TLE 10

2. BONES
Veal, beef,
and chicken
bones are
most
commonly
used

3. MEAT
Leftover
cooked meat,
such as that
remaining on
poultry
carcasses, is
often used
along with the
bones of the
bird or joint.

4. MIREPOIX
It is a
combination
of onions,
carrots,
celery, and
sometimes
other
vegetables.

5. HERBS AND SPICES
the herb
and the
spices used
depend on
availability
and local
tradition.

6. a. salt is very lightly used because it aids in
extracting flavor.
b. herbs and spices are also used lightly because
overuse might dominate the flavor of sticks.
c. they are usually put in a sachet so it can be
removed easily.
d. a “bouquet garni” is an assortment of fresh
herbs and other aromatic ingredients like leek,
celery, bay leaf, parsley stem, peppercorns,
clovers and garlic, and others.

9. 6. BOUILLON CUBES
today, ready-
made stocks
and stocks
cubes
consisting of
dried,
compressed
stock
ingredients are
readily
available.

11. a. they help to extract flavor and dissolve
connective tissues from bones.
b. tomatoes contribute great flavor and acid to
brown stocks, but they should be careful on
amount because overuse may make the stock
cloudy.
c. wines are occasionally used. It is a flavor
contribution is probably more important than
its acidity.