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i
TERMS
J
DRAW.To removeentrails from, and clean,
then into a choiceof sauces.Dessert f ondues
poultry or game. Drawnfishare wholefish
include chocolate orothersauces fordipping
that havebeencleaned (eviscerated) butnot
chunksof poundcake or fruit. Thetermalso
boned,
denotes a bakedmaindishmade withcheese,
milkand bread.
DOT - To scatter bits, as of butter or
margarine, o versurface of food.
GELATIN - Availableas unflavored andfruit-
flavored.Theyare not interchangeable.
DREDGE - Tocoveror coatfood,aswithflour,
cornmeal, e tc.
OLACE - 1.Glazed, aswitha frosting. 2.Frozen.
DRESS - To mix salad or other food with
Glue.1.Tocoatwitha glossy mixture. 2 .Con-
dressing or sauce,
centrated stockusedto addflavor.
DRIPPINGS
- Fatandjuicegivenoffby meator
GRATE - To I:ubfoodon a grater(orchopin
poultryas it cooks,
blenderor food processor) t o produce fine,
medium or coarseparticles.
FLAME - Toignitewarmed alcoholic beverage
poured overfood.Alsoknownas flambe.
6RATIN - A French termdefining a brown crust
formedby bakingor broiling breadcrumbs,
FLOUR-1. AII-purpose.Madefromavarietyof
cheese,butter or a mixture on top of a
wheats,it produces goodresultsfor a wide
casserole or otherdish.
varietyof baked goods. W hole-wheatflouris
milledfromthe entirewheatkernelwhilerye
OREASE
- Torubsurface ofdishorpanwithfat,
flour ismilledfromthe ryekernel. C akeflour
to keepfoodfromsticking.
is milledespecially for cakesandotherlight
bakedproducts. F orbestresults alwaysuse
6ARNISH. To adda decorative touchto food,
the flour calledfor in the recipe.In recipes
as with parsley, croutons or prepared
callingfor all-purpose and wholewheator
vegetables.
rye,a certainproportion of all-purpose t othe
GRILL - Tocookfoodona rackbydirectheat;
otherflourisneeded for bestresults; s odon't
alsotheappliance o rutensil u sed forthistype
substitute flour.2. Tocoatlightlywithflour,
of cooking.
FLUTE - Tomakedecorative indentations.
GRIND - Toreduce to particles infoodgrinder,
FOLD IN-Tocombine d elicate ingredients s uch
blender or foodprocessor.
as whipped creamorbeaten eggwhiteswith
KNEAD - To work a food mixture(usually
otherfoodsbyusing a gentle, c ircular motion
to cutdownintothemixture, s lideacross the
dough) w ith a press-fold motion.
bottom of the bowl to bring someof the
LUKEWARM- Ata temperature o f about95°F.
mixtureupandoverthesurface.
Lukewarm foodfeelsneitherwarmnorcold
whenin contactwith insideof the wrist.
FONDUE - Most oftena dish of hot melted
cheese andwine,intowhichbreadisdipped
MARBLED - Termusedto describe meatwith
andtheneaten. F ormeatfondues, atthetable,
visiblefat running through the lean.
cubesof meatare dippedin hot fat to cook,
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