Topic 2: White Stock, This is a clear, pale liquid made by simmering poultry, beef, or fish bones.
Topic 3: Brown Stock, This is an amber liquid made by simmering poultry, beef, veal, or game bones that have been browned first.
Topic 4: Fumet, Very similar to fish stock, this is a highly flavored stock made with fish bones.
Topic 5 Court bouillon, This is an aromatic vegetable broth used for poaching fish or vegetables.
Topic 6: Glace, Sometimes referred to as "glaze," this is a reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock.
Topic 7: Remouillage, This is a weak stock made from bones that have already been used in another preparation, sometimes used to replace water as the liquid used in a stock; remouillage is the French word for "rewetting."
Topic 8: Bouillon, This is the liquid that results from simmering meats or vegetables; also referred to as broth.
Topic 9: Jus, This is a rich, lightly reduced stock used as a sauce for roasted meat.
Topic 10: Vegetables stock, This is usually made from mirepoix, leeks, and turnips. Tomatoes, garlic, and seasonings may also be added to flavor or darken the stock, but tomatoes must be strained with a cheesecloth or filter so that no seeds or skins get into the stock. This is referred to as tomato concasse. A chef might roast the vegetables or add a large amount of a particular vegetable, such as mushrooms for a mushroom stock.
Topic 11: Do you think that stocks are an important part of cooking? Why? Yes i do think that stocks are an important part of cooking because stocks are the bases of almost everything we do. We usually create stocks on a regular basis whether we know it or not.