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In the kitchen, Sabayon is an Egg Yolk and liquor blend mixed over low heat. This classic Italian cooking technique/dish "Sabayon," was imported by Catherine de Medici to France when she married King Henry II in 1547. Today, in common usage a Sabayon is thought of as a sweet,...
Sabler: A term used to describe the preparation technique in which butter and flour are worked together with the fingertips to break the mixture into the little beads or chunks.
Saccharides: The scientific name for Sugars. Nutritional Value USDA
Season Availability Cultivation Production Varieties Purchasing Storage Culinary Uses A Sachet D Epices is a not a stock but a stock enhancement that is a mixture of herbs and spices, usually bay leaf, peppercorns, fresh thyme, parsley stems and garlic,...
Sake or Saké is a Japanese, rice-based alcoholic drink. It is often thought of as a Rice Wine, but is brewed, not naturally fermented like wine. Availability Sake is available all year long. Culinary Uses It is more appropriate to think of it as a rice brew or rice...
Salad Greens are any of the Greens or Leafy Greens suitable for use, Raw, in Salads or as a bed for other Salad ingredients. Varieties Salad Greens include: Lettuce, Spinach, Endive, Chicory, Arugula, Kale, etc. Culinary Uses Salad Greens grow close the ground and end up making...
Almost all categories of butter are sold in both Salted and Unsalted forms. Salt, (granular salt or a strong brine) flavorings and preservatives are sometimes added to butter to extend its shelf life, and/or to convert unsalted butter, past its prime, to a saleable, salted...
In Italian, “Saltare in Bocca” means “to jump in your mouth.” Though it sounds like it would be a salted dish, Saltimbocca actually refers to the superior taste of Meat prepared in the Saltimbocca style and how quickly the dish is made. Today Saltimbocca is a...
Salting Stage: dehydrates the cheese, to age it. Nutritional Value USDA
Salty comes from a substance resulting from the chemical interaction of an acid and a base, usually sodium and chloride. Salt is a white granular substance used to season food.
The Sand Vein is nickname for the digestive tract of the Shrimp, which is typically removed when Peeling & Deveining Shrimp. The Sand Vein is a little white & green string located just under the shell and skin of the back of the Shrimp (the side opposite the legs). The Sand...
Sandwich: Three main components: bread, spread, and filling. Nutritional Value USDA
Sanitary: To be free of all harmful disease-causing pathogens. Nutritional Value USDA
Sanitation Ratings: ratings given by public health agencies measuring the level of sanitation, usually on a scale of 1 to 100. Nutritional Value USDA
A Demi-Glace with Garlic Added.
A Sauce Albert is a classic French Compound Sauce made from a Velouté Sauce with added Mustard & Horseradish. Culinary Uses Sauce Albert is most often served with Beef. Low Fat No Low Calorie No
A Sauce Albufera is a classic French Compound Sauce made from a Sauce Suprême flavored with Meat Glacé and finished with Pimiento Butter. Low Fat No Low Calorie No
A Sauce Alcide is a classic French white wine sauce garnished with Sweated Shallots and Horseradish.
A Sauce Alexandra is classic French Sauce made from a Sauce Suprême flavored with Truffle Essence. Low Fat No Low Calorie No
A Sauce Algerienne is a classic French Compound Sauce made from a Tomato Sauce Garnished with a julienne of Sautéed green & red peppers. Low Fat Yes Low Calorie Yes
A Sauce Allemande is a Leading Sauce made from a VeloutéSauce thickened with Egg Yolks and Heavy Cream and flavored with lemon juice. Varieties Sauces derived from an Allemande Sauce include: Sauce Berchoux Sauce Maréchal Sauce Poulette Sauce Richleu...
An Alliance Sauce is a Compound Sauce made from a Hollandaise Sauce flavored with Tarragon Vinegar, white wine, Cayenne Pepper & White Pepper and garnished with Chervil. Low Fat No Low Calorie No
A Sauce Ancienne is a Compound Sauce made from Hollandaise Sauce and Garnished with Diced Gherkins, Sautéed Mushrooms and Truffles in the sauce. Low Fat No Low Calorie No
Sauce Archiduc is a classic French Compound Sauce made from a Sauce Suprême, Finished with a Champagne Reduction. Low Fat No Low Calorie No
Sauce Arlesienne is a classic French Compound Sauce made from a Béarnaise Sauce flavored with Tomato Purée and Anchovy Paste and Garnished with Diced Tomatoes on the top of the finished sauce. Low Fat No Low Calorie No
Sauce aux Fines Herbes is a classic French Sauce made from a Demi-Glacé (or thickened veal gravy) with White Wine, Parsley, Chervil, Tarragon and Chives. The Sauce aux Fine Herbs is Finished with Parsley, Chervil, Tarragon, Chives, and Lemon Juice. Low Fat No Low...
Sauce au Poivre is a classic French Pan Sauce made by Reducing Cognac, Heavy Cream, and the Fond from the bottom of the pan in which a steak, (typically a Steak au Poivre) was cooked. Frequently, other ingredients such as Butter, Shallots, and/or Dijon Mustard are included in the pan...
Sauce Au Vin Blanc, is a classic French Compound Sauce. The name means "White Wine Sauce" and is made by adding a Reduction of white wine to a Hollandaise Sauce. Culinary Uses Sauce au Vin Blanc is traditionally served with fish. Low Fat No Low Calorie No
Sauce au Vin Rouge is a Classic French Red Wine Sauce.
Sauce Aurora is a classic French sauce that can be prepared two primary ways with the major difference being which type of Veloute sauce is used to make the Sauce Aurora. Varieties Version 1 of a Sauce Aurora is a Veal Velouté Sauce, colored with Tomato Purée and...
Cherry Sauce.
This Sauce aux Cerises is a Cherry Sauce for Cold Sweets.
Sauce aux Champignons is a Classic French Mushroom Sauce.
Sauce Avignonnaise is a classic French Compound Sauce made from a Béchamel Sauce flavored with Garlic and Parmesan Cheese, then Finished with an Egg Yolk Liaison and Garnished with Parsley. Low Fat No Low Calorie No
Sauce Banquière is a classic French Compound Sauce made from a Sauce Suprême, flavored with Tomato Purée and Veal Glacé. This sauce is finished with Madeira Wine, Butter and garnished with Truffles. Sauce Banquière is also known as a...
