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Cooking Dictionary
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Crème Fraîche - this is cream so thick it is a solid.
It can be thinned with large amounts of heavy cream and still
remain relatively thick. It is served in France, thinned, with
berries, particularly wild strawberries, and with other desserts.
A substitute is whipping cream mixed with an equal volume of
sour cream and allowed to thicken at room temperature for a few
hours.
Crêpes - Very thin pancakes.
Crimp - to seal pastry edges together by pinching.
Croissant - French breakfast bread pastry, delicate,
flaky and rich. The dough s yeast-raised, then rolled out, spread
with soft butter, folded into thirds, rolled out again and buttered,
then rolled out yet again, to make a layered puff pastry.
Crookneck Squash - a summer squash with a long slender
neck and bulbous body, pale to deep yellow skin with a smooth
to bumpy texture, creamy yellow flesh and mild, delicate flavor;
also known as yellow squash.
Croquette - minced food, shaped like a ball, patty,
cone, or log, bound with a heavy sauce, breaded, and fried.
Croutons - cubes of bread, toasted or fried, served with
soups or salads.
Crudités - French word for an American cocktail
appetizer of raw vegetables served with a dip.
Cruller - a doughnut of twisted shape, very light in texture.
Crumb - to moisten food with an adhesive liquid such
as milk, beaten egg or batter, then roll it in bread or cracker
crumbs.
Crumble - to break food into smaller pieces, usually by
hand.
Crumpet - the original English muffin.
Crustacean - a shellfish, for instance, shrimp,
lobster, crab, crayfish.
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