Balancing vs Seasoning

In my kitchen we balance sauce, soup, dressing and vinaigrette

The salt will be responsible for braking the molecule down

The vinegar will intensify the flavor of the molecule

The sugar will be responsible for neutralizing the acidity or the vinegar 

Never use any black or white or any other kind of pepper to balance that will totally destroyed the flavor 

Seasoning it's for a piece of protein such as steak will use salt and for fish normally just salt so for vegetable or fruit, young cooks they think it's necessary to put pepper every where witch it is completely wrong if the customer want pepper then the waiter will freshly grained some for them at the table