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STOCKS, SOUPS AND SAUCE
| Institution | College |
| Course | FOOD & NUTRITION |
| Year | 1st Year |
| Semester | Unknown |
| Posted By | Rose Oloo |
| File Type | |
| Pages | 15 Pages |
| File Size | 408.25 KB |
| Views | 2800 |
| Downloads | 0 |
| Price: |
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Description
Stocks are flavorful liquids used in the preparation of soups, sauces and stews , derived by gently simmering various ingredients in water. They are based on meats, poultry, game, or seafood and flavored with mirepoix, herbs and spices. Vegetable stocks are prepared with an assortment of produce, or intensely flavored with a single ingredient, such as mushrooms, tomatoes or leeks.
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