i TERMS J
DRAW.To removeentrails from, and clean, theninto a choiceofsauces.Dessertfondues
poultry or game.Drawnfishare wholefish includechocolateorothersaucesfordipping
thathavebeencleaned(eviscerated)butnot chunksof poundcakeorfruit.Thetermalso
boned, denotesabakedmaindishmadewithcheese,
milkandbread.
DOT- To scatter bits, as of butter or
margarine,oversurfaceof food. GELATIN- Availableas unflavoredandfruit-
flavored.Theyarenotinterchangeable.
DREDGE-Tocoverorcoatfood,aswithflour,
cornmeal,etc. OLACE-1.Glazed,aswithafrosting.2.Frozen.
DRESS- To mix salad or otherfood with Glue.1.Tocoatwithaglossymixture.2.Con-
dressingorsauce, centratedstockusedto addflavor.
DRIPPINGS-Fatandjuicegivenoffbymeator GRATE- To I:ubfoodona grater(orchopin
poultryas it cooks, blenderor foodprocessor)to producefine,
mediumorcoarseparticles.
FLAME- Toignitewarmedalcoholicbeverage
pouredoverfood.Alsoknownas flambe. 6RATIN-AFrenchtermdefiningabrowncrust
formedby bakingor broilingbreadcrumbs,
FLOUR-1.AII-purpose.Madefromavarietyof cheese,butter or a mixtureon top of a
wheats,it producesgoodresultsfora wide casseroleor otherdish.
varietyofbakedgoods.Whole-wheatflouris
milledfromtheentirewheatkernelwhilerye OREASE-Torubsurfaceofdishorpanwithfat,
flour ismilledfromtheryekernel.Cakeflour to keepfoodfromsticking.
is milledespeciallyforcakesandotherlight
bakedproducts.Forbestresultsalwaysuse 6ARNISH.Toadda decorativetouchtofood,
the flourcalledfor in the recipe.In recipes as with parsley, croutons or prepared
callingfor all-purposeand wholewheator vegetables.
rye,a certainproportionofall-purposetothe GRILL- Tocookfoodonarackbydirectheat;
otherflourisneededforbestresults;sodon't
alsotheapplianceorutensilusedforthistype
substituteflour.2. Tocoatlightlywithflour, of cooking.
FLUTE- Tomakedecorativeindentations. GRIND-Toreducetoparticlesinfoodgrinder,
FOLDIN-Tocombinedelicateingredientssuch blenderorfoodprocessor.
aswhippedcreamorbeateneggwhiteswith KNEAD- To work a food mixture(usually
otherfoodsbyusingagentle,circularmotion
tocutdownintothemixture,slideacrossthe dough)witha press-foldmotion.
bottom of the bowl to bringsomeof the LUKEWARM-Ata temperatureofabout95°F.
mixtureupandoverthesurface. Lukewarmfoodfeelsneitherwarmnorcold
whenincontactwithinsideof thewrist.
FONDUE- Most oftena dish of hot melted
cheeseandwine,intowhichbreadisdipped MARBLED- Termusedto describemeatwith
andtheneaten.Formeatfondues,atthetable, visiblefat runningthroughthelean.
cubesof meataredippedinhotfat to cook,
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