Category: S
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Solid pack
Fruits packed without any added liquid or syrup.
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Sodium free
Less than 5 mg of sodium per serving.
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Sodium chloride
NaCl is the chemical name for table salt, which is approximately 40% sodium and 60% chloride. Salt is used as a condiment to flavor, season and preserve foods. Common table salt, used in the replenishment of fluids and electrolytes and in irrigating mediums and enemas. It is used in preparation of normal saline solution, as…
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Smorgasbord
A table with a variety of food, chiefly cold cuts of fish or meat. For many decades, the smorgasbord—or, for those too hungry to say the whole word, the smorg—has dominated the social scene of middle-class America: the success of any celebration is directly proportional to the length of the smorgasbord table and the number…
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Smoke point
The temperature at which a fat or oil gives off a thin continuous stream of smoke. A sign of imminent breakdown of the fat or oil.
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Smoked
Products which have been dried or cured and wood smoke deposited on them.
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Smell
To detect an odor or scent by the olfactory nerve. One of the five senses, the sense which is experienced through the nose. The perception of odors and scents through stimulation of the olfactory (pertaining to smell) nerve in the upper portion of the nose. When special sensory cells in the nose are stimulated by…
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Skewer
A long pin of wood or metal on which food or meat is held while cooking. A metallic rod intended for skewering cubes of meat and frequently whole vegetables for the purpose of grilling over an open flame or broiling in an oven. Alternatively, the rod may be inserted through the food itself for cooking…
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Skewed distribution
A pattern of variation that looks almost like a normal distribution except that it is tailed or slant- ed to one side.
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Simmer
To cook slowly in a liquid at a temperature of 185°F (85 °C) or lower. The term “simmer” is used to describe the process of cooking food slowly in a liquid over a low heat, typically in a covered pan.