A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock.

(a)  

Bouquet garni is a French term in preparing stock. In English it is what we called (a)   .

It is done to remove impurities from the liquid and improve the clarity of the final product of stock.

(a)  

Most of the flavor and body of stocks are derived from the (a)   of beef, veal, chicken, fish, and pork.

An amber liquid made by first browning/roasting poultry, beef, veal, or game bones.

(a)  

Starting in (a)   allow the proteins and other impurities to dissolve in water and then liquid is heated

To strain the stock carefully especially in preparing stock the tool the we can use is (a)   . (one tool only)

This cooking method is used for eggs, chicken, fish and fruits with a temperature of 160-170 degrees.

(a)  

A weak stock made from bones that have already been used in another preparation.

(a)  

It is a French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks.

(a)  

A flavorful liquid made by gently simmering bones and or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients.

(a)  

A highly flavored stock made with fish bones.

(a)  

This are herbs, spices, and flavorings that create a savory smell like bouquet garni.

(a)  

The liquid that results from simmering meats or vegetables; also referred to as broth.

(a)