This is used as the foundation for many foods soups, stews, gravies, braises, can be a replacement for water in recipes, also referred to as the "building blocks"

We do not boil stock because...

to remove impurities that make the stock look less appetizing

to remove the fat off the surface of a cooled stock

If stock is cooked properly, it should...

a liquid served with foods to add flavor, color, texture, and eye appeal

a cook who specializes in sauces

a thickener made with equal parts flour and fat

cornstarch mixed with a COLD liquid

sauce made from milk and white roux

sauce made from veal, chicken, or fish stock and a white or blond roux

sauce made from brown stock and a brown roux

sauce made from a stock and tomatoes

a sauce which is an emulsion of eggs, butter, and lemon

A CLEAR soup is flavored by stocks or broths, including chicken noodle, minestrone, and vegetable soup

A THICK soup contains a thickening agent such as creams or pureed ingredients

Ex. bisques, chowders, cream of tomato, and split pea soup