Glossary 863
sautéing. Quickly cooking an item in a small
amount of hot fat over high heat. (18)
sauteuse (saw-TOOZ). A sauté pan with
sloped or rounded sides. (13)
sautoir (saw TWAHR). A sauté pan with
straight sides. (13)
scaling. Portioning dough by weight. (43)
Scoville heat units (SHU). A measure of the
heat of chile peppers. (26)
searing. The process of browning meat to
form an even crust, which produces
an appealing brown color and a richer
fl avor. (32)
semolina. The fl our milled from a hard
variety of wheat that is favored as a pasta
ingredient because its texture allows
pasta to stay fi rmer for longer. (28)
sexual harassment. Any unwelcome sexual
advance, request for sexual favor, and
other verbal or physical conduct of a
sexual nature that affects a person’s
ability to work. (6)
sheet cookies. Cookies that are made by evenly
spreading dough or batter onto a sheet pan,
the dough is then baked and cut. (42)
sheet pans. Large, shallow pans used for
baking and food storage. (13)
shellfi sh. Water creatures that have no bones,
but have bodies covered by hard external
surfaces such as the bony body of a
lobster or the hard shell of a clam. (34)
sherbet. A coulis-type mixture with the
addition of a dairy product that is a cross
between sorbet and ice cream. (47)
shocking. Plunging a blanched vegetable
or fruit into ice water; also called
refreshing. (27)
short dough. Dough that is similar to mealy
pie dough and used for savory tarts.
Butter is typically used as the shortening
for this dough. (44)
shortening. Fats used in the bakeshop. (40)
shrinkage. The loss of water during the
cooking process. (30)
shucked. The act of separating the contents
of the bivalve from the shell. (34)
simmering. Cooking food in liquid at
temperatures between 185°F and 205°F
(85°C and 96°C). (18, 33)
simple salad. A term used to classify a salad
of greens and various raw vegetables
such as cucumbers, carrots, tomatoes,
and others. (19)
simple syrup. Equal parts of water and sugar
by weight that is brought to a boil and
simmered just until the sugar dissolves
in the water. (40)
slurry. A mixture of cold liquid and starch
used to thicken liquids. (24)
small dice. A dice cut measuring ¼ × ¼ ×
¼ inches (6 × 6 × 6 mm). (12)
smallwares. The pots, pans, and other hand
tools used to prepare food. (13)
sole proprietorship. A business in which
one person owns and often operates the
business. (2)
sorbet (sohr BAY). The French name for a
frozen mixture of fruit purée, sugar, and
water. (47)
spices. The woody parts of plants, including
seeds, bark, berries, buds, and roots that
are used to fl avor foods. (17)
spider. A long-handled tool used to strain
items or lift them out of liquid. (11)
sponge cake. Cakes that are leavened by air
whipped into eggs in the cake formula. (45)
spore. A thick-walled, “supersurvival unit”
produced by a bacterium to survive
conditions that might otherwise kill the
bacterium. (7)
spritz cookies. Cookies made from a soft
cookie dough that is forced through a
pastry bag to form shapes such as rosettes,
shells, and scrolls and then baked. (42)
stainless steel. A material used to make knife
blades that does not pit, rust, or discolor,
and does not affect the fl avor of foods. (11)
standardized recipe. An accurate list of the
ingredients, their quantities, and the
preparation methods needed to prepare
a particular menu item in a consistent
manner every time. (15)