Cooking definitions and terms beginning with
Cream - a component of milk with a milkfat content of at least 18%; has a slight yellow to ivory color, is more viscous and richer tasting than milk and can be whipped to a foam; rises to the top of raw milk; as a commercial product it may be pasteurized or ultrapasteurized and may be homogenized.
Cream, to - to blend together, as sugar and butter (or shortening), until mixtures takes on a smooth, creamy texture.
Cream Cheese - a fresh, soft, mild, white cheese made from cow's cream or a mixture of cow's cream and milk (some goat's milk cream cheese are available); used for baking, dips, dressings, confections and spreading on bread products; must contain 33% milkfat and not more than 55% moisture and is available, sometimes flavored, in various-sized blocks or whipped.
Cream Puff - A small, hollow puff made from Choux Pastry (cream-puff pastry) filled with sweetened whipped cream or custard.
Cream, Whipped - cream that has been whipped until it is stiff.
Creme de Cacao - a chocolate-flavored liqueur.
Cream of Tartar - Cream of tartar is a fine white powder used mainly used to improve the stability and volume of beaten egg whites. It is also used to give some candies and frosting a creamier consistency. An interesting fact is its origin, cream of tartar is actually derived from crystalline acid deposits on the inside of wine barrels.
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.
Crisp-Tender - Doneness description of vegetables cooked until they retain some of the crisp texture of the raw food.
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.
Crystalize - to preserve fruit, fondant, and edible flowers with a boiled sugar.
Cube - to cut food into small cube shapes, larger than diced, usually about 1/2 inch.
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