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Sage
An herb with grayish green leaves, sage has a slightly bitter, musty flavor.
Scrape
To use a rubber spatula to remove as much of the mixture as possible from a bowl or saucepan.
Salsa
The Mexican word for "sauce," salsa may be made with a variety of ingredients and may be fresh or cooked.
Sauté
A method of brisk cooking process by tossing the food in a pan in cooking oil and by moving the pan very quickly backwards and forwards over a high flame.
SHAPE
to use hands to roll or mould dough into balls, rolls or other forms.
Score
To make cuts on the surface to facilitate soaking of spices.
Sift
To put through a sieve so as to remove any lumps and to allow air to get trapped.
Salamander
It is a small broiler chiefly used to brown or glaze the tops of certain items. It is widely used for Mexican foods.
Simmer
Slow bubbling and cooking of food at reduced heat after reaching boiling..
Skewer
A long wooden or metal like a needle to thread small pieces of meat or vegetable for grilling.
Scald
To heat a liquid such as milk To just below the boiling point. Scald Also means To plunge a food into boiling water To loosen the peel.
Syrup
A concentrated solution of sugar in water, which can be hot or cold which is used in the preparation of jams etc. Syrups flavoured with fruit can be diluted with water to make a refreshing drink.
Scallion
Also known as "green onion,the scallion is a member of the onion family. The underdeveloped bulb and often part of the green tops are used in dishes.
Stir-fry
To cook small food pieces of food quickly in a small amount of fat over high heat in a wide pan or wok, stirring constantly.
Sweeten
To reduce the sharpness, tartness, bitterness, sourness, acidity by adding little water, milk, fresh cream, sugar. By way of example, sugar will reduce the acidity of a preparation based on tomatoes.
Scallop
1) A dish cooked in a thick sauce, such as "scalloped potatoes." 2) To form a decorative edging along the raised rim of pie dough or other food.
Steep
A way of cooking food with the residual heat of hot liquid.
Sabayon
A light foamy mixture of egg yolks, sugar and milk cooked over gentle heat
Savory
from the mint family, Savory is an herb with a flavor similar To thyme and sage. the word Savory may Also mean a dish which is piquant (rather than sweet) in flavour.
Salad
A dish of raw or cooked foods, dressed and seasoned, served as a starter or as an accompaniment
Score
To cut shallow slashes into a ham or other food, usually for decoration, to allow excess fat to drain, or to help tenderize.
Steam
To cook in water vapors, on a rack or in a steam basket, in a covered pan above boiling water.
Sear
To brown meat quickly over high heat. Meat may be seared under a broiler or in a skillet on top of the stove
Seasoned Flour
Flour with added seasoning, which may include salt, pepper, herbs, paprika, spices, or a combination.
Shirr
A method of cooking eggs. Whole eggs, covered with cream or milk and sometimes crumbs are typically baked in ramekins or custard cups.
Shred
To cut food into narrow strips. a grater or food processor may be used To shred. Well-cooked meat can be shredded with forks.SiftTo pass dry ingredients through a mesh sifter. Sifting breaks coarser particles down or keeps them out of the food. it Also incorporates air, which makes ingredients lighter.
Simmer
- To cook liquid at about 185°, or just below a boil. Tiny bubbles just begin to break the surface.
Skim
To remove a substance from the surface of a liquid, usually with a spoon or special utensil. fat, scum, or foam are skimmed from the surface of liquids.
Skin
To remove the skin of a food, such as poultry or fish, before or after cooking.
Strudel
It is a wafer thin pastry rolled around a sweet or savoury filling.
Sliver
To cut a food into thin strips or pieces.
Soak
To immerse a foodstuff in water / liquid for a particular period of time to make it tender or soft.
Soft Peaks
A term used To describe beaten egg whites or cream. when the beaters are removed, soft peaks curl over and droop rather than stand straight up.
Sorbet
A type of water ice that is softer and more granular than ice-cream. The basic ingredient for a sorbet is fruit juice or purée, wine or liqueur. Sugar syrup is sometimes added. It is served in a tall glass or sundae dish.
Soufflé
A sweet or Savory dish in which beaten egg whites are incorporated To make it Light and airy.
Strain
To separate solids from liquid by passing them through a strainer or colander.
Suzette
A type of sweet pancake flavoured with orange.
Stone
To remove seed from fruit.
Shallow Frying
Cooking using only enough fat, which comes half way up the article of food and turning it over so that both the sides are browned.
