Cooking Terms C and D

Easy to Understand Cooking Dictionary

This page provides cooking definitions for cooking terms C and D.

Cooking Terms can be a little confusing so these definitions are provided for frequently used terms found in recipes and articles about cooking.

As with all dictionaries, the terms are alphabetized (I think ;-) )

Cooking Terms C and D : Learning the Language

Cooking Terminology: Words starting with "C"

  • calamari - squid
  • capers - pickled flower buds from the Mediterranean
  • caramelize - a process of cooking sugar (usually with oil or butter) until it begins to color; foods containing natural sugars will caramelize in their own sugars
  • Celsius - a temperature scale in which 0 (zero) is freezing and 100 degrees is boiling or steaming
  • chicory - sometimes called curly endive; a type of lettuce (chicory root is used as a coffee substitute)
  • chiffon - a filling made light and fluffy with beaten egg whites or whipped cream
  • chop - to cut into non-uniformed pieces or rough cut
  • clarify - a process of making a liquid clear; removing milk solids and impurities from butter resulting in a pure golden liquid butter used for many cooking purposes
  • coat - to cover food with another product
  • combine - mixing ingredients together
  • core - remove the center of fruits
  • cream - beat butter or shortening until light and fluffy
  • crush - to reduce food to small particles using a tool (rolling pin or mortar and pestle)
  • cube - to cut up into regular sizes
  • cut in - the process of combining solid fat (such as butter or shortening) with a dry ingredient (such as flour) until small pea-size particles are formed; as is done when making pie crust or biscuits

Cooking Terminology: Words starting with "D"

  • dash - about 1/16th of a teaspoon; a "pinch" or less
  • deep-fry - to cook submerged in very hot fat (like French fries) until golden brown
  • deglaze - to swirl a liquid into a pan to dissolve particles of food on the bottom of the saute' or roast pans for flavor
  • demi-glace - a rich brown sauce made from reduced veal or beef stock; used to make classic sauces
  • devil - to add hot, spicy ingredients (pepper, Tabasco, cayenne, mustard) to a food
  • dice - to cut into regular sized cubes; small, medium or large
  • direct heat - a grilling method of cooking, allowing food to be cooked directly over a flame or heat source
  • dissolve - to stir a dry substance into a liquid until no solids remain
  • dollop - a scoop or spoonful of food placed on top of another food
  • dough - a combination of flour, water or milk and sometimes a leaven (yeast) to make a mixture for baking
  • drain - to remove and discard the liquid contents from a cooking process (as in draining cooked potatoes or vegetables)
  • dredge - to lightly coat food to be pan-fried or sauteed (usually with flour, cornmeal or bread crumbs)
  • drippings - the juices and fat that is collected from the pan of cooked foods
  • Dutch Oven - a large, deep pot that is covered with a tight fitting lid

Hopefully this cooking dictionary will prove helpful in your pursuit of cooking with confidence and style.


“The only place where success comes before work is in the dictionary."

 Donald Kendall