Glossary C
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.
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.
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.