Glossary of Food Words
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D
- Dacquoise
- A sponge made with meringue and almonds
- Dandelion
- Is a wild flower of a yellow colour; young leaves are beautiful for salad, old one are very bitter
- To deep-fry
- To cook food by submerging the whole food item in hot oil or fat.
- Dijonnaise
- Dijon mustard, egg yolks, olive oil, white balsamic vinegar
- Dough
- The raw mix (flour, eggs, water, etc) of biscuit, bread, brioche, cookies, etc.
- Duxelles
- Finely chopped mushrooms with a little onion or shallot sautéed in butter until soft and dry. This is generally used for flavourings, stuffing, and sauces.
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Vladislav Jankovych » Pearl Restaurant London » Information » Food Culinary Glossary » Letter D