Sauce Bavaroise is a classic French Compound Sauce made from a Hollandaise Sauce beaten with Crayfish Butter and Garnished with Diced crayfish tails. Low Fat No Low Calorie No
Sauce Bearnaise is a classic French Leading Sauce made from a Hollandaise Sauce made with a reduction of Vinegar, optimally tarragon vinegar (we want a lighter colored sauce), wine, chopped Chervil, chopped Tarragon, Black Peppercorns and Shallots. Sauce Bearnaise is finished with egg...
Sauce Beauharnaise is a variant of a Sauce Béarnaise but made without chopped Chervil or chopped Tarragon, and blended instead with a Tarragon Purée. Low Fat No Low Calorie No
Sauce Bechamel is a classic French Mother Sauce, made by thickening Milk (or Cream) with a White Cooked Roux and adding seasonings. Varieties Either cooked or uncooked roux will work with speed being the main determinant in choosing one over the other. Using an already cooked roux,...
Sauce Berchoux is a classic French Compound Sauce made from an Allemande Sauce with added Cream and Finished with a compound Herb Butter. Low Fat No Low Calorie No
Sauce Bercy is a classic French Compound Sauce made from a Fish Velouté Sauce with Shallots, white wine, Fish Stock and seasonings. Culinary Uses A Bercy Sauce is usually served with Fish. Low Fat No Low Calorie No
Sauce Bigarade is a classic French Compound Sauce that can be made from or based on Brown Stock, Espagnole Sauce or Demi Glace, with duck drippings or duck stock (even the sediment from the pan of a Poêléed duck), orange juice or lemon juice, Blanched orange peel, and...
Sauce Bordeaux, also known as Sauce Bordelaise, is a Leading Sauce made from a Demi-Glace, flavored with red wine, herbs, and Shallots. Cooked & diced Marrow is added just before serving. Low Fat No Low Calorie No
Sauce Bordelaise is a Leading Sauce also known as Bordeaux Sauce.
Sauce Bourguignonne, also known as Burgundy Sauce in English, is a classic French Compound Sauce made from a Demi-Glace cooked with red wine, Bacon, and flavored with Shallots, Parsley, Thyme and Bay Leaf. Low Fat No Low Calorie No
Sauce Bretonne is a classic French Compound Sauce that can be made as either of two variants. Early Chefs improvised and imitated, and over the years, different versions of classic sauces have arisen. Knowing which variant of a classic sauce being called for will be very...
Sauce Broglie is a classic French Compound Sauce made from a Madeira Sauce flavored with Mushrooms, and Garnished with diced ham on top. Low Fat No Low Calorie No
Burgundy Sauce, also known as "Sauce Bourguignonne", is a classic French Compound Sauce made from a Demi-Glace cooked with red wine, bacon, and flavored with Onions, Shallots, Parsley, Thyme and Bay Leaf. Nutritional Value USDA Low Fat No Low Calorie No
Sauce Café de Paris is a classic French Compound Sauce made by adding Curry Powder to a Sauce Béarnaise. Low Fat No Low Calorie No
Sauce Camerani is a classic French Compound Sauce made from a Madeira Sauce Garnished with Minced Black Truffle. Low Fat No Low Calorie No
Sauce Cardinale is a classic French Compound Sauce made from a Béchamel Sauce flavored with Fish Stock and Truffle Essence, seasoned with cayenne pepper and Finished with lobster butter. Low Fat No Low Calorie No
Sauce Carignan is a classic French Compound Sauce made from a Demi-Glace flavored with Tomatoes and Finished with Málaga wine. Low Fat No Low Calorie No
Sauce Catalane is a classic French Compound Sauce made from a Demi-Glace seasoned with Mustard, Garlic, and Cayenne Pepper; and flavored with Madeira wine. Finally, the Sauce Catalane is Garnished with Chopped Fried Onions. Low Fat No Low Calorie No
Sauce Cavalière is a classic French Compound Sauce made from a Demi-Glace flavored with Tomatoes and seasoned with Mustard, Tarragon Vinegar and Garnished with Capers and diced Sour Gherkins. Low Fat No Low Calorie No
Sauce Champagne, also known as Sauce Au Champagne is a classic French Compound Sauce that can be made as either of two variants. Early Chefs improvised and imitated, and over the years, different versions of classic sauces have arisen. Knowing which variant of a classic sauce is being...
Sauce Chantilly is a classic French Compound Sauce made from a Sauce Suprême with unsweetened whipped Heavy Cream folded in Sauce Chantilly is usually served with Poached Chicken or veal sweetbreads. Sauce Chantilly or Chantilly Sauce is not the same as Chantilly Cream. Low...
Sauce Charcutière is a classic French Compound Sauce made from a Sauce Robert and Garnished with a Julienne of Sour Gherkins. Culinary Uses Follow the Sauce Charcutière link to view Smart Kitchen's exercise and Instructional Video on how to prepare a Sauce...
Close to Sauce Espagnole, Sauce Chasseur is Made from Brown Stock with Mushrooms & White Wine.
Sauce Châteaubriand is a classic French sauce traditionally used for Châteaubriand aux Pommes It is a Compound Sauce made from a Demi-Glacé flavored with white wine, Shallots, and Tarragon and Finished with Cayenne Pepper and lemon...
Sauce Chaud Froid Brune in French means, "Brown Hot-Cold Sauce" in English. Sauce Chaud Froid Brune is a brown Sauce made from Demi-Glacé, Truffle Essence, Madeira Wine or Port Wine and Aspic. Nutritional Value USDA Low Fat No Low Calorie No
Sauce Chevreuil is a Spiced up Sauce Poivrade.
Sauce Chivry is a classic French Compound Sauce made from a Chicken Velouté Sauce flavored with white wine, Shallots, Tarragon and Chervil and finished with Chivry Butter. Culinary Uses Sauce Chivry is usually served with eggs and Poached or Sautèed Poultry. Low...
