Search results

1. DUMPLING

   Any of a number of small soft dough or batter items, which are streamed, poached or simmered (possib...

   Anonymous (not verified) - 17 September, 2012

2. DEGLAZE/DEGLACER

   To use a liquid such as wine, water or stock to dissolve food particles and/or caramelized drippings...

   Anonymous (not verified) - 17 September, 2012

3. DEGREASE/DEGRAISSER

   To skim the fat off the surface of a liquid such as a stock of sauce.

   Anonymous (not verified) - 17 September, 2012

4. DEMI-GLACE

   Literally, "half glaze". A mixture of equal proportions of brown stock and brown sauce that has been...

   Anonymous (not verified) - 17 September, 2012

5. DEPOUILLAGE

   Skimming the impurities from the surface of a cooking liquid such as a stock of sauce. This action i...

   Anonymous (not verified) - 17 September, 2012

6. DIM SUM

   Small Chinese appetizers, served with tea.

   Anonymous (not verified) - 17 September, 2012

7. DOLMADES

   Vine leaves stuffed with mince meat and rice or plain rice, served with egg and lemon sauce.

   Anonymous (not verified) - 17 September, 2012

8. DAUBE

   A classic French stew of meat, vegetables and seasonings braised in red wine, traditionally cooked i...

   Anonymous (not verified) - 17 September, 2012

9. DOUGHNUT

   Small, individual sweet breads, usually ring-shaped, leavened by baking powder or yeast and deep-fat...

   Anonymous (not verified) - 17 September, 2012

10. DUXELLES

    An appareil of finely chopped mushrooms and shallots sautéed gently in butter. Used as a stuffing, g...

    Anonymous (not verified) - 17 September, 2012

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