Wondering what some of the cooking terms mean? Well let us try to sort that out for you, and if there are terms that we've missed (as I'm sure there will be) please let us know so we can add them.
Sabayon
A light, frothy mixture made by beating egg yolks with water or other liquid over gentle heat.
Sacher Torte
A Viennese cake made of chocolate with apricot filling and dark chocolate icing.
Saddle
A cut of meat including both loins. In beef, this is considered the finest cut. Also, used in reference to lamb and mutton.
Safflower
A major source of orange dye, oil and polyunsaturated fat.
Saffron
The dried, yellow-orange stamens of the flower of crocus sativus. Saffron is available as threads and as grains. The threads are considered best, though far more expensive.
Sage
A herb (Salvia officinalis) native to the Mediterranean region; has soft, slender, slightly furry, grey-green leaves and a pungent, slightly bitter, musty mint flavour; used for medicinal and culinary purposes; available fresh or dried, used chopped, whole or rubbed.
Saint-Germain
A soup made of fresh green peas.
Saint- Honoré
A dessert of caramel-glazed cream puffs circling cream filling.
Sake
Japanese fermented rice wine. Used in cooking to tenderize and add flavour. Store in a cool, dark place and use soon after opening. Substitute dry white wine.
Salami
A highly seasoned dried sausage made from pork, beef, or venison.
Salmagundi
A meat-salad dish with hard boiled eggs, beets, anchovies and pickles.
Salmi
A stew made of leftover or pre-cooked roast game.
Salsa
Tomato sauce or other type of sauce flavoured with a fairly wide variety of ingredients. There are also savoury and sweet salsa’s made from fruits
Sangria
A sweetened wine drink made with red wine and fruit and brandy, which is served traditionally with paella, in Spain.
Sarsaparilla
A drink flavouring made with the dried roots of a plant of the smilax genus.
Sashimi tuna
Finest quality tuna cut in an Asian or Japanese style. It is very tender and used raw in Japanese cuisine.
Sauerbraten
A sour beef pot roast that has been marinated 3-5 days in a vinegar solution to sour the beef and served with a sour sauce.
Saute
To quickly heat meat or vegetables in fat in an open pan.
Sautoir
A heavy, flat, copper sauce pan.
Savarin
A yeast-raised sweet cake soaked in Kirsch or rum. French.
Scald
To heat milk or cream just below the boiling point until a film forms on the surface.
Scallions
Immature onions (also called green onions) with a milk and slightly sweet flavour. Both the white bulb and the green tops can be used in cooking.
Scallop
A bivalve mollusc of which only the muscle hinge is eaten; to bake food in a sauce topped with crumbs.
Scampi
Name for shrimp. Also, a dish of shrimp cooked in a rich garlic-butter sauce.
Schnitzel
A thin slice of veal; a cutlet. May be breaded and sautéed, as in wiener schnitzel.
Scone
A Scottish quick bread similar to a biscuit.
Score
To mark the surface of certain foods with shallow slits to improve appearance of increase tenderness.
Scotch Woodcock
Scrambled eggs on top of toast, spread with anchovy paste, and garnished with smoked anchovies.
Sea salt
Salt produced by evaporating sea water.
Sear
Browning the surface of a meat quickly by cooking in a little fat at a very high heat in order to seal in the meats juices and create a rich colour before finishing by another method.
Season To enhance the flavour of foods by adding ingredients such as salt, pepper, oregano, basil, cinnamon, and a variety of other herbs, spices, condiments, and vinegar. Also, to treat a pot or pan (usually cast iron) with a coating of cooking oil and baking it in a 350∞ F oven for approximately 1 hour; this process seals any tiny rough spots on the pan's surface that may cause food to stick.
Self-Rising Flour
Flour that is premixed with salt and leavening.
Semolina
The coarsely milled hard wheat endosperm used for gnocchi, some pasta, and couscous.
Set Letting liquid or soft food become solid.
Seviche
White sea fish pickled in lime juice. South American.
Shad
A sea-fish that spawns in fresh water. Most popular for its delicate roe, it can be used as is fresh herring or mackerel.
Shallot
A member of the onion family, looking rather like large cloves of garlic. Shallots are used to infuse savoury dishes with a mild, delicate onion flavour. Refrigerate for not more than 1 week to maintain maximum flavour.
Shitake mushroom
A meaty, Oriental variety of mushroom with an almost steak-like flavour.
Shepherd’s Pie
A meat pie with a mashed potato crust.
Sherbet
A frozen sweet made with fruit juice that originated in the Middle East almost before recorded history.
