Stocks, Soups, & Sauces

A flavorful liquid that is the base of other liquids.

• Stock

• Soup

• Sauce

• Poridge

The Nourishing Element is..

• Mirepoix

• Bones/Meat

• Herbs

• Water

Onions, Carrot, & Celery

• Mirepoix

• Hollandaise

• Veloute

• Tourne

Bouquet Garni

• Onions, Carrot, & Celery

• Herbs & Spices

• Flowers

• Nourishing Element

Made from white meat or light bones

• White Stock

• Brown Stock

• Fumet

• Vegetalbe Stock

Made from Beef Bones typically

• Brown Stock

• White Stock

• Fumet

• Vegetable Stock

A stock made from fish or shellfish

• Fumet

• White Stock

• Brown Stock

• Vegetable Stock

Made from Mirepoix

• Vegetable Stock

• White Stock

• Brown Stock

• Fumet

What should a stock look like when it is done?

• Crystal Clear

• Cloudy

• Watery

• Thick

We want to leave fat in the stock to add flavor.

• True

• False