The International Gastronomical Must Have Reference Work

Copyright ©2005-2009 Jack Vanderwyk

D

Dacquoise (Fr.): a classic cake made of nut meringues layered with whipped cream or buttercream. There are many names for nut meringues and meringue-based desserts, succès, progrès, japonais among them, and the proportions, size and type of nut(s) used vary from one to another.

Dado (It.): stock cube. 

Dadolata di dentice marinato (It.): marinated cubes of sea bream.

Dadolata fritta di polenta e formaggio (It.): fried polenta & cheese cubes.

Dafina (Jew.): Sephardic version of cholent.

Daging masak Bali (Indon.): Balinesian beef dish, usually served with rice, vegetables and sambals.

Daging rendang (Indon.): Sumateran beef curry.

Daging semor (Indon.): beef cooked in mildly spiced, sweet and soya sauces, served with potatoes or rice.

Dagwood sandwich: named after Dagwood Bumstead, a character in the Blondie comic strip, this extremely thick sandwich is piled high with a variety of meats, cheeses, condiments and lettuce. 

Dahn far tong (Chin.): soup with egg.

Dahn min (Chin.): egg noodles.

Daignac (Fr.): a tiny village and commune near the town of Branne in the Entre-deux-Mers district of the Gironde, making mostly white wines. 

Daikon: a long, white vegetable of the radish family, also known as mooli. It's crunchy, with a mild peppery flavour, similar to watercress. Unlike other radishes it's as good cooked as it is raw. In Chinese and Japanese cookery it's used for vegetable carving as well as cooking. Daikon is sometimes available in larger supermarkets, but you're more likely to find it in Asian or Caribbean food shops.

Daikon sprouts: these have a pungent, peppery flavor that works wonders for otherwise bland salads and sandwiches. They're too delicate to cook, so always serve them raw. A.k.a. kaiware, radish sprouts, tsumamina, and clover radish.

Daino (It.): fallow deer, usually grilled or roasted, often after marinating in red wine.

Daiquiri: a cocktail made with rum, lime juice and sugar. Some daiquiris are made with fruit, the mixture being pureed in a blender. Frozen daiquiris are made either with crushed ice or frozen fruit chunks, all processed until smooth in a blender. 

Dal (Ind.): (1) the Hindi term for dried peas, beans, and lentils; legumes. (2) dal is also the word for the spicy dish made with lentils, tomatoes, onions and various seasonings. It is often puréed and served with curry.

Dala' mahshi (Ind.): stuffed breast of lamb, exquisite served with vegetables or accompanied by a pyramid of extra stuffing. Middle Eastern fruit and meat dish, possibly inspired by ancient Persia. 

Dalma (Rus.): chopped lamb, rolled in grape leaves; meat or fish with millet in cabbage rolls. 

Dame blanche (Fr.): litterally “white lady”. Traditional dessert made with vanilla icecream, hot Belgian chocolate sauce, advocaat (Dutch egg liqueur), whipped cream and wafers.

Damier (Fr.): checkerboard; arrangement of vegetables or other ingredients in alternating colors like a checkerboard; also, a cake with such a pattern of light and dark pieces. 

Danablue: see Danish blue.

Dancy orange: see Mandarin.

Dancy tangerine: a common variety of tangerine that has a thin rind, which is deep reddish-orange in color, smooth and easily peeled. It is small in size in comparison to some of the other varieties. Its flesh is dark orange with a rich, sweet flavor that has a hint of spiciness to it. The Dancy contains a fair amount of seeds and does not hold well after maturity.

Dandelion: commonly considered a weed, dandelions provide excellent salad leaves when they're young (larger, older leaves become bitter). They grow wild all over Europe, the US and Asia. If you pick your own, do so early in the year - in the spring when the leaves are small and sweet, before the flower forms. Take care though, because they may have been chemically sprayed and if so should be avoided. Also avoid picking dandelions by the roadside as they will have absorbed petrol fumes. In some parts of Europe, cultivated varieties are available that have longer, more tender leaves. 

Danish blue: drum or block shaped creamery, blue cheese made from cow's milk. Danish blue has a sharp, almost metallic taste, salty bite and feels very creamy in the mouth. The white interior contrasts with blue-black mould, which is rather gritty and salty. Danish blue is used as a table cheese and is very good in salads. This cheese is also known as Marmora.

Danish ham: a boneless, honey-cured ham.

Danish pastry: sweet bread made by rolling and folding butter into a yeast dough. 

Danziger Goldwasser (Ger.): this full-bodied liqueur is flavored with caraway seed, orange peel and spices. Its name, which translates as "gold water from Danzig," comes from the fact that it has minuscule flecks of gold leaf suspended in it. The gold leaf is harmless to drink. 

Dao (Port.): red and white table wines produced in the Dao river valley in the town of Viseu in Portugal; they are full-bodied, deep in color, and made from the same grape varieties as port.

Daoud Pasha (Turk.): meatballs (beef or lamb) with onion, carrot and pine nuts. Served with riz bi sh’areh. This dish carries the name of a Turkish pasha who lived in Lebanon and was very fond of these meatballs. 

Darne (Fr.): a rectangular portion of fish filet; also a fish steak, usually of salmon. 

Dariole (Fr.): also known as a madeleine tin, this is a small steep-sided metal mould about 8cm (3.2in) tall, with flared sides (narrower at the bottom than at the top). It's used for individual servings of all kinds of sweet or savoury dishes including pastries, mousses, jellies, timbales or portions of rice or potatoes. Castle pudding is a classic dessert that's always made in a dariole mould.

Darjeeling: expensive black tea from the foothills of the Himalayas. Often blended with lower quality tea.

Dark: coffee roasting term meaning dark brown beans with a shiny surface; equivalent to espresso or French roast.

Darphin (Fr.): shredded potatoes that have been formed into a flat round pancake and sauteèd in oil, then baked.

Dartois (Fr.): puff pastry rectangles layered with an almond cream filling as a dessert, or stuffed with meat or fish as an hors-d'oeuvre. 

Dash: a food measurement equal to a scant 1/8 of a teaspoon.

Dashi (Jap.): a mainstay of Japanese cuisine, dashi is a stock base made from kombu, which is dried kelp, and flakes of dried bonito (katsuobushi). Instant dashi (various types are sold under the general name of dashi-no-moto) is in concentrated form, requiring only to be dissolved in water.

Date: widely grown in Arab countries, the date is the fruit of the date palm. Dates are sweet and rich with a chewy, sticky texture. Fresh dates are plump and dark brown with a glossy sheen. Dried dates look very similar and it can be hard to tell the difference if you buy them packaged. Dried dates are often coated in syrup to keep them soft and sticky. As dates are harvested in late autumn and early winter, this is when the best selection is available in the shops and they're more likely to be fresh. Fresh or dried, they keep really well - for at least a few months in a cool, dark cupboard. They also freeze well. There are hundreds of varieties, but degelt noor from North Africa and the Middle East is the most plentiful. Medjool are large, deep-red coloured dates, usually from Jordan or California. They're expensive but worth it for their delicious toffee-like taste. You can buy clusters of dates still on the stem or packaged in boxes - stoned or with the stones still in. Buy stone-in dates for the best flavour. Eat them as a sweet snack, or chop them up and scatter them on your cereal in place of sugar or honey. Chopped up they can also be added to cakes, biscuits and desserts. They're delicious served with cheese or as an after-dinner treat. North African cuisine makes varied use of dates, notably in tagines and sweet couscous dishes.

Datte (de mer) (Fr.): date (date-shaped prized wild Mediterranean mussel). 

Datteri di mare (It.): date shells.

Datteri secchi (It.): dried dates.

Daube (Fr.): a stew, usually of beef lamb, or mutton, with red wine, onions, and/or tomatoes; specialty of many regions, particularly Provençe and the French Atlantic coast. Once the meat is cooked, the braising liquid is thickened, then reduced and served with the meat and vegetables. A daube usually refers to a piece of beef cooked this way.

Dau miu (Chin.): the Cantonese name for "pea shoots", the thin, delicately crisp tendrils (or vines), plus the uppermost leaves, of the green pea plant. Dau miu has a flavor that's a cross between peas and spinach, with a soupcon of watercress. Refrigerate in a plastic bag for no more than a day or two-pea shoots are best used the day of purchase, Wash just before using. Dau miu can be used fresh in salads, or added to a stir-fry at the last minute.

Daumont, à la (Fr.): a large fish garnished with quenelles, roe, mushrooms, and crayfish, served with Nantua sauce.

Daun salam (Indon.): Indonesian bay leaf. 

Dauphin (Fr.): cow's-milk cheese shaped like a dauphin, or dolphin; from the North. 

Dauphinoise, à la - (Fr.): to cook something 'à la Dauphinoise' means to bake it in a slow oven with cream and garlic. A gratin dauphinoise is a classic dish of thinly sliced potatoes cooked in this way - with garlic, cream, milk, butter and often gruyère cheese - rich, but very delicious! Serve it as an accompaniment to meat or vegetable dishes.

