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SLACK DOUGH—Dough 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 d’oeuvres, pickled vegetables and fish,
assorted cheeses, jellied salads, fish, and meats.
SMOTHER—To cook in a closed container or in a
close mass as smothered onions.
SNAPS—Small cookies that run flat during baking and
become crisp on cooling.
SNICKER-DOODLE—A coffee cake with a crumb
topping.
SOLIDIFYING POINT—Temperature 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
dessert.
SPORE—Any 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
microorganisms.
SPRAY DRYING—A 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 WATER—A 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
after baking.
STEAM—To cook in steam with or without pressure.
STEEP—To let stand in hot liquid (below boiling
temperature) to extract flavor, color, or other
qualities from a specific food.
STERILIZE—To destroy microorganisms by heat,
ultraviolet light, irradiation, chemicals, or
antibiotics.
STEW—To simmer in enough liquid to cover solid
foods.
STIR—To blend two or more ingredients with a circular
motion.
STROGANOFF—A la stroganoff is a method of
preparing beef with sour cream.
SUCCOTASH—A combination dish consisting of
whole-grain corn and lima beans.
SUGAR—Cane 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.
usually
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,
and spices.
TACO—(Mexican) An open-face sandwich made of
fried tortillas shaped like a shell and tilled with a hot
meat-vegetable mixture.
TAMALE—(Mexican) A steamed dish made of
cornmeal with ground beef or chicken rolled in the
center, usually highly seasoned.
TARTAR SAUCE—A rich sauce made with salad
dressing, onions, parsley, pickle relish, and
sometimes olives and cucumbers, served with
seafood.
TARTS—Small pastries with heavy fruit or cream
filling.
TEMPER—To 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.
TEXTURE—The structure, fineness or coarseness, of
a baked product when a cut surface is examined.
THAW—To remove from freezer and place under
refrigeration until thawed. Internal temperature
should be above 30°F.
TORTE—Cake, 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.
AII-10
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