Double boiler An instrument for cooking without using direct heat. Usually consists of two saucepans that fit together, the bottom one filled with water and the top one with the mixture to be cooked. May be stainless steel, aluminum, or glass. Also known as a Bain Marie.
Drawn butter Another term for melted butter.
Dredge To coat with dry ingredients such as flour or bread crumbs.
Dust To sprinkle with sugar or flour.
Dutch-process cocoa Cocoa powder that has been treated with alkali to neutralize the natural acids; generally darker in color than natural cocoa.
E
E.P. Edible portion.
Eau-de-vie An 80 - 90 proof clear fruit alcohol. Framboise (raspberry) is a popular type.
Ecossaise The French term for Scottish.
Emincé Cut fine, or sliced thin.
Espagnole The French term for Spanish. A mother, or basic brown, sauce.
Evaporated milk A rich preserved milk that has much of the water content removed by evaporation. Less sweet and thick than condensed milk.
F
Farce The French term for forcemeat or stuffing.
Farci The French term for stuffed.
Farina The inner portion of coarsely ground hard wheat.
Fat Class of water-insoluble organic compounds known as lipids. The most concentrated source of food energy (nine calories per gram).
Fatty acids Basic chemical components of fats. Fats are described according to the number of molecules of fatty acid that are attached to one molecule of glycerol, an organic alcohol. See Monoglyceride, Diglyceride, and Triglyceride.
Fennel seed An herb of the carrot family, like dill and anise, but with its own distinct flavor. Used in rye bread, tomato sauces, sausage, and lentil soup.
Filé Sassafras leaves ground into a powder. Used in gumbo and other creole dishes as a thickening agent.
Finnan haddie Smoked haddock.
Fire point Temperature at which volatile compounds from heated oil will ignite when brought into contact with a flame, and will continue to burn when the flame is removed.
