Stocks

• Stocks - infusion of meat, fish, and poultry as well as their bones together with vegetables and seasonings, adds flavor to a clear and unthickened liquid, serve as the base or foundation of sauces and soups.
• Quality of Stock

  1. Flavoring Ingredient
  2. Liquid
  3. Mirepoix
  4. Aromatic Vegetables
  5. Acid Products
• Types of Stock

  1. White Stock
  2. Brown Stock
• Part of Flavoring Ingredient

  • Bones
  • Meat
  • Hearts and Chicken Gizzards
• Part of Aromatic Vegetables

  • Bouquet Garni
  • Sache d' espices
• Part of Acid Products

  • Tomato
  • Wine
• Part of Brown Stock

  • Burnt Onion
  • Fumet
  • Court Bouillon
  • Glaze
  • Reduction
• Kinds of Glaze

  • Meat Glaze/Glace de Viande
  • Chicken Glaze/Glace de Volainne
  • Fish Glaze/Glace de Poisson
• Remouillage - made from used bones from another preparation