Explanatory notes
… (eggs, vegetables, meat, fruit, flours, starches, oil, vinegar, sugar, spices, mustard, flavourings, etc.). Sauces … added to a food as it cooks or as it is served. Sauces provide flavour, moisture, and a contrast in texture and … liquids, emulsions or suspensions, and sometimes contain visible pieces of vegetables or fruit. These preparations …