Glossary of Food Words

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S

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 » InformationTOPlist » Food Culinary Glossary » Letter S