Daurade (Fr.): sea bream, similar to porgy, the most prized of a group of ocean fish also known as dorade. 

Daurade royale (Fr.): gilthead bream (Sparus aurata).

Day part: the time of day when a specific kind of meal is served. Breakfast, lunch and dinner are all day-parts. Most of the restaurant staff work one or two day parts.

DCV: Dress-code violation. See Dress-code. 

Débarrasser (Fr.): a hospitality term meaning 'to clear away'. See Commis débarrasseur. 

De-beard (Fr.): to remove the beard from the mussels. 

Décaféiné or déca (Fr.): decaffeinated coffee. A beverage brewed from ground coffee beans that have been processed to remove the caffeine. Since coffee beans naturally contain caffeine, the beans are processed with steam and with the use of filters, almost 98% of the caffeine is removed, leaving a small amount of caffeine remaining in all types of decaffeinated coffee. Also: decaf. 

Decant: to pour a liquid from its original bottle into a glass container such as a crafe, decanter or jug. This process allows you to separate the wine from any sediment that has settled in the bottle, and allows it to 'breathe'. Most wines on the shelves today, however, have no real need for decanting. The winemaking process ensures the wine is thoroughly clarified (even if it may mean stripping the wine of some of its flavor) before it is bottled, by a process of fining (passing egg whites, bentonite clay or other unsavoury substances through the fine to collect solid matter) and mechanical filtration. Although these wines are often best served from the bottle (after all, you've paid for the label), many others still benefit from decanting. Wines that have aged in bottle, typically red wines rather than white, will generally throw a sediment by perhaps ten years of age or more. Not only is this sediment displeasing to the eye, it can also be quite unpleasant in the mouth. More than any other wines, these are the ones that deserve decanting. Young wines also benefit from decanting, although the aim is not to take the wine off its sediment (there is rarely any such sediment in young wines), but rather to aerate the wine. The action of decanting itself, and the large surface area in contact with the air in the decanter, alters the wine, softening its youthful bite and encouraging the development of the 

more complex aromas that normally develop with years in bottle. For this reason even inexpensive wines plucked from the shelves of the local supermarket can benefit from decanting, if a first taste reveals a tannic, grippy, youthful structure. 

How to decant wine? Simply pour the wine into any suitable receptacle with minimal fuss.

First, take the wine from where it has been stored, hopefully lying on its side in a suitably cool, dark environment. If you suspect a considerable amount of sediment, as may occur with older wines, it's advisable to stand the bottle upright for a day or so prior to decanting, thus allowing the sediment to fall to the bottom of the bottle. When the time comes to decant the wine, assemble the few things you will need. These are corkscrew and bottle (obviously), together with a suitable receptacle, which does not have to be anything fancy, a simple carafe will do, together with a suitable source of light. I use a small candle, as shown here, but a small torch or anything similar will do. Now, remove the entire capsule from around the neck of the bottle, using a knife or other implement. It's important to remove the whole capsule, and not just the top, as you need to have a clear view into the neck of the bottle whilst decanting. This is so that you can observe the wine coming through the neck for sediment. To enhance your view of the wine in the neck, position the light source shining through the neck from behind. Once done, you are ready to pour. Hold the receptacle in one hand and the bottle in the other, and with a smooth and steady action, pour the wine into the decanter. Don't rush when decanting, rather use a gentle, steady movement, to avoid disturbing the sediment in the wine. Keep the neck of the bottle over the light source, so that you can observe for an arrowhead of sediment moving into the neck of the bottle. This is your cue to stop pouring. If you've done it all correctly, this should be the end result. A full carafe or decanter of clear wine, with just half a glass or so of sediment-laden wine remaining. This remaining portion makes a great addition to the gravy, should you be decanting the wine as an accompaniment to a roast dinner. Don't fret too much if you haven't achieved a crystal clear pour, as a small amount of very fine sediment is not a great concern - as long as the large, unpalatable pieces have been removed.

Decanter: narrow-necked glass bottle or jug, usually with a glass stopper, used for storing fortified wines, wines and spirits.

Deckel (Butch.): a cut of beef that refers to the piece of meat that is over the shoulder of the steer.

Deck oven: a variant of the conventional oven, in which the heat source is located underneath the deck or floor of the oven and the food is placed directly on the deck instead of on a rack. 

Décortiqué(e) (Fr.): shelled or peeled.

Découpes (Fr.): cuts (poultry). 

Deep-dish: a term usually referring to a sweet or savory pie made either in a deep pie dish or shallow casserole, and having only a top crust. 

Deep fat thermometer: see Candy thermometer.

Deep flan tin: a round or square metal baking tin with fluted straight sides at least 3cm deep, flan tins are available in a range of sizes. They often have a removable base (loose-bottomed) to make it easier to release the cooked flan. Flan tins are used for baking sweet and savoury dishes including tarts, quiches and flans.

Deep-fried tofu: there are a number of forms of deep-fried tofu which need to be first simmered in boiling water to remove excess oil. In Japan, the thin deep- fried tofu needs to be simmmered twice, first for a couple of minutes and then, in a change of water, for about 10 minutes, discarding the water each time. The thick deep-fried tofu needs to be simmered only once, after which it is pricked all over with a toothpick or sharp fork so that it better absorbs the flavour of the broth it is to be cooked in. Deep-fried tofu adds a rich, 'meaty' taste to vegetarian soups and simmmered dishes.

Deep fryer: a piece of kitchen equipment used for deep-frying food items in hot oil or fat. 

Deep-frying: cooking method that requires that the oil be deep enough to completely surround the food being cooked. If not using a special deep fryer I recommend using a wok as it needs less oil to achieve the required depth than a straight-sided pan. Because of its curved shape, the same amount of oil will give at least twice the depth in a wok as it would in a large frying pan. Any pan in which deep-frying is done should never be more than half full of oil. The greater depth of a wok also ensures there is less danger of the oil overflowing and igniting. Limit the amount of food added at any one time, as too much will lower the temperature of the oil and will result in greasy food. Always drain fried foods on paper towels to blot excess oil. 

Deep frying basket: a small wire utensil in which food is contained for deep-frying. Fried foods can be lifted out of the fat all at once in this utensil. 

Deer meat: see Venison.

Defat: a term of reference that means to skin oily finfish so that the fat layer under the skin is also removed.

Defrost: thaw.

Defrost system: refrigeration system for a freezer consisting of a blower evaporator coil, heating unit, and controls. Electric type employs heating elements; hot gas type uses heat exchanger to remove frost from the coil and allow condensate to flow to the drain pan under the coil.

Déglacer (Fr.): see Deglaze.

Deglaze: to add wine, stock or other liquid to a hot pan or roasting tin in which food has been roasted or sautéed. Use a wooden spatula to scrape all the tasty bits sticking to the bottom and sides of the pan and stir them into the juices. Reduce the liquid slightly and serve it with the food as a sauce or gravy.

Degorement: a wine term that describes the removal of lees (dead yeast cells) from champagne bottles. Lees are left behind after the completion of the second fermentation process, and are removed by freezing the neck of the bottle using a brine solution. The bottles’ seal is then removed, allowing lees to 'pop out' in a frozen form.

Degorge: to sprinkle vegetables with salt to eliminate water. To add cornmeal to water and soak crustaceans in order that they will eliminate the sand in their shells.

Degrassier (Fr.): to skim away fat from the surface of the liquid such as a stock or sauce.

Degrease: see Degrassier.

Dégustation (Fr.): tasting or sampling of food or wine from a menu. Many dishes or drinks are offered in small portions.

Déhanché (Fr.) (Butch.): full loin without rump (beef).

Dehydrated food: food that has been preserved by dramatically reducing the moisture content. Also known as dried food.

Déjeuner (Fr.): lunch. 

Delayer: culinary term meaning to dilute.

Delestage (Fr.): a technique of gently extracting color and structure from the fruit rather than the customary pump over method. Also referred to as “rack and return”.

Delicate: a secondary coffee taste sensation characterized by fragile sweet-subtle sensation just past the tip of the tongue. Caused by the lowest possible combination of sugars and salts that still produce a sweet cast to the taste, a combination easily broken up by other taste sensations. Typified by a washed New Guinea arabica coffee.

Delicatessen: business that sells fresh, smoked, prepared and chilled ingredients. 

Delice des Fiouves (Fr.): this cheese is made only in the Doubs region of France. It can only be eaten in the autumn as the milk comes from summer grazing. This cheese has a round shape and the period of ripening is about three to four weeks. Its pâte is soft and supple and the rind is washed regularly with whey, which gives the cheese a delicate taste of infinite softness.

