Glossary of Food Words

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Sakura cress: A robust red leaved cress from Japan.
Saddle: cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins
Salsa Verde: Sauce made with parsley, mint, basil, olive oil, garlic, mustard, anchovy and capers.
To saute: To fry food rapidly in a small amount of oil or fat until evenly browned.
Samphire: A fleshy green plant which grows on coastal marshes. Also known as glasswort or pickle-plant.
To shallow-fry: To cook food in a small amount of oil or fat.
Shortbread: A sweet Scottish biscuit made from sugar, butter and flour
Shortcake: Very short biscuit dough baked as individual biscuits or a round loaf; served with sweetened fruit and usually whipped cream.
To shred: To cut food into thin strips. This can be done by hand or by using a grater or food processor. Cooked meat can be shredded by pulling it apart with two forks.
Smoked haddock foam: Fresh haddock home smoked with tea, shallots, butter and cream.
To simmer: To cook food in liquid over gentle heat, just below the boiling point, low enough so that tiny bubbles just begin to break the surface.
To smoke: Dried and cured in wood smoke. Food item can be lightly smoked to obtain flavour without cooking.
Spice mix( in the venison): Star anis, juniper berries, and black peppercorns, cinnamon.
Spice mix (on the bream): Cumin, coriander, star anis, cardamom, dried orange rind and flour.
Sorbet: Sorbet is a frozen dessert made from iced fruit puree and other ingredients. Sorbets may contain alcohol.
Soya: Small, round and usually greenish-yellow vegetable used to make a number of soy products, including tofu, bean paste and soy sauce.
Soufflé: A dessert made mostly of whisked egg whites and sugar. A flavoured base is added to the mix then put into ramekins and cooked.
To steam: To cook food on a rack or in steamer basket over a boiling liquid in a covered pan. Steaming retains flavour, shape, texture, and nutrients better than boiling or poaching.
Stock: Stock is the basis of soup and sauces. In the West, stock is traditionally prepared by simmering meat, vegetables (or mirepoix), herbs and/or spices in water.
Stock syrup: Boiled sugar and water.
To stuff: To fill a cavity in food with another food.
Sweetbread: Edible glands of an animal. Tiroid or thamus glands.
Sweet pastry: Dough made with flour, eggs, sugar and butter. Then it is rolled out to use as a tart case.
Swiss chard: Similar to spinach and beets with a flavour that is bitter, pungent and slightly salty.

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Vladislav Jankovych » Pearl Restaurant London » Informations » Food Culinary Glossary » Letter S