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CULINARY TERMS C to D
order to be able to follow recipes you have to know what various terms
mean; if you don't it can be very difficult to find explanations
- not anymore, here are a few which you may find useful.
CARAMELISE Gently heat foods until the sugars turn brown.
CARVE Cut raw or cooked food into slices or pieces.
CHOP Cut up in small pieces.
To remove impurities from a liquid or fat by heating, skimming and straining. CLARIFY
Stock made from wine, vegetables etc. often used in fish dishes. COURT-BOUILLON
Mix and beat with a spoon or fork until soft and fluffy. CREAM
Tiny cubes of bread, fried until golden brown and crisp used to garnish soups and other dishes. CROÛTONS
DECANT Separate a liquid from sediments by careful pouring.
DEEP FRY Immerse in sufficient hot fat or oil to cover food.
DREDGE Sprinkle over food usually with flour or sugar.
DRESS To shape meat, fish or poultry before cooking
DRIZZLE Pour liquid very slowly and gently over food.
DRY-FRY Quickly fry in pan without oil or fat.
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