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crepe
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croissant
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#5 terms Good Housek

set 5 cooking terms

QuestionAnswer
crepe A thin, delicate pancake.
croissant A rich crescent shaped roll.
croquette A mixture of chopped or minced food, usually shaped as a cone or ball, coated with egg and crumbs then deep-fried.
crouton A small cube of bread toasted or fried, most often used to garnish soups and salads.
crestacean Shellfish such as shrimp, lobster and crab with segmented body covered by crusty outer skeleton.
cube 1.To cut food into small cubes (about 1/2 inch). 2. To cut surface of meat in checkered pattern to increse tenderness by breaking tough meat fibers.
cut in To distribute solid fat in flour or flour mixture by using pastry blender or two knives scissor-fashion until flour coated fat particles are of desired size.
deep fry To cook food in hot fat deep enough for food to float on it.
demitasse A small cup ("half cup") of black coffee usually served after dinner.
dice To cut food into very small pieces (about 1/4 inch).
Created by: wedigm
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