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Glossary

Seize

To become thick and lumpy. Seizing refers to when a small amount of liquid comes in contact with melted chocolate.

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Self-Basted or Basted

Chicken or turkey that has been injected or marinated with a solution of water, broth or stock that contains a fat (such as butter), spices and flavor enhancers.

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Semifirm Cheese

Aged cheese with a firm texture but not crumbly like hard cheese.

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Semisoft Cheeses

Cheeses that have a sliceable, soft texture (like Monterey Jack).

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Separate

To remove the egg white from the egg yolk.

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Shank End

The narrow end of a ham.

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Shred

To cut or tear foods into long, thin strips, such as cooked chicken. In the case of soft cheese, carrots or potatoes, a metal shredder is used.

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Shuck

To remove the meat of oysters, clams, etc. from their shells. Also refers to removing the husk from an ear of corn.

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Sift

To pass dry ingredients such as flour or confectioners' sugar through a fine-mesh strainer or sifter to remove lumps, add air and combine several dry ingredients.

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Simmer

To cook liquids alone or a combination of ingredients with liquid just under the boiling point (180° to 200°). The surface of the liquid will have some movement and there may be small…

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