Glossary C

Crostini toscani refers to a Tuscan toast with a topping of chicken liver Pate cooked with Vin Santo

Deutsch: Kruste / Español: Costra / Português: Crosta / Français: Croûte / Italiano: Crosta /

Croute refers to a French culinary/cooking term for any food wrapped in pastry and baked, such as Beef Wellington.

A crouton is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads - notably the Caesar salad - as an accompaniment to soups and stews, or eaten as a snack food.

Deutsch: Croutons / Español: Picatostes / Português: Croutons / Français: Croûtons / Italiano: Crostini

Croutons are small, seasoned pieces of re-baked bread that are often used as a garnish or topping in various dishes, most notably in salads and soups. They add a crunchy texture and a buttery flavor, enhancing the overall taste experience of a dish.

Crudités or Crudites refer to raw vegetables cut into strips, generally served with dip as an appetizer. Crudités is the French for varieties of or assorted crispy vegetables suitable for eating raw (carrots, greens, cucumber, celery, turnips) which are cut into long strips or batons and usually served with a dipping sauce, like mayonnaise, soured cream or other cold sauce (tzasiki) as a hors d’oeuvre or appetizers.

Crudo is the Italian word for raw

Cruibins also known as Crubeens is an Irish dish that is made from pig's feet (trotters) cooked with carrots, onions and spices or dipped in seasoned breadcrumbs and fried.

Deutsch: Knusprigkeit / Español: Crujido / Português: Crocância / Français: Croquant / Italiano: Croccantezza

Crunch in the food context refers to the firm and crisp texture of a food that creates a satisfying, audible sound when bitten or chewed. This texture is often associated with freshness, especially in foods like vegetables, fruits, snacks, and fried items. The crunch contributes to the overall sensory experience of eating, enhancing the enjoyment and perception of quality.

Crusca di riso is the Italian term for "rice bran", the Hard outer layer of rice.

Crustaceans category of food which includes shrimp, crab, and lobster

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Glossary C

Crostini toscani

Croute

Crouton

Croutons

Crudites / Crudités

Crudo

Cruibins

Crunch

Crusca di riso

Crustaceans

Glorious Food

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