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Salad
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Salsa
Saté
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Sauce Chart
Sauerbraten
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Sauté
Scald, to
Scale, to
Scallop, to
Scone
Sear, to
Season, to
Sesame Seed
Seviche
Shallot
Shell, to
Shellfish
Shellfish Chart
Sherbet
Shortbread
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Shuck, to
Sieve, to
Sift, to
Simmer, to
Skim, to
Sliver, to
Smoke, to
Snow Pea
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Scale, to
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Scaling is the technique of removing scales from the skin of fish. Scales are the small, flat rigid plates that cover the outside surface of a fish. This is done to prepare the fish for cooking. A special utensil called a fish scaler does this job quickly, but the edge of a table knife will also work. Scaling is necessary for freshly caught fish, but fish purchased at a supermarket is usually already scaled. To scale a whole fish, place it in the sink and hold it by the tail. Scrape the skin in long strokes from tail to head. Rinse the fish under cold running water before proceeding with preparation.
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