Cracker
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A variety of unsweetened bread products that are thin, dry and hard-textured, which are commonly served as appetizers or as an accompaniment to a main dish. The name "cracker" is believed to be derived from the sound that is made when this food is broken apart. Crackers can be leavened, such as soda crackers that are made with flour, water, and seasonings and then leavened with bicarbonate of soda. Or, they may be unleavened and made with flour, water and seasonings only. Many crackers have holes spread throughout their surface, which is aaccomplished in manufacturing to enable the cracker to be evenly baked so that the texture can be flat, thin and uniform as well as crispy.
The term "cracker" is often applied to both small food items and larger thin sheets of bread known as cracker bread. In Europe, a cracker will generally be referred to as a biscuit. Crackers have become a snacking item, an appetizer served with a topping such as meat, cheese or spreadable butters, or as an enjoyable addition to lightly enhance a soup, stew, or a main dish.
Saltine crackers
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A type of crispy, cracker-like flat bread prepared with spelt flour that is German in origin. Some recipes are made with additional whole-grain spelt, which gives the flat bread an interesting texture and nutty flavor.
Similar in appearance to an enlarged oyster cracker, this type of cracker is served after tasting different varieties of wine.
A flatbread cracker that may range in size from a few inches wide to a cracker the size of a small plate.
A thin, dry, crispy-textured cracker that is made with flour, water and little or no salt. It is a common cracker in Europe and throughout the U.S.
A small, hollow, hard-textured cracker most often served as an accompaniment to chowders, soups and stews.
A utensil that is used to crack open the hard-shelled claws and other parts of a lobster in order to access areas containing meat.
A crisp textured flatbread that is typically thin and small in size, often formed into a round, square, or rectangular shape.
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