Here are the definitions for the letter "c"

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Couverture

bittersweet chocolate high in cocoa butter; used for making the shiniest chocolates.

Cr?cy

a dish garnished with carrots.

Cr?mant

sparkling wine.

Cr?me

cream.

• aigre: sour cream.
• anglaise: light egg-custard cream.
• brulee: rich custard dessert with a top of caramelized sugar.
• caramel: vanilla custard with caramel sauce.
• catalane: creamy anise flavored custard from the southern Languedoc.
• chantilly: sweetened whipped cream.
• ?paisse: thick cream.
• fleurette: liquid heavy cream.
• fouett?e: whipped cream.
• fra?che: thick sour; heavy cream.
• p?tissi?re: custard filling for pastries and cakes.
• plombi?res: custard filled with fresh fruits and egg whites.

Cr?pe

thin pancake.

Cr?pes Suzette

hot cr?pe dessert flamed with orange liqueur.

Cr?pine

caul fat.

Cr?pinette

traditionally, a small sausage patty wrapped in caul fat; today boned poultry wrapped in caul fat.

Cr?te (de coq)

(cocks) comb.

Crabe

crab.

Crambe

sea kale, or chou de mer.

Cramique

brioche with raisins or currants; specialty of the North.

Crapaudine

preparation of grilled poultry or game bird with backbone removed.

Craquant

crunchy.

Craquelot

smoked herring.