Caramelise
To heat sugar until light brown with a characteristic flavour. The temperature range in which sugar caramelises is approximately 160ºC to 182ºC.

Chiffon
A moist and tender, light and airy cake that has the richness of a butter cake but the springy texture of a sponge cake. Similar to a butter cake in preparation and formula (although oil is used instead of butter), it relies on the whipped egg whites for its leavening, along with baking powder.

Coffeecake
Sweet, leavened bread-like cake usually flavored with nuts, fruit or spices and topped with frosting, glaze or streusel, traditionally served for breakfast or brunch, with coffee. Usually, but not always, sweet in nature.

Cool
To let food stand until it no longer feels warm to the touch.

Cream
To soften solid fats, often by adding a second ingredient, such as sugar, and working with a wooden spoon or electric mixer until creamy consistency.

Crystallise
To form sugar or honey based syrups into crystals. The term also describes the coating.

Cut In
To combine solid fat with flours using a pastry blender, two forks or the fingers.