Dash - A measure approximately equal to 1/16 teaspoon.
Deep-fry - To completely submerge the food in hot oil.
Deglaze -To add liquid to a pan in which foods have been fried or roasted, in order to dissolve the caramelized juices stuck to the bottom of the pan.
Degraisser - To skim of the grease
Devil -
To add hot or spicy ingredients such as cayenne pepper or Tabasco sauce to a food.
Dice -
To cut into cubes.
Direct heat -
A cooking method that allows heat to meet food directly, such as grilling, broiling, or toasting.
Dot -
To sprinkle food with small bits of an ingredient such as butter to allow for even melting.
Dough -
A combination of ingredients including flour, water or milk, and, sometimes, a leavener, producing a firm but workable mixture for making baked goods.
Dredge
To sprinkle lightly and evenly with sugar or flour. A dredger has holes pierced on the lid to sprinkle evenly.
Drizzle -
To pour a liquid such as a sweet glaze or melted butter in a slow, light trickle over food.
Drippings -
Used for gravies and sauces, drippings are the liquids left in the bottom of a roasting or frying pan after meat is cooked.
li>du Jour - Of the day
Dust -
To sprinkle food lightly with spices, sugar, or flour for a light coating.
Duxelle - Shallots and mushrooms chopped and cooked in butter
Egg wash -
A mixture of beaten eggs (yolks, whites, or whole eggs) with either milk or water. Used to coat cookies and other baked goods to give them a shine when baked.
Emulsion -
A mixture of liquids, one being a fat or oil and the other being water based so that tiny globules of one are suspended in the other. This may involve the use of stabilizers, such as egg or mustard. Emulsions may be temporary or permanent.
Entrée -
A French term that originally referred to the first course of a meal, served after the soup and before the meat courses. In the United States, it refers to the main dish of a meal.
Escalope - Slice
Espagnole - Basic brown sause
Estouffade - Basic meat stock
Fillet -
To remove the bones from meat or fish for cooking.
Filter -
To remove lumps, excess liquid, or impurities by passing through paper or cheesecloth.
Firm-ball stage -
In candy making, the point where boiling syrup dropped in cold water forms a ball that is compact yet gives slightly to the touch.
Flambé -
To ignite a sauce or other liquid so that it flames.
Flan -
An open pie filled with sweet or savory ingredients; also, a Spanish dessert of baked custard covered with caramel.
Flute -
To create a decorative scalloped or undulating edge on a piecrust or other pastry.
Fold -
To cut and mix lightly with a spoon to keep as much air in the mixture as possible.
Fondant - Sugar icing of thick liquid
Fond Blanc - White stock
Fond Brun - Brown stock
Frappe - Iced
Friandises - Small candy like sweets
Fricandeau - Braised veal
Fricassee -
Usually a stew in which the meat is cut up, lightly cooked in butter, and then simmered in liquid until done.
Frire - To fry
Frit - Fried
Fritter -
Sweet or savory foods coated or mixed into batter, then deep fried (also, in French, beignet).
Frizzle -
To cook thin slices of meat in hot oil until crisp and slightly curly.
Fry -
To cook food in hot cooking oil, usually until a crisp brown crust forms.
