| A | B |
|---|
| Convenience Food | food product that has been partially or completely prepared or processed by the manufacturer |
| Coq au Vin | French dish of chicken braised in wine |
| Coral | The roe or eggs of certain shellfish |
| Coupe | Dessert consisting of one or two scoops of ice cream or sherbet in a dish or glass, topped with any number of wyrups, fruits, toppings and garnishes: Sundae |
| Course | Agroup of foods served at one time or intended to be eated at the same time |
| Cort Bouillon | Watertaining seasoning, herbs and usually an acid, used for cooking fish |
| Cream Soup | asoup that is thickened with roux or tother thickening agent and contains milk and/or cream |
| Crecy | Garnish with or containing carrots |
| Creme Anglaise | light vanilla-flavored custard sauce made of milk, sugar, and egg yolks |
| Critical Control Point | And action that can be taken that will eliminate or minimize a food safety hazard |
| Croissant | Crescent shape roll made from a rich,rolled in yeast dough |
| Croquette | Food that has been pureed or bound with a thick sauce, made into small shapes breaded, and fried. |
| Cross- Contamination | The transfer of bacteria to food from another food or from equipment or work surfaces |
| Crudite | French term for raw vegetables served as a relish |
| Crustaceans | Sea animals with segmented shells and jointed legs, such as lobster,shimp |
| Custard | liuid that is thickened or set firm by the coagulation of egg protein |
| Cycle Menu | Menu that changes every day for a certain period then repeats in the same order |
| Streusel | Crumbly topping for baked goods, constisting of fat,sugar, and flowr rubbed together |
| Strong Flour | Flour with a high protein or gluten content |
| Supreme Sauce | A souce made of chicken voloute and heavy cream |
