Glossary of terms

Cream of tartar is a natural crystalline deposit that forms on the walls of barrels and bottles during wine production and aging. Chemically it is potassium hydrogen tartrate, used in the food industry as a leavening agent. In cooking, it serves to stabilize whipped egg whites, as a component of baking powder, and in the preparation of royal icing.

Crème brûlée is a French dessert of smooth vanilla egg custard topped with a thin layer of crisp caramelised sugar.

Crème fraîche is a thick French cultured cream with a mildly tangy flavour. It is used in sauces, soups, desserts and as a garnish.

Crepes are thin pancakes made from a liquid batter of flour, eggs, milk, and a pinch of salt. The batter is poured onto a hot pan and quickly spread across the surface. After brief cooking on both sides, a delicate, flexible sheet is formed that can be filled with sweet or savory fillings. Popular options include jam, cottage cheese, chocolate, or ham with cheese. Crepes have a long culinary tradition across Europe and are among the oldest known prepared foods.

Crisps are thin slices of potato fried or baked until golden and seasoned with salt or flavourings. Invented in 1853 in Saratoga Springs by chef George Crum. Today they are among the most popular snacks worldwide in countless flavours. Produced industrially and by artisan makers from various potato varieties. Baked, sweet potato, and vegetable versions offer healthier alternatives.

A croissant is an iconic French pastry shaped like a crescent, made from fine yeast-leavened laminated dough layered with butter. Through repeated folding and rolling, a characteristic flaky structure with dozens of thin layers is created. It is the quintessential French breakfast pastry.

Croque-monsieur is a classic French toasted sandwich made with bread, ham, Gruyère cheese and béchamel sauce.

Croquembouche is an impressive French dessert consisting of a tower of small cream-filled profiteroles bound together with caramel. The name comes from the French croque en bouche, meaning crunch in the mouth. It is traditionally served at weddings and significant celebrations in France.

Croquetas are Spanish crispy croquettes made from a thick bechamel mixture with ham, chicken, or cheese. They are among the most popular tapas in all of Spain.

A croquette is a fried or baked roll most commonly made from mashed potatoes, coated in breadcrumbs and cooked until golden. Croquettes can be filled with cheese, meat, or vegetables and are served as a side dish or appetiser. This dish originates from French cuisine and has spread throughout Europe and beyond. The outer layer is crispy while the inside remains soft and creamy. Croquettes can also be made from rice, pasta, or legumes with many regional variations.

Crumble is a traditional British dessert consisting of a layer of baked fruit topped with a crispy streusel made from flour, butter, and sugar. It originated during World War II when ingredient shortages prevented making traditional pies. The most popular variants are apple and rhubarb crumble.

Crumble topping, also known as streusel, is a mixture of flour, sugar, and butter rubbed together into small lumps, used as a crunchy topping on pies, cakes, fruit desserts, and baked dishes. The topping becomes crispy when baked and creates a delicious contrast to soft fruit or batter.