What category would section O likely include?

Section O would likely include sauces and gravies because this category is integral to enhancing the flavor and presentation of a variety of dishes in culinary arts. Sauces and gravies serve as complements to meats, vegetables, and starches, often adding moisture and richness. They encompass a wide range of techniques and components, from emulsions to reductions, making them a vital part of advanced cooking skills.

In culinary classifications, this section might be focused on the complexities of creating classic sauces like béchamel or hollandaise, as well as techniques for making gravies that pair well with roasted meats. Mastery in this area allows chefs to elevate the overall dining experience by ensuring that whatever dish is served has the right sauce to complement and enhance its flavors.

The other categories mentioned, such as desserts and pastries, meats and poultry, or salads and dressings, are distinct areas that would typically have their own sections dedicated to the specific skills, ingredients, and techniques involved in those culinary practices. Each of these categories involves different preparations and focuses that do not overlap with the core elements of sauces and gravies.