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Cooking Terms 3


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Degrease
To remove fat from the surface of stews, soups, or stock.
Dice
To cut food in small cubes of uniform size and shape.
Dissolve
To cause a dry substance to pass into solution in a liquid.
Dredge
To sprinkle or coat with flour or other fine substance.
Drizzle
To sprinkle drops of liquid lightly over food in a casual manner.
Dust
To sprinkle food with dry ingredients.
Fillet
As a verb, to remove the bones from meat or fish.
Flake
To break lightly into small pieces.