Cooking Glossary Home . Contents . Index . Search . Glossary

* | 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 | * Can't find it? Suggest a glossary entry. Term Definition devein To remove the vein from the back of a shrimp. dice To cut food into small cubes about 1/4 inch or 5mm across. dill An annual, pungent herb, used in a variety of dishes and cuisines. divide, divided use as in, divide sugar, amount stated will be divided up to be used in different parts of the recipe. dollop An indeterminent measure of soft food, such as whipped cream, spooned onto a dish or other food. double boiler A two-pot arrangement where the lower pot contains simmering water and the upper pot nestles inside, allowing foods to cook gently without burning. drained and rinsed When cooking vegetables in order to get them to stay at that crisp-tender stage, drop into boiling water. When the vegetable, such as green beans, reaches the desired stage of doneness, drain the vegetable into a colander and quickly rinse with cool water. Return to the cooking pan, off the flame, and cover to keep warm. This will halt the cooking process. dredge To lightly coat food with flour, cornmeal, breadcrumbs, etc. before frying to help to brown the food. drippings The liquid and melted fat left from cooking meat in a pan. drizzle To slowly pour a fine stream of liquid over a dish. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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