Stock Flashcards
they are referred to in French as fonds de cuisine, or the foundation of cooking. It is a
flavorful liquid prepared by simmering meaty bones.
Stock
Classification of Stock
Chicken, White, Brown, Fish Vegetable Stock
made from chicken bones.
Chicken Stock
made from beef or veal bones.
White Stock
made from beef or veal bones that have been browned in an oven.
Brown Stock
made from fish bones and trimmings left over after filleting.
Fish Stock
basically vegetables simmered in water, sometimes with the addition of wine.
Vegetable Stock
most of the flavor and body of stocks are derived from the bones of beef, veal, chicken, fish, and pork.
Bones
a French term for the combination of coarsely chopped onions, carrots, and celery used to flavor stocks.
Mirepoix
helps dissolve connective tissues, and extract flavor and body from bones.
Acid Products
maybe used in stocks if they are clear, wholesome, and appropriate to the stock being made.
Scraps and leftovers
assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock.
Bouquet Garni
