TERMS
I
DRAWoTo removeentrails from, and clean,
poultry or game. Drawnfish are whole fish
that have beencleaned(eviscerated)butnot
boned.
DOT To scatter bits, as of butter or
margarine,oversurfaceof food.
DREDGE- To cover or coat food, as with flour,
cornmeal, etc.
thenintoa choiceofsauces.Dessertfondues
includechocolateorothersaucesfordipping
chunksof poundcakeor fruit. The termalso
denotesa bakedmaindishmadewithcheese,
milk and bread.
GELATIN- Available as unflavoredand fruit-
flavored. They are not interchangeable.
GLACE- 1.Glazed,aswithafrosting.2.Frozen.
DRESS- To mix salad or other food with
dressingor sauce.
GluL 1. TOcoatwitha glossymixture.2.Con-
centratedstockusedto add flavor.
DRIPPINGS- Fatandjuicegivenoffby meator
poultryas it cooks.
FLAME- To ignite warmed alcoholic beverage
poured over food. Also known as flambe.
FLOUR- 1.All-purpose.Madefroma varietyof
wheats, it producesgoodresultsfor a wide
variety ofbakedgoods.Whole-wheatflouris
milledfromtheentire wheatkernelwhilerye
flour is milledfromthe ryekernel.Cakeflour
is milled especiallyfor cakesand otherlight
bakedproducts.For bestresultsalways use
the flour called for in the recipe. In recipes
calling for all-purposeand whole wheat or
rye, a certainproportionofall-purposeto the
otherflourisneededfor bestresults;sodon't
substituteflour. 2. To coat lightlywith flour.
FLUTE- To make decorativeindentations.
FOLDIN-To combinedelicateingredientssuch
as whippedcreamor beateneggwhiteswith
otherfoodsbyusinga gentle,circularmotion
to cut downintothemixture,slideacrossthe
bottom of the bowl to bring some of the
mixtureup and overthe surface.
FONDUE- Most often a dish of hot melted
cheese and wine, into which bread is dipped
and then eaten. For meat fondues, at thetable,
cubes of meat are dipped in hot fat to cook,
GRATE.To rub food on a grater (or chopin
blenderor food processor)to producefine,
mediumor coarse particles.
6RATIN- A Frenchtermdefininga browncrust
formed by baking or broilingbread crumbs,
cheese, butter or a mixture on top of a
casseroleor other dish.
GREASE- To rub surface ofdish or pan with fat,
to keep food from sticking.
GARNISH- To add a decorativetouchto food,
as with parsley, croutons or prepared
vegetables.
GRILL- To cook food on a rack by direct heat;
also the appliance or utensil used for this type
of cooking.
GRIND- To reduceto particlesinfoodgrinder,
blenderor food processor.
KNEAD - To work a food mixture (usually
dough) with a press-fold motion.
LUKEWARM- At a temperature of about 95°F.
Lukewarm food feels neither warm nor cold
when in contact with inside of the wrist.
MARBLED- Term used to describe meat with
visible fat running through the lean.
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