Dash
A measure approximately equal to 1/16 teaspoon.

Dot
To place small pieces of butter or other food on the surface of a food.

Dough
A mixture of flour, liquids and may have other ingredients that is thick enough to be handled, kneaded or shaped.

Dredge
To sprinkle lightly and evenly with sugar or flour. A dredger has holes pierced on the lid to sprinkle evenly.

Drop
Using a spoon to drop cake or biscuit mixture onto a baking tray.

Dust
To lightly sprinkle the surface of a food or dough with sugar, flour or crumbs. Also to sprinkle the surface used for rolling out or shaping dough.

Egg Wash
A mixture of beaten eggs, sometimes with a little added milk or water. Used to coat cookies or pastry to give a shine when baked.

Elasticity
Capable of recovering shape after stretching; developed gluten in dough is elastic

Emulsion
A mixture of liquids (one fat or oil and the other water-based) in which tiny globules of one are suspended in the other. This may involve the use of stabilisers, such as egg or mustard. Emulsions may either be temporary or permanent.