A Dictionary of Food

date mark

date mark A date stamped on a packaged food item indicating either the use-by date, best-before date, best-before-end date or display-until date

date mussel See sea date date shell See sea date

dátil (plural dátiles) Spain Date dátil de mar Spain Sea date datolya Hungary Dates

datte France A date

datte de mer France A sea date Datteln Germany Dates

datteri Italy Dates

datteri farciti Italy Stuffed dates dattero di mare Italy Sea date daub, to To lard

daube France A rich casserole made from previously marinated meat with a selection of vegetables, wine, garlic, onions and seasonings according to region. Cooked slowly in a sealed pot and traditionally served with boiled potatoes or pasta.

daube disef An egg stew from Mauritius, made with hard-boiled eggs and new potatoes boiled in their skins, both fried until brown, mixed with a sauce made from chopped onions, garlic, green chillies, ginger, parsley and thyme all sweated in oil, chopped skinned tomatoes, tomato purée, sugar, seasoning and water and finished with chopped coriander and petit pois

daubière France An earthenware casserole with a tight-fitting lid used to cook daubes. Originally they had a deep lid in which burning charcoal could be put.

Daucus carota Botanical name Carrot

dau gok China A dark green variety of long bean

dau hao Vietnam Oyster sauce dau hu Vietnam Bean curd

dau hu chien Vietnam Fried bean curd dau hu chung Vietnam Bean curd dau hu ki Vietnam Dried bean curd

dauil nakhud Central Asia Yellow split peas dau me Vietnam Sesame seed oil

dau mil, dau miu China 1. Pea leaf 2. Pea shoot

daum kesom Indonesia, Malaysia Vietnamese mint

daumont, à la France Garnished with mushrooms, soft fish roe, crayfish tails and sometimes fish quenelles. Used for fish.

daun bawang Indonesia, Malaysia Scallion or spring onion

daun jeruk purut Indonesia Makrut lime leaves

daun kari Indonesia Curry leaf

daun kari pla Malaysia Curry leaf

daun kemangi Indonesia The most commonly used basil

daun ketumbar Indonesia, Malaysia

Coriander leaves

daun limau purut Malaysia Makrut lime daun mangkok South Asia A shrub, Polyscias

scutellarium, whose aromatic young leaves are used as a green vegetable, usually shredded. The whole leaves are also used to hold food.

daun pandan Indonesia, Malaysia Screwpine daun pudina Malaysia Mint

dauphin France A dolphin

Dauphin France A cows’ milk cheese from the near the Belgian border, flavoured with herbs and spices and formed into decorative shapes. The cheese itself is similar to

Maroilles.

dauphine, à la France With pommes dauphine

dau phong Vietnam Peanut

dau phong rang Vietnam Roasted peanuts used as a garnish and for flavouring

daurade France Gilt-head bream daurade commune France See bream 1 dau see China See black bean 2

dau xanth Vietnam Mung bean or bean sprout Davidson’s plum Australia A very sharp sloelike fruit with an intense acid flavour about 5 cm long which comes from a 12-metre northern tree, Davidsonia pruriens. It is used in small quantities in jams, dressings and desserts. It can be used as a substitute for

tamarind.

da xia China Prawn

dayap Philippines A small lime (up to 1.5 cm diameter) used as a souring agent

DeArbol chilli A small long and thin, very hot dried chilli pepper with a bright shiny skin. Should be used with care.

deauvillaise, à la France In the style of Deauville in Normandy. Used especially of sole poached with cream and chopped onions.

dębowiecka Poland A firm medium-sized slicing sausage from Poznan, made with pork containing only a little fat

debrecen Hungary A spicy sausage made of 2 parts lean pork, 1 part pork fat and 1 part beef, seasoned and flavoured with spices. Used in various stews.

debrecener rohwurst Hungary A hard

Rohwurst made entirely of pork debrecziner Hungary A spicy coarse-textured

sausage similar in size to the Frankfurter decaffeinated coffee Coffee made in the usual way from green beans which have

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been solvent treated to selectively remove the caffeine. It has a similar flavour to, but is not as stimulating as coffee.

decant, to To gently pour off the clear liquid from the top of a mixture of liquid and heavier particles, where the latter have settled to the bottom. Usually applied to wine to separate it from the crystals of tartaric acid which are precipitated on long standing.

decanter A glass container with a stopper, often decorated, in which decanted wine or other drinks are kept for serving

decentralized service Service where food is prepared in bulk and sent to to serving points where it is placed onto dishes or trays for onward dispatch, e.g. in hospitals

dechi Nepal, South Asia A tinned brass cooking pot. See also degchi

decilitre One tenth of a litre, 100 millilitres. Abbreviation dl

decompose, to To undergo a process of bacterial, fungal or enzymic attack which causes food to break down into usually strong-smelling and often toxic components. Some decomposition enhances flavour and texture e.g. in game, cheese and many fermented foods, but these can easily go bad as the process of decomposition has started.

decorate, to To make pleasing to the eye by adding shapes, colours and textures to a dish, e.g. to cakes, desserts, cold buffet items, sandwiches, salads, etc.