Sauce Choron is a classic French Compound Sauce made from a Béarnaise Sauce tinted red with Tomato Purée. Low Fat No Low Calorie No
Sauce Colbert is a classic French Compound Sauce made from a Demi-Glacé flavored with Butter, Shallots, Lemon Juice, Nutmeg, Tarragon, Parsley, and Madeira wine. Culinary Uses A Sauce Colbert is often used for Meat or game. Low Fat No Low Calorie No
Sauce Crème Fleurette is a classic French Compound Sauce made by adding Crème Fraîche to a Hollandaise Sauce. Low Fat No Low Calorie No
Sauce Cussy is a classic French Compound Sauce made from a MadèreSauce (also called Madeira Sauce or Madera Sauce) Finished with a poultry Glacé. Low Fat No Low Calorie No
Sauce D'Antin, also known as Sauce Antin, is a classic French Compound Sauce made from a Madeira Sauce flavored with dry white wine and Garnished with Mushrooms, Truffles and Fine Herbs. Nutritional Value USDA Low Fat No Low Calorie No
Sauce Diable, also sometimes called Sauce Diablo, is a classic French Compound Sauce made from a Demi-Glacé flavored with Shallots, white wine, Vinegar, Fine Herbs English dry Mustard or French Dijon Mustard, black pepper and Cayenne Pepper and Garnished with Parsley. Culinary...
Sauce Diane is a classic French Sauce made from a well seasoned and Reduced Sauce Poivrade to which Heavy Cream is added. Sauce Diane is Finished with Truffle Pieces (usually cut into small crescent shapes) and the Egg Whites of Hard Boiled Eggs. Culinary Uses Chef Auguste Escoffier...
Sauce Dieppoise is a classic French Compound Sauce made from a Fish Velouté finished with Shrimp Butter. Low Fat No Low Calorie No
Sauce Dijon is also known by the names Sauce Moutarde or Sauce Girondine. Sauce Dijon is a classic French Compound Sauce that is made from a Hollandaise Sauce with Dijon Mustard added. Low Fat No Low Calorie No
Sauce Duxelles, also known as Sauce à la Duxelles is a classic French Compound Sauce first created by Francois La Varenne. Sauce Duxelles is made from a Demi-Glacé flavored with Puréed Mushrooms, Shallots and Onions and Simmered in white wine. Tomato Purée...
The Sauce Ecossaise is also known as a Scotch Sauce. Sauce Ecossaise is a classic French Compound Sauce made from a Béchamel Sauce flavored with hard boiled Egg Yolks and Garnished with a Julienne of Hard-Boiled eggs. Low Fat No Low Calorie No
It is also known as Brown sauce and Spanish Sauce. Sauce Espagnole is a Leading Sauce made of Brown Stock, Brown Mirepoix and Tomato Stock and thickened with a Brown Roux. Sauce Espagnole is often used to produce a Demi-Glace. Low Fat No Low Calorie No
Sauce Estragon is called a “Tarragon Sauce” because "Estragon" means "Tarragon" in French. Sauce Estragon, also known as Sauce à ľEstragon is a classic French Compound Sauce made from a Demi-Glacé flavored with Shallots and Tarragon and...
Finadene Sauce (sometimes known as Fina Dene Sauce) is a multi-threat Sauce. It is salty, spicy and sour. Its flavor is traditional in Guam (Chamorro Cuisine) and the Philippines. It is made by blending an Acid, typically Cane Vinegar or Lemon Juice, with Soy Sauce, and then adding Minced...
Sauce Financière is a classic French Compound Sauce made from a Demi-Glacé flavored with Chicken Stock, Truffle Essence and Madeira or Sautérne wine and Garnished with Truffles and Mushrooms. Low Fat No Low Calorie No
Sauce Finnoise is a classic French Compound Sauce made from a Chicken Velouté Sauce seasoned with Paprika and Garnished with a Julienne of Green Bell Peppers and Fine Herbs. Low Fat No Low Calorie No
Sauce Française is a classic French Compound Sauce made from a Béarnaise Sauce; flavored with Fish Glacé and Tomato Purée. Low Fat No Low Calorie No
Sauce Francois I, is a classic French white wine sauce finished with Butter and Garnished with Diced Tomatoes and Button Mushrooms or your choice of mushrooms. Nutritional Value USDA Low Fat No Low Calorie No
Sauce Gascogne is a classic French Compound Sauce made from a Velouté Sauce flavored with a Reduction of white wine and Fine Herbs and Finished with a small amount of Anchovy Butter. Low Fat No Low Calorie No
Sauce Genevoise is a classic French Sauce made from Whole Butter, a Mirepoix, Thyme, Bay Leaf, Salmon (head), Pepper, (coarsley ground), Red Wine, a fish based Espagnole Sauce and Fish Stock. Sauce Genevoise is Finished with Anchovy Essence and Butter. Culinary Uses Sauce Genevoise...
A Sauce Godard is a classic French Sauce made from a Demi-Glacé with Reduced Champagne (or White Wine), a Mirepoix, Ham and Mushroom Essence. Culinary Uses According to Chef Auguste Escoffier, in Le Guide Culinaire Sauce Godard is well suited to accompany Relevés,...
Sauce Gourmet is a classic French Compound Sauce made from a Demi-Glacé, red wine, and Fish Stock; flavored with Lobster Butter and Garnished with diced lobster and Truffles. Low Fat No Low Calorie No
Sauce Grand-Venuer is an embellishment of a Sauce Poivrade made by one of Two Methods.
Sauce Gratin is a Compound Sauce derived from a Sauce Espagnole or a Demi-Glace.
Sauce Gribiche is a cold sauce based on Mayonnaise made with Hard Boiled Egg Yolks instead of raw eggs and garnished with Capers, Fine Herbs and a Julienne of hard-cooked egg whites. Culinary Uses Gribiche Sauce is often served with calf’s head or fish. Low Fat No Low...
Sauce Hachée is Made from an Espagnole Sauce and Tomato Sauce.
