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 untruss :
To remove the strings that kept a fowl together after cooking.
To decant meat :
Remove the pieces of meat from a sauce and put them into another container.
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 remove the tart ring :
Remove the tart ring either during or after baking.
Decorating bag :
Cone made of greaseproof paper used to decorate cakes or desserts with icing, melted chocolate, etc.
To uncook :
To add a small amount of water when cooking sugar or jam so as to reduce the temperature of cooking.
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.
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.
To prove :
Increase volume of a dough (due to yeast) either during the fermentation or the cooking process.
dice :
Food cut into a small dice.
Dices :
Food cut into dices or squares.
To drain :
To remove liquid using a sieve, a chinois, a colander or by using a wringer.
To sprinkle with flour :
To sprinkle a preparation with flour while cooking to obtain the liaison of the sauce.
To dress poultry :
To Flambe, to trim, to gut, to truss a poultry or a game bird.
To dress fish :
To trim, to scale, to clean out a fish.
To bread :
To cover food with a breadcrumb coating or breadcrumbs after having covered it with batter, mustard or clarified butter.
To dry :
To cook a paste or a purée until water partly evaporates.
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 minced onions and shallots.