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Glossary of Cooking Terms

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

D

Danger zone -The temperature range between 45ºF and 140ºF (7ºC to 60ºC) that provides conditions for rapid bacterial growth in perishable foods.

Dash - A food measurement equal to a scant 1/8 of a teaspoon.

Deep-fry - To cook food at an average temperature of 375°F in hot fat or oil deep enough to completely cover the food. The temperature of the fat is extremely important and can make the difference between greasy and overcooked food. If the fat is not hot enough, the food will absorb fat and become greasy. If the fat is too hot, the food will burn on the exterior before it has had a chance to cook thoroughly. Learn more about cooking methods and techniques to prepare Chinese food here.

Dehydrated Food - Food that has been preserved by dramatically reducing the moisture content. Also known as dried food.

Dice - To cut food into small (1/8- to ¼-inch) cubes. The quickest way of doing this is to cut the food in long slices, cut the slices in strips, and then, holding the bundle of strips together, cut across them to make small cubes. Use a chopping board to cut on. With vegetables such as onions, carrots, etc., do not make the cuts right to the end of the vegetable. The slices will hold together better this way.

Direct heat - A method of heat transfer in which heat waves radiate directly from a source to another item without a conductor in between. Examples of direct heat include grilling, broiling and toasting.

Disjoint -To dismember a chicken before cooking by slicing the connective tissue and cartilage and twisting firmly until the pieces separate.

Dissolve - To disperse a solid food, especially in a liquid. For example, sugar or salt will dissolve when mixed with water.

Dough - A thick mixture of flour and liquid or other ingredient.

Drain -To remove liquid from a food, usually with a colander or sieve.

Drawn - A whole fish that has been scaled and gutted but still has its head, fins and tail.

Dredge - to give a light, even coat of flour. Dip the product to evenly coat with the flour and be sure to gently shake off any excess. The coating will provide an even brown color and will help to prevent sticking to the pan.

Dress -(1) To mix with a seasoning or sauce immediately before serving (salad, for example). (2) To clean and prepare an animal before cooking. (3) To trim, garnish and serve a food in an aesthetically pleasing manner.

Dry Ingredients - Flour, salt, sugar, baking powder, spices, etc. Ingredients used in Chinese recipes, Chinese food recipe, click here.

Drying - Next to salting, drying is the commonest way of preserving food in China . It is more difficult than salting, since you must hope the thing will dry before it spoils. You get your dried things in Chinatown.


A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

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Last Modified: 11/28/11.