Croissant, the Glossary
A croissant is a French pastry made from puff pastry in a crescent shape.[1]
Table of Contents
110 relations: Alan Davidson (food writer), All the Year Round, Almond, Almond paste, Amylopectin, Amylose, Apple, Astarte, August Zang, Austrian cuisine, Baker's yeast, Battle of Tours, Battle of Vienna, Breakfast, Breakfast by country, Brioche, Buda, Butter, Cappuccino, Cellular respiration, Central Italy, Charles Dickens, Cheese, Chocolate, Cinnamon, Cocoa bean, Cornetto (pastry), Crescent, Crystal, Custard, Disulfide, Dough, Emulsion, Ethanol, Fast food, Fermentation, Feta, Flags of the Ottoman Empire, François Pierre La Varenne, France, Franks, French cuisine, Frozen food, Fruit preserves, Germany, Gliadin, Gluten, Glutenin, Greater Poland, Ham, ... Expand index (60 more) »
- French pastries
Alan Davidson (food writer)
Alan Eaton Davidson CMG (30 March 1924 – 2 December 2003) was a British diplomat and writer best known for his writing and editing on food and gastronomy.
See Croissant and Alan Davidson (food writer)
All the Year Round
All the Year Round was a Victorian periodical, being a British weekly literary magazine founded and owned by Charles Dickens, published between 1859 and 1895 throughout the United Kingdom.
See Croissant and All the Year Round
Almond
The almond (Prunus amygdalus, syn. Prunus dulcis) is a species of tree from the genus Prunus.
Almond paste
Almond paste is made from ground almonds or almond meal and sugar in equal quantities, with small amounts of cooking oil, beaten eggs, heavy cream or corn syrup added as a binder.
See Croissant and Almond paste
Amylopectin
Amylopectin is a water-insoluble polysaccharide and highly branched polymer of α-glucose units found in plants.
Amylose
Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds.
Apple
An apple is a round, edible fruit produced by an apple tree (''Malus spp.'', among them the domestic or orchard apple; Malus domestica).
Astarte
Astarte (Ἀστάρτη) is the Hellenized form of the Ancient Near Eastern goddess ʿAṯtart.
August Zang
August Zang (2 August 1807 – 4 March 1888) was an Austrian entrepreneur who founded the Viennese daily Die Presse.
Austrian cuisine
Austrian cuisine consists of many different local or regional cuisines.
See Croissant and Austrian cuisine
Baker's yeast
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol.
See Croissant and Baker's yeast
Battle of Tours
The Battle of Tours, also called the Battle of Poitiers and the Battle of the Highway of the Martyrs (Maʿrakat Balāṭ ash-Shuhadā'), was fought on 10 October 732, and was an important battle during the Umayyad invasion of Gaul.
See Croissant and Battle of Tours
Battle of Vienna
The Battle of Vienna took place at Kahlenberg Mountain near Vienna on 1683 after the city had been besieged by the Ottoman Empire for two months.
See Croissant and Battle of Vienna
Breakfast
Breakfast is the first meal of the day usually eaten in the morning.
Breakfast by country
Breakfast, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world.
See Croissant and Breakfast by country
Brioche
Brioche (also) is a pastry of French origin whose high egg and butter content gives it a rich and tender crumb.
Buda
Buda was the historic capital of the Kingdom of Hungary and, since 1873, has been the western part of the Hungarian capital Budapest, on the west bank of the Danube.
Butter
Butter is a dairy product made from the fat and protein components of churned cream.
Cappuccino
Cappuccino (cappuccini; from German Kapuziner) is an espresso-based coffee drink that is traditionally prepared with steamed milk including a layer of milk foam.
Cellular respiration
Cellular respiration is the process by which biological fuels are oxidized in the presence of an inorganic electron acceptor, such as oxygen, to drive the bulk production of adenosine triphosphate (ATP), which contains energy.
See Croissant and Cellular respiration
Central Italy
Central Italy (Italia centrale or Centro Italia) is one of the five official statistical regions of Italy used by the National Institute of Statistics (ISTAT), a first-level NUTS region, and a European Parliament constituency.
See Croissant and Central Italy
Charles Dickens
Charles John Huffam Dickens (7 February 1812 – 9 June 1870) was an English novelist, journalist, short story writer and social critic.
See Croissant and Charles Dickens
Cheese
Cheese is a dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein.
Chocolate
Chocolate or cocoa is a food made from roasted and ground cocoa seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods.
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.
