997) A building used as a fruit drying shed, characteristic of several regions: Limousin, Périgord, and Cévennes. In the latter region, it is called a "séchadour" or "clède," the clédier being the man responsible for carrying the chestnuts to the drying shed and overseeing their drying. This type of building is particularly common in Haute-Vienne and Creuse, where it is used for drying chestnuts.
CLIMAT:
(ref nec) Term used in the Burgundy region to designate a place dedicated to viticulture. In other words, it is a plot of vines, and this designation has been used since the 16th century.
CLOCHE, or COOKING DOME:
(boulangerie.net) cooking technique.
   1. Make a fire with plenty of embers,
   2. Place the cloche on top until it is hot enough,
   3. Lift to remove the embers,
   4. Place the flatbread or bread
   on top, 5. Lower the cloche and cover everything with embers.
CLONE:
(M. Ribéreau-Gayon) Series of genetically identical vine plants resulting from selection and originating from a single strain called the mother vine.
BLISTERING:
(Roussel et al., Glossary of terminology applied to French breads) Appearance of large blisters which appear more on the sides of the bread by an inward deformation and an external swollen part.
BLISTER:
(ENSMIC) Blister in the crust of bread.
CLOS:
(TLFi) Land for cultivation, livestock farming or leisure surrounded by a fence. In particular, a plot of vineyard surrounded by walls.
NAILING:
(Reference term) Insert cloves into an onion.
Insert small sticks of ham, truffles, ox tongue, or anchovies onto the surface of butcher's meat, poultry, or fish.
(Jules Gouffé, The Cookbook, 1867) Place nails made from truffles and ox tongue onto capons, chickens, veal sweetbreads, and other cuts of meat. This is done with an 8-millimeter pointed wooden skewer inserted into the meat to create a hole for the ox tongue and truffle nails. 
(The butcher's and caterer's companion's book) To prick the surface of a ham or other piece of meat in order to embed condiments, spices or other substances (green or dry peppercorns, cloves, truffles, etc.). 
CM:
(ref nec) A designation found on a Champagne label. This refers to a cooperative that produces and markets wines made from grapes harvested by its members on its own premises and under its own brand.
COAGULATE:
(TLFi) To solidify suspended particles into a more or less solid mass.
Sow:
(TLFi) Sow: Female pig.
A sow is the adult female pig (she is also called a sow), a young female raised for breeding is a gilt.
The male is the boar and the young pig (before weaning) is called a piglet, piglet, or suckling pig (or suckling pig on the plate).
COCHELET: 
(French dialect) The cochelet is the final celebration of the grape harvest; the meal following the closing of the wine press and preceding the departure of the grape pickers. (Champagne dialect)
COCHON(N)AILLE:
(TLFi) A collection of pork meats and offal prepared in various ways in the style of charcutiers; in particular, a collection of charcuterie.
(ref ne) Pork meats are a culinary tradition linked to the end-of-year holidays, particularly widespread in certain regions of France and other countries. This custom consists of preparing and consuming various pork-based dishes during the Christmas and New Year period.
COCKTAIL:
(TLFi) A heady, generally highly alcoholic drink, composed of a mixture of different substances and served ice-cold.
A late-day reception where such drinks are served.
COCO DE LANGUEDOC:
(boulangerienet) Soft bread kneaded with sugar and eggs.
COCOTTE:
(TLFi) Small pot, usually made of cast iron, used for simmering food.
See also "potatoes in a casserole".
(French Academy Dictionary) Synonym for pressure cooker
, steamer or pressure pot
COCTION:
(H. This, Letter to the French Academy) Term proposed to designate transformations of foods where the transforming agent is not heat, but salt, sugar, an acid, ethanol, a base...
COCURON:
See "capuchin"
COHESION
(Roussel et al., Glossary of terminology applied to French breads) Cohesion is the property of consistency of bread that defines the limit point up to which a material can be deformed without breaking. In the case of the crust, we can speak of a
succession of limit points identifiable by a number of breaks.
CALF'S HEART:
(E. Glattre, Dic de la viande) Another name given to the sirloin in the Marseille region
(ref nec) devoid of fat, quite firm and slightly bland, it is likely to be prepared in different ways.
COL
(ISO for containers) Part of a container located between the ring and the shoulder.
(CNRTL) The narrowed part of a container.
(Ribereau-Gayon) The upper, cylindrical part of a bottle. Wine bottle sales are generally expressed in number of necks.
(CNRLT) The foam on a glass of beer.
COLBERT: 
((H. This, Nouvelles gastronomiques et Encyclopédie de l'Académie d'agriculture de France, d'après Lacam, Gouffé, Favre et Carême) Refers to a series of creams, made from a flavorful liquid, with added gelatin and whipped cream, like a crème anglaise with added Chantilly cream and set with gelatin.
COLBERT (à la):
(H. This, Nouvelles gastronomiques and Encyclopédie de l'Académie d'agriculture de France, based on Favre, Gouffé, Carême, le Guide culinaire) Certain dishes are specifically called "à la Colbert" when they include poached eggs. 
"Sauce Colbert," on the other hand, is a meat glaze thickened with butter, possibly flavored with lemon juice and herbs.
See Hervé This, Colbert?, Nouvelles gastronomiques, https://nouvellesgastronomiques.com/colbert/ , August 3, 2025. 
COLESLAW
(ref nec) Coleslaw is a salad whose main ingredient is shredded raw cabbage. It is commonly accompanied by shredded carrots and onions. The whole thing rests for a few hours in the refrigerator.
FINE CUTTING:
(CNRTL) Clarification of wines and alcoholic beverages using various binding agents that trap particles (egg white, gelatin, isinglass, etc.).
Wine clarifies through natural sedimentation, but the winemaker can also clarify by fining, which binds the particles present in the wine together. These particles, called "lees," are then removed from the wine. This process is often done with egg white (albumin) or bentonite (clay).
COLLATION
(CNRTL) A light meal, eaten at any time of day, but most often in the afternoon. It comes from the Latin {collatio}, "gathering," which referred to a pious gathering after which monks would eat something. A collation is a light meal that Catholics ate on fasting days. In modern usage, a collation is a quick meal, often eaten outside of regular mealtimes.
TEETH STICK:
(ref nec) A sweet treat resembling nougatine that is eaten on the island of Réunion.
TO SOLID:
(ref nec) To firm a product by adding gelatin.
(CNRTL) To clarify these drinks using egg white or isinglass, to which the impurities floating in these drinks adhere.
COLLAR:
(ref nec) See "potato collar".
(ref nec) Cylindrical slices of vegetables, 2 to 3 mm thick, fluted and hollowed out in the center using a fluted round cutter.
(ref nec) Lower part (base) of macarons and some biscuits.
(ref nec) Ring of bubbles in a glass of champagne, after the initial foam has subsided.
COLLET:
(Dic Ac fr) Neck of calf, of sheep, part between the head and the shoulders of these animals (also called Collier).
COLLIER:
(TLFI) Part of butchered animals comprising the neck and the base of the shoulders.
(ref nec) Economical meat for simmering or braising (carbonade, goulash, beef bourguignon, etc.)
LAMB NECK:
Neck including the cervical vertebrae. To be used in stews. Third-category meat.
SHEEP'S NECK:
(ref nec) Neck with cervical vertebrae. To be consumed in stews. Third-category meat.
VEAL NECK:
See "neck". The neck must be simmered, that is to say, cooked over very low heat for a very long time.
COLLOQUIUM:
(TLFI) Meeting of specialists in a more or less limited number convened to discuss and compare their information and opinions on a given theme or field.
COLOMBINE:
(ref nec) A colombine is a breaded and fried croquette, made of two thin layers of a semolina and Parmesan mixture, sealed with a salpicon, purée, or other filling.
COLORING:
(TLFi) To take on a color.
(ref nec) To give color, using colorings, to preparations.
To color meat: to brown it, either golden or dark, by searing it over high heat or using radiant heat. It should be noted that coloring is not always due to caramelization and that, in any case, meat does not caramelize.
Rapeseed:
(CNRTL) A forage plant of the Brassicaceae family, with white or yellow flowers, whose seeds yield oil.
Botanical name: Brassica napus L. or Brassica napus subsp. napus.
(ref nec) Crushing separates the oil from the solid part (the proteins) called "oilcake," which is used as animal feed. It is widely cultivated for the production of edible oil but also for biofuel.
COMAL
(wikipedia) Metal or clay plate used to cook tortillas
COMBAWA:
(ref nec) Kaffir lime is a bitter citrus fruit with a very strong flavor. It is cultivated in Thailand or Madagascar and is used grated (as zest). Kaffir lime is used in cooking for chicken and fish curries, seafood dishes, and coconut milk.
ORDER:
(ref nec) The complete list of dishes and drinks requested by a customer; sometimes the order is called the order.
See take, good, at discretion, type, as, thirteen
COMMIS:
(TLFi) One who is entrusted by another with a function or task for which they must report.
(ref nec) In the kitchen, they are under the authority of a chef de partie. They assist with preparation and perform simple tasks.
In the dining room, they serve the head waiter. They act as a liaison between the dining room and the kitchen, and participate in service, clearing, and cleaning. They are called a "commis de suite".
COMMUNARD:
(ref nec) Cook who is responsible for the staff's meals.
(ref nec) Drink made with red wine and blackcurrant liqueur.
COMPANION:
(CNRTL) One who shares the occupations, adventures, and fate of another person.
A worker who has completed their apprenticeship but is not yet a master, and still works for a master.
A worker, craftsman, who belongs to a society of tradespeople.
A Freemason of a rank immediately above that of apprentice.
COMPLANTATION or COMPLANTAGE or RACOTTAGE  
(ref nec) Practice consisting of replacing missing, exhausted, too old or dead vine plants.
COMPLEXITY:
(ref nec) For wine, an essential quality that results from the perception of numerous aromatic notes.
COMPOUND:
(H. This) Type of molecule. For example, water is a compound, since a sample of water is made of identical molecules. Ethanol is also a compound. But vodka, made of 40 percent ethanol and 60 percent water, is not a compound. It is a mixture of two compounds.
AROMATIC COMPOUND:
(H. This) A generally erroneous term, used by those who are unaware that aroma is the scent of an aromatic plant. The term "aromatic compound" can only be applied to compounds found in aromatic plants, and these compounds are not necessarily fragrant.
ODORANT COMPOUND:
(H. This) A compound whose molecules have the ability to bind to receptors in the nose (think of a key in a lock) to elicit an olfactory sensation.
COMPOTE:
(CNRTL) Fruit dessert, generally cooked with water and sugar, presented whole, in pieces or crushed.
(CNRTL) Stew (of game birds).
COMPOTER:
(ref nec) Cook gently and for a long time until it breaks down.
CRUSHED:
 (ref nec) Crushed tomatoes are made up of tomatoes, peeled, deseeded and cut into small pieces, cooked over low heat in a sauté pan until all the liquid has evaporated, with shallots previously sweated in butter, a clove of garlic and a small bouquet garni.
CRUSH:
(TlFi) To roughly break and reduce hard or dry materials into irregular granules using a hammer, pestle, or crusher.
Also used for vegetables (e.g., tomatoes, celery, etc.): cutting into pieces of varying sizes without any particular shape.
CONCENTRATION:
(ref nec) Action of concentrating.
(H. This and 17th CPC of the National Academy) Note that the terminology "cooking by concentration" is both outdated and incorrect : the juices do not concentrate in roasted meats, but, on the contrary, come out of the flesh when the latter contracts under the heat.
CONCHING:
(CNRTL) The final stage in chocolate processing before tempering and molding: by grinding the cocoa beans, a paste is obtained to which sugar and cocoa butter are added. The more the chocolate is blended, the finer and more flavorful it will be. Conching takes several hours.
CONCHE:
(CNRTL) Natural basin that forms the second reservoir of a salt marsh.
(ref nec) Conches are the mixers used to blend cocoa paste.
CONCHER:
(ref nec) To work couverture chocolate in order to make it homogeneous.
CONCHIGLIONI:
(ref nec) Pasta for stuffing: in the shape of large shells with grooves.
CONCOCTER:
(TLFI) To cook together. (Pop. To prepare carefully.)
CUCUMBER:
(TLFi) A plant (Cucurbitaceae) whose best-known species is characterized by its creeping stem, equipped with tendrils, by its notched, rough leaves, by its yellow flowers with 5 petals, by its oblong fruit, with dark green rind, light green, watery and crisp flesh. By extension, the fruit of this plant (mainly in its cultivated and edible variety).
CONDÉ (A LA):
(ref nec) Roll out a piece of puff pastry scrap into a strip 25 cm long and 10 cm wide. Cover with a layer of almond royal icing, known as Condé icing. Sprinkle with icing sugar and bake.
CONDIMENT:
(Reference term) To enhance or acidify, sweeten, perfume or modify the taste using condiments.
CONDIMENTS:
The digitized Treasury of the French Language defines a condiment as follows: "An aromatic substance: salt, pepper, mustard, etc., used to enhance the flavor of food during cooking or when eating."
However, this definition is flawed because it evokes flavor, which the taster never perceives in isolation. Furthermore, if the substance is aromatic (it must be a flavoring), then it is used for its aroma, which salt does not. Pepper, on the other hand, provides both flavor and aroma, as well as trigeminal stimulation. Finally, condiments can be used during cooking, but also during tasting.
Therefore, it should be said: "a preparation used to enhance the taste of food."
It is important to note that the word is related to the Latin word "condimentarius," which pertains to seasonings.
CONDUCTION:
(Feynman) Thermal conduction (or thermal diffusion) is a mode of heat transfer caused by a temperature difference between two regions of the same medium, or between two media in contact, and occurring without any overall movement of matter (on a macroscopic scale), unlike convection, which is another mode of heat transfer. It can be interpreted as the transmission of thermal agitation from one atom (or molecule) to the next: one atom (or molecule) transfers some of its kinetic energy to a neighboring atom.
CONFERENCE:
(TLFi) Assembly of people who discuss one or more important issues.
CONFIOTE:
Pop. jam.
CONFIRE:
(TLFi) To macerate edible substances, vegetable or animal, in an element (oil, fats, salt, sugar, ash, vinegar, alcohol...) which impregnates them and ensures their preservation.
CONFECTIONER  
(TLFi) One who makes and/or sells confectionery.
(Dictionary of confectionery) The confectioner is a disappearing craft, as confectionery (sweets, candies, chocolates, or even jams, which belong to the same family) has become industrialized or highly specialized: chocolatier. This can also be linked to the fact that for a long time, candying, essentially drowning and cooking in sugar, was one of the few ways to preserve food. Yet, one still sees the term "bakery-pastry-confectionery" on the front of some shops. And if these three activities are related, it is thanks to the middle one, which, through the art of dough, is linked to the first, and through the taste for sugar, to the second.
CONFECTIONERY:
(Richard Grabkowski) Confectionery belongs to a food family with a wide variety of textures, shapes, colors, and flavors capable of appealing to a broad audience. What they all have in common is that sugar is cooked to varying degrees, mixed with other ingredients that give them their attractiveness. The available textures are numerous and result from technologies specific to the different types of products. For example, hard candies have a glassy texture thanks to high cooking temperatures and low residual moisture. Conversely, other confectionery, such as jellies, have a soft texture obtained through gelling and higher moisture content. Still other products, like sugared almonds, are made by churning to coat a center with a layer of crunchy sugar.