Deli knife: designed for thick sandwiches, this knife is made to cut easily and quickly through a variety of sandwich ingredients. The deli knife is manufactured with a carbon steel, offset blade allowing for ease of slicing and handling, as the offset keeps the hand holding the knife, up and away from cutting boards or counters as the blade is pushed downward through thicker than average sandwiches. The offset makes the knife handling easier to control and better positioned as the full length of the blade can be positioned so it is horizontally parallel with the cutting surface. Deli knives are available in several different lengths, the most common being 8 inches. Since the blade contains a slight serration, it easily releases resistance as it cuts through foods, resulting in less food being pulled out and away from the thicker, deli-style sandwiches.

Deli meat: fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef. The meats are generally available as loaves, canned, sliced, or prepackaged vacuum packed portions and are most often served on sandwiches and hors d'oeuvre trays. This meat category is also known as cold cuts or luncheon meat.

Delizie al formaggio (It.): cheese delights.

Delmonico potatoes: named after the 19th-century New York restaurant of the same name whose owner/chef created this dish. It consists of cooked and creamed diced (or mashed) potatoes topped with grated cheese and buttered breadcrumbs, then baked until golden brown. See Delmonico steak.

Delmonico salad: salad with herring, tongue, potatoes, apples, beetroot, parsley, and French dressing. See Delmonico steak.

Delmonico steak: the meaning of a Delmonico steak has changed over the years and from place to place. Depending on the place, the name today is regularly used as a synonym for a club steak, a New York strip steak, a boneless rib-eye steak, and several other cuts. This is unfortunate because the name originally applied to a very rare, tender and tasty steak that became world-famous in the 19th Century. The Delmonico restaurant in New York City was a luxury restaurant that was open from 1835 to 1881. Under the direction of French chef Charles Ranhofer (1936-1899), the restaurant set the standard for gourmet food. The restaurant’s Delmonico Steak was a tender strip of boneless top loin. It originated between 1840 and 1850 as the house cut at Delmonico's Restaurant.

De maison (Fr.): refers to homemade or made to the establishments’ own recipe.

Demeltorte (Aus.): a pastry filled with candied fruit, from Demel's Cafe in Vienna.

Demerara sugar: this pale-coloured and mild-tasting raw cane sugar is named after its place of origin - Demerara, in Guyana - but it's now imported from various other places such as Jamaica, Malawi and Mauritius. It has large sparkling golden crystals and a crunchy texture.

Traditionally used to sweeten coffee, it's perfect for sprinkling but can also be used for baking, particularly in things that need extra crunchiness such as crumbles, cheesecake bases, flapjacks and biscuits. You can also buy fine demerara sugar, which is better for cake baking. Keep it stored in an airtight container somewhere cool and dry to prevent the crystals from going hard.

Demi (Fr.): half; also, an 8-ounce (250 ml) glass of beer; also, a half-bottle of wine. 

Demi-chef aboyeur (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen that is responsible for timing the preparation of a table's order so that all of the various components from the different stations are completed at exactly the same moment. 

Demi-chef boulanger (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen that does the butchering. 

Demi-chef boucher (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen that bakes the bread. 

Demi-chef charcutier (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen that is in charge of curing, smoking and processing pork. 

Demi-chef (Fr.): see Demi-chef (de partie).

Demi-chef chocolatier (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen that makes the chocolate and decorates desserts with it. 

Demi-chef communard (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen that prepares the food for the kitchen staff.

Demi-chef de bain-Marie (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen that keeps warm prepared soups, sauces and vegetables.

Demi-chef de garde (Fr.): first assistant to the duty chef.

Demi-chef de nuit (Fr.): first assistant to the night chef. 

Demi-chef (de partie) (Fr.): a chef who has completed an apprenticeship or has an equivalent qualification. Although his “title” is demi-chef de partie, his function may be demi-chef boulanger, or any other partie in the brigade system. 

Demi-chef de rang (Fr.): in a modified brigade system a waiter that works under a chef de rang. The largest group of these workers take customers’ orders, serve food and beverages, prepare itemized checks, and sometimes accept payment. Their specific duties vary considerably, depending on the establishment. They may recommend certain dishes and identify ingredients or explain how various items on the menu are prepared. Some prepare salads, desserts, or other menu items tableside. Additionally, they may check the identification of patrons to ensure they meet the minimum age requirement for the purchase of alcohol and tobacco products. They supervise the commis de rang and commis débbarasseurs. See also: maitre d’hotel, and gérant.

Demi-chef entremetier (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen that is in charge of vegetables, pasta, and foods made of flour, eggs and cheese. He supervises the potager. 

Demi-chef friturier (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen that is responsible for deep fried foods. 

Demi-chef froitier (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen that specialises in cold savoury dishes. 

Demi-chef garde-manger (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen that is in charge of the cold pantry, from which issues forth hors d'oeuvres, salads, garnishes, and other cold preparations. He also supervises the froitier and the boucher. 

Demi-chef glacier (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen that makes the ice cream and prepares ice cream desserts. 

Demi-chef grillardin (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen that does the grilling. 

Demi-chef hors d’oeuvrier (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen that prepares hors d’oeuvres. 

Demi-chef pâtissier (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen that is in charge of all basic desserts, hot desserts, cold desserts, frozen desserts and hot and cold pastries. 

Demi-chef poissonier (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen that takes care of fish, shellfish, etc. 

Demi-chef potager (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen that makes soups. 

Demi-chef rôtisseur (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen that is responsible for meats and roasts, in the oven and on the spit. 

Demi-chef saucier (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen is responsible for making the fish, sautéed dishes, stews, hot hors d'oeuvres, hot entrees and sauces. 

Demi-chef tournant (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen that can fill in at any station should the cooks become backed-up during service, or should someone not show up to work.

Demi-chef trancheur (Fr.): demi-chef de partie in a brigade system, assistant to the head of the partie (station) in the kitchen that cuts and carves meat and fish that is cooked as a whole.

Demi-deuil (Fr.): in half mourning; poached (usually chicken) with sliced truffles inserted under the skin; also, sweetbreads with a truffled white sauce. 

Demi-espagnole (Fr.): see Demi-glace.

Demi-glace (Fr.): concentrated beef-based sauce lightened with consommé, or a lighter brown sauce. It's made from a reduction of clear stock and sauce espagnole - stock that has been thickened with a roux, diced vegetables and tomato purée - and is the basis for classic sauces such as Madeira, Diane and reform sauce. As an easier alternative for home cooking, you could use a good quality homemade beef stock that has been boiled and then reduced. Add a splash of Madeira or sherry for flavor.

Demi-porc avec tête et panne (Fr.) (Butch.): pork side with head, lard and kidney.

Demi-porc coupe bretonne (Fr.) (Butch.): pork side britain cut.

Demi-porc coupe c.e.e. (Fr.) (Butch.): pork side e.e.c. cut.

Demi-rosbif (Fr.) (Butch.): loins and best end neck, excluding chumps (lamb). 

Demi-sec (Fr.): (1) distinctive type of sweet champagne; (2) usually refers to goat cheese that is in the intermediate aging stage between one extreme of soft and fresh and the other extreme of hard and aged.

Demi-sel (buerre) (Fr.): lightly salted (butter). 

Demi-tasse (Fr.): small cup; after-dinner coffee cup. 

Demoiselle de canard (Fr.): marinated raw duck tenderloin; also called mignon de canard.

Demoiselles de Cherbourg (Fr.): small lobsters from the town of Cherbourg in Normandy, cooked in a court-bouillon and served in cooking juices. Also, restaurant name for Breton lobsters weighing 300 to 400 grams (10 to 13 ounces). 

Dendeng ati (Indon.): fried beef liver.

Dendeng belado (Indon.): crispy spicy beef slices.

Dendeng pedas (Indon.): hot fried beef.

Dendeng ragi (Indon.): coconut beef.

Dendeng sapi (Indon.): beef jerky.

Dende oil: see Palm oil.

Dentelle (Fr.): lace; a portion of meat or fish so thinly sliced as to suggest a resemblance. Also, large lace-thin sweet crêpe. 

Dent, denté (Fr.): one of a generic group of Mediterranean fish known as dorade, similar to porgy. 

Dentice (It.): sea bream, snapper.

Denti di cavallo (It.): literally "horse's teeth"; an industrial pasta shape similar to rigatoni but smaller. 

Dents-de-lion (Fr.): dandelion salad green; also called pissenlit.

Dents-de-loup (Fr.): the name given in France to several kinds of decorative motif used in the presentation of dishes: (1) slices of sandwich bread cut into triangles and fried in butter or oil. These triangles are used to garnish a number of different dishes. (2) Triangles cut out of strips of jelly. These are used to garnish cold dishes. 

Denver sandwich: also called a Western sandwich, this classic consists of an egg scrambled with chopped ham, onion and green pepper, sandwiched with two slices of bread and garnished with lettuce. 

