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shuck
to remove the shells from clams and oysters; also to remove the husks from corn
sieve
to press a food through a strainer to break it up
simple syrup
two parts water and one part sugar cooked together
slivered
thin slices about 1/4 inch by 1/8 inch
smoking point
the temperature at which fat breaks down and starts smoking
steel
a dowel-shaped tool used to sharpen knives
stir-fry
fast frying in a small amount of oil over very high heat while continuously stirring ingredients
stock
the liquid that you have left after simmering bones, vegetables and seasonings in water or another liquid
strain
to separate and reserve the liquid contents from a cooking process such as straining the liquid from the bones and vegetables for stock
sucs
dehydrated solids of concentrated flavor left in the bottom of a pan after cooking meats; adding water dissolves the sucs, creating the fond base liquid
