CRULLERSLong, twisted, baking powder
CRUSTINGFormation of dry crust on surface of
doughs due to evaporation of water from the
CUBETo cut any food into square-shaped pieces.
CURDLETo change into curd; to coagulate or
CURRANTThe acid berry of several species of
shrubs of the gooseberry family; used primarily for
jelly and jam.
CURRYA powder made from many spices and used
as a seasoning for Indian and Oriental dishes
(shrimp or chicken curry).
CUT INBaking term that means to combine solid
shortening and flour with a pastry blender or knife.
DANISH PASTRYA flaky yeast dough having
butter or shortening rolled into it.
DASHA scant one-eighth teaspoon.
DEMITASSEA half cup. In this country, the term is
applied to after-dinner coffee, which is usually
served in half-size cups. Demitasse coffee is
usually made stronger than that served with a meal.
DIASTASEAn enzyme possessing the power to
convert starches into dextrose and maltose.
DICETo cut into cubes of approximately one-fourth
DISINFECTANTA chemical agent that destroys
bacterial and other harmful organisms.
DISSOLVETo mix a solid dry substance with a liquid
until solid is in solution.
DIVIDER(Baking term) A machine used to cut
dough into a desired size or weight.
DOCKTo punch a number of vertical impressions in
a dough with a smooth round stick about the size of
a pencil to allow for expansion and permit gas to
escape during baking.
DOUGHThe thickened uncooked mass of combined
ingredients or bread, rolls, and cookies, but usually
applied to bread.
DRAWN BUTTER(or Sauce) When salted butter is
melted, the salt separates from the oil and settles.
The oily portion is poured, or drawn off, hence,
the name. Drawn butter may be used unthickened,
seasoned with a little lemon or a dash of
Worcestershire sauce and a bit of chopped parsley,
chives, or mint. Drawn butter sauce is a thickened
sauce made from drawn butter and used with fish,
shellfish, and green vegetables.
DREDGETo coat food items with flour, sugar, or
DRESSAs applied to food: to prepare for cooking or
for the table, as to dress a chicken.
DRIPPINGSFat and juices dripped from roasted
DRY YEASTA dehydrated form of yeast.
DUCHESS(or Duchesses) A name given to various
mixtures to which beaten whole eggs (or whites
only in some dessert items) are added. The mixture
is shaped into balls and baked. A method used most
often with mashed potatoes.
DUSTINGAlight film of flour or starch that is placed
on pans or workbench to prevent dough from
ECLAIR(French) A small filled pastry made from
cream puff batter (or choux paste). The filling
varies, but usually is vanilla cream filling or
whipped cream injected from a special tube filler.
The baked, filled shell is dusted with confectioners
sugar or covered with a thin layer of chocolate.
EMULSIFICATIONThe process of blending
together fat and water solutions to produce a stable
mixture that will not separate on standing.
ENCHILADAS(Mexican) A dish popular in many
parts of the United States consisting of tortillas
topped with a meat sauce and cheese.
ENRICHED BREADBread made from enriched
flour and containing federally prescribed amounts
of thiamin, riboflavin, iron, and niacin.
ENTRÉE(French) An intermediary course of a meal,
which in the United States is the main course.
ENZYMEA substance produced by living organisms
that has the power to bring about changes in organic
EXTRACTEssence of fruits or spices used for
FERMENTATIONThe chemical change of an
organic compound due to action of living organisms
(yeast or bacteria), usually producing a leavening