Sachet Bag- Herbs and spices tied in a cheesecloth/muslin bag, used for the flavouring of stocks, sauces and soups.

Sauce - A Flavourful liquid, usually thickened which is used to enhance the flavour and give moisture to food.

Sauerkraut (sau-erkraut) - It's a 'sour cabbage' dish which is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavour, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.

Sauté - To brown a food item quickly in a very little fat or oil.

Sauteed - Browned in a small amount of oil or fat.

Scald - To bring a liquid to a temperature just below the boiling point.

Scaling - The weighing of ingredients or prepared food mixtures for use, such as the scaling of cake batter. Scaling of all items is more frequently done at the bakery.

A guest who checks in to the hotel with very less or no luggage.

Schedule maintenance: Activities related to the general upkeep of the property that are initiated through a formal work-order.

Score - To cut narrow gashes in a crossbar or straight patterns across the outer surface of a food item. Example scoring the turkey before roasting.

Sear - To brown the surface of a food item by a short application of high heat. This process is used to develop a flavour or colour.

Season / Seasoning - 1) To enhance the flavour by the addition of salt or other ingredients. 2) To mature and bring to a proper condition by ageing or special preparation, this usually applies to the processing of meat. 3) The reservation and front desk relates 'Season' to the dates where the rates are changing.

A percentage of the bill (usually 10% to 20%) added to the guest charge for distribution to service employees in lieu of direct tipping.

Set: Allowing an item to go from a soft or liquid state to a firmer,  more solid state.

Short - Used to describe a product which is very crumbly and tender due to a high fat content.