Foundations of Stocks, Sauces and Soups

The importance of stocks in the kitchen is indicated by the French word for stock: fond, meaning “foundation” or “base.” In classical cuisine, the ability to prepare good stocks is the most basic of all skills because so much of the work of the entire kitchen depends on them. A good stock is the foundation of soups, sauces, and most braised foods and stews. Stocks and sauces are almost never served by themselves but are components of many other preparations. ACF Approved CEH - 8 Hours | 100% Online | No Additional Materials Required