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.


Created with images by ChrisArmytage - "food organic nature"

Made with Adobe Slate

Make your words and images move.

Get Slate

Report Abuse

If you feel that this video content violates the Adobe Terms of Use, you may report this content by filling out this quick form.

To report a Copyright Violation, please follow Section 17 in the Terms of Use.