A. The art of making edible products in which sugar is an essential component; the trade in these products.
B. A workshop where confectionery is made or a place where it is sold.
C. Factory where various products are prepared for preservation. (Olive and gherkin confectionery. Joseph Colin founded the first "sardine confectionery" in 1823.)
CONFIT:
(TLFi) Meat cooked and preserved in its own fat.
(ref nec) Confit consists of pieces of meat (generally duck, goose, turkey, or pork) cooked in fat and preserved in earthenware or glass jars. Duck confit (or goose confit) is a culinary specialty of southwestern France. Confit is one of the oldest preserved foods found among the Basques, the Béarnais, and the Landes.
CANDIED FRUIT:
(economie.gouv.fr) Candied fruit is a mixture of sugars and candied fruit, cooked to the appropriate consistency. The quantity of candied fruit used to make 1,000 grams of finished product must be at least 450 grams.
PETAL CONFIT
(economie.gouv.fr) Petal confit is a mixture, cooked to the appropriate consistency, of sugars, flower petals, and/or aqueous extract of flower petals such as jasmine, rose, and violet. The quantity of petals and/or aqueous extract of petals used to make 1,000 grams of finished product must be greater than or equal to 5 grams.
JAM:
(CNRTL) A preparation consisting of fruit, or more rarely other vegetables, left whole or processed, and cooked with sugar for preservation.
(economie.gouv.fr) Jam is a mixture, brought to the appropriate gelled consistency, of sugars, pulp and/or purée of one or more types of fruit, and water. Citrus jam, however, may be made from the whole fruit, cut into strips and/or slices. The quantity of pulp and/or purée used to make 1,000 grams of finished product is not less than:
350 grams in general;
250 grams in the case of redcurrants, rowan berries, sea buckthorn berries, blackcurrants, rosehips, and quinces;
150 grams in the case of ginger;
160 grams in the case of cashews;
60 grams in the case of passion fruit.
COLD-SET JAM
EXTRA JAM:
(economie.gouv.fr) Extra jam is a mixture, brought to the appropriate gelled consistency, of sugars, unconcentrated pulp of one or more types of fruit, and water. However, extra rosehip jam and extra seedless jam of raspberries, blackberries, blackcurrants, blueberries, and redcurrants may be obtained entirely or partially from unconcentrated purée of these fruits. Extra citrus jam may be obtained from the whole fruit, cut into strips and/or slices.
The following fruits may not be used in mixtures with other fruits for the manufacture of extra jam: apples, pears, clingstone plums, melons, watermelons, grapes, pumpkins, cucumbers, and tomatoes.
The quantity of pulp used to make 1,000 grams of finished product is not less than:
450 grams in general;
350 grams in the case of currants, rowan berries, sea buckthorn berries, blackcurrants, rosehips and quinces;
250 grams in the case of ginger;
230 grams in the case of cashews;
80 grams in the case of passion fruit.
DULK JAM:
(ref nec) Sweet culinary specialty made from a mixture of sugar and milk, brought to a boil, then cooked over low heat until thickened and brown.
HALF-SUGAR JAM:
(Littré) Jams made with half the sugar that is usually put in them.
BACHELOR'S JAM:
(Rumtopf) Bachelor's jam, also called bachelor's liqueur, is a mixture of fruits macerated in alcohol and possibly sugar.
SEXUAL CONFUSION:
(Civa) Sexual confusion, from sexual confusion: Sexual confusion is a collective biotechnological method of pest control, particularly against grape berry moths (cochylis and eudemis). Sexual confusion is achieved by placing diffusers containing synthetic pheromones that mimic the hormonal scent of female moths. This makes it more difficult for males and females to mate. As a result, there are fewer eggs and caterpillars, and therefore fewer eggs laid, and thus fewer larvae. Sexual confusion appears to be a promising alternative for the future because it offers many advantages: no toxicity for the user, no harm to beneficial insects, no residues on the grapes, and respect for the environment.
FREEZING:
(TLFi) The act of freezing; the state of being frozen.
(TLFi) A method which, by maintaining a food product at a temperature below -15 ° C (...) allows for long-term preservation.
CONGLOMELA (molecular cuisine, note-by-note cuisine):
(H. This, 2001) Reproduction of plant tissue, with liquid "cellular" structures dispersed in a solid medium.
CONGER:
(CNRTL) Large edible fish of temperate seas, grey-blue in color, without scales and ventral fins.
CONGRESS:
(TLFi) Assembly of people belonging to the same country or different countries, who meet for a short period to deliberate on a common subject (studies, political party, profession, scientific questions, etc.).
CONSOLE:
(tlfi) A small support, generally a small table placed against a wall, intended primarily for holding decorative objects, and whose two or four legs were originally shaped like scrolls.
(ref nec) A dining room piece of furniture consisting, from top to bottom, of a top, then, below, of drawers for storing silverware, and finally, of shelves for storing utensils, chafing dishes, plates, and other tableware necessary for serving.
CONSUME:
(François Marin, The Continuation of Comus's Gifts)
{ Sweat in a saucepan with a few slices of onion at the bottom two pounds of beef sirloin, two pounds of veal shank, two partridges, a hen, two slices of ham, or if you prefer, an extra pound of veal. First, cook everything over high heat, add a little stock, and let it thicken slightly. Then moisten with excellent stock, which should be very clear. Transfer everything to a small pot. Add a carrot, a parsnip, two turnips, and three onions, all blanched, a bouquet garni with two cloves, two cloves of garlic, and a lump of sugar the size of a walnut. Let it simmer for four hours or longer, if possible.
This consommé requires great attention. It should be golden yellow, mild, smooth, and hearty.} It is used to add body to certain clear soups and to make light sauces for both game and white meat .
Today, the terminology is less precise. Sometimes it refers to a soup made with a white stock of poultry, fish, veal, game, or beef, and aromatic vegetables, cooked for a long time and then clarified. Consommé can be single, as above, or double. The flavor of double consommé is enhanced by the addition of meat during the clarification of the single consommé.
Consommé with Chicken Wings: 
(Culinary Guide) Consommé, boneless chicken wings, stuffed and braised, poached rice.
Consommé Albion: 
(Culinary Guide) Clear poultry confit, poultry quenelles with foie gras, asparagus tips, julienne of truffles, rooster combs.
Consommé Alexandra: 
(Culinary Guide) Poultry consommé lightly bound with tapioca. – Garnish of fine julienne of poultry fillets; small quenelles in caterpillar shape and chiffonade of lettuce.
Consommé à l'allemande: 
(Culinary Guide) Ordinary Consommé, bound with tapioca, julienned red cabbage cooked in broth, and slices of smoked sausage.
Consommé à l'Alsacienne: 
(Culinary Guide) Ordinary clear consommé, fresh sauerkraut cooked in broth, ravioli with foie gras, poached at the moment.

CONSUME AMBASSADOR:
(Culinary Guide) Consommé of light poultry. – Royale of truffle puree in fluted rounds, diced mushrooms, and diced poultry white in abundance.
Consumed at the Ambassador's. – Consommé of light poultry, royal style: with truffle puree, tomato puree and fresh pea puree, fine julienne of poultry fillets and mushrooms.
Consommé à l'Ancienne. – Cons. de la petite marmite, croûtes creuxs avec brunoise de légumes, au gratinée.
Consommé à l'Andalouse. – Consommé of light-colored poultry, cubed tomato royale, fine and short julienne of ham, whole grain rice, and scrambled eggs.
Consommé à l'Aurore: 
(Culinary Guide) Very light, subtly pink tapioca with tomato puree. – Garnish with very finely julienned poultry fillets.
Consommé à la d'Arenberg: 
(Culinary Guide) Light poultry confit, pearls of: carrots, turnips, truffles, very fine peas. Large poached pearls in a stuffing, and a royale of asparagus tips in small fluted rounds.
Consommé à l'Aurore: 
(Culinary Guide) Tapioca, tomato puree, julienne of poultry fillets.
Consommé à la Belle Fermière: 
 Beef confit, julienned cabbage, green beans and Italian pasta.
Consommé à la Belle Gabrielle: 
(Culinary guide) Thickened poultry consommé, poultry mousse, crayfish tails.
Consommé Berchoux: 
(Culinary Guide) Game confit, chestnut purée royale, quail fillets, truffles and mushrooms.
Consommé à la Bergère: 
(Culinary Guide) Ordinary consommé bound with tapioca, asparagus tips and sliced ​​mousserons mushrooms
Consommé à la Berny: 
(Culinary Guide) Ordinary consommé, slightly thickened. Pearls made with Dauphine apple mixture, chopped roasted almonds and truffles, chervil sprigs.
Consommé au Blanc-Manger: 
 (Culinary Guide) Ordinary double consommé, small tarts of minced chicken breast with cream, bound with egg yolks, fine peas 
Consommé à la Bohémienne. – Consommé de volaille lié. – Royale à la purée de foie gras, et profiterolles (pâte choux).
Consommé à la Boïeldieu. – Consommé of lightly bound poultry, stuffed quenelles, and of three kinds: some stuffed with foie gras purée in a velouté sauce, others stuffed with poultry purée, and the third with truffle purée. Diced poultry breast.
Consumed at the Butcher's: 
(Culinary Guide) Consumed in a small pot. Braised cabbage; beef marrow; fried bread toasts.
Consumed at La Bouquetière: 
(Culinary Guide) Concentrated poultry. All early produce available.
Bourbon Consommé: 
(Culinary Guide) Poultry confit, bound. Medallions in poultry stuffing, decorated with truffle, and poached in ad hoc molds. Poached tapioca pearls and chervil sprigs.
Consommé à la Bourdaloue: 
(Culinary Guide) Poultry consommé. Royales, with tomato-based white bean purée; with velouté poultry purée; with asparagus tip purée, with Crécy purée).
Consommé à la Bretonne: 
(Culinary Guide) Ordinary consum. julienne of leek whites, celery whites, onion, mushrooms, chervil leaves.
Consommé à la Brieux: 
(Culinary Guide) Chicken confit, royale with chicken purée and pistachio butter. Poached pearls, and truffle cubes.
Consommé Britannia: 
(Culinary Guide) Fish consommé bound with tapioca. Royale with lobster purée. Truffle julienne.
Consommé à la Brunoise: 
(Culinary Guide) Carrots, turnips, white leeks, celery stalks; one small onion. Dice, sauté in butter, and finish cooking in consommé. Cut peas and green beans; chervil sprigs.

CONSOMME A LA CANCALAISE:
(Culinary guide) Fish consommé with tapioca, garnished with poached oysters, julienne of sole fillet and whiting quenelles.
COMFREY:
(CNRTL) Plant of the borage family, one species of which ( common comfrey or common comfrey ), formerly reputed to be able to strengthen flesh, is used in medicine as an astringent.
CONTI (A LA):
(Menon, 1749) Eggs à la Conti: eggs beaten like an omelet with macaroons, orange blossom water, lime, powdered sugar, and melted butter; the whole is cooked in a bain-marie before being glazed with sugar under the broiler.
(Viard 1806) Fillet à la Conti: fillet of beef, studded with thick slices of bacon, which is first browned with carrots, onions, bay leaf, parsley, chives, and cloves; then stock is added and it is cooked (for two hours, probably in the oven) so that the fillet browns and the liquid reduces to a glaze; finally, espagnole sauce, a little flour, and more stock are added.
See Hervé This, A la Conti, Nouvelles gastronomiques, July 13, 2025, https://nouvellesgastronomiques.com/a-la-conti/ . 
CONTIGUITY:
(Roussel et al., Glossary of terminology applied to French breads) state of two loaves of bread which are touching or very close during baking and which do not have crusts on the lateral parts.
CONTISER:
(J. Favre) De Conti, an illustrious French family, a junior branch of the House of Bourbon-Condé, to which a special method of preparing chicken fillets has been dedicated. — The action of inserting a slice of truffle into a fillet of raw meat: incisions are made in the fillets of fish or poultry into which truffle slices are half-inserted; the fillets are then poached in the oven to firm the incision, solidify the truffles, and whiten them.
COUNTER-RING: 
(ISO for containers) Pronounced annular ridge at the lower part of the ring.
COUNTER-MIXING:
(De Tonnac) In baking, the action of adding flour during the mixing or kneading process.
COUNTER-FRAMES:
(bakery) cutting with movement of the dough from one end to the other of the hand mixer
COUNTER-MIXING:
(ref nec) Adding flour to a dough that is too soft during the mixing process.
CONVECTION:
(CNRTL) Heat transport by movement of matter.
CONVERSATION:
(TLFi) A small puff pastry tartlet or tartlet filled with pastry cream (with or without ground almonds) or almond cream, covered with royal icing and a lattice of puff pastry.
(Darenne et Duval) Line a tart ring with puff pastry scraps, add rum or vanilla flavored frangipane, cover with a layer of puff pastry, royal icing, and bake.
CONVERSION:
(small baker) Final operation of several smooth passes to obtain fine products down to flour.
COOKIE:
(Professional Charter of Biscuit and Cake Manufacturers of France) A cookie is a small, round biscuit with a crumbly texture, which often contains inclusions: chocolate chips, hazelnuts, pecans… The ingredients of a cookie are flour, eggs, sweeteners and fats.
COOLER:
(ref nec) The term "cooler" refers, in sommelierie (bar work), to refreshing cocktails characterized by their sweet and fruity flavors, brought by sodas or syrups, and a lower proportion of alcohol than other cocktails.
COOPERATOR:
(Civa) This is a winegrower who is a member of a cooperative: he delivers his grapes there, which will then be vinified and marketed.
COPAIN:
(CNRTL) Classmate, playmate, leisure companion (often of the same generation). Denasalized form of Old and Middle French compain (companion , see that word) . Cf. from the second half of the 15th century the form coppin "companion".
SHRED:
(CNRTL) Small scrap
(Ref nec) Chocolate decorations obtained by scraping melted and cooled chocolate onto a marble slab.
See "shredded potatoes".
Cut into small, thin strips (using a vegetable peeler).
(IPCF) Thin, twisted, light brown biscuit from the Drôme and Ardèche regions of France. Before being rolled up, the strip of dough measures approximately 55 cm long and 1 cm wide, weighing about 10 g, and has a crisp texture. Its ingredients: wheat flour, sugar, egg white, orange blossom water.
COPETTE:
(IPCF) Perforated mold made of spruce wood and used for making farm cheeses (chevret).
COPPA:
(ref nec) Originating from northern Italy. After a 6-month maturation period, the finished product takes on a cylindrical shape. It is enjoyed in thin slices.
ROOSTER:
(TLFi) Farmyard bird, male of the hen, distinguished from her by a greater size, a tail adorned with large, shiny feathers raised in a sickle shape and a bright red comb.
SHELL:
(ref nec) In pastry making, the thin shell forming on the macaron, also called the collar.
(CNRTL) A shell, small balls of almond paste, baked and sandwiched together in pairs with fruit marmalade.
(CNRTL) Soft-boiled: Boiling eggs in their shells until the white is set.
COQUERON 
See "capuchin"
EGG CUP:
(cnrtl) Small table utensil in the shape of a liqueur glass, which is used to eat soft-boiled eggs.
EGG POUCH:
(tlfi) The feminine noun " coquetière" is also found meaning "utensil used to cook soft-boiled eggs." Synonyms: egg cooker, egg steamer
SHELL:
CNRTL Envelope.
Calcareous envelope of a mollusk.
Hard envelope of shelled mollusks (snails, etc.), brachiopods, and some worms.
Shellfish of the comb genus eaten in its shell; the shell itself.
Rigid calcareous envelope of the egg, especially when empty.
(CNRTL) Small amount of butter rolled into a spiral, made using a butter curler.