decorated eggs Painted and decorated hardboiled eggs in their shells. Often used at Easter as symbols of resurrection or of fertility.

decorating bag United States Piping bag decorating comb A flat plate or spatula with

serrated edges used to make ridged surfaces on cake icing. Different edges may have different profiles.

découper France To carve, joint or cut in pieces

dee la Thailand Sesame seed deem sum China Dim sum

deep-dish pizza United States A North American style pizza made in a dish with sides like a flan or tart tin. Used so that more filling than is usual with a traditional pizza may be cooked with the dough. Also called deep-pan pizza

deep fat Hot fat or oil of sufficient depth to completely cover the item being fried. Usually held in a special cooking utensil designed to prevent accidents.

deep-freeze An insulated and refrigerated cabinet or chest for freezing and storing frozen food at temperatures below –20°C

degh fasli

deep-freeze, to To cool food below –20°C so as to prevent deterioration

deep-freezing A method of preserving food by storing at temperatures below –10°C, usually around –18°C to –20°C

deep-fry, to To cook food by immersing it in and covering it with hot fat or oil at a temperature between 175 and 195°C. The food is quickly sealed, crisped and cooked if not too thick.

deep-fryer The cooking utensil which contains sufficient depth of fat and a means of heating it, used for deep-frying. It should have a cool zone below the heating element and hot fat, to collect burnt fragments of food, and a thermometer and/or thermostat to control the temperature.

deep-poaching, fish Large cuts of fish or whole fish cooked in simmering court bouillon or acidulated and salted water until cooked. Cooking is finished when the flesh leaves the bone. Usually garnished with picked parsley, plain boiled potatoes, slices of blanched aromatic vegetables and a little cooking liquor and served separately with a suitable sauce.

deep sea argentine See argentine deepwater prawn A large prawn, Pandalus

borealis, up to 13 cm long, red when live and found from Greenland to the UK, large quantities being fished in Norwegian waters. Also called northern prawn, deepwater shrimp

deepwater shrimp See deepwater prawn deer A family of herbivores, Cervidae, found

throughout the world. Most of the males have bony antlers which are shed and regrown annually throughout life. They range in size from 55 cm high at the shoulder to 2.4 m. The important meat varieties are red, fallow and roe deer in Europe, the white-tailed mule deer and moose in North America and the caribou and reindeer of Arctic regions. The meat is known as venison.

defrost, to 1. To thaw or warm up deep-frozen food to room temperature in readiness for cooking or eating. Usually done by slow application of heat to avoid cooking part of the food, often in a microwave oven. 2. To warm up a refrigerator or deep-freeze so as to remove ice and snow encrusted on the internal surfaces

degchi South Asia A tinned brass cooking pot with a heavy base, straight sides and no handles used for cooking over charcoal or wood. Also called bhagoni, dechi, patila

degh Central Asia The narrow-necked conical cooking pot of Afghanistan

degh fasli South Asia A type of cassoulet made with any variety of beans and breast of

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deghi mirch

lamb cut in cubes and marinated in processed and liquefied onions. After all are simmered together with tomatoes, sweet peppers and aromatic spices and herbs the meat is removed and fried in butter, the separated cooking liquor is defattted and reduced by half, then all is recombined and flavoured with ground mace and bay leaves.

deghi mirch South Asia Kashmiri chilli déglaçage France 1. The process of

deglazing 2. Defrosting

déglacer France 1. To deglaze 2. To defrost deglaze, to To dissolve and loosen coagulated meat juices which stick to the bottom of a roasting dish or frying pan using water, stock or wine. The resulting solution or suspension is sometimes reduced in volume by boiling and is used to add flavour to sauce or stock.

degorge, to See dégorger, faire

dégorger, faire 1. France To soak in water to remove impurities before cooking; used of e.g. fish, offal, meat, etc. 2. To remove water and sometimes bitter flavours from a food by chopping, covering with salt, allowing to drain for some time then rinsing and drying. Used with cucumbers, aubergines, courgettes, kantolas and karellas.

dégraisser 1. France To skim off fat and scum from the top of a simmering liquid as in the preparation of stocks and sauces 2. To remove fat from meat

degrease, to To remove fat from the surface of a liquid, either by skimming, decanting or soaking it into paper

degree Celsius The divisions of the Celsius scale of temperature of which there are 100 between the freezing point and the boiling point of water, 0°C and 100°C respectively. Written °C. Also called degree Centigrade

degree Centigrade See degree Celsius degree Fahrenheit The divisions of the

Fahrenheit scale of temperature of which there are 180 between the freezing point and the boiling point of water, 32°F and 212°F respectively. Written °F.

degue West Africa Millet porridge (tô) mixed with soured milk and honey

dégustation France Tasting or sampling e.g. of wine, oysters, etc.

dehumidify, to To remove water vapour from air, either by passing the air over a chemical which absorbs water or a cold surface which condenses it. Used in humid areas.

dehydrate, to To remove water from a food product generally to improve its keeping quality. Food may be dehydrated by sun or air drying, heating, salting or applying a vacuum whilst adding heat.

deipnon The first part of a formal meal in ancient Greece when the food was served. See also symposium

déjeuner France Lunch

deli United States A delicatessen where food can also be eaten on the premises

delicatessen A shop or area within a shop selling ready-to-eat savoury items such as preserved meats and fish, cheese, slicing sausages, salads, pâtés, dips, etc.

délice England, France A thin fillet of fish with the two ends folded underneath to form a rectangular parcel. Usually poached. (NOTE: Literally ‘a delight’.)

