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Terms in Chefs Reference

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Darne
A sliceor steak of a round fish cut through the bone.
Deglaze
To dissolve the small particles of sautéed meat remaining in a pan by adding a liquid and heating. Used as base for sauces.
Degrease
To remove the fat from the surface of a liquid
Dice
To cut into equal sized cubes. The smallest vegetable dice is known as brunoise 2mm (1/12inch) the largest macédoine 1/2 cm (1/4 inch).
Dilute
To make a sauce or stock weaker by adding more liquid.
Dredge
To coat with a dry mixture such as flour, bread or cracker crumbs.
Drizzle
To pour liquid over the surface of food in a fine stream.
Dry Heat Cooking
Cooking without the addition of liquid. Examples include grilling, broiling and panfrying. Used for tender cuts or less tender cuts that have been marinated.
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