(H. This, My History of Cooking) Metal half-cylinder placed behind roasting meats to reflect infrared radiation and speed up cooking (the meat is placed not above the fire, but beside it, to avoid carcinogenic benzopyrenes).
Scallops, by Hervé This.
Today, the word "scallop" immediately brings to mind scallops. Yet, in the culinary world, this name also refers to an ingenious technique, now largely forgotten.
The key is proper roasting. Our ancestors knew that placing meat directly over the fire is foolish: cooking meat contracts, and the rendered fat, along with its juices, drips onto the embers, igniting them and creating unsightly black flames. Not to mention—something our ancestors didn't know—that the meat absorbs considerable amounts of carcinogenic benzopyrenes.
And our ancestors also knew perfectly well that it gets very hot in front of a fire: we would say today that infrared radiation, which is the "heat" of fire, doesn't discriminate between up and down, and is emitted in all directions with the same intensity. After all, weren't fireplace covers introduced precisely to reflect this infrared radiation?
The shells have the same effect, but from the opposite perspective: they were semi-cylinders that were once placed behind meats to reflect infrared radiation and accelerate roasting.
For example, Jules Gouffé gives the following advice: "In addition to the stoves, a kitchen should have a grill and a roasting apparatus, which consists of a shell that can be sealed into the wall, adapting it in front of the stove and the rotisserie."
An added advantage of roasting properly this way: the juices are collected in a drip pan placed under the roasting elements!
Christmas Shells: 
(ipcf) Local names: queniolle, quiniot, quegnot, cugnu, cuignol, cugnol, volaeren, folaert cogno, raisin shell, crushed sugar shell.
Traditionally made with brioche bread before Christmas, all bakers and pastry chefs produce them. These shells, along with oranges, were gifts that each child could find in their clog near the fireplace.
Depending on the size: in Arras, queugnot in the shape of a nativity scene; in Douchu: quenioles in the shape of a cross; in Valenciennes: quenilles in the shape of a spindle; in Lille, shell in the shape of a swaddled child.
The first document mentioning shells dates from the 16th century. 
SCALLOP:
(CNRTL) (p. ref. to the shells carried by the Pilgrims of St. James of Compostela). A comb-like shellfish eaten in its shell; the shell itself.
By metonymy: A dish (composed of white meats, fish, mushrooms, etc. bound by a béchamel sauce) eaten in a shell (generally a scallop shell).
COQUILLER:
(bakery) to form blisters (for bread).
COQUILLETTE:
(CNRTL) Pasta in the shape of shells.
BUTTER SHELL:
(CNRTL) A tool consisting of a handle and a notched, curved blade, which allows you to pick out beautiful shell-shaped shavings of butter.
CORAL:
Firm, red flesh found inside the carapace of certain crustaceans (lobster, spiny lobster, etc.) and the shell of certain mollusks (scallop, etc.).
CORDÉ:
(Ref nec) State of a dough or mashed potato whose consistency becomes elastic. See "corder".
CORDEAU:
(TLFi) A small cord stretched between two fixed points to draw straight lines
(ref nec). A term used by stewards and head waiters in grand houses during table setting. For example, at the Presidency of the Republic, at the Élysée Palace, during state banquets, where the tables are large, two stewards stretch a cord, a string, from one end of the table to the other while a third aligns the glasses "with a cord".  
CORDER:
(TLFi) [Of consistency; referring to certain vegetables whose bulb or root is eaten, such as celery, turnips, radishes...] Which becomes stringy like a rope at a certain time of year.
(H. This) Said of mashed potatoes in which the handling of the tubers, after cooking, breaks down the cells and releases the starchy starch from inside the cells.
CORDIAL:
(CNRTL) (Potion) that stimulates the heart. By extension, colloquially (with a playful nuance). An alcoholic beverage.
See "cordial broth".
CORDON:
(TLFi) Small cord entering into the formation of a cord
(ref nec) Sauce that is placed regularly around the central part of a plate (for "cordon de sauce").
CORDON-BLEU
(French Academy Dictionary) Skillful cook
FOOT CORDON:
(The butcher-caterer's companion's book) Strong cotton fabric ribbon used to tie up pieces cooked in a cloth (hams, stuffed piglets, foie gras...).
CORESS:
(IPCF) Large wood-fired ovens in Calais or Dunkirk, in the north, where kippered or smoked herring is prepared. The fish is prepared there using traditional preservation methods by salting and smoking.
CORIANDER:
(French Academy Dictionary) A Mediterranean plant of the Apiaceae family (Umbelliferae) whose seeds, when dried, have a pleasant taste and are used as a condiment.
(ref nec) An aromatic, dicotyledonous, annual plant from temperate zones of the Northern Hemisphere, forming a genus within the Apiaceae family, whose seeds, when dried, have a very pleasant taste and are used for various purposes. Coriander is used whole, ground, toasted, or sautéed. Culinary uses of coriander: fish, seafood, vegetables, meat, poultry, rice, beer.
CORNE:
(De Tonnac) A semi-flexible, crescent-shaped kitchen utensil, now made of plastic, 15 to 20 cm in diameter, used for scraping dishes and work surfaces. This utensil is widely used in bakeries and pastry shops.
CORNED BEEF:
(The Butcher's Companion's Book) Corned beef is a charcuterie product made from beef that comes in two forms: either as a single piece of meat (usually the brisket), known as "semi-cured," which has been prepared in brine, or as "small pieces of lean beef, pressed together with a salting mixture and preserved, which is eaten as is in slices that do not fall apart," molded into a loaf shape. Corned beef is found all over the world.
CORNER:
(The butcher-caterer's companion's book) To carefully scrape the edge of a container using a scraper or spatula, leaving as little material as possible. The term is also used in baking and pastry making, with the same meaning.
CORNET:
(French Academy Dictionary) Mollusc of the cuttlefish family.
(TLFi) Cornet, then a canvas bag used to decorate bait (French Academy of Gastronomy 1962). Cornet for decorating (Mont. 1967). More common synonym: bag.
CORNET (WRITING):
(Perrier-Robert: Dict. of gourmandise / Glatre: Dict. of pâtisserie) Cone made of parchment paper used for decorating cakes.
PUSH CORNET:
(Boyauderie cyrano.fr) Device made of aluminum or stainless steel with a less flared shape at one end which facilitates the filling of the casings (casings) during the manufacture of sausages.
CORNUAU:
Small pastries that are scalded before being baked.
Recipe by Nicolas de Bonnefons (The Delights of the Countryside, Chapter XI):
{ Scalded with eggs and cornaux: to a bushel of pure wheat flour, you need five or six dozen eggs, and a posson of clear yeast, or less if it is thick; to make the leaven, you will soak with very hot water (so that you can keep your hand in it), a liter of flour with the yeast, and you will put it in a bowl, to let it rise for an hour, during which time you will soak the rest of the flour with the eggs, and at the end of the hour, you will mix it with its leaven, adding a quart of salt, with three pounds of fresh melted butter, as for blessed bread; You will thoroughly knead the dough with the heel of your palm, or place it under the grinder, or at least under the rolling pin, then you will shape the cornuaux, and dip them quickly in almost boiling water; they will appear as if they were floating on the water; when you have dipped them two or three times, you will remove them from the hot water with a large skimmer, throw them into fresh water, and remove them quickly, letting them drain on a rack for one or two hours, after which you will arrange them in a basket on a white towel to take them to the cellar; they will keep there in summer for at least four days without spoiling or turning sour, or you can take what you need to bake in a low oven.
CORNUE: 
(ref nec) A cake eaten on Easter Day in the Creuse region to ward off rabies; it is triangular, covered with icing, and decorated with sugared almonds. 
(TLFi) A container consisting of a rounded body and a long, narrow, curved neck ending in a point, used for distillation.
BODY
(Dict. Academy) Elasticity, resistance of a dough after kneading.
(ISO for containers) Barrel, part of a hollow glass container between the shoulder and the heel.
BODY (to have):
(ref nec) Said of a wine that gives a sensation similar to that experienced when chewing.
(The butcher-caterer's companion's book) Said of dough that has just been kneaded.
(Roussel et al., Terminological Glossary Applied to French Breads) Dough "has body" when it has resistance; it "lacks strength" when it lacks resistance and structure.
FULL-BODIED:
(French Academy Dictionary) Said of a wine with a pronounced character, rich in alcohol and dry extract, well-colored, possessing a strong flavor that fills the mouth.
(French Academy of Gastronomy, 1962) Full-bodied is the quality a wine derives from its alcohol content and the strength of its aroma; it translates, upon tasting, into an impression of solidity.
(TLFi) Flavorful. Consistent. High in alcohol. Well-made (cheese)
CORSER:
To give something more body, to strengthen it, to make it more consistent.
To give a stronger flavor.
To strengthen dough by kneading it more.
CORSETAGE:
(INBP) Lateral deformation of loaves baked in molds: the sides of the loaf become hollow. This phenomenon appears particularly during cooling or sweating (Roussel P and Chiron H. 2022. Les pains français, MAE-ERTI).
COSSACK:
(L.Bromberger, Paris Bistro) Picon beer grenadine
CÔT:
(ref nec) Red grape variety also called malbec.
RIB:
(Larousse G) A flat, elongated, and more or less curved bone from the thoracic region of butchered animals. The rib corresponds to a cut from the thoracolumbar region, consisting of the upper part of the rib, part of the vertebrae, and the muscles attached to it.
LAMB CHOPS:
(Glatre) From the neck to the tail, we find the exposed ribs, marbled with fat, the flesh of which runs along the shank; the second ribs, even fattier; the first ribs, with a long shank and firm, well-formed flesh; the loin ribs, with a fairly small bone corresponding to the vertebra, the loin of which, more or less marbled, is followed by a band of flesh and fat rolled upon itself; and the leg ribs, generally cut at the level of the saddle. To be eaten grilled. First-class meat.
RIB A L'ANGLAISE:
See rib of beef.
RIB OF BEEF:
(Larousse G) The rib-eye steak, or English rib, is a prime cut, ideal for roasting in the oven or grilling; it is taken from the rib section, generally with the vertebra removed.
The short rib is used in pot-au-feu.
CÔTE-FILET:
(Larousse G) Cut from the shortened loin, they are quite wide; they do not have a rib.
MUTTON CHOP:
(Glatre) From the neck to the tail, we find the exposed ribs, marbled with fat, the flesh of which runs along the shank; the second ribs, even fattier; the first ribs, with a long shank and firm, well-formed flesh; the loin ribs, with a fairly small bone corresponding to the vertebra, the eye of which, more or less marbled, is continued by a band of flesh and fat rolled upon itself; and the leg ribs, generally cut at the level of the saddle. To be eaten grilled. First-class meat.
PARISIAN RIB:
(Larousse G) Slice of brisket or belly. Boneless rib racks are used for roasts.
PORK CHOPS:
(Glatre) The first cuts of pork are taken either from the loin (neck), which are lean and quite tender, or from the rack, where a distinction is made between the first and second ribs, which are drier, or from the tenderloin. All these cuts, partially boned, can be roasted whole, in the oven or on a spit.
Veal rib
(Glatre): Named so because it is exposed when the shoulder is lifted. It is narrower than the other ribs, but has more aponeuroses and its shank is very curved. It is also firmer.
FIRST RIB:
(Glatre) These are the first five ribs, also called the rack of ribs.
For veal ribs: called a cutlet, it is very meaty with a nice, tender eye of meat, without any connective tissue. Its shank is straight. It is slightly fatty around the edges.
COTEAUX CHAMPENOIS:
(Ribereau-Gayon, Treatise on Oenology) Coteaux Champenois is a French wine with a protected designation of origin (AOC) produced in a portion of the Champagne vineyards. These classic wines, available in red, white, and even rosé, were formerly known as natural Champagne wines and are descendants of the still wines that competed with Burgundy wines.
COTECHINO:
(PGI) Name given to an Italian charcuterie product consumed in sausage form. It owes its name to the rind (cotica) found in the filling. Similar to Zampone.
CÔTELETTE
(Dic ac fr) Piece of meat attached to the rib of certain butcher animals, sheep, lambs, calves, pigs.
COMPOUND COWL:
(Larousse G) Preparation based on boneless and minced meat, or sometimes fish, bound with sauce, shaped into a cutlet, possibly breaded.
COTIGNAC:
(Dictionary of Foods, 1750) Quince jam or paste.
(TLFI) Thickened jelly or paste made with quinces.
COTOYER :
(Larousse gastronomique) To turn a piece of meat that is roasting so that all its sides are successively exposed to the heat source.
COTRIADE:
(CNRTL)
- Share of fish granted to fishermen as a benefit in kind.
Fish soup of Breton origin, particularly from Morbihan, made with onions, potatoes and fish.
COTTE:
(French charcuterie glossary) Pork casing that forms the sausage.
NECK:
(TLFi) The thinned part of the body that, in vertebrates, connects the head to the trunk. 
(Butchery, ref nec) Also called the nape of the neck. It is located between the head and the back and is distinguished from the rib section by its fat content and is recognizable by its marbling. It is one of the most succulent cuts. It can be used as a roast or as boneless or boneless chops. It is also used for breaded cuts, cordon bleu, and grilling.
STUFFED GOOSE NECK:
(F. Claustres) Goose neck skin stuffed with a forcemeat made of foie gras, truffle, pork shoulder, bacon, and Armagnac, sealed at both ends, then fried in goose fat. Traditionally, goose neck was prepared when a goose was slaughtered for foie gras production.
COUADE or CASSOTTE or CANOLE:
Water ladle
COUARAIL or COUARÔGE:
(TLFi) A gathering, especially in the evening, of people from the neighborhood who chat freely, while doing small jobs.
LAYER:
(TLFi) Fabric or mesh on which the shaped bread dough is spread, to make it rise before baking.
BREAD LAYERS
(boulangerienet) are both a piece of furniture in the shape of a chest of drawers fitted with drawers closed at the front to receive the turned loaves (baguette) and a linen cloth in which pleats are made slightly higher than the loaves in order to separate them.
TO PIPE
(Larousse Gastronomique) To pipe a mixture, cream, or stuffing onto a baking sheet using a piping bag.
(The Butcher's and Caterer's Companion Book) To pipe a mixture or dough onto a baking sheet using a piping bag.
"Coucougnettes du Vert-Galant" or "Coucougnettes de Pau":
( https://www.francis-miot.com/fr/confiseries/71-les-coucougnettes.html) are handcrafted sweets made in Pau, created by Francis Miot and SG Sender. A specialty of Pau, they were conceived in honor of King Henry IV, to whom historians attribute 57 mistresses and 24 children. While the name "coucougnette" evokes everyday life, "faire une coucougne" means to cuddle, pamper, and spoil... They thus pay a playful and delicious tribute to the good King Henry IV, nicknamed "Le Vert Galant" (The Green Gallant). These sweets received the Best Candy Award in France in 2000.
RIN                                
(TLFi) Scraped pig or pig skin, used in the preparation of certain dishes.
The rind:
This is the pig's skin with the bristles removed. It is more or less thick and fatty. Scalded, then singed and scraped after slaughter. It is used in strips in cassoulets, at the bottom of casseroles to prevent sticking and to add flavor, and diced in green bean dishes.
COUGNADE:
(ATILf) Cherry jam or marmalade.
POPE'S BALLS:
(ref nec) The name Pope's balls is shared by a variety of figs from Provence, also called "Marseille", and a variety of domestic plums, very close to that called "Belle de Louvain".
