Glossary S

saute:

Fry something lightly, to cook food quickly and lightly in a little butter, oil, or fat

sieve:

Meshed utensil; a utensil consisting of a round frame surrounding a mesh and used to separate solids from liquids or large particles from small particles, or to purée foods. Also known as a strainer.

spring form pan:

A pan designed to come apart to facilitate the removal of the contents.

shred:

To cut or tear something into a small strip or ragged piece.

stem:

To remove the stem of something; to take off the stem or part of the stem from something, especially a flower, fruit, or vegetable.

sliver:

To break or split into small thin pieces.

stir:

To mix ingredients; to move a liquid around with a spoon, stick, or other implement in order to mix or cool the contents

spear:

A young blade, shoot, or stalk of a plant such as asparagus or grass.