Cocoa bean
The cocoa bean, also known simply as cocoa or cacao, is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted.
Cornetto (pastry)
A cornetto (meaning 'little horn') is historically the Italian name of a product similar to the Austrian kipferl, though today it is an interchangeable name for the French croissant.
See Croissant and Cornetto (pastry)
Crescent
A crescent shape is a symbol or emblem used to represent the lunar phase (as it appears in the northern hemisphere) in the first quarter (the "sickle moon"), or by extension a symbol representing the Moon itself.
Crystal
A crystal or crystalline solid is a solid material whose constituents (such as atoms, molecules, or ions) are arranged in a highly ordered microscopic structure, forming a crystal lattice that extends in all directions.
Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin.
Disulfide
In chemistry, a disulfide (or disulphide in British English) is a compound containing a functional group or the anion.
Dough
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops.
Emulsion
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation.
Ethanol
Ethanol (also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound with the chemical formula.
Fast food
Fast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service.
Fermentation
Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes.
See Croissant and Fermentation
Feta
Feta (φέτα) is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk.
Flags of the Ottoman Empire
The Ottoman Empire used various flags and naval ensigns during its history.
See Croissant and Flags of the Ottoman Empire
François Pierre La Varenne
François Pierre de la Varenne (1615–1678 in Dijon), Burgundian by birth, was the author of Le Cuisinier françois (1651), one of the most influential cookbooks in early modern French cuisine.
See Croissant and François Pierre La Varenne
France
France, officially the French Republic, is a country located primarily in Western Europe.
Franks
Aristocratic Frankish burial items from the Merovingian dynasty The Franks (Franci or gens Francorum;; Francs.) were a western European people during the Roman Empire and Middle Ages.
French cuisine
French cuisine is the cooking traditions and practices from France.
See Croissant and French cuisine
Frozen food
Freezing food preserves it from the time it is prepared to the time it is eaten.
Fruit preserves
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread.
See Croissant and Fruit preserves
Germany
Germany, officially the Federal Republic of Germany (FRG), is a country in Central Europe.
Gliadin
Gliadin (a type of prolamin) is a class of proteins present in wheat and several other cereals within the grass genus Triticum.
Gluten
Gluten is a structural protein naturally found in certain cereal grains.
Glutenin
Glutenin (a type of glutelin) is a major protein within wheat flour, making up 47% of the total protein content.
Greater Poland
Greater Poland, often known by its Polish name Wielkopolska (Polonia Maior), is a Polish historical region of west-central Poland.
See Croissant and Greater Poland
Ham
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.
Hazelnut
The hazelnut is the fruit of the hazel tree and therefore includes any of the nuts deriving from species of the genus Corylus, especially the nuts of the species Corylus avellana.
Islamic State
The Islamic State (IS), also known as the Islamic State of Iraq and the Levant (ISIL), the Islamic State of Iraq and Syria (ISIS) and by its Arabic acronym Daesh, is a transnational Salafi jihadist group and an unrecognised quasi-state.
See Croissant and Islamic State
Italian cuisine
Italian cuisine is a Mediterranean cuisineDavid 1988, Introduction, pp.101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora.
See Croissant and Italian cuisine
Kifli
Kifli, kiflice, kifle, or kipferl is a traditional yeast bread roll that is rolled and formed into a crescent before baking.
Laminated dough
Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling.
See Croissant and Laminated dough
Late antiquity
Late antiquity is sometimes defined as spanning from the end of classical antiquity to the local start of the Middle Ages, from around the late 3rd century up to the 7th or 8th century in Europe and adjacent areas bordering the Mediterranean Basin depending on location.
See Croissant and Late antiquity
Levant
The Levant is an approximate historical geographical term referring to a large area in the Eastern Mediterranean region of West Asia and core territory of the political term ''Middle East''.
List of bread rolls
A bread roll is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter).
See Croissant and List of bread rolls
List of brunch foods
This is a list of brunch foods and dishes.
See Croissant and List of brunch foods
List of butter dishes
This is a list of notable butter dishes and foods in which butter is used as a primary ingredient or as a significant component of a dish or a food. Croissant and list of butter dishes are foods featuring butter.
See Croissant and List of butter dishes
List of French dishes
There are many dishes considered part of French cuisine.
See Croissant and List of French dishes
List of pastries
The following is a list of pastries, which are small buns made using a stiff dough enriched with fat.
See Croissant and List of pastries
Lye
A lye is an alkali metal hydroxide.
