 sanitize - To reduce the spread of bacteria by washing with a chemical or by exposing to heat.
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sashimi - (sah-shee-mee) Sliced raw fish that is usually served with daikon radish, pickled ginger, wasabi, and soy sauce. It's usually the first course in a Japanese meal. Because it's served raw, only the freshest and highest-quality fish should be used...
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saturated fat - These are the biggest dietary cause of high LDL levels ("bad cholesterol"). When looking at a food label, pay very close attention to the % of saturated fat and avoid or limit any foods that are high (for example, over 20% saturated fat). Saturated...
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sauce - Seasoned liquid usually thickened for enhancing the flavor of a dish.
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saucier - Sauce cook in a resturaunt usually responsible for preparing all dishes in which sauce is a component.
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sausage - Spiced ground-meat mixture. Made with raw, pork,chicken or beef often put in casings or served as patties. Sausages can also be dried, smoked or cured or hard such as salami.
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sauté - Dry heat cooking method to cook quickly over high heat in a small amount of fat (sautéing).
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sauteuse - (saw-toose) A saute pan that has sloped sides with a sinlgle long handle, the basic pan.
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sautoir - (saw-twahr) a straightsaide saute pan with a single long handle.
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savory - Refering to foods that are not sweet in taste.
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