It is based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma.

It is a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in water with aromatics until their flavor, aroma, color and body, and nutritive value are extracted.

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

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

Based on béchamel sauce and is finished with a heavy cream.

Scraps may be used if they are clear, wholesome, and appropriate

It allows the use of trimmings and leftover creatively

Rice, flour, grain and cornstarch are the thickening agents of this.

The most basic preparations found in professional kitchen.