Délice de Saint Cyr France A rich, triplecream cheese made from cows’ milk in the area surrounding Paris

Delikatessaufschnitt Germany Assorted cold meats, assiette anglaise

deliquescent The description of a substance that absorbs water from the atmosphere and dissolves in it, e.g. pure salt without additives will cake and eventually dissolve

delizie Italy 1. Appetizers 2. Delicacies della rice A type of long-grain rice

Delmonico potatoes United States Potato balls, boiled then dressed with butter, lemon juice, chopped parsley and seasoning

Delmonico steak United States A boneless beef steak 2.5 to 5 cm thick, cut from the wing and fore rib with all bone fat and coarse meat removed. Treat like fillet steak. Also called spencer steak

dem à la Saint Louisienne West Africa A Senegalese dish of stuffed fish in the French style. See also mulet farci à la Saint-

Louisienne

Demeltorte Austria A pastry filled with candied fruit

demerara sugar A light brown sugar with coarse crystals originally from Demerara in British Guiana but now produced widely from raw cane sugar. Used for coffee and various desserts. Less moist than muscovado.

demersal Which live near or on the sea bed. Used of e.g. flatfish.

demi France Half

demi-deuil France With black and white ingredients, usually poached chicken, sweetbreads, eggs, shellfish, etc. for white and truffles for black, and served with suprême sauce (NOTE: Literally ‘halfmourning’.)

demi-deuil salad A salad of sliced boiled waxy potatoes, seasoned, mixed with real truffle shavings and dressed with a mixture of olive oil, vinegar, French mustard and single cream

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demi-doux France A type of bloater. See also bouffi

demi-glace, sauce England, France A mixture of equal parts of espagnole sauce and brown stock reduced by simmering to a half quantity, skimming as necessary, and finally strained. Used as a basis for other sauces.

demi-loaf United States A small individualsized loaf

demi-sel France 1. Slightly salted, as of butter, cheese, etc. 2. A moist, white, salted curd cheese made from cows’ milk and with 40% butterfat content. It has a mild, slightly sour flavour.

demi-suisse France, Switzerland A 30 g Suisse cheese. Also called petit-suisse

demi-tasse France, United States A half cup or a small cup usually used to serve coffee demoiselles de Cherbourg France Small

lobsters

denature, to To change the properties of protein, usually by heat or chemical action. Generally denaturing reduces the solubility and changes the colour and appearance of protein, e.g. as when heating egg white or blood.

dendang Indonesia Surf clam

dénerver France To remove tendons, gristle, arteries, veins and membranes from meat and muscle

dengaku Japan Grilled, skewered and coated with a sweetened miso. See also misodengaku

dengu East Africa A Kenyan dish of cooked mung dal mixed with sautéed onions and coconut milk, brought to the boil and flavoured with paprika. Served with rice, chapatis or mashed sweet potatoes.

dénoyauter France To stone or pit a fruit density 1. Mass or weight per unit volume.

e.g. water has a density of 1 kg per litre, saturated brine about 1.22 kg per litre and vegetable oil about 0.8 kg per litre. 2. The quality of hardness, thickness, opacity, etc. of something. See also specific gravity

dent corn United States A common tall form of maize, Zea mays var. indentata, with yellow or white kernels in which the hard coat covers only the sides so that they are indented at the top.

dent-de-lion France Dandelion dente, al Italy Al dente

denté France Dentex, the fish (NOTE: Literally ‘toothed’.)

dentex The general species name of a group of Mediterranean fish, Dentex dentex, similar to sea bream with a firm flesh and up to 1 m in length. Baked or grilled.

dessert cream

dentice Italy Dentex, the fish dentón Spain Dentex, the fish

Denver sandwich United States Western sandwich

deodorize, to To remove or mask the smell of cooking food, e.g. with herbs or spices

dépecer France 1. To joint 2. To carve dépouiller France 1. To skim fat, scum and

similar from the surface of stock, soup, sauce and the like 2. To remove the skin of an animal

Derby England A pale yellow, hard but flaky textured cheese made from cows’ milk. Mild when young but matures over 6 months to develop a fuller flavour.

