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, with a tran ...

Sashimi :

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

Scald :

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

Scorpion fish :

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

Scotch bonnet :

A small, irregularly shaped, extremely hot chili pepper, the fruit of a var ...

Sea bream :

Also know as “scup.” These marine fish are generally lean, and coarse:grain ...

Seabass :

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

Sear :

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

Seasoning :

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

Semolina :

Wheat which is usually more coarse than regular wheat flours. Semolina is u ...

Semolina :

Pepper steak. Steak coated liberally with crushed peppercorns before cookin ...

Semolina :

1. Durum wheat which is usually more coarse than regular wheat flours. Semo ...

Shank :

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

Shrinkage :

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

Shuck :

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

Simmer :

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

Simple Syrup :

Differentiating from natural syrups, this term refers to a solution of suga ...

Siu mei :

In Cantonese cookery: Marinated meat roasted on a spit over an open fire or ...

Skewer :

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

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 include “Eul ...

Smoking :

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

Soba; Soba noodles :

Buckwheat noodles, brown, flat, resembling spaghetti, used in Japanese cook ...

Sodium Alginate :

A food additive obtained from algae. It is used as a stabilizer and / or co ...

Sodium Nitrate :

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

Sole :

A popular flatfish with a delicate flesh with a firm, fine texture. The bes ...

Somen :

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

Sorrel :

Sorrel is an herb that may be used in cream soups, omelets, breads, and oth ...

Soubise :

[French] with a flavoring of pureed onion.

Sous vide :

A European food-packaging technique where a prepared product is placed in i ...

Spice Parisienne :

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

Spiny lobster :

A large edible crustacean with a spiny shell and long heavy antennae, but l ...

Spring Roll :

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

Stacked ice :

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

Steak :

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

Steak :

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

Sterilize :

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

Sterno :

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

Sticlebeck :

A small fish with sharp spines along its back, able to live in both salt an ...

Stock :

To shelve products or to build a display.

Sturgeon :

A name for various migratory species of fish know for its rich, high:fat fl ...

Sweetbread :

The culinary term for the thymus gland of an animal. Those of veal and lamb ...