Preparing stocks, sauces and soups

A liquid flavoring base for soups and sauces.

• Essence

• Stock

• Glaze

• Garnish

The three chemical senses, smell is the main determinant of a food item's flavor.

• Essence

• Stock

• Glaze

• Garnish

In cooking is a coating of a glossy, often sweet, sometimes savory, substance applied to food typically by dipping.

• Essence

• Stock

• Glaze

• Garnish

They are treated as part of the preparation or recipe itself, not as something added on.

• Essence

• Stock

• Glaze

• Garnish

This type of stock is used for white sauce, banquettes, fricassee, and poached dishes.

• Fond Blanc

• Fond Brun

• Fond de légume

• Fume de Poisson

This stock is used for brown sauces and gravies, braised dishes, and meat glazes.

• Fond Blanc

• Fond Brun

• Fond de légume

• Fume de Poisson

This relatively new type of stock is gaining in popularity in the culinary world.

• Fond Blanc

• Fond Brun

• Fond de légume

• Fume de Poisson

Stocks which are too gelatinous and fishy tasting.

• Fond Blanc

• Fond Brun

• Fond de légume

• Fume de Poisson

Play an important role in maximizing flavors, adding juiciness and improving the mouth feel of a dish.

• Teriyaki sauce

• Fish sauce

• Hoisin sauce

• Sauces

May be served plain or garnished with a variety of vegetables and meats.

• Specialty/National soup

• Clear soup

• Thick soup