Activity chapter 3 stock and sauce

1. Stock is a flavored liquid preparation.

2. Porportion of mirepoix is must onions 50%, celery 25%, and carrots 25%.

3. Maybe not for chicken or beef  broth.

4. The produced  to prepare the white stocks is blanching bones from beef bones, veal bones, or chicken bones. And brown stock is caramelizing, for example do not blanch the beef bones.

5. To make a good stocks.

6. The qualities of sauce is to make a food have a aroma.

7. Cornstarch, arrowroot, beurre mannie, bread crumbs, and liaison.

8. Bechamel, veloute, espagnole(brown), tomato, hollandaise. This is all the mother sauce.