Depouillage (Fr.): to skim the surface of a cooking liquid, such as a stock or sauce. This action is simplified by placing the pot off-center on the burner and skimming impurities as they collect at one side of the pot.

Dermason bean: see Whit bean.

Dés (Fr.): diced pieces. 

Desalting: the removal of salt from foods. Food is soaked in cold water or washed under running water to dissolve the salt.

Descaling fish: removing the scales from a fish is best done by first cutting off the fins and then holding on to the tail and scraping away the scales the 'wrong' way - from tail to head with a large knife. This tends to be a messy job because the scales often fly about, so it's best to do it in a carrier bag. 

Desco (It.): table, dining table.

Desiccation: process of drying an ingredient thoroughly.

Désossé (Fr.): boned out. 

Dessert (Fr.): the final course at the conclusion of a meal.

Dessert cart: cart with several shelves for display and serv-ing of desserts. May be equipped with mechanical or ice-refrigerated cold pan or plate and with transparent domed cover.

Dessert wine: a sweet wine, usually served alongside a dessert. Varieties include Noble Rot, Auslese, Sauternes and Spätlese Sauternes.

Detergent dispenser: device mounted on a dishwasher or sink for storage and dispensing of liquid detergent or mixture of powdered detergent and water into the wash tank of the unit through the pump manifold or incoming water line. Some units are equipped with control device, electrically operated, to detect detergent strength in tank.

Deterioration: chemical changes that may occur in oils and fats during storage, resulting in poor color and flavor. Oxidation is caused by exposure to air, and accelerated by high temperature and strong light. Hydrolysis is caused by exposure to water, and accelerated by high temperature and microbiological agents such as molds and yeasts.

Devein: to remove the gritty, grey-black vein running down the curved top of the shelled shrimp by slitting the top of the shrimp open and pulling it out.

Devein knife: a kitchen utensil that is used to remove the large vein that runs down the length of a shrimp. A fork can be inserted in the back of the shrimp to pull out the vein or a deveining knife can be used to cut a slit down the length of the shrimp. This tool is inserted at one end of the shrimp and then pushed up through the entire body to remove the vein and the shell at the same time.

Developed: describes a wine that has changed in taste and bouquet, often over time.

Deviled: meat marinated in a spicy, slightly sweet sauce.

Deviled ham: a dip or sandwich spread made with chopped ham, sour cream, and various seasonings.

Devil's food cake: a light-textured chocolate layer-type cake with a deep reddish brown color. The cake generally has more baking soda, a stronger flavor, and a darker color than regular chocolate cake. Devil's food cake was the favorite dessert of the early 1900s.

Devil's tongue noodles: made from the starch of the devil's tongue or devil's taro (Amorphophallus konjac). Shirataki, as they are known, are a feature of the traditional Japanese dish, sukiyaki. The starch is also made into a greyish, speckled slab with a jellyish consistency called konnyaku. It is sold, not unlike bean curd, in tubs of water by Asian food suppliers. Added to braised dishes and soups, it is noted as a texture rather than a flavour ingredient.

Devon Blue: an unpasteurized, vegetarian cheese from England. The natural rind is firm and smooth with a gray-brown crust.

Devon cream: see Clotted cream.

Devonshire tea: English style afternoon tea, comprising scones, clotted cream and jam.

Dewberry: these are similar to blackberries, only they're smaller.

Dfeena (Arab., Jew.): in this dish eggs are cooked in their shells in the midst of a combination of beef, potatoes and chick peas or haricot beans. The eggs, served with the other casserole ingredients, are opened by each person at the table. A very rich and filling Egyptian specialty,

this dish was particularly popular as a Sabbath meal in orthodox Jewish circles, since it could be prepared on Friday, left to cook gently overnight and eaten at lunch time on Saturday.

Diable (Fr.): devil; method of preparing poultry with a peppery sauce, often mustard-based. Also, a round pottery casserole. 

Diablotins (Fr.): see Diblotins.

Diagonal slicing: a useful technique to know when the ingredient is thin and you want the slices to look broad. Lay the ingredient flat on the board and make a diagonal cut at the top edge. The flatter you angle the knife or cleaver, the broader the slice will be. Useful for slicing thin cuts of meat, it is also an effective and attractive way to cut asparagus, spring onions (scallions), carrots and cucumbers.

Diamantini (It.): small, diamond shaped pasta.

Diavolillo (It.): the super hot chili from Abruzzo and Molise. Diavolillo nearly defines the cooking of these two regions. Since Abruzzo and Molise are fond of spicy food, you'll find minced chili infusing in local olive oil, ready to pour on soups, marinades for meat or poutry, and most commonly to sauce spaghetti: spaghetti al diavolillo is a signature dish of the area. 

Diblotins (Fr.): litterally “little devils”. Slices of baguette, topped with a thick béchamel sauce and cayenne pepper, briefly browned under broiler. Also known as diablotins. 

Diblotins à la Normande (Fr.): triangles made from mixture of Camembert, butter, plain flour, rice flour, milk, salt and cayenne pepper, cooled and stiffened, egged and breadcrumbed, and deep fried.

Diblotins d’epicure (Fr.): Diblotins topped with a mixture of Rocquefort, butter, chopped walnuts and cayenne pepper, briefly browned under broiler. 

Dicing: a fine texture square cut, between cubing and mincing. Slice, then cross cut into dice.

Dicing machine: bench-mounted hand- or motor-driven two-operation machine that first forces food through a grid network of knives in a square pattern and then slices the food the same length as the side of the square. May be attached to food mixing or cutting machine. Also called dicing attachment or cubing machine.

Die: the plate in a meat grinder through which foods pass just before a blade cuts them. The size of the die's opening determines the fineness of the grind. Kebab needs a finer die than normal ground round.

Dieppoise (Fr.): Dieppe style; usually white wine, mussels, shrimp, mushrooms, and cream.

Digestif (Fr.): general term for spirits served after dinner; such as Armagnac, Cognac, marc, eau-de-vie. 

Digestive biscuits: these British crackers are similar to American Graham crackers, only they're more crumbly and less sweet. They're often crushed into crumbs and used to make pie crusts.

Digestivo (It.): liqueur.

Dijon (Fr.): a French prepared mustard made in the Dijon region from black or brown mustard seeds, blended with salt, spices and white wine or verjuice; has a clean sharp, medium-hot flavor, yellow-gray color and creamy texture.

Dijonnaise (Fr.): Dijon style; usually with mustard. 

Dill: anethum graveolens. This herb has won favour in cuisines as diverse as Mediterranean, Scandinavian, Russian and Iranian, both the seeds and feathery leaves being used. Although it originated in Asia, its use in Asian cooking is not widespread. 

Dill pickle: salty baby cucumber, pickled with dill seeds.

Dilute: to make a food less concentrated or strong by adding liquid.

Dim sum: (Chin.): literally, this means 'dot heart' or 'touch the heart'. It takes in all the small, tempting, steamed or fried mouthfuls served with numerous cups of steaming hot tea at those long brunches called yum cha ('drink tea') which Chinese people have made a way of life. Sometimes served from trolleys that are wheeled around the dining room, dim sum comprises a variety of small steamed or deep-fried dumplings with different fillings, but also other tasty morsels such as steamed spare ribs, rice in lotus leaves, stuffed peppers, fried whole prawns and steamed or fried meat or vegetable buns.

Dinde (Fr.): turkey hen. 

Dindon(neau) (Fr.): turkey (young turkey). 

Dîner (Fr.): dinner; to dine. 

Dîner-dansant (Fr.): a social event where seeing and being seen is more important than the food and dance part. People arrive dressed in elegant clothing and give each other bises (kisses on the cheek, a French style of greeting) and handshakes. A master of ceremonies takes the microphone and asks everyone to acknowledge the entry of new couples. Everyone sits at tables, self-consciously making small talk. Couples dance under strobe lights to slow love songs, Strauss walzes or big band music. All the guests are acting like civilized people, which is precisely the point. The mimesis is in large part, and in sharp contrast to some compulsive and unrationalized Platonic conception, a deliberate reflexive process, seeing oneself as another, catching oneself in the future, maintaining the distance of the spectator even as one is acting the part. The invitation is a performance of Frenchness and a rehearsal for it, with all the entailments each of these terms implies. It is half wish, half realization, half serious, half gentle mockery. The confidence of youth is in contrast to the older generation, who hold themselves back and sit awkwardly in full dress, leave the dîner-dansant early if they attend at all, and who are certainly not seen on the dance floor. If people (even French people) are imitating ancient French culture at these events, the point is that they know this full well and are doing so deliberately. The performance is creative, not yet congealed into artifice or dead metaphor, into a ritual carried out for reasons its enactors have long since forgotten. Which of course doesn’t mean that they are not having a good time. 

Dinner jacket: (1) a man's dress jacket, usually black with satin or grosgrain lapels, worn for formal or semiformal occasions. Also called tux or tuxedo. (2) a complete outfit including this jacket, trousers usually with a silken stripe down the side, a bow tie, and often a cummerbund.

