Select the question to get the underlined words/phrases as their answers :
52. The cook added a little red chilly powder in the sauce.
(A) What did the cook add in the sauce ?
(B) How much red chilly powder did the cook add in the sauce ?
(C) Who added the red chilly powder ?
(D) Why did the cook add red chilly powder in the sauce ?
Answers
Explanation:
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Answer:
a)In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans; while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.
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Adding spiciness to indian curry at the end of cooking
spices indian-cuisine spicy-hot
When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and kashmiri chili powder), as most recipes state that this is needed to get rid of the "raw" taste. Sometimes though, towards the end of cooking after I added salt, I want to make the dish more spicy. Is it OK to simply add chili powder? Two possible objections to this are
1) The chili powder won't lose its raw taste since its not fried.
2) The chili powder won't dissolve in the curry, as this takes more time.
Is any of these true? And if so, is there any other way to make the dish more spicy without