Baking & Pastry

Sieve is a noun for a device with a mesh that separates solids from liquids or finer particles from coarser ones. It can also refer to a coarse, woven material used for straining. The term is used in cooking, science, and industry, and in a figurative sense to mean a process that filters or cches out unwanted parts.

Sift means to carefully separate and remove unwanted material from a substance, or to scrutinize something in detail to find something of value. It often implies passing a dry or fine-grained material through a sieve or filter, or examining information or clues with close attention. The term can also mean to sift through data or evidence to extract relevant parts.

Sifting refers to the act of separating or sorting by repeatedly passing material through a sieve or screen, or figuratively, examining items carefully to separate the valuable from the irrelevant. The term is commonly used in cooking, geology, archaeology, and data processing contexts. It implies a deliberate, repetitive motion that yields finer or filtered results.

Silicone is a synthetic polymer made of silicon, oxygen, carbon, and hydrogen that forms flexible, heat-resistant materials such as sealants, cookware, and medical implants. The term typically refers to two groups: silicone polymers (polysiloxanes) and silicone rubber, notable for durability, non-toxicity, and moisture resistance. In everyday usage, it often contrasts with silicone as a brand name or generic polymer family rather than specific pure silicon element.

Simmer is a verb meaning to cook gently just below the boiling point, or to become slowly heated in this manner. It can also describe a state of quiet, sustained activity or emotion beneath the surface. In cooking, it implies steady, small bubbles and gentle heat, typically around 85–96°C (185–205°F). The term can also metaphorically describe factors that are simmering or developing gradually.

Souffle is a light, airy baked dessert or dish, typically made by folding beaten egg whites into a flavored base and baking until risen. In English, the word refers to both sweet and savory preparations, often served as a delicate, pale-pink or golden puff with a soft interior. The term also conveys a genteel culinary technique and refined presentation.

Souffles is the plural of souffle, a light, airy baked dish made with beaten eggs and flavorings. The term denotes a delicate culinary creation and can refer to individual servings or multiple portions. In usage, it often appears in refined or restaurant contexts, or when discussing dessert and savory variations. The word carries a subtle French origin and a soft, aspirated ending that influences stress and vowel quality.

Sourdough is a noun referring to a bread starter made from naturally occurring lactic acid bacteria and yeasts, typically a fermented dough culture used to leaven bread. It also denotes bread baked with or using that starter. The term emphasizes the fermentation process behind the crusty, tangy loaf distinct from commercial yeast breads.

A spatula is a flat, broad utensil used for lifting, turning, or mixing food in cooking. It typically has a long handle and a wide, thin blade that can be made of metal, silicone, or plastic. In kitchens, spatulas help flip eggs, scrape bowls, and spread ingredients without damaging delicate surfaces.

A soft, porous material used for cleaning or soaking up liquids, typically cylindrical or irregular in shape. In everyday use, it refers to the tool made of compressed fibers, as well as the act of soaking up liquid. The word can also metaphorically describe something that soaks up or absorbs information or ideas. (2–4 sentences, ~60 words)

Starch is a white, granular carbohydrate extracted from plants, used as a thickening agent in foods and as a fuel source for organisms. It consists mainly of amylose and amylopectin and is stored as granules in seeds, tubers, or roots. In culinary and industrial contexts, starch transforms liquids by swelling and gelatinizing when heated with moisture.

Strawberry is a common fruit whose name blends two elements: straw and berry. In everyday usage, it refers to a sweet, red fruit with seeds on the surface, often used in desserts and beverages. The word functions as a noun, though it appears in phrases like strawberry fields or strawberry-flavored, and its pronunciation is a key cue in natural, fluid speech.

Strudel is a layered, rolled pastry of Central European origin, typically filled with fruit or sweet cheese. It’s a noun used to describe both the pastry and a pastry style, often associated with Austrian and German traditions. In modern recipes, it also appears as a metaphor for something intricate and twisting like a “strudel of flavors.”

Sugar refers to a sweet-tasting, crystalline carbohydrate used as a food ingredient and additive. It also denotes sweetened foods and beverages, or the general concept of sweetness. In nutrition, it’s discussed as a source of energy and sometimes as a factor in health considerations. The term is common in culinary, dietary, and everyday conversation.

Sultana refers to a seedless, dried grape (often produced from Thompson seedless). It also denotes a female sultan or a sultan’s wife in historical contexts. In modern usage, it most commonly means the sweet dried fruit used in pastries and cereals, about the size of a raisin but lighter in flavor and texture.

Tart is a short, single-syllable adjective or noun referring to a sharp, sour taste or to something sharp in tone or remark. It can describe flavors, personalities, or remarks that are biting or piquant. It also appears in phrases like tart pastry, tart opinion, or tart comment, conveying a vivid, biting quality without softness or sweetness.

Tartlet is a small tart or pastry bite, often referring to a miniature version of a tart. It denotes a crisp, pastry crust filled with sweet or savory filling, typically served as a bite-sized dessert or hors d'oeuvre. The term combines tart with the diminutive suffix -let, signaling a smaller scale. It is used in culinary contexts and food writing.

Thermometer (noun) is a device that measures temperature, typically consisting of a glass or digital tube with a calibrated scale. It enables readings of environmental or bodily heat. The term combines root elements referring to heat (thermo) and measure (meter).

Timer is a small device or function that measures a set interval of time and alerts the user when that interval ends. It can be a physical gadget or a software feature. In everyday speech, “timer” refers to the object or action of timing something, often used in kitchens or labs. The word emphasizes the rapid, precise onset and completion of a timed period.