- simple syrup - two parts water and one part sugar cooked together
- skim - removing fat or impurities that have risen to the top of a liquid being cooked
- slivered - thin slices about 1/4 inch by 1/8 inch
- smoking point - the temperature at which fat breaks down and starts smoking
- steam - to cook by direct contact with steam
- steel - a dowel-shaped tool used to sharpen knives
- steep - to soak dry ingredients in water or another liquid until the flavor is infused into
the liquid - stew - to gradually cook ingredients in a covered pot for a long time (until tender)
- stir-fry - fast frying in a small amount of oil over very high heat while continuously
stirring ingredients - stock - the liquid that you have left after simmering bones, vegetables and seasonings in
water or another liquid - strain - to separate and reserve the liquid contents from a cooking process such as
straining the liquid from the bones and vegetables for stock - sweat - to cook in a very small amount of fat over low heat (sometimes covered) without
browning to release flavors and moisture
Cooking Terms Starting With "T"
- thin - reducing the thickness of a liquid by adding more liquid
- toss - mixing ingredients by gently tossing together with an upward motion
Cooking Terms Starting With
"U" - "V" - "W" - "X" - "Y" - "Z"
- unleavened - baked items that have no ingredients to give them volume (no yeast, no
eggs, no baking powder for example) - vinaigrette - an acidic sauce or dressing
- water bath - setting a container in a pan of simmering water to keep it hot
- whisk - to quickly mix air into ingredients; also the name of a cooking tool for
accomplishing this task - zest - the outer part of the rind (no white) of citrus cut into thin strips
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