Classification of stocks

TLE 10

1. CLASSIFICATION OF STOCKS A stock an extract from cooking meat bones and/or fish bones and/or vegetables in water.

2. it is made with blanched veal of beef bones, along with a mirepoix. 1. White stock

3. it is made with chicken bones, along with a mirepoix . 2. Chicken stock

4. it is made with chicken or beef bones vegetables. 3. BROWN STOCK

5. It is made with fish bones, along with mirepoix. 4.FISH STOCK

6. a vegetable stock is quick and easy , it is however , the lightest of stock and therefore generally not used for sauces. 5. VEGETABLE STOCK