Derby sage parsnips England Parsnips peeled and cut in smallish pieces, parboiled, dried, coated in a mixture of flour and finely grated sage Derby (2:1) and seasoning and then roasted in the oven using dripping or oil, basting occasionally

Derby sauce England A proprietary sauce invented by Escoffier. Worcestershire sauce is used as a substitute.

derek tibs East Africa Fried meat from Ethiopia served ‘derek’, i.e. without sauce derere East Africa The Tanzanian name for

okra

derrynaflan Ireland A semi-soft Irish cheese dés, en France Diced

desayuno Mexico, Spain Breakfast

Desenchildkröte Germany Terrapin desert raisin Australia Bush tomato deshebrar Spain To shred déshydrater France To dehydrate

desiccate, to To dry or remove water from substances, as in desiccated coconut

desiccated coconut The grated or shredded white inner lining of the coconut, vacuumdried at 70°C and used as an ingredient in sweet and savoury dishes and as a decoration

desnatar Spain To skim désossé Boned, without bones

dessaler France To desalt by soaking in water dessert Denmark, England, France, Norway

The pudding, ice cream, fruit or other sweet item served at or towards the end of meal

dessert apple A normally sweet apple suitable for eating raw. Because they do not lose their shape on cooking, dessert apples are used to make uncovered decorative apple tarts.

dessert cream Mixtures of cream with custard and/or fruit purée, often set with gelatine and with a smooth creamy texture. Used as the basis of many desserts.

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dessert grape

dessert grape Special grape varieties selected for eating raw. Classed as: sweetwater – the earliest ripening; muscat – the second to ripen and having the finest flavour; and vinous, which have less flavour but are strong-growing and mature late in the season.

dessert herbs The principal herbs used in desserts, custards, fruit salads, compotes and the like are angelica, aniseed, bay (custard only), bergamot, dill, elderflower, lemon balm, lemon thyme (custard only), lemon verbena, mint, rosemary, rose petals, scented geraniums and sweet cicely

dessert rice Rice prepared for compounded sweets, puddings and desserts, etc. Longgrain rice is washed and blanched twice, cooked with boiling milk, sugar, butter, salt, and vanilla or orange zest flavouring in the oven without stirring, when cooked removed from the oven and enriched with egg yolks. Nowadays dessert rice more often made with short-grain rice cooked in sweetened milk, drained and sweetening adjusted.

dessertspoon A standard volume measure, 10 ml in the UK and 12 ml in Australia, not defined in the USA. Abbreviation dsp

destone, to To stone

détrempe France A slack mixture of flour and water

devein, to To remove the large vein which runs along the back of the tail meat of a shrimp or prawn

Deventer koek Netherlands Deventer cake, a spice cake from Deventer

devil butter A compound butter flavoured with cayenne pepper, vinegar, Worcestershire and Tabasco sauces, refrigerated in a roll and cut into 5 mm slices for garnishing meat and fish dishes

devilled Strongly flavoured with a selection of Worcestershire and Tabasco sauces, mustard, cayenne pepper and vinegar. See also diable, à la

devilled kidneys Peeled, cored and chopped kidneys, sautéed in butter, drained and mixed off the heat with boiling sauce diable. Usually served on toast.

devilled sauce See diable, sauce

devilled sausages Sausages baked in the oven, basted at intervals with a mixture of mustard, chutney, anchovy essence, oil and cayenne pepper. Served with mashed potatoes.

devilling Application of a selection from Worcestershire sauce, Tabasco sauce, mustard, cayenne pepper, vinegar and other highly flavoured condiments to the surface of

meat, fish, etc. prior to panéing and frying. See also diable, à la

devil’s dung Asafoetida

devil’s food cake United States A rich, sweet and dark brown chocolate cake

devils on horseback As angels on horseback but with prunes instead of oysters

devil’s taro Black bean curd

devil’s tongue 1. Snake palm plant 2. Black bean curd

Devon flat England A flat biscuit made with self-raising flour, caster sugar, clotted cream and egg (4:2:2:1), brought together with a little milk and baked at 220°C

Devon garland England A cows’ milk cheese from North Devon flavoured with fresh herbs

Devon sausage Australia A rather cheap slicing sausage made of manufacturing meat, principally pork and mutton. Also called devon (NOTE: Named after a breed of Australian cattle)

Devonshire chudleighs England A smaller version of Cornish splits

Devonshire cream Clotted cream Devonshire hog pudding England Hog

pudding

Devonshire junket England Damask cream Devonshire pie England Layers of pork chops, sliced apples which have been peeled and cored, and sliced onions in alternate layers in a pie dish with sugar and allspice on each layer of chops. Covered with gravy and topped with flaky pastry. Baked at 220°C for 10 minutes and then at 180°C for

90 minutes.

Devonshire split England A sweet yeasted bun, split open and filled with jam and whipped cream

Devonshire squab pie England A deep pie filled with lamb, apples, onions and seasoning and covered in a pastry crust prior to baking

dewberry An early ripening soft fruit hybrid of the blackberry of the genus Rubus, similar to, but larger and juicier that a blackberry and with a more trailing habit. Cook or use as blackberry.

dewcup Lady’s mantle

dewwahra North Africa Lamb’s tripe in a coriander and garlic sauce eaten during Eid in Morocco

dextral Term used of a flatfish in which the eye on the left of the juvenile form moves to join that on the right which becomes the uppermost side of the adult fish

dextrin A polysaccharide made by reducing the number of repeating glucose units in starch. Used in commercial food

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preparations and when dissolved in water as a glaze for bread and rolls.

