STIRRING
A mixing method in which ingredients are gently mixed until blended using a spoon ,whisk or rubber spatula.
STOCK
A clear , un thick ended liquid flavored by scrabble substances extracted from meat , poultry or fish and their bones as well as from a mirepoix other vegetables and seasoning , used soups and sauces.
STOCKPOT
A large pot that is taller than is wide ,with two handles a flat lid , a capacity of 08-20 at and sometimes a spigot at the bottom to release liquid contents, used for making stocks or soups or boiling large amounts of water for pasta.
STEM
The slender, vertical part of a goblet, wineglass or other glass between the bowl and the base.
The handle of a spoon.
The stalk of a mushroom, supporting the cap. also know as a stipe.
STEWING
A combination cooking method similar to braising but generally involving smaller pieces of meat that are fist blanched and then served with a sauce and various garnishes.
SUNNY-SIDE-UP EGG
An egg that is not filliped during frying , its yolk should remain intact.
THICKEN
The process of making a liquid substance dense by adding a thickening agents or by cooking to evaporate some of the liquid.
THICKENING AGENTS
Ingredients used to thicken sauces, including starches , gelatin and liaisons.
A type of food additive used to produce viscous solution or dispersions, impart body and or improve texture or consistency , includes stabilizers , suspending agents , bodying agents , setting agents telling agents and bulking agents.
WISK
A utensil consisting of several wire loops joined at a handle , the loops generally create round or teardrop - shaped outline and range in sizes from 8 to 18in ; used to incorporate air into foods such as eggs cream or sauces : also known as a wisp.
WOK
Cook were with rounded bottom and curved sides that diffusers heat and makes it easy to toss or stir contence : it ushers a domed lid and two handless , although a single long - handled version is a variable, used originally in Asian cuisines.
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