EGG COLOR:
(economie.gouv.fr) Liquid egg product, made from mixed egg white and yolk.
TO RUN:
(The butcher's and caterer's companion's book) To circulate water through a casing to rinse it.
(Larousse gastronomic dictionary) To introduce a warm, fragrant jelly, ready to set, into a cooked and cooled pâté through the chimney hole.
DEBONING THE BONE:
(The butcher's and caterer's companion's book) Deboning by going around the bone without opening the meat (for a ham).
COULERESSE:
(CNRTL) Used for straining broth or milk.
Copper sieve 0.25 cm in diameter, pierced with holes, for use by sugar refiners.
COULIBIAC (or KOULIBIAC, or KOULIBIAK):
A Russian pastry made with fish (sturgeon, salmon), sometimes meat, and originally cabbage.
It is made with brioche dough, and the fish is often combined with rice, hard-boiled eggs, mushrooms, kaseh (see that word), and parsley.
COULIS:
(TLFi) Concentrated dish obtained by slow cooking of food (vegetables, fish, meat), which is then pounded and finely passed.
QUEEN'S COULIS
(Continuation of Comus's gifts) { Sweat a piece of veal with a few slices of onion, ham zest, carrots, and parsnips in a little rich stock. When it starts to stick, moisten it with good stock until it is white. Let it simmer until the veal is cooked. Remove everything from the pot: with a slotted spoon, add the crumb of a soft bread and simmer again. Take some chicken breasts, roasted or boiled, chop them or pound them with four hard-boiled egg yolks, a few sweet almonds, and a little coriander, all pounded and diluted with good stock, and put it in your saucepan for a moment. It must not boil. If it is too thick, add a little good cream that you have previously boiled. Strain everything through a very clean, white cheesecloth and use as needed. The virgin coulis is made in the same way. You don't add coriander or almonds .
SIMPLE, MEATLESS COULIS:
(Comus's Gift Continues) { Put about a pint of good stock in a saucepan, along with the crumb of a pound of soft bread. Simmer gently, and at the end, add two or three scalded and crushed bitter almonds with five or six corianders, and a thickening of four egg yolks made with good stock. Mix everything well until it is thickened, and strain through a sieve. If it is too thick, thin it with a little good stock .}
UNIVERSAL COULIS:
(The art of treating well) broth, peeled and crushed sweet almonds, mushroom stems, possibly bread, peeled lemon, bacon, thyme; boil for half an hour, strain.
COULURE (see also MILLERANDAGE)
(TLFi) Bad weather during the flowering period of the vine sometimes causes the flowers to fail to be fertilized. They dry out and fall off.
(Civa) Coulure, 's Verrissa: A vegetative problem that occurs during flowering, in cold and damp weather. This results in poor fertilization, causing the flowers or developing berries to fall off; the harvest is reduced. Inflorescences can also produce very small berries; this is called millerandage.
COUP:
(Larousse gastronomique) Term applying to three uses of table etiquette:
- the coup d'avant was a glass of vermouth, often served in the living room, before sitting down to eat
- the coup d'après was a glass of wine drunk after the soup
- the cou du milieu, was a small glass of alcohol taken after the trou normand.
FIRE:
(TLFi) Peak of heat when the fire is lit. In the kitchen or dining room, the busiest moment of service.
COUPE:
(The Butcher-Caterer's Companion Book) All the charcuterie products displayed, possibly glazed, in the shop.
(TLFi) A drinking glass with a rounded or flared shape, usually wider than it is tall and with a stem.
(CNRTL) A shallow container, without a stem or with a very short stem, for various uses.
BLENDING
(TLFi) The act of mixing a liquid with one or more other liquids to modify its properties or qualities, so as to increase or decrease its strength.
Specifically, a blend of wines from different origins. Not to be confused with (see blending).
ICE CREAM SLICES:
(D. Alliot, Larpepem vous louchébem?) Perfect slice showing no trace of the knife edge.
CUP:
(TLFi) Drinking vessel wider than it is deep, resting on a foot.
NOUGAT CUTTER:
(P. Moreau) Also called a nougat cutter, a tool with a beveled edge.
DOUGH CUTTER:
(From Tonnac) Utensil with a rectangular blade for cutting dough.
BREAD CUTTING:
(Technomitron) Cutting (scoring) bread gives the crust a beautiful appearance and allows for better development during baking. The pressure of carbon dioxide opens the cuts wide. These cuts prevent the bread from splitting randomly during baking.
The different cuts are: 
- the scoring: regular knife cuts made along the entire length of the bread every 2-3 cm
- the polka cut: creates a diamond pattern; it is mainly used on round loaves
- the sausage cut: the lines made across the width of the bread are regular and parallel along its entire length.
COUPERET:
(TLFi) Large knife with a wide, short blade, used for skinning, slicing, or chopping meat.
(D. Alliot, Larpepem vous louchébem?) Large axe with a short handle.
(O. Ducommun) The Zurich cleaver has a cutting edge on both sides of the blade.
COUQUE:
(Larousse G) A Flemish cake served at breakfast or with tea, eaten warm, split in two, and spread with butter. Couques are made from brioche dough filled with currants, gingerbread dough, or puff pastry.
COUQUEBOTTROM: 
(ipcf) Brioche bread. Domed shape on top. Length 12 to 40 cm, width 8 to 15 cm, height 12 cm. Golden and smooth color, creamy interior. Sugar and raisin flavor. In the past, couquebottom was used for all family occasions; everyone brought the necessary ingredients for its preparation. This brioche bread was very popular during the ducasse, a traditional neighborhood festival in the north.
COURÉE (or korée, or courrée, sometimes courraie):
(The book of the butcher-caterer companion) Name formerly used during the pig slaughter to designate the whole formed by the liver, lungs, heart and throat of the pig.
COURIR SUR LE HARICOT:
(CNRTL) Courir qqn is found in classical language in the sense of "to pursue someone by running" and in popular language in the sense of "to bother": you are bothering me ( on the system, on the bean, on the brain, etc.).
CROWN:
(ref nec) Large loaf of bread in the shape of a crown.
To arrange in a crown: cover the bottom of a dish with a preparation, leaving a space free in the middle to place another filling.
Crown of Jerusalem:  
(bakery) Also called the Crown of God. Bread made in 1099 to celebrate Godfrey of Bouillon's victory over the pagans.
HOLY CROWN:
(bakery) A crown of piety, consecrated and then cut to give communion to the faithful. (Early Christianity)
Spurs
(TLFi) Shoots of the current year, generally pruned short every year, growing from branches or main structures and intended to bear the harvest.
(Civa) A spur is a shoot pruned to 2 or 3 buds during winter pruning. It helps to limit the growth of the vine.
COURT-BOUILLON:
(According to the TLFi) Liquid used for cooking certain fish, shellfish or vegetables, composed of salted and peppered water, moistened with white wine or vinegar, with added butter, sliced ​​carrots and onions and a bouquet garni.
SHORT KNOT:
(ref nec) Infectious degeneration of the vine transmitted by a nematode ({Xiphinema index)} which lives in the soil.
COUSCOUS:
(TLFi) Steamed durum wheat semolina.
North African dish made from this semolina, accompanied by a broth prepared with meat (mutton, chicken, young camel, etc.), vegetables and chickpeas, sometimes raisins, spiced and chili-flavored.
COUSCOUSIER:
(Larousse G) A two-part container, made of aluminum or stainless steel, that fits together. The lower part is a pot into which vegetable broth or water is poured. The upper part, with a perforated base, holds the semolina or other food to be steamed. The couscoussier is closed by a lid on top.
KNIFE:
(CNRTL) Bivalve molluscs with elongated shells living buried in the sand, Solen vagina
KNIFE:
(Restaurant Practical Exercises, Thierry Boulicot and Dominique Jeuffrault, BPI Editions, 1986) The first knives were made of stone, flint, obsidian, or even bone. In the Bronze Age, metal knives with handles appeared. Then, with the Romans, the steel-bladed knife was born.
(History of the Table, A. Castelot, Plon-Perrin Editions, 1972) In monasteries, the music and words of the Benedicite and Graces were engraved on the knife blades. The knife handles changed color according to the liturgical season: black (ebony) during Lent, white (ivory or horn) at Easter, and half-white, half-black at Pentecost. This custom still existed under Henry IV. For a
very long time, the knife was a personal item that the host was not obliged to provide. In ancient times, people brought their own knives to the table. During the Renaissance, table manners evolved; the fork, spoon, and knife became part of the standard tableware.
Certain crude practices, contrary to etiquette and elegance, displeased Cardinal Richelieu, who decreed that knives at his table should have blunt, or rounded, tips so that guests could not use them as toothpicks.
Over time, knives, forks, and spoons of various sizes appeared. These utensils were kept in a "mâgère," a box usually made of wood. A ménagère typically contained 6 to 12 pieces, but official services (embassies, etc.) required larger sets to accommodate tables for dozens of guests.
The first stainless steel knives were created in the United States in 1921. In recent years, knives have had blades made of titanium or ceramic.
The main sharpening tools are the double-sided water stone, the oil stone and/or the use of a sharpening steel.
As a general rule, entremets cutlery is used with appetizers, cheese, and dessert. For the main course, knives are larger and wider. Depending on the course, they may have a smooth, sharp blade, or be fish knives with a spatula-shaped blade, or meat or pizza knives with sharp serrations.
The butter knife is a small, round-tipped knife with a rigid blade, usually placed on or next to the bread plate.
In a traditional setting, the knife is placed to the right of the plate, with the blade facing the plate. If fish precedes meat at a banquet, the fish cutlery is placed parallel to, next to, the meat cutlery, on the outside, since it is used first.
A cheese or dessert knife is placed above the plate, with the blade facing the plate and the tip pointing to the left.
In aristocratic and later bourgeois families, the use of knife rests (made of crystal, silver, etc.) was widespread in the 19th and early 20th centuries when the host served dishes with sauce to guests, particularly for what were known as "game" meals.
For carving in the dining room, the carver or the person designated for this task is equipped with traditional kitchen knives.
Among the most used knives:
- the 30 cm long carving knife with a long and rigid blade for leg of lamb,
- the 30 cm flexible hollow carving knife for smoked salmon and bone-in ham,
- the 22 cm rigid chef's knife for rib of beef or rack of veal,
- the fillet knife with a very flexible 15 to 20 cm blade, ideal for "lifting" duck fillets and/or, as its name suggests, fish,
- the 9 cm rigid paring knife for fruit,
- the serrated 20 cm rigid serrated saw knife for pineapple,
- the bread knife with a 25 to 30 cm rigid, curved and serrated blade.
OPENWORK KNIFE:
( https://www.couteauxduchef.com/1384-couteaux-fromage-lame-ajouree ) Used for cheeses with a slightly sticky paste like Coulommiers, the openwork knife allows for a discreet cut without the paste sticking to the blade.
BIRD'S BEAK KNIFE: 
(Sabatier) It owes its name to the curve of its blade, which resembles a bird's beak. This curved shape allows it to conform to the shape of rounded foods, such as potatoes or zucchini, for easy cutting or peeling. This is why it is used for turning fruits and vegetables and is also known as a "turning knife."
Sometimes serrated, the blade is tapered, allowing you to remove damaged parts of your food, minimizing waste. It is small, rarely exceeding 8 cm in length, making it easy to handle. Used for meticulous work in the kitchen, it is appreciated by cooks and pastry chefs.
KERNEL KNIFE:
(Languedoc-France) Knife used to extract walnut kernels.
BUTTER SHELL KNIFE:
(P. Moreau) Knife with a curved and serrated blade, used to scrape the surface of butter to form decorative butter shells.
TENDERING KNIFE:
(Sabatier House) Professional butcher's knife with a blade that is often flexible, allowing for easy removal of tendons.
SKINNING KNIFE:
(Sabatier House) The skinning knife, also called a gutting knife, is used to slide the blade under the animal's skin without piercing it. It also allows for a clean and precise cut.
Boning Knife:
(ref nec) A boning knife is a versatile tool used for multiple tasks in meat preparation, including removing tendons and fat, and working around poultry bones. Boning knives typically have a medium-sized blade, often between 12 and 18 cm. This thin, flexible, and curved blade is ideal for working around the bones of various types of meat: beef, poultry, game, etc. Some boning knives have a raised tip for added maneuverability.
FOIE GRAS BONING KNIFE:
(Mr. Grossman) Knife with an imaginary function that one asks naive apprentice cooks to go and find.
ELECTRIC KNIFE:
A knife whose two adjacent blades are powered by an electric motor
PEELING KNIFE  
Long and flexible blade knife for removing sinew from meat.
SOLE FILLET KNIFE:
(Sabatier House) Knife with a narrow and flexible blade, allowing for precise filleting of fish.
FRUIT KNIFE:
(Sabatier, Thiers) Knife designed for cutting fruit.
OYSTER KNIFE or OYSTER SPEAR:
(De Buyer) Short-bladed knife with a small handle designed for opening oysters.
DILOVE-BLADE KNIFE 
When slicing with this type of blade, air pockets form in the grooves, preventing the food from sticking. This type of blade is recommended for very thin slices, such as ham or salmon.
GUNFUT KNIFE:
A knife whose blade end is a fork.
Utility Knife:
(Sabatier House) Small, multi-purpose knife with a smooth blade. Versatile kitchen knife.
BREAD KNIFE:
(Sabatier House) Long knife approximately 18 to 30 cm usable length, with a serrated blade for cutting bread.
PARING KNIFE:
(Sabatier House) Knife used to refine meat by removing sinewy and fatty parts to expose the muscle.
BLEEDING KNIFE:
Designed with a thin blade and very fine tip to pierce meat or slice thin parts without damaging them.
SPREADING KNIFE:
A knife with a soft edge, designed to spread food evenly over a surface.
TURNING KNIFE:
See "bird's beak knife". ELARD
(French Academy Dictionary) Knife with a long, thin blade, used for cutting slices of bacon.
Tripe knife
( https://www.couteauxduchef.com/397-couteaux-a-volailles-tripier ) See sinew knife.
COUVE DE CREST:
(IPCF) Round shortbread with candied orange peel, decorated with hens and eggs.
LID:
(TLFI) Movable part which is placed or folded over the opening of a hollow object to close it more or less hermetically.
COVERS:
(TLFi) The entire set of items placed on the table for a meal: tablecloth, napkins, dishes, glasses, spoons, knives, forks, etc.
(ref nec) Number of guests at a table, number of guests in a service, number of customers in a restaurant.
"Setting the cover": the expression "setting the cover" dates back to the Middle Ages. The cover was a cloth that covered the dishes to show guests that all precautions had been taken to avoid any potential mischief. Today, "setting the cover" means preparing the table by placing plates, glasses, knives, and forks.
Setting the cover: nowadays, the cover includes a basic plate, a fork, a knife, sometimes a spoon, a water glass, a wine glass, and a napkin. Depending on the establishment, this cover will be more or less elaborate.
COUVERTURE:
(ref nec) Abbreviation for "café chocolate": chocolate rich in cocoa butter, used in pastry and confectionery.
(D. Alliot, Larpepem vous louchébem?) Exterior and even fat covering the entire body of animals.
CRAB:
(CNRTL) Decapod crustacean equipped with a pair of claws and whose flesh is edible.
SPIT or THROW:
(ref nec) Said when the cuts made with the blades on a loaf of bread open up and clearly detach from the body of the bread. This is particularly true for a baguette.
CRACKER:
(Professional Charter of Biscuit and Cake Manufacturers of France) A cracker is a very crumbly biscuit, most often salted and generally flavored with spices and cheese.
