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1. STRAIN

   To pass a liquid through a sieve of screen to remove particles.

   Anonymous (not verified) - 17 September, 2012

2. COLANDER

   A perforated bowl ,with or without a base or legs, used to strain liquids or drain them with solids....

   Anonymous (not verified) - 17 September, 2012

3. SUSHI

   A Japanese delicacy featuring vinegared cooked rice that is wrapped in fish (either raw, cooked, or ...

   Anonymous (not verified) - 17 September, 2012

4. SOUFFLE

   Literally, "puffed". A preparation made with a sauce base (usually béchamel for savory soufflés, pas...

   Anonymous (not verified) - 17 September, 2012

5. SPATZLE

   A soft noodle or small dumpling made by dropping bits of a prepard thin batter into simmering liquid...

   Anonymous (not verified) - 17 September, 2012

6. STABILIZER

   An ingredient (usually a protein or plant product, e.g., egg yolks, cream or mustard) added to an em...

   Anonymous (not verified) - 17 September, 2012

7. STEAMER

   A set of stacked pots with perforations in the bottom of each pot. They fit over a larger pot filled...

   Anonymous (not verified) - 17 September, 2012

8. STIR-FRYING

   A cooking method similar to sautéing, in which items are cooked over very high heat, using little fa...

   Anonymous (not verified) - 17 September, 2012

9. STOLLEN

   Traditional German Christmas cake, dusted with icing sugar. Prepared using a dough which contains ye...

   Anonymous (not verified) - 17 September, 2012

10. PROOF

    To allow yeast dough to rise. A proof box is a sealed cabinet that allows control over both temperat...

    Anonymous (not verified) - 17 September, 2012

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