Cartouche: A parchment paper lid to help in water only partially evaporating.
Clarify: Removing solids from a mixture to get a clear liquid.
Coddle: to poach something in water that is just below the boiling point.
Consommé: A rich, clear soup or broth
Coring: The process of taking the core out of a fruit.
Confit: A dish in which a meat is cooked with its own fat
Cure: To preserve something by salting, drying or smoking.
Curdle: When a liquid separates into curds.
Cut-in: To work two elements together using knives, forks or a pastry blender.
Dice: To cut or chop into cubes of desired size.