TLE EXAM 2

Are among the most basic preparations found in professional kitchens.

Made from the chicken bones

Made from beef or veal bones

Made from beef or veal bones that have been browned in an oven

Made from fish bones and trimmings left over after filleting

Most of the flavour and body of stocks are derived from the bones of beef, veal, chicken, fish and pork.

Is the French term of combination of coarsely chopped onions, carrots, and celery used to flavour stocks.

Acid helps dissolve connective tissues, and extract flavour and body from bones.

Scraps may be used in stocks if they are clear, wholesome and appropriate to the stock being made.

Assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock.