| Dariole |
Individual cup shaped mould used for making puddings, sweet and savoury jellies, and creams. |
| Deep-frying |
Frying food by placing it in deep hot fat or oil. |
| Demi-glace |
Brown sauce, semi-clear and syrupy in texture. |
| Dice |
To cut food into small cubes. |
| Dough |
A thick mixture of uncooked flour and liquid, usually combined with other ingredients. The term is used to refer to mixtures such as pastry, scones and biscuits as well as those made with yeast. |
| Drawing |
Removing the entrails from poultry and game. |
| Dredging |
To cover generously with sifted flour or sugar. |
| Dressing |
Plucking, drawing and trussing poultry and game. Garnishing a dish. Coating a salad. |
| Dripping |
Fat obtained from roasting meat or pieces of fat which are rendered down deliberately (see also Rendering). |
| Drizzle |
To slowly pour a liquid mixture in a very fine stream over food. |
| Dropping consistency |
A term used to describe the correct texture of a cake or pudding mixture prior to cooking. Test for it by taking a spoonful of the mixture and holding the spoon on its side above the bowl. The mixture should fall off its own accord within 5 seconds. |
| Drying |
Preserving food by dehydration. This is usually done commercially (e.g. dried milk granules, dried peas) but it is possible to dry herbs and fruit at home. |
| Dust |
To sprinkle lightly with flour, cornflour or icing sugar. |
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