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Term: sauce pan
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sauce pan!
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sauce pan
Comprehensive Analysis
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1) "Sauce" -- As to sauce pan 1sauce Pronunciation: 'sos, usually 'sas for 4 Function: noun Etymology: Middle English, from Anglo-French, from Latin salsa, feminine of salsus salted, from past participle of sallere to salt, from sal salt -- more at SALT 1 : a condiment or relish for food; especially : a fluid dressing or topping 2 : something that adds zest or piquancy 3 : stewed fruit eaten with other food or as a dessert 4 : pert or impudent language or actions 5 slang : LIQUOR -- used with the Pronunciation Symbols | | This article is part of the Cuisine series | | Preparation techniques and cooking items | Techniques - Utensils Weights and measures | | Ingredients and types of food | | Food Vegetarian cuisine Herbs and Spices Sauces - Soups - Desserts Cheese - Pasta - Bread - Tea Other ingredients | | Regional cuisines | Asia - Europe - Caribbean South Asian - Latin America Mideast - North America - Africa Other cuisines... | | See also: | Famous chefs - Kitchens - Meals Wikibooks: Cookbook | - For the computer protocol, see SAUCE. Or see source.
In cooking, a sauce is a liquid or sometimes solid food served on or used in preparing other foods. Sauces are not consumed by themselves; they add flavour, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted. Sauces need a liquid component, but with dishes such as pasta can contain more solid elements than liquid. Sauces may be prepared sauces, such as soy sauce, which are usually bought, not made, by the cook; or cooked sauces, such as Béchamel sauce, which are generally made just before serving. Sauces for salads are called salad dressing. Sauces are an essential element in cuisines all over the world.
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