CRAMAILLOTTE:
(Inventory of the culinary heritage of France) Dandelion jelly, made from dandelion flowers.
(ref nec) "Cramiat" refers to the dandelion in the Jura region.
CRAMIAT (Jura, Switzerland)
Pissentlit.
CRAMIQUE:
(TLFi) Brioche bread containing currants
CRAPAUDINE:
(Baumaux Seeds) The toadstool beet, also known as bark beet, oak bark beet, or black fir bark beet, is an old variety of beet still cultivated and distributed; it appears to date back to at least the 15th century . It is distinguished by its cracked skin, reminiscent of the bark of a young tree or the skin of certain toads, hence its name. Its flesh is quite recognizable, with alternating rings of deep red and dark red, a firm texture, and a sweet taste.
CRAPAUDINE (A LA)
(François Marin, Suite des Dons de Comus, 1758) Poultry is cut in half along the kidneys without separating them, stuffed with melted lard and butter, pepper and herbs, breaded and grilled. It is served with "whatever sauce you like" poured over it. And finally, it is noted: "They can be cut through the belly by raising the stomach over the head and passing the head back through the breastbone. This forms the toad."
See Hervé This, A la crapaudine? Il y a plus qu’une volaille écrasée, Nouvelles gastronomiques, https://nouvellesgastronomiques.com/a-la-crapaudine-il-y-a-plus-quune-volaille-ecrasee/ , February 20, 2025. 
CRAPAUDINE (SAUCE): see "crapaudine sauce"
CRACKLING:
(TLFi)   That produces a sharp noise.
CRAQUELIN:
(N de Bonnefons) " Craquelins are made from the same dough as Échaudés au Sel and are scalded and boiled in the same way; they are shaped like a rimless bowl; some have thought of taking ready-cooked Craquelins and putting them in lukewarm water until they are very soft; after which, they throw them into fresh water, then take them out, dry them well in a towel, fry them in a pan like soles and say that they seem just as good, but I have trouble agreeing with them; it is nevertheless a small dish, which can pass for fish in its disguise; from this same dough, one also makes little birds, twists*, dolls and other figures ."
(TLFi) A very dry, crunchy cake, prepared with biscuit or scalded dough, or with unleavened, salted dough like pretzels.
(F. Moreau) Crushed or ground nougatine used as decoration or to incorporate into a mixture.
CRATERELLE:
(Larousse G) Edible mushroom, common in woods, also called horn of plenty and trumpet of death (or of the dead), shaped like a smoky grey or black funnel. Rather thin, slightly tough, it is prized.
CREAT or CREAC:
(Littré) Sturgeon caught in the Gironde.
CRÉCY (A LA):
(Culinary Directory) Name given to various preparations containing carrots, for example: purée, soup, etc.
See Hervé This, A la crécy, à la nantaise, Nouvelles gastronomiques, https://nouvellesgastronomiques.com/carotte-de-crecy-ou-a-la-nantaise/ , February 15, 2025. 
CREDENCE (CREDANCE): 
(TLFi) Part of a sideboard located between the upper and lower sections, whose shelves allow for the display of tableware. 
Table on which food and the necessary tableware for serving the meal are placed, and which may also be used for carving meats; dining room furniture in which tableware is stored and whose side table allows for the display of objects and the placement of dishes. 
Second section of a sideboard, more or less carved, placed above the main sideboard. 
Small cabinet with shelves in which objects necessary for testing are stored. 
Pantry, storeroom in seminaries and ecclesiastical colleges.
Closed cabinet intended to hold precious objects. 
"To taste the credence": to sample food or drinks before serving them. 
CREAMY: 
(Handbook of Molecular Gastronomy) Opposite of sedimentation: upward movement of solid, liquid, gaseous particles in a liquid.
RACK:
(TLFi) Notched iron rod, fixed in the fireplace, allowing a container to be suspended at a variable height, above the hearth, particularly for cooking meals
(boulangerienet) Bread made in the 12th century to commemorate the discovery of the rack.
RACK: 
(CNRTL) Small rack that attaches to a larger one.
CRÉMANT:
(Civa) Sparkling wine with AOC status. Several varieties exist: Crémant de Bourgogne, Crémant de Loire, Crémant d'Alsace, Crémant de Bordeaux, Crémant du Jura, Crémant de Limoux, Crémant de Die, and Crémant du Luxembourg.
From the late 19th century, several Alsatian wineries produced sparkling wines using the traditional method. This tradition continued until the recognition of the Crémant d'Alsace AOC by the decree of August 24, 1976. This decree defined the framework necessary for producing a quality sparkling wine according to requirements comparable to those applied by Champagne producers themselves. Crémant d'Alsace AOC is produced using a second fermentation, primarily from Pinot Blanc, but also from Pinot Gris, Pinot Noir, Riesling, or Chardonnay. Today, more than 500 producers are united within the Syndicat des Producteurs de Crémant d'Alsace.
CREAM:
(TLFi) A slightly yellowish-white fat that forms on the surface of milk at rest, yields butter through churning, and is used in various savory or sweet culinary preparations.
Circa 1190 craime (EVRAT, Genèse, BN 12457, f o 30 r o ds GDF. Compl. ); 1261 cresme (RUTEBEUF, Le Manège Rutebeuf, 84 ds Œuvres, ed. E. Faral and J. Bastin, I, p. 550); 2. 1580 cresme figuratively "the best part (of something)" (MONTAIGNE, Essais, ed. A. Thibaudet, II, 10). From Late Latin crama "cream" (6th century , Venantius Fortunatus in TLL sv ) of origin. Gallic, early cross with chrisma (cresme), see chrême. 
(H. This) It is sometimes said that cream is an emulsion, but this is only true at temperatures where all the fat is melted (> 55 °C). At lower temperatures, since part of the fat is liquid, cream is more accurately described as a suspension/emulsion, with the formula DSF D0(S)@D0(O)/D3(W).
According to regulations (file:///home/this/T%C3%A9l%C3%A9chargements/creme-fraiche-syndifrais.pdf): The different types of fresh cream are distinguished from one another according to criteria of fat content and consistency (liquid or thick).
In France, the term "cream" is reserved for the product resulting from skimming whole milk containing at least 30 g of fat per 100 g.
Products resulting from skimming milk containing at least 12 g of fat per 100 g are entitled to the designation "light cream." The exact fat content must be specified on the packaging.
• To be classified as "fresh," the cream must undergo only one pasteurization and be packaged at the production site within 24 hours.
• The cream may also have undergone sterilization by being heated to a very high temperature for only a few seconds. All microorganisms are then destroyed. This allows the cream to be kept longer at room temperature as long as the packaging remains unopened. These sterilized creams are obviously not entitled to the designation "crème fraîche" (fresh cream).
• To obtain thick crème fraîche, after pasteurization, the cream is inoculated with starter cultures, selected microorganisms such as Lactococcus, Streptococcus, or Leuconostoc. This maturation process lasts between 16 and 20 hours and takes place between 12 and 23°C. The action of the starter cultures thickens the cream, slightly increases its acidity, and affects its flavor.
• Liquid cream is simply cream that has not been fermented.
CREAM (in pastry)
(H. This) Creams? A classification to avoid getting lost.
While I'm perfecting the Glossary of Culinary Arts (https://icmpg.hub.inrae.fr/travaux-en-francais/glossaire/glossaire-des-metiers-du-gout), which aims to help cooks, pastry chefs, bakers, delicatessen owners, butchers, sommeliers, and head waiters, I've encountered the question of "creams."
In the past, I've discussed here the issue of creams mistakenly called "Chiboust," which are simply creams for Saint-Honoré cake. I've discussed crème anglaise, which doesn't contain as many eggs as it should (16 yolks per liter of milk) and should often simply be called light crème anglaise. I've discussed Bavarian creams, etc. It's time to clarify this.
Starting with the oldest pastry book I own (1856), by Louis Bailleux. He lists his "cream" recipes in the chapter on "compounds."
For example, there's a "Frangipane Compound, also called Pastry Cream." We read that correctly: it's a "pastry cream," not a custard. Then he moves on to an "Almond Cream," made with ground sweet almonds, powdered sugar, lemon juice, and cream. Also frequently used in his various recipes is the "Rice Cream Compound," made with rice cooked in milk, lemon zest, and butter; whole eggs, powdered sugar, and orange blossom water are then added.
Another important component seems to be the "Vanilla Pithiviers Cream Compound," made with ground almonds, sugar, butter, whole eggs, and vanilla. Or there's the "Pistachio Cream Mixture," made with ground pistachios, egg yolks, sugar, and milk. And we'll finish with the "Crème Anglaise Mixture," which he makes with four egg yolks, 125 grams of powdered sugar, a quarter of a liter of good milk, and two vanilla beans. You might think that all you have to do is cook it? Wrong! According to him, you still need to dissolve gelatin, pass the mixture through a sieve, and let it cool until you're ready to fold in Chantilly cream!
Let's move on to Jules Gouffé (1873), who also mentions almond cream (almonds, sugar, butter, eggs), pastry cream, also known as frangipane, and Saint-Honoré cream. This is roughly what Mr. Lacam recommended in 1878 in *Le nouveau patissier glacier*: his almond cream is made with almonds, eggs, rum, butter, and sugar. His frangipane cream is composed of flour, sugar, eggs, milk, and orange blossom water. His pastry cream is like today's. There is also a "choux pastry cream" (sugar, egg yolks, a little flour, whipped, milk, vanilla) and the cream for Saint-Honoré.
Much better: Joseph Favre, in 1889
The one who, far better than the Culinary Guide, has provided a comprehensive overview of creams is Joseph Favre, with his four-volume Universal Dictionary of Cuisine. We will consider some of his creams before presenting his illuminating classification.
For example, in his "Almond Cream for Cake," he uses almonds, sugar, and butter, which, after being ground until homogeneous, he adds to pastry cream.
Regarding his Bavarian cream, he clearly states that it is a drink that originated at the Bavarian court at the end of the seventeenth century: a very strong tea infusion is made; an egg yolk is placed in a glass, a teaspoon of powdered sugar is added; the mixture is then whisked to create a frothy foam by gradually adding tea and freshly boiled milk; the process is completed by adding two small glasses of kirsch.
But he indicates that "An ice cream similar to Bavarian cheese is also called Bavarian cream (see Colbert), but this name is inappropriate, because Colbert has neither the same elements in its composition, nor the same taste, nor the same properties. Therefore, there is only one Bavarian cream (cold dessert); one Bavarian cream (hot drink); and one Bavarian cream (sauce).
But above all, there is this "Remark," which I give in its entirety because it will allow modern cooks to find their way more easily:
"In addressing the series of food creams that I have classified in a new and methodical order, I owe the reader a few explanatory lines to justify the usefulness of this classification by demonstrating the state of contemporary cuisine with these jumbled, elaborate works that confuse everything and distinguish nothing." Indeed, even the most authoritative culinary treatises are largely inaccurate and confuse cream à la Colbert, crème anglaise, crème française, and ice cream. This is because some authors, wanting to claim credit that is not theirs, refused to follow the established formulas of Carême and acknowledge his authorship. To avoid citing him, they had to truncate his formulas and change the names; this led to the strangest interpretations in a multitude of works that constitute veritable tomes. Many books have been published on these contradictions by authors who, while otherwise of great literary merit, possess a ridiculous ignorance of the culinary subjects they claimed to address with mastery. All of them, even the Grand Larousse dictionary, have become complacent editors of ambiguous compilations that have completely bewildered the practitioner of progress whose path was opened by Carême.
Speaking only of cooks' works, I find Carême describing crème française with egg yolks, flavored milk, sugar, gelatin, and chilled like a Bavarian cream. I find this same crème in Gouffé under the name Colbert, with the addition of fresh cream. And that's not all; in Dubois's works, under the heading "English," one finds a cream or mixture for ice cream! One wonders what name would be given to the cream served as a dessert with pastries, which a recent work also calls "English style"? It's not uncommon, moreover, to call something "English style" that in London is called "French style," but art has no homeland. In other words, French cuisine is the cuisine of all civilized nations, and it is most important for the French cook to make himself understood, and to be understood, in every country in the world.
For the sake of clarity and ease of use, I classify them into ten categories, each comprising several varieties:
Whipped creams or Chantilly creams;
Mousseline creams;
Serving
creams ; Pastry creams;
French creams;
Set creams;
Ice creams;
Liqueur creams;
Vegetable creams;
Creams used in soups;
Animal creams.

And I conclude by giving a few examples:
- Whipped creams, or Chantilly creams: whipped milk cream, flavored (coffee, maraschino, etc.)
- Mousseline creams are distinguished from whipped creams by the icing, which places them in a different category than set creams; they are whipped creams, flavored and set naturally without gelatin;
- Serving creams: creams served as desserts and accompanied by pastries; These are not pastry creams in the strict sense, nor whipped creams, and are prepared in various ways;
- French creams: these are cooked creams containing gelatin and used to make cold desserts;
- set creams: also called: crème renversée; crème en pot; Saint-Clair pudding and flan (a mixture of eggs, milk, sugar, flavoring, and cooked in a bain-marie);
- ice creams: a cream-based mixture used to make ice cream;
- liqueur creams: this category includes syrupy liqueurs with various bases, such as crème de cassis;
- soup creams: a generic term for puréed soups, strained through a fine-mesh sieve, and thickened with cream or milk and egg yolks.
And that is how, in kitchens and laboratories, we will understand each other better when we speak.
ALMOND CREAM:
Used in galettes des rois, pithiviers, dartois, and filled croissants.
Mix butter, sugar, and almond flour. Add the eggs, then the sifted flour.
CUSTARD (or ENGLISH-STYLE CREAM):
A sweet dessert made with egg yolks, sugar, and milk. In 1704, in his * New Instructions for Jams, Liqueurs, and Fruits* , Massialot indicates: "Powdered sugar, whisk in three egg yolks, and bring to a boil."
However, it is in Jules Gouffé that we find the recipe:
"Infuse a strong vanilla bean for 2 hours in 1 liter of boiling milk. Put 10 egg yolks [about 300 g] in a saucepan with 300 grams of powdered sugar. Mix the milk and sugar thoroughly. Thicken over low heat. Avoid letting the cream boil, otherwise it will curdle. Once thickened, add 45 grams of gelatin dissolved in 2 deciliters of water." To ensure proper dissolution, soak the gelatin in plenty of water. Once soaked, discard the water; only 2 deciliters should remain. Melt the gelatin in a double boiler. Mix it with the cream. Strain through a very fine sieve. Place a mold in crushed ice. Fill it. Cover the mold with a lid. Cover with more crushed ice. After 2 hours, unmold and serve."
This sauce is remarkable because it shows how short-sighted reactionary cooks and journalists (only them, not the others) are: while the Culinary Guide, in 1901, indicated the use of 16 egg yolks per liter of milk, modern cooks now use only 6 to 8 yolks per liter. Today's sauce is nothing like it used to be, and it's an affront to "tradition," which some defend so vigorously. The next time we hear about culinary tradition, let's remember crème anglaise!
BAVARIAN CREAM:
Not to be confused with "a Bavarian" (see that term).
(J. Favre) Bavarian cream is a drink that originated at the Bavarian court at the end of the seventeenth century.
This drink is one of the best that can be served to ladies on winter evenings. Prepared according to the rules, all these different Bavarian creams have sudorific and stimulating properties that help to ward off colds without fever, which is very important. They can therefore be recommended with complete confidence, but above all, it is important to know how to make them; the secret of their properties lies in their preparation.
