Dredging: To coat a wet or moist food with something dry prior to cooking.
Deep Fry: A cooking method in which a food is completely submerged in hot fat, usually oil.
Deglaze: A technique for removing browned food residue after making a gravy or soup.
Dust: The process of lightly sprinkling a fine layer of a powdered or granulated ingredient.
Effiler: The process of preparing green beans before cooking them.
Fines Herbes: A mixture of fresh herbs used to flavor foods.
Flambé: The process of adding alcohol to a food in a pan and briefly igniting it.
Fillet: A boneless cut of meat.
Flake: A thin slice of something cut off from a larger piece.
Flute: The process of adding a decorative top to a pie before baking.