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Dash: A measurement of dry or liquid ingredient that equals 1/16 teaspoon. 
Decorating Bag: The container that holds your decorating icing and decorating tip. Bags are available in three types, Polyester, Disposable Plastic, and Parchment Paper. Polyester bags are strong washable bags that are specially coated to prevent any seepage of grease, these bags can be used over and over and still stay flexible. Disposable Bags are clear plastic. Handy for fast decorating, these bags are just thrown away when the decorating is done. Parchment Bags are made from parchment paper triangles. Ordinarily, you would use parchment bags to make decorative highlights with small amounts of icing, then discard each bag when it's empty. 
Decorating Cake Turntable: With a cake turntable it is easy to turn the cake as you level, torte, ice and decorate it. 
Decorating Tips: Also known as Decorating Tubes which are specifically designed and shaped with open ended tips used to form icing decorations. The size and shape of the opening on a decorating tip determines the type of decoration design the tip will produce. Tips are available in star tips, round tips, drop flower tips, rose tips, and leaf tips that allow for a variety of cake decorating techniques. Tips can be purchased individually or as decorating kits.
Decorator Brush: A nylon brush used for color striping, smoothing icing details, painting molds, painting chocolate molds, applying piping gel to fondant and making outlines for messages or icing pictures on cakes.
Decorettes: Jimmies, sprinkles, or decorettes, whatever you call them. Are small colored sugar pieces, available in several colors, to decorate cookies, cupcakes, candies, and ice cream. 
Desiccated Coconut: A finely cut, dry, unsweetened coconut. Sometimes referred to as macaroon coconut.
Dessert: A dish served as the last course of a meal, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. Some most common desserts are cakes, cupcakes, cookies, pie, brownies, fruits, and candies. We recommend that at least once a week you Do It In Reverse! 
Eat Your Dessert First!
Dessert Syrup: A flavored sugar syrup used to flavor and moisten cakes and other desserts. 
Devil's Food: A chocolate-flavored product that receives most of its flavor from cocoa butter rather than chocolate. 
Dice: To cut into very small cubes, about 1/4" square.
Dipping Tool: Also known as a dipping fork. Specifically designed tools for using to dip items in coating chocolate.
Dissolve: To add a solid to a liquid and to stir or heat it until the solid becomes an integral part of the liquid.
Disposable Bag: A clear plastic decorating bag used to hold icing, coupler and tip. Also for creating fine lines of melted chocolate or for writing on chocolate and making color flows. The end of the bag is uncut allowing you to determine the size of the opening.
Divided: Recipes that list an ingredient as "divided" it means that amount of the ingredient will be needed in the total of the recipe, but will be used divided up in 2 or more steps in the instructions. 
Dollop: A very small amount of a soft food item that can be formed into a small round shape as a serving. Foods such as whipped cream, jams, sherbets, ice cream, etc., that can be placed on a plate or on food as a topping and referred to as a dollop of the item. As you would put a scoop of ice cream on top of a slice of pie.
Dot: To scatter small bits, as of butter or margarine, over a surface of food.
Dotted Swiss: A textured effect made by dotting the surface area.
Double Boiler: Also known as a double saucepan this consists of a set of two pans that stack on top of each other. A double boiler is used, where water is heated in the lower saucepan and the top pan is used to carry out any cooking process that requires gentle indirect heat.
Dough Scraper: Used to scrape dough from flat surfaces, for example after rolling out pastry or cookie dough.
Dragees: Round, sugar balls coated with silver or gold which are used for decorative purposes only.
Drain: To remove water or any liquid from ingredients, either cooked or raw ingredients that have been washed in water by placing them in a colander.
Dredge: Coat or sprinkle lightly with flour, sugar, etc.
Drizzle: To pour a liquid over baked good or chocolate, in a random design as a finishing decorative touch. 
Drop Flower Tip: Decorating tip used to make icing flowers quickly and easily.
Dry Fondant: A powdered cane sugar product that's reconstituted with liquid (water, or cherry juice, etc) and is ideal for Creme Centers, or Cordial Cherries. 
Dry Ingredients: Ingredients in a recipe, such as flours, sugar, salt, baking soda, spices, etc., that may be blended before adding to another mixture in the recipe. 
Dry Measuring Cups: Straight-sided, either plastic or metal generally with a handle attached at the top lip. Used to measure a standard amount of dry ingredients, such as flour, sugar, oats, etc. To correctly measure the dry ingredients they need to be leveled off with a straight-edged utensil. The common cup sizes are 1/4, 1/3, 1/2, 1, and 2 cup.
Dust: To sprinkle lightly with a powder.
Dusting: A light covering of a fine powdered ingredient.