Benders'dictionary of nutrition and food technology

103cervelat Sausage, originally made with brain, but now mincedbeef and pork, seasoned and smoked.cestode See tapeworm.CF See citrovorum factor.CFC Chlorofluorocarbon, see refrigerants.CFSAN Centre for Food Safety and Nutrition of the US Foodand Drug Administration; web site http://vm.cfsan.fda.gov/.cfu Colony forming units, a measure of the bacterial content offoods, etc.chalasia Abnormal relaxation of the cardiac sphincter muscle ofthe stomach so that gastric contents reflux into the oesophagus,leading to regurgitation.chamomile Either of two herbs, Anthemis nobilis or Matricariarecutica.The essential oil is used to flavour liqueurs; chamomiletea is a tisane prepared by infusion of the dried flower headsand the whole herb can be used to make a herb beer.champagne Sparkling wine from the Champagne region of northeasternFrance, made by a second fermentation in the bottle;pioneered by Benedictine cellar master Dom Pierre Pérignon atthe Abbey d’Hautvilliers, late 17th century. Sparkling wine fromother regions, even when made in the same way, cannot legallybe called champagne, but is known as méthode champenoise.chanterelle Edible wild fungus, Cantharellus cibarius, seemushrooms.chapatti (chappati, chuppati) Indian; unleavened whole-grainwheat or millet bread, baked on an ungreased griddle. Phulkaare small chapattis; roti are chapattis prepared with maize flour.chaptalisation Addition of sugar to grape must during fermentationto increase the alcohol content of the wine.charcoal Finely divided carbon, obtained by heating bones (bonecharcoal) or wood in a closed retort to carbonise the organicmatter. Used to purify solutions because it will absorb colouringmatter and other impurities.charlotte Dessert made from stewed fruit encased in, or layeredalternately with, bread or cake crumbs, e.g. apple charlotte. Incharlotte russe there is a centre of a cream mixture surroundedby cake.charqui (charki) S. American; dried meat, normally preparedfrom beef, but may also be made from sheep, llama and alpaca.Strips of meat are cut lengthways and pressed after salting, thenair-dried.The final form is flat, thin, flaky sheets, so differing fromthe long strips of biltong. Also called jerky or jerked beef.Chartreuse (1) A liqueur invented in 1605 and still made by theCarthusian monks, named for the great charterhouse (la grandechartreuse), the mother house of the order, near Grenoble in