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Shochu refers to the Japanese low-class distilled spirits, made from rice, corn or wheat.

Deutsch: Abschrecken / Español: Choque térmico / Português: Choque térmico / Français: Choc thermique / Italiano: Raffreddamento improvviso

Shocking in the food context refers to the technique of plunging cooked food, especially vegetables or eggs, into ice-cold water immediately after boiling or blanching. The purpose of shocking is to rapidly stop the cooking process, preserve the food's bright colour, retain its crisp texture, and improve its overall quality. This method is often used in professional and home kitchens to prepare ingredients for salads, stir-fries, or as a step in freezing vegetables.

Shokki is the Japanese word for tableware or dishes

Shoktong refers to the Philippines herbal liquor.

Shokuji is the Japanese word for meal

Shokujikai is the Japanese word for dinner

- Shorba (Shorva) : Shorba also spelled Shorva is the Indian word for "Soup". Examples of Indian soup or Shorva are Dhal Shorva, an Indian creamy lentil soup, Sabzi Shorva, Hara Shorva, Churkani, Dahi Shorba and Palak Shorba.

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Glossary S

Shochu

Shocking

Shokki

Shoktong

Shokuji

Shokujikai

Shorba (Shorva)

Shorbat Adas

Shorbat Borr

Shorbat Khudhar

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