FOOD GLOSSARY - Confectioner's
Sugar to Swiss Steak
Confectioner's or Powdered Sugar:  These are granulated sugars pulverized and screened to a
desired fineness. There is no exact and uniform terminology. Some brands indicate
the degree of fineness with X's on the packages. The more X's, the finer the sugar.
Some brands may even refer to a super-fine granulated sugar as "powdered" sugar.
Very fine confectioners' sugar may be pure sugar or sugar mixed with a very small
percentage of cornstarch to keep it from caking. These sugars are used for frostings,
quick candies, and for dusting cakes, cookies, pastries, doughnuts, candies, etc.
Brown Sugar:  These sugars have varying amounts of molasses in them which
gives them their color. They may be variously named as "yellow," "golden brown,"
"light brown," and "dark" or "old-fashioned" brown. The molasses flavor increases
with color. The light brown sugars have more delicate flavors and are desirable
for general cookery. The darker brown sugars impart more color and flavor, and are
desirable for such foods as baked beans, baked hams, and other cookery where more
intensity of molasses flavor is preferred.
SUISSE, Á LA (French):  Swiss style.
SUKI YAKI:  Popular Japanese dish consisting of thin strips of lean beef,
pork, or chicken with such vegetables as mushrooms, green onions, celery or bamboo
shoots, etc. It is seasoned with soy sauce. Usually cooked at the dining table and
served with rice.
SULTANA RAISINS:  Raisins from seedless grapes.
SÜLZE:  German
for "in aspic" -that is, jellied; also the name of an old-time Jewish dish, a calves
foot jelly also known as "pitcha."
SUNDAE:  Ice
cream served with a sauce or syrup poured over it; nuts or fruit may be added.
SUNSHINE CAKE:  A yellow sponge cake, usually using more whites than yolks
of eggs.
SUPRÊME (French):  Superb quality, delicate and refined, hence the most delicate
portion of meat, such as beef tenderloin, breast of chicken, etc.; also various
delicate dishes such as delicate desserts.
SUPRÊME DE VOLAILLE (French):  Breast of chicken.
SUPRÊME SAUCE (French):  A rich-flavored white sauce made with a reduced (condensed)
chicken stock and cream. Served hot with seafood and poultry.
SWEDISH MEAT BALLS:  Small well-seasoned meat balls, usu ally of beef and pork,
served with a gravy.
SWEETBREADS:  These are the pancreas (stomach sweetbread) and the thymus
(neck or throat sweetbread), considered a great delicacy by many people. Sweetbreads
are a delicate, tender meat. Veal sweetbreads are the most popular; however, lamb
and beef sweetbreads are found in some markets.
SWISS FONDUE:  A hot mixture of melted cheese and wine, usually served in
a chafing dish with chunks of French bread to be dunked in it.
SWISS STEAK:  Round steak cut thick, pounded with flour, braised with or
without vegetables.
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