Sauce Hachee (Lenten), is made with Onions, Shallots, Vinegar, Court Bouillon and thickened by either a Brown Roux or a Beurre-Manie. The Sauce Hachée (Lenten) is then finished with Fine Herbs, Capers, Duxelles, Anchovy Essence, Whole Butter, and Anchovy Butter. Nutritional Value...
Sauce Havre is a classic French white wine sauce flavored with Mussel Stock and Garnished with mussels and shrimp. Low Fat No Low Calorie No
Sauce Henri IV is a classic French Compound Sauce made from a Béarnaise Sauce, mixed with Veal Glacé. Culinary Uses Sauce Henri IV is often used to complement meat and vegetables. Nutritional Value USDA Low Fat No Low Calorie No
Sauce Hollandaise, also known in English as Hollandaise Sauce, is a classic French Mother Sauce made from an Emulsification of Butter, Egg Yolks and flavorings (especially lemon juice). The Sauce Hollandaise link goes to Smart Kitchen's Instructional Video on making Hollandaise Sauce....
Sauce Holstein is a classic French Compound Sauce made from a Béchamel Sauce flavored with white wine and Fish Glacé, seasoned with Nutmeg and bound with a Liaison of Egg Yolks. Low Fat No Low Calorie No
Sauce Hongroise is a classic French Compound Sauce made from a Velouté Sauce or from a Tomato concentrate flavored with Onions, Paprika and white wine and Finished four or five different ways. Varieties Sauce Hongroise is finished with a Mornay Sauce if it is to be used with...
Sauce Hussarde is Derived from a Brown Stock and Especially Suited to Grilled or Spit-Roasted Red Meats.
Sauce Italienne is a classic French Sauce that can be made as either of three variants. Early Chefs improvised and imitated, and over the years, different versions of classic sauces have arisen. Knowing which variant of a classic sauce is being called for will be very helpful if you are...
Sauce Ivoire is also known as “Wladimir Sauce.” Sauce Ivoire is a classic French Compound Sauce made from a Sauce Suprême flavored with a white Veal or Chicken Glacé; usually served with Eggs, offal and Poached Chicken or Sautéed Chicken. Low...
Sauce Lavaliere is a classic French Compound Sauce made from a Demi-Glacé with game essence and Sour Cream, garnished with Julienned Truffles and Chopped Tarragon. Low Fat No Low Calorie No
Sauce Lyonnaise is a classic French Compound Sauce made from Demi-Glacé flavored with white wine and Sautèed Onions. Culinary Uses strained and served with Meats and Poultry. Low Fat No Low Calorie No
Sauce Madère is also known as Madeira Sauce. Sauce Madère is a classic French Compound Sauce made from either a Sauce Espagnol or a Demi-Glacé flavored with Sautéed Shallots and Madeira Wine and Finished with Butter. Varieties Sauce Madère is...
Sauce Maillot is a classic French Compound Sauce based upon a MadèreSauce with a Reduction of Shallots in white wine, seasoned with Cayenne Pepper, Garnished with Chopped Hard-Boiled Egg Yolks. Low Fat No Low Calorie No
Sauce Maltaise is a classic French Compound Sauce made from a Hollandaise Sauce blended with Maltese Orange (or Blood Orange) juice, and Grated Maltese orange (or blood orange) rind. Culinary Uses Sauce Maltaise is most often used with vegetables, especially Asparagus and Green...
Sauce Marchand de Vin is a classic French Pan Sauce made from a Demi-Glacé with Shallots, red wine, Butter, Parsley and lemon juice. Culinary Uses Marchand de Vin sauce is usually served with Steak. Low Fat No Low Calorie No
Sauce Maréchal is a classic French Compound Sauce made from an Allemande Sauce Garnished with diced Mushrooms. Low Fat No Low Calorie No
Sauce Marigny is a classic French Compound Sauce made of a Demi-Glacé Boiled together with Tomato Purée, Mushroom Essence, and white wine, Garnished with sliced Mushrooms and pitted Olives. Low Fat No Low Calorie No
Sauce Marquise is a classic French Compound Sauce made from a Hollandaise Sauce blended with Caviar just before service. Low Fat No Low Calorie No
Sauce Matelote is a Compound Sauce Derived from a Fish Based Espagnole Sauce.
Sauce Médici also known as Médici Sauce is a classic French Compound Sauce made from a Bernaise Sauce, flavored with Tomato Purée and red wine. Nutritional Value USDA Low Fat No Low Calorie No
Sauce Melba, also known as Melba Sauce is a classic French dessert sauce made with Puréed Raspberries, Sugar, Red Currant jelly and Cornstarch. Low Fat No Low Calorie No
Sauce Meunière is a simple, rustic preparation variant of a Brown Butter Sauce consisting of Brown Butter, Chopped Parsley, and Lemon Juice. The term Meunière means the Miller's Wife in French and is used to denote something simple, something "Rustic" or...
Sauce Meurette is a classic French Compound Sauce made from a Demi Glacé with a Red Wine Reduction, and Shallots, Parsley, Bay Leaf and Mushroom. Low Fat No Low Calorie No
Sauce Mignonette is a classic French sauce made of red wine, white pepper, and Minced Shallots. Culinary Uses Sauce Migonette is usually served cold with Oysters on the half shell. Low Fat Yes Low Calorie Yes
Sauce Milanaise a classic French Compound Sauce made from a Demi-Glacé flavored with Tomatoes and Garlic and Garnished with Mushrooms. Low Fat No Low Calorie No
Sauce Moelle is a classic French Compound Sauce made from a Bordelaise Sauce that is made in the same manner as the standard Bordelaise but instead of being based on a red wine the Sauce Moelle is based on a Bordelaise Sauce made from a white wine. The Sauce Moelle is then Garnished with...
Sauce Montigny is a classic French Compound Sauce made from a Veal Velouté flavored with Tomato Purée, a little Meat Glacé and chopped Fine Herbs. Low Fat No Low Calorie No
Sauce Mornay, also known in English as Mornay Sauce is a classic French sauce made by adding Grated Cheese (typically Parmesan Cheese, Gruyère Cheese, or Emmental Cheese) to a Béchamel Sauce. Cultivation Mornay Sauce is often served with Fish, Shellfish, Vegetables and...
