caponata - Caponata is a Sicilian eggplant dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.
carnaroli - Often described as being a "superfino" rice or as "the king of rices", Carnaroli is a medium-grained rice native to the Vercelli province of northern Italy. With its higher starch content and firmer texture, Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto.
carpaccio - Carpaccio is a dish of raw meat or fish, thinly sliced or pounded thin and served as an appetizer.
cassata - Cassata or Cassata Siciliana is a traditional sweet from the area of Palermo in Sicily. It consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese, candied peel, and a chocolate or vanilla filling cream.
caul - Caul fat is a translucent lace of fat, and it melts when cooked, so it provides moisture and flavour to the final product. In classical pantry, caul fat is used to wrap forcemeats and as a natural casing for sausages.
charcuterie - Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, pates, primarily from pork.
chef-patron - Chef-Patron is in essence a chef who is also the owner/runner of a restaurant.
chioggia beets - These red-and-white–striped roots are sweeter than other beets―and very beautiful.
Civet - In French, such a stew of a game animal thickened with the animal's blood is known as a civet. Jugging is the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug.
cochon de lait - A Cochon de Lait or suckling pig is a piglet fed on its mother's milk It is traditionally slaughtered between the ages of two and six weeks and cooked whole, often roasted.
Coco de Paimpol - This is a variety of bean, mainly produced in Brittany. Distinct because of its golden yellow skin and its large size.
Concasse - From the French concasser, "to crush or grind", is a cooking term meaning to rough chop any ingredient, usually vegetables. This term is particularly applied to tomatoes, where tomato concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions. Specified dimensions can be rough chop, small dice, medium dice, or large dice.
crème brûlée - Crème brûlée, also known as burnt cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold.
croquetas - A Cuban croquette, usually made of ham, beef, chicken, or fish, and generally based on flour rather than potatoes.
crottin - Crottin de Chavignol is the most famous goat cheese of the many varieties produced in the Loire Valley, France.
All definitions provided in vialaporte’s glossary have been sourced from www.wikipedia.com