Glossary of Cookery Terms: D

Dandelion
Wild and cultivated leaves used in salads.

Dariole
A small cylindrical mould.

Date
The stoned fruit of the palm tree.

Daube
A method of braising meat, vegetables or fish.

Dauphinoise
A slow baked dish containing cream and garlic.

Deglaze
To heat wine or other liquid with remaining cooking juices and sediment left in pan after roasting to make a sauce.

Deep Fry
To fry food by immersing it in hot oil or fat.

Demerara Sugar
Pale, mild raw cane sugar.

Devil
To add hot, sharp seasons to meat, fish or poultry before grilling or roasting.

Demi-glace sauce
A rich brown sauce, made from a reduction of beef stock, basis for many classic sauces.

Descaling Fish
To scrape scales from a fish.

Desiccated Coconut
Sweetened dried coconut shreds.

Dice
Small squares of food, technically smaller than a cube.

Dory or John Dory
A flat, sea fish, with white flesh, also known as St Peter's fish.

Double Cream
Cream is 48 per cent fat, withstands boiling, whips well and can be frozen.
Called heavy cream in America

Dover Sole
A flat, sea fish, with white flesh.

Dredge
To sift flour or sugar evenly over food.

Dripping
The fat extracted from meat whilst roasting, or from rendering down animal fat.

Dropping Consistency
The consistency of a mixture when it reluctantly falls off the spoon.

Dry
Wine term meaning not sweet.

Dulse
A coarse but edible seaweed.

Dublin Bay Prawn
A small lobster, a saltwater crayfish. Also known as Norway lobster, langoustine or scampi.

Duxelles
A thick pâté of chopped mushrooms, onion and thyme. used as a stuffing or garnish.