Sauce

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. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest sauce recorded is garum, the fish sauce used by the Ancient Greeks.

Sauces need a liquid component, but some sauces (for example, pico de gallo salsa or chutney) may contain more solid components than liquid. Sauces are an essential element in cuisines all over the world.

Sauces may be used for savory dishes or for desserts. They can be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, or can be cooked like bechamel and served warm or again cooked and served cold like apple sauce. Some sauces are industrial inventions like Worcestershire sauce, HP Sauce, or nowadays mostly bought ready-made like soy sauce or ketchup, others still are freshly prepared by the cook. Sauces for salad are called salad dressing. Sauce is made by deglazing a pan which are called pan sauces.

Sauce (disambiguation)

Sauce is a liquid condiment or accompaniment to food.

Sauce may also refer to:

Place names

See also

Saucer pass

The saucer pass is an ice hockey technique in which the puck is passed to another player such that it flies in the air like a flying saucer. This makes the pass very difficult to intercept by opposing players but it will still land flat on the ice making it simple to control for the receiving player. The saucer pass is widely used nowadays due to the difficulty of intercepting it. It requires a high degree of skill to perform a saucer pass to a team member while also making it difficult for an opposing player to intercept it. The typical height used for a saucer pass depends on the number of opposing players surrounding the player initiating the pass. If the pass is in front of the goal within a few meters, it usually raises a maximum of 30 centimeters above the ice level. In the case of a "torpedo attack"—a saucer pass covering tens of meters, often starting from the passer's defensive zone—the pass can easily rise over 3 meters from the ice to avoid being captured by an opposing player's glove (capturing a pass with a stick above one's own shoulder level or above goal height is prohibited close to a goal).

Pan

Pan and panning can have many meanings as listed below in various categories.

Prefix

Pan (programming language)

The pan configuration language allows the definition of machine configuration information and an associated schema with a simple, human-accessible syntax. A pan language compiler transforms the configuration information contained within a set of pan templates to a machine-friendly XML or json format.

The pan language is used within the Quattor toolkit to define the desired configuration for one or more machines. The language is primarily a declarative language where elements in a hierarchical tree are set to particular values. The pan syntax is human-friendly and fairly simple, yet allows system administrators to simultaneously set configuration values, define an overall configuration schema, and validate the final configuration against the schema.

Implementation

The compiler panc serves as the defacto reference implementation of the language and is implemented in Java, at present it is not possible to execute the compiler with OpenJDK.

A configuration is defined by a set of files, called templates, written in the pan language. These templates define simultaneously the configuration parameters, the configuration schema, and validation functions. Each template is named and is contained in a file having the same name. The syntax of a template file is simple:

Pan (1995 film)

Pan (also released under the title Two Green Feathers) is a 1995 Danish/Norwegian/German film directed by the Danish director Henning Carlsen. It is based on Knut Hamsun's 1894 novel of the same name, and also incorporates the short story "Paper on Glahn's Death", which Hamsun had written and published earlier, but which was later appended to editions of the novel. It is the fourth and most recent film adaptation of the novel—the novel was previously adapted into motion pictures in 1922, 1937, and 1962.

Production

In 1966 Carlsen had directed an acclaimed version of Hamsun's Hunger. Thirty years later he returned to Hamsun to make Pan, a book he called "one big poem". The film was produced primarily with Norwegian resources, and classified as a Norwegian film; Carlsen later expressed his dissatisfaction with the film's promotion by the Norwegian Film Institute, saying that the Institute had preferred to promote films with Norwegian directors. Carlsen said that he had decided to incorporate the "forgotten" material from "Glahn's Death" in order to find a "new angle" for filming the book. The Glahn's Death portion was filmed in Thailand, standing in for the India location in the novel (the 1922 film version had placed this material in Algeria).