Glossary C

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

Crispiness in food describes a desirable texture characterized by a firm, light crunch that shatters or snaps easily when bitten into. Often associated with fresh or fried foods, crispiness is a key sensory quality in various culinary contexts, adding an appealing mouthfeel and enhancing flavour experiences. Crispiness is frequently pursued in foods like chips, fried chicken, and fresh vegetables.

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Deutsch: Knusprige Garnelen / Español: Camarones Crujientes / Português: Camarão Crocante / Français: Crevettes Croustillantes / Italiano: Gamberi Croccanti /

In the food context, "Crispy Hipon" refers to a popular Filipino dish that consists of deep-fried shrimp, often coated in a light batter to achieve a crispy texture. "Hipon" is the Filipino word for shrimp or prawn, making "Crispy Hipon" a straightforward description of the dish's main ingredient and its preparation method.

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Criste Marine is the French term for "edible algae".

Croissant is a French term literally means crescent, refers to
a light, flaky, crescent-shaped bread roll made from yeast dough with a generous layering of butter. The dough is cut

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Croque monsieur refers to French open-faced Sandwich with ham and melted cheese

Croquembouche is a French term, literally means "crisp in the mouth" refers to a pyramid-shaped clustering of cream- or custard-filled pastries with caramel poured over the top.

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Crosne de Japon refers to a kind of vegetable from France which are small, twirly tubers and tapered at both ends. They are a "forgotten vegetable" or an ancient/old and unusual variety of vegetable, and are still being cooked by boiling them until tender, and dressed simply with butter, salt and pepper.

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Crosnes refer to tiny, crisp, white tubers belonging to the mint family that have a nutty, artichoke-like flavor. They are seasonal in Winter and popular in French cuisine. Crosnes ar also known as Chinese artichokes, Japanese artichokes, and Chorogi.

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Cross Buns refer to an Easter Bread/Bun with a symbol of a cross on top which are prepared by many households during Maundy Thursday (Pesaha Vyazham) in Kerala, India. Some are distributed or given away by those who can afford to prepare some pieces and give it away to neighbors starting at Maundy Thursday

It is said to be called also as Pesaha Bun because it is generally made on Maundy Thursday (Pesaha Vyazham in Malayalam).

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Deutsch: Kreuzkontamination / Español: Contaminación cruzada / Português: Contaminação cruzada / Français: Contamination croisée / Italiano: Contaminazione incrociata

Cross-contamination in the food context refers to the transfer of harmful bacteria, allergens, or other microorganisms from one food item or surface to another, potentially leading to foodborne illnesses. This often occurs when raw foods come into contact with ready-to-eat foods, utensils, or preparation areas, resulting in contamination and increased health risks.

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