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STUVW

soup
Stuff, tenderize, thread, etc.

S

Salt:

Eliminate the water from certain vegetables (e.g., eggplant, zucchini, and cucumber) by sprinkling with salt.

Sauté:

Cook food in fat over high heat in heavy skillet or sauté pan.

Scale:

Remove the scales from fish.

Sear:

Begin cooking meat, poultry, or fish over intense heat in fat, boiling water, or very hot oil.

Season:

Flavour a dish by adding seasoning, during preparation or cooking, or when serving.

Seasoning:

Any ingredient that boosts the taste of a preparation, giving it flavour or an impression of heat. Condiments, spices, aromatics, and oils are seasonings.

Seed:

Remove the seeds (of a fruit or vegetable).

Set:

Become solid by exposure to cold, when speaking of fat or a preparation that contains a fatty ingredient.

Shake:

Agitate energetically, in all directions, especially ingredients in liquid.

Shape:

Give a regular shape to a vegetable by cutting it, or to a preparation by moulding it by hand.

Shell:

Remove outer casing from vegetables, nuts, or seafood; e.g., remove beans and peas from their pods or remove the shell from a crustacean or a mollusc to keep only the meat.

Shred:

Finely grate or pull apart into thin strands.

Sift:

Pass dry ingredients through a sifter to eliminate lumps.

Simmer:

Bring a liquid just below the boiling point (a simmer); used for poaching.

Simmer or Stew:

Cook or finish cooking ingredients slowly, usually in sauce, over low heat in a covered pan.

Skim:

Remove foam that forms at the surface of a liquid during boiling.

Sliver:

Cut almonds or other food lengthwise into very thin strips.

Smoke:

Preserve meat or fish with smoke by exposing it to a wood fire or by spraying it with concentrated smoke. Imparts a smoky taste to the food.

Snip:

Cut into very fine strips.

Soak:

Place a baked good in liquid (e.g., alcohol, syrup) to give flavour and make moister.

Spice (noun):

Ingredient of plant origin, often exotic, that imparts flavour or heat to a preparation. Examples: cinnamon, nutmeg, cloves, hot pepper, saffron, and ginger.

Spice (verb):

Give more taste to a preparation by adding a condiment or spice.

Spin:

Remove water from a washed leaf vegetable using a salad spinner.

Spoon over:

Cover food with a thick sauce or with cream or sauce.

Sprinkle:

Scatter an ingredient, such as flour, salt, sugar, grated cheese, or breadcrumbs, over food to improve the flavour and/or appearance. Lightly moisten the surface of a food with drops of liquid.

Steam:

Cook food by exposing to steam from boiling water or broth. The food is placed in a perforated container above the boiling liquid and covered to keep the steam from escaping.

Steam/Stew/Braise:

Slowly cook food in a little fat or liquid in an airtight container to prevent cooking liquid from evaporating.

Stem:

Remove the stem of a fruit.

Stir:

Move ingredients about in a solid or liquid preparation to blend them well.

Strain:

Pour or force a preparation through a fine sieve, strainer, or chinois to remove undesirable elements or to make it smoother.

Stud:

Insert ingredients cut in the shape of nails into food.

Stuff:

Fill a cavity or incisions (of meat, poultry, fish, pasta, vegetables, etc.) with a mixture or a stuffing that will flavour the food.

Sweat:

Cook vegetables in fat over lower heat in a closed container, without browning, to remove some of their moisture.

T

Tenderize:

to make meat tenderer:

  • by flattening; by marinating; 
  • by prolonged refrigeration; 
  • by using an appropriate cooking method.

Thicken:

Make cooking juices or a sauce more consistent in texture.

Thread:

Place meat or other food onto a skewer.

Truss:

Tie poultry limbs close to the body with string, often using a trussing needle.

W

Whip:

Beat cream, eggs, other liquids, or batter using a whisk, electric beaters, or a mixer to obtain a smooth texture or to incorporate air bubbles.

Wilt:

Reduce the volume of water-rich vegetables by heating them alone or in fat, without allowing them to brown.

Work:

Mix briskly until homogenous, using a spoon, whisk, spatula or small appliance. stir, knead or otherwise manipulate a batter or dough.

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References:

ARCHAMBEAULT, A., CORBEIL, J.-C., La cuisine au fil des mots, Montréal, Les Éditions Québec Amérique inc., 1997.

L’ACADÉMIE CULINAIRE, Pour le plaisir de cuisiner, Montréal, Novem Communications inc., 2005.

LAROUSSE, Le grand Larousse gastronomique, Paris, Les Éditions Larousse, 2007.