Dictionary of Food and Cooking Terms

S-Z

Simmer: To cook at just below boiling point, evidenced by small bubbles coming slowly to the top and collapsing just below the surface of the liquid.

Stock: The liquid in which meat, fish, poultry or vegetables have been cooked.

Stir: To mix thoroughly with a spoon using a circular motion.

Tapas: Variety of appetizers and/or snacks found in Spanish cuisine; similar to Italian antipasti.

Toss: To mix foods lightly with a lifting motion.

Truss: To tie a fowl or other meat so that it will hold it's shape during cooking.

Whip: To beat rapidly with a whisk, mixer or hand beater in order to incorporate air into a mixture.

Whey: The watery liquid that separates from the solids (curds) when milk is curdled as in cheese making.

Whisk: A kitchen tool consisting of a series of wire loops which are joined and held together by a long handle. Also a verb meaning to mix briskly with a whisk.

Zest: The outer rind or peel of citrus fruit; the coloured outer layer without the white pith.