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 | 9429 |
| Downloads | 0 |
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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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BIOCHEMISTRY
PETROLEUM CHEMISTRY
Carbon is so Important in the Life Cycle. It has
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elements, particularly oxygen and hydrogen.
It can form both “organic” and “inorganic”
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BIOCHEMISTRY
Natural Gas
Natural gas is a gaseous fossil fuel consisting
primarily of methane but including significant
quantities of ethane, butane, propane, carbon
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and in coal beds.
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