Cooking Dictionary Results

C

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.