a substance that neutralizes a base (alkaline) in a liquid solution; foods such as citrus juice, vinegar, and wine that have a sour or sharp flavor (most foods are slightly acidic); acids have a pH of less than 7

LABENSKY, SARAH R.; HAUSE, ALAN M.; LABENSKY, STEVEN R.; MARTEL, PRICILLA, ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS, 4th Edition, ©2007. Electronically reproduced by permission of Pearson Education, Inc., Upper Saddle River, New Jersey.

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