Gastronomy Terminology (S)

Sachet d’epice :

Cloth bag filled with select herbs used to season soups or stocks ...

Salp :

A free-swimming marine invertebrate related to the sea squirts, w ...

Sashimi :

A Japanese specialty, sashimi is raw fish sliced paper-thin, garn ...

Scald :

(1) To heat milk to just below the boiling poin, when tiny bubble ...

Scorpion fish :

Any of several tropical and temperate marine scorpaenid fishes, e ...

Scotch bonnet :

A small, irregularly shaped, extremely hot chili pepper, the frui ...

Sea bream :

Also know as “scup.” These marine fish are generally lean, and co ...

Seabass :

Any of a number of marine fishes that are related to or resemble ...

Sear :

To brown the surface of meat by a short application of intense he ...

Seasoning :

1. Traditionally, to enhance a food’s flavor by adding salt. 2. M ...

Semolina :

Wheat which is usually more coarse than regular wheat flours. Sem ...

Semolina :

Pepper steak. Steak coated liberally with crushed peppercorns bef ...

Semolina :

1. Durum wheat which is usually more coarse than regular wheat fl ...

Shank :

The shank of an animal’s leg as a cut of meat.

Shrinkage :

The amount of missing items due to poor management controls, rece ...

Shuck :

To remove the outer shells from food. Examples are clams, oysters ...

Simmer :

Cooking food in a hot liquid that is heated to below the boiling ...

Simple Syrup :

Differentiating from natural syrups, this term refers to a soluti ...

Siu mei :

In Cantonese cookery: Marinated meat roasted on a spit over an op ...

Skewer :

A thin, pointed metal or wooden rod onto which chunks of food are ...

Skillet :

A frying pan.

Slurry :

A type of binder prepared using starch and cold water.

Smelt :

A rich and oily mild:flavored fish. Popular varieties of smelt in ...

Smoking :

Method of curing foods, such as bacon or fish, by exposing it to ...

Soba; Soba noodles :

Buckwheat noodles, brown, flat, resembling spaghetti, used in Jap ...

Sodium Alginate :

A food additive obtained from algae. It is used as a stabilizer a ...

Sodium Nitrate :

Generally, the substance used as preserving additive and color pr ...

Sole :

A popular flatfish with a delicate flesh with a firm, fine textur ...

Somen :

White, thin and bright Japanese noodles made from wheat flour. It ...

Sorrel :

Sorrel is an herb that may be used in cream soups, omelets, bread ...

Soubise :

[French] with a flavoring of pureed onion.

Sous vide :

A European food-packaging technique where a prepared product is p ...

Spice Parisienne :

The market name for a complex spice and herb blend, also called e ...

Spiny lobster :

A large edible crustacean with a spiny shell and long heavy anten ...

Spring Roll :

Thin sheets of dough which are filled with meat, seafood, or vege ...

Stacked ice :

Stacked: (of a number of things) put or arranged in a stack or st ...

Steak :

A slice of meat or fish, especially beef, cooked by broiling, fry ...

Steak :

A slice of meat or fish, especially beef, cooked by broiling, fry ...

Sterilize :

To destroy germs by exposing food to heat at specific temperature ...

Sterno :

Flammable hydrocarbon jelly packaged in a small can for use as a ...

Sticlebeck :

A small fish with sharp spines along its back, able to live in bo ...

Stock :

To shelve products or to build a display.

Sturgeon :

A name for various migratory species of fish know for its rich, h ...

Sweetbread :

The culinary term for the thymus gland of an animal. Those of vea ...