STOCKS, SOUPS AND SAUCE

Institution College
Course FOOD & NUTRITION
Year 1st Year
Semester Unknown
Posted By Rose Oloo
File Type pdf
Pages 15 Pages
File Size 408.25 KB
Views 9733
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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