Glossary C

- Captain Blign (William Blign) : Captain Blign is William Blign (1754-1817) who is said to be the one who brought Breadfruit and Otaheiti Apple in the Caribbean. William Blign was a naval officer and colonial governor who was born in Plymouth on 9th September 1754. He was the only son of Francis Bligh. He was an intelligent man, well-versed in science and mathematics and was also a talented writer and illustrator. But it is said that when not at sea, Bligh also worked as a "bouncer" at the Cornish Arms public house in St. Tudy. At 7 years of age, William Bligh first went to sea in 1762 as a Captain’s personal servant on board HMS Monmouth. In 1770, he joined the Royal Navy where he served on HMS Hunter and became a Midshipman in 1771 serving on HMS Crescent and HMS Ranger. At age 22, he was appointed as the Sailing Master on the Resolution, commanded by Captain James Cook. However, this voyage ended with the death of Cook on 14th of February 1779 in Hawaii which at that time was still known as the Sandwich islands. In 1787 aged 33, he was given command of "The Bounty", a three (3) year old merchant ship, his mission was to transport breadfruit from Tahiti to the West Indies.

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Caquelon refers to an earthenware pot used in making Fondue; traditional Fondue pot. Moreover, a Caquelon is a cooking vessel of stoneware, ceramic, enamelled cast iron or porcelain for the preparation of fondue.

Caquelon which is also known as Câclon" is made of a heavy earthenware, but other variations are now in used and available: glazed ceramic or enameled iron. All variations are heavy to help promote even heat distribution and heat retention.

In some languages, Caquelon is also called Gagglon or Gagglo.

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Carabeef refers to the meat obtained from Carabao. In the Philippines, Carabeef is already used in various dishes, as a substiture for cow's meat. Beef from a cow is very expensive in the Philiipines, hence a cheaper substite is needed. It is hard to find the difference in taste, if no one will say, no one will know if the dish is made from Carabeef or Cow's beef. Based on my experience, when still raw, Carabeef has a darker color than, the reddish color of cow's beef. I have tasted a dish using Carabeef long time ago, and I did not like the though that I am eating a meat from a Carabao as I see them as a farm animal and not as a source of food.

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Caracol is the Spanish word for "Snails" or Conch. In Spain, it is made inot various dishes and one of the outstanding dish in Madrid, for example is made from Caracol called Caracoles a la Madrileña Caracol is pronounced "kah-rah-kohl".

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Caracoles Sofregit refers to stewed snails. It is one of the typical Tapas prepared in Spain, particularly in Ibiza.

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Deutsch: Carajay / Español: Carajay / Português: Carajay / Français: Carajay / Italiano: Carajay

Carajay is a traditional cooking pot used in Filipino cuisine. It is similar to a wok but has a flat bottom, which makes it versatile for various cooking methods like frying, sautéing, and simmering. The carajay is typically made from cast iron or stainless steel, and its wide, shallow shape allows for even heat distribution, making it ideal for preparing many Filipino dishes.

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Carajillo is a Spanish word that refers to black coffee with a splash of Spanish brandy.

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Carambolo is a Spanish word for star fruit

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Deutsch: Karamellkuchen / Español: Pastel de caramelo / Português: Bolo de caramelo / Français: Gâteau au caramel / Italiano: Torta al caramello

Caramel Cake in the food context refers to a dessert that typically features layers of moist, buttery cake with a rich and sweet caramel icing or frosting. This classic treat is beloved for its deep, toasty flavors and the perfect balance of sweetness, making it a favorite for celebrations, holidays, or as a comforting homemade delight.

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Carameliser is a French term which means to caramelize, to coat a mold with cooked sugar, to cook sugar until dark for use in other preparations (to coat or to make a sauce )

Carameliser is pronounced "kare-a-mel-lee-zay