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Terms in Chefs Reference

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Salmis
Game stew. usually made with feathered game - abbreviated from salmigondis.
Sauté
To brown or toss food in a small amount of oil. see Shallow Frying Scald - To heat a liquid just below the boiling point. Tiny bubbles should form around the edge of the pan.
Scald
(skahld (verb)) Scald means to heat a liquid, usually a dairy product, in a saucepan until it almost boils. It used to be an essential step in breadmaking, since heating would disable or More…
Sear
To brown the surface of food quickly using high heat.
Shank
A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. Lamb shanks traditionally comprise the proximal (ie nearest to the torso) part of More…
Shred
To slice finely.
Simmer
(SIMM er (verb)) Simmer means to bring a liquid almost to a boil over low heat. Simmering liquid is characterized by small bubbles which rise slowly to the surface, usually breaking before More…
Slice
To cut food into similar size flat pieces.
Smoke point
The point at which fat breaks down, starts to smoke and gives off an odor. Different fats have different smoke points. The smoking point of animal fats is about 190¼C/375¼C, vegetable fats More…
Souse Loaf
Well-cooked pig's head and feet that are chopped into small pieces, marinated in lime juice, chili pepper and salt, then pressed into a loaf.
Spice
An aromatic substance used to season food.
Stew
A slow, moist heat cooking method using a pot with a tight-fitting lid. The meat should be completely covered in liquid. Used for less tender cuts.
Stir-fry
A quick, dry-heat cooking method using a lightly oiled skillet or wok. Use high heat while continuously tossing ingredients. Any cut can be used as long as it is cut into thin, uniform More…
Stock
A liquid produced when water, seasonings, bones and/vegetables have been slowly simmered. None is French as fond (meaning foundation)or fumet (fish stock)they are the basis of many soups, More…
Stroganov
A dish of thinly sliced beef (usually fillet, sirloin, tenderloin or top loin), onions, and mushrooms sautéed with a cream based sauce and garnished with sautéed mushrooms. Often served More…
Strudel
A very thin pastry filled and rolled - either sweet or savoury. Originally from Vienna it was reputedly invented by a Hungarian chef who based it on Phyllo pastry. Classically filled with More…
Swedish Meatballs
A combination of ground meat (often a combination of beef, pork, or veal), sautéed onions, milk-soaked breadcrumbs, beaten eggs, and seasonings. The mixture is formed into small balls, then More…
Swiss Steak
Round or chuck steak that has been tenderized by pounding, coated with flour, and browned on both sides. The meat is then covered in chopped tomatoes, onions, carrots, celery, broth, and More…
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