Give one recipe in the classification of Stocks.

answer:

Different Type of Stock Used in Cooking - White Stock, Brown Stock, Vegetable Stock, Fish Stock

Types of Stock - White | Brown | Vegetable | Fish

What is the definition of stock?

A stock is a flavourful liquid prepared by simmering meaty bones from meat and poultry, seafood or and vegetables in water with aromatics until their flavour, aroma, colour, body and nutritive value is extracted. The liquid is then used for the preparation of soup, sauce, stew and also as braising and simmering cooking medium for vegetables and grains.

There are four basic kinds of stock/fond used in hotels and restaurants: 1. White stock (Fond Blanc), 2. Brown stock (Fond Brun), 3.Vegetable or neutral stock (Fond Maigre) and 4.Fish Stock (Fume de Poisson). The classification of the stock generally refers to the contents or method used to prepare the stock and not necessarily to the colour of the stock/fond.

The word “fond” comes from the word “foundation”. Just as a foundation is a base for a house, fond is the base for much of cooking. Almost every culinary preparation requires a fond. For all practical purposes, “stock” and “fond” have the same meaning.

1. White stock (Fond Blanc):

White stock/fond is made with white meat or beef, veal bones, chicken carcasses, and aromatic vegetables.

A kitchen utensil is a hand-held, typically small tool that is designed for food-related functions. Food preparation utensils are a specific type of kitchen utensil, designed for use in the preparation of food. Some utensils are both food preparation utensils and eating utensils; for instance some implements of cutlery – especially knives – can be used for both food preparation in a kitchen and as eating utensils when dining (though most types of knives used in kitchens are unsuitable for use on the dining table).

Explanation:

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