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Glossary

Dash

A measurement less than 1/8 teaspoon that is used for herbs, spices or hot pepper sauce. This is not an accurate measurement.

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Deep-Fat Fry

To cook foods in enough hot oil so that the food floats in the oil.

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Deglaze

To add water, broth or wine to a pan in which food, usually meat, has been cooked to remove the browned drippings to make a rich gravy.

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Dice

To cut foods into small cubes (1/8-inch to 1/4-inch cubes).

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Direct Heat

To cook foods on an outdoor grill directly over coals or heat source.

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Dissolve

To stir a solid food with a liquid until none of the solid remains, such as yeast with warm water or gelatin in boiling water.

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Dollop

A small mound of soft food such as whipped cream or whipped topping.

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Dot

To break up butter into small pieces and distribute over the top of a pie or dough.

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Dough

A thick mixture made of flour and a liquid that is not pourable. It may include ingredients such as sugar, butter, shortening or oil, eggs, leaveners and flavorings. It may be stiff enough to be…

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Dredge

To lightly coat foods with flour or bread crumbs.

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