| Cooking Terms S - Z |
| Saute |
To cook in a small amount of hot fat.
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| Scald |
To bring to a temperature just below the boiling point.
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| Scallop |
To bake food, usually in a casserole with sauce or other liquid; food and sauce may be mixed together or arranged in alternate layers. Crumbs are often sprinkled over top.
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| Score |
To cut narrow grooves or gashes part way through the outer surface of food
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| Scramble |
To prepare eggs or mixture containing eggs by stirring while cooking until mixture sets.
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| Sear |
To brown very quickly by intense heat. This method increases shrinkage, but develops flavor, improves appearance.
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| Shred |
To cut or tear in small, long narrow pieces.
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| Sift |
To put one or more dry ingredients through a sieve once or several times.
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| Simmer |
To cook slowly over very low heat, at a temperature of about 185 degrees.
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| Steam |
To cook in steam in a pressure cooker, deep-well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, adding more water during steaming if necessary.
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| Steep |
To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.
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| Sterilize |
To destroy microorganisms by boiling, dry heat, or steam.
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| Stew |
To simmer slowly in liquid for a long time.
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| Toast |
To brown by direct heat.
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| Toss |
To mix ingredients lightly.
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| Truss |
To tie fowl or other meat with metal or wooden pins (skewers) to hold its shape during cooking.
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More Cooking Terms
Bake - Dredge
Flake - Mix
Pan-Broil - Roast
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