|
Cabbage
Cacciatore
Cactus
Cake
Cake Decorating
Calzone
Canapé
Candy
Canning
Cannoli
Caper
Caramelize, to
Carob
Carrot
Cauliflower
Caviar
Celery
Cheese
Cheese Chart
Cheesecake
Cherimoya
Cherry
Chili
Chili Oil
Chili Paste
Chili Sauce
Chill, to
Chimichanga
Chocolate
Chop, to
Chowder
Chutney
Cioppino
Coat, to
Cobbler
Cocktail Sauce
Cocoa Powder
Coconut
Coconut Milk
Coffee
Coffee Cake
Combine, to
Compote
Condiment
Consommé
Cookie
Cookware
Core, to
Corn
Corn Bread
Corn Syrup
Cornmeal
Cornstarch
Couscous
Crème Brûlée
Crème Caramel
Crêpe
Cranberry
Cream
Cream, to
Crisp
Crisp, to
Croissant
Crouton
Crudités
Crumble
Crumble, to
Crush, to
Crust
Cube, to
Cucumber
Curdle
Cure, to
Curly Endive
Currant
Curry
Custard
Cut In, to
|
|
Chill, to
|
|
|
|
|
|
|
Chilling is the technique
of cooling foods, usually in the refrigerator or over ice, to a temperature
of 35° to 40°F.
A recipe or dish may require several hours or as long as overnight
to chill thoroughly.
Stirring foods during chilling hastens cooling. However, do not stir cornstarch-thickened pudding and sauces as they may thin. To chill a large portion of a hot mixture, such as soup or chili, separate the mixture into several small containers for quicker cooling. To chill small amounts of hot food, place the food in a bowl or saucepan over a container of crushed ice or iced water. Or chill the food in the freezer for 20 to 30 minutes. Once chilled, a dish may be transported in a cooler or insulated case, preferably packed with ice packs.
|
|
|
