S - Glossary of Cooking Terms
- salmi (sal-mee) - A stew or hash of game.
- salpicon (sal-pee-kong) - Minced poultry, ham, or other meats mixed with a thick sauce.
- sauce piquante (sos-pe-kangt) - An acid sauce.
- sauteing - Browning food first on one side and then on the other in a small quantity of fat is termed sautéing. In this cooking process, the fat is placed in a shallow pan, and when it is sufficiently hot, the food is put into it. Foods that are to be sautéd are usually sliced thin or cut into small pieces, and they are turned frequently during the process of cooking. All foods prepared in this way are difficult to digest, because they become more or less hard and soaked with fat. Chops and thin cuts of meat, which are intended to be pan-broiled, are really sautéd if they are allowed to cook in the fat that fries out of them.
- shallot - A variety of onion.
- sorbet (sor-bay) - A sherbet, frozen punch, or water ice; the same as sherbet.
- soufflé (soo-flay) Literally, puffed up. As generally understood, it is a spongy mixture made light with eggs and baked, the foundation of which may be meat, fish, cheese, vegetables, or fruit.
- soy - A Japanese sauce prepared from the seed of the soy bean. It has an agreeable flavor and a clear brown color and is used to color soupsand sauces.
- stock - The foundation for soup made by cooking meat, bones, and vegetables.
- sultanas - White or yellow seedless grapes, grown in Corinth.