© 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 5: Culinary Math.
Stocks, Soups and Sauces.ppt
Stocks Chapter 23 Pages 372-385. Objectives Summarize the role of various ingredients in the production of stock. Recall the attributes of a well-made.
Stocks Definition of a Stock Stock- A flavorful liquid used as a base to flavor soups and sauces. A stock is made by simmering meat, poultry, fish, or.
Stocks, Sauces and Soups. What is Stock? A flavorful liquid made by gently simmering bones and or vegetables.
Stocks, Sauces & Soups. Stocks Are the seasoned liquids that form the foundation of sauces and soups.
Stocks, Sauces and Soups
Chapter 20 Stocks. Basic Ingredients: Stock is composed of three main ingredients: Nutritive Ingredients Aromatic ingredients and Liquid Nutritive Aromatic.
