SLACK DOUGHDough that is soft and extensible
but which has lost its resiliency.
SMORGASBORD(Swedish) A Scandinavian
luncheon or supper served buffet style at which
many different dishes are served, including hot and
cold hors doeuvres, pickled vegetables and fish,
assorted cheeses, jellied salads, fish, and meats.
SMOTHERTo cook in a closed container or in a
close mass as smothered onions.
SNAPSSmall cookies that run flat during baking and
become crisp on cooling.
SNICKER-DOODLEA coffee cake with a crumb
SOLIDIFYING POINTTemperature at which a
fluid changes to a solid.
SOUFFLÉ(French) A delicate, spongy hot dish made
principally of stiffly whipped egg whites. Cheese
is commonly used, but other soufflés include fish,
meat, poultry, and vegetables. Also prepared as a
SPOREAny of various primitive reproductive bodies
(or resistant resting cells), typically one-celled and
produced by certain forms of plant life, especially
molds and bacteria, and by some animal
SPRAY DRYINGA method of dehydrating liquids
by spraying them into a drying chamber into which
very hot, dry air is circulated. The rapid evaporation
causes a minimum of flavor change in the food.
STARCH WATERA mixture of cornstarch and
water made by boiling 1 quart of water containing
1 or 2 tablespoons of cornstarch. This mixture
brushed on bread dough gives a shine to the crust
STEAMTo cook in steam with or without pressure.
STEEPTo let stand in hot liquid (below boiling
temperature) to extract flavor, color, or other
qualities from a specific food.
STERILIZETo destroy microorganisms by heat,
ultraviolet light, irradiation, chemicals, or
STEWTo simmer in enough liquid to cover solid
STIRTo blend two or more ingredients with a circular
STROGANOFFA la stroganoff is a method of
preparing beef with sour cream.
SUCCOTASHA combination dish consisting of
whole-grain corn and lima beans.
SUGARCane or beet (sucrose)most common,
usually granulated, sweetening agent. Corn
(dextrose)-a form of sugar made from cornstarch
and readily fementable. Maltose-a form of sugar
obtained by germinating cereal grain.
supplied as a syrup. In recipes, refers to granulated
unless otherwise specified.
SUKIYAKI(Japanese) A popular Japanese dish
consisting of thin slices of meat fried with onions
and other vegetables, including bean sprouts and
served with soy sauce containing seasoning, herbs,
TACO(Mexican) An open-face sandwich made of
fried tortillas shaped like a shell and tilled with a hot
TAMALE(Mexican) A steamed dish made of
cornmeal with ground beef or chicken rolled in the
center, usually highly seasoned.
TARTAR SAUCEA rich sauce made with salad
dressing, onions, parsley, pickle relish, and
sometimes olives and cucumbers, served with
TARTSSmall pastries with heavy fruit or cream
TEMPERTo remove from freezer and place under
refrigeration for a period of time sufficient to
Facilitate separation and handling of frozen product.
Internal temperature of the food should be
approximately 26°F to 28°F.
TETRAZINNI(Italian) A dish with chicken, green
peppers, and onions mixed with spaghetti and
served with shredded cheese.
TEXTUREThe structure, fineness or coarseness, of
a baked product when a cut surface is examined.
THAWTo remove from freezer and place under
refrigeration until thawed. Internal temperature
should be above 30°F.
TORTECake, especially of a rich variety; contains
nuts, fruits, and usually very little or no flour.
TORTILLA(Mexican) A bread made with white
corn flour and water. Special techniques are used
in handling the dough to roll it thin as a piecrust. It
is usually baked on hot iron.