Glossary C

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

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

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

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.

Deutsch: Farbe / Español: Color / Português: Cor / Français: Couleur / Italiano: Colore

Colour in the food context refers to the visual appearance and pigmentation of food, which plays a crucial role in influencing perception, taste expectations, and overall appeal. Food colour can be natural, coming from pigments like carotenoids, chlorophyll, and anthocyanins, or it can be artificially added for aesthetic and marketing purposes. It also serves as an indicator of food quality, freshness, and ripeness.

Coltello is the Italian generic word for knife. It also refers to dinner knife

Coltello da carne is the Italian term referring to "steak knife", a sharp table knife used in eating steak

Coltello da formaggio is the Italian term referring to cheese knife, a special type of knife used or designed for cutting cheese

Coltello da intaglio is the Italian term referring to "carving knife", a large knife used to carve cooked meat, like roasted turkey

Coltello da macellaio is the Italian term referring to "butcher knife", a special large knife used by a butcher for cutting