Sauce Moscovite is a Russian Variation on a Sauce Poivrade.
Sauce Mousseline is a classic French Compound Sauce made from a Hollandaise Sauce mixed with stiffly beaten Egg Whites. Low Fat Yes Low Calorie Yes
Sauce Nantua is a classic French Compound Sauce made from a Béchamel Sauce flavored with Cream and Crayfish Butter and Garnished with crayfish tails. Culinary Uses Nantua Sauce is traditionally served with Fish, Shellfish, and Egg dishes. Low Fat No Low...
Sauce Normande is a classic French Compound Sauce made from a Fish Velouté with Mushroom Essence and Oyster Liquor (the oyster juice), Thickened with an egg yolk Liaison and Finished with Butter. Low Fat No Low Calorie No
Sauce Orléans is a classic French Compound Sauce named after the French city and made from a Fish Velouté flavored with white wine and Mushrooms, and then seasoned with Cayenne Pepper. The Sauce Orléans is Finished with Crayfish Butter. Low Fat No Low...
Sauce Paloise is a classic French Compound Sauce made as a version of Sauce Béarnaise but without the traditional Tarragon. Substitutes Mint is substituted for the tarragon in a Sauce Paloise. Low Fat No Low Calorie No
Sauce Parisienne is a classic French Compound Sauce named after the French capital and made from a Demi-Glacé to which a Reduction of chopped Shallots in white wine and Glacé is added., The Sauce Parisienne is seasoned with lemon juice to Finish it. Low Fat No Low...
Sauce Périgourdine is a classic French Compound Sauce made from a Demi-Glacé with Truffle Essence added and Garnished with Chopped Black Truffles. Substitutes Sauce Perigourdine is similar to a Sauce Perigueux but the major difference is how the truffles are cut and...
Sauce Périgueux is a classic French Compound Sauce made from a Demi-Glacé flavored with Madère Sauce and Truffles. Culinary Uses According to Chef Auguste Escoffier, in his Le Guide Culinaire, Sauce Périgueux is well suited to small entrees like Timbales...
Sauce Piémontaise, also known as Sauce à la Piémontaise is a classic French Compound Sauce made from a Béchamel Sauce flavored with Chicken Glacé, lemon juice, Onions, and Garlic, garnished with Truffles and Pine Nuts and Finished with Garlic...
Sauce Piquante is a classic French Compound Sauce made from a Demi-Glacé (or Sauce Espagnole) flavored with Shallots, white wine and Vinegar (Champagne Vinegar is best) and Garnished with Fine Herbs and Sour Gherkins. Culinary Uses In Cajun Cuisine, the Sauce Piquante, is...
Sauce Poivrade Can Mean Any of a Number of Classic French Pepper Sauces.
Sauce Pompadour is a classic French white wine sauce that is beaten together with Crayfish Butter, Garnished with Julienned Truffle, Diced boiled crayfish tails, Chopped Tarragon and Chervil. Low Fat No Low Calorie No
Sauce Portugaise is classic French Compound Sauce made from a Demi-Glacé flavored with Tomato Purée, Onion and Garlic. Low Fat No Low Calorie No
Sauce Poulette is a classic French Compound Sauce made from an Allemande Sauce flavored with Mushroom Essence and lemon juice and Garnished with Parsley. Low Fat Yes Low Calorie Yes
"Printemps" is French for spring. Sauce Printanière is a classic French Compound Sauce made from a Velouté Sauce Finished with Herb Butter and Garnished with Diced Spring Vegetables. Low Fat No Low Calorie No
"Provençale" is French and means "from Provence," a region of France. Sauce Provençale is a classic French Compound Sauce made from a Demi-Glacé, flavored with Garlic, Tomatoes, Olive Oil, Onions, Olives, Anchovies and...
Sauce Ravigote is a classic French sauce that can be made as either of two variants. Early Chefs improvised and imitated, and over the years, different versions of classic sauces have arisen. Knowing which variant of a classic sauce is being called for will be very helpful if you are...
Sauce Régence, also known as Regency Sauce, is a classic French Compound Sauce that can be made as either of two variants. Early Chefs improvised and imitated, and over the years, different versions of classic sauces have arisen. Knowing which variant of a classic sauce is being...
Sauce Richelieu is a classic French Compound Sauce that can be made as either of three variants. Early Chefs improvised and imitated, and over the years, different versions of classic sauces have arisen. Knowing which variant of a classic sauce is being called for will be very helpful if...
Sauce Robert is one of the earliest Compound Sauces recorded. It and Remoulade are the only two classic sauces to pre-date Marie-Antoine Carême’s classification of 78 sauces in the 1800’s. Sauce Robert was mentioned in Massaliot’s “Le Cuisinier Roial et...
Sauce Romaine, also known as Sauce à la Romaine or even as Roman Sauce, is a classic French Compound Sauce made from a Demi-Glacé flavored with sugar, white vinegar and game stock (made from venison etc.) and Garnished with Sultanas, dried Currants, and Pine...
Sauce Rouennaise is a Compound Sauce made from a Bordelaise Sauce flavored with Cayenne Pepper, lemon juice and Puréed duck livers. Culinary Uses Rouennaise Sauce is usually served with duck. Low Fat No Low Calorie No
Sauce Russe is a classic French Compound Sauce made from a Velouté Sauce flavored with tarragon vinegar, Finished with Sour Cream and Garnished with Grated Horseradish. Low Fat Yes Low Calorie Yes
Sauce Sévillane is a classic French Compound Sauce made from a Velouté Sauce flavored with Tomato Purée and Red Bell Pepper Sauté. Low Fat No Low Calorie No
Sauce Sicilienne is a classic French Compound Sauce made from a Demi-Glacé flavored with a game Glacé or game stock, Finished with a Marsala wine and Garnished with Fried Onion Rings. Low Fat No Low Calorie No
Sauce Soubise is a classic French Compound Sauce made by adding Puréed Sweated Onions to Béchamel Sauce. Low Fat No Low Calorie No
Sauce Souchet is a classic French white wine sauce that is Garnished withCarrots, Julienned Leeks and Julienned Celery cooked in Butter and Fish Stock. Low Fat No Low Calorie No
Sauce Suprême is a classic French Leading Sauce by adding Cream to a Velouté Sauce most often one made from Chicken Stock. Culinary Uses Sauce Suprême is used to make several Compound Sauces of the Velouté Sauce family . Smart Kitchen teaches how to make...