dextrose See glucose d-glucono-1,5-lactone See E575

DHA See docosahexanoic acid

dhal South Asia 1. Term used for dehusked and split pigeon peas, lentils or similar small pulses (NOTE: From the Hindi word meaning ‘to split’.) 2. A thin gruel-like dish of cooked dehusked split pulses with aromatic flavourings and spice, onions and other vegetables, very commonly served at Indian meals. Also called dal, dahl, dholl

dhania South Asia Coriander seed dhania-jeera, dhania-jira South Asia Mixed

coriander and cumin seeds (2:1), dryroasted to bring out the flavour and ground

dhaniya South Asia Coriander seed dhansak South Asia A mild lamb or chicken

stew with vegetables, lentils and spices topped with fried onion rings. Originally brought from Iran to India by the Parsees.

dhansak masala South Asia A mixture of ground coriander and cumin seeds

dholl See dhal

dhuli urd South Asia Dehusked black gram from which all traces of black have been washed out

dhwen-jang Korea A strong-flavoured salty bean paste similar to hatcho-miso

diabetic food Food with reduced sugar and carbohydrate suitable for diabetic persons, especially jams, marmalades, soft drinks, biscuits, cakes and confectionery items

diable France 1. An unglazed earthenware cooking pot in two symmetrical halves which when put together resembles a ball with two flat sides and a long handle. Used for cooking chestnuts and vegetables without water either in the oven or on top of the stove. Can be shaken and turned over for even cooking. 2. Kidneys or poussins, split, flattened, grilled and served with sauce diable

diable, à la France Strongly flavoured with a selection of Worcestershire and Tabasco sauces, mustard, cayenne pepper and vinegar

diable, sauce England, France A reduction of chopped shallots, white wine, vinegar, cayenne pepper and mignonette pepper simmered with demi-glace, strained and seasoned. Served with fried or grilled fish or meat. Also called devilled sauce

diable de mer France Monkfish

diablo, en Mexico, Spain Devilled, hot and spicy

dietician

diablotins France 1. Cheese-flavoured croûtons 2. Christmas crackers

diacetin See glycerol di-acetate

diamante citron The principal Italian citron grown in Calabria with a very thick, yellow smooth and slightly ridged skin

diamant noir France French black truffle diane, sauce England, France A poivrade

sauce enriched with cream

diaphragm The muscular partition separating the lung and abdominal cavity in mammals. Not usually traded separately except in beef cattle.

diastase See amylase

diavola, alla Italy Devilled, served with a spicy sauce, often of a chicken, split, flattened and grilled

diavolini Italy Small fried spicy rice cakes dibs Middle East A sugar syrup made from the

sugar in sweet grapes, raisins or carob beans by expression, extraction and concentration. Used as a sweetener.

dicalcium diphosphate See E540

dice, to To cut into small cubes with sides between 5 and 15 mm

di centro Italy Parmesan cheese made in July and August. See also Parmigiano Reggiano

dick Germany Thick

Dictyophoria phalloidea Botanical name

Bamboo fungus

dienone A breakdown product of ptaquiloside found in bracken and a potent carcinogen

diente Spain A clove of garlic

dieppoise, à la France In the Dieppe style. Used of any dish containing or garnished with shrimps or served with a shrimp sauce.

diepvries Netherlands Deep-frozen

diet, to To control the intake of food in general or of particular types of food usually with a view to losing weight but sometimes for other medical or health reasons, e.g. for coeliac disease and diabetes

dietary fibre Long-chain carbohydrates which are not digested in the gut but which add to the bulk of bowel contents, reducing constipation and decreasing the transit time of waste matter thus thought to reduce the incidence of bowel cancer. Also called roughage

dietetics The science and study of nutrition and diet

diethyl ether An organic solvent used in some flavourings and food colours

dietician A person trained in dietetics, nutrition and food related illness who advises on these topics usually in relation to illness and health

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digester

digester The original name of the pressure cooker

digestibility A measure of the degree to which food can be converted to nutrients which can be used in metabolism. Generally measured subjectively in humans though animal measurement techniques could be used.

digestif An alcoholic drink such as brandy, taken after a meal to aid digestion

digestion The processes which take place in the stomach and bowels whereby food is broken down into small molecules which can be absorbed into the blood and transported round the body for use. The process makes use of acid, enzymes and emulsifying agents secreted into the mouth, stomach and bowel and of microorganisms in the gut which convert food into other compounds necessary for health.

digestive Any item of food or drink thought to aid digestion

digestive biscuit United Kingdom A crumbly slightly sweet biscuit made from wholemeal flour

Digitaria exilis Botanical name Hungry rice dihydrogen citrates See citrates and

dihydrogen citrates

dijaj ala timman Middle East Iraqi roast chicken with a stuffing based on rice, onion, pine nuts, chopped walnuts and sultanas, flavoured with baharat

Dijon mustard A pale, smooth and cleantasting prepared French mustard made with brown mustard seed, salt, spices, water and white wine or, more traditionally, verjuice. The most common mustard used in cooking.

dijonnaise, à la France In the Dijon style, i.e. with mustard or blackcurrants and blackcurrant liqueur

dika West Africa The seeds of the wild mango tree. See also etima

dilaw Philippines Turmeric

dilis Philippines A small fish similar to anchovy prepared like ikan bilis

dill A tall, hardy annual, Anethum graveolens, from the Mediterranean and southern Russia with feathery leaves and clusters of tiny brown seeds reminiscent of aniseed and caraway. Used in bread and cakes, with fish and in pickled cucumbers. See also Indian dill (NOTE: From the Norse dilla ‘to lull or induce sleep’.)

