Question

At a sauté station, 4 types of acids commonly used in cooking are _______, _______, _______, and _______.

A. Lemon juice
B. Vinegar
C. Balsamic vinegar
D. Wine

Answer 1

The four types of acids commonly used in cooking at a sauté station are lemon juice, vinegar, balsamic vinegar, and wine.

Step-by-step explanation:

The four types of acids commonly used in cooking at a sauté station are:

1. Lemon juice: Lemon juice contains citric acid, which provides a tangy and acidic flavor to dishes.
2. Vinegar: Vinegar contains acetic acid and is often used as a tart and sour ingredient in dressings, marinades, and sauces.
3. Balsamic vinegar: Balsamic vinegar is made from fermented grapes and contains acetic acid. It adds a sweet, fruity, and tangy flavor to dishes.
4. Wine: Wine contains various types of acids, such as tartaric acid and malic acid. It is used for deglazing pans, adding depth and complexity to sauces, and enhancing the flavor of meats.