Dinner party: an evening party at which dinner is served. A dinner party could be informal, with a few people, or formal, in which case some kind of evening dress is usually required. George Carlin said, “At a formal dinner party, the person nearest death should always be seated closest to the bathroom.” 

Diot (Fr.): pork sausage cooked in wine, often served with a potato gratin; specialty of the Savoie. 

Dip: (1) to immerse food for a short time in a liquid or dry mixture; (2) a thick creamy sauce or condiment, served hot or cold, to accompany raw vegetables, crackers and potato chips. 

Diples (Greek): a deep-fried pastry made from thin strips of sweet dough tied, folded, or twisted into bows or loops and deep-fried, then dipped in a honey syrup and topped with chopped nuts. 

Diplomat pudding: this cold, molded dessert consists of alternating layers of liqueur-soaked ladyfingers (or sponge cake), jam, chopped candied fruit and custard (sometimes combined with whipped cream). Diplomat pudding is usually garnished with whipped-cream rosettes and candied fruit. 

Diplomat sauce: a fish stock-based velouté enriched with cream, brandy, lobster butter and truffles. It's generally served with fish and shellfish. 

Direct heat: a method of heat transfer in which heat waves radiate directly from a source to another item without a conductor in between. Examples of direct heat include grilling, broiling and toasting.

Dirty: descriptor of wine with undesirable odor from winemaking process, such as incorrect vinification techniques and/or improperly cleaned barrels.

Dirty rice: a Cajun specialty of cooked rice combined with ground chicken or turkey livers and gizzards, onions, chicken broth, bacon drippings, green pepper and garlic. The name comes from the fact that the ground giblets give the rice a dirty look but delicious flavor. 

Discrétion, à (Fr.): on menus usually refers to wine, which may be consumed--without limit--at the customer's discretion. 

Dish cart: cart for storage and dispensing of clean or soiled dishes. Usually of height to roll under counter or table top. 

Dish dispenser: a spring-activated devise which raises stacks of plates or loaded warewashing racks to service level position. May be built into another piece of equipment or free standing portable. Also available in heated units. 

Dish table: work surface with raised sides and end(s) having its surface pitched to a built-in waste outlet, adjoining a sink or warewashing machine. There may be a soiled table used for receiving, sorting, and racking ware, located at load end of the sink or washing machine, and a clean table at unload end for draining of rinse water, drying, and stacking ware.

Dishwasher: person that cleans dishes, cutlery, kitchen utensils and equipment.

Disjoint: to dismember a chicken before cooking by slicing the connective tissue and cartilage and twisting firmly until the pieces separate.

Disossato (It.): boned.

Dispenser: unit for storage and dispensing of beverages, condiments, food, and ware. May be insulated and refrigerated or heated. May be provided with self-leveling device. May be counter- or floor-mounted, stationary or mobile.

Dissolve: to disperse a solid food, especially in a liquid. For example, sugar or salt will dissolve when mixed with water. 

Distell, Marthe: the Cordon Bleu is a famous school of cooking in Paris and was founded in 1895 by Marthe Distell to teach the principles of French cuisine to the daughters of upper-class families. Today it attracts amateur and professional cooks from throughout the world. The term cordon bleu is probably derived from the blue ribbons worn by knights of the Order of the Holy Ghost, a chivalric order renowned for the excellence of its table. The ribbon was first used as a gastronomic order of merit by King Louis XV, who bestowed it on Mme du Barry's chef, a woman; and for many years, the decoration was given only to top-ranked female cooks.

Distillation: the process of separating the components in a liquid by heating it to the point of vaporization, then cooling the mixture so it condenses into a purified and/or concentrated form. In the making of liquor, this distilled product is called 'neutral spirits' because it has little flavor, color or aroma. 

Distallato (It.): liquor.

Distilled water: water from which all gases and minerals have been removed.

Ditali (It.): small tubes of pasta, well suited for vegetable soups. Also one of the shapes used to make spaghetti-os.

Ditalini (It.): small version of ditali pasta.

Divinity: fudge, made with brown or white sugar.

DOC: an Italian abbreviation for "Denominazione di Origine Controllata" or “Controlled Denomination of Origin” which is a certification given to wines. The initials D.O.C. are placed on wine labels of reserved wines to certify that the wine complies with the requirements established for specific production regulations as well as national and community legislation. This Italian wine classification system was created in 1963 and has greatly increased the quality of wine exports from Italy. The D.O.C. indicates the geographical location where the wine must be produced, that it has met the standards of grape variety, color, flavor, aroma, acidity, alcohol content, period of aging, and the maximum yield required by the producer for certification. Only wine adhering to these precise regulations can be labeled with the D.O.C. geographical indication.

DOCG: an abbreviation for Italian wines which refers to "Denominazione di Origine Controllata e Garantita" or "Controlled Denomination of Origin Guaranteed". This designation shown as D.O.C.G. on a wine label refers to a top ranking in the Italian wine rating system. Not only does this wine meet the D.O.C. requirements which are less strict, but it is also subject to more stringent controls and compliance for cultivation and processing procedures in order to be "Guaranteed." Wines receiving the D.O.C.G. designation have been certified for region, the harvest year of the grapes, and have passed additional tests undertaken during ageing and bottling.

Dock: to pierce pastry dough before baking to allow steam to escape and prevent the dough from bubbling.

Dodine (Fr.): cold stuffed boned poultry.

Dog: although dogs are eaten in some South East Asian countries, we usually refer to a hot dog when we order a dog.

Dogfish: a name used for any of several smaller species of shark, although the reference isn't confined to one species. The name refers to the small size and shape of the fish, the offspring of some of which are even referred to as 'pups.' Dogfish, which are found in the North and South Pacific, both sides of the Atlantic Ocean and the Mediterranean, have generally been considered trash fish in the United States. Dogfish has a firm flesh and fairly strong flavor that lends itself to full-flavored sauces. It's best baked or fried and is, in fact, the fish widely used in Great Britain for fish and chips. 

Dolce (It.): sweet.

Dolceacqua (It.): made mainly from Rosesse grapes, this is a full, heavy, aromatic wine from Liguria that goes well with stronger-flavored local dishes, such as pesto.

Dolceforte (It.): sweet and sour (Tuscan); a game sauce made with vinegar, sugar, spices, raisins, and chocolate. 

Dolcelatte (It.): a wheel shaped, creamery, blue cheese made from cow's milk. The cheese has a sweet taste as already the name suggests. Dolcelatte means "sweet milk". This cheese is very soft and melts in the mouth like ice-cream. It was created by Galbani company famous for cheesemaking. The method of production is very similar to Gorgonzola, except that Dolcelatte is made from the curd of only one milking. 

Dolcetto (It.): red grape variety from the Piedmont region of Italy. 

Dolci (It.): sweet dishes.

Dolci al carrello (It.): dessert trolley. 

Dollop: a small glob of soft food, such as whipped cream or mashed potatoes. When referring to a liquid, dollop refers to a dash or "splash" of soda water, water and so on. 

Dolly: solid platform or open framework mounted on a set of casters, for storage and transportation of heavy items. May be equipped with handle or push bar.

Dolmades (Greek): Mediterranean dish. Dolmades use a grapevine or cabbage leave that has been filled with cooked rice, nuts, currants or minced lamb.

Domaine (Fr.): a wine estate.

Dom Perignon (Fr.): a celebrated monk of the Abbey of Hartvilliers near Epernay, who achieved fame by discovering the process of making sparkling champagne. Also the name of a famous champagne made by Moët & Chandon. 

Donax: type of clam.

Dondurma kaymakli (Turk.): pistacia icecream. 

Doneness: the level or degree of cooking that has been completed for the prepartion of a food. Doneness is typically measured by temperature readings, visual inspections, color, or texture. As an example, in the food industry meat is often prepared to one of six levels of doneness: very rare, rare, medium rare, medium, medium well done, or very well done, each having a different level of color, temperature and texture. Well done is the term that may be used to identify cooking levels between medium well done and very well done. If the customer says, “Just cut off its horns and wipe its ass”, this usually means he wants his beef very rare. 

Doner kebab (Turk.): dish made with thinly sliced and marinated lamb, rolled into pita bread and served with hummus and salad.

Donut: see Dougnut.

Donut pan: bakeware that has been designed specifically for the use of making small round donuts that are baked instead of deep fried. Typically constructed of metal or silicone non-stick materials, the Donut Pan may have 6 to 12 compartments with a center stem to hold a baking mixture consisting of flour, eggs, milk, baking powder, shortening, sweetening, and flavorings.

Donut peach: saucer peach. These squat peaches have white flesh, and a very good flavor. Use them as you would ordinary peaches.

Donzelle (It.): Tuscan fried dough balls.

Doong gwoo lap cheong jing ju yook (Chin.): Chinese pork sausages with chicken and mushrooms.

