A small cube of bread that has been baked or fried until it is dry and crunchy. Cooks drop them on soup, especially thick or creamy soup, or toss them into salad so each spoonful has a bit of crunch. You will see the word on menus and in recipes more than in everyday chat. It is not a cake, not a biscuit, and not a slice of toast — just little hard squares of bread, there for texture. English borrowed the word from French and kept it almost as-is.

麵包丁（較法式的菜單有時寫「克魯通」）