| Cooking & Baking Terms Used In Recipes |
| Deglaze ~ Adding water to a pan in which meats have been sauteed or roasted to dissolve the crusted juice that has dried on the bottom and sides of the pan |
| Demiglace ~ A rich brown stock reduced to only half of its original amount by simmering |
| Deviled ~ An item flavored with hot condiments such as pepper, mustard, or tabasco |
| Diable ~ A term applied to deviled or highly seasoned food |
| Dice ~ To cut into small cubes or squares |
| Dissolve ~ To cause a dry substance to become fluid or to absorb into liquid |
| Dot ~ To spot small particles of butter over the top of something |
| Dough ~ A thick, soft uncooked mass of moistened flour and other ingredients |
| Drawn ~ butter Melted butter |
| Dredge ~ To coat an item with dry ingredients such as flour |
| Dress ~ To trim or clean poultry or fish |
| Drippings The fat and natural juice that drips from roasted meats |
| Du jour ~ French word meaning of the day |
| Duchess ~ potatoes Boiled potatoes whipped with egg yolks and then pressed thru a pastry tube |
| Duglere ~ With tomatoes, generally applied to a white fish sauce with crushed tomatoes flowing through it |
| Dust ~ To sprinkle an item with flour or sugar |
| Emulsify ~ A liquid mixture suspended in another mixture (generally eggs and oil) to prevent separation |
| En brochette ~ To cook on a skewer |
| Entree ~ Main course of the meal |
| Epigramme ~ An entree of two pieces of meat prepared differently but generally cooked and served together |
| Escallop ~ To cut into into thin slices or bake in a white sauce with a topping of crumbs |
| Escargot ~ French word for Snail |
| Escarole ~ A salad green from the endive family |
| Espagnole ~ sauce A rich brown sauce of meat, vegetables, and seasoning |
| Extract ~ Drawing flavors from certain foods, used to flavor other food items |
| Farina ~ The coarsely ground inner portion of hard wheat |
| Filet de sole ~ A boneless piece of fish belonging to the sole family of fish |
| Filet mignon ~ Filets of beef tenderloin usually with no fat |
| Fine herbs ~ A combination of three or four herbs chopped very fine |
| Finnan haddie ~ Smoked haddock fish |
| Flambeau ~ To serve on a flaming torch |
| Flambe ~ Served aflame |
| Florentine ~ With spinach |
| Fold ~ To mix, using a motion beginning vertically down through the mixture, continuing across the bottom of the bowl and ending with an upward and over movement |
| Fondant ~ An icing made by boiling sugar and water to the point of crystallization then whipping it into a creamy mass |
| Fondue ~ A style of preparing foods which involves dipping vegetables, meats, breads into various heated sauces |
| Forcemeat ~ Meat or fish ground very fine and highly seasoned and used for stuffing meat and fish |
| Francaise ~ In the French style |
| Frappe ~ Frozen or partly frozen to the consistency of mush for dessert items |
| French Toast Bread dipped in a batter of eggs and milk and fried til golden brown on both sides |
| Frenched ~ To scrape meat and fat from bones of meat, generally associated with lamb chops or veal rib chops |
| Fricassee ~ Pieces of chicken, lamb, or veal stewed in liquid and served in a sauce made from the same liquid |
| Fritters ~ Food dipped or coated with a batter and fried to a golden brown in oil |
| Fumet ~ A stock of fish, meat, or game reduced with wine until concentrated |
