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Different varieties of soup, sauces, stocks used in the Philippines.​

Sagot :

Answer:

White Stock – chicken bones.

Brown Stock – beef or veal bones.

Fumet – fish stock.

Court Bouillon – water containing herbs and spices (used for cooking fish)

Glace – stock reduction.

Remouillage – second stock.

Jus – unthickened juice from a roast.

Vegetable Stock.