Food Preparation and CookingTerms (Part 8)

Reduce - To boil a liquid until a portion of it has evaporated. Reducing intensifies the flavor and results in a thicker liquid.

Render - To extract the fat from meat by cooking over low heat. Rendered fat is strained of meat particles after cooking.

Roast - To cook food in an open pan in the oven, with no added liquid.

Rolling Boil - A very fast boil that doesn't slow when stirred.

Sauté - To cook quickly in a pan on top of the stove until the food is browned.

Score - To cut shallow slashes unto ham or other foods, to allow excess fat to drain, or to help tenderize.

Sear - To brown meat quickly over high heat. Meat may be seared under a broiler or in a skillet on top of the stove.

Shred - To cut food into narrow strips. A grater or food processor may be used to shred.

Sift - To pass dry ingredients through a mesh sifter. It incorporates air which makes food lighter.

Simmer - To cook liquid at about 185 degrees or just below boil. Tiny bubbles will barely begin to break the surface.

Skim - To remove a substance from the surface of a liquid.

Sliver - To cut a food into thin strips or pieces.

Steep - To soak in order to extract flavor or soften.

Strain - To pour liquid through a strainer or colander to remove solid particles.