Shirr
Eggs baked in buttered ramekins and usually topped with cream. Some versions also call for bread crumbs.
Short
The description of any pastry with a high content of fat. Fat makes pastry tender and flaky. Shortbread is a good example.
Shortening
A white, flavourless, solid fat formulated for baking or deep frying; any fat used in baking to tenderize the product by shortening gluten strands.
Shred
Cut into thin pieces, using the large holes of a grater or cheese shredder.
Sift To remove large lumps from a dry ingredient such as flour or confectioners' sugar by passing it through a fine mesh. This process also incorporates air into the ingredients, making them lighter.
Simmer
To cook liquid just below the boiling point.
Sirloin
The front part of the loin of beef. This is near the hip, thus a little less tender but still excellent for roasting.
Skewer
A long strong pin of wood or metal used to hold food in shape while cooking.
Skim To remove the top fat layer from stocks, soups, sauces, or other liquids such as cream from milk.
Sloe
A wild plum used to flavour sloe gin, a Dutch alcohol. Also, a cultivated plum used for jams and jellies.
Smoke
To preserve meat or fish by slowly drying in the smoke of a fragrant hard-wood fire.
Smother
To cook in a covered container until tender or cover an item with another item completely.
Smorgasbord
A buffet meal with a variety of hot and cold dishes.
Snow Peas
The immature sugar pea which has a tender, edible pod in its early stages. Also called Chinese peas, or pod peas.
Soba
Japanese buckwheat flour noodles.
Soda
Bicarbonate of soda; a leavening agent used in early baking recipes, particularly with buttermilk, sour milk, cream, fruits or chocolate. Any of these, when heated with soda give off a gas that causes the dough to rise.
Soda Water
A sparkling water produced by adding carbon dioxide, often in the form of bicarbonate of soda.
Soft Peaks
The term used to describe egg whites beaten to form peaks, but still soft enough so the peaks fold or curl over, not yet at the stage described as “stiff” or “dry”.
Sole
A flat, white meat fish found in the Atlantic and Pacific Oceans.
Sommelier
A wine steward, with special training.
Souffle
A very light, puffed up item, generally caused by folding beaten egg whites into a basic batter.
Soy Sauce
A sauce made from fermented, boiled soybeans and roasted wheat or barley; its colour ranges from light to dark brown and its flavour is generally rich and salty; used extensively in Asian cuisine.
A light, frothy mixture made by beating egg yolks with water or other liquid over gentle heat.
Sacher Torte
A Viennese cake made of chocolate with apricot filling and dark chocolate icing.
Saddle
A cut of meat including both loins. In beef, this is considered the finest cut. Also, used in reference to lamb and mutton.
Safflower
A major source of orange dye, oil and polyunsaturated fat.
Saffron
The dried, yellow-orange stamens of the flower of crocus sativus. Saffron is available as threads and as grains. The threads are considered best, though far more expensive.
Sage
A herb (Salvia officinalis) native to the Mediterranean region; has soft, slender, slightly furry, grey-green leaves and a pungent, slightly bitter, musty mint flavour; used for medicinal and culinary purposes; available fresh or dried, used chopped, whole or rubbed.
Saint-Germain
A soup made of fresh green peas.
Saint- Honoré
A dessert of caramel-glazed cream puffs circling cream filling.
Sake
Japanese fermented rice wine. Used in cooking to tenderize and add flavour. Store in a cool, dark place and use soon after opening. Substitute dry white wine.
Salami
A highly seasoned dried sausage made from pork, beef, or venison.
Salmagundi
A meat-salad dish with hard boiled eggs, beets, anchovies and pickles.
Salmi
A stew made of leftover or pre-cooked roast game.
Salsa
Tomato sauce or other type of sauce flavoured with a fairly wide variety of ingredients. There are also savoury and sweet salsa’s made from fruits
Sangria
A sweetened wine drink made with red wine and fruit and brandy, which is served traditionally with paella, in Spain.
Sarsaparilla
A drink flavouring made with the dried roots of a plant of the smilax genus.
Sashimi tuna
Finest quality tuna cut in an Asian or Japanese style. It is very tender and used raw in Japanese cuisine.
Sauerbraten
A sour beef pot roast that has been marinated 3-5 days in a vinegar solution to sour the beef and served with a sour sauce.
Saute
To quickly heat meat or vegetables in fat in an open pan.
Sautoir
A heavy, flat, copper sauce pan.
Savarin
A yeast-raised sweet cake soaked in Kirsch or rum. French.
Scald
To heat milk or cream just below the boiling point until a film forms on the surface.
Scallions
Immature onions (also called green onions) with a milk and slightly sweet flavour. Both the white bulb and the green tops can be used in cooking.
