Cooking Glossary

Dash
A very small amount, less than 1/8 of a teaspoon.
Deep-fry
To cook food by completely immersing in very hot fat.
Deglaze
To add a liquid (such as wine, stock or water) to the bottom of a pan in order to dissolve the caramelized drippings so that they can be added to a sauce, for added flavor.
Dice
To cut food into cubes smaller than 1cm.
Dollop
An imprecise measurement, roughly a heaped tablespoon.
Drawn butter
Melted butter
Dredge
To lightly coat food (typically with flour, cornmeal or breadcrumbs) that is to be pan fried or sauteed.
Drippings
The natural juices and fat that drips from roasted meats.
Dusting
To sprinkle with sugar or flour.