Scribd
Upload
2K views3 pages

Type of Stock Type of Soup

White stock forms the basis for many dishes like soups and stews. It is made by simmering animal bones, meat, seafood or vegetables in water or wine along with aromatics. Brown stock is made with beef and veal bones to add depth of flavor. Fish stock called fumet is made from white fish bones and aromatics but avoids skin or bloodline. Court bouillon is a quick broth not simmered for hours. Glace is a reduced stock concentrate used to flavor sauces. Remouillage is a weaker second stock made from previously used bones. Bouillon is a clear broth made by simmering meat or vegetables. Consomme is a rich chicken broth enhanced flavor. Vegetable soup

Uploaded by

HWANG
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
2K views3 pages

Type of Stock Type of Soup

White stock forms the basis for many dishes like soups and stews. It is made by simmering animal bones, meat, seafood or vegetables in water or wine along with aromatics. Brown stock is made with beef and veal bones to add depth of flavor. Fish stock called fumet is made from white fish bones and aromatics but avoids skin or bloodline. Court bouillon is a quick broth not simmered for hours. Glace is a reduced stock concentrate used to flavor sauces. Remouillage is a weaker second stock made from previously used bones. Bouillon is a clear broth made by simmering meat or vegetables. Consomme is a rich chicken broth enhanced flavor. Vegetable soup

Uploaded by

HWANG
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 3

TYPE OF STOCK TYPE OF SOUP

WHITE STOCK- is a flavored liquid preparation. It


forms the basis of many dishes,
particularly soups, stews and sauces. Making
stocks involves simmering animal bones or meat,
seafood, or vegetables in water or wine,
adding mirepoix or other aromatics for more
flavor.

BROWN STOCK- is made with veal bones for a


delicate-bodied soup; here, beef is added for a
deeper flavor. To make a traditional version, simply
replace the beef with more veal bones.

FUMET- is a fish stock made from fish bones (and


sometimes the head) of white fish such as halibut,
bream, or bass. Avoid adding any skin or bloodline
as this can make the stock cloudy.

COURT BOUILLON- is essentially a flash broth, not


needing to be simmered for hours upon hours to
extract the whole flavor. It pairs especially well with
fish but can be used as a nice, flavorful base for just
about any dish.
GLACE- refers to a thick, syrup-like reduction of stock which
is in turn used to flavor other sauces. The
word glace means "glaze" or "ice" in French and it is
pronounced.

REMOUILLAGE- is a stock that is made from bones that have


already been used once to make a stocrk. The stock is
weaker that the first stock and is sometimes called
"second stock". It is sometimes used for water in making
another stock or is reduced to make a glace.

BUILLON-pronounced "BOOL-yone –is a clear, flavorful


broth made by simmering beef, chicken or vegetables and
other ingredients. The main difference
between bouillon and stock is that bouillon is made by
simmering meat, whereas stock is made by simmering
bones.

TYPE OF SOUP

CONSOMME-Takes standard chicken broth to a new, rich and


incredible level, enhancing the flavor by an immeasurable factor.
Perfect for making aspics or serving with jewel-like Brunoise-cut
vegetables, tasty Quenelles or home-made tortellini. A well-made
consommé is a soup that will become a treasured memory and
favorite all your days.

VEGETABLE SOUP-is one of our favorites! As you would expect in a


vegetable soup recipe, this is completely loaded with fresh veggies and flavor.
It’s naturally low in fat and calories it’s the perfect lunch, snack or starter!
BROTH- is a savory liquid made of water in
which bones, meat, or vegetables have been simmered.[1] It
can be eaten alone, but it is most commonly used to
prepare other dishes, such as soups, gravies, and sauces.

PUREE SOUP- are soups, that are thickened through


pureeing their main ingredients. Main ingredients for
most pureed soups are pulses, vegetables or potatoes.
Those ingredients define the type, taste and the thickness
of the soup.

CREAM SOUP-.is prepared by adding cream at the end


of the cooking process. ... The finished soup has a
smooth texture and rich flavor even when simple
ingredients such as grains, vegetables, meat, or fish are
used as the basis for the soup.

BISQUES- is a smooth, creamy, highly


seasoned soup of French origin, classically based on
a strained broth (coulis) of crustaceans. It can be
made from lobster, langoustine, crab, shrimp, or
crayfish.

You might also like