Answer:
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.
Explanation:
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