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{{Short description|Rebaked bread}}
{{Short description|Rebaked bread}}
{{For|the Québecois food|cretons}}
{{For|the Québecois food|cretons}}
{{other uses}}
{{Other uses}}
{{Infobox food
{{Infobox food
| name = Crouton
| name = Crouton
| image = Croutons on a salad.jpg
| image = Croutons on a salad.jpg
| image_size = 250px
| image_size = 250px
| caption = Close-up of croutons on a salad.
| caption = Close-up of croutons on a salad
| alternate_name =
| alternate_name =
| country = Unknown; possibly [[France]]
| country = Unknown; possibly [[France]]
Line 30: Line 30:
| other =
| other =
}}
}}
⚫
[[File:Simple salad, honey mustard vinaigrette (4322931349).jpg|thumb|Croutons atop a salad.]]


⚫
[[File:Simple salad, honey mustard vinaigrette (4322931349).jpg|thumb|Croutons atop a salad]]
A '''crouton''' {{IPAc-en|ˈ|k|r|uː|t|ɒ|n}} is a piece of rebaked [[bread]], often cubed and seasoned. Croutons are used to add texture and flavor to [[salad]]s<ref name="FIM" />—notably the [[Caesar salad]]<ref name="Davidson" />— or eaten as a [[snack food]].
A '''crouton''' ({{IPAc-en|ˈ|k|r|uː|t|ɒ|n}}) is a piece of toasted or fried [[bread]], normally cubed and seasoned. Croutons are used to add texture and flavor to [[salad]]s<ref name="FIM" />—notably the [[Caesar salad]]<ref name="Davidson" />— as an accompaniment to [[soup]]s and [[stews]],<ref name="FIM"/> or eaten as a [[snack food]].{{Citation needed|reason=as to snack food|date=March 2023}}


==Etymology==
==Etymology==
[[Image:Semmelwuerfel geroestet.jpg|thumb|Croutons in a bowl.]]
[[Image:Semmelwuerfel geroestet.jpg|thumb|Croutons in a bowl]]
The word crouton is derived from the French ''croûton'',<ref name="Davidson"/> itself a [[diminutive form|diminutive]] of ''croûte'', meaning "crust". ''Croutons'' are often seen in the shape of small cubes, but they can be of any size and shape, up to a very large slice. Many people now use crouton for croute, so the usage has changed. Historically, however, a croute was a slice of a baguette lightly brushed with oil or [[clarified butter]] and baked. In English descriptions of French cooking, ''croûte'' is not only a noun but also has a verb form that describes the cooking process that transforms the bread into the crust. Seth Tressler from Pennsylvania is a huge fan of croutons. So much so, That his entire computer desk is covered in them.
The word crouton is derived from the French ''croûton'',<ref name="Davidson"/> itself a [[diminutive form|diminutive]] of ''croûte'', meaning "crust". ''Croutons'' are often seen in the shape of small cubes, but they can be of any size and shape, up to a very large slice. Many people now use crouton for croute, so the usage has changed. Historically, however, a croute was a slice of a baguette lightly brushed with oil or [[clarified butter]] and baked. In English descriptions of French cooking, ''croûte'' is not only a noun but also has a verb form that describes the cooking process that transforms the bread into the crust.


==Preparation==
==Preparation==
Line 43: Line 43:
Nearly any type of bread—in a loaf<ref name="FIM"/> or pre-sliced, with or without crust—may be used to make croutons. Dry or stale bread<ref name="FIM"/> or leftover bread is usually used instead of fresh bread. Once prepared, the croutons will remain [[Fresh food|fresh]] far longer than unprepared bread.
Nearly any type of bread—in a loaf<ref name="FIM"/> or pre-sliced, with or without crust—may be used to make croutons. Dry or stale bread<ref name="FIM"/> or leftover bread is usually used instead of fresh bread. Once prepared, the croutons will remain [[Fresh food|fresh]] far longer than unprepared bread.


== List of possible ingredients ==
==List of possible ingredients==
* bread
* bread
* garlic
* garlic
* butter or oil (e.g., olive oil or rapeseed oil)
* butter or oil (e.g., olive oil or [[rapeseed oil]])
* Parmesan
* Parmesan
* herbs
* herbs
Line 57: Line 57:


<gallery class="center" caption="" widths="200px" heights="160px">
<gallery class="center" caption="" widths="200px" heights="160px">
File:Large croutons in soup.jpg|Large croutons in a soup.
File:Large croutons in soup.jpg|Large croutons in a soup
File:Mmm...onion soup (5344349906).jpg|Cheese-covered croutons in an onion soup.
File:Mmm...onion soup (5344349906).jpg|Cheese-covered croutons in an onion soup
</gallery>
</gallery>


