Glossary C

Cabellos de ángel refers to a Mexican sweet made from the filamentous pulp of the Chilacayote squash Chilacayote squash (Cucurbita ficifolia) is an annual vine plant grown for its edible seeds and fruits. The most important use of Cucurbita ficifolia is for its fat- and protein-rich seeds. They are used along with honey to make Palanquetas, a dessert. The second most important use is for its fruit. The white flesh of this very robust pumpkin is used for making jams and other sweets

Cabillaud is the French word for cod

Cabillaud is pronounced "kah bee yoh"

Cabinet Pudding refers to a classic baked or steamed English dessert made with bread, cake, custard and dried fruit. It is a pudding made of gelatine, milk, eggs, macaroons in mold with whipped cream. Moreover, it is a dessert is made with layers of bread, cake or ladyfingers which may be soaked with liqueur, dried fruit and custard. The pudding is baked, unmolded and usually served with Creme Anglaise. Another version of Cabinet Pudding uses gelatin and whipped cream and rather than being baked or steamed, it is just chilled until set. It is either served served warm or chilled. Cabinet Pudding is thought to have originated in the 18th century.

Cabob refers to a meat roasted on a skewer

Caboc refers to a Scottish delicate, creamy, full cream cows' milk Cheese coated with oatmeal. It is a soft, buttery Cheese formed into a log shape and crusted with toasted oats. The

Cabrales refers to a strong, semi-hard goat or cows' milk cheese. Varieties include blue veined and a style wrapped in leaves for extra flavor.
It is a full-fat, mature, blue cheese; cylindrical with flat faces; smooth, compact, white paste with blue-green areas and veins; piquant flavour; weight 2-5 kg.

Cabrilla refers to a perchlike fish which is related to the grouper.

Cabrillons refers to a small Cheese made from goat's milk in Lyons

Cabrito is a culinary term that refers to young, tender goat meat, particularly from a kid (young goat) that is typically three to five months old. This delicacy is enjoyed in various cuisines around the world and offers a unique flavor profile. In this article, we will explore the significance of Cabrito in gastronomy, its preparation, popular recipes, potential risks associated with its consumption, and its historical and legal context. Additionally, we will list some similar dishes from different cuisines.

Cabrito al Pastor refers to a Mexican dish made of a baby goat that is cooked over glowing coals in order to obtain crispiness. Cabrito al Pastor or roasted goat is served with guacamole, salsa, roasted onions and tortilla chips. Cabrito al Pastor is one of the specialties of the Northern Region of Mexico which includes Nuevo Leon, Chihuahua, Tampico, Sonora, Baja California, Coahuila, Baja California Sur.

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Glossary C

Cabellos de ángel

Cabillaud

Cabinet Pudding

Cabob

Caboc

Cabrales

Cabrilla

Cabrillons

Cabrito

Cabrito al Pastor

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