COOKING TERMINOLOGY D - F

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

D

Dash - A traditional measure of volume, it refers to a small amount of a seasoning that is added to a dish by a quick, downward stroke of the hand and is approximately 1/16 or 1/8 teaspoon.

Debone - To remove the bones from a cut of meat, fish or poultry.

Deep Fry - To cook food in hot fat deep enough for food to float on it.

Dip - A thick creamy sauce or condiment (served hot or cold) to accompany raw vegetables, crackers, processed snack foods such as potato chips or the like, especially as an hors d’ oeuvre, usually made with a mayonnaise, sour cream or cream cheese base and flavorings.

Drain - To allow a liquid to withdraw from, pour out of or pour off an item, sometimes with the use of a strainer or colander.

Dredge - To cover or coat food , as with flour, cornmeal, etc.

Dust - To sprinkle food usually with sugar, flour, seasonings or bread crumbs.

E

F

Fillet - Boneless fish or meat sliced into ling strips.

Flake - To separate foods (like cooked chicken) into small, flat pieces.

Fold - To combine delicate ingredients such as whipped cream or beaten egg whites with other foods by using a gentle, mixture, slide across the bottom of the bowl to bring some of the mixture up and over the surface.

Freeze - To store food at a temperature below 32ºF; used as preservation method.