Glossary of Food and Cooking Terms - S

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Saffron
An expensive spice that is pulled from purple crocus flower. It is used in a variety of dishes for its aromatic flavoring and deep coloring properties.

Salamander
A commercial grill which can be heated to very high temperatures.

Salt Pork
Similar to bacon but has a much higher fat content and is not smoked.

Sambuca
An Italian aniseed flavoured liqueur.

Sauerbraten
A German dish that is prepared by marinating meat for a few days then roasting it in its own marinade.\

Sauté
To cook food in oil or butter on a pan over a heat source.

Scallop
A shellfish with firm and white flesh and an orange or pale red coral (roe).

Sear
To seal in the juices of meat by browning it on all sides in a very hot pan.

Semolina
A coarse flour used to make breads and puddings.

Simmer
To keep a liquid just below boiling point.

Sippet
A small piece of toast used to garnish.

Sorbet
A semi-frozen water ice.

Stock
A liquid that has absorbed the flavour of meat, fish or vegetables cooked in it.

Suet
A dry, firm animal fat used in the making of pastry and steamed puddings.
Vegetarian alternatives are available.