Salsa – Sauce made from chopped tomatoes, onions, chiles and cilantro.
Saute – The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. Small items are cooked uncovered, but larger pieces may need covering after the initial browning to complete the cooking. The pan is shaken, over a high heat to move the food around, and prevent sticking. It is important not to overfill the pan.
Scald – To heat a liquid, usually milk until it is almost boiling at which point very small bubbles begin to form around the age of the pan.
Score – To make shallow incisions with a small knife on the surface of foods, either with parallel lines or crisscross patterns in order to improve its appearance or to absorb the flavors of bastes and marinades. Also aids in even cooking.
Sear – To brown the surface of food in fat over a high heat before finishing cooking by another method, in order to add flavor.
Sea Salt – Salt derived from the evaporation of sea water.
Season – To season a pan – Rub the inside of a clean pan with a good layer of oil, bake it in the oven at 300 degrees for an hour, and wipe off the excess oil. Do this a few times to start build up the layer. 2) To add flavorings, herbs, spices etc. to foods.
Shallow-fry – To cook in oil which is no more than 1.25cm (1/2 inch) deep.
Shred – To tear or cut into food into thin strips.
Shuck – Remove shells from seafood or husks from corn.
Sieve – To separate liquids from solids, usually using a sieve.
Sift – To pass a dry ingredient, such as flour, through a sieve to ensure it is lump free.
Simmer – To cook food at a temp. below boiling.
Skewer – Using long metal or wooden sticks that are inserted into meat or vegetables for grilling.
Skim – To remove impurities from the surface of a liquid, such as stock, during or after cooking.
Skin – The removal of skin from meat, fish, poultry, fruit, nuts and vegetables.
Slice – To cut food, such as bread, meat, fish or vegetables, into flat pieces or varying thickness.
Snip – To cut fresh herbs or dried fruit with shears into small uniform pieces using short, quick strokes.
Soba Noodles – Made from wheat and buckwheat flour. They are roughly as thick as spaghetti, and prepared in various hot and cold dishes
Somen Noodles – Dried Japanese noodles made from wheat flour.
Soy Milk – Liquid pressed from ground soybeans.
Spices – Seasonings for food.
Steam – The cooking of food in steam, over rapidly boiling water or other liquid. The food is usually suspended above such liquid by means of a trivet or steaming basket, although in the case of puddings, the basin actually sits in the water.
Steep – To soak food in a liquid such as alcohol or syrup until saturated.
Stew – To cook food in liquid, covered on top of the cooker.
Stir-fry – To fry small pieces of food quickly in a large frying pan or wok, over a high heat , using very little fat and constantly moving the food around the pan throughout cooking, keeping them in contact with the hot wok.
Strain – To separate liquids from solids by passing through a sieve, muslin or similar.
Stock – Strained, liquid in which meat, poultry or fish has been simmered in.
Sugar – Sweetener made from sugar beets or sugar cane.
Sweat – To cook food in a covered pan in a small amount of fat, so the natural juices run into the pan. Foods cooked in this way will soften but not brown.
Tahini – Flavoring made from ground sesame seed used in Middle Eastern Countries.
Thickeners – Food substances to give thicker consistency to sauces, gravies, etc.
Tofu – also known as soybean curd, is a soft, cheese-like food made by curdling fresh hot soy milk with a coagulant.
Truss – To tie up meat or poultry with string before cooking in order to make a more compact shape for even cooking or produce a better appearance.
Whip – To beat an item, such as cream or egg whites, in order to incorporate air and, usually, thicken.
Whisk – To beat air into a mixture until soft and fluffy.
Zester – A hand held tool with small, sharp-edged holes at the end of it, which cuts orange, lemon or grapefruit peel into fine shreds.