Doong gwoo chow ngau yook (Chin.): beef with onions and mushrooms.

DOP (It.): abbreviation for Denominazione di Origine Protetta meaning "Denomination of Protected Origin." An official seal given to outstanding foods with an exclusively regional importance. 

Doppio (It.): a drink made with 2 shots espresso, and 1 shot hot water. 

Dorade (Fr.): generic name for group of ocean fish, the most prized of which is daurade, similar to porgy. 

Dorato (It.): dipped in beaten egg and fried. 

Doré (Fr.): browned until golden.

Doria, a la (It.): the name given to various dishes dedicated to the famous Genoese Doria family. The dishes evoke an Italian image in one way or another; for example, combining green, white, or red colors (the colors of the Italian flag) or by including Piedmontese truffles. Famous a la Doria dishes include bombe Doria, chicken Doria, and Doria salad. In classical French cuisine, Doria is a garnish for fish of cucumbers that are shaped into small ovals and simmered in butter. 

Dorset Blue Vinney: a genuine regional cheese made in the Sherbourne Valley. It is a hard cheese made from cow's milk.

Dorso di lepre (It.): hare back.

Dorure (Fr.): egg wash for "gilding" pastry, made by beating together egg or egg yolk and a little water and brushing a thin layer on the surface of the pastry to color during baking.

Dory: found in European waters, this white-fleshed sea fish, also known as John Dory and St Peter's fish, is an odd-looking creature with an oval, flat body and a large, spiny head. The flesh is delicate and mild and can be cooked in a variety of ways including grilling, sautéing and poaching. 

Dos (Fr.): back; also the meatiest portion of fish. 

Dosa (Ind.): a type of flatbread or pancake that is a traditional food from India. Dosas are made from a batter of rice and other ingredients that are mixed together and then poured onto a griddle for baking until they turn a crispy light brown in color. Some dosas are filled with other ingredients such as fruit or meat.

Doser: the part of an espresso machine that dispenses a single shot of ground espresso. Simple machines may not have a built-in doser. 

Dot: to randomly distribute small bits of one food (usually butter) on the surface of another food. 

Double blind tasting: a version of "blind tasting" where wines of different varietals are tasted at the same time. The challenge of "double blind tasting" is to determine the varietal and origin of the wine.

Double boiler: see Bain-Marie. 

Double cream: cow’s milk contains butterfat which is removed from milk using a centrifuge system. The longer the milk is centrifuged, the thicker the cream becomes. Double cream is very rich, with a fat content of 48 per cent, making it the most versatile cream because it withstands boiling, whips and freezes well. Take care not to whip it too much though, because it goes grainy and separates. And if you keep whipping you'll end up with butter! It will keep for up to five days in the fridge. Serve it with desserts for pouring or spooning over fruit salad, cake or puddings, or use it as the basis for desserts - whipped up in a trifle, on top of a pavlova, mousse, crème brûlée, soufflé or cheesecake. Decorate cakes with stiffly whipped cream or use it to sandwich cakes together. Stir double cream into savoury dishes such as risotto or soup to add richness and flavour. In the US double cream is known as heavy cream. You can also buy extra-thick double cream in the UK, which is more of a spooning cream - the thickness is a result of it being homogenised.

Double crumb: to pass through a crumbing set twice to give a thicker protective coating. 

Double cut rolling pin: a type of rolling pin that has closely spaced grooves running the entire length of the pin as well as around the shaft at right angles to the length of the pin. Often used for making lefse, this pin is also known as a square cut pin.

Double Gloucester: a traditional, unpasteurized, semi-hard cheese which has been made in Gloucestershire since the sixteenth century. Records show, however, that Gloucester was known as early as the 8th century. The hard, natural rind has some gray-blue moulds and bears the marks of the cloth in which it is matured. Cheese merchant payed attention to rind's robustness. They used to jump on it with both feet to test it. If the rind didn't crack, the cheese was safe to travel. The full-cream, two milking sessions milk in Double Gloucester gives it characteristic, rich, buttery taste and flaky texture. It is firm and bitable, like hard chocolate. The color is pale tangerine. The cheese has a flavor of cheese and onions. Not as firm as Cheddar, it has a mellow, nutty character with an orange-zest tang.

Double magnum: a large Bordeaux-shape bottle, equivalent to four standard bottles. In Bourgogne and Champagne this size is called a Jeroboam. 

Doucette (Fr.): see Mâche. 

Douceur (Fr.): sweet or dessert. 

Dough: a thick mixture of flour and liquid or other ingredient.

Dough blender: a hand utensil that is used to combine ingredients that are being mixed for when preparing various foods with dough. Dough blenders can contain rigid metal blades or narrow flexible wires that assist to mix semi-soft foods like butter, with dry ingredients such as flour and sugar when preparing dough for baking. The blender helps to remove lumps in order to mix the dough thoroughly and eliminate pockets of concentrated ingredients so they do not adversely affect the flavor of the food being prepared.

Dough divider: motor-driven floor-type machine to divide dough (usually for bread) into equally scaled pieces. Pieces are removed from work surface by conveyor to next operation. Normally used for bread dough. Also called bread divider.

Dough mixer: (1) motor-driven machine with vertical spin-dle to which various whips and beaters are attached. Bowl is raised to the agitator. Mixers of 5- to 20-quart capacity are bench mounted. Mixers of 20- to 140-quart capacity are floor type. (2) motor-driven, floor-type horizontal machine with tilting-type bowl and horizontal agitator(s) for a large dough batch. Also called kneading machine or mixer.

Doughnut: a sweet cake fried in deep fat, and made of yeast-leavened or baking powder-raised dough.

Doughnut machine: unit consisting of hand- or motor-driven batter dropper and shallow fryer. Doughnuts are conveyed through heated cooking fat or oil bath, turned over, and discharged out of bath into drain pan.

Dough retarder: may be upright reach-in, low-counter bench-type, or walk-in refrigerator with series of racks or tray slides and/or shelves, in which dough is kept cool, to retard rising.

Dough rounder: motor-driven floor-mounted machine into which a piece of dough is dropped and rounded to ball shape by means of a rotating cone and fixed spiral raceway running from top to bottom. 

Dough scraper: a kitchen utensil with a handle and a square beveled blade that is used to scrape, cut, and section ingredients when working with dough. Also referred to as a bench knife or pastry scraper, a dough scraper enables the baker to cut rolled dough into separate sized pieces, cleanly scrape any excess dough off the working surface, and measure amounts of dough (if measurements are imprinted on the blade) to keep the food being prepared consistent in size. When used as a broad knife, this utensil works nicely to assist with pushing or moving cut vegetables from the cutting board to the pan or when cutting various textures of cheese. It can be used as a scraper to clean crumbs, residue, or burned foods off of a variety of surfaces. And, it works well as a means to level various types of spreads, sauces, icings, or flour as it is measured into cups.

Dough sheeter: motor- or hand-driven machine with a series of adjustable rollers to roll dough to sheets of even thickness. Also called pie crust roller.

Dough trough: large tub with tapered sides, usually mounted on casters, for storing and transporting large batches of dough. Some troughs have gates at the ends for pouring dough when the trough is lifted above a divider and tilted.

Dough whisk: a kitchen utensil that is used to mix and thoroughly combine the ingredients required for making dough. A natural wood handle is both long and sturdy to help maintain leverage when mixing both dry and wet ingredients together into an elastic, textured mixture. Stiff, rounded wires of stainless steel are attached to the handle that are designed to allow the ingredients to be quickly combined into dough as they are easily worked within and around the sides of the mixing bowl.

Douillon, duillon (Fr.): a whole pear wrapped and cooked in pastry; specialty of Normandy. 

Doux, douce (Fr.): sweet. 

Dover sole: the superior sole, Dover sole is a member of the flatfish family, fished from the North Sea to the Mediterranean. It has a light brown/grey speckled skin and a creamy underside. It has a firm but delicate and flavourful flesh and is best cooked as simply as possible. It's traditionally skinned on the darker side only, leaving the white skin of the underside in place. The skin separates easily from the flesh and the flesh falls easily from the bone. Dover sole is a versatile fish which can be cooked whole or as fillets - grilled, fried or poached - and ideal for combining with other foods, flavoured butters or simple sauces. Classic dishes include the French sole Veronique, cooked with grapes and vermouth, or goujons - fillet strips dipped in egg and flour and deep- or pan-fried until golden.

Dowsee: black bean.

Doyenné de Comice (Fr.): a variety of pear.

Drachona (Rus.): a round cake made with eggs, usually for breakfast. 

Draft beer: beer that is poured from a barrel or keg, instead of a bottle.

Dragoncello (It.): taragon.

Drain: to remove liquid from a food, usually with a colander or sieve. 

Drambuie: a liqueur with a Scotch whisky base. Don’t pronounce the name as if it were French.

