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Salad
Salad Dressing
Salsa
Saté
Sauce
Sauce Chart
Sauerbraten
Sauerkraut
Sauté
Scald, to
Scale, to
Scallop, to
Scone
Sear, to
Season, to
Sesame Seed
Seviche
Shallot
Shell, to
Shellfish
Shellfish Chart
Sherbet
Shortbread
Shortcake
Shuck, to
Sieve, to
Sift, to
Simmer, to
Skim, to
Sliver, to
Smoke, to
Snow Pea
Sorbet
Soufflé
Soup
Sour Cream
Soy Sauce
Spaetzle
Spinach
Spoon Bread
Spring Roll
Sprout
Spumoni
Squash
Star Fruit
Steam, to
Steaming Chart
Steep, to
Stew
Stir, to
Stir-fry, to
Stock
Stollen
Strain, to
Strawberry
Streusel
Stroganoff
Strudel
Stuffing
Sugar
Sukiyaki
Sunflower Seed
Sushi
Sweet and Sour
Sweet Potato
Sweetened Condensed Milk
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Scallop, to
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To scallop refers to the technique of preparing a food by slicing or cutting it into small pieces and layering it in a casserole with a creamy sauce. The finished dish may be topped with cracker or bread crumbs before baking. Scalloped potatoes and scalloped oysters are probably the best known dishes prepared this way. A simpler method for preparing scalloped potatoes is to coat potato slices with flour, layering them in a casserole and adding hot milk. To scallop may also refer to the technique of crimping or fluting the edge of pastry dough when making a pie.
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