Capon 
A young castrated and fattened rooster.

Caul fat
The lacy fat that lines a pigÕs stomach.  It is used to line terrine molds and to wrap patties and sausages.

Chateaubriand 
A thick fillet of grilled tenderloin steak.

Chiffonade 
Very finely shredded or sliced green leafy vegetables, such as lettuce or spinach, typically used as a garnish.

Chop 
To cut food into small pieces with a knife, blender, or food processor.

Clarify 
To clear stock by straining through cooked egg whites, or to make butter clear by heating, separating, and discarding milk solids.

Confit
From the French verb confire, meaning to preserve food by cooking very slowly and thoroughly until tender.  Duck confit is duck cooked in its own fat then preserved in the cooking fat in an earthenware jar.  It keeps, refrigerated, for several weeks.

Cream 
The process of working together butter, fat, or a combination of fats and sugar into a homogeneous, light mixture, typically the first step in making a sponge cake.

Crimp 
To decorate the edge of a pie crust by pinching dough between the thumb and index finger.

Cube  
To cut into 1/2-inch pieces.

Curdle  
The separation that occurs in egg- or cream-based mixtures when they are heated too quickly.