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I
TERMS
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J
DRAW- To removeentrailsfrom, and clean,
poultry or game. Drawn fish are wholefish
that have beencleaned(eviscerated)butnot
boned.
DOT - To scatter bits, as of butter or
margarine,oversurfaceof food.
DREDGE- Tocoverorcoatfood,aswithflour,
cornmeal,etc.
then intoa choiceofsauces.Dessertfondues
includechocolateorothersaucesfordipping
chunksof poundcakeor fruit. The termalso
denotesa bakedmaindishmadewithcheese,
milk and bread.
GELATIN- Available as unflavoredand fruit-
flavored.Theyare not interchangeable.
GLACE-1.Glazed,aswithafrosting.2.Frozen.
DRESS- To mix salad or other food with
dressingor sauce.
GIWL1.TOcoatwitha glossymixture.2.Con-
centratedstock usedto add flavor.
DRIPPINGS- Fat andjuicegivenoffbymeator
poultryas it cooks.
FLAME- To ignite warmed alcoholic beverage
poured over food. Also known as flambe.
FLOUR- 1.All-purpose.Madefromavarietyof
wheats, it producesgood resultsfor a wide
varietyof bakedgoods.Whole-wheatflouris
milledfromtheentirewheatkernelwhilerye
flourismilledfromthe ryekernel.Cakeflour
is milledespeciallyfor cakesand otherlight
bakedproducts.For bestresultsalways use
the flour called for in the recipe.In recipes
calling for all-purposeand whole wheat or
rye, acertainproportionofall-purposetothe
otherflourisneededfor bestresults;sodon't
substituteflour. 2. To coatlightlywithflour.
FLUTE- To makedecorativeindentations.
FOLDIN-To combinedelicateingredientssuch
as whippedcreamor beateneggwhiteswith
otherfoodsbyusinga gentle,circularmotion
to cutdownintothemixture,slideacrossthe
bottom of the bowl to bring some of the
mixtureup and over the surface.
FONDUE- Most often a dish of hot melted
cheese and wine, into which bread is dipped
and theneaten. 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 coarseparticles.
6RATIN-A Frenchtermdefininga browncrust
formed by bakingor broilingbreadcrumbs,
cheese, butter or a mixture on top of a
casseroleor otherdish.
GREASE- To rub surface ofdish orpan with fat,
to keep food from sticking.
GARNISH- Toadd a decorativetouchtofood,
as with parsley, croutons or prepared
vegetables.
GRILL- To cook food on a rack by direct heat;
also the appliance orutensil usedfor this type
of cooking.
GRIND- Toreduceto 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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