Garde manger

A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments called salad dressings, which exist in a variety of flavors (generally savory), are usually used to make a salad.

thumb|Plate of German sausage: Jagdwurst, [[liver sausage, blood sausage, Westphalian ham]] thumb|Sausage making at home

thumb|Typical slice of ham Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed.

Nitrate is a polyatomic ion with the chemical formula . Salts containing this ion are called nitrates. Nitrates are common components of fertilizers and explosives. Almost all inorganic nitrates are soluble in water. An example of an insoluble (inorganic) nitrate is bismuth oxynitrate.

inhibition of microbial growth in food

Pâté ( , , ) is a forcemeat. Originally, the dish was cooked in a pastry case and called pâté en croute; in more recent times it is more usually cooked without pastry in a terrine, and called or simply . Various ingredients are used, which may include meat from pork, poultry, fish or beef; fat; vegetables; herbs; spices; wine; and brandy.

The nitrite ion has the chemical formula . Nitrite (mostly sodium nitrite) is widely used throughout chemical and pharmaceutical industries. The nitrite anion is a pervasive intermediate in the nitrogen cycle in nature. The name nitrite also refers to organic compounds having the –ONO group, which are esters of nitrous acid.

thumb|upright|Aspic with chicken and eggs Aspic () or meat jelly is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly. In its simplest form, aspic is essentially a gelatinous version of conventional soup.

chemical compound

Lactobacillus is a genus of gram-positive bacteria within the Lactobacillaceae family. Members of the genus are aerotolerant anaerobes or microaerophilic, rod-shaped, and do not form endospores. Until 2020, the genus Lactobacillus comprised 261 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus reassigned many former Lactobacillus species to 25 genera (see below).

kitchen tool

thumb|240px|Tallow made by Rendering (animal products)|rendering calf [[suet]]

method of food preservation in which food is dried

thumb|150px|Structure of the nitrosamino group

thumb|300px|Duck galantine thumb|300px|Galantine with vegetables

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food preservation with salt

sculpture that uses ice as the raw material

thumb|upright=1.35|Charcuterie hanging in a French shop Charcuterie (, , also , ; ; from , and ) is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.

appetizer in French cuisine

thumb|upright=1.35|Duck confit Confit (, ; ) (from the French word confire, literally "to preserve") is any type of food that is cooked slowly over a long period as a method of preservation.

French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients

Leuconostoc is a genus of gram-positive bacteria, placed within the family of Leuconostocaceae, order Lactobacillales. They are generally ovoid cocci often forming chains. Leuconostoc spp. are intrinsically resistant to vancomycin and are catalase-negative (which distinguishes them from staphylococci). All species within this genus are heterofermentative and are able to produce dextran from sucrose. They are generally slime-forming. The name Leuconostoc comes from Greek adjective leukos meaning clear; and the word nostoc gelatinous colonies, Leuconostoc - colorless nostoc.

material used in sausage-making

Glucono-δ-lactone (GDL), also known as gluconolactone, is an organic compound with the formula . A colorless solid, it is an oxidized derivative of glucose.

thumb|right|200px|Flank-steak roulade being browned thumb|right|200px|Sliced-beef roulade filled with bacon, onion and pickled cucumber thumb|right|200px|Cooked flank-steak roulade thumb|right|200px|Salmon and dill mini-

employment title for a person who works as a cook but specializes in cold food

thumb|upright=1.35|Squab (food)|Squab forcemeat with [[cepes, anise, and combava juice]]

Limosilactobacillus is a thermophilic and heterofermentative genus of lactic acid bacteria created in 2020 by splitting from Lactobacillus. The name is derived from the Latin "slimy", referring to the property of most strains in the genus to produce exopolysaccharides from sucrose. The genus currently includes 31 species or subspecies, most of these were isolated from the intestinal tract of humans or animals. Limosilactobacillus reuteri has been used as a model organism to evaluate the host-adaptation of lactobacilli to the human and animal intestine and for the recruitment of intestinal lact