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#6 term Good Houseke
Set 6 terms cooking
Question | Answer |
---|---|
dijon mustard | A prepared mustard (originally made in Dijon, France) which can be mild ro highly seasoned. |
dot | To scatter bits, as of butter or margarine, over surface of food. |
draw | To remove entrails from and clean poultry or games. Drawn fish are whole fish that have been cleaned (envicerated) but not boned. |
dredge | To cover or coat food, as with flour, cornmeal, etc. |
dress | To mix salad or other food with dressing or sauce. |
dressed fish | Whole fish with scales and entrails removed. Usually head, tail and fins have also been cut off. Smaller fish are generally called pan dressed. |
drippings | Fat and juice given off by meat or poultry as it cooks. |
durum | A wheat variety used in making high-quality spaghetti and other pastas. |
enchilada | A tortilla, stuffed, rolled and served with a highly seasoned sauce. |
enrich | Resupplied with vitamins and minerals lost during processing of food. |