Dariole: Small, cup-shaped mould used for making puddings, sweet and savoury jellies, and creams.
Darne: (French) Thick slice cut from round fish.
Daube: (French) Slowly cooked stew of meat or fish braised in wine and stock with vegetables and herbs.
Deep Fat: Hot fat or oil which is deep enough to cover food during frying.
Deep-Frying: Method of frying food by immersing it in hot fat or oil.
Deglacer: (French) Diluting pan juices by adding wine, stock or cream to prepare a gravy or sauce.
Demiglace: (French) Thick, intensely flavored, glossy brown sauce that is served with meat, poultry, or fish or used as a base for other sauces. It is made by thickening a rich veal stock, enriching it with diced vegetables, tomato paste and Madeira or sherry, then reducing it until concentrated.
Devilling: Method of preparing meat, poultry or fish with highly seasoned ingredients for grilling or roasting.
Dice: To cut into small cubes.
Double Boiler: Cooking utensil much like a bain-marie Method of cooking without using direct heat. It usually consists of two saucepans that fit together. Bottom sauce pan is filled with water and the top saucepan with a mixture requiring non-direct heat to prepare. Most often used to prepare custards or melt chocolate. The saucepans can be made from stainless steel, aluminum, or glass.
Dough: A mixture of flour, water, milk and, or egg, sometimes enriched with fat, which is firm enough to knead, roll and shape into another form.
Dredging: Method of covering food with flour or sugar by dragging it through a dry mixture.
Dress: 1. To pluck, draw and truss poultry or game. 2. To arrange or garnish a cooked dish. 3. To prepare cooked shellfish in their shells; Example - dress the lobster.
Dripping: Fat which drips from meat, poultry or game during roasting process.
Dressing: 1. Prepared sauce for a salad. 2. Stuffing for meat or poultry.
Dumpling: 1. Small balls made of dough, meat or potato mixture, which are steamed or poached. typically used to garnish soups and stews. 2. Fruit encased in dough and baked.
Dusting: Finishing method whereby flour, sugar, spice or seasoning is lightly sprinkled over the top of the food item.
Dutch Cocoa Powder: Alkalized cocoa with intense flavor. (See also Cocoa Powder.)