Dranik (Rus.): fried flatcakes made with potato purée. 

Drawn: a whole fish that has been scaled and gutted but still has its head, fins and tail.

Drawn butter: see Clarified butter.

Dredge: to give a light, even coat of flour. Dip the product to evenly coat with the flour and be sure to gently shake off any excess. The coating will provide an even brown color and will help to prevent sticking to the pan.

Dress: (1) to mix with a seasoning or sauce immediately before serving (salad, for example). (2) To clean and prepare an animal before cooking. (3) To trim, garnish and serve a food in an aesthetically pleasing manner.

Dress-code: a set of rules indicating the approved manner of dress. “Casual” generally means anything goes. “Informal” can mean the same as casual, however, when associated with a wedding or other special event, some form of decorum and good taste should prevail. A dress for her or a pair of slacks and shirt for him are “informal”, but respectful of the event. “Dressy casual” usually means no jeans or shorts. Similar to “business casual”, but a tad dressier. “Cocktail attire” means short, elegant dresses for her and dark suits for him. “Semi-formal is the trickiest of all dress codes. Usually it means that dinner jackets are not required, nor are long dresses. An evening wedding (after 6 PM) would still dictate dark suits for him, and a cocktail dress for her. Daytime semi-formal events mean a suit for him and an appropriate short dress or dressy suit for her. See also Black tie and White tie.

Dressed: describes finfish that has been gilled, gutted, scaled and trimmed. In American hospitality circles this is also called pan dressed or pan ready.

Dressing: a mixture of oil, vinegar and other ingredients used to enhance the flavor of salads.

Dreux à la Feuille (Fr.): this cheese is produced in the ancient town of Dreux in France. The cheese ripens under the cover of chestnut leaves. It has a round shape with white penicillin mould rind. The patchy white mould turns to a reddish-brown late in the cheese's affinage which lasts two to three weeks. 

Dried black mushrooms: see Shiitake.

Drip loss: the amount of fluid lost from a food item, usually expressed as a percentage of the original weight. 

Drip pan: a pan placed under food to catch drippings when grilling.

Drippings: the fat, juices, and other residues separated from meat during cooking and left in the pan, or crusted onto the bottom of the pan. 

Drizzle: to drip a liquid substance, such as a sauce or dressing, over food. 

Dropping consistency: the consistency required of cake mixes where the mixture isn't soft enough to fall easily off the spoon but slides off reluctantly after a few seconds.

Drum: any of a large and diverse family of fish, so named for the odd drumming or deep croaking noise it makes, particularly during the mating season. Drum, also known as croaker, is a firm, lowfat fish found in temperate waters. Croakers, averaging 1 pound, are the small fry of the drum family and are usually sold whole. However, many drum can weigh up to 30 pounds and are generally sold in fillets and steaks. Drum can be baked, broiled or fried. Other members of the drum family include Atlantic and black croaker, black drum, California corbina, hardhead, kingfish, redfish (red drum), kingfish, spot, weakfish and white seabass. 

Drum sieve: a sieve consisting of a screen stretched across a shallow cylinder of wood or aluminum. Also called a tamis. 

Drumstick: the drumstick is the lower, meaty leg portion of the bird, such as a chicken, turkey or duck, that exists from the knee joint down to almost the foot. Different from the drumette, which is the part of the bird's wing existing between the shoulder joint and the elbow joint, the drumstick is almost always sold as a "bone-in" piece of meat for roasting, stewing, grilling, or baking. At times referred to as "drummies", the drumstick is a part on the hindquarters of the bird, which consists of the drumstick, the thigh and a part of the back section. Meat on the drumstick will always be referred to as dark meat, since the appearance is dark tan to clay in color.

Dry cure: a step in the curing process prior to curing that involves the rubbing of food with a mixture that is used to preserve foods. The curing compound typically includes salt, sodium nitrite, other nitrites, and seasonings that are rubbed on the surface of the meat. The meat is then hung to dry, allowing it to age anywhere from a few weeks to over a year, depending on the variety of meat that it is. Generally, the aging process is approximately six months, although it may be as long as 2 years. During this time the curing compound penetrates through the entire meat, drawing out moisture and thereby preserving the ham. The weight of the meat is greatly reduced. The loss of moisture produces a more intense flavor and deepens the color of the meat. Dry cured meats may also be smoked.

Dry-cured ham: see Country ham.

Dry-fry: to pan-fry using the minimum amount of oil, or to fry a product in a non-stick pan.

Dry ginger ale: a non-alcoholic, carbonated drink flavored with ginger.

Dry heat cooking: cooking without liquid, like grilling, barbecuing or baking. Results in a highly flavored exterior with a moist interior. Because dry heat does not provide a tenderizing effect, the items selected should already be tender. 

Dry ice: used for refrigeration, this crystallized carbon dioxide is ice that does not produce water when melted. 

Drying: next to salting, drying is the commonest way of preserving food in China. It is more difficult than salting, since you must hope the food will dry before it spoils.

Drying off: the removal of excess moisture from foods during cooking. Not to be confused with drying or reducing. An example of drying off is when potatoes are placed over a low heat after having been drained in order to dry them off before mashing. 

Dry ingredients: flour, salt, sugar, baking powder, spices, etc.

Dry martini: cocktail made with gin, dry vermouth (Martini) and a twist of lemon or green olive.

Dry roasting: also called dry frying or pan roasting. Altering flavors by roasting is a technique much used in South East Asia with spices and ingredients such as rice, sesame seeds and coconut. There are degrees of roasting which the experienced cook knows will give a certain effect. For instance, a light roasting of spices will barely change their colour but will bring out the flavors. Medium roasting will change the flavors somewhat and really dark roasting will produce a completely different effect in the finished dish. It must be emphasised that the roasting is done over low heat, and the ingredient is constantly stirred and never allowed to burn. The sweet, fresh taste of grated coconut becomes much richer and more complex when it is roasted until chestnut brown. It is used to flavor and thicken sambals and curries. Roasted and ground rice gives a very special flavor and crunch to certain salads, and what is essentially a bland, neutral ingredient takes on quite a distinctive flavor through dry roasting. 

Dry sausage: a sausage that may be categorized as dry or semi-dry that is cooked, smoked, or un-smoked, and is generally considered as ready-to-eat. Dry or semi-dry sausages are a more concentrated form of meat made from beef, pork, poultry, or a combination of meats that are ground, seasoned with spices and mixed with curing ingredients, packed into a casing, and then moved through a controlled and continuous air-drying process. The semi-dry sausage is not as hard in substance as the dry sausage and is partially dried as it is smoked to fully cook the product before being ready for consumption. The types of dry sausage available are: chorizo, Frizzes, pepperoni, Lola, Lolita, Lyons, and salami. Types of semi-dry sausage are: summer sausage or Cervelat, Mortadella, and Lebanon bologna.

Dubarry, à la (Fr.): garnished with cauliflower shaped into balls, coated with Mornay sauce, and glazed with chateau potatoes.

Dublin Bay prawn: this isn't actually a prawn at all, but a small lobster fished off the north-west coast of Scotland. It's also known as langoustine and sometimes called scampi, but this term has also become the term used to refer to the tail-end pieces of prawn that are dipped in batter and deep-fried, so don't confuse the two! Dublin Bay prawns are available fresh or frozen, in and out of their shells. If bought fresh, cook them by boiling or grilling.

Dublin coddle: this classic hearty Irish dish is basically a ham, sausage, potato, and onion baked casserole to make an easy and hearty meal.

Dublin Sunday corned beef: traditional Irish dish with corned beef, cabbage, carrots, onions, potatoes, cloves, thyme, parley and horseradish sauce.

Dubois, Urbain (1818 - 1901): he worked as an apprentice in the cuisines of the Rothschild family, made famous by Carême. Under Duglere he started working in the Café Anglais, later in the Tortoni and the Rocher de Cancale. But the main part of his career developed abroad, in Russia as Prince Orloff’s chef and in Germany as chef des cuisines of Emperor William I, together with Emile Bernard who had worked for Napoléon III. Urbain Dubois is the author of the following books: La Cuisine classique (1856) (together with Emile Bernard), La Cuisine de tous les pays (1868), La Cuisine artistique (1870), L'Ecole des cuisinières (1876), La Nouvelle Cuisine bourgeoise pour la ville et pour la campagne (1878), Le Grand Livre des pâtissiers et des confiseurs (1883), La Cuisine d'aujourd'hui (1889), and La Pâtisserie d'aujourd'hui (1894).

Dubonnet (Fr.): French top selling aperitif, with a long and storied history that is enjoying renewed popularity as consumers return to “classic cocktails”. Dubonnet was once the preferred beverage of the French Foreign Legion. Today, Dubonnet is available internationally in both Rouge and Blanc varieties and is a key ingredient in classic drinks such as the Dubonnet Cocktail and the Dubonnet Kiss. In the words of master mixologist Dale DeGroff, “with its rich ruby color, spicy aroma and refreshing flavors, Dubonnet embodies the best of the aperitif category.” 

