What are examples of acids used in cooking?

Acids are substances that donate a proton (a positively charged hydrogen ion, H+) to another substance. In cooking, acids are often used to add flavour and to tenderise meat. Some examples of acids used in cooking include:

- Vinegar: Vinegar is a weak acid that is produced by the fermentation of ethanol by acetic acid bacteria. It is a common ingredient in salad dressings, marinades, and sauces.

- Lemon juice: Lemon juice is a citric acid that is found in lemons. It is often used to add a sour flavour to dishes, such as fish, poultry, and vegetables.

- Lime juice: Lime juice is a citric acid that is found in limes. It is often used in the same way as lemon juice, but it has a slightly different flavour.

- Orange juice: Orange juice is a citric acid that is found in oranges. It is often used to add a sweet and sour flavour to dishes, such as pancakes and waffles.

- Grapefruit juice: Grapefruit juice is a citric acid that is found in grapefruits. It is often used in the same way as lemon juice, but it has a slightly bitter flavour.

- Wine: Wine is an alcoholic beverage that is produced by the fermentation of grapes. It contains a variety of acids, including tartaric acid, malic acid, and citric acid. Wine is often used to add flavour to dishes, such as stews, soups, and sauces.

- Beer: Beer is an alcoholic beverage that is produced by the fermentation of barley. It contains a variety of acids, including carbonic acid, lactic acid, and acetic acid. Beer is often used to add flavour to dishes, such as batters and bread dough.