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SAUTE:
To cook and/or brown food in a small amount of hot fat.

SCALD:
To bring to a temperature just below the boiling point.

SCALLOP:
To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.

SCORE:
To cut narrow grooves or gashes partway through the outer surface of food.

SEAR:
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.

SHRED:
To cut or tear in small, long, narrow pieces.

SIFT:
To put one or more dry ingredients through a sieve or sifter.

SIMMER:
To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.

SKIM:
To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce.

STEAM:
To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during steaming process, if necessary.

STEEP:
To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.

STERILIZE:
To destroy micro organisms by boiling, dry heat, or steam.

STEW:
To simmer slowly in a small amount of liquid for a long time.

STIR:
To mix ingredients with a circular motion until well blended or of uniform consistency.


Cooking Terms A-C D-F G-O P-R T-Z