Game Preview

Prepare stock

  • Game Code: 910396
  •  English    5     Public
    Ingredients of Stocks
  •   Study   Slideshow
  • Most of the flavor and body of stocks are derived from the bones of beef, veal, chicken, fish, and pork
    bones
  •  15
  • is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks.
    Mirepoix
  •  15
  • It helps dissolve connective tissues, and extract flavor and body from bones.
    acid products
  •  15
  • may be used in stocks if they are clear, wholesome, and appropriate to the stock being made.
    Scraps and left over
  •  15
  • assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock.
    Bouquet garni
  •  15
    • Your experience on this site will be improved by allowing cookies.