Part 4
The Grand Food and Beverage Dictionary
By Sean Overpeck (CFE)
"D"
Follow Wine, Dine, and Play:
This grand dictionary is broken down into 22 separate part
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A glossary of terms used in recipes, cookbooks, wine lists, culinary journals, festival guides, and restaurants from around the world:
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…
“This glossary is large but incomplete, and it is constantly being updated and revised. I encourage you the reader as a lover of food, beer, liquor, and wine to recommend any additions or modifications to this dictionary.”
– Chef Sean, September 2013
Last Updates made on April 15, 2017 with along way to go
D
Dab: Small, flat fish similar to Plaice. Cook them whole and serve with herb butter or deep fry and serve with Asian vegetables, ginger, and chili.
Daikon Radish: This vegetable is in fact a large Asian radish with a sweet, fresh flavor. The daikon's flesh is crisp, juicy, and white, while the skin can be either creamy white or black.
Daily Bread:
Dairy:
Dairy Queen: American Chain Restaurant
Dak Bulgogi (made with chicken)
Dandelion:
Dandelion Greens:
Daniel Boulud (Chef):
Daniel Ovadia (Chef):
Danish Pastry:
Dark Ale:
Dark Horse Bourbon Barrel Aged Plead The 5th: Russian Imperial Stout / 14.00% ABV Dark Horse Brewing Company
Darne: The Caribbean name for kingfish.
Dasheen (also called taro, eddoe, malanga): Also known a coco, taro and tannia, dasheen is a starchy tuber that is usually served boiled or cut up and used as a thickener in hearty soups.
Date Nut Bread: A quick bread made with chopped dates and either walnuts or pecans, plus butter, an egg and baking soda. Rich bread like raisin bread, it is often made into tea sandwiches with cream cheese. Dates and nuts can be added to the cream cheese as well. See also fruit bread.
Dates:
Decanter:
Décorateur: In larger restaurants, prepares showpieces and specialty cakes instead of the Pâtissier.
Deglaze: Means to add a liquid such as water, or stock to a pan in which meats or vegetables have been sautéed or roasted to dissolve the crusted juice that has dried on the bottom and sides of the pan.
Deliverance: Not the Movie! American Strong Ale / 12.50% ABV The Lost Abbey…But you still may squeal like a pig!
Delmonico: A boneless cut from the rib section, named after the 19th century New York restaurant that popularized this dish.
Delmonico Potatoes:
Delmonico Steakhouse:
Demi: French word for half
Demiglace: A thick, rich, and intensely flavored, glossy brown sauce that is made by thickening rich veal or other brown stock, reduced by half its original amount or until concentrated.
Demitasse: A small cup of black coffee
Denny's: American Chain Restaurant
Dessert:
Deviled: An item flavored with hot condiments such as pepper, mustard, or tabasco
Deviled Eggs:
Deviled French Fries:
Deviled Potatoes:
Dhal: Hindu name for legumes; in the Caribbean, it refers only to split peas or lentils.
Diable: A term applied to deviled or highly seasoned food
Diablo: Spanish for Satan or Devil, to represent hot spiced foods, (see Diable)
Dic Ann's Hamburgers: Canadian Chain Restaurant
Dice: To cut into small cubes or squares
Diet:
Digest:
Digestive System:
Dijon:
Dijon Mustard:
Dill (Anethum graveolens): Was once considered a cure-all for everything from illness to witchery. In ancient times, Knights supposedly used burned dill seeds on open wounds to speed the healing process. It is mainly used in pickles, potato salads, and other dishes that require a tangy bite.
Dim Sum:
Dine:
Diner:
Dinner:
Dip:
Diplomat: A diplomat is small Parisian breakfast bread (actually a pastry). Flaky croissant pastry surrounds creamy custard dotted with raisins. Like a chocolate croissant or Danish, they are considered bread (Viennoiserie) rather than a pastry. As with the financier pastry, Parisian bakers named some of their work after important people. Compare that to the American shoofly pie and brown betty!
Dish:
Dish Washer:
Dishes:
Dissolve: To cause a dry substance to become fluid or to absorb into liquid
Distiller:
Distiller’s malt: These malts are used in the production of whiskey/whisky and generally originate from northern Scotland.
Ditali: This pasta comes from the word 'dita', which means fingers in Italian. Finger sized pasta.
Ditaloni Rigati: Narrow tubes cut in short lengths. These “thimbles used in soups with beans.
Djoko Verona (Chef):
Dogfish:
Doña Tota: Mexican Chain Restaurant
Donkey Kong Crunch – Ralston (1982–1983):
Donkey Kong Jr. Cereal – Ralston (1983–1984):
Doro Wett: Classic Ethiopian chicken stew popular in both homes and restaurants, packed full of the spices that give Ethiopian cooking its characteristic rich flavor.