Scallop
A bivalve mollusc of which only the muscle hinge is eaten; to bake food in a sauce topped with crumbs.
Scampi
Name for shrimp. Also, a dish of shrimp cooked in a rich garlic-butter sauce.
Schnitzel
A thin slice of veal; a cutlet. May be breaded and sautéed, as in wiener schnitzel.
Scone
A Scottish quick bread similar to a biscuit.
Score
To mark the surface of certain foods with shallow slits to improve appearance of increase tenderness.
Scotch Woodcock
Scrambled eggs on top of toast, spread with anchovy paste, and garnished with smoked anchovies.
Sea salt
Salt produced by evaporating sea water.
Sear
Browning the surface of a meat quickly by cooking in a little fat at a very high heat in order to seal in the meats juices and create a rich colour before finishing by another method.
Season To enhance the flavour of foods by adding ingredients such as salt, pepper, oregano, basil, cinnamon, and a variety of other herbs, spices, condiments, and vinegar. Also, to treat a pot or pan (usually cast iron) with a coating of cooking oil and baking it in a 350∞ F oven for approximately 1 hour; this process seals any tiny rough spots on the pan's surface that may cause food to stick.
Self-Rising Flour
Flour that is premixed with salt and leavening.
Semolina
The coarsely milled hard wheat endosperm used for gnocchi, some pasta, and couscous.
Set Letting liquid or soft food become solid.
Seviche
White sea fish pickled in lime juice. South American.
Shad
A sea-fish that spawns in fresh water. Most popular for its delicate roe, it can be used as is fresh herring or mackerel.
Shallot
A member of the onion family, looking rather like large cloves of garlic. Shallots are used to infuse savoury dishes with a mild, delicate onion flavour. Refrigerate for not more than 1 week to maintain maximum flavour.
Shitake mushroom
A meaty, Oriental variety of mushroom with an almost steak-like flavour.
Shepherd’s Pie
A meat pie with a mashed potato crust.
Sherbet
A frozen sweet made with fruit juice that originated in the Middle East almost before recorded history.
Shirr
Eggs baked in buttered ramekins and usually topped with cream. Some versions also call for bread crumbs.
Short
The description of any pastry with a high content of fat. Fat makes pastry tender and flaky. Shortbread is a good example.
Shortening
A white, flavourless, solid fat formulated for baking or deep frying; any fat used in baking to tenderize the product by shortening gluten strands.
Shred
Cut into thin pieces, using the large holes of a grater or cheese shredder.
Sift To remove large lumps from a dry ingredient such as flour or confectioners' sugar by passing it through a fine mesh. This process also incorporates air into the ingredients, making them lighter.
Simmer
To cook liquid just below the boiling point.
Sirloin
The front part of the loin of beef. This is near the hip, thus a little less tender but still excellent for roasting.
Skewer
A long strong pin of wood or metal used to hold food in shape while cooking.
Skim To remove the top fat layer from stocks, soups, sauces, or other liquids such as cream from milk.
Sloe
A wild plum used to flavour sloe gin, a Dutch alcohol. Also, a cultivated plum used for jams and jellies.
Smoke
To preserve meat or fish by slowly drying in the smoke of a fragrant hard-wood fire.
Smother
To cook in a covered container until tender or cover an item with another item completely.
Smorgasbord
A buffet meal with a variety of hot and cold dishes.
Snow Peas
The immature sugar pea which has a tender, edible pod in its early stages. Also called Chinese peas, or pod peas.
Soba
Japanese buckwheat flour noodles.
Soda
Bicarbonate of soda; a leavening agent used in early baking recipes, particularly with buttermilk, sour milk, cream, fruits or chocolate. Any of these, when heated with soda give off a gas that causes the dough to rise.
Soda Water
A sparkling water produced by adding carbon dioxide, often in the form of bicarbonate of soda.
Soft Peaks
The term used to describe egg whites beaten to form peaks, but still soft enough so the peaks fold or curl over, not yet at the stage described as “stiff” or “dry”.
Sole
A flat, white meat fish found in the Atlantic and Pacific Oceans.
Sommelier
A wine steward, with special training.
Souffle
A very light, puffed up item, generally caused by folding beaten egg whites into a basic batter.
Soy Sauce
A sauce made from fermented, boiled soybeans and roasted wheat or barley; its colour ranges from light to dark brown and its flavour is generally rich and salty; used extensively in Asian cuisine.
Spaghetti
Italian for a length of cord or string and used to describe long, thin, solid rods of pasta with a circular cross section.
