| Salmis |
A stew made from game birds; the bird is partly roasted and then cooked with wine or port. |
| Salpicon |
A mixture used to make croquettes, rissoles etc., made of diced chicken, veal, game, sweetbreads, mushrooms, truffles, etc. Also used to fill vol-au-vent, and so on. |
| Salting |
A method of preserving food in dry salt or a brine solution. |
| Sautéing |
Cooking food in a small quantity of fat in a sautÈ pan ( a frying pan with straight sides and a wide base), to brown the food quickly. |
| Scalding |
Pouring boiling water over food to clean it, loosen hairs or remove the skin. Food should not be left in boiling water or it will begin to cook. It is also the term used for heating milk to just below boiling point, to delay souring or infuse it with another flavour. |
| Scalloping |
Decorating the double edge of a pastry pie with small horizontal cuts which are pulled up with the back of a knife to form a scalloped effect. |
| Scoring |
Cutting narrow parallel lines in the surface of food to improve its appearance or help it to cook more quickly. |
| Sealed |
Evenly browning meat on all sides, over a high heat before further cooking. |
| Searing |
Browning meat quickly in a little hot fat prior to grilling or roasting. |
| Seasoning |
Adding salt, pepper, herbs and spices to a dish for added flavour. |
| Shredding |
Grating cheese or raw vegetables into fine pieces. |
| Sieving |
Pushing food through a perforated sieve to get a soft, even texture. |
| Sifting |
Sieving dry ingredients to remove lumps. |
| Simmering |
Keeping liquid just below boiling point. |
| Singeing |
Using a flame to burn off any residual traces of feather on plucked game or poultry. |
| Sizzle |
To fry food over a very high heat that makes a hissing, spluttering sound. |
| Skimming |
To remove and discard froth, scum or fat from the surface of stock, gravy, stews and jam. Use either a skimmer, a spoon or absorbent kitchen paper. |
| Sousing |
Cooking in brine or vinegar marinade. |
| Skinning |
Removing the skin from meat, fish, poultry, fruit or vegetables. |
| Smoking |
The process of curing food by exposure to wood smoke. |
| Socle |
A pedestal of rice, bread, ice, etc., often not to be eaten, made to support an ornamental dish. |
| Soubise |
Purée of onions, sometimes mixed with béchamel sauce. |
| Souchet |
A fish dish served in a soup plate, made with vegetables and herbs and cooked in salted water. |
| Souring |
Adding acid to cream to give it a sour taste. |
| Spit |
Rotating rod on which meat, poultry or game is cooked either in the oven or over a fire. |
| Suet |
Hard fat around the kidneys in beef or mutton. Usually bought in packets rather than fresh. Use in pastry or steamed puddings. |
| Steaming |
Cooking food in the steam of quickly boiling water. |
| Steeping |
Covering food with hot or cold water and leaving it to stand, either to soften it or extract its flavour and / or colour. |
| Sterilising |
To prepare implements and containers ready for food preparation to prevent contamination. |
| Stewing |
Long, slow cooking method where food is immersed in liquid which is kept at simmering point. Good for tenderising coarse meat and vegetables. |
| Stir-frying |
A quick method of frying in shallow fat. The food must be cut into small even-sized pieces and moved around constantly until coated. Stir-fried food is normally cooked in a wok. |
| Stock |
The liquid produced when meat, bones, poultry, fish or vegetables are simmered in water with herbs and flavourings for several hours to extract their flavour. |
| SuprÍme |
Choice pieces of chicken, or of fish; a delicate sauce. |
| Sweating |
Gently cooking food (usually vegetables), coated in melted fat until the juices run. |
| Syrup |
A concentrated solution of sugar in water, used in making water ices, drinks and fruit juices. |
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