We've put together a handy glossary of cooking terms and ingredients. Click the letters below to view the glossary of terms.
Damper: Australian bush bread, made from flour, water (or beer) and salt, damper is commonly cooked in the hot ashes of a camp fire, or over glowing coals.
Danish Pastry: A sweet bread made by rolling and folding butter into yeast dough.
De-beard: A culinary term that means 'To remove the beard from the mussels'.
Decant: A wine term that means 'To pour a liquid from its original bottle into a glass container such as a carafe, decanter or jug'. This process allows you to separate the wine from any sediment that has settled in the bottle, and allows it to 'breathe'.
Decanter: A narrow-necked glass bottle or jug, usually with a glass stopper, used for storing fortified wines, wines and spirit
Decorate: This word is used mainly in sweet recipes and means to add something to a completed dish to make it look pretty or finish it off. For example, strawberries are placed on the top of a cake to decorate it.
Deep Fry: A term that means 'To cook food by fully immersing it within hot oil or fat heated to 170-180°C'.
Deep Fryer: A piece of kitchen equipment used for deep-frying food items in hot oil or fat.
Degustation: A hospitality term that refers to the tasting or sampling of food or drink from a menu.
Demerara Sugar: A raw, brown sugar with a rich, molasses-like flavour. Also, referred to as Turbinado sugar.
Devilled: A term that refers to any meat that has been marinated in a spicy, slightly sweet sauce. Common ingredients include mustard and Worcestershire sauce.
Devonshire Cream: A thick cream.
Devonshire Tea: A traditional English style afternoon tea, comprising scones, clotted cream and jam.
Dice: A culinary term meaning 'To cut food into precise small cubes'.
Dill: A popular herb, with feathery, dark-green leaves and pale yellow flower heads that produce large, flat and oval seeds.
Dill Pickle: A salty baby cucumber, pickled with dill seeds.
Dilute: A term meaning 'To weaken a liquid or flavour by the addition of water or other liquids'.
Dim Sim: A small, savoury Asian dumpling, usually steamed or deep fried, and made with pork.
Dim Sum: A selection of small dishes, either sweet or savoury, served at the same time.
Dissolve: A term meaning 'To incorporate a solid food and a liquid so that none of the original dry ingredient is visible'.
Doily or Doyley: Intricately cut paper liners that decorate the base of plates on which desserts, fruits or sweets are served.
Dolmades: A popular Mediterranean dish, Dolmades use a grape vine or cabbage leave that has been filled with cooked rice, nuts, currants or minced lamb.
Doner Kebab: A popular dish of Turkish origin, made with thinly sliced and marinated lamb, rolled into pita bread and served with hommos and salad.
Dory: A species of fish.
Double Crumb: A culinary term that means 'To pass through flour, egg and breadcrumb then just the egg and breadcrumbs again’ to give a thicker protective coating'.
Dough: Any flour that has been mixed with liquid to form a mouldable texture.
Dough Cutter: A small kitchen utensil, made from metal or plastic and available in a range of sizes and shapes, used for cutting dough.
Drain: A term that means 'To allow liquid to escape from a food that has been placed into a colander
Dredge or Dust: A term meaning 'To sprinkle with a thick coating of sifted icing sugar or flour'.
Dressing: A mixture of oil, vinegar and other ingredients used to enhance the flavour of salads.
Dried Fruit: Any fruit that has had its moisture removed to improve its shelf life and intensify its flavour.
Dripping: Animal fat produced after meat has been cooked. Often used as a substitute for butter during 'hard times'.
Dry: To remove moisture from a product.
Dry-fry: To pan-fry using the minimum amount of oil, or to fry a product in a non-stick pan.
Duchesse: Refer Pommes Duchesse.
Duck: A type of poultry, usually eaten between six weeks and three months of age, Ducks have brown coloured flesh and medium fat content.
Duckling: A young duck.
Du jour: A French term meaning 'Of the day' (i.e. a dish prepared especially for the day).
Dukkah: An Egyptian seasoning with groundnuts and spices.
Dulse: Refer Seaweed.
Dumpling: Either a mixture of ingredients moulded into small balls and dropped into soup or water until cooked or small balls of dough, again cooked in liquid (soups, stock, water, stews).
Durian: A large, firm fruit from Asia with a creamy white colour, gelatinous texture and strong, often pungent smell when ripe.
Dust: A term meaning 'To coat lightly', usually with flour or breadcrumbs.