Glossary C

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.

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.

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).

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.

Crostaceo is the Italian word for crustacean, pertaining to hard -shelled animals, shellfish, invertebrate aquatic animal which has a shell, such as shrimp, oysters, lobster, etc.

Crostata is the Italian word for crust, pie crust or tart. It can also refer to fruit pastry, fruit tart or jam tart. Nowadays, however, the filling can be anything from fruits (apple

Crostata di cipolle is the Italian for onion tart, which is made from sliced and stewed onions, mixed with egg and cream and placed into a pastry tart or crust, then baked until set.

Deutsch: Crostini (geröstete Brotscheiben), Español: Crostini (tostadas pequeñas), Português: Crostini (torradas pequenas), Français: Crostini, Italiano: Crostini

Crostini (Italian for "little toasts") in the food context refers to small, thin slices of bread that are toasted, baked, or fried until crisp, often rubbed with garlic or drizzled with olive oil before or after cooking. They are a staple of Italian cuisine and serve as a versatile appetizer (antipasto) or base for various toppings, making them a type of open-faced sandwich or canapé.

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.

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Glossary C

Crosne de Japon

Crosnes

Cross Bun

Cross-Contamination

Crostaceo

Crostata

Crostata di cipolle

Crostini

Crostini toscani

Croute

Glorious Food

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