Stock Identification by:yesmin k. hernnadez

Topic 1 : A stock is a flavorful liquid made by gently simmering bones and vegetables that can be also called as building blocks. It forms a base for many soup or sauce. Its applications are stocks that bring the taste to a better level of taste. It affects the soups or sauces by bringing it to a better taste to which ever stock you made for it.

Topic 2 : White Stock is clear, pale liquid made by simmering poultry, beef, or fish bones

Topic 3 : Brown Stock is an amber liquid made by simmering poultry, beef, veal, or game bones that have been browned first

Topic 4 : Fumet is very similar to fish stock, this is highly flavored stock made with fish bones

Topic 5 :Court Bouillon is an aromatic vegetable broth used for poaching fish opr vegetables

Topic 6 : Bouillon/Broth is a liquid that results from simmering meats or vegetables, also referred to broth

Topic 7 : Jus is a rich, slightly reduced stock used as a sauce for roasted meats

Topic 8 : Vegetable Stock is usually made from mirepoix, leeks, and turnips

Topic 9 : Remouillage 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

Topic 10 : Glace is a reduced stock with a jelly-like consistency, made from brown stock, fish stock, or chicken stock; it is sometimes referred to as glaze

Topic 11 : I believe that stocks are an important part of cooking. The reason why I believe it is, is because they bring a certain taste toward your soups or sauces. Depending what type of stock you put in your soup or sauce, it brings the taste of the soup or sauce to a better level of taste. They are the most important part of your soups or sauces.

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Created with images by ChrisArmytage - "food organic nature"

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