Duchesse (Fr.): the name for potato puree that is enriched with cream, then piped into decorative shapes and browned in the oven. They are often piped around the rim of a platter onto which a roast or whole fish may be served.

Duck: any of many species of wild or domestic web-footed birds that live in or near water. The Chinese are credited with being the first to raise ducks for food. Relative to chicken, duck is more commonly used in China than in the West, probably because of the greater variety of ways of preparing it. Ducks are slow-boiled, red-cooked, or roasted, but very rarely stir-fried.

Duckah (Arab.): Egyptian seasoning with groundnuts and spices.

Duck eggs: the shells are bluish white and in Asia many people prefer them to hen eggs because they are larger, more highly flavoured and the albumen is stronger, making for lighter cakes. However, ducks are not the most particular of creatures when it comes to where they lay their eggs. It is important to be very sure of freshness when using duck eggs, because they can carry dangerous bacteria when stale. The bacteria are destroyed by 10 minutes boiling, or by baking in a cake for not less than an hour. Duck eggs are much used in making the steamed sponge cakes popular in Asia. They are also used for salted eggs and century eggs. Yolks of salted duck eggs are used in the fillings of moon cakes made for the moon festival, and look like a large golden harvest moon in the centre of the sweet filling of lotus nut paste which is much paler in color. Salted duck eggs are sold at Chinese stores and should be kept in the refrigerator, where they will hold for months. 

Duckling: a young duck. 

Duck press: a kitchen device used to extract the juices from a cooked duck carcass. This step is necessary for some gourmet duck recipes, specifically pressed duck. 

Duck sauce: a sweet and sour sauce that is prepared from a combination of dried plums and apricots, vinegar, sugar, and spices to be served as a condiment with cooked duck or pork. A common sauce for Asian foods, which may also be referred to as plum sauce, provides a sweet tangy and somewhat spicy flavor to foods. The sauce is generally served with duck, pork and spareribs as well as being used as a dipping sauce, a seasoning in cooking sauces, or as a glaze on roasts. 

Duff: a steamed (or boiled) pudding made with flour, eggs, dried fruit and spices, and once widely popular in England and Scotland. 

Dugléré (Fr.): white flour-based sauce with shallots, white wine, tomatoes, and parsley. Named for the famous eighteenth-century French chef Alphonse Duglere (1805-1884). 

Dügün Çorbasi (Turk.): Turkish wedding soup with lamb or beef, egg yolks, carrot, onion, cayenne pepper, butter, lemon juice and garnished with dusting of cinnamon.

Du jour (Fr.): term meaning 'of the day', a dish prepared especially for the day.

Dukkah (Arab.): a combination of nuts (such as hazelnuts or chickpeas), seeds (such as sesame seeds), spices (such as coriander, cumin and pepper), and occasionally other ingredients blended together to produce a coarse ground mixture that is served with food. Native to the Middle East, particularly Egypt, Dukkah is often used as an accompaniment to breads that are dipped in olive oil and then sprinkled with the ground mixture to add a flavor and texture to the bread. It is also used as a topping to enhance meat and vegetable dishes or sprinkled over stews to add a seasoned and nutty flavoring. 

Dulce (Sp.): sweet.

Dull: a descriptor of wine that is uninteresting and lacking in proper acidity.

Dulse: seaweed.

Dumaine, Alexandre (1895 - 1974): one of three great French chefs during the interbellum (the other two being Fernand Point from Vienne and André Pic from Valence), Alexandre Dumaine started as an apprentice in l'Hotel de la Poste in Paray-le-Monial when he was 12 years old. Later he moved on to reputable établissements like the Carlton in Vichy and the Café de Paris. In 1932 he opened l'Hotel de la Côte d'Or in Seaulieu with the help of his wife. He retired in 1964 and wrote a book, together with Henry Clos-Jouve: Ma cuisine, with recipes and memories. Chef Bernard Loiseau bought the Côte d’Or restaurant in 1982 and in 1991 he was awarded three Michelin stars. 

Dumas, Alexandre (père) (1802-1870): a prolific French dramatist and novelist (The Three Musketeers) and author of the Grand Dictionnaire de Cuisine, published posthumously.

Dumb: synonym of “closed-in” or “closed”. Descriptor for young wines (typically red) that do not freely disclose their character. Some refer to this as the "awkward phase", when the wine is just a few years old. Flavor and aromas are concealed temporarily. It is believed that further aging and exposure to air will bring out the hidden character.

Dumpling: either a mixture of ingredients, moulded into small balls and dropped into soup or water until cooked, or small balls of dough, again cooked in liquid (soups, stock, water, stews).

Dumpling wrappers: these thin round wrappers are used to make the delicate dumplings that are so popular at dim sum restaurants. They're made to be stuffed and steamed, but they're not sturdy enough to be fried. While assembling the dumplings, keep the stack of wrappers moist by covering them with a damp towel. You can seal the dumplings with a "glue" made with cornstarch and water.

Dundee cake: a rich fruitcake covered with blanched almonds.

Dundicut chile pepper: a small, round chile pepper that is commonly used as a flavoring in Indian cooking. This pepper is a very common pepper in Pakistan, providing a spicy to hot flavor similar to Scotch bonnet peppers. Dark red in color, the dundicut has a fruity scent that may be mild to strong in aroma. 

Dungeness crab: a variety of crab from the Pacific coast of the United States. It usually measures about a half foot across and weighs up to three pounds. Removing the meat from the shell is much easier than with other varieties of crab and it yields more meat in proportion to its shell. It is available fresh, frozen, or canned.

Dunlop cheese: a semi-hard cheddar cheese from Scotland with a mild, buttery flavor.

Dur (oeuf) (Fr.): hard (hard-cooked egg). 

Durand, Charles (1766-1854): in 1830 the book Le Cuisinier Durand was published, the eponymous work of chef Charles Durand who made his name in Marseilles in the preceding years, included a recipe for Boul Abaisse à la Marseillaise, for which he provided a rough list of the fish used. Saffron was added to give the soup its golden color, a feature that was to remain, even in the most modest of recipes. Charles Durand was called "Le Carême de la cuisine provençale" and he developed the concept of regional cuisine. 

Durian (Indon.): Durio zibethinus. This infamous tropical fruit about the size of a football is indigenous to Malaysia, Indonesia, Thailand and the southern Philippines. The reputation of this fruit has gone before it as surely as its aroma trails after it. A good durian is sweet and has the texture of smooth, rich custard and the flavour, while quite unlike anything else, hints at banana, mango, pineapple, pawpaw (all somewhat over-ripe) and vanilla. Some call it the king of fruits, regard it as an aphrodisiac and break hotel rules by sneaking it into their rooms. Others hate it with a vengeance. So what is it that provokes such passionate reactions? Unless you have smelled ripe durian, it is hard to imagine an odour as invasive. Durians are used to make preserves, ice cream and candy. Unless you have tried durian ice cream made with the fruit and a classic creme Anglaise (a cross-culture recipe if ever there was one, and I am quite unrepentant about creating it), you cannot say you have tried it at its best. Delicious though it is, durian remains an acquired taste. 

Durian sherbert: made with fresh, frozen or canned durian, the forthright flavor of the fruit is somewhat muted by puréeing with ice, sugar syrup and condensed milk. Probably a good entry level for those who have never tried durian before.

Durif: a red grape, native to the Rhône Valley in France. 

Durum wheat: a variety of hard wheat used for making pasta.

Dust: to sprinkle lightly with flour, sugar or seasonings.

Dutch cocoa powder: an alkalized cocoa. It has an intense flavor. Droste is a good and widely available brand. 

Dutch oven: a cast iron pot with a tightly fitting lid used to braise and sometimes to bake. Dutch ovens are said to be of Pennsylvania Dutch heritage, dating back to the 1700s.

Duxelles (Fr.): a mixture of chopped mushrooms cooked in butter with onion (or shallots) and thyme. Duxelles is used as a stuffing or garnish and in the preparation of various dishes called 'à la duxelles’. It's traditionally used in beef Wellington but is also delicious on toast, stirred through scrambled eggs, stuffed under chicken skin before roasting or folded into mashed potatoes. 

Dwarf corn: a type of maize harvested before pollination to give tender baby cobs. Dwarf corn has a sweet taste, and is eaten whole. It is especially popular with children and is a good source of vitamin C. Serve raw in salads, stir-fried, steamed or boiled. To serve as a simple accompaniment, just boil and serve with butter flavoured with herb, garlic, chilli or lime.

To cook, wash in cold water before cooking. To boil, place in a pan of boiling salted water, cover and simmer for 8 minutes. To steam, place in a steamer for 10 minutes. To stir-fry, fry in 15 ml of oil for 2-4 minutes. Cook until tender but still with bite.