Dill Germany Dill

dillilammas Finland Boiled mutton in dill sauce

dillisk Ireland Dulse

dillkött Sweden Best end or scrag end of lamb, blanched and simmered in stock with

dill weed, parsley, salt and peppercorns until tender (about 1 hour). Served with dill sauce. dill pickles Small cucumbers (gherkins) pickled in vinegar flavoured with dill seed or dill weed as well as garlic, spices and salt.

The best undergo a lactic fermentation. dillsås Sweden Dill sauce

dill sauce Sweden A white velouté sauce flavoured with white wine vinegar, sugar and dried dill, finished with a liaison of egg and cream and garnished with fresh dill

dill weed The leaves of the dill plant used in salads and to flavour pickled cucumbers and fish. Also called Laotian coriander

dilute, to To make less concentrated by adding e.g. water to sugar syrup or vinegar to prepared mustard

dimbula Sri Lanka A mellow and smooth unblended black tea from Sri Lanka

dimethylpolysiloxane See E900

dim sum China Steamed or deep-fried sweet or savoury snacks served at lunch or in the afternoon before a Chinese meal or with Chinese tea. If steamed, often served in characteristic woven split cane baskets. (NOTE: Literally ‘heart warmers’.)

dinar Catalonia Lunch

dinca fala Wales Tinker’s apple cake dinde France Hen turkey

dindon France Cock turkey dindonneau France Young turkey, poult diner France, Netherlands Dinner

dinner The main meal of the day usually of two or more courses containing meat, fish, cheese or other high protein foods as well as carbohydrates. Served in the evening or around noon, depending on working patterns, region or country, or social class.

dió Hungary Walnuts

Dioscorea The group of plants from which the starchy tuber yam is obtained. See under yam for varieties.

Dioscorea alata Botanical name Asiatic yam Dioscorea bulbifera Botanical name Aerial

yam

Dioscorea	cayenensis	Botanical	name
Guinea yam
Dioscorea	elephantipes	Botanical	name
Elephant’s foot (2)
Dioscorea	esculenta	Botanical	name
Chinese yam
Dioscorea	japonica	Botanical	name

Mountain yam

Dioscorea rotundata Botanical name White yam

Dioscorea trifida Botanical name Cush-cush yam

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diósmetélt Hungary Freshly cooked egg noodles mixed with lard, finely chopped walnuts and sugar, served as a dessert

Diospyros discolor Botanical name Mabalo Diospyros kaki Botanical name Kaki fruit,

persimmon

Diospyros spp. Botanical name Persimmon, American persimmon, kaki, sharon fruit

Diospyros virginiana Botanical name

American persimmon

diot France A fresh sausage containing root vegetables, turnips, beetroot and carrots according to season

dip A soft savoury, usually cold, sauce into which pieces of food such as raw vegetables, crisps, biscuits, etc. are dipped prior to eating

dip, to To fully or partially immerse a solid material or food into liquid or semi-liquid, either to coat the solid or to absorb some of the liquid into it

diphenyl A potent fungicide permitted for use in the wrappings of and in packing cases for oranges and tomatoes. Also called biphenyl, phenylbenzene. See also E230

diphenylamine A food additive with no E number or UK number used as an antioxidant

diplomate, sauce France Sauce normande with 75 g per litre of lobster butter, garnished with truffles and diced lobster meat. Served with whole large fish.

diplomatico Italy A chocolate cake flavoured with rum and coffee

diplomat pudding As cabinet pudding but served cold with redcurrant, raspberry, apricot or vanilla sauce. Also called pouding diplomate

diplomat sauce See diplomate, sauce dipper A large ladle with a long handle used

for transferring small quantities of liquid from a large container

dirty rice United States A Louisiana dish consisting of a mixture of fried chopped onions, celery, sweet peppers, garlic and minced beef cooked with long-grain rice in a seasoned stock (NOTE: So called because of its appearance)

disaccharide A sugar consisting of two simple sugars such as glucose, fructose or galactose chemically bonded together. The most common is sucrose, ordinary beet or cane sugar, which consists of glucose and fructose.