Bavarian Cream. — Formula 285. — Make a very strong tea infusion; put an egg yolk in a glass, add a teaspoon of powdered sugar, and first some hair syrup; work the mixture until it foams, adding small amounts of tea and freshly boiled milk; Finish the process by adding two small glasses of kirsch.
Note: Rum, chocolate, maraschino, etc., Bavarian creams are made in the same way, and to be considered Bavarian, they must invariably contain tea, alcohol, and an egg yolk; nowadays, Bavarian creams bear no resemblance to the original Bavarian cream, which is the only hygienic one. An ice cream similar to Bavarian cheese is also called Bavarian (see Colbert), but this name is inaccurate, as Colbert has neither the same ingredients, nor the same taste, nor the same properties .
BUTTER CREAM:
It's more accurate to say "buttered cream," as that's the correct term. See below. 
BUTTER CREAM:
(H. This, Gastronomic News) Buttercream.
I read that buttercream was invented at the end of the 19th century by the Parisian pastry chef Quillet and that his successor, Guignard, a pastry chef on Rue de Buci, popularized it by flavoring it with coffee to garnish the famous mocha cake. But I see no proof of this!
Wikipedia, which is produced by just about anyone, gives several recipes:
- either a syrup incorporated into egg yolks, before whipping the mixture, which is then joined with softened butter
- or softened butter joined with egg yolks whipped with syrup
- or softened butter joined with Italian meringue (a hot syrup poured over beaten egg whites)
- or softened butter joined with Italian meringue
- or softened butter incorporated into crème anglaise (a mixture of egg yolks, sugar, and milk)
- or softened butter incorporated into whole eggs beaten with sugar
- or softened butter mixed with icing sugar.
But I mostly see friends who regularly complain that their buttercream curdles: I'll have to look into that more closely, but for now, I'm just trying to find the origin of buttercream, and I see this preparation in 1883, in the Grand Livre des Pastry chefs and confectioners , but under the name "buttered cream": Urbain Dubois, moreover, gives different techniques:
First:
"Buttered cream. Put 10 egg yolks in a bowl; grind them, gradually dilute them with 400 grams of sugar cooked to a soft peak; bind the mixture over heat, whisking it, without boiling; pass it through a sieve, let it almost cool; then mix in 250 grams of unsalted butter, in small pieces at a time, continuing to work, until it reaches the desired consistency, frothy and very smooth. Flavor with zest, vanilla or kirsch, orange blossom water."
And also
"Buttered cream, for mocha. Put 12 egg yolks and 250 grams of powdered sugar in a saucepan or small bowl." Grind and dilute with 4 deciliters of coffee essence in water. Whisk the mixture over low heat, making it foam; thicken it without boiling; whisk it off the heat until it has cooled. Squeeze out 300 grams of fine butter; put it in a bowl, work it with a spoon until it is softened and creamy; then mix in a few drops of coffee essence, and then gradually incorporate the foamy mixture.
Pierre Lacam preceded him by a few years (1878) with his "Mocha cream":
"500g of sugar, 16 egg yolks in a saucepan; mix well; then add 1/2 liter of coffee and 1/2 liter of milk; remove from the heat just before it boils; let it cool; then work it, with 500g of fine butter, into a cream."
It's actually a little different, given the large quantity of coffee and milk added, which makes it closer to a custard made with butter.
CRÈME BRÛLÉE:
(Dictionary of Foods and Wines, François-Alexandre Aubert de La Chesnaye Des Bois, 1750) "  In a saucepan, whisk together 4 or 5 egg yolks with a good pinch of flour, and gradually whisk in milk (about a pint). Add a little cinnamon stick, chopped lime zest, and other candied ingredients. Once this is done, place the mixture on a stove, stirring constantly to prevent it from sticking. When cooked, pour it into a dish on another stove, where you will continue to cook it until it begins to stick to the sides of the dish; then remove it from the heat. Sprinkle it with sugar, in addition to the sugar you put in the dish. Take a hot, red-hot spatula and caramelize the cream until it turns a beautiful golden color." For garnish, use feuillantine, small flowers or meringues, or other cutouts of crispy pastry .
CARAMEL CREAM
(ref nec) Caramel crème renversée is a small dessert made with milk, eggs, sugar, and vanilla flavoring; the mixture is packaged in small ramekins previously lined with blond caramel; it is cooked by baking in a bain-marie.
CHANTILLY CREAM:
Whipped cream. Contrary to popular belief, sweetened whipped cream is sweetened Chantilly cream.
Regulatory definition: Chantilly cream is whipped cream containing at least 30g of fat per 100g and to which no other additives have been added than sucrose (semi-white sugar, white sugar, or refined white sugar) and possibly natural flavorings.
CHIBOUST CREAM:
(ref nec) Name which should be avoided, because it is actually a preparation which already has a name: "Saint-Honoré cream", or "Saint-Honoré cream" (see this term).
LEMON CREAM:
(ref nec) Used to fill lemon tarts and for making mousses. Similar to pastry cream.
Sugar, eggs, lemon zest, lemon juice, butter; whisk. Fill the mold and bake.
RAW CREAM:
Cream that has not undergone any heat treatment and contains at least 30% milk fat. It must be pre-packaged at the production site. The word "raw" is mandatory on the label.
This cream has not undergone any pasteurization or sterilization process. A direct result of skimming, it is cooled and stored at +6°C.
Liquid in texture for the first few days and mild in flavor, its fat content is generally higher than that of other creams. The word "raw" is mandatory on the label.
Diplomat cream (also called light cream, which creates confusion with the "light cream" of the regulations, see below):
(P and JP Haeberlin, Les recettes de l'auberge de l'Ill) A preparation used in the making of the eponymous cake and also for many small cakes. It is made from pastry cream to which gelatin and whipped cream are added.
(H. This, Nouvelles gastronomiques) This cream is modern, and, contrary to what has sometimes been written, it was not present in Marie-Antoinette Carême's kitchen.
See Hervé This, La nouvelle crème diplomate, Nouvelles gastronomiques,
https://nouvellesgastronomiques.com/la-nouvelle-creme-diplomate/, May 21, 2024.
DOUBLE CREAM:
(file:///home/this/T%C3%A9l%C3%A9chargements/creme-fraiche-syndifrais.pdf) A double cream is a matured cream, therefore thick.
FLAN CREAM
Similar to pastry cream, it is used hot. Boil milk and sugar. Beat egg yolks, sugar, and milk. Mix, pour into molds, and bake.
WHIPPED CREAM:
(regulatory definition) Whipped cream, whether light or not, contains a minimum of 75% cream or light cream, to which sucrose (maximum 15%), lactic ferments, natural flavorings, stabilizers, or milk proteins may be added.
For whipped cream, whether light or not, the overrun (or whipping volume) must not exceed 3.5.
PASTEURIZED UNMATURED FRESH CREAM:
(regulatory definition) Also called whipping cream, it is liquid, has a good ability to foam.
PASTEURIZED MATURATED FRESH CREAM:
(regulatory definition) Also called thick or thickened cream, it has been cooled rapidly, which has crystallized its fats.
FRANGIPANE CREAM:
(ref nec) Almond cream to which 50% pastry cream is added.
LEHN CREAM;
Hervé This, Lehn cream, Charcuterie&Gastronomie , No. 508, October 2025, 46-48. 
 
LIGHT CREAM
(regulatory definition) Contains between 12 and 30% milk fat. This percentage is specified on the packaging. It can be liquid or thick, but must be pasteurized or sterilized.
CREME MADAME:
(ref nec) Pastry cream into which lightly sweetened whipped cream is incorporated. It is mainly used to fill cream puffs, savarins, etc.
Chestnut Cream:
(economie.gouv.fr) Chestnut cream and other nut cream is a mixture, brought to the appropriate consistency, of water, sugars, and chestnut or other nut puree, as defined for other nut cream. The quantity of chestnut puree used to make 1,000 grams of finished product must be at least 380 grams. The quantity of nut puree used to make 1,000 grams of finished product must be at least 380 grams.
PRUNE CREAM:
(economie.gouv.fr) Prune cream is a mixture of sugars and prune puree cooked to the appropriate consistency. The quantity of prunes with a maximum moisture content of 23% used to make 1,000 grams of finished product must be at least 400 grams.
MOUSSELINE CREAM:
(ref nec) Boil milk, sugar, and custard powder. Add to egg yolks and sugar that have been whisked until pale. Cook, then stir in butter.
SLICED MOUSSELINE CREAM:
Cream that has separated into two phases, instead of being homogeneous. When the butter and pastry cream are too cold, they cannot bind together. The mixture should then be warmed and whipped.
PASTEURIZED CREAM:
Fresh cream refers to cream that has only undergone pasteurization treatment and is packaged at the production site within 24 hours of production. There is thick pasteurized fresh cream and fluid pasteurized fresh cream, also called fleurette.
Pastry Cream
(Favre, 1889) Note. —In approaching the series of food creams that I have classified in a new and methodical order, I owe the reader a few explanatory lines to justify the usefulness of this classification by demonstrating the state of contemporary cuisine with its jumble of elaborate works that confuse everything and distinguish nothing. Indeed, the most authoritative culinary treatises are either not very lucid or not at all, and confuse cream à la Colbert, crème anglaise, crème française, and ice cream; this is because certain authors, wanting to claim credit that does not belong to them, refused to follow the data established by Carême and acknowledge his originality. To avoid citing him, they necessarily had to truncate his formulas and change the names; this has been the starting point for the strangest interpretations in a multitude of works that constitute the kind of tomes one might encounter. Several works have been published on these contradictions by authors of otherwise considerable literary merit, but ridiculously ignorant of the culinary subjects they claimed to address with mastery. All of them, right up to the Grand Larousse dictionary, have become complacent publishers of convoluted compilations that have completely bewildered the practitioner of progress whose path had been opened by Carême.
To speak only of cooks' works, I find Carême making crème française with egg yolks, flavored milk, sugar, gelatin, and chilled like a Bavarian cream. This same crème, I find in Gouffé under the name Colbert, with the addition of fresh cream. And that's not all; in Dubois's works, under the heading "English," one finds "cream or mixture for ice creams"! One wonders what name would be given to the cream served as a dessert with pastries, which a recent work also calls "English style"? It is not uncommon, moreover, to call something by English names what is called by French names in London, but art has no homeland. In other words, French cuisine is the cuisine of all civilized nations, and it is especially important for the French cook to make himself understood, and to be understood, in every country of the world.
For the sake of clarity and ease of use, I classify them into ten categories, each comprising several varieties:
Whipped creams or Chantilly
creams; Mousseline creams;
Serving creams;
Pastry creams;
French creams;
Set
creams; Ice
creams;
Liqueur creams; Vegetable creams;
Creams used in soups;
Animal creams.
PASTRY CREAM:
(Massialot, 1691, New Royal and Bourgeois Cook) "If you want to make it several times, you must beat twelve eggs, both whites and yolks. Once beaten, add a good half-pound of flour, more rather than less, and beat everything together. Then add another twelve eggs, continuing to mix them with the rest. At the same time, have about two and a half pints of milk, and put it in a saucepan of appropriate size to bring to a boil. When it boils, pour everything into it and stir constantly. Add a little salt, about half a pound of butter, a little white pepper, and cook it thoroughly, taking care that it doesn't stick to the bottom. Once your cream has thickened and cooked, pour it into another saucepan and let it cool. When you want to make tarts, take some according to the size of the tarts you want and put it in a saucepan." You will mix it in well, using a spatula or similar tool, and add sugar and chopped, green, and candied lemon peel, a little orange blossom water, a few egg yolks; and on days of feasting, beef marrow or rendered beef fat. Once everything is well blended and separated, form your pies with puff pastry, and create a small rim around the edge, after which you will pour in your cream. When the pie is almost cooked, it must be glazed and served as a dessert. For days of fasting, instead of beef marrow, melted butter is used.
(ref nec) A preparation based on eggs, milk, sugar, and flavoring, used as a filling for certain cakes (cream puffs, éclairs, mille-feuilles) or accompanying certain desserts.
Boil milk and sugar. Add to egg yolks, sugar, almond flour, and milk. Cook.
Upside-down cream:
(ref nec) Cooked in a bain-marie; it is a dessert in its own right and is often served in a caramel-lined mold.
Milk, sugar, vanilla, boil. Add egg yolks whisked with sugar until pale. Pour caramel into the mold, then add the cream. Bake.
RICE CREAM
(CNRTL) Thick porridge made with rice flour.
SABAYON CREAM:
(Atilf) Obtained by cooking egg yolks and sugar, whitened, cooked, with the addition of liquid.
CRÈME SAINT-HONORÉ or CRÈME A SAINT-HONORÉ
(Darenne et duval) The cream cooked in Saint-Honoré consists of milk, flour, sugar and eggs to which some flavoring is added, most frequently vanilla.
 STERILIZED CREAM:
(ref nec) After packaging, the raw cream is sterilized at 115°C for 15 to 20 minutes, then cooled. This cream is always liquid.
CREAM OF TARTAR:
(H This) Potassium bitartrate is an organic compound with the chemical formula COOH-CHOH-CHOH-COOK or compact formula C4O6H5, a by-product of winemaking. It is also known as monopotassium tartrate, potassium acid tartrate, potassium hydrogen tartrate, "cream of tartar," "white tartar," and "tartar crystal(s)."
Monopotassium tartrate, or additive E336(i), authorized in France, is used as a stabilizer and acidity regulator.
UHT CREAM:
UHT (ultra high temperature) cream is sterilized by heat treatment at 140-150°C for a few seconds, then rapidly cooled and sealed in aseptic packaging (carton, bottle, etc.) which is airtight and stable until the use-by date.
CREAM:
1. Add cream to a preparation.
2. Shortcrust pastry made by initially mixing butter and icing sugar before adding flour, salt, and egg.
3. Work the butter and sugar together with a paddle attachment until the mixture is pale and creamy.
CREPE:
(Martine Ségalen, ethnologist. Fifteen generations of Lower Bretons. Coop Breizh Publishing) The first recipe for a crepe in France is found around 1390 in the Menagier de Paris.
According to Pierre Flatrès (Breton geographer. Thesis on Celtic countries), a Welsh text from 1609 already mentions the custom of eating pieces of crepe on Shrove Tuesday.
Lace Crepe:
(French Professional Charter for Biscuit and Cake Manufacturers) A lace crepe is a thin crepe rolled flat. With a crisp texture, it has a coppery/golden color. Flour,
sweeteners, fats, eggs, and milk are used in the preparation of lace crepes.
POTATO CREPE
CREPINING:
The operation of covering the surface of a pâté or terrine with a caul fat.
CREPINE (or TOILETTE):
(The butcher-caterer's companion's book) Pork peritoneum used to wrap crépinettes, stuffed pig's feet.
CREPINAGE:
(The butcher-caterer's companion's book) Operation which consists of covering the surface of a terrine with a piece of caul fat.
CRÉPINETTE:
(ref nec) Small, flat sausage without a casing, to be eaten fried or pan-fried. According to the Code de la charcuterie (Charcuterie Code), it is made of sausage meat wrapped in a piece of caul fat; chopped parsley is sometimes placed between the meat and the caul fat.
It is already mentioned in 1740 in Le Cuisinier gascon, p. 93 in Fr. mod., t. 24, p. 221.
COMB:
(TLFi) A fleshy, sometimes serrated, growth on the top of the head of a rooster, hen, or similar bird.
(M. Grossmann) The combs used in cooking must be quite large, which is becoming rare today. This is why rooster combs are most commonly used.
