Food that start with S

You slice something up by cutting flat pieces off if with a knife. When you are taking many slices off something, you try and make them all the same thickness.

Something is soaked if it is completely wet. Many foods require soaking before they can be cooked, or they will be hard in the middle even after they are cooked. Dried pulses like lentils and beans often need to be soaked overnight. The larger the bean the longer it will need soaking for.

Sorbet is a frozen dessert made from fruit juice or flavored water and sugar.

A souffle is a baked dish that can be savory or sweet. Souffles are light and fluffy because of the large amount of eggs used in the recipe.

Soy sauce, also called soya sauce, is a sauce made from fermented soybeans, water and salt. Soy sauce has a distinctive savory flavor, and is an ingredient in many Asian dishes.

Spaghetti is a type of long, thin pasta. It is originally from Italy. Spaghetti is most often served with a tomato sauce and cheese.

Sprinkles are colorful shapes made of sugar used for decorating desserts.

Star anise is the fruit of a small evergreen tree from China. It has a very similar taste to anise and both are used to give food a liquorice flavor.

A stew, also called a casserole, is a type of hot food that is usually made from meat and vegetables cooked for a long time. You cook a stew in a big pot with some water or wine until all the ingredients are soft and tender and the flavours have mixed together. When a stew is done the water has turned into a kind of gravy or sauce, but stews are usually not as runny as a soup. Stews also usually have much larger pieces in them than a soup does. A stew is a great meal to have in winter time.

Stock is made by cooking some foods in water for long enough that the water takes on the flavor of the things that were cooked in it. Stocks are usually made from cheap cuts of meat or leftover bones, vegetables, salt, herbs and spices.
The bones and vegetables are removed from the stock, leaving just the flavored liquid. Stock can be used as a base for making soup, sauces, gravy and stews.