Glossary 853
confl ict. Disagreement. (5)
connective tissue. Protein that bundles
muscle tissue together and connects
muscle to bones, joints, and skin. (30)
consommé. A perfectly transparent and
intensely fl avored soup that is made by
clarifying a stock. (25)
constitute. Make up. (30)
contamination. The presence of unsafe
substances or levels of dangerous micro-
organisms in food. (7)
convection. The manner in which heat energy
travels through liquids and gases. (18)
convection oven. An oven that uses a fan
to circulate the air inside the oven
allowing for faster cooking at lower
temperatures. (14)
conversion factor. A multiplier that adjusts
the quantity of each ingredient in the
original recipe to determine the quanti-
ties needed for the revised recipe. (15)
converted rice. Rice that has been parboiled
to remove surface starch. (28)
cooking. The process of preparing food for
eating by applying heat. (18)
corporation. A business that is granted a
charter from the state recognizing it as a
separate entity with legal rights; owner-
ship is divided among investors. (2)
coulis (coo LEE). A sauce made from puréed
fruits or vegetables. (24, 47)
court bouillon (kohr BOO yohn). The
preferred liquid for deep poaching fi sh,
seafood, and vegetables that is made by
simmering aromatic vegetables, herbs,
and spices in water with an acid. (35)
cover message. A letter or e-mail that intro-
duces yourself, indicates why you are
contacting a potential employer, and
provides a sample of your writing
ability. (6)
craft. Occupation. (43)
creaming method. The process that fi rst
mixes the butter or shortening with the
sugar and spices until smooth, then
eggs and liquids are added and mixed
until incorporated, and fi nally, the fl our
and leavening agent are added and
blended. (42)
cream soup. Soup consisting of milk or stock,
thickened with both fl our and puréed
ingredients, and often fi nished with
cream. (25)
crème anglaise (KREHM ahn GLAYZ).
Custard sauce that is the base of impor-
tant preparations such as Bavarian cream
and many ice creams. (46)
crème chantilly (KREHM shahn tee YEE).
Sweetened whipped cream. (46)
crème mousseline (moo seh LEEN). A very
light pastry cream resulting from the
addition of whipped cream to pastry
cream. (46)
crêpe (KRAYP). A very thin pancake. (41)
critical control point (CCP). A step in food
handling at which control can be applied
to prevent or eliminate a food safety
hazard. (8)
cross-contact. When an allergen is trans-
ferred from its food of origin to a food
that does not contain the allergen. (7)
cross-contamination. When harmful micro-
organisms are transferred from one
product to another by hands, utensils,
equipment, or other physical contact. (8)
cross training. Teaching staff to do more
than one job in the kitchen. (4)
crumber. A tool used to scrape and scoop
crumbs from the table onto a plate. (48)
crustacean(kruhs TAY shuhn). An aquatic
species that has a hard and segmented
exoskeleton, or shell. (34)
cuisine (kwih-ZEEN). the French word for
“kitchen,” but in English it means a style
of cooking. (1)
culinarian. A cook or someone who prepares
food. (1)
culinary. Matters related to the preparation
or cooking of food. (1)
culinary apprenticeship. An entry-level job
in foodservice combined with a formal
training program. (6)