They are still used as a garnish for tarts or pies. They were formerly used, along with rooster kidneys, in many classic dishes.
CRETON:
(Dronne) Residue from the making of lard from bacon; it is used in the manufacture of ordinary blood sausages sold by weight.
TO BURST:
(TLFi) To plunge rice into boiling water for 2 to 3 minutes, for making rice pudding.
(P. Conticini) To plunge rice into cold water and bring it to a boil for a few minutes until it bursts.
SHRIMP:
(TLFi) Small marine or freshwater crustacean, several species of which are prized for their flesh.
SCREENING:
(French Academy Dictionary) To sift; to clean and sort using a sieve.
CRIOLLO:
(ref nec) Criollo cacao is a premium variety with low bitterness and acidity. Criollo beans represent 3% of global production.
CRYSTALLIZATION:
(TLFi) The act of crystallizing* and, by metonymy, the result of this action.
For example, concentrated sugar syrups crystallize when sucrose molecules stack regularly. The same applies to the formation of salt.
WIND CRYSTALS:
(H. This) A type of evanescent meringue obtained by cooking, as for a meringue (140°C for 20 min, then 1 h at 105°C) an egg white beaten into a meringue, with added sugar and an aqueous solution (fruit juice, coffee, etc.).
Sea fennel:
(Inventory of France's culinary heritage) A wild plant of the Atlantic coast, most often consumed as a condiment preserved in vinegar. Often confused with samphire, which has the same uses.
SSE HOOK:
(TLFi) Hook: A curved, often pointed instrument used to fix, hang, or pull something towards oneself.
(ref nec) The SSE hook is an S-shaped hook with a pointed end at both points, used to hang small pieces of meat.
CROCHON;
(ENSMIC) Bread end (Switzerland).
CROISSANT:
(TLFi) Small bread, pastry whose dough is rolled into the shape of a crescent.
CROMESQUI (or CROMESKI):
(ref nec) Various small dishes or salpicons wrapped in pork caul fat, then in batter. Served as an appetizer or hors d'oeuvre.
Rissoles and ravioli differ from cromesquis in that the latter are wrapped in pancake or wafer, are square-shaped, and are also breaded and fried. Cromesquis are, in fact, a variant of croquettes.
CROQUANT:
(TLFi) Crunchy.
(TLFi) A small, dry cookie made from ground almond paste mixed with egg white and rolled in brown sugar.
CROQUANTE:
(TLFi) Large cake made from almond paste.
CROQUE-MONSIEUR:
(CNRTL) A hot sandwich cooked in a pan or oven, consisting of two slices of white bread with a slice of ham and cheese placed between them.
Some sources indicate that it first appeared in 1910 on the menu of a Parisian café on the Boulevard des Capucines. The origin of the word "croque-monsieur" is unknown; the most widespread theory is that the café's owner, Michel Lunarca, jokingly suggested that the meat inside the sandwich was human flesh. However, the croque-monsieur was invented before its appearance on restaurant menus, and it is mentioned as early as 1891 in La Revue athlétique.
CROQUE-MADAME:
In 1893, in the newspaper La Liberté , a journalist praised a "truly delicious dish" he had just discovered: the croque-monsieur. He gave essentially the same recipe. (Between two slices of bread, ham and Gruyère cheese, pan-fried in butter and topped with a sunny-side-up egg.) At the beginning of the 19th century, the croque-monsieur made its way into family kitchens. The appearance of the "croque-madame" seems later, but nevertheless predates 1948 (the date indicated in the entry for the word in the Petit Robert dictionary).
CROQUEMBOUCHE:
(TLFi) A type of tiered cake made of sweet items, chosen by the pastry chef: orange segments, profiteroles, chestnuts, etc., but always glazed with sugar cooked to the hard crack stage, which makes them effectively crunchy in the mouth
CROQUET:
(Continuation of Comus's Gifts) Flat pieces of cooked meat, stuffed, dipped in beaten egg, breaded, and fried. For example: calf's ears in croquet form.
(François Massialot, 1693) { Croquets are called certain dishes made with a delicate stuffing, some as large as an egg, and others as small as a walnut. The former can be served as an appetizer, or at least hors d'oeuvres, and the latter are only for garnish. For this, use the stomachs of pullets, chickens, and partridges.} Mince this meat with blanched bacon, cooked veal udder, a few blanched sweetbreads, truffles and mushrooms, marrow, breadcrumbs soaked in milk, and all sorts of herbs, with a little cream cheese and cream, as much as you deem appropriate. Mince everything well and season it well. Add four or five egg yolks and one or two egg whites. With this stuffing, form the Croquets into rounds; roll them in beaten egg, coat them in breadcrumbs at the same time, and let them rest on a plate before frying them in clean, soft flour and serving hot. The same stuffing is used for Fricandeaux and for Filet Mignon, which will be discussed later.
Small Croquets can be made with the same stuffing, or with any other that is somewhat delicate and well-bound. They are battered before frying, with a batter like that used for apple fritters. They can also be floured or breaded; and they will serve to garnish all sorts of dishes where there are Stuffed Poultry Appetizers: all served hot.
(Dictionary of Foods, 1750) Also said of a type of gingerbread which is very thin, very hard, and crunchy ( TLFi
) Small, dry, dark brown cake, made with almonds, served with tea or ice cream.
CROQUETTE  
(TLFi) A small, fried ball of highly varied composition, rolled in flour, dipped in egg yolk, and sprinkled with breadcrumbs or fine breadcrumbs.
This is the name given to croquets after the 19th century.
(TLFi) A very thin, circular chocolate confection.
POTATO CROQUETTES
CHEVREUSE POTATO CROQUETTE
POTATO PARMESAN CROQUETTES
POTATO CROQUETTES PERIGOURDINE STYLE
CROQUIGNOLE:
(CNRTL) A type of very hard, small, dry cake.
(Larousse Gastronomique) A very small, light, and crunchy cake made of sugar or royal icing, flour, and egg white; after baking, the top is glazed with vanilla.
(IPCF) A very dry and crunchy biscuit. In 1806, Grimod de la Reynière noted croquignoles of superior quality at the shop of a certain Hémard, a pastry chef in Paris. In 1836, Brunet offered two recipes for croquignoles in his "Dictionary of Cuisine." The first are formed by passing the firm dough through a funnel. As they come out of the funnel, he recommends cutting them with the tip of a knife and placing them on lightly buttered baking sheets. At the end of the last century, we find croquignoles mentioned in Troyes in an article published in 1896 in the magazine "Les Traditions Populaires."
POOP:
(TLFi) An object or substance that resembles a poop.  A poop of butter: a small amount of butter in the shape of a ball. Synonyms: nut, hazelnut. Chocolate poop: a spherical chocolate treat.
CHOCOLATE POOP: 
(ref nec) Small, ball-shaped treats covered in cocoa powder, invented in 1898 by a chocolatier from Chambéry. Because of their appearance, he nicknamed them chocolate poops, a term gradually replaced by chocolate truffles.
MARQUIS'S DROPS:
DONKEY DROP:
DOG POOP:
RUMP:
(CNRTL) Posterior extremity of the body of birds, corresponding to the last vertebrae (sacral vertebrae) and supporting the tail feathers.
CROUSTADE:
(TLFi) A type of pastry, most often made of fried dough, filled with various preparations.
(Ref. recipe) Flat bites of various shapes, generally made with puff pastry scraps.
An Occitan pastry made of a very thin sheet of dough wrapped around sweetened apples; the Tarn recipe includes orange blossom water (Ref: R. Latger, Saint Paul Cap de Joux).
A small, hollowed-out pastry, puff pastry, or bread, made of rice, Duchess potatoes, or semolina, fried or baked and filled with a salpicon, a stew, vegetables, or purée, with a sauce.
See Hervé This, La croustade, Nouvelles gastronomiques, https://nouvellesgastronomiques.com/la-croustade/, April 15, 2024.
POTATO CRISP:
CRISPY:
(H. This) The TLFi gives a definition ("That which crunches under the tooth") identical to that given for "crispy", but there is a difference: crispiness results from a series of crackling sounds, due to the breaking of many small parts (for example, the layers of a puff pastry), whereas crunchiness results from the breaking of a single element (for example, a square of chocolate).
CROUSTILLE:
(CRTL) Fried potatoes, in very thin slices. A type of potato chip.
CRUSTING:
See shell or collar
CRUST:
(CNRTL) The outer part of bread hardened by baking.
For a macaron, we speak of the shell or the collar.
BITE-SIZED CRUST:
(CNRTL) A small puff pastry shell, a small vol-au-vent filled with small pieces of various meats or fish in sauce, served as an appetizer. Originally, at least, the small size of these preparations allowed them to be brought to the mouth and eaten in a single bite.
(ref nec) A double layer of puff pastry, 3 mm thick and 8-10 cm in diameter, round or sometimes square, crimped, and sealed with egg wash. The top layer is pre-cut using a smaller diameter cutter to form a ring and a lid after baking. Once baked, the lid is removed, and the crust is hollowed out to be filled.
CHEESE CRUST:
(ref nec) A slice of bread topped with cheese, before baking the whole thing in the oven.
CROUTE AU POT:
(CNRTL) A soup made with pieces of bread where there is more crust than crumb, or pieces of toasted bread. The good smell of a croûte au pot, with marrow, rose to the ceiling (Erckm. -Chatr., Hist. paysan, t. 1, 1870, p. 173).
CRUST:
(TLFi) To cover with a crust, to form a crust.
(TLFi) To eat. (slang). 
(ref nec) To dry in the open air (macaron) or in a drying oven to obtain a dry film.
CROUTON:
(TLFi) End of a long loaf of bread, with a lot of crust and little crumb.
See also "croûtonner".
CROUTONNER:
(Jules Gouffé, The cookbook, 1867) This is to arrange around a cold starter borders of pieces of jelly cut into diamonds, right angles, squares, etc., which receive for these kinds of garnishes the name croutons.
CROZETS, CROUZETS:
(Dictionary of Provence and the French Riviera) Also called taillerins. A Savoyard specialty, square in shape, 5 mm on each side and 2 mm thick. Made from a mixture of soft wheat, durum wheat, and buckwheat, water, eggs, and salt. Buckwheat crozets contain 1/5 buckwheat and 4/5 wheat.
Raw:  
(TLFi) That which has not undergone cooking.
(TLFi) A body of land considered from the point of view of what grows there, of a particular crop.
Wine produced by a particular terroir and considered from the point of view of its good or bad quality.
CRU BOURGEOIS:
(ref nec) Category of Médoc châteaux managed by a syndicate. To be part of it, one must meet minimum quality criteria and be co-opted.
RAW VEGETABLES:
(TLFi) Foods consumed raw.           
CRUMBLE: 
(ref nec) Another name (English) for Alsatian STREUSEL (see this word): fruit compote covered with a crumbly and crispy mixture of flour, butter and sugar.
CRUSTACEANS:
(TLFi) Class of oviparous Arthropod animals, bearing two pairs of antennae and one pair of mandibles, with branchial respiration, with a body formed of segments generally equipped with a pair of appendages.
CRYOEXTRACTION:
(ref nec) Extraction process which consists of freezing the water in a mixture, in order to obtain a concentration of solutes, recovered by removing the ice (often, by aspiration).
CRYPTOGAMIC:
(TLFi) Refers to a disease caused to plants by microscopic fungi such as downy mildew, powdery mildew and excoriosis of the vine.
CUICHETTE, or GEORGETTE:
(ref nec) A hybrid utensil, somewhere between a spoon and a fork, sometimes with a cutting edge. In 1874, Samuel W. Francis filed a patent for a combination fork, knife, and spoon. Harry L. McCoy invented a cutting spoon in 1908, followed by Frank Emmeengger's serrated spoon in 1912.
SPOON:
(CNRTL) A table or kitchen utensil consisting of a handle and a bowl, used for scooping liquids or foods of little consistency. (Soup spoon, soup spoon, dessert spoon, dessert spoon, coffee spoon). 
(JM. Jeudy) The word "spoon" comes from the Latin *cochlearium*, meaning "utensil for eating snails." In ancient Rome, it was a small spoon with a long handle. Nowadays, a spoon is a table, bar, or kitchen utensil consisting of a handle and a bowl, used for transferring or bringing liquids or foods of little consistency to the mouth. Spoons were once made of wood, horn, metal, iron, aluminum, silver, vermeil, or even gold. Today, other materials are used, including plastic, plexiglass, Bakelite, and especially stainless steel.
It is interesting to note in *The Food Encyclopedia*, Jacques Rolland & Carol Sherman; Robert Rose, 2006, that in English the word *spoon* comes from an Old Anglo-Saxon word *spon* which meant *chip of wood*, or in other words, "piece of wood."
Among the main spoons used in table service are:
the soup spoon, also called a table spoon or mouth spoon, 20-21 cm long, with an oval bowl;
the bouillon spoon, 15-17 cm long, often with a round bowl;
the individual sauce spoon, around 17 cm long, with a flattened bowl;
the dessert spoon, 17 cm long;
the teaspoon, around 14-15 cm long;
the mocha spoon and espresso spoon, 10 cm long; and
the iced tea spoon, a long-handled spoon.
An ice cream or sorbet spoon has a flattened bowl.
An egg spoon's bowl is usually made of mother-of-pearl or, nowadays, stainless steel (to prevent oxidation of silverware caused by the sulfur in egg yolks).
A caviar spoon is traditionally made of mother-of-pearl (to prevent oxidation from salt).
A grapefruit or kiwi spoon has a bowl with serrated edges.
A honey dipper, made of olive wood, boxwood, or stainless steel, has a handle and a grooved head that traps the honey in its spirals, preventing it from dripping before spreading it on toast or for any other purpose.  
Spoons used in bar service:
The absinthe spoon, often called an absinthe shovel because it is frequently flat. This utensil, placed on the rim of the glass where the absinthe rests, consists of a handle and a bowl pierced with holes where a sugar cube is placed, and ice-cold water from an absinthe fountain is slowly dripped over it.
The cocktail spoon is a bartender's tool; it is a spoon with a long, thin, twisted handle used for mixing and blending drinks.
Spoons used in cooking:
The Parisian apple or melon spoon consists of a small handle at the end of which a round and hollow half-sphere, usually made of stainless steel, is used to extract small balls of fruit or vegetables.
Photo courtesy of Christofle in Strasbourg on February 12, 2020: various spoons from largest to smallest:
Soup spoon,
individual sauce spoon ,
dessert spoon,
consommé spoon ,
teaser,
teaspoon, ice cream scoop
: a spoon with a flatter bowl than a dessert spoon. This utensil is used to scoop ice cream. It is more concave, hemispherical; some models have a mechanism for dispensing the scoop.
Mocha or espresso spoon
SPOON-SAUCE:
(ref nec) The expression "by the spoonful" (or "by the spoonful") is used for meats (lamb or suckling pig, for example) that have been cooked (confit) for a long time (several hours, at a low temperature) and whose texture is such that they can be eaten with a spoon instead of cutting them. This expression is also used to describe enjoying a cheese, generally runny, such as Camembert or Brie.
It is also used to describe biscuits.
ABSINTHE SPOON:
(ref nec) A long, flat spoon with holes and a notched handle. It is designed to be placed on a glass containing absinthe; the notch, which rests on the rim of the glass, prevents the spoon from slipping. A sugar cube is placed in the spoon, and water is slowly poured over it.