Sauce Tallyrand is a classic French Compound Sauce made from a chicken Velouté Sauce flavored with white wine and Shallots. Sauce Tallyrand is Finished with Cream and Madeira wine and Garnished with a Brunoise of Celery, Carrot, Onion, Truffle and pickled tongue. Culinary...
In classic French Cuisine a specific Tomato Sauce, the Sauce Tomate is the foundation of many other subsequent sauces and was classified as a Mother Sauce by Auguste Escoffier in Le Guide Culinaire in 1903. Varieties The traditional French Tomato Sauce is made from Tomato Stock,...
Sauce Tortue is a Veal Stock Based Sauce.
Sauce Toulousaine is named after the French City of Toulouse. Sauce Toulousaine is a classic French Compound Sauce made from an Allemande Sauce flavored with Mushroom Essence & Truffle Essence. Nutritional Value USDA Gluten Free Yes Low Fat No Low Calorie No
Sauce Truffles, also known as Sauce Aux Truffles, is a classic French sauce made from a Demi-Glacé boiled down with Truffle Essence, and then flavored with Mushroom Essence and truffle essences. Low Fat No Low Calorie No
Sauce Tyrolienne is a classic French Compound Sauce made from a Sauce Béarnaise prepared with Olive Oil instead of Butter. Low Fat No Low Calorie No
Sauce Vierge is a classic French Compound Sauce made from a Béchamel Sauce blended with an Artichoke Purée and Finished with Whipped Cream (unsweetened). Low Fat No Low Calorie No
Sauce Villeroi is a classic French Compound Sauce made from an Allemande Sauce flavored with Ham and Truffle peelings or Truffle Essence. Low Fat No Low Calorie No
Sauce Zingara or Zingara Sauce has a confused history and consequently has become known specifically as either of its two main variants. One is made with White Wine, the other with Vinegar. Varieties The two Zingara Sauces described by Escoffier are Sauce Zingara A and Sauce Zingara...
Sauce Zingara A is the Vinegar Zingara.
Sauce Zingara B is the Zingara Sauce Made with White Wine.
Saucier: The one who prepares sauces, warm hors d'oeuvres, and add the finishing touch to most meat dishes. Varieties Saucier also describes a Sauce Pan with rounded sides that provides quicker evaporation because of the enlarged surface area than straight sided pans. A Saucier...
Sauteing: A dry-heat cooking method that uses conduction to transfer heat from a hot pan to food, with the aid of a small amount of added fat. Sauteing, is usually done quickly over high...
Scalding is a term that is thrown about the kitchen frequently but whose precise definition is too often unknown. In general, Scald means “to burn something as if with hot liquid or steam.” In practice it can also mean to subject something to hot water or steam. In this use...
When something is “Scaled” it means that it has been weighed with a scale. Scaling is pretty straightforward as long as you “tare” to correct for the weight of your container. When “taring” you measure the container alone and empty so you can account for...
The plural of Scaloppina is Scaloppine. You will likely see it used interchangeably by many people. The term is probably derived from the French word “Escalope,” which means “shell” in Old French, because the Cutlets would curl like shells when...
Scaloppina al Marsala is a traditional Italian dish usually made from Scaloppina di Vitello (Veal Scaloppina) and Marsala Wine. Varieties In Scaloppina al Marsala, the Scaloppina is most often made with a thin piece of Veal cut from the Veal Leg, but Scaloppina al Marsala can also be...
Measure a "scant" cup by just short filling the measure, or once fully measured, by shaking or pouring a little bit out. Scant is not a precise measurement. Nutritional Value USDA
Measure a "scant" spoon by just short filling the measure, or once fully measured, by shaking or pouring a little bit out. Scant is not a precise measurement. Nutritional Value USDA
In Germany, Schnitzel means a smaller, thinner cut of meat. In practice, Schnitzel is a traditional German and Austrian dish made from a Breaded, Pounded and Pan Fried, Boneless Cutlet. A Schnitzel can be almost any type of meat. Specific types of Schnitzel are described by using different...
Score: To mark a portion of a product with a knife by making a series of small cuts, no more than 1/16th of an inch deep. Nutritional Value USDA
Scoville Scale is the system that measures the amount of capsaicin in individual peppers. Green bell peppers are rated at 0, while Red Savina Habenero ranks near the very top at about 580,000 units. Nutritional Value USDA
Seam Fat is the inter-muscular fat, (the fat between the muscles, not the intra-muscular fat within the muscle). Additional Seam Fat, does nothing to improve the taste of cuts of meat and has no impact on the marbling score used to grade the meat. For the most part, excess Seam Fat gets...
Searing: browns the surface of meat, by using high heat. Nutritional Value USDA
Seasoned Bread Crumbs are Bread Crumbs to which various seasonings have been added. Culinary Uses Smart Kitchen has a recipe for Seasoned Italian Bread Crumbs, Buttered Bread Crumbs and Spicy Bread Crumbs in our Recipe Section.
Traditionally, Seasoning describes an item added to a dish to enhance the natural flavors of the food without significantly changing its flavor. Seasoning a food should not be confused with Seasoning a pot or pan which relies more on an alternate definition of Seasoning: worn...
The distinctions between types of Cheeses is somewhat blurred. Semi-Hard Cheese generally contains less moisture than Hard Cheese and more moisture than Semi-Soft Cheese or Soft Cheese types, but there is a lot of overlap and Semi-Hard Cheese is often called semi-soft, etc. Adding to...
Semi-Soft Cheeses are mild flavored and quite moist. Some examples are Havarti, Munster and Port Salut. They melt well and can be used in cooking. Their soft texture makes them excellent on Sandwiches, and their mild, nut-like flavors make them good “cheese and crackers”...
