| Capon- Chicken emasculated to increase size and tenderness. |
| Caramel - Liquid burnt sugar used for coloring and flavor |
| Chapon - Small cube of French bread rubbed with garlic to be tossed with green salad. |
| Choux paste - Creampuff pastry made in saucepan over heat. |
| Clarified butter - Melted butter, strained or skimmed. |
| Clarify - To clear clouded liquid, such as aspic, bouillon, stock, by heating gently with raw egg white, stirring, then straining through fine sieve or cheesecloth |
| Cocottes - Small porcelain dishes, similar to ramekins, used for baking. |
| Compote - Cooked sweetened fruits. |
| Consommé - Clarified bouillon or stock |
| Core - To remove seed center of fruit or vegetables, leaving rest intact. |
| Court bouillon - Simmered stock of white wine, water, herbs, fish bones, or vegetables, used in poaching fish and in making fish sauces. |
| Crepes - Thin French Pancakes |
| Croute - French for pastry crust in which casserole mixture is baked. |
| Cure - To preserve meat, game, etc., with salt, liquid, smoking, etc. |
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| Deglaze - To remove the dark clinging particles from pan in which meat has browned, by adding hot liquid and stirring. |
| Dice- Cut into small squares. |
| Draw - To remove entrails of poultry, game, etc. To eviscerate. |
| Duxelles - Finely chopped mushroom garnish used in fish cooking and with certain delicate poultry dishes. |
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| En papillotte - Baked in paper. Oiler paper sacks are used, foil, and in some cases wax paper, although the later chars quickly. |
| Essence - Concentrated flavoring |
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| Farce - Forcemeat, stuffing |
| File powder - Ground root used by Southern Indians and Creoles in fish and meat stews and soups. |
| Fillet, filet - To remove the bone from meat, fish, et. Also the boneless piece of meat, fish, etc. |
| Filter - To strain liquid through several thicknesses of cheesecloth or a special paper filter. |
| Fine herbes - Mixture of chopped fresh or dried herbs, such as parsley, chives, basil. |
| Flake - To separate chunks of fish, other foods, lightly into thin pieces with a fork. |
| Fois gras - Goose liver pate |
| Forcemeat - seasoned stuffing, finely minced, pounded, ground or combined in mixer or cooked separately and served as garnish. |
| Frappe - French for frozen. Also a cordial served over cracked or shaved ice, or other beverage shaken with or poured over shaved ice. Also lightly frozen fruit or vegetable juice to be served as appetizer. |
| Frizzle - To fry in hot fat until edges curl, frizzled chipped beef. |
| Fumet - Concentrated fish or meat stock. |
