A clear, thin un-thickened liquid flavored by soluble substances

Stocks are extracted from:

Major ingredient of stocks, except water

which stock is made from chicken bones?

Best source of gelatin in bones?

what is Rarely used in stock-making because of its cost?

A flavorful liquid obtained from the simmering of meats and vegetables

A combination of onions, carrots, celery

Substitute for carrots in mirepoix

Herbs and spices are tied in a cheesecloth bag called:

Assortment of fresh herbs and other aromatic ingredients tied in bundle with string

Sachet d'epices is French for?

French for burnt onion?

Whole, peeled onion with bay leaf attached

Stock made from bones that were already used

Basic Japanese stock

Stocks that are concentrated by boiling or simmering then to evaporate part of the water

A stock reduced until it coats the back of a spoon

Flavorful liquid, usually thickened, to season and flavor and enhance foods

Mixture of equal parts soft, raw butter, and flour worked together to form a smooth paste

Mixture of egg yolks and cream, used to enrich and lightly thicken a sauce or other liquid