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1. RICE VINEGAR

   Frequently used in Asian cuisines, this is made from bitter and fermented rice wines. Japanese rice ...

   Anonymous (not verified) - 10 September, 2012

2. SAKE

   This Japanese wine, the national alcoholic drink of Japan, is traditionally served warm in small por...

   Anonymous (not verified) - 10 September, 2012

3. SOYSAUCE

   This condiment is a key ingredient in Asian cuisine. Traditional soy sauce is made from whole soy be...

   Anonymous (not verified) - 10 September, 2012

4. EVAPORATED MILK

   Sweetened o run sweetened canned milk from which 60% of the water has been removed before canning. O...

   Anonymous (not verified) - 10 September, 2012

5. LOW-FAT MILK

   Milk containing less than 2% fat.

   Anonymous (not verified) - 10 September, 2012

6. YOGURT

   Milk cultured with bacteria to give it a slightly thick consistency and sour flavor. Yogurt can be e...

   Anonymous (not verified) - 10 September, 2012

7. CREME FRAICHE

   Heavycreamculturedtogiveathickconsistencyandaslightlytangyflavor. Used in hot preparations since it...

   Anonymous (not verified) - 10 September, 2012

8. HEAVY CREAM

   The fatty component of milk ,available with various fat contents. Heave cream used in patisserie has...

   Anonymous (not verified) - 10 September, 2012

9. BUTTERMILK

   A dairy beverage with as lightly sour flavor similar to that of yogurt. Traditionally the liquid by-...

   Anonymous (not verified) - 10 September, 2012

10. EGGS

    Unless otherwise specified, the world egg is usually taken to refer to a hen’s egg. Eggs have not al...

    Anonymous (not verified) - 10 September, 2012

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