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What is Stocks, Sauces, and Soups Module about?

This document discusses stocks, sauces, and soups. It defines stocks as thin, flavored liquids derived from simmering meat, fish, or poultry bones with vegetables and seasonings. It describes the different types of stocks including brown stock, white stock, chicken stock, and fish stock. It also discusses glazes, essences, and fumets which are reduced stocks used to flavor soups and sauces. Finally, it classifies soups based on consistency, including thin soups like broths and bouillons, and thicker soups.

Author

Gilbert Loredo

Language

EN