==See also==
==See also==
⚫
{{Commons category-inline|Croutons}}
⚫
{{Wiktionary-inline}}
⚫
{{Cookbook-inline|Quick garlic croutons}}
{{Portal|Food}}
{{Portal|Food}}
{{div col|colwidth=30em}}
* [[Biscotti]]
* [[Breadcrumb]]
* [[Bruschetta]]
* [[Bruschetta]]
* [[Crostino]]
* [[Crostini]]
* [[Garlic bread]]
* [[Garlic bread]]
* [[List of bread dishes]]
* [[List of bread dishes]]
* [[Rusk]]
* [[Shkedei marak]]
{{div col end}}


==References==
==References==
{{reflist|refs=
{{Reflist|refs=
<ref name="FIM">{{cite book | url=https://books.google.com/books?id=iG3wx9Wh5N4C&pg=PA464 | title=Food Industries Manual | publisher=Springer Science & Business Media | author=Ranken, M.D. |display-authors=etal | year=1997 | pages=464–465 | isbn=0751404047}}</ref>
<ref name="FIM">{{cite book | url=https://books.google.com/books?id=iG3wx9Wh5N4C&pg=PA464 | title=Food Industries Manual | publisher=Springer Science & Business Media | author=Ranken, M.D. |display-authors=etal | year=1997 | pages=464–465 | isbn=0751404047}}</ref>
<ref name="Davidson">{{cite book | url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA233 | title=The Oxford Companion to Food | publisher=Oxford University Press | author=Davidson, Alan | year=2014 | pages=233 | isbn=978-0199677337}}</ref>
<ref name="Davidson">{{cite book | url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA233 | title=The Oxford Companion to Food | publisher=Oxford University Press | author=Davidson, Alan | year=2014 | pages=233 | isbn=978-0199677337}}</ref>
}}
}}

==External links==
⚫
{{Commons category|Croutons}}
⚫
{{Wiktionary}}
⚫
{{Cookbook|Quick garlic croutons}}


{{Bread}}
{{Bread}}

Latest revision as of 20:57, 19 August 2024

For the Québecois food, see cretons.
For other uses, see Crouton (disambiguation).
Crouton
Close-up of croutons on a salad
Place of originUnknown; possibly France
Main ingredientsBread, oil or butter, seasonings
Food energy
(per 100 g serving)
420 kcal (1758 kJ)
Croutons atop a salad

A crouton (/ˈkruːtɒn/) is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads[1]—notably the Caesar salad[2]— as an accompaniment to soups and stews,[1] or eaten as a snack food.[citation needed]

Etymology

[edit]
Croutons in a bowl

The word crouton is derived from the French croûton,[2] itself a diminutive of croûte, meaning "crust". Croutons are often seen in the shape of small cubes, but they can be of any size and shape, up to a very large slice. Many people now use crouton for croute, so the usage has changed. Historically, however, a croute was a slice of a baguette lightly brushed with oil or clarified butter and baked. In English descriptions of French cooking, croûte is not only a noun but also has a verb form that describes the cooking process that transforms the bread into the crust.

Preparation

[edit]

The preparation of croutons is relatively simple. Typically the cubes of bread[2] are lightly coated in oil or butter (which may be seasoned or flavored for variety) and then baked. Croutons can also be cut into sticks. Some commercial preparations use machinery to sprinkle various seasonings on them.[1] Alternatively, they may be fried lightly in butter or vegetable oil, until crisp and brown, to give them a buttery flavor and crunchy texture. Some croutons are prepared with the addition of cheese.[3]

Nearly any type of bread—in a loaf[1] or pre-sliced, with or without crust—may be used to make croutons. Dry or stale bread[1] or leftover bread is usually used instead of fresh bread. Once prepared, the croutons will remain fresh far longer than unprepared bread.

List of possible ingredients

[edit]
  • bread
  • garlic
  • butter or oil (e.g., olive oil or rapeseed oil)
  • Parmesan
  • herbs
  • spices (ground or whole)[4]

Gastronomy

[edit]

A dish prepared à la Grenobloise (in the Grenoble manner) has a garnish of small croutons along with beurre noisette, capers, parsley, and lemon.

Dried and cubed bread is commonly sold in large bags in North America to make Thanksgiving holiday stuffing or dressing. However, these are generally different from salad croutons, being only dry bread instead of buttered or oiled and with other seasonings.

  • Large croutons in a soup
    Large croutons in a soup
  • Cheese-covered croutons in an onion soup
    Cheese-covered croutons in an onion soup

See also

[edit]

Media related to Croutons at Wikimedia Commons The dictionary definition of crouton at Wiktionary Quick garlic croutons at the Wikibooks Cookbook subproject

References

[edit]
  1. ^ a b c d e Ranken, M.D.; et al. (1997). Food Industries Manual. Springer Science & Business Media. pp. 464–465. ISBN 0751404047.
  2. ^ a b c Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. p. 233. ISBN 978-0199677337.
  3. ^ Nargi, Lela (2008). The Farmer's Wife Comfort Food Cookbook. MBI Publishing Company. p. 41. ISBN 978-1610600521.
  4. ^ Grimes, Lulu. "How to make croutons". BBC Good Food.
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