Dictionary of Food and Cooking Terms

S-Z

Seviche: (also spelled ceviche or cebiche) is an ancient technique for preparing fish with acid, typically lemon or lime. The acidity denatures and coagulates the muscle proteins of the fish, much the same way that heat does, turning the translucent gelatinous tissue opaque and firm. Since the dish is not cooked with heat it has a unique taste with none of the caramelized flavours that typically occur with heating. It must be prepared fresh to minimize the risk of food poisoning.

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.

Umami: Umami is considered to be the fifth taste. For more information see here.

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.