1. Stocks

2. What are stocks? Liquids that form the foundation of sauces and soup Commercial stock base Powdered or concentrated form – base Check ingredients – high in sodium Mirepoix – mix of coarsely chopped vegetables and herbs

3. What makes up a stock? Nourishing elements 50%, most important add flavor, nutrients, and color Fresh bones, meat trimmings, fish trimmings, vegetables Mirepoix 10%, add flavor, nutrients, and color 2 part onion, 1 part celery, 1 part carrots Bouquet garni Combination of fresh herbs and vegetable bundled together Remove before using Liquid 100% Water, cold because it brings out max amount flavor 2 to 1 ratio of liquid to nourishing elements

4. Types of Stock White stock Brown stock Fish stock Vegetable stock Glazes – stock that is reduced and concentrated Reduction – process of evaporating part of the stock’s water through simmering or boiling