Choose the first letter of the word from the list above to go to the appropriate page of the glossary.
Sapa
"Sapa" – also called "saba" – is made by slowly cooking the must of red grapes.
Sake
a Japanese fermented beverage made from rice, commonly used in sauces and marinades.
Saltimbocca
a Roman specialty (the word means "jumps in the mouth") consisting of veal scaloppine topped with sage leaves and prosciutto and sautéed in butter.
Sashimi
in Japanese cuisine, sliced raw fish, often served with pickled ginger, soy sauce and wasabi.
Sauté
to cook quickly in a small amount of fat in a skillet or frying pan over direct heat.
Self-rising (self-raising) flour
flour to which baking powder and salt have already been added. For one cup of self-rising flour, substitute one cup of all-purpose flour combined with 1 tsp. baking powder and a pinch of salt.
Shallot
a member of the onion family, with a garlic-like head consisting of several cloves. Its flavour is milder than other onions.
Short
a culinary term indicating a high proportion of fat to flour (e.g., shortbread, short crust). Short doughs are typically rich and crumbly.
Simmer
to cook at a temperature just below a boil.
Snail
(French: escargot)
an edible land mollusk. The two kinds most commonly eaten are the Burgundy snail, which has a brown-streaked yellowish shell; and the smaller petit-gris, which has a brownish-grey shell.
Socca
a chickpea and olive oil flatbread; a traditional snack in Nice, where it is sold on the streets.
Sommelier
a wine steward.
Souvlaki
a Greek dish consisting of cubes of meat (traditionally lamb), marinated in olive oil, lemon juice, garlic and oregano, placed on skewers and grilled.
Stock
liquid in which meat, fish or poultry, vegetables, seasonings, etc. have been cooked to extract their flavour, strained and used as the base for soups, sauces, etc.
Suprême
the breast and wing of a chicken; also a fillet of fish.
Sushi
a Japanese specialty consisting of seasoned cooked rice topped with sliced raw fish or rolled in sheets of nori (seaweed) with fish, vegetables, wasabi, etc.
Sweat
to cook an item, often a vegetable, in a small amount of fat in a covered pan so it releases moisture and cooks in the steam.
Sweetbread
the thymus gland of a calf of lamb.
