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cake flour – Cake flour is very finely ground soft wheat used to make tender, fine-textured cakes.
It is bleached with chlorine gas, which, besides whitening the flour, also makes it slightly acidic.
Camembert cheese (KAM-uhm-behr) – (French) Soft and ripened (tastes much like Brie cheese), but more pointed in flavor and richer in texture. Canadian bacon – It is a lean, boneless pork loin roast that is smoked.
Called canape (KAN-uh-pay) – A French term that consists of bite-size bits of savory food spread on edible bases (toasted or untoasted bread) and garnished or decorated.
Calamari takes their name from the Latin word “calamus,” which refers to the inky liquid excreted by the squid and used in pastas and sauces. ” as the Creole women used to shout when they sold them in the French Quarter of New Orleans.
It is said that long ago, on cold mornings in New Orleans, women would walk the streets of the French Quarter selling these warm fried cakes for breakfast. California Roll – A California roll is a slender mat-rolled sushi roll containing crab, avocado, and cucumber.
Today, in California and Hawaii, sushi reigns supreme, and the most popular sushi today are the California Rolls.
There are literally thousands of cakes recipes (some are bread-like and some rich and elaborate) and many are centuries old. Baking utensils and directions have been so perfected and simplified that even the amateur cook may easily become and expert baker.
There are five basic types of cake, depending on the substance used for leavening.
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Broccoli, Brussels sprouts, cauliflower, kohlrabi, collards, kale, turnips, and many more are all a member of the cabbage family.