On Cooking Vocab 4

Front 1

croute, en

Back 1

describes a food encased in a bread or pastry crust

Front 2

crouton

Back 2

a bread or pastry garnish, usually toasted or satueed until crisp

Front 3

crudites

Back 3

generally refers to raw or blanched vegetables served as an hors d'oeuvre and often accompanied by a dip

Front 4

crullers

Back 4

a Dutch pastry in which a loop or strip of twisted eclair paste is deep-fried

Front 5

crumb

Back 5

the interior of bread or cake may be elastic, aerated, fine grained or coarse grained

Front 6

crustaceans

Back 6

shellfish characterized by a hard outer skeleton or shell and jointed appendages; include lobsters, crabs and shrimp

Front 7

cuisine

Back 7

the ingredients, seasonings, cooking procedures and styles attributable to a particular group of people; the group can be defined by geography, history, ethnicity, politics, culture or religion

Front 8

cuisson

Back 8

the liquid used for shallow poaching

Front 9

cupping

Back 9

testing coffee or tea for taste and quality, often performed by a professional taster trained to identify key coffee or tea characteristics

Front 10

curd

Back 10

1. the solid portion of milk when it separates; what becomes cheese
2. a stirred custard made from eggs, sugar, butter and fruit juice, usually citrus

Front 11

curdling

Back 11

the separation of milk or egg mixtures into solid and liquid components; caused by overcooking, high heat or the presence of acids

Front 12

curing salt

Back 12

a mixture of salt and sodium nitrite that inhibits bacterial growth; used as a preservative, often for charcuterie items

Front 13

custard

Back 13

any liquid thickened by the coagulation of egg proteins; its consistency depends on the ratio of eggs to liquid and the type of liquid used; custards can be baked in the oven or cooked in a bain marie or on the stove top

Front 14

cutlet

Back 14

a relatively thick, boneless slice of meat

Front 15

cutting

Back 15

1. reducing a food to smaller pieces
2. in mixing method in which solid fat is incorporated into dry ingredients until only lumps of the desired size remain

Front 16

cutting loss

Back 16

the unavoidable and unrecoverable loss of food during fabrication; the loss is usually the result of food particles sticking to the cutting board or the evaporation of liquids

Front 17

cuttlebone

Back 17

also known as the pen, the single, thin internal shell of cephalopods