Calador (Corer / Zester): A kitchen instrument that allows the skin/peel of fruits to be scored or pierced for decorations.

Caldero (Cauldron / Cooking Pot): A cast-iron vessel, with a concave bottom, widely used in Venezuela for cooking, generally using a good amount of oil. It must be seasoned before cooking in it for the first time. When it has a flat bottom, it is similar to a Dutch Oven.

Calienta platos (Plate Warmer): Appliance used to keep plates warm for service.

Canasticas de papel rizado (Paper Cups / Cupcake Liners): Paper baking cups, cupcake liners.

Caquelon (Fondue Pot): A fire-resistant casserole with a handle, specially created for making fondue. They are made of clay, vitrified ceramic, or enameled cast iron.

Caramelizar (To Caramelize): To reduce meat or vegetable-based sauces so that the juices caramelize due to the concentration of their natural sugar.

Carré (Rack): A butcher's cut that can be lamb, pork, or veal. It includes the first and second ribs.

Cazuela (Casserole / Earthenware Pot): A fire-resistant container made of clay, glass, or metal, with a lid. A la cazuela (casserole style) refers to a stew of meat, fish, or vegetables.

Cebolla cloute (Onion Clouté / Studded Onion): An onion pierced (studded) with a clove.

Cedazo (Sieve / Sifter / Tamis): Sifter, fine-mesh strainer, tamis.

Chamuscar (To Singe / To Sear): To pass any preparation over a strong flame.

Chiffonnade (Chiffonnade): A julienne cut for leafy vegetables, where they are rolled up and cut very finely.

Chino (Fine-mesh Strainer / Chinois): Strainer/Sieve. (Specifically, a conical fine-mesh strainer often called a chinois).

Chips (Chips / Crisps): Crispy decorations made from fruits and vegetables, either deep-fried or baked with syrup or icing sugar at a very low temperature.

Chutney (Chutney): A fruit jam with a sweet and sour flavor, containing some undissolved pieces.

Cinta (Ribbon Stage): Occurs when a mixture of sugar and beaten eggs leaves a trail or "ribbon" when the spoon or whisk used for mixing is lifted.

Ciselado (Ciselé / Fine Mincing): Cutting bulbous vegetables (like onions) against the grain for fine mincing.

Clarificar (To Clarify): To refine fats by heating and filtering them. To clear consommé and gelatin using beaten egg whites.

Colador (Strainer / Sieve): Utensil for straining liquids and separating solids. They are varied: for pasta (metal with large holes), for sauces or chinois (metal, conical with small holes), wire mesh, cloth, etc.

Cocinar al vapor (To Steam): A cooking method where the piece or product does not touch the liquid and is cooked by steam.

Cocotte (Cocotte / Ramekin): A small casserole dish made of clay, porcelain, or metal, used for serving eggs, mousses, or soufflés.

Colar (To Strain / To Filter): To filter a liquid through a strainer to remove impurities.

Colorear (To Color / To Tint): To create or modify the color of a preparation using a natural colorant.

Combinar (To Combine / To Blend): To work one or more ingredients in a container to make them homogeneous.

Compota (Compote): A way of cooking vegetables or fruits in liquid without fat.

Concassé (Concassé): A cut into cubes of peeled and seedless tomato.

Condimentar (To Season / To Condiment): To season. To add condiment to a dish to give it smell and flavor.

Confitar (To Confit - in fat): To cook slowly in fat.

Confitar (To Candy / To Glacé - in sugar): To cover fruits or seeds with a sugar coating. To cook them in syrup.

Congelar (To Freeze): To preserve any food by subjecting it to a temperature below 0°C (32°F).

Cortapastas (Pastry Cutter / Crimper): A utensil consisting of a toothed metal or wooden wheel attached to a handle, used to cut or crimp pastry.

Coulis (Coulis): A liquid purée obtained from the natural juices of vegetables and fruits.

Crema chantilly neutra (Neutral Whipped Cream): Whipped cream without the addition of sugar or flavoring.

Crema Pastelera (Pastry Cream): The basic, thick-consistency pastry cream made from yolks, sugar, cornstarch, milk, and vanilla.

Crepine (Mesentery / Caul Fat): The fatty membrane (caul fat) that surrounds the viscera of animals, usually pork and lamb.

Cristalizar (To Crystallize / To Glacé): Fruits or flower petals that are coated with lightly beaten egg white and then passed through sugar. Used for decoration.

Cubrir (To Cover / To Coat): To cover the surface of a dessert, for example with a glaze (icing).

Cuchillo de cocinero (Chef's Knife): Essential for mincing and slicing or dicing. It has a long, triangular blade whose length ranges from 15 to 30 cm (6 to 12 inches). Its end is slightly curved, allowing for easier rocking.

Cuchillo de cierra (Serrated Knife): Available in different sizes; the smallest, 13 cm (5 inches) long, are ideal for cutting fruits and vegetables, while the larger sizes cut bread and cakes with great ease.

Cuchillo mondador (Paring Knife / Peeler): Used for cutting fruits, vegetables, meat, and fish; its size is similar to a small utility knife, generally having a blade of 6 to 10 cm (2.5 to 4 inches).

Cuchillo y tenedor trinchante (Carving Knife and Fork): The knife has a long, narrow blade, ideal for slicing cooked meats when they are hot. The two-pronged fork is used to hold the meat while carving.

Curar (To Cure): To preserve a meat or fish by drying, salting, or smoking.