| Sauté - To brown quickly in small amount of oil or fat. |
| Scald - To pour boiling water over food. To heat liquid, such as milk, to just under boiling temperature when tiny bubbles start to form around edge. |
| Scallop - To bake in cream sauce, topped with crumbs or crumbs and cheese. Also a shellfish. |
| Score - To cut gashes in surface of meat. Also to cut gashes in fat edging ham steak or cuts of beef, to prevent curling. |
| Sear - To brown surface of meat at high temperature to hold juices in. |
| Shirr - To cook whole eggs with cream and crumbs in dish. |
| Shred - To slice in small strips.` |
| Sieve - To put food through strainer or sieve` |
| Singe - To burn off the down or hairs from plucked game or fowl over a flame. |
| Skim - To remove fat and other floating matter from surface of cooking liquid with spoon, strainer spoon or skimmer. |
| Slivered - Cut in thin, small pieces. |
| Spit - For barbecuing and roasting. a pointed metal rod on which poultry and meat are fastened for cooking. |
| Steep - To heat food in water, below boiling point, to extract juices, flavor, color. |
| Stud - To force cloves or other flavoring into surface of food. |
| Suet Hard fatty tissue surrounding certain cuts of beef. |
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| Tamarind |
| Tomalley - fatty, soft so called liver of lobster, greenish gray in color when raw, turning to bright green when cooked. Used to thicken sauces for lobster. Cannot be boiled after tomalley is added or sauce will curdle. |
| Truss - Method of preparing dressed chicken or other fowl for roasting pan. Tie wings and legs of bird to body by skewers and string so bird holds shape during roasting. |
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| Work To knead or mix slowly |
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| Zest - Citrus fruit skin contains oil in its colored exterior. Used for flavoring drinks, desserts, and many dishes |
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