In cooking, a sauce is liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauces need a liquid component, but some sauces may contain more solid components than liquid.
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Scope:Processing of paste and sauces from receiving of raw materials, storage, preparation, processing, packing, storage to delivery.