Cooking Terms
[B] [C] [D] [F-G] [K-M] [P] [R] [S] [T-W]
Sauté
To cook in a small amount of fat.
Scald
To bring to a temperature just below boiling so that tiny bubbles form at the edge of the pan.
Scallop
To combine pieces of food with a sauce or other liquid.
Sear
To brown surface of meat quickly with intense heat.
Shred
To rub a large food across a surface with medium to large holes or slits to make small pieces.
Sift
To mix flour with air.
Simmer
To cook in liquid below the boiling point. Bubbles before reaching the surface.
Steam
To cook in steam, with or without pressure.
Stir
To mix with a circular motion.
Stir-fry
To cook quickly in a small amount of hot fat, stirring constantly.