dishwasher rinse Water at around 82°C used for the final rinse cycle

disinfectant A chemical which kills growing bacteria, yeasts etc but not necessarily spores

djuvec od praziluka

disjoint To cut carcass meat, game or poultry into pieces by severing the joints between bones

disodium dihydrogen EDTA See disodium dihydrogen ethylenediamine-NNN’N’-tetra acetate

disodium dihydrogen ethylenediamine- NNN’N’-tetra acetate A salt of EDTA used as a sequestering agent. Also called disodium dihydrogen EDTA

disossato Italy Boned, without bones dispersed phase That phase in a two or more

phase mixture which consists of separate and unconnected globules, droplets, particles or bubbles, e.g. oil is the dispersed phase in mayonnaise and hollandaise sauce, buttermilk in butter and air is the dispersed phase in whipped white of egg. See also continuous phase

display-until date A date mark used on packaged food for stock control purposes and not an indication of shelf life

dissolve, to To mix a solid with a liquid so that the individual molecules of the solid are separately dispersed in the liquid and cannot be seen. The colour but not the transparency of the liquid may be changed. Not all solids dissolve in all or any liquids.

disznóhús Hungary Pork

ditali Italy Thimble-sized tubes of pasta ditalini Italy A small version of ditali used in

soup

di testa Italy Parmesan cheese made between April and June. See also Parmigiano

Reggiano

ditini Italy Cinnamon biscuits from Sicily divinity A type of fudge made with egg whites,

sugar and ground nuts djej North Africa Chicken

djej bil loz North Africa A Moroccan dish of chicken stewed with blanched almonds and spices, the sauce thickened with mashed chicken liver

djej matisha mesla North Africa A Moroccan dish of chicken stewed in oil with onion, garlic, tomatoes, spices and seasoning until very tender, the chicken reserved and the juices reduced, flavoured with honey and served with the chicken garnished with fried or dry-fried almonds and sesame seeds

djej mqualli North Africa A Moroccan dish of chicken stewed with preserved lemons and olives, the sauce thickened with mashed chicken liver

djuvec Balkans A casserole of meat and rice with tomatoes, aubergines, peppers, courgettes, celery, onions and garlic

djuvec od praziluka Balkans A vegetarian casserole of leeks, tomatoes, chillies and rice

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doan gwa

from the Former Yugoslav Republic of Macedonia

doan gwa China Wax gourd

Döbel Germany Chub

Doboschtorte Germany A tall 10-layer sponge cake with a mocha filling

dobostorta Hungary A layered cake filled with and sides coated with chocolate cream, top covered with caramel which is divided before it sets to facilitate serving

dobrada Portugal Tripe

dobrada a modo de porto Portugal Cooked chick peas, pieces of honeycomb tripe cooked in water, black pepper, bay leaf, cumin parsley, onions and garlic browned in oil and cooked tomatoes all combined in a casserole and simmered or baked for 1 hour

dobrada com feijão branco Portugal Stewed tripe, sausages and white beans

dobrogea A Romanian ewes’ milk cheese. See also Penteleu

doce Portugal Sweet

doce de amendos Portugal A sweet almondflavoured dessert with almonds

doce de chila Portugal The tough threads of chila or vegetable spaghetti, separated, refrigerated in water overnight, drained, blanched, drained and cooked over medium heat with an equal weight of sugar, drained, the syrup boiled with a cinnamon stick to 116°C and added back to the strands off the heat. Cooled and bottled. Used in sweets and in place of marmalade or jam.

doce de leite Brazil, Portugal A dessert made from a caramelized milk and sugar mixture. See also arequipe

dock, to To make a number of closely spaced holes in rolled-out pastry either with a fork, a hand roller with many short spines or an industrial scale machine. The purpose is to allow any air bubbles in the pastry to collapse and thus prevent irregularities when baked.

docono West Africa A semolina milk pudding from Guinea flavoured with vanilla and cinnamon and mixed with sliced banana docosahexanoic acid A polyunsaturated essential fatty acid (EFA) found in egg yolk and fish oils. Its lack in the food of newborn children raised on breast milk substitutes is thought to cause retarded brain

development. Also called DHA doddy Bottle gourd

dodine France Boned poultry stuffed with pâté, simmered in wine and served with deglazed pan juices

dodol Malaysia A dark sweet dessert made from cooked rice and mangosteen

doe Female deer

dog cockle A variety of cockle, Glycmeris glycmeris, found throughout the Mediterranean. It has a distinctive patterned shell, yellow with red to brown circles which appear as though feathered.

dogfish A white-fleshed, slightly oily, roundbodied fish of various species of the shark family with a flexible cartilaginous skeleton up to 1 m in length and usually bought skinned. Common in European waters. See e.g. larger spotted dogfish, lesser spotted dogfish, rock salmon and smooth hound. Also called huss, rock eel, flake, rigg

dogh Iran A type of lassi made from yoghurt, dried peppermint or spearmint, salt and water

dog rose See rose

dog salmon See Siberian salmon

doh peeazah A variation of korma in which two additions of onions are made (2 parts onion to 1 part meat). The first half are browned and then cooked with the meat, the second half are grated or processed and added to the meat near the end of the cooking process. Also called do piaaza, dopiaza

doily A small circular placemat of cloth, plastic or paper often embossed and pierced, placed under or on top of plates to protect or beautify. Often used under cup cakes, petit fours, chocolates and the like.

