1.
french word for carrots/onions/celery
2.
herbs, spices, and flavorings
3.
French for “bag of herbs,”
4.
forms the base for many soups and sauces
5.
soup that is usually made from shellfish
6.
liquid that from simmering meats or vegetables
7.
amber liquid made by bones browned.
8.
aromatic vegetable broth for poaching
9.
rich flavorful broth that has been clarified.
10.
liquid that remains after skimming impurities
11.
similar to fish stock,
12.
reduced jelly like stock
13.
is a rich stock sauce for roasted meats.
14.
floating layer of impurities and fat
15.
french term for rewetting
16.
stock usually made from mirepoix
17.
clear, pale liquid made by simmering bones
18.
bones are placed in a stockpot cold,
19.
loosening the brown bits
