Preparing Stocks, Soup, and Sauces

2. Stock Stock used in soup with no meat and is clear and light-colored.
5. Mixture of egg yolks and heavy cream and is often used to finish some sauces.
11. It is a thickened sauce that is a combination of equal parts, by weight, of flour and fat.
12. soups They are thin and full of flavor and does not contain solid ingredients.
13. Stock Raw bones and vegetables are simmered in water with seasonings and is made from veal or chicken and often used in white sauces.
14. It is liquid, cream, or semi-solid food served on or used in preparing other foods.
17. Thin soup served with different kinds of garnishing.
18. soups They are the most craved type of soup that has the consistency of a thick cream.
20. Stock A type of stock that uses fish bones or crustacean shells that is cooked slowly with vegetables and seasonings in water.

1. It is made by combining half brown sauce and half brown stock.
3. Made from brown stock and brown roux.
4. Sauce Fresh mint leaves and vinegar are combined.
6. It is a base for many soups and sauces and it is made by extracting the flavor, aroma, color, body, and nutrients of the ingredients through simmering the ingredients.
7. It is cornstarch mixed with a cold liquid.
8. It is a broth made by stewing meat, fish, or vegetables in water.
9. soups Any ingredients forced through a food blender or processor.
10. They are usually served at the start of a meal and sometimes considered as an appetizer.
15. bouillon It is an acidic cooking liquid that usually is water with wine or vinegar.
16. They are a combination of fresh herbs and vegetables and is removed before the stock is used.
19. soups Also called as “potage”, some have meat and vegetables that are boiled together with water until they form into a thick mush.