Cider also called hard cider in North America is an alcoholic drink made by 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 juice of the apple with added 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. The best variety for making this drink is the cider apple. Usually, the end product is bottled and ends up a carbonated drink.
Calvados and Applejack are drinks that are further distilled from cider. It can also be used as an ingredient in cocktails such as Black Velvet, Kir, and Snakebite. It is also used to make apple cider Vinegar is a liquid which consists of a mix of acetic acid and water. Usually, the acetic acid varies from around 5% to 20% of the mixture. Many of the varieties used for culinary purposes come with additional flavorings as additives. The acetic acid is normally made by fermenting ethanol by bacteria. Vinegar in Culinary art is commonly used to... More which has a high acid content.