Culinary Terms

To dab :
To butter the surface of something.
Dash :
A few drops of lemon juice or of vinegar added to a preparation.
To decant butter :
We generally settle down clarified butter. It is to remove the butter whey when it has been melted. The whey will go down to the bottom of the pan and the butter will stay on the surface.
To decant meat :
Remove the pieces of meat from a sauce and put them into another container.
Decorating bag :
Cone made of greaseproof paper used to decorate cakes or desserts with icing, melted chocolate, etc.
Deep cake pan :
Round mould with a high rim. You use it to bake sponge cakes for example.
To deglaze :
To dissolve juices caramelized in the bottom of pan with a liquid.
dice :
Food cut into a small dice.
Dices :
Food cut into dices or squares.
Dough ball :
Preparation with water, flour, salt, butter, yeast and possibly sugar, used to make flaky pastries. We call it a dough ball before the folding phase when making flaky pastry.
Dough ball :
Portion of pastry corresponding to the quantity needed for making a preparation.
To drain :
To remove liquid using a sieve, a , a colander or by using a wringer.
To dress :
To shape a dough on an plate or in a mould with a uniform or a fluted piping bag (eg : to dress choux).
To dress fish :
To , to , to clean out a fish.
To dress :
To nicely arrange a dish on the service plates.
To dress poultry :
To , to , to gut, to a poultry or a game bird.
Drum :
Lower part of the thigh of poultry.
To dry :
To cook a paste or a purée until water partly evaporates.
Dry :
Cooking sugar without water when making caramel
To dust :
To sprinkle the work surface or a rolled out pastry with flour so that it does not stick.
Duxelle :
Preparation with finely chopped mushrooms steamed with butter and onions and shallots.