Glossary S

The food glossary +++ Popular Articles: 'Saging na Saba (Hilaw)', 'Sugpo', 'Saluyot'

Steakgabel is a German word for steak fork

Steakmesser is a German word for steak knife

Deutsch: Wasserdampf / Español: vapor de agua / Português: vapor de água / Français: vapeur d'eau / Italiano: vapore acqueo

The term Steam plays a pivotal role in food processing, preservation, and culinary techniques by leveraging the thermal energy of water vapor. As a versatile medium, it enables precise temperature control, efficient heat transfer, and hygienic treatment across diverse applications, from industrial-scale sterilization to artisanal cooking methods.

Deutsch: Dämpfen
Steaming is a method of cooking using steam. Steamed food is considered a healthy cooking technique and capable of cooking almost all kinds of food.

Deutsch: Dämpfen / Español: Cocción al vapor / Português: Cozimento a vapor / Français: Cuisson à la vapeur / Italiano: Cottura a vapore

Steaming in the food context refers to a cooking method in which food is cooked by the heat of steam generated from boiling water. The food does not come into direct contact with the water, but instead, it is placed above it, allowing the steam to gently cook it. Steaming is known for preserving the nutrients, flavour, and texture of food, making it a popular choice for health-conscious cooking.

Steckerlfisch refers to German dish, specifically a specialty of Bavaria that is made of skewered grilled trout.

Steckrüben is the German word for turnips.

Steer refers to castrated male cattle (ox) that is used for food

Steinobst is a German word for drupe.

Stekpanna is the Swedish word for frying pan

Page 85 of 103