Glossary

Dress

To toss salads with salad dressing. Also, to remove the internal organs of fish, poultry or game.

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Dressed Fish

Ready to cook; has been gutted and scaled. It still has its head and tail.

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Drippings

The juices and melted fat that collect in the bottom of the pan as meat is cooked. The juices and some of the fat from the drippings can be used in gravies and sauces.

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Drizzle

To slowly spoon or pour a thin stream of an icing, melted butter or other liquid over food.

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Drumette

The first section of a chicken wing.

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Drumstick

The lower portion of the leg of chicken or turkey.

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Dust

To lightly sprinkle with confectioners' sugar, baking cocoa or flour.

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Dutch Oven

A multipurpose cooking pot that can range in size from 5 to 8 quarts and is used to roast meats, cook soups and stews, boil pasta or steam vegetables.

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Egg Wash

A mixture of beaten egg, egg yolk or egg white and water that is brushed over breads, rolls, pastries or pie crusts before baking. Egg washes give the final baked product a shiny brown finish.

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Emulsify

To combine through a whisking action two liquids that traditionally separate, such as oil and vinegar, into a uniform mixture.

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