| A | B |
|---|
| Radiation | The transfer of energy by waves, such as infrared or light waves. |
| Raft | The coagulated clearmeat that forms when stock is clarified. |
| Ratatouille (ra-ta-tweey) | A Southern French vegetable stew of onions, tomatoes, zucchini, eggplant, and green peppers. |
| Ravier (rahv-yay) | Oval relish dish. |
| Ravioli | Dumplings consisting of egg noodles filled with any of a variety of fillings. |
| Recipe | A set of instructions for producing a certain dish. |
| Reduce | To cook by simmering or boiling until quantity is decreased; often done to concentrate flavors. |
| Reduction | 1) A liquid that has been concentrated by cooking it to evaporate part of the water. 2) The process of making such a liquid. |
| Relish | A type of appetizer consisting of raw or pickled vegetables. |
| Ricotta | An Italian-style cheese similar to cottage cheese but smoother, moister, and sweeter in flavor. |
| Risoot | A moist Italian dish of rice cooked in butter and stock. |
| Rissolé | Browned. Often referring to potatoes cut in small shapes, parboiled, and browned in hot fat. |
| Roast | To cook foods by surrounding them with hot, dry air, in an oven or on a spit over an open fire. |
| Roe | Fish eggs. |
| Roesti Potatoes | Boiled potatoes that have been grated, formed into small cakes, and pan-fried until crisp. |
| Rolled-in Dough | Dough in which a fat is incorporated into the dough in many layers by using a rolling and folding procedure. |
| Roquefort | A blue-veined cheese made in Roquefort, France, from sheep's milk. |
| Rotisserie | An item of cooking equipment that slowly rotates meat or other foods in front of a heating element. |
| Rotisseur (ro-tee-sur) | Cook who prepares roasted, braised, and broiled meats. |
| Rough Prep | The preliminary processing of ingredients to the point at which they can be used in cooking. |
| Roux | A cooked mixture of equal parts flour and fat. |
| Royal Icing | An icing made of confectioners' sugar and egg whites, used for decorating. |
| Russet | Starchy potato often used for baking and deep-frying. |
| Rye Blend | A mixture of rye flour and hard wheat flour. |
| Sachet (sa-shay) | A mixture of herbs and spices tied in a cheesecloth bag. |
| Salamander | Small broiler used primarily for browning or glazing the tops of certain items. |
| Salmonella | A widespread food-borne disease, spread by improper food handling and inadequate sanitation. |
| Sanitize | To kill disease-causing bacteria, usually by heat or by chemical disinfectants. |
| Saturated Fat | A fat that is normally solid at room temperature. |
| Sauce | A flavorful liquid, usually thickened, that is used to season, flavor, and enhance other foods. |
| Saucier (so-see-ay) | The sauce cook; prepares sauces and stews and sautés foods to order. |
| Sauerbraten | A German dish consisting of beef marinated and then cooked with vinegar and other ingredients. |
| Sauté | To cook quickly in a small amount of fat. |
| Scampi | A kind of shellfish similar to large shrimp. In this country, the term is often used for large shrimp, especially if broiled with garlic butter. |
| Sear | To brown the surface of a food quickly at high temperatures. |
| Semolina | A hard, high-protein flour often used for the best-quality macaroni products. |
| Set Meal Service | Service of a meal at which all the customers eat at one time. |
| Shirred Egg | Egg baked in a shallow, buttered dish. |
| Short | Having a high fat content, which makes the product (such as a cookie or pastry) very crumbly and tender. |
| Shortening | 1) Any fat used in baking to tenderize the product by shortening gluten strands. 2) A white, tasteless, solid fat that has been formulated for baking or deep-frying. |
| Shred | To cut into thin but irregular strips, either with the coarse blade of a grater or with a knife. |
| Sieve Size | Size of individual pieces, usually of canned vegetable. |
| Simmer | To cook in water or other liquid that is bubbling gently, about 185ºF to 200ºF (85ºC to 93ºC). |
| Sirniki | Russian pan-fried cheesecakes. |
| Slurry | A mixture of raw starch and cold liquid, used for thickening. |
| Small Sauce | A sauce made by adding one or more ingredients to a leading sauce. |
| Smoke-roasting | To cook with dry heat in the presence of wood smoke. |
| Soft-shell Crab | A just-molted crab whose new shell has not yet hardened. |
| Solanine | A poisonous substance found in potatoes that have turned green. |
| Sorbet (sor-bay) | Sherbet, usually made without milk products. |
| Soufflé | A light, fluffy baked egg dish consisting of a base (such as a heavy white sauce) mixed with egg yolks and flavoring ingredients into which beaten egg whites are folded just before baking. May be sweet or savory. |
| Sous Chef (soo-shef) | A cook who supervised food production and who reports to the executive chef. |
| Spaetzle | Small dumplings or noodles made from a thin egg and flour batter. |
| Spelt | A type of what grain similar to farro. |
| Spice | Any part of a plant, other than the leaves, used in flavoring foods. |
| Squab | Young, domestically raised pigeon. |
| Staling | The change in texture and aroma of baked goods due to the loss of moisture by the starch granules. |
| Standard Breading Procedure | The procedure for coating a food product with bread crumbs (or other crumbs or meal) by passing it through flour, then egg wash, then crumbs. |
| Standardized Recipe | A set of instructions describing the way a particular establishment prepares a particular dish. |
| Staphylococcus or "Staph" | A bacterium that causes food-borne disease by producing a toxin or poison in improperly sterilized foods. |
| Static Menu | A menu that offers the same dishes every day. |
| Station Chef | A cook in charge of a particular department in a kitchen or food production facility. |
| Steam | To cook by direct contact with steam. |
| Stew | 1) To simmer a food or foods in a small amount of liquid that is usually served with the food as a sauce. 2) A dish cooked by stewing, usually one in which the main ingredients are cut in small pieces. |
| Stock | A clear, thin (that is, unthickened) liquid flavored by soluble substances extracted from meat, poultry, and fish, and their bones, and from vegetables and seasonings. |
| Streusel (stroy-zel) | A crumbly topping for baked goods, consisting of fat, sugar, and flour rubbed together. |
| Strong Flour | Flour with a high protein or gluten content. |
| Suprême Sauce | A sauce made of chicken velouté and heavy cream. |
| Surimi | A processed seafood product manufactured to resemble shellfish such as crab. |
| Sweat | To cook in a small amount of fat over low heat, sometimes covered. |
| Sweetbreads | The thymus glands of calves and young animals, used as a food. |
| Swiss Steak | Beef round steaks braised in brown sauce. |
