Glossary C

Crimp is a culinary term which refers to the to sealing of the edges of two (2) layers of dough with fingers or fork

Chemiser refers to French culinary term for coating the inside of a pan mould with aspic or ice cream, or to line or coat with grease-proof paper or something similar to prevent the food from sticking so that the contents can be easily unmoulded "en chemise " .

Chemiser is the French word which literally means to coat with aspic jelly.

Couteau Julienne also called Couteau a Julienne is a French term referring to a kitchen utensil, a special kind of knife which is used to cut food in Julienne way. Moreover, Couteau Julienne is a French-made knife used especially for cutting vegetables into Julienne which is often use for soups, for decorating dishes and salads.

Couteau is a French term for "knife" as in Couteau économe (potato peeler) and Couteau à découpe (carving knife).

Couteau also refers to "razor shell".

Couteau is a French term for "knife" as in Couteau économe (potato peeler) and Couteau à découpe (carving knife) or Coteau a Julienne

Couteau also means "razor shell".

Chorba / Çorba is the Turkish word for "Soup", like Terbiyeli Çorba which is a soup with egg yolk and lemon sauce and and So?uk Çorba which is Turkish for "cold soup".

Çorbais pronounced "chor-ba".

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