| name | 0.8.2-understand-side_dish |
| description | [0.8.2] Secondary dish served alongside the main course |
understand-side_dish
CALL NUMBER: menu_and_cuisine.side_dish : defined(28)
DEFINITION: Secondary dish served alongside the main course
Invoke this skill to understand side_dish down to its primitives. The RELATIVE ROOT below is the least-fixed-point closure of everything it bundles from — the full import cone, grouped by the lib each prim comes from. Projected from a prover-typed KB (MAP/SWI-Prolog consistency gate): every reference below resolves.
THE RELATIVE ROOT (the import cone, by lib)
from defined
- corn_on_cob (d1): Whole corn kernels boiled or grilled on the cob, often buttered.
- sauteed_greens (d1): Leafy vegetables cooked quickly in hot pan with oil
- sauteed_spinach (d1): Spinach prepared by quick cooking in a hot pan
- soul_food (d2): African American comfort cuisine with roots in the South
- southern_cuisine (d2): Cooking style from the American South with comfort foods
- hot_dog (d3): A cooked sausage served in a sliced bun with various condiments
- cheese (d4): A dairy product made by curdling milk and aging it.
- lettuce (d4): A leafy green vegetable used as a base for salads and sandwiches
- onion (d4): A bulb vegetable with a pungent flavor, used as a base in cooking
- pickle (d4): A cucumber preserved in vinegar or brine, used as a condiment
- tomato (d4): A red fruit used as a vegetable in cooking, common in sauces, salads, and garnishes.
- cajun_cuisine (d4): Spicy Louisiana cooking style using roux and bold seasonings.
- chicken (d4): Poultry meat prepared by roasting grilling or frying.
- berries (d4): Small juicy fruits including strawberries blueberries and raspberries.
- butter (d4): A dairy product made by churning cream used for cooking.
- maple_syrup (d4): A sweet syrup made from maple tree sap, used as a pancake topping
- canadian_bacon (d6): Back bacon from pork loin with a fat rim unlike regular bacon.
- english_muffin (d6): A round split bread commonly toasted and served with butter for breakfast.
- hollandaise (d6): A rich butter and egg yolk sauce with lemon juice, used for eggs Benedict
- ham (d6): Pork from the hind leg of a pig, often cured, smoked, or salted
- mushrooms (d6): Edible fungi used in cooking for their savory umami flavor
- onions (d6): Bulb vegetables used extensively in cooking for flavor
- peppers (d6): Various Capsicum vegetables used in cooking for flavor and heat
- spinach (d6): Leafy green vegetable served cooked or raw in salads
- bloody_mary (d7): A cocktail made with vodka tomato juice and various spices.
from menu_and_cuisine
- coleslaw (d1): Shredded raw cabbage in creamy dressing
- french_fries (d1): Deep-fried strips of potato
- garlic_bread (d1): Bread sliced and spread with garlic butter, toasted
- mac_and_cheese (d1): Pasta in creamy cheese sauce
- mashed_potatoes (d1): Boiled potatoes mashed with butter and milk
- onion_rings (d1): Deep-fried breaded onion slices
- sauteed_mushrooms (d1): Mushrooms cooked quickly in pan
- american_cuisine (d2): Food native to the United States including burgers, BBQ, and fusion dishes
- bbq_sauce (d3): Sweet and tangy sauce for grilled meats
- biscuit_and_gravy (d3): American breakfast of biscuits with sausage gravy
- burger (d3): Ground beef patty in a bun with various toppings
- chicken_wings (d3): Chicken wing sections, often fried and sauced
- cornbread (d3): Baked cornmeal bread, often slightly sweet
- grilled_chicken (d3): Chicken cooked on a grill
- pancakes (d3): Flat round breakfast cakes made from batter
- breakfast_menu (d4): Morning menu with breakfast items
- bacon (d4): Cured pork belly, fried crisp
- medium (d4): Meat cooked to 140-145F internal temperature
- medium_well (d4): Meat cooked to 150-155F internal temperature
- well_done (d4): Meat cooked to 160F or higher
- eggs_benedict (d5): Poached eggs on English muffin with ham and hollandaise
- french_toast (d5): Bread dipped in egg and fried
- hash_browns (d5): Shredded potatoes fried until crispy
- omelette (d5): Eggs beaten and fried with fillings
- brunch_menu (d6): Menu for late morning meal combining breakfast and lunch
CONSUMERS (what needs this)
buffet, catering_menu, coleslaw, combo_meal, cornbread, creamed_spinach, family_style, french_fries, garlic_bread, grilled_asparagus, mac_and_cheese, mashed_potatoes, onion_rings, roasted_vegetables, sauteed_greens, sauteed_mushrooms, steamed_broccoli
Projected from the restaurants KB (2849 concepts / 2428 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.
(leaf — this is an actual skill.)
