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Glossary Of Dessert Terms - S

Sanding Sugar:
Sanding sugar has larger granules slightly courser than granulated sugar. They sparkle when sprinkled on baked goods and candies. They can be used either before or after baking. They are available in several colors both bright and pastel and add dazzle to many baked goods. Also Known as pearl sugar or decorators sugar.
Scald: To heat a liquid almost to the boiling point.
Score: To Use a knife, fork or the edge of a spatula, to make shallow slits by gently pressing it against the surface.
Self-Rising Flour: All-purpose flour with added salt and leavening (baking powder). Here's how to make self-rising flour, INGREDIENTS: 4 cups flour, 2 teaspoons salt, 2 tablespoons baking powder, PREPARATION:Combine all ingredients; store in tightly covered can or jar. Use in any recipe calling for self-rising flour. Makes 1 pound of self-rising flour.
Semisweet Chocolate (Dark Chocolate): A combination of chocolate liquor, added cocoa butter and sugar. It must contain at least 35% chocolate liquor. Dark chocolate is another name used to describe any sweetened chocolate that does not contain milk solids such as; extra-bittersweet, bittersweet, and semi-sweet. European dark chocolate refers to bittersweet, while American dark chocolate refers to semi-sweet. The two chocolates are used interchangeably. However, flavor, texture, and appearance of the finished product may be changed depending on the type and quality of chocolate used. Most commonly know in the form of semisweet chocolate chips.
Separate: To divide an egg into its two distinct components, the egg yolk and the egg white.
Separated: Tiers of a cake are separated using plastic pillars. The space between the tiers, can be left empty, or filled with fresh flowers, novelty items placed in the area, or iced with many different types of decorations.
Shavings: Very thin, often long or curly pieces of a solid ingredient that have been sliced off a whole block using a vegetable peeler. The most popular in the dessert industry, being chocolate shavings, created with a chocolate shaver. Used to garnish many types of specialty desserts.
Shortening: A semisolid fat used in food preparation, especially formulated for baking or deep-frying. It got its name because it inhibits the formation of long gluten strands in wheat-based doughs, giving them a "short" texture (as in shortbread). The term "shortening" can be used more broadly to apply to any fat, such as butter, lard, or margarine, used in baking, but as used in recipes it refers to a hydrogenated vegetable oil that is solid at room temperature.
Shred: To cut or shave food into slivers.
Side Decoration: Also known as side work, its icing decorations used around the sides of a cake such as strings or garland.
Sift: To pass dry ingredients through a sifter to remove lumps.
Simmer: Cook just below boiling point—about 185°F, at sea level when small bubbles will rise slowly to the surface. A mixture simmers before it boils.
Simmering Point: The temperature of a liquid when it is heated to just below boiling point, or anywhere from 185 to 200 degrees Fahrenheit. Water at the simmering point always moves gently--never rapidly as it does in boiling.
Skim: To ladle or spoon off excess fat or scum from the surface of a liquid.
Slice: To cut into even-sized thin pieces using a sharp knife or food processor.
Sliced: Food that has been cut into even-sized thin pieces using a sharp knife or food processor.
Slivers: Long, small fine pieces of food.
Soak: To immerse a solid in a liquid.
Soft Ball Stage: A term used in connection with making sweets to determine the temperature of a sugar and water syrup. When a teaspoon of the boiled syrup is dropped into cold water and it forms a soft ball, which flattens when removed from the water, the syrup is at soft ball stage or has a temperature of 234-240°F.
Soft Crack Stage: A test for sugar syrup describing the point at which a drop of boiling syrup immersed in cold water separates into hard though pliable threads. On a candy thermometer, the soft crack stage is between 270°F and 290°F.

Soft Peaks: When a whisk is removed from a lightly whisked or whipped ingredient, the mixture just stands up in points known as soft peaks.
Soften: To change the texture of an ingredient or combined ingredients to make them softer or a room temperature.
Softened: A food that has been made soft.
Sotas: An elaborate piping technique using a series of curved lines dropped in a random manner that yields a lace-like pattern.
Sparkles: Sparkles are brilliant edible glitter that can decorate cakes, cupcakes, cookies and ice cream. They are also great for stenciling and adding to messages, borders, flowers, snow scenes and more.
Spatula: Also known as a True Spatula - A flat and broad metal kitchen utensil with straight even sides used to spread frosting smoothly and evenly and level dry ingredients for proper measuring. Also works well for putting icing in decorating bags and cutting fondant.
Split: To divide horizontally.
Spray: An icing flower arrangement on a cake.
Springform Pan: A round pan with high, straight sides (2 1/2 to 3") that expand with the aid of a spring or clamp. The bottom of the pan can be removed from the sides when the clamp is released—this allows cakes, tortes or cheesecakes to be easily removed from the pan.
Sprinkle: To scatter a powdered ingredient or tiny droplets of a liquid.
Squeeze: To apply pressure to fruit or vegetables to obtain their juice.
Stabilize: To maintain a texture or prevent separation, as in adding piping gel to whipped cream or meringue powder to buttercream icing.
Stacked: All tiers of the cake are placed directly on one another. Wooden dowels are placed inside the cake to support the added weight of the cake placed on top of it.
Stand: To leave ingredients for a specified period of time to enable the flavors to develop or to rise.
Star Fill In: A method of covering part or an entire decorating surface with icing stars by using a star tip. Cutout cookies and cakes using multi-colors like character cakes, this method of decorating works nicely.
Star Tip: A decorating tip used to make a shell, star, rosette, rope, zigzag design and ribbed stripe. Also used in the Star Fill In Method of decorating.
Stir: To stir up an ingredient or a number of ingredients using in circular motion to incorporate ingredients. Usually refers to combining liquids or melted ingredients.
Strain: To pass wet ingredients through a separate to remove lumps or pieces of food. 
Stringwork: It is an extremely delicate form of cake decoration, also known as extension work. Stringwork is draped on the cake before applying borders, using a small round tip to create garland on the side of cakes. It is also used when writing on cakes.
Sucrose: The chemical name for regular granulated sugar and confectioners’ sugar.
Sugar Thermometer: Also known as a candy thermometer used to check the temperature of sugar when making candy and sweets. A sugar thermometer is also used for making jams and jellies. You can also use to check the temperature of most liquids like oils used for deep frying, water, etc.
Sweet Chocolate (Dark): A combination of chocolate liquor, added cocoa butter and sugar. It must contain at least 15% chocolate liquor and has a higher ratio of sugar than semisweet chocolate.
Swirling the Pan: Means making a slow circle motion clockwise, normally over heat with the pan itself. You find this in some candy recipes, to dissolve the sugar or to swirl the sugar solution.
Swiss Dots: A piping technique in cake decorating that forms tiny dots in random patterns that resemble a fine dotted Swiss fabric.
Syrupy: Resembling syrup in taste or consistency. A liquid that has a consistency likeness to syrup, thick and sticky.

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