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Stock fish stock type - PowerPoint PPT Presentation

Unit 255 Prepare & Cook Basic Hot & Cold Sauces

Unit 255 Prepare & Cook Basic Hot & Cold Sauces. Basic Stocks Thickening Agents Basic Sauces. Definition of a Stock. A Stock is a liquid that has been formed by extracting flavours, nutrients and salts during the cooking process from Bones, Vegetables and aromatic Herbs.

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Stock fish stock type - PowerPoint PPT Presentation

Unit 255 Prepare &amp; Cook Basic Hot &amp; Cold Sauces

Unit 255 Prepare & Cook Basic Hot & Cold Sauces