Spaghetti Carbonara
Hot spaghetti noodles tossed with beaten eggs and a mixture of cream, grated cheese, bacon, salt and pepper, which has been slightly thickened by cooking.
Spatzle
Small flour, egg, and milk dumplings resembling fine noodles which are poached in water and then buttered.
Spice
An aromatic plant substance, generally bark or berry, used to flavour foods.
Spinach
A vegetable with dark green, spear-shaped leaves that can be curled or smooth and are attached to thin stems; the leaves have a slightly bitter flavour and are eaten raw or cooked.
Spiny Lobster
A crustacean lacking claws, but otherwise are like a large American lobster.
Spit
A pointed metal rod used for roasting meats over an open fire.
Sponge Cake
A cake made without shortening and leavened only with eggs.
Spoon bread
A southern type of corn bread baked in a casserole and of a texture so that it must be served with a spoon.
Sprat
A small herring found in European waters. It is served smoked but can be eaten fresh, grilled or fried.
Springform pan A two-part baking pan in which a spring-loaded collar fits around a base; the collar is removed after baking is complete. Used for foods that may be difficult to remove from regular pans, such as cheesecake.
Spring Onions
See scallion.
Sprouts
The young growth of any seed. Certain sprouts make tasty and nutritious salads, for instance, bean sprouts or alfalfa sprouts.
Squab
A young pigeon that has never flown.
Squash
The edible fleshy fruit of various members of the gourd (Cucurbitaceae) family; generally divided into two categories based on peak season and skin type: summer and winter.
Squid
A relative of the octopus, and a popular food in fish dishes in the Mediterranean.
Star Anise
A star-shaped spice used in Oriental cooking. It is used by some as a substitute for the bay leaf.
Steam To cook over boiling water in a covered pan, this method keeps foods' shape, texture, and nutritional value intact better than methods such as boiling.
Steep
To soak in a hot liquid to extract flavour and colour or to soften.
Stew
Browning small pieces of meat, poultry, or fish, then simmering them with vegetables or other ingredients in enough liquid to cover them, usually in a closed pot on the stove, in the oven, or with a slow cooker.
Stiff Peaks
Egg whites beaten until they are stiff enough to stand on their own. They have a glossy moist look when just right, and stand upright when the beater is lifted from the bowl.
Stir
To blend ingredients using a circular motion.
Stir-Fry The fast frying of small pieces of meat and vegetables over very high heat with continual and rapid stirring.
Stock
The liquid in which meat, poultry, fish, or vegetables have been cooked.
Strain
To separate liquid from solid food by pouring through a strainer or fine sieve.
Stroganoff
Sautéed pieces of beef tenderloin, cooked gently using a sour cream sauce.
Strudel
A German pastry of paper-thin flaky dough, filled with a sweet or savoury mixture, often apple.
Stuff
To fill a cavity in food with another food.
Stuffing
A seasoned mixture of food used to fill the cavity of poultry, fish, vegetables or around which a strip of meat, fish or vegetable may be rolled.
Suet
The hard fat around the kidney and loins of mutton and beef animals used in cooking and for making tallow.
Sugar
A sweet, water-soluble, crystalline carbohydrate; used as a sweetener and preservative for foods.
Sugo
A simple tomato sauce or other type of sauce comprised of relatively few ingredients.
Sun-dried tomatoes
Plum tomatoes that have been dried slowly to produce a chewy, intensely flavourful sauce ingredient.
Sweat
To cook foods over gentle heat, usually covered or partly covered, until they release their moisture.
Sweetbreads
The thymus gland of calves and lambs.
Sweet Potato
A variety of sweet potato with a thick, dark orange skin and an orange flesh that remains moist when cooked; sometimes erroneously called a yam
Swiss chard
In the beet family and the leaves are used as a vegetable and for salad and is cooked like spinach.
Syrup
Sugar dissolved in liquid, usually water; it is often flavoured with spices or citrus zest.
Syrupy
Thickened to about the consistency of egg white.
Szechwan Chile Sauce
A sauce or paste made from chillies, oil, salt and garlic and used as a flavouring in Chinese Szechwan cooking; also known as chile paste or chile paste with garlic.
Szechuan pepper; Szechwan
Native to the Szechuan province of China, this mildly hot spice comes from the prickly ash tree. Though not related to the Peppercorn family, Szechuan berries resemble black peppercorns but contain a tiny seed. Whole berries are often heated before being ground to bring out their flavour and aroma. Szechuan pepper is also known as anise pepper, Chinese pepper, fagara, flower pepper, sansho and Sichuan pepper.
Italian for a length of cord or string and used to describe long, thin, solid rods of pasta with a circular cross section.