Dos Equis:
Dot: To spot small particles of butter over the top of something
Double Boiler: A bain-marie, a double broiler is a method of cooking without using direct heat. It consists of two saucepans that fit together. The bottom saucepan is filled with water and the top one with the mixture.
Double dropping: also known as the dropping system is a brewing method used for the production of ales. During the early 20th century it was the most popular method of clearing trub (inactive yeast and excess, staling and haze-forming protein from the malted barley) during fermentation for English ales.
Dough: A thick, soft uncooked mass of moistened flour , the base for most bread, is a made by grinding a grain or legume into flour and mixing it with enough water or other liquid to form a paste. Leavening may or may not be added to cause the dough to rise; salt and other seasonings may be added, as well as inclusions—herbs, fruits and nuts, for example.
Doughnut:
Dosa: Southern Indian flatbread, similar to a crêpe, made with a variety of fillings. Typically, it dipped in Sambar, a spiced lentil dipping sauce, and one or more chutneys. The classic Masala Dosa is filled with spiced potatoes, onions, and cashews.
Double Jack: American Double / Imperial IPA / 9.50% ABV Firestone Walker Brewing Co.
Double consommé: Is a consommé, which has been made to double strength. There is considerable disagreement among chefs as to how it is made. While some say that it is made by using twice the normal quantity of meat, others say it is made to normal strength and then reduced by half.
Double Sunshine IPA: American Double / Imperial IPA / 8.00% ABV Lawson's Finest Liquids
Dover Sole: They have a narrower body than a Lemon with a rougher skin, which can be pulled away from the body in one piece. Cook Dover Sole on the bone and in the simplest way possible.
Dr. Pepper:
Dragon Fruit:
Draught beer: From a pressurized keg is the most common method of dispensing in bars around the world. A metal keg is pressurized with carbon dioxide (CO2) gas which drives the beer to the dispensing tap or faucet.
Drawn butter: Melted butter
Dreadnaught IPA: American Double / Imperial IPA / 9.50% ABV Three Floyds Brewing Co. & Brewpub
Dredge: To coat an item with dry ingredients such as flour
Dredged Mussels:
Dress: To trim or clean poultry or fish
Dressing:
Drie Fonteinen Oude Geuze Vintage: Gueuze / 6.00% ABV Brouwerij Drie Fonteinen
Dried:
Drink:
Drippings: The fat and natural juice that drips from roasted meats
Dry:
Du jour: French word meaning of the day
Dublin Bay Prawns (Langoustines):
Duchess potatoes: Boiled potatoes whipped with egg yolks and then pressed thru a pastry tube
Duck:
Duck Confit:
Duck Duck Gooze: American Wild Ale / 7.00% ABV The Lost Abbey
Duglere: With tomatoes, generally applied to a white fish sauce with crushed tomatoes flowing through it.
Dukkah:
Dunkin' Donuts: American Chain Restaurant
Durian:
Dust: To sprinkle an item with flour or sugar
Duvel: Belgian Strong Pale Ale / 8.50% ABV Brouwerij Duvel Moortgat NV
Duxelles: Traditionally, this French paste is composed of a mixture of mushrooms, shallots, and herbs, which are slowly cooked in butter until forming a paste. It is often used to flavor sauces, soups and other mixtures, or as a garnish.
Dwaeji Bulgogi (made with pork)
by:
Sean Overpeck (CFE)
Executive Chef
Father, Husband, Wine Drinker
Restaurant nut, History and
Star Trek lover
About Sean:
I am based out of St. Petersburg, Florida working in the food service industry for over twenty years, and am currently with the American Embassy as the Executive Chef. Formally I have worked with groups contracting in Afghanistan, and Antarctica, also working in restaurants in and around Atlanta, Georgia prior to the wars. I have also owned a catering company and served proudly in the United States Army Food Service Program. The idea for Wine, Dine, and Play started in late 2012 after a trip to Jordan, when I was asked by friends to write down the experiences from a few restaurants, wine from the region that I tasted, and locations of interest such as Petra. Since that time, over 300 articles have been written, including fifteen restaurants from the worlds top 100 lists of San Pellegrino and the Elite Travelers Guide. There are articles on exotic world locations such as Victoria Falls, and South African Safari’s; food recipes & Grand Food Dictionaries; ethnic country cuisines such as Afghan, and Peruvian; tasting tours of world cities like Charleston, Cape Town, and Dubai; and of course wine from vineyards in California, Oregon, the Carolina’s, South Africa, New Zealand, and Australia, with much more to see and write about.
Who is John Galt?
“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
Other articles of interest on Wine, Dine, and Play:
Shark Cage Diving in Gansbaai, South Africa
The Burj Khalifa Tower in Dubai, UAE
TTFN
