 Decanter |
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 Dariole: different types and sizes of cup-shaped molds used for making either puddings, jellies or some creams.
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Date: fruit of the date palm, which are dark reddish brown, oval, wrinkled skin and with a waxy film.
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Decant: take out the liquid part of the upper layer after the heaviest material has been settled.
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Decanter: tool or vessel used for holding the results of decantation.
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 Date |
Deep Fry: to fry food by immersing it in hot oil.
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Deglaze: to remove browned bits left of food from the bottom of the pan, adding a small amount of liquid and heating it with cooking juices in order to obtain a mixture, used as a base for sauces.
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Demi-sec: half-dry and half-sweet, related to champagnes and sweetness.
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 Deveining |
Dessert wine: referred to those wines which are typically served with desserts.
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Deveining: to remove the gastrointestinal tract of a shrimp.
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Dextrose: also called Glucose, it is natural sugar found in honey forming crystals during granulation.
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Digestif: often an alcoholic beverage consumed at the end of a meal to help the digestion of food.
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 Distillation |
Dilute: to add liquid into a concentrated solution in order to thin it out.
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Distillation: method used to separate substances in their vapour pressures.
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Dollop: small spoonful amount of food.
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Dragee: round silvery candy beads used to decorate cakes.
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 Dregee |
Dressing: savory sauces used for dressing salads, usually either the vinaigrette type or the creamy mayonnaise or any other mixture of seasoned ingredients.
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Drippings: fats and juices left in roasting or broiling of beef, veal, pork, lamb, mutton or poultry.
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Drizzle: pour a liquid mixture slowly over food in a fine stream.
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Dry ice: CO2 in its solid state.
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Dumpling: a wide variety of sweet or salty dishes in different cuisines.
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