Spaghetti Carbonara
Hot spaghetti noodles tossed with beaten eggs and a mixture of cream, grated cheese, bacon, salt and pepper, which has been slightly thickened by cooking.
Spatzle
Small flour, egg, and milk dumplings resembling fine noodles which are poached in water and then buttered.
Spice
An aromatic plant substance, generally bark or berry, used to flavour foods.
Spinach
A vegetable with dark green, spear-shaped leaves that can be curled or smooth and are attached to thin stems; the leaves have a slightly bitter flavour and are eaten raw or cooked.
Spiny Lobster
A crustacean lacking claws, but otherwise are like a large American lobster.
Spit
A pointed metal rod used for roasting meats over an open fire.
Sponge Cake
A cake made without shortening and leavened only with eggs.
Spoon bread
A southern type of corn bread baked in a casserole and of a texture so that it must be served with a spoon.
Sprat
A small herring found in European waters. It is served smoked but can be eaten fresh, grilled or fried.
Springform pan A two-part baking pan in which a spring-loaded collar fits around a base; the collar is removed after baking is complete. Used for foods that may be difficult to remove from regular pans, such as cheesecake.
Spring Onions
See scallion.
Sprouts
The young growth of any seed. Certain sprouts make tasty and nutritious salads, for instance, bean sprouts or alfalfa sprouts.
Squab
A young pigeon that has never flown.
Squash
The edible fleshy fruit of various members of the gourd (Cucurbitaceae) family; generally divided into two categories based on peak season and skin type: summer and winter.
Squid
A relative of the octopus, and a popular food in fish dishes in the Mediterranean.
Star Anise
A star-shaped spice used in Oriental cooking. It is used by some as a substitute for the bay leaf.
Steam To cook over boiling water in a covered pan, this method keeps foods' shape, texture, and nutritional value intact better than methods such as boiling.
Steep
To soak in a hot liquid to extract flavour and colour or to soften.
Stew
Browning small pieces of meat, poultry, or fish, then simmering them with vegetables or other ingredients in enough liquid to cover them, usually in a closed pot on the stove, in the oven, or with a slow cooker.
Stiff Peaks
Egg whites beaten until they are stiff enough to stand on their own. They have a glossy moist look when just right, and stand upright when the beater is lifted from the bowl.
Stir
To blend ingredients using a circular motion.
Stir-Fry The fast frying of small pieces of meat and vegetables over very high heat with continual and rapid stirring.
Stock
The liquid in which meat, poultry, fish, or vegetables have been cooked.
Strain
To separate liquid from solid food by pouring through a strainer or fine sieve.
Stroganoff
Sautéed pieces of beef tenderloin, cooked gently using a sour cream sauce.
Strudel
A German pastry of paper-thin flaky dough, filled with a sweet or savoury mixture, often apple.
Stuff
To fill a cavity in food with another food.
Stuffing
A seasoned mixture of food used to fill the cavity of poultry, fish, vegetables or around which a strip of meat, fish or vegetable may be rolled.
Suet
The hard fat around the kidney and loins of mutton and beef animals used in cooking and for making tallow.
Sugar
A sweet, water-soluble, crystalline carbohydrate; used as a sweetener and preservative for foods.
Sugo
A simple tomato sauce or other type of sauce comprised of relatively few ingredients.
Sun-dried tomatoes
Plum tomatoes that have been dried slowly to produce a chewy, intensely flavourful sauce ingredient.
Sweat
To cook foods over gentle heat, usually covered or partly covered, until they release their moisture.
Sweetbreads
The thymus gland of calves and lambs.
Sweet Potato
A variety of sweet potato with a thick, dark orange skin and an orange flesh that remains moist when cooked; sometimes erroneously called a yam
Swiss chard
In the beet family and the leaves are used as a vegetable and for salad and is cooked like spinach.
Syrup
Sugar dissolved in liquid, usually water; it is often flavoured with spices or citrus zest.
Syrupy
Thickened to about the consistency of egg white.
Szechwan Chile Sauce
A sauce or paste made from chillies, oil, salt and garlic and used as a flavouring in Chinese Szechwan cooking; also known as chile paste or chile paste with garlic.
Szechuan pepper; Szechwan
Native to the Szechuan province of China, this mildly hot spice comes from the prickly ash tree. Though not related to the Peppercorn family, Szechuan berries resemble black peppercorns but contain a tiny seed. Whole berries are often heated before being ground to bring out their flavour and aroma. Szechuan pepper is also known as anise pepper, Chinese pepper, fagara, flower pepper, sansho and Sichuan pepper.
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