Alcohol is an colorless Organic describes foods that are usually sold fresh or with minimal processing. The food is also grown without chemicals and additives that include fertilizer, pesticides or fungicides. If the foods are animal-based they also follow the same conditions and are fed on vegetable food that follows the same handling.... More flammable liquid that is intoxicating if ingested. It is the same intoxicating agent in “alcoholic” drinks such as Beer is brewed by fermenting starches which are mainly derived from cereal grains. The most common being malted barley. Other common ones are wheat, maize, and rice. Beer is the most commonly consumed alcoholic beverage. Beer is usually flavored with hops and usually contains about 4% to 6% volume of alcohol. It comes available in cans and bottles. In bars... More, A spirit is also known as hard liquor or hard alcohol refers to a distilled beverage that contains no added sugar and has at least 20% alcohol by volume. Spirits are differentiated from beverages such as beer, wine, and cider which are not distilled. Spirits can be served neat (with no additives, on the rocks (with ice), Up (shaken or... More, Wine is an alcoholic drink made from fermented grapes, however, it is not uncommon to find wine made from other fruits such as plums and cherries. These wines are usually named after the fruit of substance from which they are made from. Grains such as rice can also be used. The most common variants are red, white and rose. With... More and others. There are several types of alcohol but in Culinary art is the art of the preparation, cooking, and presentation of meals. The term culinary means "Related to cooking". People who work in this field are called Culinary artists or Culinarians. In more common terms they are chefs and cooks. The requirements of these workers are people who have knowledge of diet, food science, nutrition and hygiene, design aesthetics,... More arts we usually exclusively refer to the type named ethanol.
To make ethanol one usually needs to To Ferment in cooking terms is the metabolic process that converts sugar to acids, gases or alcohol. It is done by the action of yeast or bacteria on the sugar in the food. The by-product depending on the case is acid, alcohol and gas usually carbon dioxide. Fermentation in culinary contexts is crucial in beer and spirits preparation (alcohol), yogurt... More a Sugar is a sweet soluble crystalline substance obtained from various plants. Most commonly from the sugar cane and sugar beet. Basically, it consists of sucrose and used as a sweetener in food and drink. The table or granulated sugar most customarily used as food is the one generally referred to as sugar in culinary terms. They are available in white... More solution by the action of Yeast is a fungus that is single celled and has the characteristic of converting sugar into alcohol and carbon dioxide. It is the base agent for making alcoholic beverages. This organism is also the basis for making bakers' yeast used in baking bread and pastry. Yeast is usually available today commercially. Yeast extract is processed yeast that is used as... More on it which produces carbon dioxide and the alcohol.