MIXING SPOON  
(sommelier) Stainless steel tool used to stir/mix liquids for all drinks to be made in a mixing glass; there are several versions: with a crusher head for crushing small ingredients and zests; with a flat head for gently placing liquids one on top of the other; with a forked head for easily piercing any condiment (cherry, olive.) (in English: mixing bar spoon).
MELON SPOON: 
(ref nec) Parisian spoon used to make melon balls.
PARISIAN SPOON:
(ref nec) A utensil with a handle ending in a metal hemisphere for scooping out balls of vegetables or fruit. Originally used with potatoes to prepare noisette potatoes.
POT SPOON:
(CNRTL) Long-handled spoon with a hemispherical bowl, used for serving soup.
COOK:
(CNRTL) Person in charge of cooking.
(CNRTL) Appliance equipped with one or more heating surfaces and an oven, used for cooking food.
COOK:
(CNRTL) To subject a material to the action of fire or a corresponding heat source which modifies this material in its substance, generally to make it fit for consumption.
COOKING CREOLE STYLE:
(ref nec) Cook in a large quantity of simmering water after it has returned to a boil.
COOK TO THE DROP OF WATER
(Encyclopedia.fr) Cook until a whitish substance appears and beads on the flesh.
COOK IN FIELD JACKET or IN CHAMBER JACKET:
(CNRTL) Cook potatoes in their skin, starting in cold salted water.
DRY COOKING:
(ref nec) Cook sugar, without water, in a pan to make caramel. Note that sugar contains water, so the gentle cooking at the beginning of the process allows you to obtain a syrup before it caramelizes.
INERTIAL COOKER or PASSIVE COOKER
See "Norwegian cooker".
KITCHEN:
(TLFi) Room, place intended for the preparation of food.
(TLFi) Food preparation; art, manner of preparing food.
(H. This, Cooking is Love, Art, and Technique, Ed. O. Jacob) The activity of preparing food from ingredients. Culinary activity has three components:
- technical
- artistic
- social
ABSTRACT CUISINE:
(H. This) A form of cuisine introduced by H. This, which aims to prepare flavors where the ingredients cannot be identified.
MOLECULAR CUISINE:
(H. This, Hervé This vo Kientza. 2021. The right words for improving communication in food science, food technology and between food science and food technology and a broader audience, Handbook of Molecular Gastronomy, CRC Press, 627-634.99, during an interview with France 2, on the occasion of a meeting of the European Innicon program (FP5), for which the laboratory of molecular and physical gastronomy directed by H. This was committed to helping cooks train in new techniques. 
The proposal for renovation had begun in 1980, with the joint efforts of Nicholas Kurti and H. This: it involved proposing to carry out culinary operations using appropriate tools, and not by using old utensils. And it is thus that molecular cuisine, sometimes mistakenly confused with the scientific discipline of molecular and physical gastronomy, was defined as the culinary technique based on The use of equipment and products from laboratories (chemistry, physics, biology): separatory funnels for skimming fat from broths, laboratory filters for clarifying broths, pumps and sprayers for aeration (producing foams), ultrasonic probes for producing emulsions, liquid nitrogen for making sorbets and ice creams, rotary evaporators for concentrating flavors, etc. 
It should be noted that the expression "molecular cuisine" also refers to the style of cooking resulting from the use of these new techniques. There is a confusion here that English does not make: molecular cooking refers to the technique, and molecular cuisine refers to the style. 
CUISINE NOTE A NOTE:
(H. This) Artistic form of "synthetic cuisine" (see this term).
SYNTHETIC CUISINE:
(H. This) A form of cuisine that prepares food from pure compounds. Introduced by H. This in 1994, in an article published in the journal Scientific American.
A distinction is made between "pure" synthetic cuisine, where the ingredients are pure compounds, and "practical" synthetic cuisine, which allows simple mixtures (oil, starch, etc.).
THIGH:
(TLFi) Part of the limb of certain animals that extends from the pelvis to the joint with the tibia. The French Academy of Gastronomy (1962) notes that "the gourmet only knows the leg of beef by the names the butcher gives to its different parts (...); he appreciates the leg of mutton as a leg of lamb, that of veal as a leg of shank, which becomes a 'cuissot' when it comes to large game (wild boar, deer, roe deer). For him, only poultry and frogs have legs, pork having only hams."
(ref nec) "To have a 'cuisse'" is said of wines that have roundness.
TURKEY THIGH:
(ref nec) This is the whole, deveined but not boneless thigh, that is to say, "the femur, tibia, and fibula with the surrounding muscle mass. Both cuts must be made at the joints." It is presented with the skin attached.
LEG:
(TLFi) Part of the veal, cut in two, which takes below the tail and goes up to the kidney, and includes the sirloin, the rump, the top round, the bottom round and the shank.
COOKING:
(CNRTL) To subject a substance to heating to make it fit for consumption.
(H. This) Cooking aims in particular to (1) destroy pathogenic microorganisms; (2) break down parasites; (3) break down toxic compounds (for example, lectins); (4) change the consistency; (5) improve digestibility (and in particular increase the bioactivity of nutrients); (6) change the taste.
It is also used to refer to the liquid in which food has been cooked.
LOW-TEMPERATURE COOKING:
(H. This) "Low-temperature cooking" refers to cooking at a temperature below 100°C, but above 60°C (for hygiene reasons) when the cooking time is long. Note that it is not necessarily associated with the use of vacuum bags.
BLINDY BAKING:
(ref nec) Refers to an incomplete baking process that allows the pastry to take the shape of the mold. A second baking with the filling is then necessary.
DELAYED BAKING:
(Chiron) Fermentation chambers equipped with refrigeration units allow baking to be spread out
over time, for example, to meet the demand for
hot bread at the end of the day. After slow rising and controlled, blocked rising, bakers have
invented new methods: cooling the entire dough ("
delayed bulk fermentation") and refrigerating dough pieces at the stage preceding baking ("pre-proofed,
blocked dough").
CUISSOT:
(TLFi) Leg of large game.
For roe deer and red deer, the word "gigue" is also used.
COOKING WITH HEATED HEAT CUT OFF:
(ref nec) The oven is stopped at the end of cooking, which finishes thanks to the accumulated heat.
DROP-HEAT COOKING:
(De Tonnace, ) Same principle as off-heat cooking, but instead of stopping the oven completely, the heating is reduced gradually.
COOKING BY CONCENTRATION:
(H. This, Elementary Treatise on Cooking) This former , incorrect term was removed from the CAP (Certificate of Professional Competence) curriculum in 2000. It referred to a cooking method that subjected the surface of the food to high heat, but the meat does not concentrate its juices at all during this type of cooking. Worse still, the contraction of the meat is accompanied by the release of juices, which then brown in the cooking dish.
The National Education Curriculum Reform Commission opted for "cooking with browning" to replace this incorrect expression.
COOKING BY EXPANSION:
(H. This, Elementary Treatise on Cooking) An old, incorrect term , removed from the CAP (Certificate of Professional Competence) curriculum in 2000, thanks to advances in molecular gastronomy. It referred to the cooking method of immersing food to cook it from a cold liquid, and the terminology was accompanied by a diagram with arrows radiating from a circle.
For example, this term was used to describe meat cooked in liquid, but the terminology was incorrect because, in reality, meat contracts during cooking if the juices are released (due to contraction)... just as in roasting, for which the equally incorrect terminology was "cooking by concentration."
These two expressions had been used in teaching since 1901.
Unfortunately, some teachers or professionals still use these two expressions (why do they continue to do so, disregarding the students' best interests?), but they are breaking the law, since these expressions are no longer in the curriculum.
For boiled-type cooking, we will more accurately use "cooking without browning".
COOKING TO THE BLOOD DROP:
(ref nec) Cooking technique for small birds (pigeons, partridges, etc.): after cooking, the flesh relaxes and releases the blood.
This technique is used for sautéed, grilled, or roasted meat, indicated by the appearance of a drop of juice forming on the surface of the meat.
COOKING TO A PEARL:
(ref nec) Cooking of a fish (cod), cooked throughout in butter or oil between 50 and 55°C.
COOKING TO THE NAPPLE TOP:
(ref nec) Moderate cooking of a cream. The degree of cooking is tested by running a finger across a spatula covered with hot cream: the traced groove should remain for a few moments.
FEAR COOKING:
(ref nec) Expression used to signify a quick, short cooking time (for example, mussels, crustaceans, certain fish).
COOKING PINK ON THE SKIN:
(ref nec) A method of cooking fish to obtain flavorful, firm flesh without overcooking. Quickly cook a whole fish on both sides, taking care to keep the flesh partially cooked; the residual heat will finish cooking. Do not allow the blood vein near the bone to coagulate as a guide.
PLATE COOKING:
(ref nec) Another term for cooking until it reaches the coating stage. (The cream or sauce forms a rose on the spatula when blown on)
(ref nec) A cooking method reserved for delicate foods such as fish, placed between two plates over a pan of hot water.
COOKING TO THE ROSE:
(ref nec) Another term to describe cooking to the coating stage (the cream or sauce forms a rose on the spatula when blown on).
BAKED WITHOUT FUEL:
(ref nec) Refers to baking bread with continuous steam release. This is achieved by opening the steam vents.
SOUS-VIDE COOKING:
(ref nec) This method involves cooking a food ingredient in a sealed plastic bag, where a vacuum has been created. If the cooking process is carried out in such a way as to destroy microorganisms and their spores, then the cooked ingredient can be stored indefinitely in the bag, as long as it remains sealed. This should not be confused with low-temperature cooking, which is done at temperatures below 100°C and for which no vacuum is necessary: ​​in other words, low-temperature cooking can be done sous-vide or not.
SUGAR COOKING:
 (Treatise on Artisan Pastry, R. Bilheux and A. Escoffier) ​​Between cooking a simple syrup and making dark caramel, there are intermediate cooking points that correspond to a very precise concentration of the syrup. Some cooking times can be checked empirically using your fingers, but this requires considerable experience. Using a sugar thermometer is more precise.
Boiling point: 100°C – soft thread: 101°C – hard thread: 105°C
Soft pearl: 106°C – soft pearl: 107.5°C
Soft puff: 111°C – soft ball: 115°C – soft ball: 117°C
Hard ball: 120°C – soft crack: 125°C – light caramel: 155°C
Brown caramel: 168°C – dark caramel: 188°C
COOKING GREEN-COOKED:
(ref nec) Cooking meat that is almost raw, such as duck à la presse, pigeon, woodcock, lamb chop…
COOK: 
(CNRTL) Head cook of a unit.  By extension, familiar. Cook of a community.
COPPER:
(H. This, file:///home/this/T%C3%A9l%C3%A9chargements/IJMPG%202023%201%20Besancon%20copper%20jam-1.pdf) Copper is a chemical element. At a time when earthenware cooking utensils broke, it represented an improvement, but some of its salts, notably verdigris, are highly toxic, which was addressed by tinning (coating the copper with tin). Today, stainless steel has solved the problem and relegated copper utensils to decorative shelves.
It has been said that copper's excellent thermal conductivity is an advantage, but in reality, other metals also conduct heat very well, and copper's superiority has not been rigorously established.
On the other hand, it has been said that copper preserves the color of green vegetables when cooked, and this is true: copper and chlorophyll complexes can form and stabilize the chlorophylls, preventing their "pheophytinization," which leads to browning.
It has also been said that copper is useful for making jams, and it is true that the divalent ions of copper (Cu2+) help jams to set, but a similar effect is achieved with calcium without the toxic effects of copper. It should be noted that regulations concerning copper have recently changed, with permissible concentrations reduced (see the referenced article).
CUL:
(ref nec) In Anjou, cul (de veau) refers to the entire rump.
POUCH CUB (or POULE CUB)
(ref nec) Hemispherical container, with a bottom either rounded or flat.
CUL SEC:
(TLFi) To empty a glass of wine, etc., in one gulp (so that the bottom appears dry).
CULARD:
(Rober) A culard is a bovine with a generous rump, highly prized for the quality of its meat, which is less fatty and more tender.
(Littré) Vine vines prone to coulure (poor fruit set).
SEALING:
(ref nec) Some cooking vessels, mainly made of untreated cast iron or steel, require seasoning. This involves heating oil very thoroughly in the vessel.
CULOTTE:
(ref nef) Burnt bottom of a saucepan or cake.
(Dic Ac fr) The two legs of a sheep together; the two haunches of a veal together; the upper part of the beef thigh.
CULTIVAR
(Ribereau-Gayon) A variety obtained through selection and propagated vegetatively (cuttings or grafting), thus guaranteeing the preservation of the grape variety's characteristics over time.
(French Academy Dictionary) A cultivated plant variety obtained through selection.
 

CUMIN:
(TLFi) A plant of the Apiaceae family, native to the Orient and cultivated in Europe, for its seeds which have a taste similar to that of anise. Cumin seeds. Synonyms: bitter anise, false anise.
CUP:
(ref nec) A cup is a long, cold drink, usually made with wine or beer to which fruit and spices are added. This type of cocktail is often compared to the punch family because it is served in a bowl and is meant to be shared.
 

CURBULET DE CORDES:
(inventory of French culinary heritage) A very thin, dry, and slightly fragrant wafer. It is flat, oval, and approximately 13 to 9 cm in diameter. Some are rolled. Its designs are varied: lines, diamonds, or the owner's initials. It is made of flour, sugar, eggs, milk, water, and melted butter. It should be crisp.
TURMERIC:
(TLFi) A perennial herbaceous plant of the ginger family (Zingiberaceae) growing in Asia, whose tuberous rhizome is used as a yellow dye for dyeing materials (fabrics, wood, leather, paper, etc.), as a flavoring in certain dishes, and as a stimulant in pharmaceutical preparations.
This spice is often confused with saffron because, like saffron, it is a highly concentrated yellow-orange dye. Unlike saffron, the part used is the root of the plant; it is sometimes called Indian saffron or Bourbon saffron.
It is used ground or as a paste. Turmeric is used in cooking: meat, poultry, rice, vegetables, sauces, and more generally in most dishes. Turmeric is an ingredient in most curries.
CURCUMIN:
(ref nec) A yellow dye found in the rhizome of a plant in the ginger family (Zingiberaceae), Curcuma longa. It is an additive with the code E 100, used in the production of curry. It contains turmeric acid, a yellow-brown pigment composed of two methoxylated phenolic rings linked by a 7-carbon diketonic and dienoic chain.
CURETING
(ref nec) Method of combating vine wood diseases consisting of removing tinder, dead wood accumulated by a more or less old vine, ...
This work is sometimes done with the help of a mini chainsaw.
CURRY:
(TLFi) A powder used in cooking, composed of various spices (coriander, cumin, pepper, ginger, chili, etc.) which vary depending on the country (India, Mauritius, the West Indies, etc.).
See "cari".
HARVEST TANKS:
(Civa) Harvest vat, from Kàrrichbìtt: Used during the harvest, the harvest vat or container allows the transport of grapes from the vine to the cellar.  
CUVÉE
(TLFi) Any quantity of matter contained in a vat.
(TLFi) Quantity of grapes produced by a vineyard and placed in vats all at once for fermentation.
(ref nec) Wine from a specific vat. In practice, the winemaker selects and sets aside a volume of wine for its specific character. It is common to give a name to a cuvée.
VEGETATIVE CYCLE
(TLFi) Succession of stages in the annual development of the vine which can be divided into seven periods: dormancy, budburst, leafing, flowering, fruit set, veraison and maturation.
CYPHES:
(The bread of man, B. Dupaigne, MNHN/La Marinière) Bread of Greek origin. Simple barley bread, for the poor and slaves.