Glossary C

Crimp is a culinary term which refers to the to sealing of the edges of two (2) layers of dough with fingers or fork

Crique refers to a potato pancake from the Auvergne, France; a flat cake made from grated potato with salt and pepper and cooked in a frying pan in a little butter - a dish which is typical of the Ardèche in the RhônAlpes region of France. The potato is known in the Ardèche occitan dialect as the "Tartifle "

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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