STOCK IDENTIFICATION JORGE CHAvEZ

STOCK

used for deglazed pans. also in order to make a quick pan sauce. reduce them to glaze for sauces

White Stock

they are blanched instead. the blanching helped get rid of impurities in bones that cloud stock. lastly it can be made by chicken bones, veal bones or beef bones

Brown Stock

a mixture of meat include beef. unbleached fibers produce cooking wood. also has the mixture of meat include beef .

fumet

strong flavored liquid from cooking fish, meat, or game. to flavour sauces french but mainly aroma

court bouillon

flavored liquid for poaching. traditional include poaching fish and seafood. also vegetable egg, sweetbread and deligate meat

glace

this job is to insure an enjoyable dining experience by providing quality customer service. also work in taking orders and taking food and drinks to custo

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.