Tomato Ketchup; Ketchup or catsup is a type of table condiment with a sweet and tangy flavor. The unmodified term now typically refers to tomato ketchup, although original recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients
Mayonnaise; A simple mayonnaise is a foundation for a number of sauces. Mayonnaise is very easy to make if one follows a few rules. First, have all the ingredients at room temperature before beginning. Add the oil very slowly, drop by drop, at the beginning until the sauce begins to emulsify; then add the remainder in a steady stream without risk of breaking the mayonnaise. If the sauce does separate, whisk in teaspoon mustard in a warm, dry bowl until creamy (mustard helps to emulsify the sauce). Then gradually whisk in the remaining mayonnaise.
Tomato Sauce;There are several approaches to making a tomato sauce. It should have a deep, rich, tomato flavour, with no trace of acidity and bitterness. There should be only hints of supporting flavours from stocks, aromatics and pork fats when used.
Tomato sauce is coarser than any other of the grand sauces because of the degree of texture that remains even after cooking and at times pureeing the tomatoes.
Soy Sauce;Soy sauce also spelt as soya sauce, is an East Asian liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
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Answer:
Tomato Ketchup; Ketchup or catsup is a type of table condiment with a sweet and tangy flavor. The unmodified term now typically refers to tomato ketchup, although original recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients
Mayonnaise; A simple mayonnaise is a foundation for a number of sauces. Mayonnaise is very easy to make if one follows a few rules. First, have all the ingredients at room temperature before beginning. Add the oil very slowly, drop by drop, at the beginning until the sauce begins to emulsify; then add the remainder in a steady stream without risk of breaking the mayonnaise. If the sauce does separate, whisk in teaspoon mustard in a warm, dry bowl until creamy (mustard helps to emulsify the sauce). Then gradually whisk in the remaining mayonnaise.
Tomato Sauce;There are several approaches to making a tomato sauce. It should have a deep, rich, tomato flavour, with no trace of acidity and bitterness. There should be only hints of supporting flavours from stocks, aromatics and pork fats when used.
Tomato sauce is coarser than any other of the grand sauces because of the degree of texture that remains even after cooking and at times pureeing the tomatoes.
Soy Sauce;Soy sauce also spelt as soya sauce, is an East Asian liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
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