Glossary
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siesta. A rest period that usually follows the midday
meal in Mexico. (29)
slurry. A liquid mixture of milk and fl our blended
until smooth, which is used as a thickening
agent in sauces and gravies. (16)
smörgåsbord. A Swedish buffet that includes a
wide variety of hot and cold dishes. (30)
smørrebrød. Danish open-faced sandwiches
usually made with thin, sour rye bread spread
thickly with butter. (30)
souffl é. Fluffy baked preparation made with a
starch-thickened sauce into which stiffl y beaten
egg whites are folded. (17)
soul food. A cuisine developed in the Southern
United States that combines food customs
of African slaves with food customs of Native
Americans and European sharecroppers. (28)
sourdough. A dough containing active microscopic
yeast plants that is used as a leavening agent. (28)
soybean. A legume with seeds that are rich in
protein and oil, which is used in many different
forms in Japanese and Chinese cooking. (33)
spätzle. Small dumplings made from wheat fl our,
which are a popular German side dish. (30)
spice. A dried root, stem, or seed of a plant grown
mainly in the tropics and used to season food. (21)
springform pan. A round pan with a removable
bottom that is held together by means of a
spring or latch on the side of the pan. (9)
standing time. The time during which foods fi nish
cooking by internal heat after being removed
from a microwave oven. (12)
starch. Complex carbohydrates stored in plants. (13)
stemware. Glassware with three distinct parts: a
bowl, a stem, and a base. (7)
stockinette. A cloth cover for a rolling pin used to
keep dough from sticking to the rolling pin. (9)
stock soup. Soup made with a rich-fl avored liquid
in which meat, poultry, or fi sh; vegetables; and
seasonings have been cooked. (21)
store brand. A brand sold only by a store or chain
of stores. (11)
stress. Mental tension caused by change. (1)
strudel. A German dessert made with paper-thin
layers of pastry fi lled with fruit. (30)
sugar syrup. A mixture of sugar and liquid that is
cooked to a thick consistency. (23)
sukiyaki. A popular Japanese dish made of thinly
sliced meat, bean curd, and vegetables cooked
in a sauce. (33)
sulfuring. Antidarkening treatment used on some
fruits before they are dried. (25)
sustainability. Practices that either preserve or
improve environmental, societal, and economic
conditions for future generations. (1)
syneresis. Leakage of liquid from a gel. (13)
T
table appointments. All the items needed at the
table to serve and eat a meal. (7)
table d’hôte. Type of menu in which one price is
given for an entire meal. (24)
table linens. Table coverings and napkins. (7)
tandoori. A simple Indian cooking technique, which
requires a clay oven called a tandoor. (33)
tang. Prong that attaches a knife blade to the handle. (9)
tapas. Spanish appetizers. (31)
taste buds. Flavor sensors covering the surface of
the tongue. (10)
taverna. A Greek café that serves as a public
meeting place in small communities. (31)
tea. Leaves of a tropical evergreen or bush used to
make a beverage, which is also called tea (12);
the evening meal in rural areas or an afternoon
snack in cities throughout the British Isles. (30)
team. A small group of people working together for
a common purpose. (27)
technology. The use of knowledge to develop
improved methods for doing tasks. (1)
teff. A milletlike grain grown only in Africa and the
Middle East. (32)
temporary emulsion. Type of emulsion that forms
when oil and a water-based liquid are agitated
but breaks when the agitation stops and it is
allowed to stand. (21)
therapeutic diet. An eating plan prescribed by a
physician. (4)
time-work schedule. A written plan listing actual
times for doing specifi c tasks to prepare a meal
or food product. (12)
tip. Sum of money given to a waiter in a restaurant
for service rendered. (24)
tofu. A mild-fl avored, custardlike cake made from
soybeans. (33)
tortilla. Flat, unleavened bread made from cornmeal
or wheat fl our and water used to make many
Mexican dishes. (29)
toxicity. Poisoning. (2)
toxin. Poison. (6)