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酒店调味品知识 condiments.pptVIP

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* SAUCES Chili Sauce A mild but spicy sauce, it includes red peppers, tomatoes and spices, and is principally used with cooked meat and for marinades and barbecue sauces Tabasco Sauce A fiery sauce with vinegar and red peppers named after the Mexican region where the peppers originated. It is used sparingly but effectively in many dishes, particularly in Creole cooking Worcestershire Sauce A hot sauce that is used to give zest to a range of dishes. Made form an old Indian recipe it contains soy sauce, vinegar, molasses, chilis and tropical fruits and spices Mayonnaise An emulsion of oil, eggs, and lemon juice used in many salads and cold dishes. Other ingredients are often added- with anchovy essence, it becomes Remoulade Soy Sauce Made from soy beans, it is used extensively in Chinese and Japanese cooking. Adopted by other countries it now enhances many dishes- usually other sauces, stews and soups Sambal Comparable to chutneys in Indian cooking, sambals are spicy accompaniments widely used in Oriental rice and noodle dishes Sweet-and-Sour Sauce A Chinese style mixture, which combines sugar and vinegar with soy sauce Oyster Sauce A thick sauce made form pureed oysters and sold bottled. It is widely used in Chinese cooking, and will keep indefinitely when refrigerated. Cranberry Sauce The traditional accompaniment to roast turkey, port or white wine and oranges are sometimes added to the cranberries Mint Sauce A blend of sweetened fresh mint, seasoning and vinegar which is traditionally served with lamb Anchovy Sauce This has many versions, but consists basically of Anchovies in white sauce Melba Sauce A raspberry-based sauce, it is known mainly from its connection with Peach Melba Mustard Sauce This is a type of Hollandaise sauce- made with egg yolks, butter, peppercorns and lemon juice. Catsup Also called ketchup or tomato sauce, much used in the kitchen, there are now many variations of this sauce. Usually the ingredients include tomatoes, vinegar and seasonin

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