A custard of sweetened egg yolks flavored with Marsala or other wine or liqueur, beaten in a double boiler until frothy. In Italian, zabaglione.

Literally, “bag of spices.” Aromatic ingredients encased in cheesecloth, used to flavor stocks and other liquids. A standard sachet contains parsley stems, cracked peppercorns, dried thyme, and a bay leaf.

Cod that has been salted and dried to preserve it.

Potassium nitrate. A component of curing salt, used to preserve meat. It gives certain cured meats their characteristic pink color.

The maintenance of a clean food preparation environment by healthy food workers in order to prevent food-borne illnesses and food contamination.

To kill pathogenic organisms by chemicals and/or moist heat.

Sliced raw fish, served with such condiments as a julienne of daikon radish, pickled ginger, wasabi, and soy sauce.

A fat molecule whose available bonding sites are entirely filled with hydrogen atoms. These tend to be solid at room temperature and are primarily of animal origin, including butter, meat, cheese, and eggs; coconut oil, palm oil, and cocoa butter are vegetable sources.

A liquid accompaniment to food, used to enhance the flavor of the food.

Literally, “white wine sauce.” A sauce made by combining a reduced poaching liquid (typically containing wine) with prepared hollandaise, velouté, or diced butter.