This page gathers the 603 dictionary entries belonging to the domain “Cooking”, as labelled by Wiktionary. Each word leads to its full entry: definitions, etymology, pronunciation, examples. Page 6 of 6: from “smother” to “zest”.
- smother verb To cook in a close dish.
- snow noun A dish or component of a dish resembling snow, especially one made by whipping egg whites until creamy.
- soaker noun A mixture of grains softened in water which is added to bread dough.
- soda bread noun Bread made using sour milk and bread soda (baking soda) as a raising agent, rather than yeast; common in Ireland.
- soffritto noun A fried mixture of chopped onions, carrots and celery, used as the beginning point of a dish, especially in Italian cuisine; may also…
- sofrito noun A sautéed mixture of chopped onions, garlic, and tomato and/or (chili) peppers, and sometimes carrots, celery, and/or herbs, used as the…
- soil noun A food preparation with the texture and often color of soil.
- soto noun A traditional Indonesian soup mainly composed of broth, meat, and vegetables
- soufflé verb To prepare as a soufflé.
- soufflé Rothschild noun A sweet soufflé including candied fruit macerated in goldwasser (or now sometimes kirsch, cognac, or Grand Marnier) before cooking.
- soupspoon noun A soupspoonful.
- sourfaux noun A kind of bread that is labelled as sourdough but actually contains cheaper ingredients and is prepared in a way that requires less time.
- spam musubi noun A food, common in Hawaii, made of cooked spam tied to a block of rice with nori, differing from sushi in that the rice is not vinegared.
- spatchcock noun Poultry which has been cut along the spine and spread out for more even cooking.
- spatula noun A kitchen utensil consisting of a flat surface attached to a long handle, used for turning, lifting, or stirring food.
- spider noun A cast-iron frying pan with three legs, once common in open-hearth cookery.
- spin verb To form into thin strips or ribbons, as with sugar
- spit roast noun The technique of roasting an animal over a fire, where the cook pokes a rod through the animal and sets the ends on two sticks to suspend…
- spitchcock noun A method of cooking an eel (or occasionally some other fish) by splitting it along the back, cutting it into pieces, and broiling or frying…
- split pea noun An agricultural or culinary preparation consisting of the dried, peeled, and split seeds of Pisum sativum, the pea.
- sponge verb To be converted, as dough, into a light, spongy mass by the agency of yeast or leaven.
- spring chicken noun A chicken for eating while it is still young.
- spruce tip noun The new spring growth at the ends of spruce branches. For some species of spruce, these are edible and a traditional foodstuff.
- squash noun The edible or decorative fruit of these plants, or this fruit prepared as a dish.
- squoodles noun Squash sliced into thin strips so as to resemble noodles, or spaghetti squash cooked and used like noodles.
- stage noun An unpaid internship in a restaurant where a cook or chef is exposed to new culinary techniques.
- stagiaire noun A cook or chef who works as an unpaid intern in a restaurant.
- stand and stir noun A style of cookery television show in which the host demonstrates the preparation of food at a counter or a stove.
- starter dough noun A small amount of "live" dough used in traditional bakery to start the fermentation process necessary for preparing sourdough.
- steam verb To cook with steam.
- steamer noun A cooking appliance that cooks by steaming.
- stiff adj Beaten until so aerated that they stand up straight on their own.
- stiff peaks noun Firm tips (of whipping cream or egg whites) which have been beaten and are so aerated that they stand up straight.
- stock noun Broth made from meat (originally bones) or vegetables, used as a basis for stew or soup.
- strata noun A kind of layered casserole dish in American cuisine.
- stroganoff noun A dish of sautéed pieces of beef served in a sauce with sour cream.
- stuff verb To fill with seasoning.
- stuffed adj Filled with a filling and seasoning.
- suine noun A buttery substitute usually made of suet or lard.
- summer roll noun Gỏi cuốn, a Vietnamese roll made of pork, prawn, vegetables, rice vermicelli, and other ingredients wrapped in rice paper.
- summer soup noun A soup suitable for serving chilled instead of hot as most soups are.
- sunflower bread noun A type of bread made from coarse ryemeal or wholewheat combined with ground and whole sunflower seeds.
- supreme verb To divide a citrus fruit into its segments, removing the skin, pith, membranes, and seeds.
- sweat verb To cook slowly at low heat, in shallow oil and without browning, to reduce moisture content.
- sweating noun The gentle heating of vegetables in oil or butter.
- sweet-and-sour adj Having both sweet and sour or tart taste.
- swirl noun Synonym of pinwheel (“food product with spiral layers”).
- swoosh noun A presentation of a sauce, purée or other food item, which is placed in a dollop and smeared across the plate.
- table cracker noun A thin, hard, and crispy water biscuit, designed to be eaten with cheese, wine, or other accompaniments.
