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Sabayon / [sa-ba-yawn]:
Wine custard. Sweetened egg yolk flavored with Marsala or other wine or liqueur, beaten in a double boiler until frothy. In Italian zabaglione.
Saffron / (SAF-ruhn): Yellow-orange stigmas from a small purple crocus, is the world's most expensive spice. Each flower provides only three red stigmas and it takes approximately 14,000 tiny threads for each ounce of saffron. One ounce of saffron equals the stigmas from approximately 5,000 crocuses. It takes an acre of flowers to produce a pound. It is imported from Spain.
Sanitation / [san-i-tey-shuhn]:
The maintenance of clean food-preparation environment by healthy food workers in order to prevent food-borne illnesses and food contamination.
Sauté / [soh-tey, saw-]:
To cook quickly in a small amount of fat in a pan on a range top.
Sautoir / [soh-twahr]:
A shallow skillet with straight sides and a single long handle. Used for sautéing. Referred to generically as a sauté pan.
Scald / [skawld]:
To heat a liquid just below the boiling point. Tiny bubbles should form around the edge of the pan.
Score / [skawr, skohr]:
To cut the surface of an item at regular intervals to allow it to cook evenly, allow excess fat to drain, helo the food absorb marinades, or for decorative purposes.
Sear / [seer]:
To brown the surface of food in fat over a very high heat before finishing by another method, such as braising or roasting, in order to add flavor.
Shallots / [shal-uhts]:
Small pointed members of the onion family that grow in clusters something like garlic and have a mild, oniony taste. Not the same as green/spring onion
Shelled / [sheld]:
Having the shell removed: example: shelled pistachio’s (see my recipe for Blackberry Cheesecake)
Simmer / [sim-er]:
To maintain the temperature of a liquid just below boiling. Also, to cook in simmering liquid. The temperature range for simmering is 185° to 200°F / 85° to 93°C.
Skim / [skim]:
To remove impurities from the surface of a liquid, such as stock or soup, during cooking.
Sommelier / [suhm-uhl-yey]:
Wine steward or waiter. The person helos diners select wine and serves it. They are responsible for the restaurants wine cellar.
Soufflé / [soo-fley]:
Literally, "puffed." A preparation made with a sauce base (usually béchamel for savory souffles, pastry cream for sweet ones), whipped egg whites, and flavorings. The egg whites cause the soufflé to puff during cooking.
Sous Chef / [soo-shef]:
Literally, "underchef." The chef who is second in command in a kitchen; usually responsible for scheduling, filling in for the chef, and assisting the chefs de partie as necessary.
Steep / [steep]:
To allow an ingredient to sit in warm or hot liquid to extract flavor or impurities, or to soften the item.
Stuffing / [stuhf-ing]:
Seasoned mixture of food used to fill the cavity of poultry, fish, vegetables or around which a strip of meat, fish or vegetable may be rolled.
Succotash / [suhk-uh-tash]:
A cooked dish of kernels of corn mixed with shell beans, esp. lima beans, and, often, with green and sweet red peppers.
Sweat / [swet]:
To cook an item, usually vegetables, in a covered pan in a small amount of fat until it softens and releases moisture but does not brown.
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