Cookery: Stocks and Soups

1. A savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces

• Glaze

• Sauce

• Stock

• Stock

What makes the stock tasty and appetizing?

• Appearance

• Color

• Ingredients

• Smell

1. It is based on stocks made by combining other ingredients as meat or vegetables for flavor, aroma and consistency.

• Soup

• Sauce

• Stock

• Water

1. A fluid dressing for poultry, meat, fish, dessert and other culinary products

• Soup

• Sauce

• Stock

• Water

1. This should not be added in soup for it may cause saltines.

• MSG

• Salt

• Spices

• Sugar

The major flavoring ingredient of stocks that consists of the bones and trimmings from beef, veal, chicken, fish and vegetables.

• Spices

• Bone

• Scraps

• Mirepoix

A French term for combination of chopped onions, carrots and celery for flavoring

• Spices

• Bone

• Scraps

• Mirepoix

A type of stock made from fish bones and heads after filleting.

• Chicken Stock

• Fish Stock

• Brown Stock

• White Stock

It is a stock that is made from veal or beef bones.

• Chicken Stock

• Fish Stock

• Brown Stock

• White Stock

A stock that is usually made from chicken bones.

• Chicken Stock

• Fish Stock

• Brown Stock

• White Stock