Cooking Glossary

Sachet bag
A cloth bag filled with select herbs, used to season soups or stocks.
Salamander
A small broiler used to brown or gratin foods.
Saute
To cook food in a small amount of fat over moderate heat, with stirring to prevent it from sticking to the pan or burning.
Scald
To heat to a point just below boiling.
Score
To make shallow cuts into the surface of foods such as fish, meat or chicken, in order to tenderize, decorate, or increase the absorption of a marinade.
Sear
To seal in the juices of a piece of meat by quickly scorching or charring the surface at high temperature.
Shred
To cut into long narrow pieces, generally by using a shredder.