CULINARY TERMS

C to D

CARAMELISE
Gently heat foods until the sugars turn brown.

CARVE
Cut raw or cooked food into slices or pieces.

CHOP
Cut up in small pieces.

CLARIFY

To remove impurities from a liquid or fat by heating, skimming and straining.

COURT-BOUILLON
Stock made from wine, vegetables etc. often used in fish dishes.

CREAM

Mix and beat with a spoon or fork until soft and fluffy.

CROÛTONS

Tiny cubes of bread, fried until golden brown and crisp used to garnish soups and other dishes.

DECANT
Separate a liquid from sediments by careful pouring.

DEEP FRY
Immerse in sufficient hot fat or oil to cover food.

DREDGE
Sprinkle over food usually with flour or sugar.

DRESS
To shape meat, fish or poultry before cooking

DRIZZLE
Pour liquid very slowly and gently over food.

DRY-FRY
Quickly fry in pan without oil or fat.