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.