Salt
To sprinkle sliced or chopped eggplant or cucumber with salt and leave to drain for 30 minutes before rinsing thoroughly.  Salting draws out the bitter juices and helps firm up the vegetableÕs texture so that it holds its shape.

Saute 
To cook food in butter or fat in a skillet until lightly browned.

Scald 
To bring just to the boiling point, usually for milk.

Scale
To remove the scales from a fish with a fish scaler or the back of a knife.

Sear 
To brown meat briefly over high heat to seal in juices.

Season 
To add salt and pepper.

Shred 
To tear or cut into long thin strips.

Sift 
To shake a dry powdered substance, e.g., flour, confectionerÕs sugar, through a sieve or sifter to remove any lumps.

Simmer 
To cook food gently in liquid that bubbles steadily just below the boiling point so that the food cooks in even heat without breaking up.

Skim 
To spoon off fat or scum that rises to the surface of a cooked liquid.

Sliver 
To cut food into long, thin strips.

Soft peak 
The stage in whipping egg whites or cream where the mass clings to the whisk, holding a gentle shape.

Steam  
To cook food, covered, on a rack over a small amount of boiling water.

Stew 
To slowly cook food in simmering liquid in a covered pan, either in the oven or on top of the stove.

Stiff peaks
The stage in whipping egg whites or cream where the mass stands in stiff peaks when the beater is withdrawn.

Strain
To remove solids from liquids by pouring through a colander or sieve.

Stud 
To insert seasonings, such as whole cloves or garlic, into the surface of food to infuse it with flavor.

Stuffing
A well-flavored mixture used to fill a cavity in poultry, meat, fish, or vegetables.