STOCK AND SAUCES

STOCK

• A clear , unthickened liquid flavoured by soleble substances extracted from meat poultry or fish and their bones as well

COMPOSITION OF STOCK

• nourishing element
• mirepoix 50% onion 25% celery 25% carrot
• seasoning
• liquid

TYPE OF STOCK

• white stock
• brown stock

SAUCES

function of sauces

• moistness
• flavor
• richness
• appearance
• interest and appetite appeal
• add texture

STRUCTURE OF SAUCES

• liquid
• thickening agent
• other flavouring ingredients