Semimembranosus Muscle (Beef): The Semimembranosus Muscle helps to extend (straighten) the hip joint and flex (bend) the knee joint. It is located at the rear of the inner thigh in the rear leg of the steer and typically weighs between 9.44 Lbs (4.28 kg) and 11.14 (5.05 kg)...
Sfogline: One whose only duty is to make fresh pasta in the morning. Nutritional Value USDA
Sharp Freezing is an Older Term that Refers to just Leaving Items in a Freezing Cold Room.
Storage Shelf-life refers to the amount of time a food product or ingredient should be used before discarding. Shelf-life refers to items stored in the freezer, refrigerator, or pantry. Manufacturers in the U.S. are required to give an expiration date on items to be consumed, indicating the...
Shellfish: This category is broken into two subcategories: mollusk and crustacean. Nutritional Value USDA
Shirred Eggs: A type of dish that incorporates various ingredients with unmixed eggs in a ramekin, then baked in the oven. Nutritional Value USDA
Culinary Uses Shocking: Submerging a food (usually a vegetable) in cold water to cool it quickly and prevent further cooking.
Short Order Cook: In charge of food production in fast food kitchens. Nutritional Value USDA
Not the Main Dish, but Often Critical to the Success of the Meal.
Culinary Uses Sifting means to push dry ingredients through a fine mesh. Sifting was traditionally an important step to ensure that no impurities (bugs, kids toys etc) were hidden in the dry ingredient. Today it still serves that purpose, though our sources of supply and storage are better....
Culinary Uses Silicone is an especially high-heat resistance plastic that can be used for bakeware and is usually safe up to oven temperatures of 450º F. Silicone pans, unless wire reinforced, usually must be supported on an oven proof pan when placed in the oven. You should be aware of the...
Silver Skin is a tough, inedible membrane (really opaque Connective Tissue) found beneath the skin and Fat of many different types of Meat. Silver Skin can be found in Beef, Veal, Lamb, Pork, Chicken, etc. Silver Skin should be removed when Butchering, Trimming or prepping the meat.
Skeletal Meat: meat taken from the muscles attached to an animals bone structure. Nutritional Value USDA
A Skewer is essentially a stick with a pointed end and a non-pointed end. The non-pointed end can be a handle, a ring or simply a squared off cut. A Skewer is used to either hold food while it cooks or to hold food together. Chunks of food can be strung onto the Skewer, much like...
Culinary Uses Skewings: Confetti-like pieces of pure gold leaf that can be used by sprinkling onto pastries and confections. Gluten Free Yes Low Fat Yes Low Calorie Yes
Culinary Uses Skim is to remove impurities or Fat from hot liquids that rise to the top during the cooking process. This is done when making Stocks.
Slab: A largely used term to describe a large, thick slice of food.
Slack Dough: A yeast dough that contains more water than it should; the excess water impairs handling.
Culinary Uses Slice: To cut a food into relatively broad, thin pieces. The cut pieces of the food.
Sliver: To cut into long, narrow strips. A long, thin piece of food such as cheese or meat or a small piece of pie.
Slow Food: A term used in Italy and other parts of Europe to describe a restaurant that uses traditional preparation and cooking methods as well as quality ingredients.
Slow Oven: An oven set to a temperature of 300-325°F (148-162°C).
Slurry: is a mixture of raw Starch and a cold liquid used for Thickening.
Small Sauces are a large variety of French sauces made by adding one or more ingredients to a Leading Sauce; they are grouped together into families based on their Leading Sauce; some small sauces have a variety of uses, and others are traditional accompaniments to specific foods; also...
Smithfield hams originally were, according to the State of Virginia General Assembly in 1926, “cut from carcasses of peanut-fed hogs, raised in the peanut-belt of the Commonwealth of Virginia or the State of North Carolina, and which are cured, treated, smoked, and processed in the...
A fat or oil’s Smoke Point, is the temperature at which wisps of smoke appear, signaling that the oil is breaking down from the heat. Cooking in oil past its Smoke Point, gives food an off flavor and can be unhealthy. When oil smokes, many of the fatty acids have been destroyed and free...
Soft Cheese is unripened and contains more moisture than Semi-Hard or Hard Cheese. Varieties Examples of Semi-Soft Cheese are Brie, Camembert, Ricotta, Cream Cheese and Cottage Cheese. Gluten Free Yes Low Fat Varies Low Calorie Varies
Soft Peak: Egg Whites and Heavy Cream, which have been beaten to a light viscosity. Nutritional Value USDA
According to Fish Base, an online fish database, there are 38 different kinds of Sole from countries all over the world. Production Dover Sole generally come from the United States in the North Pacific, with Mexico being another source. Varieties In the United States when you...
A Solute is typically the "Thing" or "Stuff" that Goes into a Solvent to make a Solution.
Solutions: Contains two parts: a Solute and a Solvent. Solutions, such as saline, are homogeneous mixtures because they have a uniform composition throughout. In the case of saline, the salt and water cannot be seen separately but together have the same form and...
A Solvent is the Material, typically a Liquid, that holds the Solute to form a Solution.
Sour is an acidic, tart, possibly unpleasing flavor. It is also a wine-tasting term for when wine that has spoiled and become vinegary.
The person who answers directly to the executive chef and is usually responsible for all planning and directing food preparation, in a kitchen. Nutritional Value USDA
Sous Vide: Meaning "under vacuum," this method of cooking involves placing small batches of product in airtight containers and then slowly cooking at very precise and relatively low temperatures. Nutritional Value USDA
Spaghetti: meaning "little string," this common pasta comes numbered according to thickness; the lower the number, the finer the strands. Nutritional Value USDA
There are many different types of specialty woods, all of which present excellent and distinctive outcomes. The method of cooking you are choosing will determine which types of woods may be used to best effect. Varieties The following will provide the characteristics of each type of...
Spice: A dried seed, fruit, root, bark, leaf, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative. Nutritional Value USDA
The term “Spring Greens” can be used in two primary ways and refers to either a young tender wild Cabbage variety, or to young new Greens that are picked in the Spring. The Cabbage Spring Greens refers to cultivar of Wild Cabbage (Brassica oleracea) which is similar to Kale...
