Answer:
In the culinary arts, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for making various secondary sauces or "small sauces." They're called mother sauces because each one is like the head of its own unique family.
Ice floats on water because it is less dense than water. When water freezes into its solid form, its molecules are able to form more stable hydrogen bonds locking them into positions. ... Most substances in their solid form are more dense than their liquid forms.
