COOKERY

Is made by simmering chicken, veal or beef bones in water with vegetables and seasonings. The stock remains relatively colorless during the cooking process.

• Brown Stock

• White Stock

• Fish Stock

• Vegetable Stock

Is a mixture of onions, carrots and celery added to a stock to enhance its flavor and aroma.

• Seasonings

• Acid Products

• Mirepoix

• Scraps and Leftovers

Is a flavored liquid. When defined, it is clear, thin—that is, unthickened - fluid flavored by dissolvable substances extricated from meat, poultry, and fish, and their bones, and from vegetables and seasonings.

• Soup

• Sauce

• Seasoning

• Stock

Are the most important ingredient; they add flavor, richness and color to the stock.

• Seasonings

• Bones

• Vegetable

• Sauce

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