In classic French cuisine,Spring Vegetables are a group of vegetables that are harvested from the ground early in the growing season. Varieties Classic French Spring Vegetables include: Onion, Celery, Parsley, Sorrel, Watercress, Chervil, and Chives.
Culinary Uses Sprinkle means to scatter small amounts of dry/fresh substances or drops of liquid over the surface of food.
Sprouts are the germinated Seeds of various plants. Think of them as baby versions of the complete plant. When you consume Sprouts you are eating the whole plant: the seed, the root, the stem, and the pale little leaves. Alfalfa Sprouts are an example of Sprouts. Nutrition Sprouts...
Squaring Off: to "square" the sides of a food product, making it easier to cut. Nutritional Value USDA
Srikhand is a drained Yogurt Dessert that includes Saffron, Cardamom, Sugar, and Nutmeg. Srikhand is popular in India and can also include Tropical Fruits such as Mango or Pineapple. Gluten Free Yes Low Fat Yes Low Calorie Yes
SSOP: generally documented steps, that must be followed to ensure adequate cleaning of product and non product surfaces. Nutritional Value USDA
Stale means “not fresh” and not as pleasant to eat. Stale food is typically hard, dry and sometimes musty or moldy.
USDA Standard is Often Sold as "Store Brand" Meat.
Star Ratings: Ratings given to restaurants by both customers and critics that designate quality, service, value. Nutritional Value USDA
Starchy Potatoes are Absorbent and Fluffy but Tend to Fall Apart.
The word Steak comes from the Old Norse word Steikja which means to roast on a spit which we have surpassed on the way to making a good steak a symbol of the American Dream. The Oxford Companion to American Food & Drink by Andrew F. Smith traces steak houses from the dining halls...
Steak Tartare is a raw, lean, finely-chopped and seasoned beef dish that is thought to have originated with the Mongol/Tartar hordes who frequently ate their meat saddle-cooked by horse heat and saddle-tenderized while on the move. The first written mention of the preparation of Steak...
The word Steak comes from the Old Norse word “Steikja” which means “to roast on a spit.” Unscientific counts put the number of possible flavor compounds (from amino acids, water, sugars, fat etc.) in Steak at 340, which is only 46 fewer flavor compounds than...
Culinary Uses Steaming: The method of cooking food using only steam vapor. Nutritional Value USDA
A Steer is a male bovine animal, especially a domestic ox (Bos taurus), castrated before sexual maturity so that the Steer never reproduces. Production Beef Producers (Ranchers) predominantly sell Steers to Meat Packers to become Steaks, Roasts, Chops, etc..but they may also sell...
Culinary Uses Stewing: A combination technique similar to braising, except the products are entirely covered by the cooking liquid. Nutritional Value USDA
Stiff Peak: Egg Whites and Whipped Cream which have been beaten to a stiff viscosity. Nutritional Value USDA
Stir Fry normally involves a quick almost Sauté over High Heat where the ingredients are kept in constant motion by the chef using a bamboo spatula. In some cases a short Steam in a flavoring or Sauce follows the initial cooking. A Wok is the cooking vessel of choice for Stir...
Stock Fortification, also known as "Double Stock," strengthens a stock's flavor, to make it richer. Nutritional Value USDA
Stone Fruit: Thin skin, soft flesh, and one seed called a stone or pit. Varieties Cherries, Peaches and Nectarines. Nutritional Value USDA
The Purpose of Storageware is to Contain Your Food & Ingredients and Protect Them From Contamination.
Culinary Uses Straight Dough, mixing method for dough; denotes all ingredients added and mixed at the same time. Nutritional Value USDA
Culinary Uses To pour foods through a Mesh Strainer, Sieve, or Cheesecloth to separate or remove the liquid portion.
Culinary Uses In the culinary world, the word Stuff or Stuffed means to pack or fill one food item with another and is usually accomplished with a mixture of seasoned Bread, Rice or other Grain. No surprise, the filling is called the Stuffing, or Dressing, as it’s known in many parts of...
In cooking, Stuffing is a very broad term. Varieties There are generally four types of Stuffings/Forcemeats, those made with vegetables, with Meat, Game or Poultry, with Fish or Seafood, or with Egg Yolks. The technique of stuffing has been around since Roman times. Given all that...
Suet is an obscure food name now, one that was more common in historic times, when every scrap of the animal was used. Suet refers, most typically, to raw Beef Fat, but can also refer to raw Sheep Fat. Culinary Uses In German cuisine, certain dumplings are made with Suet mixed with...
Sugar Cane Syrup is partially evaporated Sugar Cane Juice. Culinary Uses Sugar Cane Syrup is a traditional sweetener in soft drinks (especially Mexican Coke) which has now mostly been replaced in the United States by High Fructose Corn Syrup, which is less...
Sultanas are raisins made from dried white grapes. In the United States, Sultanas are called Golden Raisins. Gluten Free Yes Low Fat Yes Low Calorie Yes
Culinary Uses Sunny Side Up, a method of egg cooking, when the egg is not flipped. The egg whites will cook, but the egg yolk will remain soft. Nutritional Value USDA
Suprême in French means “supreme,” which in turn means highest in degree or quality in English. In the culinary world, a Supreme refers to a few items or parts that are of the highest quality, namely poultry breasts and citrus fruit segments. Culinary...
Contrary to what most of us already know about eating Raw Fish, Sushi only means any dish made with cold, molded, “vinegared” Rice, also known as Sushi Rice. There can be various fillings and toppings, including the famous raw fish (which is technically Sashimi). The...
Culinary Uses The purpose of this cooking technique is to release the flavor of the product, but not to color it. To learn more about Sweating, follow the link. Nutritional Value USDA
Sweet is one of the basic taste sensations. Something usually having the flavor of sweet has or uses sugar. Also, known as a wine-tasting term for a wine that retains some detectable amount of sugar after fermentation; it is generally quite noticeable to the palate.
Sweet Marsala Wine is a fortified Marsala Wine that is sweeter than other types with a heavier, more intense flavor. Culinary Uses Sweet Marsala Wine is most often used in Desserts but can be used in Marsala dishes such as Marsala Pan Sauce. Using Sweet Marsala Wine will make your...