Stocks and soups

What is a stock?

A stock is a flavorful liquid made by gently simmering bones and/or vegetables, this extract the flavor, aroma, color, body and nutrients.

​What​ ​are​ ​its​ ​applications?

To serve to flavor the soups in each one in specific, it serves for the texuta of the soup, the color and the aroma.

White stock?

This is a clear, pale liquid made by simmering poultry, beef, or fish bones

Brown stock

This is an amber liquid made by simmering poultry, beef, veal, or game bones that have been browned first.

Fument

Very similar to fish stock, this is a highly flavored stock made with fish bones.

Court Bouillon

This is an aromatic vegetable broth ised made with fish bones.

Bouillon/Broth

This is the liquid that results from simmering meats or vegetables; also referred to as broth.

Jus

This is a rich, lightly reduced stock used as a sauce for roasted meats

Glace

A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock.

Remouillage

Do you think that stocks are an important part of cooking? Why?

I think if it is important, because each type of stock gives a different and special taste to the soup, and helps to taste better

Created By
Giseela Lopez
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Credits:

Created with images by Sophieja23 - "woman question mark person"

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