Stocks and sauses

Stock:
   Stocks are one  of the most important foundation for  cooking.  A stock  is flavoured liquid. It firms the basis of many dishes, particularly soups and sauces. Stock is prepared by simerring various ingredients in water, a stock is the assence of flavour dispersed in water. Main stocks can defined into 4 types

1.White stock
2.Brown Stock
3.Fish stock
4.vegetable Stock

Elements of stock:
     A stock is composition of four ingredients : the nourishing elements, more points, bouquet garnish, and liquid. These elements are usually mixed in the following proportion to make most stocks: 5 parts nourishing elements,  1part more points, bouquet garnish, 10 parts liquid.

Brown stock:A stock that has been made up of roasted bones,it mainly consist of shanks from veal as they contain higher collagen that produce ever appealing gelatin look. The caremalization of the bones during roasting gives  stock to its color.

White stock:
    A white stock is a stock which is has been made up of unroasted bones.

Fish stock:
  Fish stock is made as same as white stock. It takes lesser time than white stock.  If Lemon or other acid is added to water, that result to flavourful liquid called fumes. A fumet is more strongly liquid than regular fish stock since it is reduced by 50%.

Fond:
    In French stock is called fond.

Uses of stocks