Lye roll
Lye rolls are a baked specialty in Germany (especially in Bavaria and Swabia), France (Alsace), Switzerland, and Austria. Croissant and Lye roll are Austrian cuisine.
Lynne Olver
Lynne Olver (1958–2015) was a librarian and food historian, and the sole author of the Food Timeline website.
Margarine
Margarine (also) is a spread used for flavoring, baking, and cooking.
Merienda
Merienda is a light meal in southern Europe, particularly Spain (merenda in Galician, berenar in Catalan), Portugal (lanche or merenda) and Italy (merenda), France (goûter), as well as Hispanic America, the Philippines (meryenda/merienda), North Africa, and Brazil (lanche or merenda).
Milling (machining)
Milling is the process of machining using rotary cutters to remove material by advancing a cutter into a workpiece.
See Croissant and Milling (machining)
Northern Italy
Northern Italy (Italia settentrionale, label, label) is a geographical and cultural region in the northern part of Italy.
See Croissant and Northern Italy
Nutella
Nutella is a brand of brown, sweetened hazelnut cocoa spread.
Ottoman Empire
The Ottoman Empire, historically and colloquially known as the Turkish Empire, was an imperial realm centered in Anatolia that controlled much of Southeast Europe, West Asia, and North Africa from the 14th to early 20th centuries; it also controlled parts of southeastern Central Europe, between the early 16th and early 18th centuries.
See Croissant and Ottoman Empire
Pain au chocolat
Pain au chocolat, also known as chocolatine in the south-west part of France and in French speaking parts of Canada, couque au chocolat in Belgium, or chocolate croissant in the United States, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. Croissant and Pain au chocolat are French pastries.
See Croissant and Pain au chocolat
Pain aux raisins
Pain aux raisins, also called escargot or pain russe, is a spiral pastry often eaten for breakfast in France. Croissant and pain aux raisins are foods featuring butter and French pastries.
See Croissant and Pain aux raisins
Paris
Paris is the capital and largest city of France.
Pastry
Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them.
Persipan
Persipan (from Persicus (peach) and marzipan; also known as Parzipan) is a material used in confectionery.
Powdered sugar
Powdered sugar, also called confectioners' sugar and icing sugar is a finely ground sugar produced by milling granulated sugar into a powdered state.
See Croissant and Powdered sugar
Poznań
Poznań is a city on the River Warta in west Poland, within the Greater Poland region.
Praline (nut confection)
Pralines (New Orleans, Cajun, and) are confections containing nuts – usually almonds, pecans and hazelnuts – and sugar.
See Croissant and Praline (nut confection)
Puff pastry
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage). Croissant and Puff pastry are foods featuring butter.
Raisin
A raisin is a dried grape.
Renaissance
The Renaissance is a period of history and a European cultural movement covering the 15th and 16th centuries.
Retrogradation (starch)
Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools.
See Croissant and Retrogradation (starch)
Rue de Richelieu
The Rue de Richelieu is a long street of Paris, starting in the south of the 1st arrondissement at the Comédie-Française and ending in the north of the 2nd arrondissement.
See Croissant and Rue de Richelieu
Rugelach
Rugelach (or translit and רוגלך rōgalaḵ) is a filled baked confection originating in the Jewish communities of Poland.
Saccharomyces cerevisiae
Saccharomyces cerevisiae (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms).
See Croissant and Saccharomyces cerevisiae
Skill (labor)
Skill is a measure of the amount of worker's expertise, specialization, wages, and supervisory capacity.
See Croissant and Skill (labor)
Southern Italy
Southern Italy (Sud Italia,, or Italia meridionale,; 'o Sudde; Italia dû Suddi), also known as Meridione or Mezzogiorno (Miezojuorno; Menzujornu), is a macroregion of Italy consisting of its southern regions.
See Croissant and Southern Italy
Spinach
Spinach (Spinacia oleracea) is a leafy green flowering plant native to central and Western Asia.
St. Martin's croissant
St.
See Croissant and St. Martin's croissant
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds.
Starch gelatinization
Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water.
See Croissant and Starch gelatinization
Steam
Steam is a substance containing water in the gas phase, often mixed with air and/or an aerosol of liquid water droplets.
Sultana (grape)
The sultana is a "white" (pale green), oval seedless grape variety also called the sultanina, Thompson Seedless (United States), Lady de Coverly (England), and oval-fruited Kishmish (Iraq, Iran, Israel, Palestine, Pakistan, Afghanistan, India).
See Croissant and Sultana (grape)
Switzerland
Switzerland, officially the Swiss Confederation, is a landlocked country located in west-central Europe.
