Glossary C

Coliban Potato refers to a variety of potato; a floury white fleshed potato that is good for mashing, baking and roasting and is used to make French fries. Coliban Potatoes are widely available and popular in Australia. Coliban Potato is an Australian variety, medium to late maturing, with attractive, white, round to oval tubers and shallow eyes. Good for boiling, baking, mash and chips and also good for microwaving. Coliban Potatoes were developed in the United Kingdom and was released in 1902..

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Colin is the French word for hake. Colin is also known as Merlu in some parts of

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Deutsch: Blattkohl / Español: Berza / Português: Couve / Français: Chou cavalier / Italiano: Cavolo verde

Collard in the food context refers to a type of leafy green vegetable, closely related to cabbage, kale, and broccoli. Known scientifically as Brassica oleracea, collards are characterized by large, dark green, sturdy leaves with a slightly bitter, earthy flavor. They are highly nutritious and widely used in various traditional dishes, especially in Southern American cuisine.

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Collared Beef refers to a dish which is popular in both England and Ireland. Collared Beef is made by rubbing the beef with allspice, parsley and salt then simmered and pressed until cold. Collared Beef is served cold.

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Collins refers to a cocktail served in its own tall, slender "Collins" glass. The alcohol used to make Collins may be whiskey, gin or vodka, which is then mixed with lemon juice and sugar.

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Collops refers to a Scottish dish of thin slices of meat, usually from the leg.

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Colombard refers to a grape variety; a white grape which produces pale, slightly tart wines.

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Colonche refers to an n alcoholic beverage found in northern Mexico which is made by fermenting tunas from the nopal cactus.

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Colonne is the French word for "Apple Corer", a tool used to remove the core of apples.

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Deutsch: Farbstoff / Español: Colorante / Português: Corante / Français: Colorant / Italiano: Colorante

Colouring agent in the food context refers to substances added to food and beverages to enhance or restore their colour, making them more appealing, consistent, and visually attractive. These agents can be natural or synthetic and are used in a wide range of products, including candies, beverages, baked goods, dairy products, and processed foods. The primary purpose of colouring agents is to compensate for colour loss during processing, to standardise product appearance, or to make food visually pleasing.

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