Answer:
Stocks, soups and sauces
1. Stocks, Soups and Sauces
2. Overview: This lesson covers the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a commercial kitchen or catering operation.
3. A stock is a very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables in a liquid. This extracts flavor, aroma, body, color, and nutrients.
4. WHITE STOCK is a clear, pale liquid made by simmering poultry bones. BROWN STOCK is an amber-colored liquid made by browning and then simmering beef, veal, or game bones. There different types of stocks:
5. FUMET (foo-MAY) is a very flavorful, light- colored stock made with fish bones. COURT BOUILLON (court boo-YON) is a very aromatic vegetable broth, and is used for poaching fish or vegetables.REMOUILLAGE (ray-moo- LAHZ) is a stock made from bones that have already been cooked in another food preparation. When simmered in water a second time, the result is a pale and weak- flavored liquid.
7. All stocks contain four parts: Part 1 is the major flavoring ingredient, which usually consists of the bones and trimmings from meat, poultry, or fish. Bones may be from any part of the animal, including the neck or tail, arm or leg. Many have marrow. They must be prepared by blanching, browning, or sweating.
