Cooking Terms of the Week (D)

Dash
A measure approximately equal to 1/16 teaspoon.

Deep-fry
To completely submerge the food in hot oil.

Dice
To cut into cubes.

Direct heat
A cooking method that allows heat to meet food directly, such as grilling, broiling, or toasting

Dredge
To sprinkle lightly and evenly with sugar or flour. A dredger has holes pierced on the lid to sprinkle evenly.

Drizzle
To pour a liquid such as a sweet glaze or melted butter in a slow, light trickle over food.

Drippings
Used for gravies and sauces, drippings are the liquids left in the bottom of a roasting or frying pan after meat is cooked.

Dust
To sprinkle food lightly with spices, sugar, or flour for a light coating.