- tablespoon noun A unit of volume, the value of which varies regionally; in the US: three teaspoons or one half fluid ounce or roughly 15 ml; in Britain and…
- taco noun A Mexican snack food made of a small tortilla (soft- or hard-shelled) filled with ingredients such as meat, rice, beans, cheese, diced…
- tajine noun An earthenware cooking pot of North African origin, consisting of a shallow, round dish without handles and a tall, conical or dome-shaped…
- tamarind noun The fruit of this tree; the pulp is used as spice in Asian cooking and in Worcestershire sauce.
- tamis noun A culinary strainer, originally made from worsted cloth.
- tammy verb To strain through a tammy.
- teem verb To drain the water from (boiled potatoes etc.).
- temper verb To adjust the temperature of an ingredient (e.g. eggs or chocolate) gradually so that it remains smooth and pleasing.
- tent verb To prop up aluminum foil in an inverted "V" (reminiscent of a pop-up tent) over food to reduce splatter, before putting it in the oven.
- testarolo noun A kind of pasta or bread in Italian cuisine, cooked on a hot flat surface and sliced into triangular shapes.
- Texas toothpicks noun Slivers of onion and jalapeño, coated in batter and fried.
- third-pounder noun A (typically beef) hamburger sandwich, whose patty weighed 1/3 of a lb (pound) before cooking.
- tigella noun A small, round or crescent-shaped bread from the Apennines in the Modena area of northern Italy.
- tipsy adj Containing alcohol.
- tomato sandwich noun A sandwich consisting of a ripe or an overripe noncommercially grown tomato, mayonnaise, salt, and pepper on soft commercial white bread…
- tomato sauce noun A thick sauce made from tomatoes for pasta etc.
- tortellini noun A kind of small, ring-shaped pasta, stuffed with meat, cheese, etc; and eaten with a sauce or in a soup.
- tournedos Rossini noun A French dish comprising beef tournedos pan-fried in butter, served on a crouton, topped with a hot slice of foie gras, and garnished with…
- trifle noun An English dessert made from a mixture of thick custard, fruit, sponge cake, jelly and whipped cream.
- truffle butter noun Salted butter cooked together with sliced or grated truffles.
- turducken noun A dish, usually roasted, consisting of a deboned turkey stuffed with a deboned duck that has been stuffed with a small deboned chicken, and…
- turmeric noun The pulverized rhizome of the turmeric plant, used for flavoring and to add a bright yellow color to food.
- turn verb To carve vegetables into uniform barrel-like or American football-like shapes.
- Tuscan porterhouse noun The traditional signature steak dish from Florence, Tuscany, Italy, consisting of a large thick-cut porterhouse or T-bone steak grilled to…
- typhoon shelter noun A style of seafood preparation in which the meat is deep-fried with garlic, ginger, scallions, chili, and black bean.
- unbasted adj Not basted.
- undercrust noun A crust that forms the bottom of a pie, tart or other dish; a layer of pastry that supports the filling.
- underfired adj Of a cooker: having a heat source that is underneath the food being cooked.
- underproof verb To proof insufficiently.
- unegged adj Prepared without egg.
- unglaze verb Synonym of deglaze.
- veal Orloff noun A dish of thinly sliced braised loin of veal with duxelles and soubise layered between the slices, topped with mornay sauce, and browned in…
- vegetable butter noun Any type of fatty substances resembling the consistency of butter but extracted from plants, or more often the seeds of plants.
- vegetable soup noun A soup made from a variety of vegetables, typically carrot, onion, tomato, and potato, and usually also olive oil, celery, peas, and/or…
- velvet verb To coat raw meat in starch, then in oil, preparatory to frying.
- vine leaf noun The leaf of a grapevine, especially one used in cooking to make dolmades, etc.
- warabi noun Bracken, used as a vegetable in Japanese cuisine.
- wat noun A kind of stew or curry eaten in Ethiopia and Eritrea.
- water bath noun An analogous piece of equipment used in a kitchen (especially a commercial kitchen), to cook food or to keep it hot.
- well done adj Well-cooked.
- well-beaten adj Thoroughly beaten.
- Wellington noun Meat or other filling baked in a puff pastry.
- white Christmas slice noun A sweet food item made from dried fruits and nuts mixed with copha or white chocolate or similar sweet white binding and allowed to set in…
- white liquor noun Highly distilled strong spirits, which are clear and colorless; generally being vodka, gin, white rum, tequila blanco, aquavit.
- whitefish noun Any of several species of demersal fish with fins, particularly cod, whiting, and haddock, as opposed to the oily or pelagic fishes.
- whitewash noun The most basic type of thickening agent, consisting of flour blended with water to make a paste.
- wholemeal bread noun Bread made from wholemeal flour, having had none of the bran or germ removed.
- wholetail noun An entire tail of seafood.
- windowpaning noun A test of the texture of bread dough, stretching it out into a translucent sheet.
- wok noun A large, round-bottomed cooking pan used in East Asian cooking.
- yellow cake noun Used other than figuratively or idiomatically: any yellow-colored cake.
- yin-yang fish noun A Taiwanese dish where a live fish is fried whole.
- zarzuela noun A Catalan fish soup or stew.
- zest verb To scrape the zest from a fruit.