dok jun Thailand Mace

dok mali Thailand Jasmine essence

dolce Italy 1. Sweet 2. Mild 3. Soft 4. Fresh dolceforte Italy Sweet and strong as applied

to dishes with these characteristics

Dolce Latte Italy A soft creamy and mild blueveined cheese made from cows’ milk (NOTE: Literally ‘sweet milk’.)

dolci Italy Sweets or desserts, usually eaten in a pastry shop, not with a meal

dolichos bean Hyacinth bean

Dolichos biflorus Botanical name Horse gram

Dolichos sesquipedalis Botanical name The asparagus bean. Also named Vigna sesquipedalis.

dolma 1. Turkey Blanched vine, fig, cabbage or other edible leaves wrapped around a filling of minced lamb and rice or other savoury mixture then braised. Served hot or cold. 2. Middle East Stuffed aubergines or courgettes

dolmades Greece Vine leaves, wrapped around a filling of fried onions, rice, parsley, seasonings and either currants and nuts, or, fried minced beef or veal, the parcels simmered in water and lemon juice and

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served cold as an appetizer. See also dolma. Also called dolmathes

dolmathes See dolmades

Dolmeh Central Asia Stuffed, as e.g. of vine leaves, cabbage leaves, apples, tomatoes, quinces etc. usually with a meat filling. The common meaning is stuffed vine leaves. The Greek dolmades comes from the same root.

dolphin fish A warm seawater round fish of the genus Coryphaena, found worldwide with a bright silvery gold colour and very tender flesh. Up to 7.5 kg in weight. Poached, baked, fried or grilled. Also called dorado

domasni nadenizi-na furna Bulgaria A mixture of chopped onions, minced meat, fat and a little raw rice, seasoned and flavoured with paprika, packed into sheep’s casings and baked in the oven in water and fat with frequent basting

domates dolmasi Turkey Tomatoes stuffed with a mixture of fried onions, raisins, pine nuts, rice, herbs and seasoning, baked in the oven and served cold

domiati Egypt A soft scalded-curd cheese made from buffalos’ or cows’ milk. See also

Beda

Dominican masked duck United States A highly prized wild duck, Nomonyx dominicus, from the south, shot for the table domoda West Africa A Gambian meat stew generally with lemon juice, chilli pepper, onions, garlic, aubergine and tomatoes but always with peanut butter equal in weight to the meat in the cooking liquor. The meat is normally browned before stewing and the peanut butter is added for the last ten

minutes.

domsiah Iran The finest quality rice domuz Turkey Pork

dòn Vietnam Crisp

dôn Vietnam 1. Stuffed 2. Assembled or put together

donabe Japan An earthenware casserole used for one-pot meals (nabemono) cooked at the table

Donaukarpfen Germany Carp from the river Danube

donburi Japan 1. A big rice bowl 2. A dish of cooked rice topped with some or all of meat, fish, egg, vegetables and garnishes all arranged in a decorative manner and served with spicy sauces, the typical fast food of Japan

dondurma Turkey Ice cream

doner kebab Thin slices of raw lamb meat with fat and seasoning built up on a spit to make a cylinder 20 cm diameter and 60 – 80 cm long, spit-roasted while rotating in front of a source of radiant heat and thin slices

doresshingu

carved from the surface as it is cooked. Served with a meal or as takeaway food in a pocketed hot pitta bread with salad. A cheaper version made from minced lamb, fat and other ingredients is common in the UK. Also called döner kebabi

döner kebabi Turkey The authentic Turkish version of doner kebab

dong Thailand Pickle dongde China Frozen

dong gu China Dried hoshi-shiitake mushrooms harvested in winter

dong guei China The dried root of a relative of angelica, Angelica sinensis. See also dang gui

dong gwa China Wax gourd

dong gwa jong China A rich broth served in the elaborately carved skin of a wax gourd dongo-dongo Central Africa A soup/stew of dried, salted or smoked fish in an okrathickened stock with sautéed onions, garlic and chilli peppers. A large amount of chopped okra is used and a pinch of baking powder and tomato purée are also added. do’nut United States The American spelling of the doughnut, a version of the similar European bun which is made in the form of a torus after its inventor observed that the centre of the European version was

sometimes not cooked donzella Italy Wrasse, the fish doodh South Asia Milk doodhi Bottle gourd

dooren Malaysia Durian doperwtjes Netherlands Green peas

do piaaza, dopiaza South Asia A variation of korma. See also doh peeazah

Doppelrahmstufe Germany An official category of double cream cheeses with a fat content of 60 to 85% (based on dry matter)

doppio Italy 1. Strong 2. Concentrated doppskov Denmark Diced leftovers of meat,

fried in butter with chopped onion, simmered in cream sauce until heated though, mixed with diced boiled potatoes and served topped with a fried egg

dorada Spain Gilt-head bream dorade France Gilt-head bream

dorado 1. Dolphin fish 2. A freshwater fish from South American rivers

dorata Italy Gilt-head bream

dorato Italy Dipped in an egg batter and fried to a light golden colour

doré France 1. Egg-washed with beaten egg yolks 2. Golden brown

dorée France John Dory, the fish dorer, faire France To brown slightly doresshingu Japan A salad dressing

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