Stock Identification Page Jonathan Arriola p.3

What is a stock? What are its applications? : Stock is basically a flavoring liquid that results from simmering animal meat, bones, seafood, or vegetables in water or wine. MAinly used in soups and sauces.

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White Stock: A stock of veal bones, vegetables, herbs, and seasonings. Used for sauces or soups

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Brown Stock: stock made from beef as from beef seared to give color or form a mixture of meats including beef

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Fumet: a stock made by simmering fish, chicken, or in any type of meat, in water, wine, or in both, often boiled down to concentrate the flavor and used as a flavoring.

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Court Bouillon: A stock made from Vegetables and wine, used for poaching fish or basically used in fish dishes.

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Glace Stock: A french term and stock which is the color brown and is a stock used in the base for sauces. And can consist of bones, vegetables, or meats

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Remouillage stock: stock that is made from bones that have already been used once to make a stock, so basically leftover stock. And can sometimes be used for water in making another stock or is reduced to make a glace.

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Bouillon: Leftover liquid from vegetable, meat, or fish in water.

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Jus Stock: Stock made from the same juices that has been refined and condensed to get a clear liquid naturally thickened.

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Vegetable Stock: Is a stock made completely made from vegetables to make mainly soups

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Do you think that stocks are an important part of cooking? Why?: Yes i do think stocks are an important part of cooking for various reasons. The first reason is because i personally like vegetable soups and vegetable soups have a lot of stock like carrots, corn, cilantro etc. Another reason why i think stocks are important in cooking is because chicken soups are made from stock, and everyone loves chicken soups. And finally stocks are important because without stocks there wouldn't be pizza sauce, gravy sauce, or any other type of food that has some type of liquid.

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Jonathan Arriola
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