Syrian civil war
The Syrian civil war is an ongoing multi-sided conflict in Syria involving various state-sponsored and non-state actors.
See Croissant and Syrian civil war
The Oxford Companion to Food
The Oxford Companion to Food is an encyclopedia about food.
See Croissant and The Oxford Companion to Food
Time (magazine)
Time (stylized in all caps as TIME) is an American news magazine based in New York City.
See Croissant and Time (magazine)
Tom Jaine
Tom Jaine (born 4 June 1943) is a former restaurateur, a food writer and former publisher of Prospect Books.
Umayyad Caliphate
The Umayyad Caliphate or Umayyad Empire (al-Khilāfa al-Umawiyya) was the second caliphate established after the death of the Islamic prophet Muhammad and was ruled by the Umayyad dynasty.
See Croissant and Umayyad Caliphate
United States
The United States of America (USA or U.S.A.), commonly known as the United States (US or U.S.) or America, is a country primarily located in North America.
See Croissant and United States
Vienna
Vienna (Wien; Austro-Bavarian) is the capital, most populous city, and one of nine federal states of Austria.
Vienna bread
Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria, in the 19th century.
See Croissant and Vienna bread
Viennoiserie
Viennoiseries (English: "things in the style of Vienna") are French baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry. Croissant and Viennoiserie are French pastries.
See Croissant and Viennoiserie
Viscoelasticity
In materials science and continuum mechanics, viscoelasticity is the property of materials that exhibit both viscous and elastic characteristics when undergoing deformation.
See Croissant and Viscoelasticity
Viscosity
The viscosity of a fluid is a measure of its resistance to deformation at a given rate.
Vol-au-vent
A vol-au-vent (pronounced, French for "windblown", to describe its lightness) is a small hollow case of puff pastry. Croissant and vol-au-vent are French pastries.
Walnut
A walnut is the edible seed of any tree of the genus Juglans (family Juglandaceae), particularly the Persian or English walnut, Juglans regia.
Xuixo
Xuixo (also known as xuxo; suso) is a viennoiserie pastry from the city of Girona in Catalonia, Spain.
Za'atar
Za'atar (زَعْتَر) is a Levantine culinary herb or family of herbs.
See also
French pastries
- Éclair
- Angel wings
- Barquette
- Beignet
- Bichon au citron
- Biscuit rose de Reims
- Broyé poitevin
- Canelé
- Chausson aux pommes
- Chouquette (pastry)
- Choux pastry
- Cougnou
- Coussin de Lyon
- Croissant
- Croustade
- Dariole
- Friand
- Gâteau Basque
- Gâteau de plomb
- Gibassier
- Gougère
- Ice cream cone
- Jésuite
- Kouign-amann
- Le Macaron
- Macaron
- Merveille (beignet)
- Merveilleux (dessert)
- Mille-feuille
- Nun's puffs
- Pain au chocolat
- Pain aux raisins
- Pain de Gênes
- Palmier
- Paris–Brest
- Petit four
- Pithivier
- Profiterole
- Puits d'amour
- Religieuse
- St. Honoré cake
- Tarte des Alpes
- Tarte tropézienne
- Tuile
- Viennoiserie
- Vol-au-vent
References
[1] https://en.wikipedia.org/wiki/Croissant
Also known as Crissant, Crissants, Croisant, Croissance, Croissante, Croissants, Gipfeli, Sylvain Claudius Goy, .
, Hazelnut, Islamic State, Italian cuisine, Kifli, Laminated dough, Late antiquity, Levant, List of bread rolls, List of brunch foods, List of butter dishes, List of French dishes, List of pastries, Lye, Lye roll, Lynne Olver, Margarine, Merienda, Milling (machining), Northern Italy, Nutella, Ottoman Empire, Pain au chocolat, Pain aux raisins, Paris, Pastry, Persipan, Powdered sugar, Poznań, Praline (nut confection), Puff pastry, Raisin, Renaissance, Retrogradation (starch), Rue de Richelieu, Rugelach, Saccharomyces cerevisiae, Skill (labor), Southern Italy, Spinach, St. Martin's croissant, Starch, Starch gelatinization, Steam, Sultana (grape), Switzerland, Syrian civil war, The Oxford Companion to Food, Time (magazine), Tom Jaine, Umayyad Caliphate, United States, Vienna, Vienna bread, Viennoiserie, Viscoelasticity, Viscosity, Vol-au-vent, Walnut, Xuixo, Za'atar.