Calzone - a pizza which is folded over and baked like ordinary pizza.

Canapés - mini or finger food which is served with drinks as appetizers.

Capsicum - another word for bell peppers. They come in 4 colours, green, red, yellow and orange.

Caramelise - is the process of heating sugar until it melts and when it sets becomes a hard glaze. Traditional topping for crème brulee.

Carpaccio - Italian dish served as an antipasto of thin shaving of fish or red meat, left to marinate and "cook" in lemon juice and extra virgin olive oil. It is served with capers and onions.

Castor sugar - refined white sugar which is finer than granulated sugar and is used mainly in baking.

Caviar- salted and matured roe originated from the Caspian Sea and produced in Russia and Iran. There are 3 varieties, beluga, oscietra and sevruga. Beluga being the most prized.

Cavolo nero - an Italian cabbage having very dark almost black leaves and a very strong flavour. It is used in most recipes which require cabbage but is at its best fried in extra virgin olive oil with garlic and chillies.

Chantilly cream - whipped cream flavoured with sugar and vanilla used for desserts.

Charchuterie - the French term given to all porkmeat based products.

Charred - cooked until blackened in colour.

Chevre - French word for goat's cheese which has a strong flavour according to their maturity process. They come in a variety of shapes and in texture, range from moist to dry and firm.

Chiffonade - thin shreds of sorrel and lettuce which are lightly sautéed with butter or served raw as a garnish for soups.

Chinois - a conical sieve to drain soups and sauces.

Choux pastry - light pastry used as a sweet in cakes and buns.

Chowder - North American term for a thick chunky soup usually with seafood.

Chuck and blade - cut of beef from the shoulder, ideal for casseroles and stews.

Chump - cut of lamb or pork taken from the lower back. Usually sold as chops or steaks, ideal for grilling.

Chutney - a spicy relish originated in India usually made of fruit or vegetables cooked in vinegar, sugar and spices. They vary in thickness, from smooth to chunky and from hot to mild. Usually accompanies curries.

Ciabatta - Italian bread made with extra virgin olive oil.

Cider - an alcoholic drink made from the fermentation of apples, usually sparkling.

Cilantro - American word for coriander.

Cinnamon - a warm sweet spice made from the bark of tropical trees. Once the bark is removed it is dried and rolled into a tube like a cigar. Cinnamon can be found as quills or sticks or ground into a powder.

Clarified butter - butter that has had its water content evaporated through a heating process and then strained.

Cloves - sweet spice used in both sweet and savoury preparations.

Coarse - used to describe a large cut. Not finely cut.

Coconut milk and cream - coming from the coconut, used to flavour many dishes, both sweet and savoury.

Cod - extremely popular white fish from the North sea, either found whole or as steaks. It can be poached, baked, grilled or fried.

Collar - cut of the pork from the neck region either sold as chops or mince. Excellent for casseroles and stews.

Compote - a dish containing fruits which are stewed or baked with sugar.

Cornflour - a starch extract from maize which does not contain any gluten. A white tasteless powder which is used to thicken sauces replacing flour.

Cornmeal - English word for polenta which is made from ground corn.

Coulis - smooth thick sauce made from either fruits or vegetables.

Couscous - a staple ingredient of the northern region of Africa, it is made by rolling and coating durum wheat flour in fine wheat flour. It is usually steamed and then vegetables and spices and sometimes meat cuts are added to it.

Creaming - method of combining butter and sugar to a light and fluffy mixture.

Crème anglaise - French term for custard cream.

Crème brulee - a dessert made from an egg custard with a caramel topping.

Crepe - a thin pancake of French origin which can be part of sweet and savoury dishes.

Crostini - an Italian appetizer. Loaf bread is lightly toasted and topped with different flavoured pates from vegetarian ones to fish to meat.

Croutons - small cubes of bread which are fried in extra virgin olive oil or butter and cooled. They are used as a garnish for soups and salads.

Crudités - finely sliced raw vegetables which are served with a dip.

Cumberland sauce - made from port, orange or lemon juice and redcurrant jelly. It is usually served with hot or cold hams.

Curry - a sauce originated in southern India refers to a hot spicy sauce.

Curry powder - mixture of spices usually including, turmeric, chili, coriander, cumin and ginger.

Custard - a sweet thick sauce made from milk, eggs, sugar and cornflour.