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D

DASH: Less than 1/8 teaspoon of an ingredient.

DEEP-FRY OR FRENCH-FRY: Cook in hot fat that's deep enough to float the food. See also Fry, Panbroil, Panfry, Sauté.

DEGLAZE: After panfrying a food, remove excess fat from the skillet, then add a small amount of liquid (broth, wine, water) and stir to loosen browned bits of food in the skillet. This mixture is used as a base for sauce.

DICE: Cut food into squares smaller than 1/2 inch, using a knife.

DIP: Moisten or coat a food by submerging it, covering all sides.

DISSOLVE: Stir a dry ingredient (flavored gelatin, yeast, sugar) into a liquid ingredient (boiling water, hot water, tea) until the dry ingredient dissolves.

DOUGH: A stiff but pliable mixture of flour, liquid and other ingredients (often including a leavening). Dough can be dropped from a spoon (cookies), rolled (pie crust) or kneaded (bread).

DRAIN: Pour off liquid by putting the food into a strainer or colander that has been set in the sink. If draining fat from meat, place the strainer in a disposable container. If you're saving the liquid, place the strainer in a bowl or other container.

DRIZZLE: Pour topping in thin lines from a spoon or liquid measuring cup in an uneven pattern over food (glaze over cake or cookies).

DUST: Sprinkle lightly with flour, granulated sugar, powdered sugar or baking coca (dusting coffee cake with powdered sugar).