Tuesday, 1 November 2011

COOKING TERMS – D

COOKING TERMS – D

Darne – A sliceor steak of a round fish cut through the bone.
Dash – Less than 1/8 teaspoon.
Deep-Fry – To cook in hot fat which is deep enough to completely cover the food.
Deglaze – To add liquid to the pan in which meat or other food was cooked. The liquid–usually broth or wine–is heated to loosen the browned bits left in the pan, and is often used as a base for sauce or gravy.
Degrease – To remove melted fat from the surface of liquid, usually by skimming with a spoon, refrigerating to solidify the fat, or by using a cup or pitcher designed to separate the fat from the liquid.
Dehydrate – To remove moisture from food by drying it slowly in the oven or in an electric or manual dehydrator.
Dessert Syrup - A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Devein – To remove the vein from the back of shrimp or to remove the interior ribs from peppers.
Devil’s-Food Cake - A chocolate cake made with a high percentage of baking soda, which gives the cake a reddish color.
Dice To cut food into equal sized cubes. The smallest vegetable dice is known as brunoise 2mm (1/12inch) the largest macédoine 1/2 cm (1/4 inch).
Dill – Also known as dill weed. Dill is an annual herb which grows to a height of about 3 feet. Fresh or dried, dill is used as a flavoring for a variety of dishes, including meat, vegetables, salads, and sauces.
Dilute – To make a sauce or stock weaker by adding more liquid.
Docking - Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Dollop – A spoonful of soft food, such as mashed potatoes or whipped cream. It may also mean a dash or “splash” of soda water, water, or other liquid if referring to liquid.
Dot – To scatter bits of an ingredient (usually butter) evenly over the surface of another food.
Dough – A mixture of flour, liquid, and other ingredients. Dough is too thick to pour but thick enough to roll out or work with hands.
Drained Weight - The weight of solid canned fruit after draining off the juice.
Drawn butter – Also known as clarified butter. Unsalted butter which has been melted and skimmed of milk solids.
Dredge – To coat food with a dry mixture (usually seasoned flour, plain flour, crumbs,  or sugar), either by sprinkling, rolling, or shaking the food in a bag with the flour or other ingredients.
Drippings – The juices or liquified fats left in a pan after cooking meat or other food.
Drizzle – To pour a thin mixture, such as melted butter or thin icing, over food in a very fine stream.
Drop Batter – A batter that is too thick to pour but will drop from a spoon in lumps.
Dropping consistency – the consistency that a cake or pudding mixture reaches before being cooked.  It tends to be fairly soft (but not runny) and should drop off a spoon in aroung five seconds when tapped lightly on the side of a bowl.
Dry heat cooking – Cooking without the addition of liquid. Examples include grilling, broiling and panfrying. Used for tender cuts or less tender cuts that have been marinated.
Dumpling – 1) Large of small amounts of dough usually dropped into a liquid mixture such as broth, stew, or fruit. 2) A fruit or fruit mixture encased in sweet dough and baked.
Dusting – To sprinkle lightly, often with flour, sugar, or icing/confectioner’s sugar.
Dutch oven – A heavy pot with a tight-fitting cover.
Dutch Process Cocoa -Cocoa that has been processed with an alkali to reduce its acidity.

No comments:

Post a Comment