pathogen: A germ or infectious agent.
patisserie: A type of bakery (usually French) that serves cakes, cookies and other sweets.
preservation: Practices for treating and handling food in order to extend its shelf life.
rancidity: The decomposition of food.
RD: Registered Dietician; A professional dietician who has passed a certification exam and meets the standards of the American Dietetic Association.
recipe: Instructions for the ingredients and methods of cooking for a given dish.
salmonella: A type of bacteria that can cause food poisoning but can be avoided by cooking foods thoroughly and sanitizing all surfaces in the kitchen.
saucier: A chef who is an expert at cooking sauces, stews and soups.
shelf life: The amount of time perishable foods can last before they are unsuitable or unsafe for cooking.
silver service: The highest standard of table service that exists. Silver service is often used during multi-course meals.
sommelier: A professional wine expert knowledgeable in the buying, storing and selecting of wines.
sous chef: The second highest chef in a kitchen who is usually skilled enough in each area to take over for a lower chef when they cannot complete their job. The sous chef usually holds the responsibility of upholding the standards of the chef de cuisine.
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