Browse the glossary using this index
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Sautéing the cooking of food quickly to preserve texture and flavour - achieved by tossing food in light oil over a medium to high heat |
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Searing cooking food on the outside at a high temperature to form a crust or caramelized exterior |
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Seasoning
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the process of adding salt and pepper (and sometimes herbs or spices) to improve the flavour of food
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Separating
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splitting an element of food from a mixture or combination in order to isolate one element. A common example would be separating the white from the yolk of an egg
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Shallow frying
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frying food in shallow oil in a flat bottomed pan and flipping the food item from time to time to cook both sides. Filleted fish are commonly pan or shallow fried
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Simmering heating a liquid medium, usually water, but keeping it below boiling point and creating gentle bubbles |
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Slicing
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a cutting technique that results in very thin layers of fruit, vegetable or meat
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Steaming the process of cooking food by means of boiling water and allowing the steam it produces to circulate around a sealed container. Steaming equipment is traditionally made out of bamboo but electrical appliances are more frequently used nowadays |
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Stewing
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the process of cooking food for a prolonged period of time at a medium heat (below boiling) with little to no addition of moisture once the process has been started. Commonly, it is a mixture of meat and vegetables but fruit can also be stewed
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Sweating the heating of food at low temperatures in a small amount of oil in order to remove moisture from it. Sweated onions are common and appear to be translucent |
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